Ingredient: chia seeds

Shrimp Burgers on Seeded Teff Buns

A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.

Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.

Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!

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 Shrimp Burgers on Seeded Teff Buns
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine Ethiopia, Middle Eastern
Servings
Ingredients
Seeded Teff Buns
Shrimp Burgers
Avocado Aioli
Course Lunch, Main Dish
Cuisine Ethiopia, Middle Eastern
Servings
Ingredients
Seeded Teff Buns
Shrimp Burgers
Avocado Aioli
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Seeded Teff Buns
  1. In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
  2. In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
  3. Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
Shrimp Burgers
  1. In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
Avocado Aioli
  1. In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
Assembly
  1. In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
  2. On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.

Cornbread Scones with Sour Cherry Chia Jam

When I was growing up, cornbread was one of my favorites. My mother always called it ‘Johnny Cake’. Because it is a little sweeter than most dinner breads, it seemed like we were having dessert along with our soup, chili or whatever our main course was. That’s the nice thing about cornbread — it can be whatever you want it to be from breakfast to dessert.

Tucked away in the freezer, I have a little stash of sour cherries. On this occasion I’ve decided to make a bit of ‘sour cherry chia jam’ and add a dollop to the center of some cornbread scones.

Chia seeds used to be a niche ingredient you could only come up with at health food stores. Then all of a sudden they began appearing at the grocery store in the bulk department. As time has passed, the price is becoming a little better as well as the availability of them.

Chia seeds are harvested from a flowering plant in the mint family, which is native to parts of Mexico and Guatemala. Good quality seeds are naturally black or white in color, not brown. The brown chia seeds are immature ones which haven’t had a chance to mature properly, resulting in a bitter taste. Having a long shelf life, chia seeds will keep for several years when stored in a cool, dry place.

These scones may seem a bit unusual, but are well worth trying. I always enjoy to incorporate a bit of oatmeal for some extra flavor.


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Cornbread Scones with Sour Cherry Chia Jam

Votes: 2
Rating: 5
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Course Brunch
Cuisine American, European, German

Servings


Ingredients
Scones

Sour Cherry Chia Jam

Course Brunch
Cuisine American, European, German

Servings


Ingredients
Scones

Sour Cherry Chia Jam

Votes: 2
Rating: 5
You:
Rate this recipe!


Instructions
Sour Cherry Chia Jam
  1. In a saucepan, bring cherries to a boil, stirring frequently. Reduce heat to low & simmer until the cherries soften, about 5 minutes. Remove from heat & stir in honey & chia seeds. Continue stirring for about 5 minutes until mixture thickens. Use in making the cornbread scones. Store any leftovers in a glass jar in the refrigerator. The jam will keep in the fridge for up to a week.

Scones
  1. Preheat oven to 350 F. Lightly butter mini loaf pans or whatever choice of pan is preferred. In a food processor, pulse oatmeal for a few seconds then add flour, cornmeal, salt, baking powder, baking soda & sugar. Pulse for a few more seconds to evenly mix. Add cold butter & pulse just slightly to cut in; do not over mix. Place in a bowl, add buttermilk & combine ONLY until just mixed.

  2. Divide dough into 10 mini loaf cups. Place a dollop of cherry chia jam in the center of each scone. Bake 15-20 minutes or until they test done with a toothpick. Nice to serve warm.

Blueberry Chia Pudding Parfait

Chia seeds have been around long before the famous ‘Chia Pet’ craze of the 1980’s. Chia is a flowering plant from the mint family domesticated in ancient Mexico. The seeds are believed to have been a staple in ancient Aztec and Mayan diets. In seed form, they are small, oval shaped and slightly flat, a bit bigger than a poppy seed.

Versatile and mildly flavored, chia seeds are a popular addition to yogurt, cereal, salads, smoothies and baked goods. As a good reference, mix 3 tablespoons of chia seeds to 1 cup of liquid such as almond milk, water, soy milk or regular milk. The chia seeds will form a gelatinous substance after which you can add whatever toppings you want.

I found this recipe on the blueberrycouncil.org   website. It looked so cool and refreshing with an added bonus of being ‘healthy’. Great dessert for a hot summer evening.

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 Blueberry Chia Pudding Parfait
Votes: 1
Rating: 5
You:
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Course Brunch, Lunch
Cuisine American
Servings
Ingredients
Course Brunch, Lunch
Cuisine American
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a blender, combine almond milk, yogurt, 1 cup blueberries, chia seeds. 3 Tbsp maple syrup & vanilla; puree until blended. Refrigerate until mixture thickens, at least 30 minutes.
  2. In a bowl, combine remaining 1 cup blueberries, kiwi, mango & remaining 1 Tbsp maple syrup.
  3. In 4 glasses, layer chia pudding & fruit mixture, ending with chia pudding.
  4. Top with additional Greek yogurt & garnish with fresh mint leaves, additional blueberries & orange zest, if desired.