Ye'abesha gomen

I am a big fan of Ethiopian food, and love ways of using entire bunches of greens in one fell swoop.

Aside from red lentils, collard greens are my favorites at an Ethiopian restaurant (I would love to be able to imitate any of the dishes at Ethiopian Diamond or Ras Dashen) and I found this easy recipe for them and made them tonight. Though it is never very pretty, it certainly is tasty and quite as good as any of the above mentioned restaurants!

One more produce box

Too many oranges to eat

Glad for collard greens!

• 1 lb collard greens
• 2 cups water
• 3 Tbsp olive oil
• 1 cup chopped red onion
• 1/2 tsp fresh minced garlic
• 1/4 tsp fresh minced ginger
• Salt, to taste
• 3 medium Anaheim chilies, cut into thin strips

1. Wash the greens thoroughly. Place in a heavy saucepan with 1 cup of the water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until greens are tender.
2. Drain the greens, reserving the liquid, and chop into small pieces.
3. In a heavy skillet, heat the oil and cook the onions until they are browned.
4. Add the greens, the reserved and remaining water, the garlic and ginger and cook uncovered until almost dry.
5. Add the chilies and cook another 5 minutes. Serve hot or at room temperature.

Recipe taken from The Africa Cookbook by Jessica Harris. Found online.

Overnight Roasted Fruit

This recipe was fun.  I felt like I was conducting a science experiment, but what I was really trying to do was find another way to eat some of the fruit that is accumulating on my kitchen counter!

Wrinkled, juicy fruit

Fabulous in the morning

Right when you wake up.

If you have an abundance of:  apples, pears, underripe bananas, papayas, pineapples, peaches, plums, apricots, cherries or grapes, you can throw them all together and roast them.  They're great with oatmeal, cereal, cheese and crackers, and just as a quick snack!

1. In the evening, preheat the oven to 375.  Line a ceramic baking dish with foil and spray it generously with nonstick spray.
2. Cut the fruit into large chunks.  Peel bananas, papayas, and pineapple.  Leave other fruit unpeeled.  Arrange the pieces peel side down or on their sides in the prepared dish, and place the dish in the oven.
3. After 30 minutes, open the oven, pull out the dish, and use a small metal spatula to loosen any pieces that might have stuck.  After the pieces are loosened, just leave them in place.  Return the baking dish to the oven, turn the oven off, and leave the baking dish in there overnight.
4. In the morning, you will have a wonderful result:  beautiful, small pieces of fruit that are tender, chewy, and sweet - about halfway dried, but still moist.

I wasn't extremely fond of the bananas.  The pears and apples were fabulous though!  What I loved though was waking up in the morning and running to the oven to see how they turned out.  A gourmet breakfast without having to take the time in the morning to prepare it!

Recipe taken from Molly Katzen's Sunlight Cafe.  I swear I use other sources.  Hers just turn out to be so good!

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