I could have remembered what all these spices were, if I had posted this picture in a timely manner. But if memory serves me, it includes paprika, tumeric, fenugreek, cloves, cumin, coriander, cayenne . . . and others.
Put it all together, and you get my first attempt at Ethiopian cooking. I made Tibs W’et, red lentils with chow, basmati rice, quick pickled carrots, and yogurt (because this was WAY spicier than anything I normally make). (Ben was thrilled).
Beef fajitas with guacamole, grilled onions and peppers, and various toppings.
Pan fried potatoes with paprika and cayenne, boiled brussel sprouts, and smoked sausage with onions.
Whole wheat banana bread with wheat bran on top.
Meatloaf with spicy hoisin glaze, steamed green beans, roasted sweet potatoes, and beans.
Spring is here! Strawberry shortcakes.
Bean, onion, pepper, and cheese quesadillas with guacamole and blue corn chips.
Roasted pork loin, sweet and sour red cabbage, and pickled radishes.
Leftover grilled pork sandwiches (surprisingly flavorful), more pan fried potatoes (they were so tasty, I had to make them again), and the ubiquitous steamed green.
Chocolate pudding from scratch. I learned pudding really isn’t worth it when made with low-fat milk.