God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
God did not sovereignly choose you so that the idea of Him choosing you might merely bounce around in your brain. He chose you for worship. The ultimate purpose of predestination is praise! You have been chosen for this goal: the proclamation of his excellencies and your extravagantly affectionate and inexpressibly joyful delight in them (cf. 1 Peter 1:8; 2:9).
When the early believers converted to Christ, it never occurred to them to fit Him into the margins of their busy lives. They redefined themselves around a new, immovable center. He was not an optional weekend activity, along with the kids’ soccer practices. They put Him and His church and His cause first in their hearts, first in their schedules, first in their budgets, first in their reputations, first in their very lives. They devoted themselves [Ac. 2:42]. [This was] unmistakable evidence that the Holy Spirit was being poured out.
Teff flour; (from African grocery or health food store)
1/2
c
Cornmeal or masa harina; (125 ml)
1
tb
Active dry yeast; (one package) (15 ml)
3 1/2
c
Warm water; (875 ml)
INSTRUCTIONS
15-20 12-inch Injera
In a large bowl, mix:
Let set in large bowl, covered, an hour or longer, until batter rises and
becomes stretchy. It can sit as long as 3-6 hours.
When ready, stir batter if liquid has settled on bottom. Whip in blender, 2
cups of batter at a time, thinning it with 1/2 - 3/4 cup water. Batter will
be quite thin.
Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat. Use
1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch
pan. Pour batter in heated pan and quickly swirl pan to spread batter as
thin as possible.
Batter should be no thicker than 1/8-inch. Do not turn over. Injera does
not easily stick or burn. It is cooked through when bubbles appear all over
the top.
Finished injera will be thicker than a crepe, but thinner than a pancake.
Lay each injera on a clean towel for a minute or two, then stack in covered
dish to keep warm.
To serve, overlap a few injera on a platter and place stews on top ( most
kinds of spicy bean or veggie stews/curries would be great with this. For
Ethiopian food, the spicier the better).
Or lay one injera on each dinner plate, and ladle stew servings on top.
Give each person three or more injera, rolled up or folded in quarters, to
use for scooping up the stews.
If you make 15 12-inch injeras, each would be about 120 calories, 3% CFF.
Posted to fatfree digest V97 #287 by Sandy Laken <globlcit@erols.com> on
Dec 06, 1997
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