Teff: The Global Flour Game Created by Ruth Paget

Teff: The Global Flour Game Created by Ruth Paget 

Use: 

Droughts or floods may affect the availability of the flour you usually cook with. Knowing about other flours helps choose alternatives that may appear on supermarket shelves or what blends of flours might be like nutritionally. 

Background: 

I named this game after teff flour from Ethiopia and Eritrea in Africa. I used a reference book by British author Christine McFadden called Flour: A Comprehensive Guide to test player’s knowledge of 45 flours listed in the book. 

On the front of an index card, write the name of the flour. 

On the back of the index card, note the following information to test yourself on: 

1-plant source (cricket flour has an animal source – insects) 

2-other names for the flour, which McFadden refers to as AKA (also known as) 

3-Gluten: yes or no 

4-Protein percentage 

5-other nutrients – McFadden lists several of these, but for more detail the following websites list vitamins, minerals, and fiber: 

www.healthline.com 

www.webmed.com 

Christine McFadden’s Flour: The Comprehensive Guide can be found on Amazon and Kindle to set up the above information for the 45 flours she writes about. 

Quiz yourself on one item at a time until you know them all. 

Happy Playing! 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Mushroom-Cheese Scrambled Eggs Recipe by Ruth Paget

Mushroom-Cheese Scrambled Eggs Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 tablespoons olive oil 

-1 (4-ounce) can sliced mushrooms with juice 

-2 eggs, beaten 

-2 tablespoons Parmesan cheese 

-1/2 tablespoon Italian herbs 

Steps: 

1-Heat olive oil in a sauté pan. 

2-Add mushrooms and their juice to the beaten eggs and stir. Pour this mixture into the hot oil. 

3-Stir the egg mixture around for five minutes. 

4-Sprinkle on the Parmesan cheese and herbs. Stir for 1 minute and serve. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Green Bean-Tuna Salad Recipe by Ruth Paget

Green-Bean Tuna Salad Recipe by Ruth Paget 

Serves 2 

Ingredients: 

-1 (14.5 – ounce) can green beans, rinsed and drained 

-1 (5 – ounce) can tuna packed in water, drained 

-1 (15 – ounce) can cannellini beans or other white bean, rinsed and drained 

-1/4 cup vinegar and oil dressing 

Steps: 

1 – Mix the green beans, tuna, cannellini beans, and dressing together. 

Serve alone or over croutons, cold cooked rice, or cold elbow pasta. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Pea-Tuna Salad Recipe by Ruth Paget

Pea-Tuna Salad Recipe by Ruth Paget 

Serves 2 

Ingredients: 

-1 (14.5 – ounce) can peas, drained 

-1 (5 – ounce) can tuna packed in water, drained 

-1 (15 – ounce) can cannellini beans, rinsed and drained 

-1/4 cup vinegar and oil dressing 

Steps: 

1-Mix peas, tuna, cannellini beans, and dressing together. 

Serve alone or over croutons, cooked cold rice, or cooked cold elbow pasta. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Cheesy Pot Scrambled Eggs Recipe by Ruth Paget

Cheesy Pot Scrambled Eggs Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 tablespoons olive oil 

-1 (10-ounce) can Ro-Tel Tomatoes and Green Chilies with Juice 

-2 to 3 eggs, beaten 

-3/4 cup shredded Colby or Cheddar cheese 

Steps: 

1-Heat olive oil in a sauté pan. 

2-Mix Ro-Tel tomatoes and green chilies with the beaten eggs. 

3-Pour the egg mixture in the hot oil. Stir for 5 to 10 minutes, depending on how moist you would like your eggs. 

4-Sprinkle the shredded cheese on the eggs and stir for 2 to 3 minutes. 

Ro-Tel tomatoes are very spicy. If you like spicy foods, this dish goes well with strong coffee or a Bloody Mary. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Scrambled Eggs with Feta Recipe by Ruth Paget

Scrambled Eggs with Feta Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 tablespoons olive oil 

-1 zucchini cut in half moon slices 

-1 green pepper cut in squares 

-2 eggs beaten 

-1/2 cup crumbled feta cheese 

-1/2 tablespoon oregano 

Steps: 

1-Heat olive oil and place zucchini and peppers in the hot oil. 

2-Sauté vegetables for 5 minutes while stirring. 

3-Stir beaten eggs into the vegetables for 5 minutes. 

4-Add feta and oregano. Stir for 1 minute and serve. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Zucchini and Pepper Salad Recipe by Ruth Paget

Zucchini and Pepper Salad Recipe by Ruth Paget 

Serves 1 

Ingredients: 

-2 zucchini 

-1 red pepper

-3 tablespoons vinegar and oil dressing 

-3/4 cup crumbled feta cheese 

Steps: 

1-Cut ends off the zucchini. Cut zucchini in half lengthwise. Cut in half lengthwise again. Slice and place in a large bowl. 

2-Lay pepper flat on stem side after removing stem. Cut down the sides and remove seeds. Cut pepper into slices and then into squares. Place peppers on top of zucchini. 

3-Place cheese on top of the zucchini and peppers. Drizzle with dressing and lightly toss. Serve with toast, if desired. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books