bebere

As I mentioned in the previous post, I am left with one wok and one skillet. The wok seems to work better than the skillet for the sort of dishes I have been making. My previous Cooking with Paneer has been one of my most popular posts. Here is another edition of Cooking with Paneer.

For those who did not read the previous Cooking with Paneer post, paneer is a traditionally East Indian white cheese that does not melt when heated. It is a good source of protein for a vegetarian dish. I use it when a dish calls for tofu because I prefer it to tofu.

Here is a photo of my latest paneer dish.

The paneer in this photo is the white cubes. I sautéed chopped garlic, chopped onions, and purple potatoes in olive oil. Add whatever spices you prefer. Sometimes I use basil essential oil, sometimes the Ethiopian spice berbere. When these were tender, I added the broccoli and coarsely chopped poblano peppers. Saute just until these vegetables are tender but still bight green. Finally, add the paneer and saute just long enough so the paneer is heated through. Serve over rice or farro.

By the way, I did try the rice in a bag since I did not have a normal saucepan. I do not recommend it unless you are desperate for rice. It is extremely bland and boring.

Each day I made a list of things for which I feel grateful, sometimes more, sometimes less. Tuesday’s list includes:

-Endless sunsets streaked with orange, vermillion, purple, lavender and colors with no name.

-An ability to sing the world’s greatest chorale music with a group of experienced singers who even occasionally sings with the symphony.

Wednesday’s list includes:

-Books I love. My favorite is “Storyteller” by Leslie Marmon Silko. I must have read her story “Yellow Woman” at least 50 times.

-The ability to write myself. I entered a flash memoir contest on Wednesday.

Today’s list includes:

-A short but fun experience with my grandson whom I picked up at school. He told me all about what he is learning in science class–he is in seventh grade. We discussed genetics and Punnett Squares. I recently explained them to some high school biology students.

-Driving my tractor, grading the steep drive down to my cliffside house. I grew up on a farm and love driving the tractor.

-Cooking dinner. Here’s the recipe:

Fillet of salmon–keta

4-5 garlic cloves, coarsely chopped

1 poblano pepper, seeded and coarsely chopped

1/2 medium beetroot, thinly sliced and then diced

Bebere to taste or other spice if you do not have this

Several bunches kale, spine removed, and coarsely chopped. I used two kinds–one green and one purple.

Saute the garlic and beetroot in olive oil until nearly cooked. Add the poblano pepper and salmon. Sprinkle a coating of bebere to cover the salmon. Saute until salmon is nearly done and pepper is cooked but still bright green. Add kale, occasionally stir, and saute until kale is slightly wilted. Serve over rice. I used basmati from Pakistan.

Note: bebere is a spice from Ethiopia. I use homemade from my Ethiopian friends who have it special made. Her blend is complex but not very hot. Some commercial blends are mostly hot.