Hey Grandpa, What's For Supper?

[Aneesa's Muse]

happyhen ...Backyard Buddies ....I will surely dig up my recipe tomorrow, so I can give the right amounts for stuff in it

As for the injeera ..it isn't hard to make and it is that flat, hole'y kind of sour'y bread that is served with authentic Ethiopian cuisine. I love the stuff, but after too much of it ..you get a twang thing going and ...oh, I dunno.. it's hard to explain

In the mean time, chicken still awaits a decision ...house smells like some old Italian lady's place ...and we are stuffed to our gills on Guai Tiew Gai Koor cuz DH took us to Bang San in San Francisco.. one of our favorite Thai places

 

[Backyard Buddies]

Aneesa's Muse :

happyhen ...Backyard Buddies ....I will surely dig up my recipe tomorrow, so I can give the right amounts for stuff in it

As for the injeera ..it isn't hard to make and it is that flat, hole'y kind of sour'y bread that is served with authentic Ethiopian cuisine. I love the stuff, but after too much of it ..you get a twang thing going and ...oh, I dunno.. it's hard to explain

In the mean time, chicken still awaits a decision ...house smells like some old Italian lady's place ...and we are stuffed to our gills on Guai Tiew Gai Koor cuz DH took us to Bang San in San Francisco.. one of our favorite Thai places

Yum! Thai food is great and what a wonderful place to be able to eat it! I had to go and check it out on the Internet. Did you see that they have a coupon online?

Did you figure out what to do with the chicken?

Looking forward to that Ethiopian recipe!​

 

[Aneesa's Muse]

T'ibs We't (beef) can be converted to T'ibs Ingudai (mushroom)

It's spicy, fattening.. and delicious. Less Berbere will tame the heat, if you prefer. Injeera is a must.. to get the full experience.

2# beef, cut into cubes
1.5 red onion, chopped
1# spiced butter (recipe will be added)
1/2 tsp cardamom, ground
1/2 tsp ginger, ground ..or you can do a thin "coin" of fresh and mince it
1/4 tsp black cumin ..I use regular cuz I haven't found black
1/4 tsp cloves ...now is the time to use ground, unless you don't mind whole.. make the adjustment
1/4 tsp chopped garlic
1/4 tsp black pepper
1/2 c. red wine ...or substitute
2 c. water
salt to taste

Cook the onions without any fat until golden. Add the spiced butter. Add the Berbere (or in this case, the individual spices) and the wine/substitute and stir.

Brown the beef in a separate pan. Add the meat to the onions and stir. Add water, spices, and sea salt. Simmer at low heat for about 20 minutes (or until the sauce has the right consistency)

Tip: the sauce will be too liquid when hot, and it'll be more sauce like when it cools down.

Another tip, for the conversion issue ...use a few more mushrooms, Crimini work better than the regular "white" ones (can't think of the name, sorry) ..and portabello work even better.. but chop those big stems up well.

I cook this almost dry ..or very thick.. so adjust the liquids accordingly, or simmer longer.

----------------------------

Spiced Butter

Melt 1# of butter in a pot. Skim the foam as it forms, until the butter is pretty much clear ...or just buy some Ghee/clarified butter at your Ethnic Market.

Mix a small coin of chopped fresh ginger with 1 clove of minced fresh garlic and a couple of slices of chopped onion (consistency in chops/minces is key, if you intend not to drain later). Add to the butter. Add one tsp. of fenugreek, 1/4 tsp. of cumin, 1/2 tsp. basil*, 1/4 tsp. cardamom seeds, 1 tsp of oregano* and a pinch of turmeric.

*adjust, if you use fresh

Stir and simmer for about 15 minutes. Let the spices settle, and then drain.

_________________________

This can be served "family style" with some dal, stewed veggies like cabbage, carrots and zucchini (stewed in the sense that you cook it to just shy of death ..or mush

), or other t'ibs like shrimp, etc., or doro alicha (a spicy chicken dish) ....and all spread out on an injeera covered huge platter ..sit on the floor and use your hands. Please provide steamed towels or finger bowls

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This BLOG SPOT has some useful info on how to's for injeera, but I'm sure there are shorter ways to go about it ..just may not be as authentic

 

[Aneesa's Muse]

Backyard Buddies... my little chicken is still wondering what will come of her, today

I think a little worcestshire, bbq sauce, evoo and salt 'n pepper ..in a ziploc for a few hours ...then off to spin in the rotisserie ...is a good enough deed

Then I can do the asparagus and artichoke.. or some of the fresh brussel sprouts I plucked off the gigantic stalk I picked up Saturday. In 40+ years, I have never had them fresh from a stalk like this ...so it will be a treat for me

Another side could be taters au'gratin or baked mac 'n cheese ...maybe?

...better get started.. DH's new schedule means dinner has to be ready about 1:30

 

[Backyard Buddies]

Thanks, Annesa's Muse, for the recipe. It looks easy enough to prepare - like a beef stew but with fun spices!

I'm not quite clear on where the mushrooms fit in to the recipe. Can you clarify? Are they to replace the beef for a vegetarian version or are they in addition to?

Is Berbere the spiced butter?

Your dinner sounds yummy! I agree with the fresh Brussel sprouts! As a kid, I didn't much like them, largely because my mom had a habit of serving them cold - frozen mushy Brussels that had been heated and cooled down. Yuck. But, one year my dad grew them in the backyard and the difference was amazing! Let us know how the meal turns out!

 

[Aneesa's Muse]

Use mushrooms instead of beef... just chop them coarsely and "dry" cook them in a pan like you would brown beef. Berbere is a blend of various spices together ..and you will probably find it in one of your Specialty Markets. (It's sort of red ..smells fiery ...good stuff ...but beware the heat!)

Your T'ibs should not come out like beef stew at all, but rather like pulled beef, chicken or whatever ...in a mostly meat (or mushroom, in this case) with a little sauce type consisitency.

I wish I had a pic..

Oh.. and "dry" cooking the mushrooms will take the tiniest teeny bit of oil, but don't go crazy

Edit: The more I look at that recipe, the more I recall why I don't follow it so closely. The Berbere is confusing in this one... so you can replace the listed spices with the equivalent of fresh Berbere ..or you can use them individually and it will be remotely close to what Berbere contains. (I think I need to write a cookbook

)

 

[Backyard Buddies]

Aneesa's Muse :

Edit: The more I look at that recipe, the more I recall why I don't follow it so closely. The Berbere is confusing in this one... so you can replace the listed spices with the equivalent of fresh Berbere ..or you can use them individually and it will be remotely close to what Berbere contains. (I think I need to write a cookbook

)

Thanks for the explanation about the mushrooms/beef and the cooking method. I think I've got that part now.

I'm still confused about this . . . Does the Berbere replace the spices in the beef/mushroom part or in the spiced butter part?

Yes, you should write a cookbook. And, while you're at it, I think we need a "Hey Grandpa" Thread Cookbook! We just did one at church. The great thing about that cookbook is that all of the recipes could be added online so it wasn't necessary for one person to collect and format all of them.​

 

[happyhen]

Monica - Have a Happy Thanksgiving and make sure to grab an extra helping of hugs and kisses from those grandkids to hold you over until you see them again (hopefully soon)!

BB - after searching all markets for barberries, DH informs me he hates Persian food (he worked with a woman who's husband was Persian and she would bring in dishes to share).

When he forgets I was thinking about trying your recipe I'll sneak it in on him!

Anessa - Thanks for another great recipe. You should write a cookbook!

Redfeathers - I confess the smell of that cake baking flooded my mind with memories. It was so close to my great- grandmother's cake that it has been added to the "Family Favorites" file. Thanks so much!

 

[Redfeathers]

Happyhen I'm so happy you liked that recipe. I'm tempted to make it again tonight but I know I should probably wait a few days...otherwise by the time the holidays roll around I'll have already gained my "allowed Holiday spread" lol


Tonight is what we call cafeteria food. Elbow mac topped with left over spaghetti sauce and baked in the oven with cheese on top. Garlic toast and milk.

 

[Backyard Buddies]

Quote:
That's funny! Maybe she was a really poor cook!

OK of all of my Persian recipes, I'd say Zareshk Polo would be the second least offensive recipe to anyone who dislikes Persian food. Just don't tell him it's Persian and he may not figure it out! The next one I'll post is for Persian Chicken, which cannot be offensive to anyone who likes chicken and rice. The lentil dishes and the stew dishes would probably not be his favorites. I'll get on that other recipe.

Edited to add: I forgot to say what we had for dinner - leftover pork roast, scalloped potatoes, and steamed zukes from the church garden. Yes, they are still going strong!