It is maybe my favorite thing ever. :D Definitely make the niter kebbeh ("spiced fat") since you need it for half the recipes. It keeps well in the fridge, too, for faster Ethiopian nights!
The worst part of this move was that three of my black canisters got broken. I have had those for ten years. Boo. I have started saving every jar that gets empty and am currently using a salsa jar as my Quinoa container. HA!
I would make lots of hummus, or mixed-bean salad, or chili! also, curries or soups are awesome for throwing in everything you have and spices and stuff.
and with the oats and flour, maybe make oatmeal cookies?
beans&rice a million ways. you can make soups with the lentils and the beans; if you have potatoes you could make gnocchi to use up some of your flour. honestly it sounds like you need to make lots of different soups...which is great for the summer because they're super light. you could also make chickpea cutlets, blackbean burgers, and quinoa...quinoa is so versatile you can do anything with it: throw in black beans and sweet potatoes, or make it sweet and add in apples, nuts and fruits. the same for the oatmeal; make cookies or beakfast cereal. curried lentils over rice. maple glazed carrots. omg ilove food.
I've never made tortillas, do you need special equipment?
I am trying to find some good quinoa ideas. I have a hard time with it (and rice) because it's bland by itself and I am horrible and adding my own spices. I can cook up all the beans and lentils I have and add them to it, but then I go blank.
i cook them similarly to how i cook pancakes; i'm sure a crepe pan would help immensely. mine are always a bit thick; but that's the best kind when you have a hearty bean dip or you're making something that has a lot of liquid involved :)
on the quinoa, my recomendation is to cook it in partially water/partially fruit juice when making it sweet; when making it savory use veggie broth, and make sure to add cooked veggies that are super flavorful like spicy black beans or onions.
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do you have a tomato-ey substance? and what's your spice situatuion like?
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yeah, i'd use chickpeas, lentils and the greens and green beans to make ethiopian stuff.
kittee's website has a nice variety of ethiopian stuff. www.pakupaku.info
and you might be able to find an injera recipe that uses buckwheat (and maybe semolina too)
and i think semolina can be used to make gnocchi. do you have potatoes?
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I also have potatoes. Sweet.
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It is maybe my favorite thing ever. :D Definitely make the niter kebbeh ("spiced fat") since you need it for half the recipes. It keeps well in the fridge, too, for faster Ethiopian nights!
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and with the oats and flour, maybe make oatmeal cookies?
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omg ilove food.
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I am trying to find some good quinoa ideas. I have a hard time with it (and rice) because it's bland by itself and I am horrible and adding my own spices. I can cook up all the beans and lentils I have and add them to it, but then I go blank.
Reply
on the quinoa, my recomendation is to cook it in partially water/partially fruit juice when making it sweet; when making it savory use veggie broth, and make sure to add cooked veggies that are super flavorful like spicy black beans or onions.
Reply
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