Tag Archives: Side Dish

Dabo Kolo (Crunchy Spice Bites)

Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Ingredients
Servings: Bites
Instructions
  1. Preheat oven to 350˚F.
  2. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed.
  3. Dump the mixture onto a floured board & knead until you have a stiff dough.
  4. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes.
  5. Cover the dough with a cloth to keep it moist.
  6. Break off chunks to roll into 1/4-inch round strips. Cut these strips into 1/2-inch long pieces, preferably using scissors so that the ends will be pinched.
  7. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning.
  8. When cool, store in an airtight container.
Recipe Notes

** Berbere (Ethiopian Spice Mix)

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Lentil Soup

Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Ingredients
Servings: People
Instructions
  1. Rinse the rice. In a medium pot, bring 2 cups of water to
  2. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
  3. Rinse the lentils.
  4. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
  5. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
  6. Add paste to lentils and stir.
  7. Add salt and pepper to taste.
  8. Serve over rice.
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Collards And Tomatoes

Collards And Tomatoes
Print Recipe
This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Collards And Tomatoes
Print Recipe
This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt.
  2. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min.
  3. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish).
  4. Heat about 2 ~ 3 more minutes or until hot and serve.
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Citrus Rice Mold

Citrus Rice Mold
Print Recipe
Onion, Bell Pepper and Rice are the main ingredients in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Citrus Rice Mold
Print Recipe
Onion, Bell Pepper and Rice are the main ingredients in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Combine rice, onions, green and red peppers, mayonnaise, parsley, salt and pepper in medium bowl.
  2. Pack into lightly oiled 8-inch-diameter ring mold; chill 2 hours or until firm.
  3. Gently invert ring mold onto cold serving plate and carefully turn out rice mixture. (Replace any rice that may come loose from the ring.)
  4. Arrange orange and grapefruit segments around edge of plate.
  5. Arrange chicory leaves and watercress in center of ring.
  6. Refrigerate until ready to serve.
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Cipolle Arrositite (Roast Onions)

Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 400˚F.
  2. Do not peel the onions. Rub the outer skins well with the olive oil. Set them in an oiled baking pan, sprinkle with salt & pepper & bake for about 1 hour until soft & golden.
  3. Serve warm or at room temperature.
  4. Use either as a side dish or as part of an antipasto. Or toss with fresh herbs such as oregano & serve as part of a salad.
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Chestnut-Stuffed Mushrooms

Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
For The Stuffing
For The Croutes
Servings:
Instructions
  1. If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but
  2. done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven.
  3. Set the oven to 300˚ F.
  4. Stamp circles in the bread with a large pastry cutter, spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a pan for a few days.
  5. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing.
  6. Melt the butter in a medium-large saucepan.
  7. Add the onion and fry for about 7 minutes, until soft.
  8. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer.
  9. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it.
  10. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste.
  11. To serve the dish, Preheat the oven to 400˚F or preheat the grill to high.
  12. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up.
  13. Spoon the stuffing mixture on top.
  14. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the Oven.
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Celery And Cabbage Bake

Celery And Cabbage Bake
Print Recipe
For all you beer lovers. Cabbage, Celery and Beer!
Servings Prep Time
6 People 45 minutes
Servings Prep Time
6 People 45 minutes
Celery And Cabbage Bake
Print Recipe
For all you beer lovers. Cabbage, Celery and Beer!
Servings Prep Time
6 People 45 minutes
Servings Prep Time
6 People 45 minutes
Ingredients
Servings: People
Instructions
Sauce:
  1. Melt butter, add flour & cook, stirring 1 min.
  2. Slowly add milk in stream, stirring continuously till sauce is smooth & thick.
  3. Add beer & continue stirring till foam disappears.
  4. Add cheddar, stir till melted.
  5. Cook till heated through.
  6. Season sauce with salt & pepper.
Main
  1. Bring water to boil in large pot.
  2. Add Cabbage, Celery, Caraway and cook until tender. (About 20 minutes)
  3. Transfer to buttered 2 qt casserole and pour sauce over.
  4. Heat at 350˚F for 30 min.
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Cauliflower-Broccoli Cheese Bake

Cauliflower-Broccoli Cheese Bake
Print Recipe
Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Cauliflower-Broccoli Cheese Bake
Print Recipe
Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
  1. Heat oil in large skillet, add the vegetables & saute for 7 minutes.
  2. Add tamari, salt & garlic powder. Cook for another 3 minutes.
  3. Preheat oven to 400˚F.
  4. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy.
  5. Sprinkle with nutritional yeast & paprika.
  6. Bake for 30 minutes.
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Carrot Pate

Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
Servings:
Instructions
  1. For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the puree, flavored carrots for a little while longer. The puree should not feel wet.
  2. The addition of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.
  3. In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.
  4. Add the water, cover, and simmer until the carrots are tender (about 20 minutes).
  5. Puree until a smooth paste and return to the saucepan.
  6. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.
  7. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.
  8. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.
  9. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.
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Capetown Fruit & Vegetable Curry

Capetown Fruit & Vegetable Curry
Print Recipe
Apples, Zucchini, Green Beans make up this vegetable salad.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Capetown Fruit & Vegetable Curry
Print Recipe
Apples, Zucchini, Green Beans make up this vegetable salad.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Servings:
Instructions
  1. Saute the onions in the peanut oil for 10 minutes.
  2. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes.
  3. Add the zucchini & water & stir well so that the spices don't stick to the pot. Cover & simmer for 10 minutes.
  4. Mix in the green beans, apple, peppers & dried apricots.
  5. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking.
  6. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice.
  7. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice.
  8. Serve on a bed of rice, topped with nuts & banana.
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