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Ethiopian Cabbage Dish

Ethiopian Cabbage Dish
Adapted from Allrecipes – stamarex

“My Ethiopian friend brought this dish to a potluck and I’ve been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.”

Makes 5 servings

1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Posted on » by Ashley » Theme:

Bazlama (Turkish Flat Bread)

Bazlama (Turkish Flat Bread)
Allrecipes – sharwna

“Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It’s best served warm.”

Makes 4 flatbreads

1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup Greek-style yogurt
4 cups all-purpose flour

1. Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.

2. Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you’re making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.

3. Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.

4. Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

Note: If you can’t find Greek-style yogurt (suzme), use regular yogurt and reduce the water in the recipe to 1 1/4 cups.

Posted on » by Dana & Nancy » Theme:

Fried Chicken

Fried Chicken

recipe from http://www.foodnetwork.com, courtesy of Alton Brown

Ingredients:
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Directions:
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.