ETHIOPIAN dinner at my house Saturday!!!!

[Heidi3]

I am hosting a dinner party at my house on Saturday to a friend who just won a full scholarship to finnish her RN!!!! I am beside myself with joy for her ...she is one of those folks that defines "it could not happen to a better person!"...anyway I love Ethiopian food and as I was planning my menu I realized that aside from the injera bread it is very low carb! ...here is the menu..I make my dishes (and will post pics if you want after the party) from recipes I was so kindly given by my friends who were interpreters and patients at my old job.... but you can find most of these online I am sure ...I will also post recipes or pm them upon request ...


we will all sit on the floor and eat communally with out any utensils!!!!


I will share the recipe for berebere as it is the underlying seasoning for this dinner...I made it these this weekend and was dipping everything in the house in it ...

2 Tsp Cumin Seed
4 Whole Cloves
1/2 Tsp Cardamon Seeds
1/2 Tsp Black Peppercorns
1/4 Tsp Whole Allspice
1 Tsp Whole Fenugreek Seeds
3 Oz Red New Mexican Chiles -- Stemmed And Seeded
3 Small Dried Long Hot Red Chiles -- Seeded
1/2 Tsp Ground Ginger
1/2 Tsp Freshly Ground Nutmeg
1/4 Tsp Ground Turmeric
1 Tsp Garlic Powder
2 Tsp Salt
1 onion diced finely
1 giant shallot diced finely
1 Cup Salad Or Peanut Oil
1/2 Cup Dry Red Wine


First and longest but most important step is to pour all the oil into a pot and add the onions and shallots...slowly caramelize the onions ..this can take a long time use a med low heat and stir regularly you are literally boiling the onions in oil until they the water is totally out of them I put the lid on the pot and then take it off and stir frequently to force the moisture out...when they are done set the pot aside

Then while the oil is sitting mix together the cumin, cloves, cardamon, black peppercorns, allspice and fenugreek seeds. Place in a small frying pan over medium heat. Stir
constantly until they release their fragrance, about 1-2 minutes. Do not
burn or discolor the seeds and do NOT put your face over the pan or you will be sorry!!!!.....

Combine the toasted spices and all the other powdered ingredients and grind well in a coffee grinder or with a mortar and pestal....

then you take it all oil onions spices and wine and put it in the blender whirl until smooth and taste!!!! it is wonderful as a seasoning in stews and soups ...and my favorite is to dip stuff in it...jicama is wonderful dipped!!!

Ethiopian menu (warning there is mention of some unAtkinsy food! however this is a great menu for mixed company!)


Appetizers
Ice tea
beer
savory Sanbusa (they are turnovers filled with stuff!)

For dinner:

Main

Injera kind of a spongey flat bread

Yemiser Selatta: Lentil salad

Doro Wat: Spicy curry like Chicken stew

Sega Wat: spicy lamb stew

Yataklete: vegetables with garlic and ginger

More beer!!!

I am having fresh fruit and Sanbusas filled with sweetened almonds with honey wine and coffee ....


I am sooo excited!!! :joy

[Mindykins]

Man you could have your own show on Food Network....Ethnic Cooking by Heidi!!!!!!!!!!


Dang, Dang, Dang, girl!!!

[Laurenfra]

Man you could have your own show on Food Network....Ethnic Cooking by Heidi!!!!!!!!!!


Dang, Dang, Dang, girl!!!

Mindy I think you are on to something.

Heidi, OC we went repices

[Mindykins]

And Pictures! Lots of pictures. Especially ones of you shoveling food in your mouth by hand (look ma, no utensils!!!)

[Heidi3]

this was kind of funny
my friend asked if I would be giving them latex gloves to eat with....hand condoms for safe eating!!!!! LOLOLOL!!!!!

[Miss Phode]

Um, excuse me. Where is my invitation? ::checking mailbox::

:anger :anger :anger

[Heidi3]

Um, excuse me. Where is my invitation? ::checking mailbox::

:anger :anger :anger

OH BABY it goes with out saying you are invited!!!!...come on over I am just a cheapticket away!! :hug

[Miss Phode]

Injera would not be good for me. White flour does terrible things to me. Makes me a bad wife. Mean too. I guess I'll have to pass this time. :sadblinky

[Heidi3]

Injera would not be good for me. White flour does terrible things to me. Makes me a bad wife. Mean too. I guess I'll have to pass this time. :sadblinky

I am not eating the injera!...ok maybe one piece....maybe.... ensive

[Miss Phode]

I can't have just one of anything that has white flour in it. It's a serious trigger food for me. :anger

[Heidi3]

I agree sugar and white flour will do it for me as well ..I have yet to try rice again but I imagine it would be the same thing.....it has been so worth it loosing this weight ..perhaps I will have to use a fork instead of inejera!!!!... :sadblinky maybe I can pick up the food with lettuce???

[scott123]

I can't have just one of anything that has white flour in it. It's a serious trigger food for me. :anger

Injera bread, at least authentically prepared injera bread, isn't made with white flour, it's made with teff flour, a whole grain with slightly less carbs and considerably more fiber than regular flour. If white flour causes cravings for you, teff, with it's greater quantity of fiber, may not. It's still pretty carby, though. Might be a good option for maintenance.

I can sit down to an Indian meal, and, with a little restraint, eat it without chapati or naan, but when I eat Ethiopian, injera is an essential component that cannot be forgone. As are lentils. Indian lentils are tasty, but Ethiopian lentils rock my world Needless to say, for these reasons, I don't eat Ethiopian much.

[Heidi3]

OMG Scott my lentils rocked my world!!!!! I am on legumes and they were to die for ..as the rest of the meal!!!! and it was VERY LOW carb!!!!

I lined the trays with injera and loaded my very ethnic stews on it....the chicken, lamb and veggies all low carb....then served it with both injera and lettuce leaves for scooping....

I WANT TO TELL ALL OF YOU ...IF YOU HAVE NEVER DONE IT DO IT...FIND A NICE BIG ROUND TABLE!!!! AND SIT ON THE FLOOR WITH YOUR FRIENDS EAT WITH YOUR HANDS OFF COMMUNAL TRAYS IN A ROOM THAT IS BARELY LIT WITH SOME GOOD JAZZ!!!!! OMG YOUR FRIENDSHIPS WILL LAST FOREVER!!!!!

seriously every person said it was the best meal/dinner party I have ever thrown ....and I am sorry no pics ..the evening flew by ...and I did not get any but I am going to post all my recipes for you and beg you to make this food sit on the floor and get closer to your friends than you ever where before ...there is something about sharing this way that makes the whole cultural idea of sitting with your own plate of food kind of sad!!!!.....I am going to do a lot more of this!!!! .....

[Heidi3]

Chicken stew
3 Lbs Frying Chicken Cut Into 8 Pieces
Juice Of 3 Limes
5 Cups Thinly Sliced Red Onions
1/2 Cup Spiced Butter -- recipe below
1/2 Cup Berbere Sauce recipe below
1/2 Cup Dry Red Wine
4 fat garlic cloves crushed
2 Tsp Cayenne
1/2 Tsp Grated Fresh Ginger
fresh cracked pepper and Salt To Taste
Marinate the chicken pieces in the lime juice for hour. In a heavy
dutch oven or heavy pot with a lid saute the onions in 2 tbsp of the spiced butter. Cover the pot and cook the onions over low heat until they are very tender but not
browned.Add the remaining butter to the pot along with the Berbere sauce, wine,
garlic, cayenne and ginger mix well. Bring to
a simmer and add the chicken pieces. Cook, covered, for 30-40 minutes or
until the chicken is tender, adding water as necessary to keep the
sauce from drying out. When the chicken is tender, add salt to taste.
Top with the black pepper prior to
serving.

Authentic Ethiopian lentils (I am all about knocking.Scotts socks off!!!!!! :hug )
2 c Dried red lentils; cleaned
6 c chicken stock (home made is best!!!)
3/4 c roasted green chiles (nice fat Anaheim are good for this)
2 c Red onions; peeled, chopped
1/4 c Spiced butter recipe below
2 tb Grated fresh ginger
3 cl Garlic; peeled, crushed
1/4 cup Berbere sauce
Freshly ground black
-pepper to taste

Boil the lentils in water for 5 mins.
Drain, reserving liquid.
smaller dutch oven or heavy kettle with a lid saute the Anaheim peppers and onions in the
spiced butter until the onions are tender not browned.
Add the lentils, the reserved stock and the remaining
ingredients and bring to a simmer.
Cook, covered, over low heat 35-40 mins, stirring occasionally to
prevent sticking.


Cardamom and lamb stew..OMG THIS IS TO DIE FOR!!!!

3 Cups thinly sliced sweet onions
1/2 cup spiced butter recipe below
2 lbs of nice lean leg of lamb cut in about 2 inch chunks
1/2 cup Berbere Sauce recipe below
1/2 tsp smashed cumin seeds
1 tsp fresh ground cardamom seeds
3 tbl freshly Grated Fresh Ginger
6 cloves Garlic -- Crushed
1 tbl Freshly Ground Black Pepper
1 cup Dry Red Wine

Heat a large frying pan and saute the onion in 1 tbs of the butter,
covered, until very tender. Use low heat so that the onion and butter are
not browned. Remove from the pan and set aside. Heat the pan again and
brown the lamb over high heat with another tbsp of the butter. Set meat
aside. Place the sauteed onions along with the remaining butter in a
heavy 6 quart saucepan. add the Berbere sauce, cumin, cardamon, ginger,
garlic, black pepper and wine. Bring to a simmer and add the lamb. Bring
to a simmer again and add the water. Cook, covered, until the lamb is
very tender, about 50 minutes, stirring several times. If the sauce is
not thick enough, cook uncovered for a few minutes to reduce and thicken.
Add salt to taste prior to serving.



BereBere sauce (this is sooo good)
2 Tsp Cumin Seed
4 Whole Cloves
1/2 Tsp Cardamon Seeds
1/2 Tsp Black Peppercorns
1/4 Tsp Whole Allspice
1 Tsp Whole Fenugreek Seeds
3 Oz Red New Mexican Chiles -- Stemmed And Seeded
3 Small Dried Long Hot Red Chiles -- Seeded
1/2 Tsp Ground Ginger
1/2 Tsp Freshly Ground Nutmeg
1/4 Tsp Ground Turmeric
1 Tsp Garlic Powder
2 Tsp Salt
1 onion diced finely
1 giant shallot diced finely
1 Cup Salad Or Peanut Oil
1/2 Cup Dry Red Wine


First and longest but most important step is to pour all the oil into a pot and add the onions and shallots...slowly caramelize the onions ..this can take a long time use a med low heat and stir regularly you are literally boiling the onions in oil until they the water is totally out of them I put the lid on the pot and then take it off and stir frequently to force the moisture out...when they are done set the pot aside

Then while the oil is sitting mix together the cumin, cloves, cardamon, black peppercorns, allspice and fenugreek seeds. Place in a small frying pan over medium heat. Stir
constantly until they release their fragrance, about 1-2 minutes. Do not
burn or discolor the seeds and do NOT put your face over the pan or you will be sorry!!!!.....

Combine the toasted spices and all the other powdered ingredients and grind well in a coffee grinder or with a mortar and pestal.... then you take it all oil onions spices and wine and put it in the blender whirl until smooth and taste!!!! it is wonderful as a seasoning in stews and soups ...and my favorite is to dip stuff in it...jicama is wonderful dipped!!!


Spiced clarified butter

on good sized knuckle of fresh ginger;finely grated
1 1/2 ts Ground tumeric
1/4 ts Cardamom seeds
1 ea Stick cinnamon; 1 inch long
1/8 ts Freshly ground nutmeg
3 ea Whole cloves
2 lb Salted butter
1 sm Yellow onion; peeled and
-coarsely chopped
3 tb Garlic; peeled and finely
-chopped

Measure out the spices on a plate.

Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with a white foam, stir in all the
remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins.
Do not stir again.

Milk solids will form in the bottom of the pan and they should cook
until they are golden brown. The butter will be clear.

Strain the mixture through several layers of cheesecloth placed in a
colander. Avoid the milk solids and discard them.

Store the spiced butter in a quart jar, covered, in the frig.
It will keep for 3 months under refrigeration.

[b]
I am telling you this was almost as good as some sex I have had!!!! (b]

[divaindubai]

oh god Nurselady....you know how to make Injera bread?? yummmmmmmmmmmmmmm


lol

but I can't have any tiill I'm way down the OWL Ladder or is that way up the OWL ladder? *scratches head*

good on ya


:joy