Ziiwiskaagamin Recipes

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)

27+ Easy Hawaiian Recipes (+Mai Tai Cocktail) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Time 30m

Number Of Ingredients 6

Ingredients

3/4 oz. orange curacao
1.5 oz. white rum
1/2 oz. orgeat
3/4 oz. fresh lime juice
1/2 oz. dark rum
Mint leaves and lime wedges for garnish

Steps:

Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
Garnish with mint leaves and lime.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

ZIIWISKAAGAMIN

Ziiwiskaagamin image

At his new Minneapolis restaurant, Owamni by The Sioux Chef, Sean Sherman worked with bar manager Kareen Teague to create a drink menu that celebrates native plants. Try this zero-proof cocktail infused with balsam fir.

Provided by Food Network

Categories beverage

Time 1h

Yield 6 mocktails

Number Of Ingredients 0

Ingredients

Steps:

Combine 10 cups water, 1/2 cup dried balsam fir leaves and 2 tablespoons dried sumac berries in a large pot. Bring to a boil, then simmer 30 minutes; let cool. Blend the fir-sumac liquid with 2/3 cup each blackberries and raspberries and 1 1/2 cups aronia berries until smooth; strain through a fine-mesh sieve. For each drink, combine 3/4 cup of the berry mixture and 1 tablespoon agave syrup in a shaker with ice. Shake, then strain into a tall glass with ice. Garnish with a balsam fir sprig.

ZIGNI

Zigni image

A traditional Ethiopian/Eritrean dish. Very hot, so be prepared. If you're used to hot curries, you'll love it! Berbere pepper is a spice mix of mostly paprika and chili with some other spices (recipe included). It is also delicious on barbecues and in hot tomato sauces.

Provided by Andreacute Grisell

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

2 lbs stewing beef, in cubes
1/4 cup vegetable oil
2 large onions, chopped
4 garlic cloves, crushed
2 (14 ounce) cans plum tomatoes with liquid
2 beef bouillon cubes
1 tablespoon tomato paste
1/2 cup dry red wine (optional)
salt
pepper
lemon juice (optional)
fresh coriander (cilantro) (optional)
1 teaspoon ground ginger
1 teaspoon ground fenugreek
1 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 tablespoon salt
7 tablespoons mixed mild and hot paprika (see below)

Steps:

For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality.
While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.
For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.
Deglaze with the wine (if using). Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (½ hour to 2 hours or more, depending on the meat).
Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.

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