Guest guest Posted September 8, 2008 Report Share Posted September 8, 2008 Hi John: You were talking about the soft Ethiopian bread. It's called " injeera " and comes in white and brown. It's made from teff flour. I imagine the brown is more whole grain and suitable for our diet. Does anyone know for sure? I love Ethiopian food. You lay the injeera on the plate, put mounds of various food combos (like beets/potatoes, various lentils, potato/ carrot/cabbage, chick peas/onions etc.) on top, then rip off pieces of the injeera to scoop the veggies up. I have some berberi spice which is quite hot so I don't use very much at a time. Anna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2008 Report Share Posted September 9, 2008 Hi, I don't read this list much. I've been really busy and haven't had much time. I saw Ethiopian food and it popped out at me. I LOVE Ethiopian food. I used to eat at the local restaurant quite a bit. I've pestered the family that owns it a lot and I've been able to get ingredients, but never amounts from them. From what I've heard, teff is a whole grain that is very suitable for our diet like you said, but every Ethiopian restaurant in the US uses white flour. I was crushed when I found that out because everything else they make is so healthy and works so well with the way I eat. It took me a while to pin point that as a covert. The first few times I asked about the bread, I was told it was just made with teff. Injeera without white flour is very thick. That's the way they eat it in Ethiopia, but it is thought most Americans won't eat it without the white flour. The restaurants that I've been to only offer one type. I'm curious about the dark bread you've had. Is it thicker than the white? I'd love to hear more as I loved their bread. I have recipes for making the bread, but I've never been able to find teff flour that was ground fine enough. It's not exactly a commonly requested food where I live. Depending on where you are in the program, the bread may not be a problem. Now, when I eat it Ethiopian food, I usually order take out and just leave out the bread and rice, then I make brown rice at home and eat it with that. If anyone else eats, Ethiopian food, I'd love to hear recipes. I am working on perfecting two recipes. The first one is a dish for lima beans. My lima beans taste nowhere near as good as the restaurants. The second is for fava beans. I'll post that after I make it a couple more times if anyone is interested. Amy --- On Mon, 9/8/08, Anna Olson <annols wrote: Anna Olson <annols Ethiopian food Monday, September 8, 2008, 4:58 PM Hi John: You were talking about the soft Ethiopian bread. It's called " injeera " and comes in white and brown. It's made from teff flour. I imagine the brown is more whole grain and suitable for our diet. Does anyone know for sure? I love Ethiopian food. You lay the injeera on the plate, put mounds of various food combos (like beets/potatoes, various lentils, potato/ carrot/cabbage, chick peas/onions etc.) on top, then rip off pieces of the injeera to scoop the veggies up. I have some berberi spice which is quite hot so I don't use very much at a time. Anna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2008 Report Share Posted September 9, 2008 Amy- i'd be interested in how the fava beans work out. I bet if i tried the injeera bread as it is made with whole grain flour that it'd work for me. -John , Amy Brohl <burnsam1 wrote: > > Hi, > > I don't read this list much. I've been really busy and haven't had much time. I saw Ethiopian food and it popped out at me. I LOVE Ethiopian food. I used to eat at the local restaurant quite a bit. I've pestered the family that owns it a lot and I've been able to get ingredients, but never amounts from them. From what I've heard, teff is a whole grain that is very suitable for our diet like you said, but every Ethiopian restaurant in the US uses white flour. > > I was crushed when I found that out because everything else they make is so healthy and works so well with the way I eat. It took me a while to pin point that as a covert. The first few times I asked about the bread, I was told it was just made with teff. Injeera without white flour is very thick. That's the way they eat it in Ethiopia, but it is thought most Americans won't eat it without the white flour. The restaurants that I've been to only offer one type. I'm curious about the dark bread you've had. Is it thicker than the white? I'd love to hear more as I loved their bread. I have recipes for making the bread, but I've never been able to find teff flour that was ground fine enough. It's not exactly a commonly requested food where I live. Depending on where you are in the program, the bread may not be a problem. > > Now, when I eat it Ethiopian food, I usually order take out and just leave out the bread and rice, then I make brown rice at home and eat it with that. If anyone else eats, Ethiopian food, I'd love to hear recipes. I am working on perfecting two recipes. The first one is a dish for lima beans. My lima beans taste nowhere near as good as the restaurants. The second is for fava beans. I'll post that after I make it a couple more times if anyone is interested. > > Amy > > > > > > --- On Mon, 9/8/08, Anna Olson <annols wrote: > Anna Olson <annols > Ethiopian food > > Monday, September 8, 2008, 4:58 PM > > > > > Hi John: You were talking about the soft Ethiopian bread. It's called > > " injeera " and comes in white and brown. It's made from teff flour. I > > imagine the brown is more whole grain and suitable for our diet. Does > > anyone know for sure? > > > > I love Ethiopian food. You lay the injeera on the plate, put mounds > > of various food combos (like beets/potatoes, various lentils, potato/ > > carrot/cabbage, chick peas/onions etc.) on top, then rip off pieces > > of the injeera to scoop the veggies up. I have some berberi spice > > which is quite hot so I don't use very much at a time. > > > > Anna > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 Here's the fava bean recipe. I took a friend of mine with some talent to the Ethiopian restaurant to try my favorite fava bean recipe and this is her take on it. 2 cans fava beans 1 large tomato 2 small onions 2 cloves of garlic 3 tbsp of cumin 1 tspn of garlic powder 1 tspn ginger 1 tspn corriander hot red pepper flakes to taste optional: 1 fresh lemon and 1/4 cup fresh parsley When I made it the second time I left out the lemon and parsley. I think it tasted more like the Ethiopian restaurants, but my friend prefers it with lemon and parsley. Basically, rinse beans, chop and add everything. We added water throughout and I'm not sure how much water it took. To get that nice texture that ethiopian food has, you have to smash 1/4 to 1/3 of the beans against the side. This took a couple of hours to make. Fava beans have incredibly hard skin. After it was finished cooking, I added salt and olive oil to taste. I'm guessing if this was made in Ethiopia, it would have been made with ghee. The local restaurant here always uses olive oil in place of ghee and I like the taste of olive oil so I just stuck with that. I haven't tried making it in a slow cooker, but I think that might work better. I'm also thinking that I might try cooking the beans a little then draining and starting with the beans after they have cooked. I was pleased with the taste. Amy --- On Tue, 9/9/08, john wilson <radiantjw wrote: john wilson <radiantjw Re: Ethiopian food Tuesday, September 9, 2008, 10:52 AM Amy- i'd be interested in how the fava beans work out. I bet if i tried the injeera bread as it is made with whole grain flour that it'd work for me. -John , Amy Brohl <burnsam1@.. .> wrote: > > Hi, > > I don't read this list much. I've been really busy and haven't had much time. I saw Ethiopian food and it popped out at me. I LOVE Ethiopian food. I used to eat at the local restaurant quite a bit. I've pestered the family that owns it a lot and I've been able to get ingredients, but never amounts from them. From what I've heard, teff is a whole grain that is very suitable for our diet like you said, but every Ethiopian restaurant in the US uses white flour. > > I was crushed when I found that out because everything else they make is so healthy and works so well with the way I eat. It took me a while to pin point that as a covert. The first few times I asked about the bread, I was told it was just made with teff. Injeera without white flour is very thick. That's the way they eat it in Ethiopia, but it is thought most Americans won't eat it without the white flour. The restaurants that I've been to only offer one type. I'm curious about the dark bread you've had. Is it thicker than the white? I'd love to hear more as I loved their bread. I have recipes for making the bread, but I've never been able to find teff flour that was ground fine enough. It's not exactly a commonly requested food where I live. Depending on where you are in the program, the bread may not be a problem. > > Now, when I eat it Ethiopian food, I usually order take out and just leave out the bread and rice, then I make brown rice at home and eat it with that. If anyone else eats, Ethiopian food, I'd love to hear recipes. I am working on perfecting two recipes. The first one is a dish for lima beans. My lima beans taste nowhere near as good as the restaurants. The second is for fava beans. I'll post that after I make it a couple more times if anyone is interested. > > Amy > > > > > > --- On Mon, 9/8/08, Anna Olson <annols wrote: > Anna Olson <annols > Ethiopian food > > Monday, September 8, 2008, 4:58 PM > > > > > > > > > > > > Hi John: You were talking about the soft Ethiopian bread. It's called > > " injeera " and comes in white and brown. It's made from teff flour. I > > imagine the brown is more whole grain and suitable for our diet. Does > > anyone know for sure? > > > > I love Ethiopian food. You lay the injeera on the plate, put mounds > > of various food combos (like beets/potatoes, various lentils, potato/ > > carrot/cabbage, chick peas/onions etc.) on top, then rip off pieces > > of the injeera to scoop the veggies up. I have some berberi spice > > which is quite hot so I don't use very much at a time. > > > > Anna > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 Oh yum yum! I will be trying this over the weekend... I just love garlic and ginger combos...the combined properties really open up my sinuses (without meds! Yippie!) and it simply tastes darn good! Thanks for sharing - Karyn Amy Brohl <burnsam1 Tuesday, September 16, 2008 12:12:55 AM Re: Re: Ethiopian food Here's the fava bean recipe. I took a friend of mine with some talent to the Ethiopian restaurant to try my favorite fava bean recipe and this is her take on it. 2 cans fava beans 1 large tomato 2 small onions 2 cloves of garlic 3 tbsp of cumin 1 tspn of garlic powder 1 tspn ginger 1 tspn corriander hot red pepper flakes to taste optional: 1 fresh lemon and 1/4 cup fresh parsley When I made it the second time I left out the lemon and parsley. I think it tasted more like the Ethiopian restaurants, but my friend prefers it with lemon and parsley. Basically, rinse beans, chop and add everything. We added water throughout and I'm not sure how much water it took. To get that nice texture that ethiopian food has, you have to smash 1/4 to 1/3 of the beans against the side. This took a couple of hours to make. Fava beans have incredibly hard skin. After it was finished cooking, I added salt and olive oil to taste. I'm guessing if this was made in Ethiopia, it would have been made with ghee. The local restaurant here always uses olive oil in place of ghee and I like the taste of olive oil so I just stuck with that. I haven't tried making it in a slow cooker, but I think that might work better. I'm also thinking that I might try cooking the beans a little then draining and starting with the beans after they have cooked. I was pleased with the taste. Amy --- On Tue, 9/9/08, john wilson <radiantjw > wrote: john wilson <radiantjw > Re: Ethiopian food Tuesday, September 9, 2008, 10:52 AM Amy- i'd be interested in how the fava beans work out. I bet if i tried the injeera bread as it is made with whole grain flour that it'd work for me. -John , Amy Brohl <burnsam1@.. .> wrote: > > Hi, > > I don't read this list much. I've been really busy and haven't had much time. I saw Ethiopian food and it popped out at me. I LOVE Ethiopian food. I used to eat at the local restaurant quite a bit. I've pestered the family that owns it a lot and I've been able to get ingredients, but never amounts from them. From what I've heard, teff is a whole grain that is very suitable for our diet like you said, but every Ethiopian restaurant in the US uses white flour. > > I was crushed when I found that out because everything else they make is so healthy and works so well with the way I eat. It took me a while to pin point that as a covert. The first few times I asked about the bread, I was told it was just made with teff. Injeera without white flour is very thick. That's the way they eat it in Ethiopia, but it is thought most Americans won't eat it without the white flour. The restaurants that I've been to only offer one type. I'm curious about the dark bread you've had. Is it thicker than the white? I'd love to hear more as I loved their bread. I have recipes for making the bread, but I've never been able to find teff flour that was ground fine enough. It's not exactly a commonly requested food where I live. Depending on where you are in the program, the bread may not be a problem. > > Now, when I eat it Ethiopian food, I usually order take out and just leave out the bread and rice, then I make brown rice at home and eat it with that. If anyone else eats, Ethiopian food, I'd love to hear recipes. I am working on perfecting two recipes. The first one is a dish for lima beans. My lima beans taste nowhere near as good as the restaurants. The second is for fava beans. I'll post that after I make it a couple more times if anyone is interested. > > Amy > > > > > > --- On Mon, 9/8/08, Anna Olson <annols wrote: > Anna Olson <annols > Ethiopian food > > Monday, September 8, 2008, 4:58 PM > > > > > > > > > > > > Hi John: You were talking about the soft Ethiopian bread. It's called > > " injeera " and comes in white and brown. It's made from teff flour. I > > imagine the brown is more whole grain and suitable for our diet. Does > > anyone know for sure? > > > > I love Ethiopian food. You lay the injeera on the plate, put mounds > > of various food combos (like beets/potatoes, various lentils, potato/ > > carrot/cabbage, chick peas/onions etc.) on top, then rip off pieces > > of the injeera to scoop the veggies up. I have some berberi spice > > which is quite hot so I don't use very much at a time. > > > > Anna > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 Oh that sounds yummy!!! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Amy Brohl <burnsam1 Tuesday, September 16, 2008 12:12:55 AM Re: Re: Ethiopian food Here's the fava bean recipe. I took a friend of mine with some talent to the Ethiopian restaurant to try my favorite fava bean recipe and this is her take on it. 2 cans fava beans 1 large tomato 2 small onions 2 cloves of garlic 3 tbsp of cumin 1 tspn of garlic powder 1 tspn ginger 1 tspn corriander hot red pepper flakes to taste optional: 1 fresh lemon and 1/4 cup fresh parsley When I made it the second time I left out the lemon and parsley. I think it tasted more like the Ethiopian restaurants, but my friend prefers it with lemon and parsley. Basically, rinse beans, chop and add everything. We added water throughout and I'm not sure how much water it took. To get that nice texture that ethiopian food has, you have to smash 1/4 to 1/3 of the beans against the side. This took a couple of hours to make. Fava beans have incredibly hard skin. After it was finished cooking, I added salt and olive oil to taste. I'm guessing if this was made in Ethiopia, it would have been made with ghee. The local restaurant here always uses olive oil in place of ghee and I like the taste of olive oil so I just stuck with that. I haven't tried making it in a slow cooker, but I think that might work better. I'm also thinking that I might try cooking the beans a little then draining and starting with the beans after they have cooked. I was pleased with the taste. Amy --- On Tue, 9/9/08, john wilson <radiantjw > wrote: john wilson <radiantjw > Re: Ethiopian food Tuesday, September 9, 2008, 10:52 AM Amy- i'd be interested in how the fava beans work out. I bet if i tried the injeera bread as it is made with whole grain flour that it'd work for me. -John , Amy Brohl <burnsam1@.. .> wrote: > > Hi, > > I don't read this list much. I've been really busy and haven't had much time. I saw Ethiopian food and it popped out at me. I LOVE Ethiopian food. I used to eat at the local restaurant quite a bit. I've pestered the family that owns it a lot and I've been able to get ingredients, but never amounts from them. From what I've heard, teff is a whole grain that is very suitable for our diet like you said, but every Ethiopian restaurant in the US uses white flour. > > I was crushed when I found that out because everything else they make is so healthy and works so well with the way I eat. It took me a while to pin point that as a covert. The first few times I asked about the bread, I was told it was just made with teff. Injeera without white flour is very thick. That's the way they eat it in Ethiopia, but it is thought most Americans won't eat it without the white flour. The restaurants that I've been to only offer one type. I'm curious about the dark bread you've had. Is it thicker than the white? I'd love to hear more as I loved their bread. I have recipes for making the bread, but I've never been able to find teff flour that was ground fine enough. It's not exactly a commonly requested food where I live. Depending on where you are in the program, the bread may not be a problem. > > Now, when I eat it Ethiopian food, I usually order take out and just leave out the bread and rice, then I make brown rice at home and eat it with that. If anyone else eats, Ethiopian food, I'd love to hear recipes. I am working on perfecting two recipes. The first one is a dish for lima beans. My lima beans taste nowhere near as good as the restaurants. The second is for fava beans. I'll post that after I make it a couple more times if anyone is interested. > > Amy > > > > > > --- On Mon, 9/8/08, Anna Olson <annols wrote: > Anna Olson <annols > Ethiopian food > > Monday, September 8, 2008, 4:58 PM > > > > > > > > > > > > Hi John: You were talking about the soft Ethiopian bread. It's called > > " injeera " and comes in white and brown. It's made from teff flour. I > > imagine the brown is more whole grain and suitable for our diet. Does > > anyone know for sure? > > > > I love Ethiopian food. You lay the injeera on the plate, put mounds > > of various food combos (like beets/potatoes, various lentils, potato/ > > carrot/cabbage, chick peas/onions etc.) on top, then rip off pieces > > of the injeera to scoop the veggies up. I have some berberi spice > > which is quite hot so I don't use very much at a time. > > > > Anna > > > > Quote Link to comment Share on other sites More sharing options...
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