Ethiopian-style Collard Greens

Collard greens are delicious and very nutritious, too! They are a classic dish in the American South as well as in countries such as Ethiopia.

I am a huge fan of Ethiopian food, but it's so hard to cook it, because I lack all the signature spices! The original recipe called for nitter kibbeh, which is basically a spiced and clarified butter that's been strained multiple times. This is a recipe for Ethiopian collard greens, or gomen, that's made with a quick nitter kibbeh substitute.

I was amazed at how a HUGE bunch of greens turned into just 2 cups of cooked gomen!

=Ingredients=
-1 bunch collard greens (they're big!)
-1 Tbsp clarified butter (you can buy ghee, Indian clarified butter, at Whole Foods. Or, you can make it yourself!)
-Several good shakes of powdered garlic and ginger
(Or 2-3 cloves fresh garlic & 1/4" of ginger, minced)
-Just a dash each of: powdered cumin, cinnamon, clove, nutmeg, allspice, cardamom
-Freshly ground salt & pepper to taste

=Steps=
PREPARING THE COLLARDS
For experienced cooks: Trim off the stems and chop; separate. Roughly slice greens into bite-size pieces and wash all.

1. While the collards are still bound together, chop off the bottom inch of stem.
2. Chop off the stems (it's okay to have some greens attached), then chop stems into half-inch pieces. Set aside.
3. Slice the greens width-wise into ribbons. Slice about halfway down the length, then turn the slices 90 degrees and slice the ribbons into smaller chunks. Repeat for the unsliced greens.
4. You may need two mixing bowls for this! Place greens into large bowl & fill with water. Swish to help loosen the soil and let soak for 10 minutes. (You can "triple wash" them by adding a little salt and vinegar.) Soak the stems in a small bowl.
5. Give a final swish, then rinse collards by handfuls in a colander to remove all grit. Transfer to a clean container after rinsing. Keep stems separate!

COOKING THE COLLARDS
1. In a pot, heat the butter on medium heat. Add all spices and the stems. Sautee 2-3 minutes.
2. Add 1 cup of hot water and cook until boiling. Then start putting the greens in a handful at a time, letting them steam and wilt before adding the next handful. Stir occasionally to distribute seasonings. The pot should not be full.
3. When all the greens are looking cooked, check to see there's a layer of water at the bottom. The amount is not important as long as it doesn't go dry and burn.
4. SHUTTLE CHEF: Put the lid on and simmer for 2 minutes. Place in Shuttle Chef for several hours, then reheat and enjoy!
4b. REGULAR: Add another 1/2 cup of water and put the lid on. Reduce to a low simmer and cook for several hours, stirring every 30 minutes and making sure it doesn't go dry.

WHAT IT LOOKS LIKE: The greens will be yellow-green, but no worries -- unlike broccoli, Brussels sprouts or other Brassica greens, collards taste just as good when cooked for a long time. You can't really overcook them!

Serve as a side or with several other Ethiopian stewed dishes like shiro (my favorite)! If you can't get or make injera yourself, eat it with pita bread, rice, or some other starch! Enjoy!

Revamping Leftovers: Coconut Rice & Fish

Here's a simple 5-minute recipe for leftovers from the previous recipe. Leftovers are always fun when you transform them into a totally different dish!

The corn adds fiber, vitamins and iron, while the egg adds protein, vitamins and iron. (By the way: protein, vitamins and omega-3 fatty acids are great for healthy hair and health in general.)

LEFTOVER COCONUT RICE & FISH
This takes about 5 minutes to make and is very comforting!

=Ingredients=
~1 c leftovers
1/2 c coconut milk or water
1/4 c frozen corn
1 egg
(Optional: Herb or spice of choice, like thyme, cayenne pepper or curry powder)

=Steps=
1. Place the leftovers and coconut milk/water in a pan and bring to a bubble. Stir to combine.
2. Cook for 1 minute, stirring occasionally to prevent sticking.
3. Stir in the corn and cook 1 minute. (Optional: Add the herb/spice.)
4. Break an egg into the mix. With spoon or spatula*, mix the egg into the rest until combined.
5. Let it cook another 1-2 minutes, then spoon into a bowl. The mix will have a generally yellow complexion from the egg and corn.

Grate on some salt and pepper and enjoy!

*NON-STICK PANS: DO NOT use metal spatulas or other utensils on non-stick surfaces -- this will scrape off the non-stick coat and introduce carcinogens into your food! Also, don't put acidic ingredients like lemon juice, tomato, or vinegar into non-stick pans because they corrode the surface.

Caribbean-inspired Coconut Rice w/ Fish

I found a recipe in "Cod" by Mark Kurlansky, which is an amazing book talking about how badass the Basque fishermen were (are?), and about the tremendous influence of CODFISH! on history, economics, slavery and more (yes, these are obviously not mutually exclusive categories).

The recipe was for a "traditional" meal using dry salt cod, soaked and then boiled for hours with rice, water, spices and "the usual bit of salt pork." I did my own lazy version and it worked out deliciously! Except I used frozen tilapia instead of cod, as I didn't have cod ready.

I would say that actually using dry salt cod (available at Whole Foods and perhaps elsewhere) may not be preferable to most tasters -- you might want to experiment, but frozen fish works just as well in my opinion.

ONE-POT COCONUT RICE & FISH

This is probably the simplest recipe I will ever post.

**I used my SHUTTLE CHEF, but I have approximated steps for regular stove cooking. Let me know if it doesn't work. For Shuttle Chef cooking, replace simmer time with ShCf time.

=Ingredients=

1 filet of frozen fish (cod, tilapia, other white fish that boils well)

8 shakes of dried powdered garlic (TJ's)

2 rashers organic bacon, cut into 1/2" pieces

1 can of (Trader Joe's) coconut milk, reduced fat

1.5 c water

2-3 c organic jasmine rice (Sooooo fragrant!)

=Steps for Experienced Cooks=

Partially defrost the fish by cooking it in some water. Add everything else & cook it like rice, except the rice has stuff in it.

=Steps=

1. Put the water and fish in a 4-qt (medium) pot, over med-high heat. You want the water to simmer and start defrosting the fish. Shake on some garlicky goodness.

2. After a few minutes, flip the fish. Add the coconut milk and mix it into the water. Get it on low heat - a simmer. Add the bacon pieces.

3. While this is heating up, put 2c of rice in a bowl and rinse two or three times with water. (Turn on the tap until water covers rice, swish in a circle with your hand, CAREFULLY drain the cloudy water.)

4. Add the rice to the pot, distributing evenly and making sure it's covered by liquid.

5. Bring to a boil, then immediately reduce to a simmer.

6. COVER. ***If you're using a pot WITH a vented lid, put the lid on. If not, leave a crack.

7. Leave it to get good and delicious for ~1.5 hours. Check on it to make sure it's not burning or boiling over! Don't open the lid b/c the rice needs to steam.

IT'S DONE WHEN: it looks like moist cooked rice. Break up the fish & give it a mix, then serve with spices on the side!

SPICES! I didn't add any salt because "the salt you add last is the salt you taste first." The only flavorings are coconut and some garlic. NOW you can flavor it up differently for every meal!

Some things to try:

Sprinkling of curry powder

Thyme/Oregano

Salt & freshly ground paper (I use the TJ Rainbow Peppercorn mix)
Hot sauce

Bon appetit!

Veggie Quiche from Leftover Soup

Well, I just made my first quiche ever, and I must admit it was delicious!

This is a great way to use leftover vegetables and rice. I used leftovers from my Hearty Lentil Soup for this recipe (see previous recipe). You could substitute with something similar.

Quiches may seem fancy, but they are as easy as casseroles! Plus, I usually buy my crust as I live in a dorm and also don't have a magical food processor. Cutting in butter is a chore!

=INGREDIENTS=
8" or 9" pie pan
1 pie crust
1 c shredded cheese (I used a Swiss & Gruyere mix bag)
1 1/2 c of solids from Hearty Lentil Soup
(OR: 1 1/2 c cooked lentils, finely chopped celery & carrots, leek sauteed with garlic)
1/2 c cooked brown jasmine rice
4 L eggs
1 c cream (half-n-half)
sprinkle of paprika

=STEPS=
1. THE CRUST: Carefully line your pie tin with the crust. Be gentle, but if your crust rips or breaks, just patch it up. With a butter knife, scrape downwards along the rim to cut off the excess crust. This can be quickly formed into a mass & refrozen, or used for other projects. You don't want to overwork it or it won't be as flaky.
If you want, use a fork to press along the rim and make a scalloped design.
2. THE FILLING: Sprinkle in a layer of cheese (1/2 c), then measure 1 1/2 c of soup solids. Press out excess liquids into a container for future use, then layer on top of the cheese. Add 1/2 c rice and gently combine with the veggies.
3. Beat together the eggs and cream with a pinch of salt and pepper. Pour slowly into the pie, uniformly distributing it over the veggies. Add the rest of the cheese on top.
4. Sprinkle on plenty of paprika for zesty bite! (I used Hungarian.) I was told "especially in the center", but I'm not sure why. The paprika will become much darker in the oven, but don't worry -- it's not burnt-tasting.

BAKE at 350 F for about 30 minutes, or until the center doesn't move when jiggled. The quiche may rise up above the pie tin.

Slice and serve! You may add a fresh simple salad to the plate.

The Shuttle Chef

The Shuttle Chef is a technological miracle akin in convenience to the food processor and hands-free mixer. It makes my cooking life AWESOME.

I thought I might as well do a special on it, since I use it all the time and love it. Of course, there are probably other brands of the same thing, but this is the one I use and it's never done me wrong.

The website:
http://www.amazon.com/Thermos-Shuttle-Liter-Thermal-Cookware/dp/B000MGEEC2
**There's also one twice as big, that fits two pots.

So here's the skinny!

WHO: You, in your kitchen less often
WHAT: The Shuttle Chef, this huge thermos thing you put your Shuttle Chef pot in
WHEN: Anytime.
WHERE: Store it anywhere -- it's not tall and I put it under my bed in my tiny single!
HOW: You bring something to a boil, then simmer 5-10 mins, then put in to keep EXACTLY that temperature for hours!!

Things I make with the Shuttle Chef:
1) Rice porridge - bring to a boil, cover, put immediately in & ready in 3 hours!
2) Mung bean dessert soup w/ winter gourd block sugar - bring to boil, put immediately in & it's ready in 30 minutes!
3) Hearty & Healthy Lentil Soup (Feb 13th, 2011)
4) Boeuf Bourguignon - prepare the stew at night, simmer 10 mins and put in overnight. Wake up, put solids in another pot, boil down the juice to make the sauce, and you're done! Or just eat it as a stew.

It's perfect for making stuff in the morning and coming home to a delicious and STILL WARM meal! Plus, it will never boil over, burn on the bottom, and all your veggies and potatoes will stay intact because the water isn't constantly roiling.

Hearty (& Healthy!) Lentil Soup

Lentils are a legume I was not introduced to until I was almost 18, and they're something I've been trying to familiarize myself with. THE PROS: They cook in less time than many beans, and they go great with so many vegetables and meats!

This recipe is based on the one in Mireille Guiliano's fantastic (& realistic!!) book, "French Women Don't Get Fat" -- it's not a diet book, it's a practical guide to eating & living "French" with simple, delicious recipes and French wisdom sprinkled in.
http://mireilleguiliano.com/

***DON'T ADD SALT until the end, because the lentils will disintegrate!

This is a great soup for vegetarians, as well, if you leave out the sausage.

HEARTY & HEALTHY LENTIL SOUP

=Ingredients=
1/2 lb lentils (if you're not sure about lentils, find a store with a "bulk foods" section and get just 1 lb)
2-3 celery stalks, diced
2 carrots, diced (cut in half, cut halves in half lengthwise, then chop widthwise)
EITHER 1 onion, chopped
OR 1 leek, chopped (trim off roots & top inch of greens, YES, use the greens!)
freshly grated pepper
1/2-1 tsp dried thyme

OPTIONAL: 1 can Strasbourg sausages (or 2 fancy hot dog-type sausages that won't break apart when chopped)

=Instructions=
1. A note on preparation: After cutting up the leeks, place in a large bowl/your sink with water to cover and WASH WELL!!! Swish, swish, put in a colander and rinse, turn, rinse! Leeks are infamous for being sandy, so give them a soak and a rinse!
2. Sautee the onion/leek in 1 Tb oil + 1/2 Tb butter until soft and the smell mellows.
3. Add carrots and celery and sautee another few minutes.
4. Sprinkle on thyme and grate on pepper.
5. Add boiling water to within 1" of the rim. Add lentils and bring to boil, then reduce to a simmer.
6. Simmer covered with a vent for a while, around 2 hours. Taste and adjust seasoning to preference.
7. Slice the sausages and drop in carefully. Allow to heat through and ladle into soup bowls.

GARNISH: Add some chopped parsley right before serving to get maximum fresh flavor and add a cheerful green hint!

This is the most basic recipe, but you could add all sorts of other ingredients, like chopped potato, curry powder, or caraway seeds. Experiment with remixes!

Simpler "Cioppino" (Saffron Fish Soup)

I had my first and AMAZING cioppino while visiting my college friend in Boston. It's an Italian-style seafood soup with a delightful saffron aroma. Usually, a cioppino includes two or more kinds of fish, and more shellfish than most of us can afford, so I stuck with just cod, a wonderful fish for hearty soups.

Here's a simplier version inspired by that delicious dinner. Mmmm, the memories...

This is also the perfect way to get into using saffron in your cooking -- It's one of the spices I keep around for years, coveting and refusing to use for anything less than royalty...but the truth is that you've just got to start using it! Saffron whipped cake filling, saffron scones, paella, do yourself a favor, already!

SIMPLER "CIOPPINO"

=Ingredients=
1 M onion, halved and sliced
2 garlic cloves, sliced or minced
1 M yellow/green/orange bell pepper, chopped
1 M red bell pepper, cut into larger pieces (I like this for variety in presentation)
1 pint cherry/grape tomatoes, halved
1 M carrot, halved and sliced on a diagonal bias
1/4 c white rice
1 c frozen corn
1 filet of cod (~4-6 oz)

SAFFRON! (Trader Joe's has reasonably priced saffron. If you get it in bulk it's cheaper/lb.)
freshly grated pepper (I love Trader Joe's $1.99 rainbow pepper mix!)
dried herbs, like thyme, oregano or savory
optional: 1 c dry white wine
1 organic lemon
salt

=Instructions=
1. Put the kettle on to boil, with as much water as you want in your soup.
2. Heat 1 Tb oil + 1/2 Tb butter in a soup pot. Sautee the onions and garlic until onions are translucent. Grate on some pepper and add 1/2 tsp dried thyme/savory/oregano if you like.
2. Add the carrots and sautee another minute. Add bell peppers, tomatoes and a good pinch of saffron.
3. Pour in boiling water until 1-2" below the rim. Add white wine and rice; bring to a boil, then reduce to simmer. COVER with a vent so it doesn't boil over!
4. Let that simmer and get nice and flavorful for a few hours. I would say at least two.
(At this point, I used my SHUTTLECHEF, which is a huge thermos I put my pot into, and which keeps the pot's contents the same temperature for hours. Highly recommended for people who have to walk away from their cooking for hours.)
5. When the soup is done (this is essentially your vegetable broth), put in the corn and your cod filet and simmer it for a few minutes, until the cod is cooked through. Break it up into large chunks with your spatula.

***A NOTE ON SALT: I did NOT add any salt to this soup until serving, so as to let the natural flavors come through and have salt as a light garnish. As somebody said, "The salt you add last is the salt you taste first!"

SERVE:
Ladle into bowls and squeeze on some fresh lemon juice for that extra tartness and zing! You can cut one wedge per serving. Offer a grater of salt for those who like it.
Serve with the wine you used to cook the soup.