After my last post, many of my readers voiced that they had never had or heard of Injera bread. This was so exciting to me (I love introducing folks to new things and Ethiopian food is one of my favs.) If you like Indian food, Arabic food or are the least bit adventurous, you will find Ethiopian food to be sensual, aromatic, and richly flavored. But, for those of you who have never had the pleasure, I had to ask myself, “What good is Injera (“the Ethiopian bread-and-plate-in-one”) if you have nothing to put on top of it?
Here in Portlandia, a city resplendent with good food, we have our choice of tasty Ethiopian restaurants. In fact, we have so many that I choose a different one, depending on the item on the menu I’m most craving and who does that item best. If I want the yummiest Fuul (or I’m in a hurry and want a quick but awesome buffet), I go to Enjoni Cafe – plus they have this very cool coffee ceremony that is totally worth it. If I want the best Kitfo in town and a great family feeling, I head to Dalos (here’s my reviewfrom my days a food critic). If want lamb and spot-on lentils, I hit Sengatera Ethiopian Restaurant and if I am dying for a great chicken Sambusa I go to Horn of Africa. (And that’s only half of what Portland has to offer in Ethiopian fare.)
But sometimes, you just want to hang out at home (or your budget requires that you hang out at home) and for those times, I decided to embark on a bit of Ethiopian home cooking in my home. Today’s post will be injera but in the days that follow, I will supply you with the rest of these knock-out, homemade recipes for Kitfo, Fuul and Raafu (as pictured above.) (more…)
Forget what Beck says — peaches and cream is NOT such a “dangerous dream.”
In fact, when it comes to summer fruits, eating healthfully never tasted so good. Summer fruits like peaches, plums, cherries, watermelon and pineapple taste great fresh but they’re even better baked or grilled and topped as simply as possible.
What could be better than peaches and cream? (more…)
Sometimes the weekend comes (especially Sunday mornings!) and you just want a little something special. Something sweet and baked and satisfying — something that makes you feel like a kid again. Blueberry muffins can do that for me — well, GOOD blueberry muffins can. (more…)
Psssst. . .come here. You want in on a secret? You want the recipe for the BEST tasting gluten-free pizza crust that will EVER pass your lips? Ok — well, listen — this crust is NOT really a secret. In fact, it’s been posted on countless sites BUT not with this method — I do one thing different from everybody else but this one thing, makes ALL the difference. So if you’ve tried a crust like this before and had it FAIL because it ended up soggy or you had to eat it with a fork, stay tuned for the recipe and the one simple change that makes all the difference. (more…)
There is nothing quite like the dark. In the dark you can hide all manner of sins and indiscretions. The dark is where our deepest yearnings live, those much too black to bring out into the light of day. Those things so unspeakably pleasurable that we never dare let the words loose from our lips — even in a whisper. The secret life of the dark, can be exhilarating, damning, or take us down a path that’s inescapable.
This is true of cocoa too. (more…)
SURPRISE!! Well, at least to me — my hubby and son planned a surprise Mother’s Day getaway. It’s been a long time since we had a vacation and even eight long, wet Portland months since our last weekend getaway. So, they decided momma needed a camping trip (one of our favorite things to do) and on a wonderfully sunny weekend like this, I couldn’t have agreed more. But it also came at the end of a VERY busy writing and speaking schedule and I still needed to post a blog here on The Groovy Foody — especially because I needed to introduce you to a new partner on the blog. (more…)
As our journey into the world of cocoa continues, you have to know what’s coming next. I mean, how could I explore cocoa — with a fully stocked spice company, like Savory Spice Shop backing me up and NOT make Mole? I’d have to be stupid or crazy and though, I may sometimes be the latter, I am NOT the former. And as a former Central Valley Cali-girl with parents who grew up in Los Alamitos, CA, I’ve had enough immersion into all things auténtico to be in the know. So, of course I whipped up some of the yummiest Mole just for you. (more…)
When I was 7 years old, my mother stayed up late one night, in our house on Kent Street in Riverside, California and baked the most-perfect coconut cake I have ever seen or tasted in my life. Granted — it was my very first coconut cake experience and the only one baked by my mother in the entirety of my childhood. But I still remember it fondly to this day. (more…)
Roasted meats, mashed potatoes and even roasted root veggies rejoice — rich Cacao-Onion Gravy will make you sing! OK, maybe that’s over-selling it — but just by a bit.
As part of the six unique recipes I came up with for my exploration into the World of Cocoa (courtesy of Savory Spice Shop) here on GF, I’ve trotted out savory Cocoa-Dusted Bleu Cheese Truffles, brightly flavored Strawberry-Arugula Salad with Cocoa Vinaigrette and Spiced Cocoa-Crusted Pork Loins Chops so far. (Hope you’ve enjoyed them — I know we did!)
Today, I’d like to introduce you to cocoa or rather ground raw cacao powder in this rich gravy. Cacao powder is essentially cocoa powder but in its purest, most unadulterated powder form. This powder is made by cold-pressing raw cacao beans with the temperature never exceeding 120° F (this is what qualifies it as raw.) Regular cocoa powders are often exposed to temperature as high as 300°. The minimal processing of cacao powder allows for maximum flavor, vitamins, minerals and antioxidants. (more…)