This may not be to everyone’s liking, but I thought we needed to shake things up a bit. A friend used to take me to an Ethiopian restaurant occasionally and I enjoyed it. When it came time to create one of the International Menus I do weekly, Ethiopian came to mind. I tried to look for a recipe that would translate well to a family dinner situation (i.e. the kids’ first words wouldn’t be “I don’t like this”). This is what I came up with. The original recipe was 5-alarm, I toned it down quite a bit. But if spicy foods don’t scare you, start with the original amount of spices and then add more in the same proportions (if you add ¼ tsp extra of cardamom, you’ll want to double all the other spices as well – start small and work your way up).

Next up, I’m hoping you can help me. I’m looking for a recipe – for a tomato, pine nut sauce – I guess it is probably a pesto, but I always think of those as basil-based and this one was tomato-based. Served with toasted ravioli. I’m sure it had basil in it, but not as much as in a basil pesto. I could spend time experimenting in the kitchen, but honestly I’m not in the mood; I’d rather try one that you have already made and deemed delicious. So thanks in advance for any ideas.

On the board tonight:

1. Sik Sik Wat
2. Egg Noodles
3. Green Beans w/yellow pepper butter
4. Melon slices

Sik Sik Wat (Spicy beef stew)

• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 tsp crushed garlic
• 2 tsp minced ginger
• ¼ tsp ground cardamom
• ½ tsp ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 2 tsp paprika*
• 2 tsp to 1 tbsp cayenne pepper
• 2 tablespoons butter
• ¼ cup dry red wine (non-alcoholic ok)
• ¼ cup water
• 8 oz can tomato sauce
• 1 tsp salt
• ½ tsp pepper
• 1 lb round steak, thin cut

Slow-Cooker

Stir together all ingredients, except beef, in Slow-Cooker, add beef and cook on low for 8 to 10 hours (follow manufacturer’s directions), until beef is tender and falls apart.  Serve over egg noodles.

*a word about paprika. There is your basic McCormick’s paprika in a can and then there is really good paprika, usually packaged in small amounts. It has a deep smoky flavor that will make you wonder why you ever used anything else. Try and find that kind of paprika.

Green Beans w/ Yellow Pepper Butter

• 2 tbsp butter
• ½ yellow sweet pepper, seeded & shredded
• 1 tbsp lemon juice
• 4 oz chopped cashews
• 16 oz fresh green beans, trimmed & cut
• ½ yellow pepper, seeded, cut into thin strips
• salt & pepper to taste

saucepan and steamer

Melt butter in saucepan, add shredded pepper and cook for 5 minutes, add lemon juice & cashews, stir for 1 minute, remove & set aside. Add steamer to saucepan, add beans & just enough water to reach bottom of the steamer. Steam beans for 5 minutes, add strips of pepper and cook until beans are tender-crisp, additional 5-7 minutes. Remove steamer and drain water from saucepan. Add all ingredients into saucepan and heat 1 minute, tossing to coat with butter mixture. Serve immediately.

The menu serves 4

Shopping List:

• 10-12 oz wide egg noodles
• 1 or 2 favorite melons
• 1/2 onion, chopped
• 2 tsp minced ginger
• ¼ tsp ground cardamom
• ½ tsp ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 2 tsp paprika*
• 1 tbsp cayenne pepper
• 8 oz can tomato sauce
• 1 lb round steak, thin cut
• 1 yellow sweet pepper
• 4 oz chopped cashews
• 16 oz fresh green beans

Also: olive oil, crushed garlic, butter, red wine, salt, pepper, lemon juice