I cooked up a storm tonight, go me!
I made Kik Alicha based on a recipe I found online: http://www.americanfoodroots.com/recipes/kik-alicha-yellow-split-peas/. This is a recipe for ethiopian yellow split peas, which is always one of my favorite dishes when I eat out at Ethiopian.
I will say that this turned out just OK. I didn’t like how soupy it was, so I think I’d use less water next time. I also would leave in the garlic when it said to take it out. I had to add some cayenne too to give it a kick. Generally, tastes better at a restaurant, but wasn’t a terrible recipe. I’ve never cooked yellow split peas before, and I know no other recipes for them, so I think all in all, I’d try it again. It was VERY easy to make, though, which is a bonus. There aren’t really good photos of it, so no documentation.
I also made Oat and Currant Scones from my roommate’s King Arthur Flour cookbook. I substituted chopped dried cranberries for currants since I had them on hand. This recipe required some specialized ingredients, like oat flour and buttermilk, made a mess (you have to knead the dough on a floured surface), and was time consuming, but it was pretty simple. The results are amazingly delicious, too, so I feel fancy and accomplished. Plus, they’re only about 187 cal and 4g protein/2g fiber, which for an indulgent baked good isn’t bad. I could have easily shortened the cooking time and made smaller scones, which I think I would do next time to make them more portion-healthy.
Photos are out of order because my computer is stupid.