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Spinach Ricotta Teff Pancakes
Spinach Ricotta Teff Pancakes
I kid you not, this might be the best thing I’ve eaten so far in the month of May 2020. Teff is an ancient grain used for centuries in East Africa as the main ingredient in injera. The base of this pancake batter is similar, with th addition of ricotta and spinach. The batter also doesn’t need to ferment like injera. It really only takes 5 minutes to put together.Ladle 1/3-1/2 cup of batter per pancake on a hot oiled griddle. Once the bottom sets, give them a flip. They only take a couple minutes a side. These are ready to go as is, eaten as a side or a main course. These are typically served with a chili sauce or chili jam. I happen to be lucky enough to have some of my good friend and Stoned Soup contributor, Krishna Wilson’s homemade Carolina Reaper pepper jelly. All of his peppers are locally grown in his yard, just a couple of miles from me. I scooped a small dollop of the ricotta on each pancake with a tsp of his reaper jelly.This recipe yields 4 medium sized pancakes. Quite honestly, there’s no reason to eat anything else with these. They are that good. 1 batch per person per serving is what I say.
Ingredients
- 1/2 cup milk
- 1 large egg beaten
- 1 tbsp butter melted
- 1/4 cup whole milk ricotta
- 1/2 cup teff flour
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup baby spinach leaves
- 2 tbsp vegetable oil for frying
Toppings
- whole milk ricotta
- pepper jelly
Instructions
- Mix together the milk, egg, butter, and ricotta.
- Mix in the teff, nutmeg, and salt. Then mix in the spinach.
- Heat up cooking oil in a griddle over medium high heat. Ladle a 1/3 to a 1/2 cup of the batter for each pancake.
- Cook for 2 1/2 minutes a side.
Brazilian Style Pork Ribs (Costela de Porco Assada)
Brazilian Style Pork Ribs (Costela de Porco Assada)
I’m a huge fan of ribs if you couldn’t tell from all the recipes on Stoned Soup. But I’m not a huge fan of super saucy ribs. Regular bbq ribs don’t cut it for me. I’m really about accentuating the flavor of the meat instead of drowning them in sauce. This Brazilian style rib recipe is that recipe. The marinade has a strong garlic and onion base with some cider vinegar that helps tenderize the ribs. I recommend marinating the ribs overnight, but 8 hours will do. I like to first bake the ribs in the oven, just for 2 hours at 300 degrees. I heavily wrap them in tin foil. This allows them to steam. Then I like to brown the ribs on the grill. They only need 6-10 minutes a side. Traditionally, Brazilians would just brush the ribs with oil and nothing else. I brushed them with a little honey and cayenne to give them some sweet and spice. The honey helps create a nice caramelized crust without making the ribs sticky.
Equipment
- Blender or food processor
Ingredients
- 4 lbs pork spareribs
Marinade
- 6 garlic cloves
- 1 medium white onion
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tbsp salt
Glaze
- 1/2 cup honey
- 1/2 tsp cayenne pepper
Instructions
- Purée the marinade ingredients in a blender or food processor.
- Marinate the ribs in gallon sized stir age bags for at least 8 hours, preferably overnight. I like to cut the ribs in half or 3 bone pieces to fit in the bags easier.
- Prehest the oven to 300 degrees. Line the bottom of a baking sheet with foil. Arrange the ribs on the pan, pouring any remaining marinade over them.
- Cover the top of the pan tightly with more foil.
- Bake the ribs for 2 hours.
- Get your grill hot. Place the ribs meat side down. Brown the ribs for 6-10 minutes a side.
- Mix together the honey and cayenne pepper. Brush the ribs with honey. Place on the grill cover and cook for 5 minutes. Brush on 1 more layer and pull off to the side of the grill, letting rest covered for a couple more minutes.
Moo Ping (BBQ Pork Skewers)
Moo Ping (BBQ Pork Skewers)
These bbq pork skewers are just about fool proof to make. They are a great appetizer to make large quantities of at your summer grill outs. Purée all of the marinade ingredients together. Marinate the pork for 4 hours; overnight is even better. Put 2 pieces of meat on a skewer. Either broil or grill the skewers. They will only take 2 minutes a side. And that’s it. Serve with a side of sticky rice.
Equipment
- Blender or food processor
- bamboo skewers
Ingredients
- 2 lbs pork sirloin or shoulder 1/4” thick slices
- 6 garlic cloves
- 2 tbsp cilantro stems chopped
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 3 tbsp palm sugar chopped
- 1 tbsp vegetable oil
- 1/4 cup coconut milk
- 3 tbsp water
- 1/2 tsp black pepper
- 3 tbsp cornstarch
Instructions
- Purée all of the ingredients except the cornstarch in a blender or food processor.
- Marinate the pork for at least 4 hours, preferably overnight.
- Place 2 pieces of pork on a skewer. Place the skewers on a rack on a baking sheet lined in foil. Sprinkle each side with the cornstarch.
- Turn on the oven’s broiler. Make sure the rack is closest to the broiler. Broil for 2 minutes a side.
