Showing posts from October, 2009

Soor (grits)with Chicken

Adding chicken and vegetables to soor really turns this normally boring dish into something amazing.

1 lbs chicken drumsticks; skinned (I also cut off the bony end.) 2 cups frozen peas and carrots 1 1/2 c. soor 6 cups chicken broth 3 chicken cubes 1 onion; chopped 2 Tbsp. oil 1/4 c. butter 1/2 c. parmesan cheese 1. Boil the chicken; reserve liquid. 2. Heat the ooil in a large pot; add the onions and simmer until translucent. 3. Add the frozen vegetables and chicken cubes; simmer covered for 5 minutes. 4. Add the chicken broth and bring to a boil. 5. Add the soor gradually and stir with a whisk until lump free. 6. Add the chicken and stir. 7. Bring to a boil and then reduce heat. 8. Cook for 25 to 30 minutes stirring every 2 minutes. 9. Add the butter and parmesan; stir and remove from heat.

Chicken and Green Beans

1/2 lbs. green beans; cut into 1 inch pieces
4 Tbs. oil
1 onion; sliced
1 tsp. ginger; minced
1 tsp. garlic; crushed
1 tsp. paprika
2 tomatoes; chopped
5 chicken drumsticks; skin removed
1 cup water
1 red (bell) pepper; sliced
1 Tbs. cilantro; chopped

1. Boil the green beans for 3 minutes in salted water; drain and set aside.
2. Fry the onion in the oil for 5 minutes or until translucent.
3. Mix together the ginger, garlic, paprika, salt, and tomatoes; add to the onions.
4. Stir fry covered for about 7 minutes.
5. Add the chicken and the water and bring to a boil.
6. Reduce the heat to very low and cook for 1 hour or until most of the liquid is evaporated.
7. Add the green beans, red bell pepper, and coriander; cook for 5 minutes.

Beef with Potatoes and Asparagus

1/2 lbs. beef; cut into large pieces
2 Tbsp. oil
1 onion; chopped
2 sm. tomatoes; chopped
1 lg. potato cut into large pieces or 6 small new potatoes
1 ts. garlic; minced
1 ts. coriander
1 ts. curry powder
6 asparagus spears; cut in half
1 cup of water or reserved liquid from the beef
salt to taste

1. Boil the until beef until tender. This can take up to 2 hours depending on the cut of the beef.
2. Remove beef from the liquid and set aside. (The liquid can be used at a later date if frozen or
3. Heat oil in a large pot, add the onions and cook until translucent.
4. Add the tomatoes and garlic; simmer covered for 15 minutes.
5. Add the beef, potatoes, 1 cup of reserved liquid, coriander, and curry powder; simmer
covered until the potatoes are tender.
6. Add the asparagus and salt; simmer for 2 minutes.

Beef with Potatoes, Carrots, and Peppers

2 Tbsp. olive oil
1 lbs. beef, small cubes (I use the size that I would for oodkah.)
1/2 onion; chopped
1 ts. garlic; minced
1 chicken cube
1/4 ts. cumin
1/4 ts. salt
1/4 ts. pepper
1/2 sm. red bell pepper
1/2 sm. green bell pepper
1/2 sm. yellow bell pepper
1/8 cup carrots; finely chopped
1 potato; chopped
1/4 cup cilantro; chopped

1. Heat the oil in a pot; add the onion and cook until translucent.
2. Add the beef, garlic, chicken cube,cumin, salt, and pepper; simmer covered for 15 minutes.
3. Add the potato and simmer covered for 5 minutes.
4. Add the cilantro and the peppers and cook for 2 minutes.

NOTE: This tastes best with pita bread or batturas.

Green Chili (bisbess)

1/2 green bell pepper
8 green chilies; remove stem
3 cloves garlic
1 Tbsp. lemon juice
1/2 tsp. salt or to taste
1/4 - 1/2 cup of water

1. Combine all the ingredients in a blender.
2. Mix until all the chilies have been minced.
3. Transfer into a clean jar and store in the fridge.

NOTE: You can use as many chilies as you want. 8 chilies makes this REALLY hot. Some people like their hot sauce watery, therefor adjust the water to your liking. DON'T FORGET TO USE CLOVES WHEN YOU HANDLE THE CHILIES.