Ethiopian Beef Stew

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Ingredients 2 medium onions, quartered lengthwise 1/4 cup butter 2 tablespoons Ethiopian Berbere spice 1 can (14 1/2 oz.) crushed tomatoes in purée 1/4 cup dry red wine 2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4-inch chunks Salt

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Chicken Tikka Masala

[vc_row][vc_column][vc_column_text] [distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 30 minutes[/one_fourth][distance1] [/vc_column_text][vc_column_text]Ingredients[/vc_column_text][vc_column_text] 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 3 teaspoons salt, or to taste 1 (8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh

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Seafood Paella

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 5-10 min.[/one_fourth][distance1] [distance1] Seafood Paella is probably the most famous and popular Spanish dish around the world. It originates in Valencia. There are as many versions of paella as there are cooks in Spain which means have fun and be creative. Ingredients ¾ cup yellow or white onion, diced 1 1/2 cups medium grain rice 3 cups chicken broth or bullion 3 Tbls Paella Seasoning 1 lb raw mussels in shell (frozen or fresh) 1 lb small clams (frozen or fresh) 1 lb raw shrimp, medium or large – cleaned & deveined,shell

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Achiote Carnitas

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Ingredients 3 lbs county style pork ribs or pork shoulder 3/4 cup orange juice 1/4 cup olive oil 1 tsp achiote paste 1 tsp ground cumin 1 tsp dried oregano, preferably Mexican 1 tsp kosher salt 1/2 tsp ground ancho chile powder 1/4 tsp aleppo pepper 2 TB vegetable oil 4 garlic cloves, crushed 2 cups low sodium chicken broth

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