Friday, August 26, 2011


Okay, first things first. IT HAS BEEN SO LONG SINCE I POSTED! I am so sorry! But, I am back. I went on a hiatus from eating like I should, (rest assured, I never strayed from my gluten free diet) and now I am back, omitting dairy and sugar from my diet, and MOSTLY soy too. I have decided to eat a little bit of soy, but don't worry, I will ALWAYS tell you when a recipe has soy in it. I want to look out for my friends who absolutely can't eat soy! My recipes will continue to have substitutions for omitting eggs, (which I am limiting for myself too now) and soy.

So, there are a few things I want to talk about. As some of you may know, I have fertility issues... It took us 2 years to get pregnant with Z, and here we are 4 years later, and we can't get pregnant again... It has been a long, heartbreaking road to haul, and honestly, I have been angry a long time, as well as very very sad. There is a large amount of grief attached to not being able to have a child when you really want to. And, when you finally come to grips with it, you have to let go and really mourn... Once you do that, it makes the next few steps a lot easier. You have to get to a good place in your mind and in your heart to truly move forward. The truth is, I would love LOVE to get pregnant again. I loved being pregnant. Even when I was pretty miserable, I loved that I was helping to create a life. It was the most incredible thing I have ever done. Honestly. But, I have to admit that that may not be in the cards for me again. So, I got angry, I got real sad, and you know what? One day, I just decided to turn a negative in to a positive.

In the world, there are over 147 MILLION orphans. And you know what? Lately it seems that there are a LOT of people being diagnosed with infertility. What is the one way that these numbers can be alleviated, and BOTH parties are happy? ADOPTION!

In Ethiopia alone, there are over 5 million orphans. Adoption could be the difference between life and death to one of those 5 million children. After a long time meditating and praying, my husband and I have decided to adopt a little boy from Ethiopia. A child who is waiting for a family. I know that many people have strong opinions about inter-racial families, and international adoption, and I want to clear something up. I am in no way shape or form against domestic adoption. EVERY FAMILY needs to find their own path in life. Our path just happens to be taking us to Ethiopia. We really feel that we have a son there waiting for us. As for the strong opinions about inter-racial families, I say this... We are not adopting from Ethiopia because it is trendy, or because we want to appear above racism or to seem as if we are better than others because we care more about third world countries. That is truly sad to think that ANYONE would ever adopt for those reasons. The truth is, we don't care about the race of our children. We realize that hearing people's opinions is going to become a big part of our lives once our son comes home. We are not taking this lightly. We want to make sure that we keep the culture of Ethiopia alive for him, as well as incorporate different aspects of that culture and mesh them in to our own traditions and everyday life. But we are opening our hearts to a nation that is numbered among the world's poorest and most in need. I really don't see anything wrong with that. I don't plan on "white washing" him, or disregarding the country he comes from. In fact, it is quite the opposite. I want to embrace it, and help him celebrate it.

So, that is something very very big going on in my life right now, and we are very excited about it!

Now, in honor of this announcement on my food blog, I am giving you a recipe for the traditional Ethiopian Flat bread, Injera. This was my first experience both in making and eating injera! I wanted to keep it as close to the original recipe as possible. So, without further ado... I give you, INJERA!

Injera is often served with a stew like meat called Wot (sometimes spelled WAT). Injera, as I have read and understand, is used often in place of utensils. It serves as a means to get food from the plate to your mouth. It soaks up the sauces, and compliments the dishes with it's earthy flavor.

Last night I started it. (You have to start 1-3 days before you want to eat it)! Since it is still summer(ish) around these parts, I only needed it to sit out for about 16 hours. It worked very well!

What you need:

1 1/2 Cups Teff flour (naturally gluten free)
2 Cups water
sea salt to taste (I used about 1 1/2 teaspoons)
oil of choice (I used olive oil)

Mix the teff and the water in a bowl and cover for 1-3 days. You can cover it with a lid or a dish towel. I used a lid. Leave it out on the counter to ferment. It will start to look puffed up and bubbly. When it looks bubbly, you know it is ready. I would check it once a day until it looks like you want it to. Mine just had formed a mound on top that almost looked like a crust, and when I got the spoon out to tap it, it collapsed and was all bubbly underneath. This is the same method people making sourdough use. It is safe. Just make sure it doesn't get moldy! That's why you should check it once a day.

Once your injera is bubbly, it is time to cook it!

Use a cast iron skillet if you can, (I tried a few failed attempts with a non-stick pan... didn't work) Turn the heat up to about Medium, or Low-Medium. Let it get hot. Pour some oil in the pan, take a paper towel and rub it around so that it is evenly coated. I got the sides of my skillet too.

Pour in just enough injera in to the pan to be thicker than a crepe, but not as thick as a pancake after you roll it around. (If you have ever made crepes before, that probably makes more sense to you). So, what I did was take a ladle, poured it in the middle of the pan, took another HALF ladle full, and dumped it in there too. Then I grabbed the skillet by the handle and rolled the injera around until the entire bottom of the skillet was covered. Then I let it cook.

You will know it is finished cooking when the dough on the upside looks the same color all around, and when you take a spatula to pull it up, that it comes up easily without any tearing or crumbling. It takes about 2-4 minutes to cook.

DON'T FLIP IT. Just cook one side, and then put it on your plate.

Then you can add whatever dish you want to on top of it, (I made home made garlic shrimps to eat) and enjoy the flavor of a traditional Ethiopian sourdough flat bread! And while you do, send good vibes to my family during our adoption process!


It passed the Z test! 
He gobbled it up!


With Love,