We’ve reached the final dish in our beef-based protein series — and we’re ending on a classic.

This time, we’re bringing you Pasta alla Genovese: slow-cooked, deeply rich, and packed with flavor that only time (and beef done right) can deliver.

If you’ve been following along, you already know… we saved something special for last.

And that’s a wrap on our beef-based protein series (2/2) 💥🥩

From bold, spiced intensity to slow-cooked depth, this series brought serious flavor — and Pasta alla Genovese closed it out perfectly.

But you already know how this goes…

We’re not slowing down anytime soon 👀🔥

A new series is on the way — new flavors, new focus, same mission.

Stay ready. It only keeps getting better.

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Welcome to our next protein series — this time we’re diving into beef-based dishes.

First up: bold, rich, and deeply satisfying flavors with Kuanta Firfir — a dish that brings serious depth, texture, and protein to the table.

If you thought the last series delivered… you’re going to love what’s coming next.

Tip

• For extra flavor, top with a boiled egg.

That’s 1/2 in our beef-based protein series — and we came in strong 💥🥩

Kuanta Firfir set the tone with bold flavor, rich texture, and serious protein power.

But don’t get too comfortable…

We’ve got one more dish coming that takes things even further 👀🔥

Trust me — this series is only getting better.

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When it comes to Kik Alicha, the traditional Ethiopian way is "the softer, the better." However, if you prefer your legumes with a bit of a bite, start checking them around the 15-minute mark to catch that perfect firmness.

And that’s a wrap on our High-Protein Veggie Alternatives series (2/2)! We’ve shown just how satisfying, flavorful, and protein-packed plant-based cooking can be. But we’re not stopping here…

Next week, we’re diving into a brand new protein category 👀🔥

Get ready for even more creative, nourishing recipes that keep things exciting in the kitchen.
Stay hungry — the best is yet to come.

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Full credit for this recipe goes to Vegan Richa, who shares this as a family recipe passed down from her mother. I’ve kept the method and ingredients true to the original.

Serve cheela hot with chutney (like coriander/mint chutney), ketchup, pickle or yogurt (curd) on the side.

One down, one to go! Next week brings the second half of our protein-packed veggie series. Stay tuned.

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You can serve immediately with crusty rustic bread.

🐟 That’s a wrap on Fish-Based Proteins! Next week’s protein category is high-protein vegetable alternatives.

If you’re curious about plant-based proteins, looking to eat lighter, or just want to expand your cooking skills, next week is going to be exciting.

Stay hungry.

Stay curious.

See you next week. 👋

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Pla Tub Tim Rad Prik is best served immediately after the sauce is poured over the fish so the outside stays crisp while absorbing the flavors of the chili sauce.

Enjoy making this flavorful Thai favorite and sharing it with friends and family. The crispy fish paired with that sweet-spicy chili sauce is truly unforgettable.

Stay tuned for next week’s recipe, where we’ll explore another seafood classic.

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Serve hot with injera — the soft, tangy flatbread that’s basically Doro Wot’s soulmate. Eat with your hands, share with friends, and bask in your accomplishment. You’ve just conquered one of Ethiopia’s most time-intensive, flavor-packed dishes. Take a bow — you earned it.

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Braising teaches a different kind of control. Instead of building crust, you’re building layers. Aromatics soften first. Liquid carries flavor inward. Time replaces intensity. The transformation here is quieter but just as important. The chicken won’t shout — it will absorb.

If searing is about surface, braising is about penetration.

Now you’ve practiced dry heat and moist heat — the two pillars of cooking chicken.

Next week, we will take the flavor complexity to a whole new level — you won't see that coming.

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This week begins foundational heat — understanding what happens when protein meets a hot pan and you choose not to interfere. Pan-seared chicken thighs are not flashy, but they teach something essential: patience creates crust. The goal today isn’t complexity. It’s contact. Dry surface. Steady heat. No flipping too early. When done correctly, the skin renders, crisps, and releases on its own.

This is the first principle of cooking chicken well: let the heat do its work.

If the skin stuck, the heat was too low — or you moved it too soon.

If the skin burned, the heat was too high.

Mastering chicken begins with listening to the pan.

Tomorrow we change variables. Same protein. Different method. Moist heat. Slower absorption. Less crust, more depth.

Foundations first.

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Turkish Menemen

Ingredients (Serves 2)

• 3 large eggs

• 2 tbsp olive oil

• ½ cup (75 g) finely chopped onion

• 1 small green bell pepper, finely diced

• 1 cup (200 g) ripe tomatoes, grated or finely chopped

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp red pepper flakes (optional)

Method

1. Heat olive oil in a skillet over medium heat.

2. Sauté onion and pepper until softened, about 4–5 minutes.

3. Add tomatoes, salt, pepper, and red pepper flakes. Simmer until slightly thickened, about 5 minutes.

4. Beat eggs lightly and pour directly into the pan.

5. Stir gently and continuously until eggs are just set but still soft and creamy, 2–3 minutes.

6. Remove from heat immediately and serve with warm bread.

Optional Swap / Shortcut
Use canned crushed tomatoes (well-drained) if fresh tomatoes aren’t in season.

Chinese Tomato & Egg Stir Fry

This version contrasts Menemen by separating the eggs and tomatoes before bringing them together at the end. It’s about timing and control.

Ingredients (Serves 2)

• 3 large eggs

• 2 tbsp neutral oil, divided

• 2 cups (300 g) ripe tomatoes, cut into wedges

• 1 tsp sugar

• ½ tsp salt, divided

• ¼ tsp white pepper

• 1 tsp soy sauce

• 2 tbsp sliced scallions

Method

1. Beat eggs with ¼ tsp salt and white pepper.

2. Heat 1 tbsp oil in a wok over medium-high heat. Scramble eggs softly until just set. Remove and set aside.

3. Add remaining 1 tbsp oil. Add tomatoes, remaining ¼ tsp salt, and sugar. Cook 1–2 minutes until juices release.

4. Stir in soy sauce.

5. Return eggs to the wok and fold gently for 30–45 seconds until combined but still soft.

6. Finish with scallions and serve immediately.

Confidence Note
Do not overcook after combining. The eggs should stay tender—residual heat will finish them.

Progress Marker

Egg-Based Proteins complete — 4 recipes across 2 weeks.
Next week begins Chicken-Based Proteins, where heat control shifts from seconds to minutes and structure becomes more precise.

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Omurice

A soft omelette wrapped around ketchup-fried rice—comfort food with structure.

Ingredients (Serves 1)

• 1 cup (180 g) cooked short-grain rice, preferably day-old

• 2 large eggs

• ¼ cup (40 g) onion, finely chopped

• 1 tbsp neutral oil

• 3 tbsp ketchup

• 1 tsp soy sauce

• 1 tbsp unsalted butter

• ¼ tsp salt

• ¼ tsp black pepper

Method

1. Heat oil in a pan over medium heat and sauté the onion until soft and translucent, about 2–3 minutes.

2. Add the rice and break it up gently. Stir in ketchup, soy sauce, salt, and pepper. Cook for 2 minutes until evenly coated and warmed through.

3. Remove the rice from the pan and loosely shape it into an oval on a plate.

4. Beat the eggs lightly with a pinch of salt.

5. Wipe the pan clean, melt the butter over medium-low heat, then add the eggs. Stir gently until just set but still glossy.

6. Slide the omelette over the rice and fold it closed.

Optional Swap / Shortcut
Use leftover plain rice and bottled fried-rice seasoning in place of ketchup and soy sauce.

Kai Jeow (Thai Omelette)

Crispy, puffed, and unapologetically bold—eggs at full volume.

Ingredients (Serves 1)

• 2 large eggs

• 1½ tsp fish sauce

• ¼ tsp white pepper

• ½ cup (120 ml) neutral oil

• Optional: 1 tbsp finely sliced scallions or 2 tbsp minced pork

Method

1. Beat the eggs vigorously with fish sauce and white pepper until very frothy.

2. Heat oil in a small wok or saucepan over high heat until shimmering.

3. Pour the eggs in from about 6–8 inches above the pan.

4. Let the omelette puff and crisp, about 30–40 seconds, then flip once.

5. Cook another 20–30 seconds, remove, and drain briefly on paper towels.

6. Serve immediately with hot rice.

Confidence Note
If the oil isn’t hot enough, the omelette won’t puff—this dish depends more on heat than timing.

Progress Marker

Week 1 complete. You’re halfway through egg-based proteins. Next week moves from comfort into sharper flavors and faster cooking.

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We’re talking olive oil, sizzling onions, fragrant cardamom, and a kick of mitmita coming together in one pan. And just when you think it’s perfect, we throw in some fresh jalapeño to take things up a notch.

Grab your ingredients, heat up your pan, and let’s get cooking!

Ingredients:

• 1 bunch yehabesha gomen (collard greens)

• 1/4 cup olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon mitmita (adjust to taste)

• 1 teaspoon cardamom, ground

• 1 teaspoon salt, or to taste

• 1 jalapeño, finely chopped

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Instructions:

1. Wash the collard greens thoroughly and finely chop the leaves (or with the stem) to achieve a minced texture similar to kitfo. (You can also use a food processor)

2. Heat a cooking pot or pan with a cover over medium heat.

3. Add the olive oil and sauté the onion until soft and translucent.

4. Add the garlic, cardamom, and mitmita, mixing well.

5. Let it cook for about one minute to release the flavors.

6. Add the chopped collard greens to the pan and mix well to coat them with the spiced oil mixture.

7. Cover the pan and let it cook on low heat for a few minutes.

8. Stir occasionally while keeping the pan covered, allowing the greens to soften but still retain some texture.

9. Add the chopped jalapeño and let it cook for another minute to infuse its heat and flavor.

10. Remove from heat and serve with injera, bread or kocho.

Enjoy your delicious Gomen Tibes!

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Ingredients:

• 3 medium beets, peeled and chopped into small cubes

• 2 potatoes, peeled and chopped

• 1 medium onion, finely chopped

• 1 tbsp parsley-garlic paste

• ½ tsp ground ginger

• ½ tsp ground coriander

• 2 tbsp olive oil

• Salt to taste

• ½ tsp black pepper

• 1 cup water

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Instructions:

1. Add the chopped beets to a pot with 1 cup of water.

2. Cover and simmer on medium heat, and stir occasionally.

3. Let them cook for about 10–15 minutes until they start to become tender.

4. In another pan, heat olive oil.

5. Add the chopped onions and sauté until soft and slightly golden.

6. Stir in the parsley-garlic paste, ground ginger, and ground coriander.

7. Let them cook for about a minute to release their flavors.

8. Add the partially cooked beets (along with any remaining liquid) to the pan with onions and spices. Stir well.

9. Add potatoes.

10. Stir and let everything cook together, covered, until soft and well combined (about 15–20 minutes).

11. Add salt and black pepper to taste.

12. Stir well, and once everything is tender, remove from heat.

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💡 Serving Suggestions:

• Eat it with injera or bread.

• Serve alongside shiro wot, lentils, or other Ethiopian dishes.

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Ingredients:

• 1 cup chickpea flour

• 3 tbsp cooking oil

• 1 medium red onion, finely chopped

• 1 tsp ginger, minced

• 1/2 tsp turmeric

• 1 tsp garlic, minced

• 1/2 tsp Nech Azmud (Nigella seeds)

• 1 small jalapeño, finely chopped

• Salt to taste

• 1 cup warm water (adjust as needed)

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Instructions:

1. In a pan over medium heat, add the chopped red onion and stir frequently.

2. Cook for about 2-3 minutes until they soften but before they start browning.

3. Pour in the cooking oil and mix with the softened onions, letting them absorb the oil for a few seconds.

4. Stir in the ginger, garlic, turmeric, and Nech Azmud. Cook for about 30 seconds until fragrant.

5. Sprinkle the chickpea flour into the pan, stirring continuously to prevent clumping.

6. Pour in the warm water little by little, stirring constantly until the mixture forms a soft, scrambled texture.

7. Add salt and chopped jalapeño.

8. Stir until everything is well combined and the mixture reaches your desired consistency.

9. Once fully cooked and slightly set, remove from heat and serve cool.

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   New recipes every other day!

Ingredients:

• 1 head Romaine lettuce (chopped)

• 1 tomato (diced)

• ½ red onion

• 1 small jalapeño or green chili (finely chopped)

• ¼ cup fresh cilantro (chopped)

• 1 small cucumber (diced)

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tbsp white vinegar (or apple cider vinegar)

• ½ tsp salt (or to taste)

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Instructions:

1. In a large bowl, combine the chopped Romaine lettuce, tomato, red onion, green chili, cucumber, and cilantro.

2. In a small bowl, whisk together the olive oil, lemon juice, vinegar, and salt.

3. Pour the dressing over the salad and toss well to coat all the ingredients.

4. Let the salad sit for 5–10 minutes to absorb the flavors.

5. Serve alongside Injera, bread, or even enjoy on its own.

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Ingredients:

For the Gram Balls (Shenbra Asa):

• 1 cup gram flour

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• ½ teaspoon cardamom

• ½ cup water (adjust as needed)

• Olive oil for frying

For the Wot (Stew):

• 2 medium onions, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons berbere spice (preferably, awaze sauce which we made previously)

• ¼ cup olive oil

• 2 tablespoons tomato paste

• 1 teaspoon ground cardamom (korerima)

• ½ teaspoon ground black pepper

• 3 cups water (or as needed)

• Salt to taste

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  Instructions:

Step 1: Make the Shenbra Asa (Gram Ball)

1. In a bowl, mix gram flour, salt, garlic powder, cardamom and black pepper.

2. Slowly add water while stirring until you get a thick dough.

3. Shape the dough into small ball pieces.

4. Heat oil in a pan over medium heat and fry the pieces until golden brown.

5. Drain on paper towels and set aside.

Step 2: Prepare the Stew (Wot)

1. Heat a dry pan over medium-low heat, add onions, and cook until soft.

2. Add the oil and sauté for a few more minutes.

3. Stir in the garlic and cook for a minute.

4. Add the berbere spice (awaze sauce) and mix well, cooking for another 5 -10 minutes while stirring occasionally.

5. Stir in the tomato paste and cook until it darkens.

6. Add cardamom, black pepper, and salt.

7. Pour in water and let it simmer for about 10-15 minutes.

Step 3: Combine and Finish

1. Add the fried gram balls to the simmering stew.

2. Let it cook for another 10 minutes, allowing the flavors to blend.

3. Adjust salt and spice levels to your taste.

Step 4: Serve

• Traditionally served with Injera, Ethiopia’s sourdough flatbread.

• You can also enjoy it with rice or bread.

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This classic Ethiopian dish features soft, spiced cabbage and carrots served with injera, a traditional fermented flatbread (you can always substitute Injera with any kind of bread). Below is a step-by-step guide to prepare it.

Ingredients:

• 6 tablespoons vegetable oil

• 2 medium onion, chopped

• 6 cloves garlic, minced

• 2-inch piece ginger, grated

• 1 head of cabbage, thinly sliced

• 6 carrots, julienned or sliced

• 2 potato, diced (optional)

• 2 teaspoon turmeric powder

• 1 teaspoon cumin

• 1 teaspoon black pepper

• 2 green chilies, sliced (for spice, optional)

• Salt to taste

• ½ cup water

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Instructions:

1. Heat oil in a pan over medium heat.

2. Add onions and cook until soft.

3. Stir in garlic and ginger, cooking for another 30 seconds until fragrant.

4. Stir in turmeric, cumin, and black pepper. Mix well.

5. Add carrots, potatoes (if using), and cabbage.

6. Pour in water.

7. Cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are soft.

8. Add salt to taste and top with green chilies.

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Serving Suggestion:

Place a piece of injera on a plate, add a generous serving of Tikil Gomen in the center, and roll or tear the injera to scoop up the stew.

Enjoy this comforting, healthy, and naturally vegan Ethiopian meal!

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Ingredients:

• 4 cups green beans, trimmed and cut into 2-inch pieces

• 4 large carrots, julienned

• 2 medium onion, juliened

• 2 cloves garlic, minced

• 1 small tomato, finely chopped (optional)

• 2 tbsp olive oil

• 1/2 tsp turmeric

• 1/2 tsp cumin (optional)

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1/4 cup water (as needed)

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Instructions:

1. Heat the oil in a pan over medium heat.

2. Add the onions and sauté until soft and golden.

3. Stir in the minced garlic, turmeric, cumin (if using), salt, and black pepper.

4. Cook for about 30 seconds until fragrant.

5. Add the carrots and cook for 2 minutes, then add the green beans.

6. Stir well to coat with the spices.

7. Add the chopped tomato (if using) and 1/4 cup of water.

8. Cover and let the vegetables cook for 8-10 minutes until tender but still slightly crisp.

9. Stir occasionally and add more water if needed.

10. Taste and adjust salt if needed.

11. Serve warm with injera, rice, or bread.

💡This dish is mildly spiced, light, and pairs well with other Ethiopian stews.

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Ingredients:

• 1 cup mayonnaise

• ¼ cup ketchup

• 2 tbsp sweet pickle relish

• 1 tbsp white vinegar (or lemon juice)

• 1 tsp Worcestershire sauce

• ½ tsp paprika

• ¼ tsp onion powder

• ¼ tsp garlic powder

• Salt and pepper to taste

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Directions:

1. In a bowl, mix together the mayonnaise and ketchup until well combined.

2. Stir in the sweet pickle relish, vinegar (or lemon juice), and Worcestershire sauce.

3. Add the paprika, onion powder, and garlic powder, then mix thoroughly.

4. Season with salt and pepper to taste.

5. Cover and refrigerate for at least one hour before serving to let the flavors meld.

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Servings: About 4 cups

Ingredients:

• 2 tbsp extra virgin olive oil

• 4 cloves garlic, finely sliced

• 1 can (28 oz) San Marzano tomatoes (whole, peeled)

• ½ tsp sea salt (adjust to taste)

• ½ tsp red pepper flakes

• ½ tsp dried oregano

• 1 small handful fresh basil leaves (torn)

• 1 tsp sugar (Optional, if needed)

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Direction:

1. In a large saucepan, heat the olive oil over medium-low heat.

2. Add the garlic and cook until fragrant and lightly golden (about 1 minute). Do not burn it.

3. Pour in the canned San Marzano tomatoes.

4. Use a wooden spoon or your hands to gently crush them into smaller chunks. Stir well.

5. Add salt, red pepper flakes, and oregano.

6. Stir and bring to a gentle simmer over low heat. Let it cook uncovered for 30-40 minutes, stirring occasionally.

7. In the last 5 minutes of cooking, add the torn basil leaves. Taste and adjust salt or add a tiny pinch of sugar if the sauce is too acidic.

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   Optional: If you prefer a smoother marinara, use an immersion blender or regular blender to purée the sauce to your desired consistency.

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8. Use immediately over pasta, pizza, or as a dip.

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   New recipes every other day!

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