Tikil-Gomen

Tikil Gomen

As part of our planned Ethiopian dinner excursion, we are hoping to make up Tikil Gomen. It’s a nice dish made from carrots, cabbage, and potatoes. And, like every Ethiopian dish we’ve had, it is traditionally eaten with your fingers and pieces of injera. We found a recipe online, which we’ve modified slightly to suit our tastes. Try it and see if you like it. Continue reading “Tikil-Gomen”

Worth the trouble?

Kale Chips

kale chips

Imagine if you could have potato chips that were actually good for you. You can, sort of. Well, you can have kale chips. They are just as addictive as potato chips, only made from that super-veggie, kale, and they are nearly as tasty (let’s face it, for taste, potatoes are hard to beat). And, they are probably the best way to use kale. Continue reading “Kale Chips”

Worth the trouble?

Slow-Cooked Greens

During the winter months, we get quite a lot of greens: turnip greens, mustard greens, collard greens, you name it, if it’s green we’ll get it. And, for a long time, basically, we just sautéed or steamed them as a side, which used up the greens but didn’t really make them stand out. Sure, they were nutritious, but not necessarily delicious. Okay, yes, but delicious, no. In particular, collard greens seemed to stand out as one that was just (barely) okay. In fact, we kind of dreaded getting a bunch of collards in our weekly share. As it turns out, we just didn’t know how to cook them.

Continue reading “Slow-Cooked Greens”

Worth the trouble?