some yummy recipes!

So, for those of you who know me - you know that I love to cook.  Well, I used to love to cook, before children:).  I would do sushi, thai, indian, mexican - you name it, we ate it.  I loved to spend my days off cooking in the kitchen, singing loudly (when eric was not home:).  And then came the kiddos.  And the easy to prepare crockpot, meal sharing, 5 ingredient dinners.  Yep - it is usually boring around here at supper time:).  Every once in awhile I venture out and make indian or mexican, but our latest favorite is Ethiopian (I wonder why:)!.  We have been to Ethiopian restaurants, had our Ethiopian meals catered, and I have dabbled in trying to prepare it myself.  Two weeks ago I ordered a bunch of spices, lentils, etc. from ethiopianspices.com and they came while I was in Virginia.  After a day of bad news about Hannah, hitting my head inside the refrigerator at Sam's (oh what a site I must have made:), and having three kids going through grandparent withdrawal (fun times here:), I decided to do something crazy and make a whole Ethiopian meal.  In the past I have only made injera and kik aletcha - both of which are relatively easy and the kik aletcha is very much like cooking indian dal, but with different spices.  Anyways - I am rambling and I know that many of you just want the recipes!  I was so impressed and I am afraid that if I ever try to make it again, it will never taste as good.  Honest to goodness - it was the best Ethiopian that Eric and I have ever eaten!!!  I made injera, doro wat (the "national" dish of ethiopia - it is like a chicken stew), and shiro (a fragrant "mush" made of ground lentils and spices.).  I used about three recipes for each of the dishes (kind of combined them:) and I will try to remember exactly what I put in them all:)!!  Here we go.....

Injera
3 cups self-rising flour
1/4 cup whole wheat flour
1/2 cup teff flour
1 tablespoon active dry yeast; (one package)
3 1/2 cups warm water

Directions:
In a large bowl, mix:Let set in large bowl, covered, 2-12 hours, until batter rises and becomes stretchy. When ready, stir batter if liquid has settled on bottom. Whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin. Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat. Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.Batter should be no thicker than 1/8-inch. Do not turn over. Injera does not easily stick or burn. It is cooked through when bubbles appear all over the top.Finished injera will be thicker than a crepe, but thinner than a pancake. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.

Shiro
one large onion, finely chopped
3 cloves of garlic, minced
1/2 cup vegetable oil
1-3 teaspoons berbere (I used three and it was way too spicy for me, but eric loved it!)
2-3 cups water
1/2 - 1 1/2 cups shiro
salt to taste
Directions:
In a large saucepan, saute onion and garlic in oil until soft, about 5 minutes.  Turn heat off, place in blender and puree.  Return to pan and add berbere and a little water (so it does not stick).  Stir to combine, cook for 3-5 minutes.  Add 2 cups water.  Begin to add 1/2 cup shiro powder, a little at a time so that it does not clump.  The consistency of our shiro was a little thinner than hummus and oh so yummy!  I ended up adding another cup of water and another 1/2 cup of shiro (because it was too spicy and I needed to tone it down a little).  Enjoy!

Doro Wat
2-3 pounds of chicken pieces (I used thighs and legs)
2    large onions finely chopped
1    cup of vegetable oil 
3    cloves garlic, minced
1    teaspoon fresh ginger, minced
1/4  cup berbere (more if you like it spicier!)
1    teaspoon koremina 
1    teaspoon wot kimen
1    teaspoon salt (more to taste)
1/2 -1    cup of water
Directions
In a large pot, combine onion, garlic and ginger with oil till lightly brown and soft. Remove from heat, puree slightly in blender.  Return to pot, add berbere.  Continue to simmer for about 15-20 minutes at low heat stirring occasionally, adding a touch of water as needed to avoid sticking. Add chicken and simmer until chicken is fully cooked.  Add salt, Koreria, Wot kimem and water (as needed).  Serve hot with injera.


Let me know if you have any questions - I hope that you enjoy!!!