Got Turnips? Ethiopian Stew

The Ethiopian Stew smells AMAZING!! I also love the vibrant coloring the spices give it. Oh - and it tastes good. Instead of doing the puree step at the end, you could also simmer off some of the liquid a bit more and then serve it over brown rice.

Here's the original recipe that I adapted.

I did not have leeks, several of the seasonings listed in the berbere mix, soymilk or vegetable stock (which I usually do I have - I make my own using this technique-love it!), so I adjusted accordingly.




My berbere mix included:

3/4 TBS of cinnamon
1 TBS paprika
a few dashes of cayenne
1 heaping TBS of turmeric
3/4 TBS of curry (all I had left)
several dashes of black pepper a few dashes of cumin

I had planned to include rutabaga, but the 3 turnips I chopped looked like enough. So, here's what I did (with ingredients in bold).

Sauteed 1/2 onion (diced) in peanut oil (in a large pot)
Added the berbere mix. I added all of the berbere mix that I made and didn't think it was too much.
Added 3 chopped turnips and 2 diced carrots.
Covered with free range, organic chicken stock. (Probably 4-5 cups)
Added 1 can of garbanzo beans (drained well).
Simmered for about 20 minutes.
Then I took about 1 1/2 cups of the soup out to puree in a blender (I added a little bit of chicken stock to what I was pureeing as the stock and boiled down a lot).
Poured the puree back in with the soup and added 1/3 cup plain yogurt (I used a Greek yogurt. This was my soymilk substitute). (When grabbing the yogurt, I also saw some Trader Joe's Masala Simmering Sauce that had been hiding in the fridge, so I added 1 TBS of that just for kicks).

Feel free to add a dollop of yogurt or sour cream on top just before you eat.














Special note: DON'T BE AFRAID OF TURNIPS!! I used to be, but got over it and now enjoy all the root vegetables that winter brings.

What I'm Eating Now

Even if you aren't a member of a CSA, the meal plans and written or linked recipes that will be the focus of my reinvigorated blog can still be of interest because the vegetables referenced will be seasonal and should be readily available at good prices at most grocery stores (though seasonal fruits and veggies do vary in accordance with geography).

Key items in this week's box (for those of you that don't also receive a box from Abundant Harvest Organics) are: broccoli, cauliflower, arugula, spinach, carrots, potatoes (Idaho and Sweet). There were other goodies, too, but I'm just listing the stars that I'm focusing on this week.

Here's a list of the recipes on the menu for the next week or so. Subsequent blogs will provide more details (and maybe even photos) of recipes, particularly those without links.

Cauliflower & Sausage Casserole (a blog on Cauliflower is definitely coming soon. It's a great ingredient - and a wonderful carb substitute.)

Sweet Potato and Kale Pizza - the recipe references kale, but given our box I'm going to do some with arugula and some with Spinach. I'm also making mine mini pizzas, instead of a big pizza, because I have pita that needs to get used.

Potato Salad with Arugula and Herbs - I always have plain yogurt on hand, so this recipe was naturally attractive. I'm not using dill, but might use mint or just not include an herb. Sandwiches have been a common lunch meal in our house, so this potato salad will be a perfect side dish.

Penne with Spinach Sauce - I was going to try Jaime Oliver's Creamed Spinach recipe, but then realized I had absentmindedly boiled some penne. Oops. So, I'm going to do this pasta dish instead, adjusting the sauce a lot based on the ingredients I have on hand.

White Bean and Radicchio Gratin (I still have radicchio leftover from a previous box) - details coming soon.

Ethiopian Stew - I still have turnips from a previous box and plan on adding my rutabaga in with this. I'll be making major spice adjustments to fit what I have on hand and won't be including the leeks, so I'll let you know how it turns out.

I hope these recipes are helpful. I'm sure I'll also make stir fry one night as it is one my favorite ways to use broccoli. I'll also report back on which items the 2 year-old will actually eat. I know his favorite items from the box will be the pears and oranges. He LOVES fruit. I'll take it!

I'm in Heaven!!

The main reason I can't ever seem to keep my blogs up as much as I would like these days is that I am a proud mother of two little, little boys!!

I have a 2 year-old and a 4 month-old.

And, since my husband and I run our own business, though I am technically at home with the little ones, there is still quite a bit to be done by me for work. Yet, I wouldn't have it any other way. I love that I get to spend so much time with them, and I LOVE not having to commute -- I live in Greater LA and used to commute - yuck!!

For the New Year, I'm hoping to blog more frequently. I love cooking and am committed to not doing take out and frozen dinners regularly, despite the hectic life we live. I am also committed, despite a tight budget, to being a part of the local food movement, so I'm part of a CSA, Abundant Harvest Organics. I love it and would recommend it to anyone who lives within their service area in Central and Southern Cali - or see if there is a CSA near you!

So, my plan for the New Year is to post meal plans, recipe links and actual recipes (and maybe even some photos) about this cooking journey.

Today's post is called I'm in Heaven because, for a very brief moment, both boys were sleeping (I hear the baby waking right now) and I had prepped a simple and amazing salad and was indulging in quiet, deliciousness.

It was a tomato cucumber salad with avocad0 (and the avocado was the most perfect and buttery avocado). It was so simple, but so magical. (Single serving size described below)

1/2 cucumber - chopped
less than 1/4 of a red onion - diced
a handful cherry tomatoes - halved or quartered
1 avocado - diced

I layered it in a bowl and drizzled with a little balsamic and olive oil and sprinkled some black pepper on.

Heaven!





(The photo was taken with my photobooth on my computer, so it doesn't do the salad justice).





Here's to hoping the baby puts himself back to sleep. It's sounding as if he might. If so, the question becomes: to cook or nap!!