Joyeras En Lnea Recipes

QUICK INJERA

Steps:

• 1. Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended. Pour the club soda into a measuring cup and add the vinegar. Pour the liquid into the processor as it is running and mix until the batter is very smooth. Let sit for 10 minutes.
• 2. Heat a 10-inch nonstick skillet over medium heat. Spray the skillet with a thin coating of nonstick spray. Make the injera the way you make a crepe: Remove the skillet from the heat and tilt the edge farther from you down toward the floor. Pour 1/3 cup of the batter in a pool slightly off-center further from you, and then quickly swirl the pan so that the batter covers the entire surface. Place the pan back on the heat, cover with a lid and cook until the edges start pulling from the pan and the top is shiny and slightly dry, 90 seconds to 2 minutes. Peel the injera from the pan and transfer to a plate, top-side up. Serve cool.

MAJADERA (LENTIL, ONION, AND RICE DISH)

Steps:

• Roughly chop the onions. In a deep pot, heat the oil and add the onions, stirring to coat them.
• Let the onions simmer on low to medium heat, stirring occasionally, until they turn a deep brown or almost black, 15-20 minutes. This is the most important step! It gives most of the flavor to the dish. If necessary, add a little oil to keep the onions from burning.
• Add cumin, cinnamon, and lentils; stir and cook for some seconds.
• Add the water. Bring to a boil, then turn stove to low heat. Let the lentils simmer until soft (about 25-30 minutes; time varies depending on type of lentil).
• Add the rice (or bulgur), salt, and pepper.
• Cover the pot. Cook 10 minutes (or according to the rice instructions). Check after 10 minutes to see if the rice is tender / if needs more water. Turn off heat when done, fluff, and let the rice "rest" for another few minutes with the lid on. Add more salt or pepper if needed.