My Ethiopian Stew Adventure

Ethiopian food has been on my radar for a long time. I was all set to try it at an Ethiopian restaurant  in Montclair North Jersey. Unfortunately quarantine happened and that idea was shut down. I recently found a lentil rich Ethiopian stew on this website Immaculate Bites. I decided to give it a shot.

Unfortunately, since this is quarantine, I had to make do with what was out there. I could not find ANY lentils at my local Stop & Shop. I decided to use kidney beans and pinto beans. They won't have the silky taste of lentils but they will add a robustness to it.

I also used a yellow onion and fresh vine ripe tomatoes. The last isn't included but I felt they would add more flavor.

It also requires oil and spiced butter. I used olive oil, richer in taste and Country Crock. Spiced butter is butter mixed with Berbere spices which I will have the second time I make it.

The onions and tomatoes were roughly diced and added as were the beans. The recipe also calls for two teaspoons of minced garlic. I used two cloves, sliced.

I feel it adds more flavor than the minced.

There are also the spices. I didn't have the Berbere spice mix so I created my own, more or less according to the recipe.

As you can see , there's crushed red pepper for bite along with cumin,turmeric and curry powder. The recipe called for smoked paprika, I didn't have that or ginger for that matter. I used a heaping tablespoon or two of Pereg's Spanish paprika.

Also added to the mix were three cups of vegetable broth (I used Knorr's) cooked quickly in the microwave.

This is the beans added.

I realized it needed the tomato paste required.It was too soupy  without it.

I cooked it for half an hour and it came out perfectly. The texture was satiny and the taste was a well blended mix of tomatoes , onions and spices .I liked it a lot and served with with brown rice. I would have liked to have served it with the Ethiopian bread, injera. Another recipe I have to try.

Will I make this again? Most definitely and with lentils and ginger for a more authentic taste. I like this and will serve it again.It's a great week night dish that easily translates into leftovers. I can't wait to try more Ethiopian dishes!

Pereg's New Spices For Summer

One of the best aspects about summer cooking is incorporating herbs to brig out the flavor of any dish. The Pereg Company  has two  new ones - the tangy lemon verbena and the classic dill.

The dill can be used for flavoring fish, namely salmon but also salads. The lemon verbena or luisa can be used alone for tea or for flavoring everything from grilled chicken to cocktails.Personally I like the lemon verbena as a refreshing tea, whether iced or hot.

The dill I had other ideas for - namely a cucumber salad.

The recipe was from a dear family friend, Eunice, who always  made cucumber salad in the summer. She had an affinity to dill, always ordering salmon and dill on our dinners out or sprinkling it into a sour cream dressing.

First the cucumbers. I plan on giving some of the salad to friends so I cut up three large ones.

Then it was mixing sour cream with olive oil, a small capful of apple cider vinegar and about three tablespoons of the dried Pereg dill.

Mix thoroughly  along with adding sea salt and freshly ground pepper to taste. Chill until ready to serve.

This is the salad all done. It really is a lovely accompaniment to grilled chicken or fish. All the ingredients work perfectly together and there's a certain coolness to the cucumbers , sour cream and dill. It's also a great light lunch or even snack  on its' own.

Pereg's dried dill and lemon verbena are what home chefs need this summer season. Use the dill in a tasty salad or sprinkled over grilled fish or scallops. Have the lemon verbena as tea , in a cocktail,or use to flavor a marinade. They will definitely give  coolness to summer eating and drinking.

The Perfect Panko Crumb

Pereg has always been known for their variety of spices. Now they've expanded into bread crumbs.As with their other products, the panko crumbs are perfect for breading.

I decided to tr it on what else? Cauliflower. It was first parboiled,

It was then shocked in an ice water bath. while it was chilling - literally - I made the batter.It was the usual half cup water, half cup almond milk and three quarters of a cup of  flour. I also added a good dash of both onion and garlic powders.

These are onion and garlic powder.Then it was on the a dredge in the panko crumbs.

I decided to try the whole wheat. 

This is precooked. 

And afterwards. The crumbs stuck on  rather nicely.

The florets were crunchy and browned. I think in the future I'll try an egg wash before dredging. I also tried the sweet chili flavor too which added zing to the florets.

If you want a good crust on anything, then try Pereg's Panko breadcrumbs. They're the perfect coating to veggies, fish or meats. Try them and taste their crunchy goodness.

A Trio Of New Spices

Trying new spices are always fun. One of my favorite spice companies Pereg has come out with a trio of new ones. They're interesting and can be used in a variety of ways.

One of my favorites is their Everything But The  Bagel mix of sesame and poppy seeds, onions garlic , salt and pepper.Imagine if you can just eat the top of the everything bagel. I actually put a few sprinkles on a pretzel bagel .

It was like eating an everything bagel. I plan on making rolls with the tops dipped in it sometime mid week. (which will be posted with step by step instructions).

The next two spices are variations of hawaij ,a Yemeni  spice that has two variations.One is savory and made with cumin, tumeric,coriander, black pepper, cardamon and cloves. it can be used in soups and  rubs. I decided to go a different route - I used it to spice up my batter for cauliflower.

It is a regular vegan batter-made with just almond milk, water and flour. I add two and a half teaspoons full of the savory hawaij. 

This is the finished product. They were double dipped between dredgings to produce and cooked in my air fryer (there will be a whole how to on Monday) at 350 F for fifteen minutes. The taste had an Indian vibe thanks to the turmeric . They were tasty and I plan on using the savory hawaij in minestrones and maybe on potatoes and onion too.

Then there is the sweet hawaij.

This is a blend of ginger,cinnamon, cloves and cardamon. I mixed it with Kava coffee , sugar (a lot) and milk. 

I also sprinkled it on the top of the whipped cream for a coffee bar touch. It was interesting and reminded me of the pastries I've had at a Palestinian bakery in Paterson NJ

. It's supposed to be used for pancakes and meatballs but I may try it in meringue  batter  to spike it or again with coffee.

Pereg has outdone themselves again with three new spice blends. They're great for revving up something as simple as bagels and cauliflower or as complex as a coffee blend. Try them for a unique flavor experience.

Pereg Spices Up Your Holiday Recipes

Nothing zings up holiday cooking like spices.Pereg Gourmet Natural Foods knows this and has come out with three interesting spicesjust in tome for holiday cooking and baking.

I'm excited about them, especially my favorite za'atar. There is also paprika  - which will be used in tomorrow's  vegan soy chicken paprikash and poppy seeds - they will be baked into either a loaf or rolls.I definitely plan on using all three during this upcoming holiday season.

Right now I had to have the za'atar with hot crisped naan. To me this is the perfect light supper.I also found out that za'atr is also good with meats .Use it to liven up a turkey salad with Thanksgiving leftovers or add more flavor to a salad Nicoise.

This is what the mix of coriander,oregano,parsley, sesame seeds, olive oil and salt. Ground chickpea and citric acid are added for more body and preservation.

I mixed it with a good glug of olive oil.

At the same time I brushed naan with olive oil and toasted it at 350 F in my toaster oven. Ten minutes later it came out crispy.

I cut it in corners and drizzled the za'atar over it.

It was also good drizzled on ham.Pereg's version had more body which made for a richer texture. I may just try it in scrambled eggs or baked mac for a different vibe.

Holiday cooking needs zing. Pereg's new trio of spices will liven up any holiday recipe. Use them for  a new kind of excitement.