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Ital Cooking

Time Zone: EST (New York, Toronto)

Messenger: Young Lion Sent: 11/14/2010 2:57:34 PM

greetings, Ethiopian veggie dishes are very great in spice and flavor. Once i get my own apartment i will hope to have family members show me how to cook it. We use spices like berbere,shiro. We call the dishes tsome ayinet because its used for fasting, it has no fish,meat or dairy products. Once i get the ingredients i'll share it with you all. theres even great dishes like ful made of arabian beans mixed with onuions berbere and peppers. theres a dish called kitcha used in eritrea and northern ethiopia where its a hard pita bread mixed with a sauce, very filling. I wish i had all this food right now. I dont have a stove so i'm stuck with macaroni,oatmeal and peanut butter. Fasting like this really killed some of the temptations i had, very healthy, i'm just trying to stop this tobacco use because it has nicotine. bless

Messenger: Fikre Jahnhoi Sent: 11/15/2010 12:56:53 AM

Give thanks Iyah Ark I

Messenger: Black Christ Salvation Sent: 11/17/2010 9:59:37 PM

www.House Of Bobo.com/ Livity & Recipies

Messenger: Nazarite I Sent: 11/21/2010 2:11:21 PM

Tomato, lentil and onion soup: Tasty warming soup that is quite easy and quick to cook. The ammounts here will serve 4 to 6 people. Ingredients: - Olive oil - 1 large onion, chopped - 2 celery sticks, chopped - 175g of split red lentils - 2 large tomatoes, roughly chopped - 900ml of vegetable stock - Dried tarragon - Dried basil - Dried thyme - Ground black pepper Method: - Heat the oil in a large saucepan and cook the onion on celery for 5 minutes before adding the lentils and cooking them for 1 minute. - Stir in the tomatoes and stock and season with the dried herbs and pepper then bring it to the boil, cover and simmer for 20 minutes, stirring it occasionally. - Once the lentils are cooked, set the soup aside to cool slightly. - Mash the soup in an electric blender or with a potato masher before serving. Some fresh parsely on top finishes it perfectly. Blessed love.

Messenger: Fikre Jahnhoi Sent: 11/21/2010 8:26:05 PM

Bread and Water

Messenger: Nazarite I Sent: 11/22/2010 11:25:45 AM

Yes I. Sometimes the simplest meal is the best meal. Blessed love.

Messenger: Fikre Jahnhoi Sent: 11/22/2010 5:09:55 PM

Even less than that many many of I people have to live pon... when ini can all sit at the same table, perhaps then mi can rejoice over food

Messenger: Nazarite I Sent: 11/23/2010 6:59:45 AM

A blessed day that will be.

Messenger: Nazarite I Sent: 12/12/2010 4:14:37 PM

A bit later than I said but Iman have a new recipe: Spiced mash potato: Iman have found Iself with an excess of potatos recently so I've been experimenting with ways to make them slightly less bland. This recipe is pretty quick and easy and goes well with pretty much anything. The ammounts will make about two portions. Ingredients: - 2 large potatoes, chopped roughly - 1/2 a teaspoon of turmeric - 1/2 a teaspoon of mixed, dried herbs - 1/2 a teaspoon of paprika - 1 teaspoon of chilli powder - 2 tablespoons of olive oil - 2 spring onions, chopped finely Method: - Boil the chopped potato in a large pan of water for about 15 minutes or until the I can spear them with a knife and have them fall off the end. - Drain the pan of water and add all the other ingredients in with the potatoes. - Mash the potatoes and the other ingredients thoughroughly until it is soft and the ingredients are all mixed. Blessed love.

Messenger: Nazarite I Sent: 12/26/2010 10:49:01 PM

Butternut Squash/Sweet Potato soup: This is a soup that I normally make with butternut squash. Sighting that some of the Idren here don't eat squash though, Iman will say that it works just as well with sweet potato. It should serve 5-6 people. Ingredients: - Half a large butternut squash, chopped into cubes/2 medium sweet potatoes, chopped into cubes - 2 sticks of celery, chopped - 1 large onion, chopped - 4 medium tomatoes, chopped - 1 litre of vegetable stock - 2 cloves of garlic, crushed - Cumin seeds - Black pepper - Tyme - Basil - Tarragon - Rosmary Method: - Heat a large pan and toast the cumin seeds until they brown slightly or begin to pop or crackle slightly. - Add a little oil then add the celery, onion and garlic and cook until the onions and celery are slightly translucent. - Add the tomatoes and squash/potato and allow to cook for a few minutes. - Pour in the stock and season with the pepper and herbs before covering and allowing to simmer for 30 minutes. - Mash the soup with an electric blender or potato masher. Blessed love.

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