2016 EWU Diversity Week 4 Corners Food Cookbook

Dining & Catering Services

Eastern Washington University

DIVERSITY & INCLUSION WEEK - TOGETHER AS ONE

TABLE OF CONTENTS BRAZIL EMPADINHAS FEIJOADA ACARAJE MOQUECA

ETHIOPIA DORO WAT (CHICKEN STEW) INJERA (FLATBREAD) SWEET POTATO & CHICKPEA WOT TIKIL GOMEN (CABBAGE & POTATOES) AZIFA

NATIVE AMERICA THREE SISTER SOUP WILD RICE SALAD WITH CRANBERRIES & MINT CORN PUDDING PEMMICAN

RUSSIA PELMENI (MEAT DUMPLINGS) BLINI (RUSSIAN PANCAKES) SHCHI (CABBAGE SOUP) KASHA WITH MUSHROOM

BRAZIL EMPADINHAS FEIJOADA ACARAJE MOQUECA

EMPADINHAS (Contains: Wheat, Dairy & Eggs)

INGREDIENTS:

DIRECTIONS:

FOR THE FILLING:

To prepare the filling, saute oil, onion, tomato and olives

• 2 tablespoons Olive Oil

for 5 minutes. Add the shredded chicken, mushrooms,

• 1 small onion, diced

salt, pepper, and parsley. Let the mixture cook for

• 1 tomato, diced

another 10 minutes.

• ½ cup green olives, diced • 2 cups chicken breast, cooked and shredded • 1 cup cooked mushrooms, diced

Dissolve the flour in the cream and mix it into the pot, stirring until thickened. Remove from heat and set aside.

• 2 tablespoons diced flat leaf parsley

To prepare the shells, preheat the oven to 400 degrees.

• 1 teaspoon all-purpose flour

Mix dough ingredients until smooth. Press a thin layer of

• 1 cup heavy cream

dough into mini pie pans to form cups.

• Salt and pepper, to taste Put the filling inside just short of the rim and cover with

FOR THE SHELLS:

the remaining dough. Use a pastry brush to apply the

• 8 cups all-purpose flour

egg yolks and bake for 30 minutes.

• 18 ounces margarine • 4 eggs • 2 egg yolks, for brushing tops • salt to taste

Remove and cool for at least 10 minutes before removing from the pans.

FEIJOADA (Contains: Pork)

INGREDIENTS:

DIRECTIONS:

• 1 lb. Dry Black Beans

Soak dry black beans overnight. Drain and rinse the beans.

• 4 oz. Smoked Bacon

Place beans in a large kettle, add 2-3 quarts of cold water. Bring to a boil.

• 8 oz. Link Sweet Italian

Reduce heat to simmering. Cut dried beef into very small pieces.

Sausage

Add to simmering beans. Add bay leaves. Simmer beans for 2 hours.

• 8 oz. Link Linguica Sausage • 8 oz. Smoked Pork Loin

Cut pork loin into large pieces. Slice bacon into large pieces. Cut linguica sausage

• 4 oz. Dried Beef – Jerky

into small pieces. In a dry sauté pan, cook bacon pieces. Do not cook to crisp. Add

• 2 Bay Leaves

linguica sausage pieces. Add whole Italian sausage links.

• 1 Onion – diced

As bacon and linguica sausage finishes cooking, remove from sauté pan and contin-

• 5 Cloves Garlic – chopped

ue to cook Italian sausage. Once the Italian Sausage links are browned removed from

• 1 tsp. Black Pepper

the sauté pan. They do not have to be cooked through. Cut the browned Italian

• 1 tsp. Cayenne Pepper

sausage links into pieces. Reserve the sausage grease in the pan.

• 1 tsp. Ground Cumin • 1 tsp. Ground Coriander

Add the onion and garlic to the sauté pan. Cook on medium heat until translucent

• ¼ cup Italian Parsley

and soft. Continue cooking to deglaze the pan. Add seasonings and cook for 2

– finely chopped

minutes. Add parsley and cook for another 2 minutes. Add onion mixture to the simmering beans. Gently stir.

Add browned meats to the simmering beans. Gently stir. Add enough water to cover the meat. Bring back to a simmer. Cook for another hour until beans are very tender.

Stir occasionally. To thicken the stew, smash some beans against the bottom of the kettle. Sauce should be slightly thick. Taste and adjust the seasonings.

NOTE: This recipe can be difficult to understand.

Please see link for clarification: youtube.com/watch?v=qMY3witzpJs

ACARAJE (Contains: Wheat)

INGREDIENTS:

DIRECTIONS:

• 1 pound black-eyed peas

In a large bowl, cover peas with about 2 quarts of water and let soak overnight or up to

• 1 pound white onions (3

24 hours. While still soaking, rub the beans between the palms of your hands to free

medium onions), roughly chopped • Salt • 1 ½ cups red palm oil • 1 ½ cups vegetable oil • 1 small onion, skin-on, whole

the outer skins, which should float to the surface. Scoop off the skins and discard.

Drain.

Re-fill bowl with water so more skins float to surface (do that as many times as necessary to remove as many skins as possible). Rubbing handfuls of beans vigorously between the hands assists in this process. After several changes of water, drain, and

BLACK-EYED PEA FRITTER SAUCE

individually remove any skins that are left. This process will take a long time, and there

- MOLHO DE ACARAJE

is no way around it.

INGREDIENTS:

In a food processor, process the peas and the onion. If it does not fit all at once in the

• 3/4 cup roughly chopped onion

food processor, do it in batches, transferring it to a large clean mixing bowl. Once all

• 1 teaspoon peeled fresh ginger

peas and onions have been processed, season with salt. Beat the batter for a few

• 1/2 teaspoon crushed red pepper flakes

minutes with a wooden spoon, until it is light and fluffy.

• 2 tablespoons olive oil • Salt

In a large pan, heat red palm oil and vegetable oil. Place the whole onion in the pan.

With a large wooden spoon, form balls of batter and gently drop into the hot oil. Fry

DIRECTIONS:

small batches of batter for about 6 minutes (or 3 to 4 minutes on each side). The cakes

Blend onion, ginger and red pepper.

are done once they turn bright orange and crispy on the outside. Remove from oil, and

Heat the oil in a skillet and saute the

transfer to a plate covered with paper towel, allowing cooling for a couple of minutes.

mixture for about 5 minutes. Season with salt, to taste. Transfer to a bowl

Carefully carve a slit on the cake, across the longest side, and fill with Vatapá, hot

and serve with fritters.

pepper sauce, finely chopped tomatoes or cilantro (or a mixture of everything). Serve immediately.

MOQUECA (Contains: Shellfish)

INGREDIENTS:

DIRECTIONS:

FOR THE FISH:

FOR THE FISH:

• 1 1/2 pounds salt water fish, cut into

Combine the fish, shrimp, lime juice, garlic, ginger and palm oil in a large

large chunks

bowl. Toss everything together to combine and let the fish marinate for

• 8 ounces shrimp, peeled and de-veined

20-30 minutes.

• 1 lime, juiced

After marinating, drain the fish and shrimp of any excess liquid.

• 4 cloves garlic, minced • 1 inch ginger, minced • 1 tablespoon palm oil, melted FOR THE STEW: • 2 tablespoons palm oil

FOR THE STEW: In a large heavy dutch oven, melt the palm oil over medium high heat. Add the garlic, red pepper flakes, onions and bell peppers and sauté for 4-5 minutes until fragrant and the onions are softened. Add the chopped tomatoes and stir to combine. Season with salt and pepper.

• 3 cloves garlic, minced

Reduce the heat to medium and nestle the marinated fish and shrimp in

• 2 teaspoons red pepper flakes

the bottom of the dutch oven. Season the fish with salt and pepper and

• 1 onion, finely sliced

then add the fish stock and coconut milk to the pan. It should just about

• 1 cups bell peppers, finely sliced

cover the fish and shrimp.

• 1 cup chopped tomatoes • 1 cup fish stock (vegetable stock works too)

Bring the stew to a simmer, cover, and cook for about 10 minutes until the shrimp is cooked and the fish easily flakes apart. Taste and season with the

• 1 cup coconut milk

juice of 1 lime, more if you'd like, and add the cilantro, basil and more salt if

• 1 lime

desired. Serve the stew over the jasmine rice.

• 1/4 cup fresh cilantro • 1/4 cup fresh basil • Kosher salt and freshly cracked black pepper

NOTES: If you can't Palm Oil, or don't want to order it, you can easily use vegetable oil and add in a teaspoon or two of paprika to give the dish it's red color.

ETHIOPIA DORO WOT (CHICKEN STEW) YET’EF INJERA (FLATBREAD) SWEET POTATO & CHICKPEA WOT TIKIL GOMEN (CABBAGE & POTATOES) AZIFA

DORO WOT (CHICKEN STEW) (Contains: Dairy & Eggs)

INGREDIENTS:

DIRECTIONS:

• Chicken legs & thighs –2 pounds

After your chicken is well cleaned, mix it together with lemon juice and salt

• 1 Lemon, juice only

and marinate for 35 minutes.

• Salt • Onions, chopped—6 (at least) • Olive Oil – 300 - 500ml • Garlic 5 cloves • ginger 3 Tbs.

In a large pot over medium heat add your finely chopped onions (this dish has a lot of onion so do not be surprised by the amount in the pan). Cover and sweat these onions down for 30 minutes, stirring often to avoid sticking or burning.

• Niter kibbeh 4 tablespoons

Pour olive oil in, cover and cook for another 5 minutes, stirring often. Cook

• paprika pinch

until reduced. Add garlic and ginger. Cover and cook another 20 minutes,

• Berbere 6-7 tablespoons

stirring often.

• Water • Mekelesha to taste

Add berbere. Stir and mix well. Cover and cook on low heat for about 1

• 4 hardboiled eggs - scored

hour, stirring often. Add kibbeh. Mix well. Cover, cook for 30 minutes, stirring often. Add water as needed. Cover and cook 15 minutes, stirring often. Add chicken, cover and cook 30-40 minutes, stirring often. Add water as needed. Salt as needed.

Cover and cook, stirring often, until desired consistency. Add kibbeh as needed. Season with mekelesha. Add whole, hard boiled eggs and continue to cook for 15 minutes.

YET’EF INJERA INGREDIENTS:

DIRECTIONS:

• 1 ½ lbs. t’ef flour

Clean t’ef thoroughly by removing all foreign materials. Grind into a fine

• 6 cups water

powder. Sift into a deep mixing bowl. Adding water gradually and rubbing

• 2 pkt. Yeast

with the fingers to avoid lumps, make the flour into a dough.

In a large pot dissolve yeast in warm water. And add the flour mixture and mix. Leave covered for 2-3 days until the fermentation begins and water rises to the top. Carefully discard the water. Boil 2 cups of water. Take 1 cup of the mixture, put in the boiling water. Place on a warm stove a stir continuously until it becomes thick. Cool and pour back into the original pot. Add more water, cover and let stand until the mixture rises.

Preheat grill to 400°. Take ¾ cup of the mixture and pour onto the grill slowly, start at the edge, going clockwise, in circles and coming to the center. Cover for 2-4 minutes. When ready, the rim on the injera will rise from the pan.

Remove immediately and place on a clean cloth to cool. Injera can be covered and stored refrigerated for 2-3 days.

Yet’ef injera is a soft, spongy sour bread made from rye like grain called t’ef which is grown in Ethiopia. A staple food, it is served with all kinds of dishes on any occasion and eaten with the fingers, and usually served cold.

SWEET POTATO & CHICKPEA WOT (Contains: Dairy from Niter Kibbeh)

INGREDIENTS:

DIRECTIONS:

• Cooked Chickpeas – 400g

In a hot dry pan add the finely chopped red

• Red Onions – 2 medium

onions. Cover and cook for 3 minutes.

(chopped well) • Sweet Potato – 500g (peeled

and cubed) • Olive Oil – ½ cup

Add olive oil and stir. Cook for another 3 minutes.

Add berbere and stir well. Cook for 5-10 minutes, stirring often. Add water as needed.

• Berbere – 2 Tbs. • Niter Kibbeh – 1 Tbs.

Add sweet potatoes. Stir well. Cook for 5

• Salt

minutes.

• Chopped Garlic – 3 cloves • Water

Add chickpeas and garlic. Salt to taste.

Add water as needed. Stir well. Cover and cook for 5 minutes.

Add kibbeh. Stir well. Cover and cook until potatoes are tender.

Salt to taste.

TIKIL GOMEN (CABBAGE & POTATOES)

INGREDIENTS:

DIRECTIONS:

• 3 potatoes

Cut cabbage into long strips. Wash well. Cut potatoes into

• 1 Cabbage

large pieces. Salt and pepper the potato pieces.

• 1 Onion - slivered • 1 Jalapeno Pepper - seeded • 1 tsp. Garlic

Heat oil. Fry potatoes pieces until crisp.

Drain the oil from the potatoes. Set aside.

• 1 tsp. Ginger

In a sauce pan, over medium heat, sweat the onion with a

• 1 tsp. Turmeric

cup of water. Add garlic and ginger. Add olive oil. Sauté

• Salt

well. Add cabbage. Mix well.

• Pepper

Reduce heat and cover. Cook for 10-15 minutes.

Salt to taste. Add turmeric. Add hot water as needed.

Add fried potatoes. Mix gently. Cover. Cook for 5 minutes.

Add whole seeded jalapeno pepper. Cover and cook until potatoes are tender.

AZIFA

GREEN LENTIL SALAD

INGREDIENTS:

DIRECTIONS:

• 1 cup of yellow lentils (soak them over

Cook your pre soaked lentil in a pan with

night, you can used canned but it is just

water until tender.

not the same) • 1 big lemon and its juice

Once done drain and give them a little

• Olive oil

mash (not too much)

• 2 tomatoes finely chopped • 1 green chilli chopped • 1 medium red onion finely chopped • Salt and pepper to taste • Mustard to taste

Add the remaining ingredients and mix well. Adjust seasonings to taste.

Chill before serving.

NATIVE AMERICA THREE SISTER SOUP WILD RICE SALAD WITH CRANBERRIES & MINT NATIVE AMERICAN PUDDING PEMMICAN

THREE SISTER SOUP INGREDIENTS:

DIRECTIONS:

• 6 cups of liquid. (water, homemade

Simmer all the veggies for about an

chicken broth, or vegetable broth)

hour and a half. (The simmering for

• 2 cups of fresh corn off the cob

that amount of time blends the flavor

• 1 cup of fresh green/yellow beans

to an incredible flavor).

• 1 cup of fresh peas • 1 cup of light yellow pinto beans • 1 ½ cups of butternut/buttercup

squash (or pumpkin) • 2 bay leafs • Salt and pepper to taste • Add seasonings to taste

The blend of spices/herbs is your taste.

I like a southwestern blend….chilies, cumin, etc. Or a nice mild flavor blend of parsley, basil, savory, oregano

WILD RICE SALAD (WITH CRANBERRIES AND MINT)

INGREDIENTS:

DIRECTIONS:

• ½ cup olive oil

Whisk together oil, orange juice,

• ¼ cup orange juice

orange zest, maple syrup, and

• 2 Tbs. grated orange zest

mustard in large bowl. Add rice,

• 2 Tbs. pure maple syrup

pumpkin seeds, cranberries, mint,

• 1 Tbs. plus 1 tsp. Dijon mustard

and green onions, and toss to coat.

• 2 10.5-oz. pkgs. fully cooked wild rice

Season with salt and pepper.

• ½ cup pumpkin seeds (4 oz.)

• ½ cup dried cranberries (2 oz.)

• ½ cup fresh mint, finely chopped • 2 green onions, white and green

parts thinly sliced (¼ cup)

NATIVE AMERICAN PUDDING (Contains: Dairy)

INGREDIENTS:

DIRECTIONS:

• 4 cups milk

Heat oven to 300 degrees F. Butter a 2-quart

• 1 cup maple syrup

casserole.

• 1/4 cup butter • 2/3 cup cornmeal • 1/2 teaspoon dried ginger • 1/4 teaspoon ground nutmeg • 1 1/2 cups raisins or dried currants

In a saucepan, combine 3 cups of the milk and all the maple syrup over medium heat.

Heat until just boiling and add butter.

In a separate bowl, combine cornmeal, ginger and nutmeg. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened, about 10 minutes.

Fold in raisins or currants. Spoon mixture into the casserole. Pour remaining milk over pudding; do not stir. Bake pudding 2 1/2 hours or until all of the milk has been absorbed and top is golden brown. Serve warm, topped with ice cream, if desired.

PEMMICAN DIRECTIONS:

whatever. No blender handy? Chop with a knife, then pound the foodstuff to a pulp with a rock.

TRADITIONAL STYLE: Cook chunks of fat over low heat until all moisture is removed and oil is rendered. Strain well, allow to cool until hardened. Reheat and strain again, to make the

This stores a lot longer than the traditional version with fat. But then, during really high caloric demanding situations such as hiking, working, or coping with

fat firmer, and to improve its keeping qualities.

a disaster, you’d be wishing for that little extra fat,

Pulverize dried meat (jerky) to a powder. Add equal

pemmican.

parts of ground dried berries and chopped nuts. Add just enough hot melted fat into the mixture to lightly coat all the ingredients. Immediately stir the mixture, working quickly to allow the melted fat to soak into the

because it supplies a majority of the calories in

Another delicious alternative to animal fat is peanut butter, which provides more sustenance than the fat-free version.

powdered ingredients before cooling. If it cools too quickly, gently warm the mixture in the microwave or over a low flame. While still warm, shape the pemmican into balls, bars or small patties.

RECIPE BASED ON THE TWO STYLES JOINED TOGETHER: • 1 gallon Minced Jerky • ½ gallon Chopped sunflower seeds

Lacking traditional containers such as animal intestines or skin parfleche bags to store them in, wrap the pemmican pieces in wax paper. Store in glass jars or plastic bags.

• ½ Gallon Raisin/craisin Puree • 1 cup Beef fat DIRECTIONS:

FAT-FREE PEMMICAN: In a blender, whiz together equal parts of pulver-

Mix together and shape to desired size

ized-to-a-powder jerky, ground dried berries, and chopped nuts of your choice. Add enough raisins so that the smashed up raisins hold everything together nicely. Then you can form marble-sized balls or

Yields: approximately 150- 1oz portions.

RUSSIA BLINI (RUSSIAN CREPES) KASHA WITH MURSHROOMS SHCHI (CABBAGE SOUP) PELMENI

BLINI (Contains: Gluten & Dairy)

INGREDIENTS:

DIRECTIONS:

• Flour- 2 cups

In a mixing bowl mix eggs, flour, 1 cup of buttermilk, baking soda, sugar

• Buttermilk-3 1/2 cups

and salt with a whisk. When the mixture is smooth and has no lumps add

• Water-1/2 cup

remaining buttermilk and water. The consistency should be the same as

• Eggs-2 large

of heavy cream. Let stand for 20 minutes. You should see small bubbles

• Baking soda-1/2 tsp.

on the surface of your batter. Preheat your non-stick frying pan on

• Sugar-1 tbsp.

medium heat and grease it with an odorless oil. With a ladle or a measur-

• Salt- 1 tsp.

ing cup pour 1/2 cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until batter

CHICKEN AND MUSHROOM FILLING FOR BLINI

looks dry, then flip with a spatula and cook for 2-3 more minutes. Remove

INGREDIENTS:

to a platter. Repeat with the next crepe and continue cooking until the

• Cooked Chicken- 450 gr/ 1 lbs

batter is used. Stack the blini on top of each other.

• Mushrooms-300 gr • Onion-2 medium

CHICKEN & MUSHROOM FILLING DIRECTIONS:

• Flat Leaf Parsley- 10 springs

Melt the butter in the skillet, add the onions and saute over medium heat

• Garlic- 1 clove

for 5 minutes, add chopped mushrooms, garlic and parsley and saute

• Salt and Pepper to taste

until mushrooms are cooked for another 8 minutes. Add cooked chicken,

• Chicken stock-1/2 cup

chicken stock and season with salt and pepper and cook for 10 minutes.

• Butter- 1 tbsp.

Your filling should be juicy but not too runny.

Once your filling is done, the blini are ready to be rolled. Use 1/2 cup of the chicken and mushroom mixture per crepe and roll in the same manner you would a burrito. Brown them on both sides in a skillet with a little bit of butter or warm them up in the oven at 350 F/180C for 10 minutes. You can have them made and stored in the refrigerator well in advance and warm them up right before serving.

KASHA WITH MUSHROOMS (Contains: Dairy)

INGREDIENTS:

DIRECTIONS:

• 200ml buckwheat

Wash buckwheat, put it a thick-bottomed or iron-castle pan,

• 400ml water

fry on a low heat without any oil for 2-3 minutes. Add water

• 1 tsp butter

and good pinch of salt. Bring it to boil on a medium heat, then

• 1 Tbsp. sunflower or other

reduce the heat to low, add a teaspoon butter and simmer for

vegetable oil

17-20 minutes or until all water will be absorbed. Don’t stir

• 1 large onion, chopped

buckwheat during the cooking. When it’s ready, take the pan

• 200g mixed mushrooms (or

off the heat, cover with lid and few kitchen towels, let it rest

400g frozen), chopped • 25-30g butter • Salt, pepper to taste • Fresh chopped parsley, optional

for 5-10 minutes.

Meanwhile, heat the oil in a frying pan, add onion and fry for few minutes. Stir in mushrooms, season to taste and fry on a medium-high heat until mushrooms are ready.

Stir the mushroom mixture and butter into buckwheat.

Sprinkle with parsley, if desired. Serve warm as a main dish or side dish to chicken, stewed meat or sausages. Enjoy!

SHCHI (Contains: Gluten & Dairy)

INGREDIENTS:

DIRECTIONS:

• For the Stock

Remove the brisket from the pot and set it aside to cool. Strain

• Beef bones -- 3 pounds

the stock through a fine sieve and discard the bones and vegeta-

• Beef brisket -- 2 pounds

bles. When the brisket is cool enough to handle, cut it into

• Onions, chopped -- 2

bite-sized chunks. Set the brisket and stock aside.

• Carrot, chopped -- 1 • Celery -- 2 stalks • Parsley -- 2 or 3 sprigs • Salt -- 1 tablespoon • Peppercorns -- 8 to 10

Clean the pot and return it to the stovetop. Heat the oil over medium-high flame. Add the onions and saute for 3 or 4 minutes, or until they are wilted. Add the shredded cabbage and saute for another 4 or 5 minutes until it is also cooked down and wilted.

• Bay leaf -- 2 or 3

Add the reserved brisket and stock back to the pot and bring to a

• Water -- 4 quarts

boil. Reduce heat to medium-low, cover and simmer for about 20 minutes. Add the potatoes, tomatoes, salt and pepper and

FOR THE SOUP:

simmer for another 20 minutes.

• Butter or oil -- 3 tablespoons • Onions, thinly sliced -- 2

Adjust seasoning to taste and serve in bowls, accompanied by

• Cabbage, quartered, cored and

slices of hearty rye bread. Garnish with a large dollop of sour

shredded -- 1 large head

cream and some chopped fresh dill.

• Potatoes, peeled and diced -- 1 pound • Tomatoes, peeled, seeded and chopped -- 2 cups • Salt and pepper -- to taste

PELMENI (Contains: Gluten, Dairy & Pork)

INGREDIENTS:

DIRECTIONS:

DOUGH:

Puree onion and garlic. Add to ground meats. Add salt

• 4 c flour

and pepper. Mix ingredient together using your hands.

• 1 1/3 cup warm water • 2 eggs - whipped • 1 tsp salt (amount may vary to taste) FILLING: • 1/2 lb. ground beef • 1/2 lb. ground pork • 1 onion • 5 cloves garlic

Combine eggs and water. Whip until smooth. Season with salt. Add flour ½ cup at a time. Mix. Continue adding flour ½ cup at a time until a soft dough forms.

On a floured board, knead the dough for a few minutes. Wrap the dough in plastic wrap and let rest for about 30 minutes. Divide dough in half. Roll dough out until very thin.

• 2 tsp salt

Cut dough into 2” circles. Place 1 tsp. of meat mixture

• 2 tsp pepper

onto dough. Flour your hands. Fold dough in half and

DRESSING: • 3 tbs. white wine vinegar • ½ cup sour cream

pinch together the seams. Bring the corners of the crescent together and pinch. Gently pinch the seams again and fold upward.

• 2 tbs. chopped dill

Bring a large pot of salted water to a boil. Add pelmeni

• Salt & pepper

to boiling water in batches. Boil for 8-10 minutes.

Remove from water. Toss warm pelmeni together with dressing. Serve immediately.