Teff-a Tiny Powerful Grain

When I first added teff to my menu, I cooked it whole in soups and stir fries.

The seed shape is similar to quinoa, yet smaller-cooking quicker with less energy. What intrigued me about teff was the dark brown color and sweet malty taste. It was especially good in parfaits.

Learning that teff pairs well with cocoa, I tested recipes made with teff flour. Teff's a gluten free grain and can't be swapped one on one with gluten containing grains in recipes.

I found success in a teff sponge cake recipe with one caveat-the final product tends to be dry and crumbly. The cake is delicious ladened with rich sticky icings

 and even worked covered with whipped cream.

My cupcakes were too dry and crumbly.

Then I saw Ina Garten's Chocolate Cake in a Pumpkin featured in Food Network Magazine. My teff cake in a pie pumpkin was delicious.

 

I was inspired by Food and Wine Magazine to try teff flour in pasta making. The mix of 3/4 teff to 1/4 all purpose flour was easy to knead, roll and cut, producing a smooth brown product. That's a pork ragu I made with the noodles later that day.

Teff has twice the iron as other grains and three times the calcium. It is the principle source of nutrition for the majority of Ethiopians. In Kansas, the Black Farmers Association is experimenting with teff. Teff is well suited for harsh and dry climates.

Teff Pasta

(10 Servings)

300 grams teff flour
100 grams all purpose flour
4 eggs
Place eggs in bowl of electric mixer with dough hook in place. Beat eggs until mixed but not frothy. Add all purpose flour and beat at low speed for 2 minutes, scraping bowl down.  Slowly add teff flour, kneading with each addition, scraping bowl down. Knead for 8-10 minutes. Dough will leave side of bowl. 
Place dough in bowl (lightly greased) with lid. Allow dough to rest 30 minutes.
Roll and cut.
I allowed my cut dough to dry by placing in a 150 degree oven for 30-45 minutes, the freezing by cut and meal.

Polenta Lasagna-Fall's Comfort Food

Local corn is harvested and tomatillos are still on the vine. Crisp fall air prompts us to bring on blankets and hot dishes. Here's a perfect comfort food fit for an October supper.

My "lasagna" is baked in a 7-inch spring form pan with two layers each of polenta, cheese and vegetables and three layers of marinara. The brown sides and top of the triangular cut serving heightened the flavor and visual appeal of the dish. Reheating leftovers were easy and ever as tasty.

My polenta is made with grits cooked in skim milk. The vegetable layers has sauteed and drained tomatillos, peppers and onion. My marinara is home canned with no added salt and tomatoes. The cheese is a mix of what I had on hand. I browned and drained 1-2 ounce Italian sausage to crumble on the cheese layer for an added treat.

Here's how I made it:

Polenta Lasagna

(8 servings)

Polenta

Heat milk with crumbled bouillon cube over low heat. Stir in corn grits. Cook slowly, stirring often for 20-30 minutes until thick. 

2 cups corn grits

2 1/2 cups skim milk

1 bouillon cube no added salt chicken

 

Vegetable Layer

Combine vegetables in small saucepan on stove top. Saute over medium heat for 10 minutes. Drain.

5 ounce tomatillos, parchment covering removed and diced

1/4 cup onions, diced

1/4 cup sweet pepper, seeded and diced

1 tablespoon garlic, minced

 

Sausage

Crumble and brown sausage. Drain.

2 ounce Italian sausage 

Cheese

2 cups shredded cheese

Marinara Sauce

1 cup no added salt marinara 

To assemble:

Grease inside sides and bottom of 7 inch spring form pan with olive oil spray.

Place layers of ingredients in pan in this order:

1/3 marinara sauce

1/2 polenta

1/2 cheese

1/2 sausage

1/2 tomatillo-vegetables

1/3 sauce

1/2 polenta

1/2 cheese

1/2 sausage

1/2 tomatillo-vegetables

Bake uncovered in 375 F oven for 30 minutes. Allow to sit for 10 minutes before releasing sides of pan. Cut in 8 cake-like servings.