Misir Wot

1/2 c oil
2 medium finely chopped onions
1 tsp chopped garlic
1-3 tsp berebere
1 c red lentils
3 finely chopped carrots
salt to taste

1. Saute onion in oil, on medium heat, for 5 minutes.
2. Add garlic and berebere, cook for 5 minutes. You may need to add a bit of water to prevent burning.
3. Add lentils and carrots. Cook for 5 minutes. You may once again need to add a bit of water to prevent burning.
4. Add 1-1.5 cups of water, making sure lentils are covered. Lower heat, cook for 20 minutes until the lentils are soft and carrots almost melt into the sauce.
5. Add salt to taste, cook for 5 more minutes.

Goes well with injera:
http://yumuniverse.com/authentic-ethiopian-injera-100-teff-flat-bread/

Chana dal - soup that Amelie actually ate.

http://cooking.nytimes.com/recipes/1014366-chana-dal-split-chickpeas-new-delhi-style

Pumpkin and sage mash

http://www.bbc.co.uk/food/recipes/butternutsquashsagea_92665

Cabbage

3 lb red cabbage
3/4 lb onions
1 lb apples
1/2 lb bacon
1 tbsp fennel seeds
150 ml balsamic vinegar

http://www.jamieoliver.com/recipes/vegetables-recipes/must-try-red-cabbage-braised-with-apple-bacon-and-balsamic-vinegar/#shWD7EixsQ3jxSW5.97

Nam tok

Ingredients

• 1 pound skirt steak or boneless pork chops
• fresh lime juice from 3-4 limes
• 1 tbsp. toasted rice powder
• (Optional: 2 tsp.-1 tbsp. Thai roasted chili powder, depending on spice preference)
• 1.5 tbsp. fish sauce
• 1 tsp. Brown sugar
• 1/2 c. water
• 1 c. green onion, sliced to 1/4 in.
• 1 c. fresh cilantro or basil, leaves coarsely chopped, and stems minced
• 2-3 shallots, thinly sliced or 2 tsp garlic, minced
• 1 c. fresh mint leaves, coarsely chopped
• 
  

Instructions

1. Salt and pepper your meat. Grill the meat to your preferred doneness. Or if you are like me and have no grill, get a cast-iron pan steaming hot, and then put in the meat. If using steak, I cook each side for 2-3 minutes for medium-well, and I always set my timer, so I don't forget about flipping it. After it's cooked, let it sit for about 10 minutes. Then thinly slice it. Keep the juices from the meat in the pan, or on the plate.
2. Turn the burner to medium, add the sliced meat back into the pan along with water, lime juice, fish sauce, toasted rice powder and chili powder. Mix and taste until preferred flavor. I like the lime in the lead, with the toasted rice powder, saltiness and chili following.
3. Once the sauce has thickened a bit, turn off the heat and add the shallots. Mix until shallots have softened some. Then add in green onion, cilantro leaves and stems and mint.
4. Serve over rice

http://thai-foodie.com/thaifood/nam-tok-recipe-thai-steak-salad-%e0%b9%80%e0%b8%99%e0%b8%b7%e0%b9%89%e0%b8%ad%e0%b8%99%e0%b9%89%e0%b8%b3%e0%b8%95%e0%b8%81/

Cream of asparagus soup

http://www.saveur.com/article/Recipes/Asparagus-Soup

Sambar

http://www.manjulaskitchen.com/2011/07/19/sambar-spicy-lentil-soup/