What's for dinner ( or lunch )

I ran out of food tonight & the line at the market was too long.
I found something in the trap in the basement. I didn't know what it was, but after pulling the tail off & roasting it, it was pretty good.
I also threw in some black raisins I found near the trap.

I'm going to sleep early....my stomach is upset. Might be something I ate.
 

Aunt Bea said:
The discussion of canned chicken gave me an unpleasant flashback to the whole canned chickens that my mother kept on the emergency shelf. I still shudder at the thought.

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That video can make a fortune as a weight-loss tool. Very effective appetite suppressant.
 
In The Sticks said:
Did you make the Injeras? Your post made me go look for recipes. The Yemser Alicha looks delicious, the Injera looks "challenging."
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Making injeras is no big deal, once you get teff flour, and get the timing right on souring it. Ladling the mix onto a pan takes practice. Spiral it, from the inside out. That works best, for me. Others do the opposite.

That being said, I now have a local injera supplier. Easier to buy a pack, cut in half, roll the slices, slide into baggies, freeze. They'll keep forever. In the fridge, they go bad in under a week's time.
 
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treeguy64 said:
Making injeras is no big deal, once you get teff flour, and get the timing right on souring it. Ladling the mix onto a pan takes practice. Spiral it, from the inside out. That works best, for me. Others do the opposite.

That being said, I now have a local injera supplier. Easier to buy a pack, cut in half, roll the slices, freeze. They'll keep forever. In the fridge, they go bad in under a week's time.
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Thanks. I can see where they would go bad fast, with only one side being cooked.

I've made naan breads using a bunch of different recipes. My favorite method is to cook them on my gas grill...it adds flavor and cuts the sweetness some of the recipes have. But injera looks way different.

This is the downside to rural America...sources are limited. I'll ask around. If that doesn't work, I've always got the web!
 
I have a yen for vegetarian pasta with Asian flavouring. I make my spelt pasta with either sweet chili sauce or teriyaki sauce .. but, I'd like to try my hand at a pasta I had in Niagara-On-The-Lake a couple of years ago. They used firm tofu that was marinated & grilled with possibly tamari sauce. There were edamame beans in it as well. There were also mushrooms in it. I've been trying to unsuccessfully find a similar recipe. If any vegans know of something similar, I'd greatly appreciate them sharing a recipe.
 

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