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!

Beans A Good Pantry Staple Part One.

One of the best foods to have in your pantry right now is a can or bag of beans. These versatile legumes can get us through this quarantine, thanks to their tastiness and versatility. There's so many ways to cook them and they're easy ways too.

Melissa Clark gives us the definitive bean guide in today's New York Times Food section. Everyone should be stocked up on them. They are the ultimate pantry food, standing in for meat - if we come to the dire crisis of meat shortages. Beans are also the perfect food. They're gluten free, along with being the best protein source for vegans and vegetarians. Another plus is that if you're soaking dried beans you can save the broth.It's a rich vegetarian broth that can be used for any kind of soup. Another plus is that it can freeze up to six months. Canned beans are an easy cook. Just open up a can and use in whatever recipe. As for dried beans, they're a little more labor intensive.First of all, Ms Clark, advises check the harvest dates. Dried beans can last up to two years however they're best cooked a year after harvest. Also always rinse to remove stones (!) twigs and leaves.Always leave time for soaking. If you're pressed for it, then switch to lentils which don't require soaking. As for soaking, again you soak them overnight,or quickly The difference is that overnight soaking doesn't boiling like quick soaking. You could also not soak them, just cook them longer.

Ms. Clark also gives suggestions for seasoning. There's good old salt and pepper.Add the salt in the beginning of the cook for a better flavor. Fresh ground pepper is also a good addition but you can also use such spices as cumin, coriander and even cinnamon. Chilies and chili powder work well in flavoring them as does allspice. You can also toast the spices first before adding the beans and water. Another flavoring agent? Herbs and aromatics. Try rosemary, thyme, oregano and sage leaves. Don't be afraid to toss a bouquet garni into the bean water. What's known as soft herbs such as cilantro, basil, parsley, and chives can be chopped up and sprinkled on cooked beans for garnishing and color. Keep in mind that aromatics such as garlic and onions along with celery, carrots and ginger can add really rich flavor to any bean dish.Remember to add them in the beginning of cooking. Of course what would make any bean dish tasty is cooking them in either chicken or vegetable broth instead of water. Don't put in too much salt because the broths already have them. Of course meat such as bacon and ham add wonderful smoky taste to beans , especially to pinto, cranberry and white ones. Again, add the ham or bacon pieces at the beginning of the cooking. When they're done , cut the meat into pieces for serving.

Beans are the perfect pantry food. They're great to store and versatile for any kind of dish. Stock up on them for the long haul ahead and get creative with how to cook them.

Q'Doba Grill Possibly The Best Mexican Food

Mexican food out can be a dicey affair . It could be too bland - or worse too spicy and hot. Then there's the cookie cutter factor, creating the same dishes for every customer..Luckily there is the refreshing Qdoba Grill that offers freshness and variety.


This is my favorite Mexican fast food - although should it be called such? There's nothing even remotely "fast" about it. There are fresh cut  vegetables and grilled meats. Even the tortilla chips are crisp and crunchy, not soggy with oil.Qdoba's Grill's tastes and cooking style is similar to home chefs' cooking the cuisine. Why is it not like its' closest competitor, Taco Bell? Maybe because it''s not  part of an international fast food corporation. The restaurant chain was started in the mid 1990s by Anthony Hauser  and Robert Miller in Denver ,Colorado. Another competietor, Chipotle was also created there two years earlier.It was called Zuma Fresh Mexican Grill and made a million and a half in revenues alone during the first year.Four years later the name was changed to Qdoba . The chain is known for their San Francisco or Mission style where the burritos are overstuffed with rice and double the amount of meat and veggies.It's also known for other freshly made customized dishes , unlike Taco Bell and reasonable prices - unlike Chipotle with its' expensive tacos , burritos and even guacamole.

Again , the reason I love it  there  is a homey freshness to it. I love having the tacos made my way, without beans and corn, just loaded with their spiced chicken and chopped tomatoes. The servers add just the right dollop of guacamole to top it off. Another reason to like Qdoba is that every dish can customized to suit both meat lovers and vegans. The menu is not varied. There are only six choices such as the classic taco, burrito and nachos along with  the burrito bowl, tortilla  soup, and taco salad. Of course, they have guac and chips, a creamy mashed avocado lightly spiced with what tastes like tabasco sauce. The queso or cheese sauce is laced with beer as is the featured drunken chicken this month. I enjoy their regular grilled chicken, again lightly spiced and not overpowering. The burrito bowls are also tasty, Bean lovers can go crazy with it, having both pinto and black beans and nothing else. There's also corn and peppers to add to everything too. Another plus? The soda machine that has a huge variety of different sodas. It' where I get my Dr. Pepper cherry vanilla fix and I can get as many refills as I want.Qdoba also sells wrapped chocolate chip cookies to battle any leftover fire and spiciness.


Qqdoba Grill offers the best and most reasonably priced Mexican fare out there. It's no wonder so my, like myself, can;t get enough of their delicious tacos and yummy guac. It's the best south of the border style food.