BB sauntered right over to the table (holding tight to Mommy's pinky), sat down, and picked up her own spoon. It was tremendously impressive.
We tried the same trick at home but apparently school and home have different rules. My back was turned for no more than 2 minutes (reason in the form of recipes to follow), and that kid had eaten half a bowl of yogurt. With her hands. Grooosssss. We have to cure her of this before serving her my new but messy love: Cuisine de Ethiopia:
I made up these recipes so the don't have authentic Ethiopian names. Also, the measurements are hypothesis, because you try measuring with a 14-month old on your hip (post yogurt) and see how far you get...
Ethiopian Chickpea Puree
1 medium onion
4 cloves garlic
1-inch piece of fresh ginger, peeled
2 tablespoons corn oil
1 can garbanzo beans (chickpeas), 15-ounces, drained
1 teaspoon fenugreek (the secret ingredient!!)
1 teaspoon turmeric
1/2 teaspoon paprika
1 tablespoon Dijon mustard
salt and pepper
1-2 tablespoon lemon juice
In food processor, puree onion, garlic and ginger until finely chopped. Heat corn oil until hot but not smoking. Saute onion, garlic, ginger until fragrant. Add chick-peas. Saute 2 minutes. Add fenugreek, turmeric, paprika. Saute one minute. Add Dijon and s&p. Saute 5 minutes. Turn off heat. Puree in food processor until smooth. Add lemon juice. Puree again. Refrigerate. Serve with Injera. Yield 2 cups.
Thick Red Lentils
2 tablespoons corn oil
1 1/2 cups chopped onion
1/4 cup tomato paste
2 teaspoons paprika
3 tablespoons garlic, finely chopped (1 head)
1 tablespoon minced fresh ginger
4 cups water
1 pound lentils
1 tablespoon lemon juice
1 teaspoon brown sugar
1 1/2 teaspoon salt
1 teaspoon black pepper
Heat oil in heavy saucepan. Saute onion until translucent. Add tomato paste and paprika. Saute 1 minute. Add garlic and ginger. Saute 1 minute. Add water. Bring to a boil. Add lentils. Simmer for 30 minutes until tender. Turn off heat. Add lemon juice, brown sugar, salt and pepper. Yield 8 cups.
Gomen (with spinach, because we didn't get to the grocery store to get collard greens) (and look, an authentic name!!)
3 tablespoons corn oil
1 cup sliced onion
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cups sliced green or orange bell pepper
1 teaspoon turmeric
1 teaspoon fenugreek
1 teaspoon paprika
1/2 teaspoon allspice
2 15-ounce bags frozen chopped spinach, thawed
1 tablespoon lemon juice
1/2 teaspoon salt
Heat oil in heavy saucepan. Saute onion until translucent. Add garlic and ginger. Saute 1 minute. Add peppers. Saute 1 minute. Add turmeric, fenugreek, paprika and allspice. Saute 30 seconds. Add spinach. When simmering, stir vigorously and turn heat to low. Cook 3 minutes. Turn off heat. Add lemon juice and salt. Yield 8 cups.
