The GoGreenfields Show!

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A Tasty Taste Test with Magic Spoon Apr 15, 2021

Show notes

In this episode of GoGreenfields, River and Terran put their palates to the test in a Magic Spoon cereal taste test. They had so much fun with the Magnificent Magic Spoon episode, they had to bring the breakfast food to the foreground again.

Magic Spoon is a cereal brand that boasts high protein levels (13-14g per serving), low carb counts (just 4g net per bowl), gluten free, and zero GMOs. The brand also claims that this is a "healthy cereal that tastes too good to be true". River and Terran set out to test the claims of great taste. Six boxes of Magic Spoon were used in this episode, some of which are seasonal flavors. You can see which of these flavors are currently available on the Magic Spoon website. Use coupon code GOGREENFIELDS to save on your first order!

These are the flavors that River and Terran taste tested:

Peanut Butter
Fruity
Blueberry
Salted Caramel
Pumpkin Chai
Apple Cinnamon

They boy discovered that they prefer to use Camel Milk on their cereal. This is not a new discovery, and something that has become a breakfast ritual. You can try your own at Desert Farms.

We strongly recommend that you try your own taste test, and be sure to tag us in your social media posts of the outcome.

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Twitter: @GoGreenfields
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Like and share with Magic Spoon on Social Media, too!

Facebook: https://www.facebook.com/magicspooncereal

Instagram - https://www.instagram.com/magicspooncereal/

This episode is brought to you by:

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Wake Up Foods — Good Food for a Good Morning!

The Incredible Chef Paul of The Dotted Lime! Mar 18, 2021

Show notes

In this episode of GoGreenfields, River and Terran interview a mentor, Chef Paul Jensen, owner of the Dotted Lime in Columbia, Tennessee. They also work to prepare a recipe sent to them by Chef Paul. You can try making these biscuits at home as well. Check out the recipe below.

The Dotted Lime is relatively new to the Tennessee restaurant landscape, but it is founded on 25 years of professional culinary experience. Chef Paul and his wife, Chrissy were well prepared for running their own kitchen. Not only had he worked in many well-respected restaurants previously, he also feeds a small army every night - 13 children! His wife's resume is equally impressive and she lends a great deal of knowledge, based on 18 years of experience in nutrition. She worked with the medical community to craft diet plans for individuals suffering from severe food sensitivities or illness.

Now, the family-run operation is taking Columbia, Tennessee by storm with deliciously prepared meals offered in-house, as take-out, or served at catered events.

Want to try some of the fantastic food for yourself? Visit The Dotted Lime online ordering and use code GOGREENFIELDS10!

Dotted Lime Biscuits

Ingredients

1 tablespoon baking powder

½ teaspoon salt

½ cup butter, cold

¾ cup milk

Directions

Preheat the oven to 450 degrees.

In a large mixing bowl sift together flour, baking powder and salt. with a fork or pastry blender until the mixture resembles coarse crumbs. Make sure you do it fast so the butter doesn't heat up and the biscuits stay flaky.

Pour milk into flour mixture while stirring with a fork. Mix in milk until the dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat the rolling and cutting procedure.

Place biscuits on baking sheets and bake in a preheated oven until golden brown, about 10 minutes depending on your oven.

You can also show your support for the amazing Chef Paul by following him on social media or tagging him in the photos of your own delicious Dotted Lime meal!

Facebook

Instagram

For more great content from the GoGreenfields team, follow us!

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

Recommended Products

Get your own dough scraper
Get your own non-stick silcone baking sheets
Dress up your own dishes with fresh pressed olive oil!

This episode is brought to you by:

The Dotted Lime — Bringing Farmers and Locals to the Same Table!

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Wake Up Foods — Good Food for a Good Morning!

The Incredible Chef Paul of The Dotted Lime! Mar 18, 2021

Show notes

Now, the family-run operation is taking Columbia, Tennessee by storm with deliciously prepared meals offered in-house, as take-out, or served at catered events.

Want to try some of the fantastic food for yourself? Visit The Dotted Lime online ordering and use code GOGREENFIELDS10!

Dotted Lime Biscuits

Ingredients

1 tablespoon baking powder

½ teaspoon salt

½ cup butter, cold

¾ cup milk

Directions

Preheat the oven to 450 degrees.

In a large mixing bowl sift together flour, baking powder and salt. with a fork or pastry blender until the mixture resembles coarse crumbs. Make sure you do it fast so the butter doesn't heat up and the biscuits stay flaky.

Pour milk into flour mixture while stirring with a fork. Mix in milk until the dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat the rolling and cutting procedure.

Place biscuits on baking sheets and bake in a preheated oven until golden brown, about 10 minutes depending on your oven.

You can also show your support for the amazing Chef Paul by following him on social media or tagging him in the photos of your own delicious Dotted Lime meal!

Facebook

Instagram

For more great content from the GoGreenfields team, follow us!

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

Recommended Products

Get your own dough scraper
Get your own non-stick silcone baking sheets
Dress up your own dishes with fresh pressed olive oil!

This episode is brought to you by:

The Dotted Lime — Bringing Farmers and Locals to the Same Table!

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Wake Up Foods — Good Food for a Good Morning!

Breads of the World: Pan de Barra Feb 26, 2021

Show notes

"...Bienvenido al show/podcast GoGreenfields

Conmigo, Terran

Y conmigo, River

Hoy, nosotros vamos a hacer pan de barra...

Vámonos..."

In this episode of GoGreenfields, River and Terran take a tour of Spain via their palates. In this third podcast of a three-part series, your co-hosts prepare another delicious, ethnically inspired bread. They also showcase some of their Spanish speaking skills, learned as part of their unschooling experience.

River and Terran want to say a huge thank you to their Spanish Teacher, Profesora Sulo Abeid for helping with translations. You can find her on LinkedIn!

We strongly recommend that you give this recipe a try and be sure to tag us in your social media posts of the outcome!

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

Pan de Barra bread is the third to be explored in a new GoGreenfield's series called 'Breads of the World'. After watching this episode on the delicious Spanish bread, be sure to check out the earlier episode on Challah Bread and Injera Bread.

Pan de Barra Bread

Starter Ingredients

3 3/4 ounces (about 3/4 cup) unbleached bread flour
1/12 teaspoon instant yeast (a large three-fingered pinch)
1/2 cup water, at room temperature

Dough Ingredients

16 ounces (about 3 1/3 cups) unbleached bread flour
1 ounce (about 1/4 cup) whole wheat flour
1 1/2 teaspoons salt
1 teaspoon instant yeast
1 cup plus 2 tablespoons (9 ounces) water, at room temperature

Directions

To make the starter, whisk all ingredients together. The mixture should have the consistency of thick pancake batter; add more water or flour as necessary to achieve the proper thickness. Cover loosely, and let stand at room temperature for 3 to 4 hours, or until bubbly. Cover tightly, and refrigerate for at least 8 hours or up to 3 days. When ready to continue, let stand at room temperature for 1 hour before proceeding.
In the bowl of a stand mixer, whisk together the flours, salt, and yeast. Add the water and all of the starter. Using the dough hook, mix at low speed until all flour is moistened, and a rough dough forms.
Increase the speed to medium-low, and knead until smooth and supple, about 6 minutes longer. Add extra flour as needed to adjust the consistency; the dough should be slack, but should not be soupy.
Transfer the dough to a large, lightly-oiled bowl. Cover tightly with plastic wrap and let stand at room temperature for 2 hours, or until doubled in size.
Uncover the dough and, using a nonstick spatula, fold the dough over itself in a tri-fold, as though you were folding a letter. Then, fold dough in half again, perpendicular to the first folds (like you're folding the letter in half). Dough should end up being roughly a square. Cover again, and let rise an additional 2 hours.
Lightly oil a large baking sheet, or line with parchment paper. Turn the dough out onto a well-floured surface, being careful to deflate it as little as possible. Using a bench scraper, cut the dough into three long pieces. With floured hands, shape each into a long baguette. Carefully transfer each to the prepared baking sheet, seam-side down. Cover loosely with lightly-oiled plastic wrap, and let sit at room temperature until doubled in size, about 50 to 60 minutes. Preheat the oven to 500º F.
Using a sharp serrated knife, quickly and lightly slash the loaves 4 or 5 times each, on a diagonal. Spray or sprinkle the dough lightly with water, and transfer immediately to the oven. Bake at 500º F for 2 minutes, opening the door to spray the dough with water every 30 seconds. Reduce the temperature to 450º F, and bake for an additional 20 minutes or so, checking the bread after 15 minutes. The bread should be well-browned, and an instant-read thermometer should register around 205º F when inserted into the center. Remove to a wire rack to cool thoroughly before slicing.

This episode is brought to you by:

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Wake Up Foods — Good Food for a Good Morning!

Valentine's Day Truffles Feb 12, 2021

Show notes

In this episode of GoGreenfields, River and Terran showcase their romantic sides, and prepare some mouth-wateringly good truffles. Whether you believe that there can never be enough chocolate, or you prefer your sweets to involve a bit of berry bounty, there is something for you in this episode. For these young bachelors, the truffles will be shared with mom and dad, but if you are looking to impress someone special, these recipes are sure to be a win!

We strongly recommend that you give both recipes a try and be sure to tag us in your social media posts of the outcome! If you have a share-worthy truffle recipe, please let us know.

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

Chocolate Biscuit Truffles

Ingredients

⅔ cup heavy cream
6 ounces bittersweet chocolate, chopped
9 ounces plain biscuits (preferably homemade)
Extra Chocolate for dipping
Pink sprinkles

Directions

In a small saucepan bring the heavy cream to boil, stirring occasionally.
Add in the chopped bittersweet chocolate (make sure the milk isn't TOO hot or the chocolate will melt), mix with a spoon until smooth.
Let it cool until it reaches room temperature.
Meanwhile, grind the biscuits in a food processor to make a biscuit flour.
Transfer the biscuit flour into a large bowl and pour the melted chocolate mixture over it. Mix well with a spatula and chill for 20 minutes.
Once chilled, wet your hands and form small balls, roll in pink sprinkles or nuts (The dough doesn't hold well if you don't wet your hands).
Place them on a large plate in a single layer and chill in the freezer until hard.
Melt chocolate in a double boiler and dip the truffles.
Decorate with sprinkles, then enjoy!

White Chocolate Raspberry Truffles

Ingredients

1 ½ C gluten-free graham cracker crumbs
4 ounces cream cheese
⅓ C powdered sugar
⅓ C raspberries
10 ounces white chocolate
Sprinkles (optional)

Directions

Grind graham crackers in a food processor.
Mix graham cracker crumbs, cream cheese, and powdered sugar. Continue mixing until it forms a ball.
Gentle fold in raspberries with a rubber spatula.
Form into balls, and place on a parchment-lined baking sheet.
Refrigerate for 30 minutes, then remove and smooth the balls to create more attractive ball shapes. Return to the refrigerator.
Melt the chocolate in a double boiler.
Dip truffles in chocolate and return to parchment paper, then decorate with sprinkles.
Return to the refrigerator until ready to serve. Enjoy!

This episode is brought to you by:

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Wake Up Foods — Good Food for a Good Morning!

Raviolo, Tortelloni, Cappalletti, Silk Handkerchief....Plenty o' Pasta with Chef Peter! Jan 29, 2021

Show notes

In this episode of GoGreenfields, River and Terran are able to see one of their favorite restaurants from an entirely different vantage point — the kitchen! Chef Peter Froese showcases his skill with pasta, as he teaches your hosts how to create some of the most popular pastas at Gander and Ryegrass.

From their very first visit to Gander and Ryegrass with their parents, River and Terran were in love with the food and the flavor. So, they were very excited, in May, to hear that funding from the CARES Act made it possible for Chef Froese to open the doors again, after the first round of COVID-19 shutdowns. River and Terran couldn't wait to schedule a time to visit the restaurant again. They weren't alone. According to KREM-TV, "orders continued pouring in, as people ordered gift cards and takeout food in abundance, to support Chef Froese's efforts to keep his new restaurant from closing down for good."*

From his heartfelt statement, "people working in this restaurant never go home hungry", to the time and patience he had for our future chefs in training, it is abundantly clear that Chef Peter Forese invests entirely in his restaurant and in the people around him. Perhaps that is why Gander and Ryegrass became an immediate favorite among the locals, and why Chef Peter has managed to run a successful business despite the pandemic.

Want to try some of the fantastic food for yourself? Spokane locals can order Gander and Ryegrass online.

Now, we can share this experience with you, and perhaps you will also try your hand at making some of these classic pasta shapes at home!

*Robinson, Joshua. Spokane's Gander and Ryegrass prepares to open their doors - a second time. May 29, 2020

Have you successfully created homemade pasta? Please share with us!

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

You can also show your support for the amazing Chef Peter Froese by following him on social media or tagging him in the photos of your own delicious Gander and Ryegrass meal!

Instagram: https://www.instagram.com/gander_and_ryegrass/

Facebook: https://www.facebook.com/Ganderandryegrass

Recommended Products

Get your own dough scraper
Get your own ravioli cutter
Get your own non-stick silcone baking sheets
Every Italian dish is better with fresh pressed olive oil!

This episode is brought to you by:

Gander and Ryegrass — Spokane's own contemporary Italian restaurant!

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Wake Up Foods — Good Food for a Good Morning!

Meeting the Amazing Chef Peter of Gander and Ryegrass! Jan 22, 2021

Show notes

In this episode of GoGreenfields, River and Terran interview the inspirational and marvelous mentor, Chef Peter Froese. Chef Peter is owner of the very popular Gander and Ryegrass in Spokane.

It's clear that Gander and Ryegrass's owner is passionate about his craft, and loves to share his knowledge with other generations. He mentions receiving photos from his sister of her children cooking, and shares other stories from his own childhood. "My family didn't grow up with wildly exciting food… My dad would go to Alaska and go fishing every year, so we always had Salmon around. So, that's one of our staples for our family."

The underlying message of combining drive with experience to build a career is one that will be appreciated by my young chefs in training. Gander and Ryegrass has become an immediate favorite among the locals, and Chef Peter is now a favorite of River and Terran. We're sure you will agree. Listen in as Chef Peter discusses some of the favorite foods and drinks served as his contemporary Italian restaurant!

Want to try some of the fantastic food for yourself? Spokane locals can order Gander and Ryegrass online.

You can also show your support for the amazing Chef Peter Froese by following him on social media or tagging him in the photos of your own delicious Gander and Ryegrass meal!

Instagram: https://www.instagram.com/gander_and_ryegrass/

Facebook: https://www.facebook.com/Ganderandryegrass

For more great content from the GoGreenfields team, follow us!

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

Recommended Products

Get your own dough scraper
Get your own ravioli cutter
Get your own non-stick silcone baking sheets
Every Italian dish is better with fresh pressed olive oil!

This episode is brought to you by:

Gander and Ryegrass — Spokane's own contemporary Italian restaurant!

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Wake Up Foods — Good Food for a Good Morning!

Christmas Cookie Swap Dec 29, 2020

Show notes

In this episode of GoGreenfields, River and Terran begin a tradition with the friends that they've been missing during the pandemic. They're putting their skills in the kitchen to good use to prepare platters of pretty pleasures - COOKIES! Frosted, fancy, and flavorful, they are sure to be a hit with the friends preparing for a Christmas cookie swap.

We strongly recommend that you give this recipe a try and be sure to tag us in your social media posts of the outcome! If you have a share-worthy cookie recipe, please let us know.

Sugar Cookies Cookie Ingredients

1 Cup Unsalted Butter, softened
One Cup Sugar
1 ½ tsp vanilla extract
One large egg
2 ½ C all-purpose flour
¾ tsp baking powder
¾ tsp salt

Cookie Ingredients

3 Cups powdered sugar
3-4 T milk
2 T honey
½ tsp vanilla extract
Gel food coloring (optional)
Candies and sprinkles (optional)

Directions

Combine butter and sugar with a mixer and beat until creamy.
Add egg and vanilla to mixture.
In a separate bowl, whisk flour, baking powder, and salt.
With the mixer running on low to medium, slowly add dry ingredients until completely combined.
Split dough, and wrap both halves in plastic wrap. Do not attempt to handle more than necessary, as it will still be quite sticky.
Refrigerate for at least two hours.
Preheat the oven to 350°F.
Line cookie baking sheet with parchment or non-stick silicone sheet.
Dust the countertop with flour and pull one ball of dough from the fridge. Roll the dough to ⅛" thickness. Use cookie cutters to shape the dough and spatula to transfer to the baking sheet.
Bake at 350°F for 9-10 minutes, or until edges are slightly golden.
Repeat the process with the second dough ball.
While cookies cool, prepare the frosting. Combine sugar, milk, honey, and vanilla extract, stirring until smooth. If too thick, add milk a few drops at a time. If the mixture is not stiff enough, slowly add powdered sugar until the frosting is of piping consistency.
Divide frosting into small bowls to add gel coloring.
When cookies are cooled, frost with a piping bag and add candies as desired.

Have you come up with a new cookie recipe, mastered the art of icing, or created a cookie masterpiece? Please share with us!

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• Instagram

• Twitter

This episode is brought to you by:

• Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

• Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

• Thrive Market — Better for People and for the Planet!

• Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

• Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

• Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

• Wake Up Foods — Good Food for a Good Morning!

All Things Cookies with Sister's Cookies Dec 17, 2020

Show notes

In this episode of GoGreenfields, River and Terran have the absolute pleasure of meeting with the owners and staff of Sister's Cookies in Moscow, Idaho. They are shown around the kitchens, introduced to many of the most popular Sister's Cookies varieties, and of course they have to taste test...COOKIES! Sister's Cookies was originally a simple booth at the Moscow Farmers' Market. They had a bit of magic in their recipes and soon customers were returning week after week. Companies were asking for large orders for parties, meetings, and gatherings. Coffee shops wanted to make Sister's Cookies available to their patrons. The business grew and is now a landmark in Moscow, a place that you absolutely have to visit if in town. You can learn all about this fantastic company and check out their long list of delicious cookies at https://sisterscookiecompany.com/

Have you come up with a new cookie recipe, mastered the art of icing, or created a cookie masterpiece? Please share with us!

• Facebook: https://www.facebook.com/gogreenfieldspodcast

• Instagram: https://www.instagram.com/gogreenfieldsshow/

• Twitter: https://twitter.com/GoGreenfields

This episode is brought to you by:

• Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

• Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

• Thrive Market — Better for People and for the Planet!

• Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

• Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

• Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

• Wake Up Foods — Good Food for a Good Morning!

Breads of the World: Injera Nov 24, 2020

Show notes

In this episode of GoGreenfields, River and Terran return to their bread series and try their hands at a classic Ethiopian bread, Injera. The outcome is both beautiful and delicious!

It's not so much the bread itself that makes this dish good for you; it's the teff flour which contains a lot of potassium, calcium and other nutrients. It is the most nutritious part of the bread.

This recipe comes from Ethiopia and is a sponge-like flatbread. It is often used in rolls, tortillas and other meat and vegetable dishes. This recipe does require some patience. It takes three to five days to complete the recipe because of the fermentation process. We strongly recommend that you give this recipe a try anyway. It is absolutely worth it. Be sure to tag us in your social media posts of the outcome!

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

Injera bread is the second to be explored in a new GoGreenfield's series called 'Breads of the World'. After watching this episode on the delicious Ethiopian bread, be sure to check out the earlier episode on Challah Bread and tune in again to explore Spanish bread with your hosts!

Watch this earlier episode of GoGreenfields to learn more about Ethiopian restaurant, Queen of Sheba: https://gogreenfields.com/river-and-terran-go-to-queen-of-sheba/

Want to work with GoGreenfields? If you are a social media rockstar, experienced with Instagram, SnapChat, and TikTok, we welcome you to submit your information here.

Injera Bread

Ingredients

2 cups Angelica Mills Tartary buckwheat flour
2 cup all-purpose flour
1/2 teaspoon salt
5 cups lukewarm water

Directions

Gather the ingredients.
In a large mixing bowl, combine the flours and salt until well mixed.
Add the water, stirring until combined.
Cover loosely with a paper towel and let stand, undisturbed, overnight.
Gently agitate the mixture with a wooden spoon in the morning (there should be bubbles already forming on the surface, and the fermenting water should have risen to the top).
Cover again and let stand at room temperature, undisturbed, overnight. Repeat the process of agitating the mixture the following morning, and then one more round of overnight resting.
After 3 to 4 days, your injera should smell sour and be very bubbly, which means that it's ready! Stir the mixture until combined.
Heat a large, lightly-oiled heavy-bottomed skillet over medium-high heat. Add about 1/3 cup of the batter to the skillet, forming a thin layer of batter over the pan. Cook until bubbles form on the entire surface of the flatbread (do not flip; only cook one side like a crepe).
Using a metal spatula, remove the injera and transfer to a plate.
Repeat until all of the batter is used, adding oil to the skillet as necessary.
Serve with spicy vegetables, lentils, or meat dishes of your choice.