What’s Cookin’
Recipes in Red are Ethiopian recipes.
Recipes in Blue are gluten-free and dairy-free recipes.
Recipes in Green are dairy-free recipes.
- How to make clarified butter or spiced butter (Nit’ir Qibe)
- Bozena Shiro (pea flour sauce)
- Boiled Kale (Zelbo Gomen)
- Ethiopian Beet salad: (Yeqey Sir Qiqqil)
- French toast with a twist
- Zucchini bread
- Homemade Hummus
- Garlic Ginger Paste
- Fosolya (Green Beans with Carrots)
- Doro Tibs
- Tikil Gomen (Cabbage and Carrots)
- Tomato Salad
- Misir Wat
- Kik (Yellow Lentils)
- Dill Salmon
- Roasted vegetable curry
- Sesame tofu with spinach
- Navajo Stew
- Banana Bread
- Vanilla Milk
- Sweet Potato Peanut Stew
- Tuna Casserole
- Peanut clusters
- Lentil Soup
- Oven-fried Yucca
- Minestrone Soup
- Spicy Coconut Chicken Casserole
- Moussaka (Iraqi baked dinner)
- Alecha (Ethiopian vegetable stew)
- Apple Pie
- Pumpkin Pie
- Allspice- yep I’m talking about the stuff you find in the spice aisle.
- Roasted turkey
- Stuffing
- Pumpkin cake
- Curly kale and sausage
- Pizza crust
Feb 09, 2010 @ 21:03:07
Have you tried teff flour? I’m finding it yummy, the nutrition is beyond compare and we can thank Ethiopia for this wonder food. Coconut flour is pretty awesome too but relies on lots of eggs to function in baking. I’m enjoying your blog as I watch a blizzard in NJ. Blessings to you.