Cool and cloudy reigned today. Now tornado warnings west of here glide across the TV screen I’ve turned on mute. About now, the severe thunderstorms are supposed to start. A repeat of yesterday when I took these photos from my patio.
Fed Rosie earlier to beat the predicted storm, swept the dirt and little rocks from yesterday’s storm off the drive, and strolled around to get some exercise. After several hectic days of no cooking, decided to cook something vegetarian.
1 medium sized purple onion coarsely chopped
6 medium brussels sprouts cut in half
1/2 large red bell pepper coarsely chopped
1 teaspoon chana masala (East Indian spice)
1 teaspoon berbere (Ethiopian spice)
Pour enough olive oil in 8-10 inch skillet to cover the bottom. Saute the onions in the oil until translucent. Add the brussels sprouts and spices. Stir and cook until the brussels sprouts are cooked but still crisp. Add the red pepper and sauté. Do not over cook. Serve over Jasmine rice.
Not quite ready but almost.
Berbere on left sent from Ethiopia by my friend’s mother.
Jasmine rice ready to serve. Here is how I cook the rice:
Pour enough olive oil in the bottom of the saucepan to barely cover it. Add 1 heaping tsp. finely chopped garlic and briefly sauté. Add one cup rice (here I used white but sometimes I mix red, black and white evenly) and sauté a little bit more. Add two cups water and 1 tsp. vegetarian bouillon (I prefer Better Than Bouillon). Stir and cover with several paper towels or one thick tea towel. Place lid on top and turn down to low. Cook 1/2 hour if using only white rice. Other rice requires double the time.
The finished product ready to eat.
Now I am going back to reading while awaiting the lightning and thunder. About 1/3 way through a light but entertaining read: “Coyote Cowgirl” by Kim Antieau.