Hiya! I’ve got a really incredible dish to share with you today. I made this on my camping trip last week, and I have made it 4 times at home since I’ve been back. I know tofu scramble doesn’t sound like anything sexy, but this Spiced Tofu Scramble has got some serious legs to it! I’m not talking it’s just good for tofu… I’m talking it’s straight up good. Really good!
It’s Friday! Do you have any plans for Memorial Day weekend? It’s arguably one of the biggest grilling holidays, perhaps second only to the 4th of July. It’s the first holiday since the long winter has released its icy grasp and it ushers in the start of the long awaited grilling season. That’s right my friends, summer fun and flip-flops are just around the corner.
Anytime I host a party or large get-together, I always like to have a few vegetarian options to ensure that there’s something for everyone. That being said, even if you’re not a vegetarian you’re going to love these Ethiopian Red Lentil Burgers! They’re packed with a ton of bold spices, moist, satisfying, and healthy! What’s not to love?
Spicy Ethiopian Red Lentils , also known as Misr Wat or Mesir Wat, is the 3rd recipe in this Ethiopian food series. I generally don’t like to call something, “the best”. Because let’s face it, there are a lot of really good foods out there that are amazing. And who’s really to say that one particular dish is “the best”? But guys… seriously, these Spicy Ethiopian Red Lentils are the best lentils I’ve ever had! Like ridiculously better than any other lentil dish I’ve tasted. The secret is berbere – a blend of spices that form the cornerstone of many Ethiopian dishes.
Finally… the weekend is upon us! I don’t know about you, but this is when I get my best eating done, and Ethiopian is one my favorite go-to cuisines. There are no weak flavors here my friends… this food packs a punch. If you dine at an Ethiopian restaurant, the dishes are spicy – like order a pitcher of water per person kind of spicy… and it’s amazing!!! Now don’t let me scare you if you’re not of the school of spicy foods. It’s not straight heat – there’s s a ton of flavor and complexity that comes with that heat!
Introducing Doro We’t, often referred to as the national dish of Ethiopia and arguably the most well-known African dish. It is also the first in a series of Ethiopian dishes I will post over the next few weeks. Traditionally it is made with bone-in chicken (so feel free to use that if you like), however I prefer to use chicken breast cut into bite-sized pieces for ease of eating with the injera – a spongy, slightly sour, flatbread that is used to scoop of morsels of food.
Berbere is a cornerstone spice blend in Ethiopian cooking. I affectionately call it ‘the kitchen sink of spice blends,’ because it, well… contains just about every spice except the kitchen sink. The complex spice blend gives food a rich taste, layered with flavors and it’s wonderful in stews and it makes an incredible dry rub for meats.
I feel like I’ve been packing and unpacking for months! In fact, I have. You can imagine how this perpetual upheaval can wreak havoc on one’s eating habits, not to mention the neglect of a new blog. With our kitchen from DC finally unpacked and put away in our new home in Atlanta, we were finally going […]