My apologies for the quietude around these parts….some life transitions are in process and all I can say is that my tendency to hide is in full bloom..that being said, here are a couple of things I wanted to share with you…henna on hands all around, Henry in his tutu, and a recipe I found in Veg News for something called injera bread that hails from Ethiopia. I stopped eating dairy a few years ago, and removed wheat from my diet this fall, so I am always on the lookout for interesting bread-y things to make. These use teff flower, which is very high protein and apparently are the smallest grain on earth!…they were fun to make…I froze them and just pull one out to use as a little wrap or to dip in something…
1 cup teff flour, 1/8 tsp dry yeast, 1 1/4 cups water, 1/4 tsp. salt, oil for cooking
1) in a medium bowl, add teff flour and yeast. slowly stir in 1 cup water until smooth. cover bowl loosely and set aside at room temperature ( around 70 degrees) for 3 days to allow batter to ferment.
2)by the third day, the batter should form small bubbles ( mine didn’t) on surface and texture should be similar to pancake batter. stir in salt. if batter is too thick, stir in remaining 1/4 cup water ( I did)
3)lightly oil a cast iron skillet or non stick pan. over medium heat, pour about 1/2 cup batter in center of skillet and tilt skillet to spread batter . ( I forgot to do this the first one…not pretty!…this is an important step!) Cook for about 1 minute or until bubbles begin to form on surface. cover skillet w/ a tight fitting lid and continue to cook for 2-3 minutes or until edges brown and begin to curl up and top surface is dry.
4) remove from pan and set aside for 3 -4 minutes before serving, or cool and freeze. repeat for rest of batter. this recipe came with a companion for a spicy chick pea dip….yum!
ok, lovelies…I promise I will try not to be too much of a stranger….wishing you a beautifully energized week….did the groundhog see his shadow in your neck of the woods?…I can see spring on the horizon!