Ethiopian Yataklete kilkil
Ethiopian Yataklete kilkil - A healthy combination of potatoes, green beans and carrots . Infused with healthy spices, good for your tastebuds and body.
Course: Main Course 1
Calories: 238 kcal
2 large potatoes peeled and chopped
8 ounce green beans
1 cup carrots
½ medium onion sliced
¼ cup or more canola oil
2 teaspoons minced or granulated garlic
1 teaspoon grated ginger
½ teaspoons curry powder or turmeric spice
½ teaspoon white or black pepper and 1 teaspoon salt plus more adjust to suit taste buds
1 8 ounce canned diced tomatoes
Add potatoes in a large saucepan, salt and add water just enough to cover potatoes, boil until tender about 10 minutes or more. Remove and drain water
In a large saucepan or Dutch oven, heat oil over medium heat. Add onions, give it a minute or two then stir in all the spices; garlic, Jalapenos peppers, ginger, coriander, smoked paprika, curry, white pepper, chili pepper• Simmer for about 5 minutes, stirring occasionally to prevent burns. Then add tomatoes and tomato bring to a boil and simmer for another 5 minutes.
Then add potatoes, green beans and carrots. Season with salt.
Continue to simmer for about 10 minutes; stirring frequently, to allow the flavors to blend, if need be add water to prevent any burns
Adjust for seasonings. Serve warm
Oven Roasted Potatoes, Green Beans, Mushrooms and Onions with Thyme and Garlic
1 hour, 30 minutes
1.5lb small potatoes
2 bunches fresh green beans
16oz sliced mushrooms
1 Medium yellow onion
8 cloves garlic
6 sprigs fresh thyme
3 tablespoons olive oil
sea salt and fresh ground black pepper
Preheat oven to 350° F. If you want them to cook a bit quicker you can do 400°, but I was cooking a roast at 350 so that's what I went with. Wash all of your vegetables. Cut the potatoes into quarters, slice mushrooms, half and slice the onion thinly, peel and roughly chop the garlic cloves. Add all of these vegetables to the baking sheet. Drizzle the olive oil over the top. Add the fresh thyme leaves, salt, and pepper. Toss well and spread into single layer. Roast for 30 minutes. While roasting, cut your green beans into thirds. After 30 minutes remove the pan from the oven and add the cut green beans. Toss well. Spread back out in a single layer and place back in the oven to roast for another 30 minutes.
Spinach Stuffed Portobello Mushrooms
Course: Main Course 3
Calories: 265 kcal
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic pressed
4 large portobello mushroom caps
10 ounces frozen chopped spinach defrosted and excess water removed
1/2 cup Parmesan cheese divided
2-3 tablespoons heavy cream
1 cup shredded mozzarella cheese
Coarse kosher salt and freshly ground black pepper
In a small bowl, whisk together olive oil, balsamic vinegar, and garlic.
Place mushroom caps in a large, zipper seal plastic bag and add the olive oil marinade. Seal the bag and flip it over a few times to distribute the marinade over the mushrooms. Allow to rest for 15 minutes.
Preheat the oven to 450ºF. Place marinated mushrooms stem side down on a rimmed baking sheet. Bake 10 minutes.
Meanwhile, prepare the filling by combining spinach, 1/4 cup Parmesan cheese, and heavy cream in a medium bowl. Season to taste with salt and pepper.
Remove the mushrooms from the oven and flip. Divide the spinach filling over the mushrooms, then top evenly with mozzarella cheese and remaining parmesan.
Return the mushrooms to the oven for 10 minutes or until the cheese is melted and beginning to brown.
Serve warm with mashed potatoes, grilled veggies, or your other favorite sides.
Frittata with Potatoes, Green Peppers, and Spinach Recipe
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4 to 6 servings
6 large eggs
1/4 cup (60ml) milk
2 1/2 tablespoon olive oil
3/4 teaspoon ground turmeric
1/2 cup diced red onions
2 cloves garlic, minced
8 ounces (225g) fingerling potatoes, thinly sliced down their length
1 medium green pepper, seeded and diced
1 scallion, thinly sliced 1 scallion, thinly sliced
1 cup baby spinach
Freshly ground black pepper
1 Preheat oven to 400F.
2 In a small bowl, whisk eggs and milk together. Set aside.
3 Cook the onions and garlic: Heat olive oil in a 10-inch oven-safe skillet or pan over medium heat. Add the turmeric and stir so that turmeric dissolves into the oil.
Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds.
4 Cook the potatoes and other vegetables: Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices start to brown, 5 to 6 minutes.
Add the green pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally.
5 Pour egg mixture into the skillet and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes.
6 Place skillet in the oven and bake for 8 to 9 minutes, until the center is set. Remove skillet from oven with oven mitts. Let frittata cool for 5 minutes before serving. Cut into wedges and season with more salt and some ground pepper, if desired.
Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave. https://www.simplyrecipes.com/recipes/frittata_with_potatoes_red_peppers_and_spinach/
Blackberry, Apple and Spinach Powerhouse Smoothie
¾ Cup Fresh Blackberries
1 Cup Fresh Spinach
½ Cup of Apples
½ Cup Milk or Yogurt of your choice.
Dash of water.
Add everything into your blender and process until nice and smooth!
Serve and enjoy!
Ethiopian Green Salad
1 tbsp olive oil
1 tbsp white wine vinegar
1 to 1 and 1/2 tsp finely chopped, peeled, fresh ginger
1/2 clove garlic, minced
1 jalapeño, seeded and minced
salt and pepper
Boston red lettuce, rinsed, dried, and roughly chopped
1 cucumber, thinly sliced
1 green bell pepper, seeded and chopped
1/2 yellow onion, very thinly sliced
In a large bowl, whisk together the oil, vinegar, ginger, garlic, jalapeño, salt, and pepper.
Add in the rest of the ingredients and toss to coat. Serve immediately.
Fruity Apple Salad
1 large green apple, chopped
1 medium red apple, chopped
1/2 cup seedless red grapes, halved
1/2 cup green grapes, halved
1 can (8 ounces) unsweetened pineapple tidbits, drained
1/2 cup fresh blackberries
3/4 cup oranges
1/4 cup sugar
1/4 cup lemon juice
1/4 cup water
In a serving bowl, combine the apples, grapes, pineapple, blackberries and oranges. In a small bowl, combine the sugar, lemon juice and water; stir until sugar is dissolved. Pour over fruit and toss gently. Serve with a slotted spoon.
begin Floodlight ga tag end Floodlight ga tag Banana Pear Bread Recipe
2 Large very ripe bananas
1/2 cup applesauce
1/4 cup oil
1 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 1/4 cup all purpose flour
1 cup peeled, cored, diced pears
1/3 cup brown sugar (packed)
1/2 teaspoon cinnamon
Preheat oven to 350 In a large mixing bowl beat together the bananas, applesauce, oil, and sugar until well combined. Add in eggs, vanilla, soda, salt, and cinnamon and mix until incorporated. Mix in flour just until combined then stir in pears. Spread into a greased loaf pan. In a small bowl mix brown sugar and cinnamon. sprinkle evenly over bread batter.
Bake for 55 minutes or until a tester comes out clean or with small crumbs. Allow to cool at least 20 minutes before removing from pan to cool completely on cooling rack.
Banana Orange Pear Green Smoothie
2-3 cups spinach
1 lime slice
1 teaspoon turmeric
2 tablespoons chia seeds
1/2 cup plain Greek yogurt
5 ice cubes
1/2 cups water
Prep all fruit. Peel banana and orange, cut pears in large slices.
Combine all ingredients in a blender. Blend until combined and serve.
Lentil and Mushroom Shepherd's Pie
Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hour 15 mins
Serves: 8 or more
8 large or 10 medium potatoes
2 tablespoons Earth Balance or other vegan butter
½ cup unsweetened rice milk or other nondairy milk
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
6 ounces mushrooms
Two 15-ounce cans lentils with their liquid
2 tablespoons dry red wine, optional
1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos
2 to 3 teaspoons all-purpose seasoning blend (such as Frontier or Mrs. Dash)
½ teaspoon dried thyme
3 tablespoons cornstarch or arrowroot
8 to 10 ounces baby spinach
Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
Stir the vegan butter into the potatoes until melted, then add the rice milk and mash until fluffy. Season with salt, cover, and set aside until needed.
Preheat the oven to 400º F.
While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates.
Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve