Casserole of Vegetables

Casserole of Vegetables

2 cups carrots, cut in strips, cooked & drained
2 cups celery, diced
1 onion, diced
1/4 cup green pepper, diced
1 pint tomato juice
4 cups green beans, drained
1 teaspoon sea salt
dash of pepper
3 tablespoons tapioca
1 tablespoon sucanat or rapadura
2 tablespoons butter

Combine all of the ingredients in slow cooker. Dot the top with butter and cook on a low setting for 8 to 10 hours or on high for 4 to 5 hours.

A Taste of Africa: Spicy Lentil Stew

A Taste of Africa: Yemiser W’et (Spicy Lentil Stew)

Ingredients

1 cup of dried brown lentils
1 cup of onions (finely chopped)
2 cloves of garlic, pressed
1/4 cup of niter kebbeh
1 tablespoon of berbere
1 teaspoon of ground cumin seeds
1 tablespoon of sweet Hungarian paprika
2 cups of tomatoes (finely chopped)
1/4 cup of tomato paste
1 cup of vegetable stock or water
1 cup of green peas (fresh or frozen)
Salt and pepper (to taste)

Instructions

1) Rinse the lentils.

2) Bring three cups of water to a boil and add the lentils.

3) Reduce heat to a simmer for about 30 minutes, making sure to add more water if needed until the lentils become tender. In the end, three cups of cooked lentils are the result.

4) In the meantime, sauté the onions and garlic in the niter kebbeh, until the onions are slightly translucent.

5) Add the berbere, cumin, and paprika. Saute for a couple of minutes more, making sure to stir on occasion in order to prevent burning.

6) Mix in the chopped tomatoes and tomato paste. Simmer for another 5 to 10 minutes.

7) Add one cup of vegetable stock or water. Continue simmering.
When the lentils are cooked, make sure to drain them and mix them into the sauté mixture.

9) Add in the green peas and cook for another five minutes.

10) Add salt and pepper to taste.

Kenyan Bean Stew

Kenyan Bean Stew

Ingredients

1 cup of dried beans
4 cups of boiling water
1 pound of beef stew meat (cut into 1-inch cubes)
2 tablespoons of oil
1 large onion (coarsely chopped)
2 large potatoes  (pared and cubed)
3 ribs of celery (cut into 1-inch slices)
3 medium carrots (pared and sliced)
1 cup of corn (fresh or frozen)
1 teaspoon of curry powder
1 1/2 teaspoons of salt
1 cup of boiling water
1/2 pound of Brussels sprouts (fresh or frozen)

Instructions

1) Add beans to boiling water within a 3-quart saucepan or Dutch oven.

2) Boil the beans for two minutes.

3) Remove the beans from the heat and let stand covered for one hour.

4) Brown the meat in hot oil.

5) Add the onion and cook until brown.

6) Add the meat and onion mixture, as well as all other ingredients (except for the Brussels Sprouts) to the beans.

7) Add one cup of boiling water.
Simmer the stew for one hour.

9) Add the Brussels sprouts. Cook for 15 minutes.

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