Tuesday, October 12, 2010

Injera and veggie sautee

This one is a left-over delight. I still have a bunch of Ethiopian injera left and I must say its great with pretty much anything. So I made myself some faux ethiopian food last night.

1 Injera
1/2 of a large tomato
1 slice of a large (red) Bell pepper
1/2 red onion
Salt/pepper to taste

Pretty much any veggie you like

I usually start with peppers and onions, because those take longer to saute. Dice them up, throw them in a skillet with a little-bit of olive or veggie oil. Saute until they soften and "golden". The onions will start getting clear. Also, if you slow-cook them, they will taste much better.
Then throw in the softer veggies, diced. I usually scrape the seeds out of the tomatoes before dicing them up, to avoid the mushiness as much as I can. Also, if you are picky about the tomato skin (it peels once the tomatoes are cooking), then pr-peel them (you know how to do that right?).
Tomatoes don't need much time, watch for yellowing - if they yellow too much, they are done. Otherwise they become very sour and gross.
Then I just toss some herbs, salt, pepper, whatever else spices.

Then just dmp stuff on top your nicely-layed out injera, and you got yourself a delicious, veggie, and exotic dinner!

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