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This Ethiopian staple bread comes together quickly to give out a bubbly different taste! CHUTNEY: 2 tablespoons olive oil 4 cups (1/2-inch) cubed peeled carrot (4 medium) 3/4 cup finely chopped shallots (about 3 large) 4 garlic cloves, minced 2 (3 x 1/2inch) julienne-cut strips peeled fresh ginger 2 tablespoons sugar 2 tablespoons honey 1 tablespoon butter 4 cardamom pods, bruised 2 thyme sprigs 2 cups organic vegetable broth (such as Emeril's) 1/2 teaspoon salt INJERA: 9 ounces teff whole-grain flour (about 2 cups) 4.5 ounces all-purpose flour (about 1 cup) 1 1/2 teaspoons baking soda 1 teaspoon salt 2 1/2 cups club soda 3/4 cup plain yogurt Cooking spray
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