the daily dine

day 6:

Ethiopian in the Garden

Since leaving Chicago I found it a bit harder to locate Ethiopian restaurants. So I decided to try making some myself. I found the injera bread at a St. Paul market.

Cabbage and Potatoes:
Place cooked potatoes, cabbage garlic, and onion in pot, add turmeric, olive oil, light curry powder, ginger and salt. Simmer.

Spinach with Lemon:
Saute spinach with olive oil and garlic and turmeric and lemon juice.

Ethiopian Turkey:
Cook ground turkey with garlic and onions, add turmeric, ginger, spinach. Season to taste.

Beets and Carrots:
Cook carrots and beets until tender. Add sugar, ginger and cinnamon, let simmer

Green Split Peas:
Cook split peas in chicken stock. In separate pot cook onion and garlic until translucent, puree. Add to cooked peas. Add turmeric, ginger and salt and a little more stock.

Carrots and Beans: Cook carrots and beans until tender, add olive oil and garlic. Season with turmeric, ginger and salt.