- cardamom pods
- ground turmeric
- ghee or canola oil
- coriander seeds
- black mustard seeds
- cinnamon stick
- rinsed red lentils
- lemon
- fine sea salt
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew’s sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you’re in a hurry, omit roasting the chickpeas and simply add them to the stew after they’ve been rinsed and drained. This recipe was inspired by a Whole Planet Foundation micro credit client who runs a chickpea roasting business.
- ground ginger
- cayenne
- ground coriander
- ground cloves
- ground cardamom
- ground black pepper
- ground allspice
- sweet paprika
- vegetable broth
- dried corn husks
- low sodium vegetable broth
- white or yellow corn kernels
- grated low fat sharp cheddar cheese
- active dry yeast
- black pepper
- FILLING:
- vegetable oil
- diced red bell pepper
- white or yellow corn kernels
- smoked paprika
- reduced fat sour cream
- crumbled low fat feta cheese
- sugar
- masa harina
- DOUGH:
12 cupcakes
- packed light brown sugar
- egg
- miniature semisweet chocolate chips
12 cupcakes
- milk
- unsalted butter
- large egg
- large egg whites
- For Frosting:
- unsalted butter
- powdered sugar
- vanilla extract
- Streusel
- brown sugar
- cinnamon
- allspice
- Cake
- flour
- cinnamon
- butter or 1 cup margarine
- pumpkin puree
- pure vanilla extract
- Glaze
- -3 tablespoons orange juice or 2 -3 tablespoons milk
- salt and pepper
- baking powder
- dehydrated masa flour
- lard or additional butter
- cinnamon
- firmly packed brown sugar
I like the addition of a squirt of lemon juice, which brightens the taste. Adding some freshly-chopped mint is another option.
I also used 2 sheets of filo per triangle, since each sheet was about 12-inches (25cm), but if you prefer less dough, you can use one sheet. There are folks make spanakopita in a pie plate, although individual triangles give you more of the crisp-crunch of the filo, and are easier to freeze in individual portions.
- lemon juice
- freshly-grated nutmeg
- finely-chopped flat leaf parsley
- feta cheese
- salt and freshly-ground pepper
- olive oil
- tomato paste
- olive oil
- miso
- salt and pepper to taste
- Italian seasoning
- tomato sauce or puree