1 c Dried brown lentils

1 c Onions, finely chopped

2 Clove garlic, pressed

1/4 c Niter Kebbeh

1 tb Berbere

1 ts Ground cumin seeds

1 tb Sweet Hungarian paprika

2 c Tomatoes, finely chopped

1/4 c Tomato paste

1 c Vegetable stock or water

1 c Green peas (fresh or frozen)

Salt and pepper to taste Rinse and cook the lentils.
Bring to
boil in 3 cups water.
Reduce heat to a simmer.
Simmer about 30
minutes, adding more water if necessary, until lentils are tender.
Should make about 3 cups cooked lentils.
Meanwhile, saute the
onions and garlic in the niter kebbeh, until the onions are just
translucent.
Add the berbere, cumin, and paprika and saute for a
few minutes more, stirring occasionally to prevent burning.
Mix in
the chopped tomatoes and tomato paste and simmer for another 5 to
10 minutes.
Add 1 cup of vegetable stock or water and continue
simmering.
When the lentils are cooked, drain them and mix them
into the saute mixture.
Add the green peas and cook for another 5
minutes.
Add salt and pepper to taste.
To serve Yemiser W’et,
spread layers of injera on individual plates.
Place some yogurt of
cottage cheese alongside a serving of w’et on the injera and pass
more injera at the table.
To eat, tear off pieces of injera, fold
it around bits of stew, and, yes, eat it with your fingers.
Copied
from “Sundays at Moosewood Restaurant”, the Moosewood Collective,
ISBN 0-671-67989-9 from Dale & Gail Shipp, Columbia Md.

1 c Onions, finely chopped

2 Garlic cloves, pressed

1 tb Berbere (dry)

1 tb Sweet Hungarian paprika

1/4 c Niter Kebbeh

1 c Green beans, cut in thirds

1 c Carrots, chopped

1 c Potatoes, cubed

1 c Tomatoes, chopped

1/4 c Tomato paste

2 c Vegetable stock

Salt and pepper to taste 1/4 c Chopped fresh parsley(OPT)

Saute the onions, garlic, berbere, and paprika in the niter
kebbeh for 2 minutes.
Add the beans, carrots, and potatoes and
continue to saute for about 10 minutes, stirring occasionally to
prevent burning.
Add the chopped tomatoes, tomato paste, and
vegetable stock.
Bring to a boil and then simmer for 15 minutes, or
until all of the vegetables are tender.
[personal comment: we
simmered more like 40 minutes, until it eventually thickened.] Add
salt and pepper to taste.
Mix in the parsley (optional).
Serve with
injera and yogurt or cottage cheese.
Copied from “Sundays at
Moosewood Restaurant”, the Moosewood Collective, ISBN
0-671-67989-9.
Comment from book: Try making this dish and Yemiser
W’et for the same meal.
In Ethiopia, it is customary to offer
several stews at one time, and people eat some of each kind.
Comments from the Shipps: Don’t stop with just two dishes, make a
banquet.
You will need several friends to help eat it all, but it
will make for a very interesting and satisfying evening.
The
Moosewood book describes how to make a hearty vegetable stock.
We
have found a vegetarian vegetable bouillon made by Knorr that is a
reasonable substitute with much less effort.
from Dale & Gail
Shipp, Columbia Md.

1 1/2 pound loaf

1/2 c Raisins

3/4 c Milk

1/2 tb Maple syrup

2 tb Applesauce (or butter)

1 Egg

2 1/2 c Bread flour + 2T

1/4 c Powdered sugar

1 tb Orange peel, dried

1/2 ts Nutmeg

1 ts Cinnamon

1 1/2 ts Yeast

You may hold out the rasins and put them in when the machine
beeps if you use the raisin setting on the machine.
Adapted from
Gread Bread Machine by PNewton vkbb14a

4 swordfish fillets

–6 ounces each 3 tablespoons yucatan marinade

2 tablespoons spicy mango salsa

About 1 hour before grilling, brush the fish steaks on both
sides with the Yucatan Marinade, cover, and refrigerate.

Prepare a wood or charcoal fire and let it burn down to
embers.

Grill the steaks for 3 minutes on each side, until medium.
Serve
topped with 2 tablespoons Spicy Mango Salsa.

Busted for you by Gail Shermeyer <4paws@netrax.net>

1/2 cup mint leaves, — picked over

1/2 cup basil leaves, — picked over

1 cup parsley, — picked over

2 cloves garlic

2 tablespoons capers, — rinsed and drained

4 medium plum tomatoes, — roughly chopped

1 tablespoon black pepper

1 tablespoon crushed red pepper

1/2 cup extra virgin olive oil

Sea salt 1 pound ziti pasta, — preferably Italian

1 cup freshly grated Locatelli Pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a blender, place mint, basil, parsley, garlic, capers,
tomatoes, black pepper, red pepper and half the olive oil.
Process
in short bursts until roughly chopped.
Turn blender on full and
drizzle in remaining oil and process until smooth, about 1 minute.
Remove pesto and place in a large serving bowl.

Cook pasta according to package instructions until just al dente
and drain well.
Toss drained pasta in the serving bowl and toss
like a salad to coat.
Sprinkle with grated Locatelli and serve.