Ethiopian Vegetarian Combination

For much of 2010, we lived on Ethiopian/Eritrean food. The neighborhood has many immigrants from the area, and ingredients, plus a constant supply of fresh Injera at both the liquor store and the produce store, are always in steady supply. Recipes are based on three from "Exotic Ethiopian Cooking" by Daniel Jote Mesfin (available at U&I liquors on Telegraph & 49th in Oakland).

My favorite dish is the Vegetarian Combination, and I made the three primary elements along with a salad:
-Greens
-Dark red lentil sauce
-Yellow lentil sauce (actually made with red lentils)

Ingredients:
-Greens(1-2 bunches)
-Red lentils (4 cups)
-Garlic (about half a head)
-Ginger (a large arm)
-Onion (6 cups)
-Berbere (1/2-1 cup depending on spiciness level)
-3-4 Serrano or Jalapeno chiles

A lot of vegetable oil
A pinch of black cumin
Salt and pepper
Lettuce (romaine), tomato, lemon, and olive oil for the salad
Injera

Prep:
For each of the three sauces, chop 2 cups of onion and a tablespoon or two of garlic and ginger.
Set aside 2 cups of lentils for each lentil dish, and a bunch or two of finely chopped greens (chard, collards, kale, etc) for the greens dish. Then slice lengthwise a few jalapeno or serrano chiles for the yellowish dish.

When you are ready to cook, set three pots on burners: one with about 2 cups of boiling water and two with onion and oil. The recipe books use a lot of oil, and the richer the desired outcome, the more oil one can use. The least amount: cover bottom of pan. The most amount: one cup (recommended by recipes). Cook onions until clear, adding water to prevent sticking or burning especially if you aren't using as much oil.

-When the water boils, add the greens, garlic, ginger, and up to 1 cup of oil.
-When the onions are clear, add the lentils, garlic, ginger, berbere, black cumin, and a few cups of water to one pot for the dark red sauce.
-When the onions are clear, add the lentils, garlic, ginger, sliced hot chiles, a little black pepper, and a few cups of water to the other for the yellowish sauce.


Bring lentil dishes to a boil, simmer, add water as needed, and stir occasionally as needed to the lentil dishes. They will take about 30 minutes to cook through. Cook greens until very dark and well cooked. Salt everything to taste.

Arrange the three dishes on plates of injera.

Chop tomato into cubes and place on bed of romaine lettuce on the injera next to the sauces. Add lemon juice, olive oil, salt and pepper for the dressing. Heat up remaining injera and fold to serve on the side. Serve with light/amber beer, stout beer, and/or guava juice.

Total preparation time is about 1.5-2 hours the first time you try it and 1 hour once you become more experienced. It lasts exactly one week in the fridge, and gives about 6-8 full portions. Do NOT let it sit in the fridge for longer than exactly seven days.

Tips:
-Washing and chopping the greens, garlic, ginger and chiles can be done while the onions are getting clear or the water is boiling. If it's your first time, it's easier to prep everything first to avoid burning the onions.
-Immediately freeze the injera you don't use the first or second meal. It's usually sold in large rounds and I cut them into quarters for easier single servings before freezing.

Potato Leek Soup

This is a great soup to make a ton of and have on hand all week. It requires only three ingredients (one of which is butter) so it's a good one to try if you're at the store and don't want to run all over getting ingredients. I like to make as much as I can, using roughly equal parts leeks and potatoes.

Russet Potatoes, peeled and chopped
Leeks, trimmed, washed well, and sliced

Put chopped leeks and potatoes into large pot and cover with water. Bring to boil and simmer till potatoes are done (about 45 minutes). Mash with a fork until smooth. Add some big hunks of butter and salt to taste.

Kelly's Friend's Aunt's Doctor’s Moroccan Stew

2 cans garbanzo beans
garlic
onion
ginger
pimento (4 oz)
1 25 oz can of chopped tomatoes
25 oz vegetable broth
sweet potatoes
cumin
curry powder
chili powder
salt-n-peppa
1/2 cup fresh cilantro
4 teaspoons of peanut butter
1/2 cup raisins
celery

Directions
1. Sautee the garlic, onions, pimentos, celery
2. Add the spices
3. Add the sweet potatoes and coat with the paste of the spices
4. Add the broth and garbanzo beans and tomatoes and bring the soup to a boil. Let simmer for 20 minutes.
5. When the sweet potatoes are tender, remove from heat and add peanut butter, raisins and cilantro.

My friend Kelly gave me this recipe. She got it from a friend who got it from an aunt. The aunt was sick with a major disease and the doctor gave her this recipe to help her stay healthy.