🛸 Icky Space 🛸

Berbere

Ingredients

• 1 Tbsp vegetable oil
• 2 large red onions
• 2 Tbsp fresh ginger OR 1 1/2 - 2 tsp ground ginger
• 6 cloves garlic
• 1/3 cup tomato paste
• 3 Tbsp Berbere seasoning blend*
• 8 cups water
• 2 vegetable bouillon cubes, crumbled
• 1 lb (450 g) dried red lentils, rinsed
• 1 can (425 mL) chickpeas, rinsed and drained
• 1 1/2 tsp salt
• cilantro (optional)

Seasoning Blend

• 12 tsp paprika
• 1 tsp onion powder
• 1 tsp red chili peppers
• 1/2 tsp coriander
• 1/2 tsp fenugreek
• 1/2 tsp black pepper
• 1/2 tsp cardamom
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1/8 tsp cloves

Instructions

1. Chop onions into medium pieces
2. Heat oil in large pot over medium heat and cook onions, stirring frequently, until lightly golden, about 15 minutes.
3. Mince garlic and ginger (if using fresh)
4. Stir in ginger and garlic and cook, stirring, 5 minutes.
5. Stir in tomato paste and Berbere seasoning blend and cook, stirring, until slightly darkened, about 1 minute.
6. Stir in water and stock cubes and bring to a boil over medium-high heat.
7. Add lentils and return to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, about 50 minutes.
8. Stir in chickpeas and salt.
9. Serve. if desired, garnish with chopped fresh cilantro.

Brownies

Ingredients

• 1 cup butter
• 2 Tbsp vegetable oil
• 1 1/4 cup white sugar
• 1 cup packed light brown sugar
• 4 large eggs at room temperature
• 1 Tbsp pure vanilla extract
• 3/4 tsp salt
• 1 cup all purpose flour
• 1/3 cup unsweetened cocoa powder
• 7oz / 200g roughly chopped chocolate or large chocolate chips (optional)

Instructions

1. Preheat oven to 350°F
2. Lightly grease an 8x12-inch baking pan with cooking oil spray. Line with parchment paper and set aside
3. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine.
4. Add the eggs and vanilla; beat until lighter in colour (about a minute)
5. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do not over beat)
6. (optional) Fold in 3/4 of the chocolate pieces
7. Pour batter into prepared pan, smoothing the top out evenly. Top with remaining chocolate pieces, if using
8. Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm.
9. After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.

Notes

Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.

Cabbage Noodle Salad

Ingredients

• 1 small head of cabbage
• 1/2 cup slivered almonds
• 1 Tbsp sesame seeds
• 1 package of instant ramen
• 1/2 cup neutral oil
• 3 Tbsp white vinegar
• 3 Tbsp soy sauce
• 1 Tbsp sugar
• 1 packet chicken stock from instant ramen

Instructions

1. Spread almonds and sesame seeds on a sheet pan, and toast in a 350°F oven until lightly golden, about 5 minutes. Watch carefully! Remove from oven and set aside, they will keep cooking on the tray.
2. Cut cabbage in half and cut slices ~1cm wide. Separate layers and put in a large bowl.
3. Combine oil, vinegar, soy sauce, chicken stock, sugar in a cup and whisk well. Add salt and pepper to taste.
4. Add toasted almonds and seasame seeds to the bowl and drizzle with dressing. Toss well. Allow to sit for at least 10 minutes, up to overnight.
5. For crispy noodles, add them just before serving. If you like them softer, you can add them with the dressing and allow to sit for as long as you want.
6. Serve.