One of my favorite recipes to make is a type of cooked vegetables that I’ve seen called by several names; atakilt alicha, ye’atakilt wot. Here is how you make it.
1/2 cup Olive Oil
1 onion, thin sliced
1 tsp. sea salt
1/2 tsp. ground black pepper
1/2 tsp. ground cumin
1/4 tsp. ground tumeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into cubes
Heat olive oil in a skillet over medium heat. Cook carrots and onion in hot oil about 5 minutes. Stir in salt, pepper, cumin, tumeric and cabbage, cook another 15 -20 minutes, ( I cover it with a lid to keep it the moisture in). Add the potatoes, cover. Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.
Serve with Injera and enjoy!
We thought we’d try something new this year (okay it’s taken us till February to get this all together) of every Friday sharing a favorite recipe or family tradition idea. We hope you leave a comment and share your’s too.
Here in Portland, it’s raining. Surprised? Often times we have soup at our house and this is a favorite.
Tomato Orange Soup recipe
1/2 cup (1 stick) unsalted butter
1/2 medium onion, diced
2 (14-1/2 ounce) cans diced tomato
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried Thyme
1 cup fresh orange juice
1/2 cup heavy cream
In a saucepan melt butter, add onion and sauté until translucent. Add tomato, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered 15 minutes or until slightly thickened. Puree in a food processor or blender and strain.
Return tomato soup to saucepan, add orange juice and heavy cream stirring constantly and bring to a simmer. Adjust seasonings if necessary and serve hot. Garnish by drizzling a small amount of heavy cream in an attractive pattern across the top of the soup and serve the tomato orange soup.
makes 8 servings
They like the soup! Hope you do too!