Injera - Ethiopian Flatbread

So, this week I am getting up the courage to try it...the staple food item from Ethiopia.
I say getting up the nerve because once our son comes home, this will probably be a regular food in our household, and I want to make sure I get it right!  I want it to not just be food for him.  I want it to bring the comfort and safety that only our native comfort foods can sometimes bring.  I want it to be a piece of his history and his future.  So....here goes!
I got this recipe from here....from a woman from Guinea in west Africa.

Injera is like a spongy, sourdough crepe, that they use in Ethiopia in place of silverware.  They eat this with just about every meal, and break off pieces of it to scoop up their saucy stews with.  It's actually really tasty!  I thought it would be hard to make, but it was actually really easy!


INJERA RECIPE
Makes: 8 -10 Injera of 24cm

Ingredients:

2 cups Self rising flour

½  cup whole wheat flour

½ cup cornmeal

1 tsp active dry yeast

2 and ½ cup of water

Directions:

Note: The first step is done 2 or 3 days prior to the cooking day.

1-      In a large bowl, mix all the flours with the active dry yeast and 2 cups of water. Mix really well to form a batter. Set it for 2 days for the fermentation to take place. If you like the bread less sour 24h will be just enough.

2-      After fermenting the batter, some liquid will rise on top mix all really well.

3-      In a blender add the fermented batter and with few drops of water and whip well. The batter should be quite thin once you are done. Let it sit for another 20 min.

4-      Heat a non-stick pan or skillet until very hot do not add oil and pour ½ cup of batter in a circular motion in the pan.

5-      Bake it for 30 seconds, then reduce the heat and place the lid, bake for another 45 seconds.  When ready bubbles should appear all over the bread.

6-      Remove and place in clean cloth to let cool down for 2 minutes.

7-      When ready serve with stew (Doro Watt or any watt).

Huevos Rancheros Quiche

All the Guatemalan breakfast flavors I LOVE in an easy to eat (and easy to freeze!) serving!

Ingredients:
4 eggs
1/4 cup milk
2/3 cup salsa
1/2 cup shredded cheddar cheese
1/2 tsp cumin, optional
1 jalapeno, diced, optional
1 cup refried black beans
corn tortillas

Directions:
1.  Whisk eggs and milk together.  Add salsa, cheese, (and cumin and jalapeno, optional).  Mix together.
2.  Take a corn tortilla and spread a spoonful of refried black beans onto center.  Spread around slightly.  Push into muffin tin cup.  Fill with egg mixture.  Repeat until egg mixture is gone.
3.  Bake at 450 until set, about 15 minutes.
4.  Pop in the freezer, in a ziploc bag and grab when needed, putting in the microwave for about 1 1/2 minutes.  Serve with sour cream.

Chocolate Covered Cherry Cream of Wheat

Make cream of wheat on stove as directions say...then add semi-sweet chocolate chips and fresh cherries (diced up)!

Chris' Outlaw Chili

This is wicked good!  Chris' own creation years ago...still a fall favorite!

Ingredients:

drizzle olive oil

1 Tbsp garlic

1 lb Sirloin Tip Steak (any cut will do, really)

1 cup Bourbon Whiskey

water

2 jalapeno peppers, diced

2 habanero peppers, diced

2 green bell peppers, diced

2 red bell peppers, diced

31 oz dark red kidney beans (drained and rinsed)

15 oz great white northern beans (drained and rinsed)

30 oz diced tomatoes (or crushed tomatoes)

15 oz diced tomatoes (or canned whole tomatoes, cut up)

salt to taste

Directions:

1.  Lightly brown the garlic in olive oil.

2.  Cut steak into strips, and add to the sauted garlic.

3.  Once steak is browned, add whiskey.  Cook over high until most of the alcohol is cooked off.

4.  Add water and cook for 30 minutes. 

5.  Add salt, and all the peppers.  Cook for 30 more minutes.
6.  Add remaining ingredients and cook until warm.

Serve with grated cheddar cheese and sour cream (and/or avocado)

Note: Peppers are for flavor AND heat, so pick peppers that you like, even plain green ones.  If you like the flavor of the hotter peppers but you don't want the heat, just remove the seeds and membranes before dicing!