ethiopian injera

I made this recipe for our traditional Ethiopian meal on January 7th. Ethiopian Christmas. Kiya was in love with it and I rather felt good knowing that she liked it so much.

1 3/4 cup Flour
1/2 cup Self-rising flour(I used 1/2 cup brown flour)
1/4 cup Whole wheat Flour(I used 1/4 cup of buckwheat flour)
1 pkt Dry yeast
2 1/2 cup Water, warm
1/2 tsp Baking soda
1/2 tsp Salt


Directions
Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.

When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes. Heat a small, nonstick 9-inch skillet.

When a drop of water bounces on the pan’s surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat. The injera is cooked only on one side and the bottom should not brown.

When the moisture has evaporated and lots of “eyes” appear on the surface, remove the injera. Let each injera cool and then stack them as you go along. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.

Wholesome Banana Bread

1 1/2 cups mashed bananas(about 3 medim ripe bananas)
1/4 cup buttermilk
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 tablespoons margarine
2 tablespoons of prune puree(I use unsweetened apple sauce)
1 1/2 teaspoons vanilla
2/4 cup splenda
1 egg

1. Preheat oven to 350 degrees. Spray one 9x5-inch loaf pan or two 6x3 1/2-inch mini-loaves with non stick cooking spray.

2. Mash the bananas in a small bowl by hand or with electric mixer. Stir in the buttermilk. Set aside. In a medium bowl, sift together flours with baking soda and powder. Set aside.

3. In a large bowl cream the margarine with an electric mixer on medium speed. Add the prune puree or the applesauce and beat well. Beat in the vanilla and the splenda. Beat in the egg. On very low speed, alternate adding the banana mixture and the flour mixture, adding half of the flour and mixing until just incorporated and then half the banana. Repeat once.

4. Turn mixture into prepared pan(s) and smooth the top.

5. Bake for 35-4 minutes for a 9x5-inch pan and 30-35 minutes for 2 mini-loaves or until toothpick inserted into the loaf comes out dry. Cool for 10-15 minutes on a rck and then remove from pan.

Coconut Cream Pie

I made this cream pie for Easter and everybody loved it. Mom said it was the best coconut pie she had ever tasted. So that was a huge complement to me.

1 cup sugar
1/4 cup cornstarch
pinch salt
1 cup unsweetened coconut milk
4 egg yolks
2 cups whole milk(or 1/2 and 1/2)
1tablespoon butter
1 home made graham cracker crust
1 cup coconut

TOPPING
2cups whipped topping
1/4 cup sweetened coconut

1. In a large saucepan, whisk together sugar, cornstarch and salt. Whisk in coconut milk until smooth. Whisk in egg yolks until smooth. Whisk in milk. Cook mixture over medium heat, whisking continuously, until thick and bubbly. Reduce temperature to low and continue to cook, whisking, for 2 minutes more or until mixture is very thick.

2. Remove saucepan from heat and strain filling through a fine-mesh sieve into a bowl. Stir in coconut and add butter until it is melted. Pour into prepared pie crust, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely. Refrigerate pie for 4-6 hours or until filling is firm enough to slice.

3. Add the dream whip to the pie just before serving and add the coconut on top.

Strawberry smoothy

This is very tasty in the morning with a muffin or a piece of toast.


1 banana
1-2 cup strawberries
1/2 cup orange juice
1/2 cup 1% milk
1 cup yogurt(source with splenda)
1 tablespoon honey
1/4 cup equal or splenda

Put all ingredients in a blender and process until smooth. Add ice until a thick creamy consistency appears.