When we get Ethiopian food, there’s often leftover injera bread. I like to freeze the leftover bread to make Firfir. There are lots of variations on this dish but here is the latest way I’ve made it.
- Ethiopian Firfir with Dried Beef (allrecipes.com)
- Ethiopian Huevos Rancheros (unfussyepicure.com)
- Quanta Firfir Recipe (ethiopianfoodguide.com)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Servings: 2
- 2 Eggs
- Approximately 2 cups of Injera (chopped or torn into medium pieces)
- 1/2 an onion (Sweet or red, diced)
- 3 cloves of garlic (minced)
- 1 can of diced tomatoes
- 1 Tablespoon of berbere spice
- Clarified butter
- Cucumber (cut into spears)
- Cook onions in a little oil in a saute pan
- Add garlic and cook a minute more
- Add tomatoes berbere, mix, and simmer for about 10 minutes until it forms a sauce
- Add injera pieces and clarified butter
- In a separate dish cook eggs (I prefer over-easy)
- Serve topped with eggs and sides of beans and cucumber spears
Cream Cheese Slow Cooker Chicken
This is a really easy slow cooker meal that requires very little prep. The initial ingredients can all go directly in the slow cooker. Summary Prep Time: 10 minutes Cook Time: 4-6 hours (slow cooker) Servings: 8-ish Ingredients 2 boneless chicken breasts (can be frozen) 1 can of corn (drained)...
Hoesterey family recipe from Betty Moran (friend of Bekah’s Noonie) Summary Prep Time: 30 minutes Cook Time: 25 minutes Servings: 12 tassies Base Ingredients 1 cup flour 1 3oz pkg cream cheese 1/2 c butter Base Directions Soften butter & cream cheese Blend Add flour Shape into 12 balls Press...