Chunk Mashed Vegetables (4 to 6 servings)
6 garlic cloves, peeled
2 sweet potatoes, peeled and cut into 1-inch cubes
1/2 cup peanut oil
1 pound green beans, ends trimmed and cut into quarters, or frozen green beans
1/2 cup spiced butter or 8 tablespoons (1 stick) unsalted butter
One 3-inch piece ginger, peeled and finely chopped
3 medium carrots, peeled and cut into 1/2-inch dice
1 medium red onion, coarsely chopped
2 jalapeno chilies, seeds and ribs removed, finely chopped
1 1/2 cup water
1 tablespoon Berbere or chili powder
1 tablespoon chopped chives
1 teaspoon salt
2 tablespoons olive oil
Preheat the oven to 350ºF. Toss the garlic and sweet potatoes with the peanut oil in a roasting pan. Roast for 20 minutes, or until the garlic is tender. Remove and reserve the garlic. Continue roasting the sweet potatoes until tender, about 25 minutes.
While the sweet potatoes are roasting, if using fresh green beans, bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice and water. Add the beans to the boiling water and blanch for 2 minutes. Drain the beans and plunge into the ice bath to stop cooking and set the color. Drain and set aside.
When the sweet potatoes are done, transfer them to a large bowl, add the roasted garlic, and mashed with a fork to a chunky consistency.
Melt the butter in a large sauté pan over medium heat. Add the ginger, carrots, onions, and jalapenos and sauté, stirring occasionally, until the onion is translucent, about 10 minutes. Stir in the water and bring to a simmer, then reduce the heat and simmer gently until the carrots are tender, about 10 minutes. (If using frozen green beans, add them with the carrots.)
Stir in the berbere and mashed sweet potatoes, then add the blanched green beans and cook, stirring, until heated through. Stir in the chives and salt and transfer to a serving bowl.
Drizzle with vegetables with the olive oil and serve.
Pomegranate Rice (6 servings)
2 tablespoons spiced butter or unsalted butter
2 cups broken jasmine rice or long-grain white rice
1/2 cup olive oil
2 shallots, chopped
One 2-inch piece ginger, peeled and grated
1 cinnamon stick
3 cups chicken stock
1 bay leaf
1/2 cup pistachios
Seeds from 2 pomegranates
Melt the butter in a medium sauté pan over very low heat. Add 1/2 cup of the rice, stirring to coat. Cook for 30 minutes, stirring occasionally, until the rice is a nut-brown color. Remove from the heat.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the shallots, ginger, cinnamon, and the remaining 1 1/2 cups rice and sauté, stirring frequently, until the rice is golden brown, about 5 minutes. Add the chicken stock and bay leaf and bring to a boil. Reduce the heat, cover, and simmer for 14 minutes. Remove from heat and let sit, covered, for 10 minutes, or until all the liquid is absorbed.
Mix together the rices in a bowl, and fold in the pistachios and pomegranate seeds.
Remove the bay leaf. Serve immediately or at room temperature.
1 cup couscous
2 tablespoons olive oil, divided
1 garlic clove, minced
1 mango, peeled, pitted, and cut into 1-inch cubes (about 1 cup)
1 jalapeno chili, seeds and ribs removed, finely chopped
1 ripe tomato, chopped
Juice of 1 lime
1/4 cup loosely packed small cilantro sprigs, chopped
1/4 cup loosely packed small parsley sprigs, chopped
Prepare the couscous according to the package directions. Set aside
Heat 1 tablespoon of the olive oil in a large sauté pan over high heat. Add the garlic, mango, and jalapeno and sauté until the mango begins to color lightly. Stir in the remaining tablespoon of olive oil, the couscous, tomato, lime juice, cilantro and parsley and toss to heat through. Season with salt.