The {Page-Turner-Cookbook} featuring
Eritrea
Cuisine is influenced by:- African -
Eritrea:1 recipes
Roasted brussels sprouts with red pepper
African:3 recipes
Moroccan spiced chicken breasts
Moroccan spiced chickpea soup
Skillet chicken and rice
Local Eritrean food, famous the world over for its delicious spicy dishes of meat and vegetables served on large spongy pancake called injera, the staple made from teff, wheat or sorghum. Injera is eaten with stew made from meat, fish, vegetables, or any combination of these. Meat or fish stews are called zigini.
The main traditional food in Eritrean cuisine is tsebhi (stew), served with taita (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes; mainly lentil and faba beans).
The main traditional food in Eritrean cuisine is tsebhi (stew), served with taita (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes; mainly lentil and faba beans).
Roasted brussels sprouts with red pepper 
can be prepared a few hours before serving. Reheat in the pan.
Serves: 4
4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
2 garlic cloves, minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)
Serves: 4
Preparation time: 25 minutes
Cooking time:35 minutes
1 ½ pounds small brussels sprouts4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
2 garlic cloves, minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)
Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
Heat oven to 400 degrees. Line a sheet pan with foil or parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet. Add brussels sprout halves to fit in a single layer, cut side down, and sear until browned, 3 to 5 minutes. Transfer to baking sheet, cut side down.
Repeat with remaining sprouts. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring for a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper.
Heat through, taste and adjust seasonings. Remove from heat and serve.
Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting.
Toss loose leaves that are set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes until brown and crisp. Serve as garnish.
Heat oven to 400 degrees. Line a sheet pan with foil or parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet. Add brussels sprout halves to fit in a single layer, cut side down, and sear until browned, 3 to 5 minutes. Transfer to baking sheet, cut side down.
Repeat with remaining sprouts. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring for a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper.
Heat through, taste and adjust seasonings. Remove from heat and serve.
Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting.
Toss loose leaves that are set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes until brown and crisp. Serve as garnish.
Moroccan spiced chicken breasts
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
1 tablespoon olive oil 4 boneless, skinless chicken breast
2 tablespoons canola oil
For Moroccan spice mix:
1 teaspoon grated orange zest
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon hot chili powder
1 teaspoon coarsely ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon ground cloves
Moroccan spice mix:
Mix ingredients together thoroughly.
Use as directed in Moroccan spiced chicken.
To prepare Moroccan spiced chicken breasts:
Blend the spice mix and olive oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate 30 minutes. Heat canola oil in a large nonstick skillet over medium-high heat.
Sauté the chicken breasts until cooked through, about 6 minutes per side.
Serve with coucous or rice.
Mix ingredients together thoroughly.
Use as directed in Moroccan spiced chicken.
To prepare Moroccan spiced chicken breasts:
Blend the spice mix and olive oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate 30 minutes. Heat canola oil in a large nonstick skillet over medium-high heat.
Sauté the chicken breasts until cooked through, about 6 minutes per side.
Serve with coucous or rice.
Moroccan spiced chickpea soup
Serves: 6
Preparation time: 10 minutes
Cooking time:1 hour
1/4 cup extra-virgin olive oil, plus more for garnish1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Skillet chicken and rice
A quick and easy dinner on the table in no time
Serves: 4
300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
454 g (1Lb) skinless boneless chicken breasts, cut into cubes; 300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
