Teff Experiment

I bought some teff flour a while back and have been trying to decide what to test it on.

Spinach Pie with Teff Crust

4 Tbs Butter
1.5 c Teff Flour or All-Purpose Flour
Ice Water

8 Garlic, cloves
1/4lb Tofu
1/2 c Feta, crumbled
1/2 c Parmesan, grated
8 c Spinach, cooked and chopped
Salt
Pepper


Preheat oven to 400 degrees. Cut butter, with pastry cutter, into Flour until the butter becomes crumb-sized. Stir in water, teaspoons at a time, until dough comes together. Roll to desired thickness and place in a greased pie plate.
Puree Garlic, Tofu, and Feta. Stir Garlic Mixture with spinach and half of the Parmesan cheese until combined. Plop Spinach Mixture into pie shell and even out in the shell. Sprinkle remaining Parmesan on top of the pie. Bake in the oven for 40 minutes.

Sorta like this thing I had at a Thai resturant in Boulder...

1 Tbs Oil
1/2 c Yellow Onion, chopped
1/4 c Green Onions, chopped
1 Tbs Garlic, chopped
2 Tbs Fresh Ginger Root, chopped
1/2 c Broccoli Florets
4 Fresh Mint Leaves, chopped
2 Fresh Basil Leaves, chopped
1lb Fresh Baby Spinach, trimmed and washed
2 Tbs Flour
1/4 c Beer
2 Tbs Soy Sauce
2 Tbs Peanuts, chopped
Crushed Red Pepper
Salt
Cooked Rice

Add Yellow Onion, Green Onions, Garlic, Ginger, and Oil to a skillet or wok. Cook on medium heat until the onions become limp. Add the Broccoli Florets and cook for another 2 minutes on medium heat. Add the Fresh Mint Leaves, Fresh Basil Leaves, and Fresh Baby Spinach and cook until the spinach starts to become limp. Add the Flour and stir to combine. Add the Beer, Soy Sauce and Peanuts. Season to taste. Cook on High for another 3 minutes. Serve over rice.