This week was full of recipes that didn’t quite work out right. Some didn’t even make it to this post, like my injera. Injera is an Ethiopian sourdough bread that’s made in a skillet. Unfortunately, mine was bound and determined not to leave that skillet and it was way too sour, rendering it pretty much inedible. Other recipes are works in progress; they might not have turned out right this time, but with a little more work, they’ll get there. So you might be seeing them again in the near future!
Here’s what I ate this week:
Roasted Cauliflower & Couscous Salad // I had high hopes for this one, but it’s missing a big something. There’s roasted cauliflower, kalamata olives, and chickpeas in this, along with whole wheat couscous, olive oil, and lemon juice. I think when I try to make it again, I’ll add more lemon juice and olive oil and use regular couscous instead of whole wheat (I love whole wheat pasta, but this couscous actually does taste like cardboard).
Middle Eastern Lentil & Rice Soup // This was my lunch for the week. Lentil soup is one of my favorites. So filling!
Roasted Pesto Potato Hash // Pesto and sun-dried tomatoes make roasted potatoes even better.
Pasta with Homemade Sauce & Roasted Broccoli // The homemade pasta sauce is one of the recipes I’m working on developing right now. This version would have been good had I not forgotten to add the garlic–I threw it in at the last minute, so it didn’t have the chance to cook and it made the sauce insanely garlicky.
Yemiser Selatta // Yemiser Selatta is an Ethiopian lentil salad. This was meant to go with the injera. While the injera didn’t work out, this salad was exactly like the one I used to get all the time for lunch when I was in college. I used waaaaay less shallots and olive oil instead of vegetable oil, but other than that, I followed the recipe exactly. It’s surprising how delicious something so simple can be.