Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
Injera is an Ethiopian bread recipe. It’s custom to spoon food on top of a plate that’s lined with an injera, then use the bread to scoop up your food. This recipe is free of wheat and uses the traditional injera grain, teff. The recipe takes some advance planning as you need to soak the flour, but then it cooks up quickly and would be delicious with any of Sadia’s sauces or to eat with veggie or meat dishes. Soaking grains also make them easier to digest and more nutritious.
1½ cups teff flour (either ivory or brown)
2 cups water
½ tsp. baking powder
¼ tsp. salt (Kosher salt)
Oil for pan (coconut oil) (olive oil)
1. Stir together teff flour and water in a glass bowl or big glass jar. Cover with muslin or a thin kitchen towel.
2. Let the batter sit for about 24 hours or so in a moderately warm place (about 70-80 °F… can be perfect to put inside the oven with just the oven light on, but on the counter should also be fine).
3. Check the mixture for a risen, cracked, or bubbly surface which will tell you that your batter is ready.
4. Heat a frying pan to medium heat and lightly coat with oil. Stir the salt and baking powder into the batter and pour the batter into the pan until the entire surface is evenly covered, about ¼” thick. Cover with a lid or foil and cook for about 5-7 minutes. Don’t flip the injera. You’ll know it’s done when bubbles appear on the top, the top begins to dry, and the edges begin to slightly brown and come away from the pan.
5. Slide the injera out of the pan with a spatula and place on a plate to cool. Repeat until you run out of batter. You can stack the injera with parchment paper in between. Eat it all right away with sauce, bean dishes, or even for sandwiches or store leftovers in an airtight container in the fridge. Keeps for 2-3 days, but you’ll probably eat it all before that.
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…