Wow.
What crazy weather we endured on Saturday in BC’s Lower Mainland! We had been forewarned of heavy rain and wind…and after several months of drought, we knew a rain drench could spell F-L-O-O-D. The cement-like ground seemed less than welcoming for a soaking. We braced for buckets and buckets.
But it wasn’t so much the rain. It was the wind. The scary, scary wind! Drought-weakened trees and heavy branches snapped like bitsy twigs, patio furniture flew over fences, and many areas lost power (and are still without).
In a quest to use up my fridge contents before I potentially fell off the power grid, I grabbed a crazy assortment of vegetables and took to chopping. The ground bison that had been ear-marked for burgers joined the melee.
After some speedy knife play, I had produced an enormous vegetable/bison medley.
Actually, I chopped up two skillets’ worth of vegetable goodness! Enough for dinner last evening, and some pre-portioned dinners that I have nestled in the freezer for busy work days. Yes!
This simple feast was DELISH! Here’s what I did: a heaping tablespoon of organic ghee heated up in my huge skillet. Half a chopped large sweet onion joined the fat, followed by about 3-4 ounces of ground bison. I broke up the bison and sautéed until just about no longer pink. Then I added the remaining vegetable glory, all chopped to similar bite-sized pieces: sweet potato, cauliflower, broccoli (always peel and use the stems, too), patty pan squash, and zucchini. I drizzled coconut oil into the mixture, and added sea salt and pepper to taste. After a few minutes of cooking time, I removed from the heat and added a hefty dose of nutritional yeast (you can use parmesan cheese, if that suits your palate). A deft stir with the biggest spoon in the drawer – et voila, a sauce-y, tasty extravaganza!
(And then I did it all over again!)
