I was so tired and hungry after another long day of tornado cleanup work.
I’ve been volunteering with a group since Monday to help people clear their yard of trees and debris after and EF-4 tornado blew through Hattiesburg, leaving several hundred people without homes.
Thankfully, no one was killed in the tornado, and there were fewer than 100 people injured. Still, the devastation is overwhelming.
I grabbed a potato and cut it up with the Brussels sprouts, which I had washed and halved. I sauteed the ingredients in olive oil and a little kosher salt and fresh-ground pepper, then added some rosemary and marjoram from my window herb garden. It took about 25 minutes or so to make this, and it was so tasty and filling.
When I make it again, though, I think I will leave out the marjoram. It clashed with the rosemary.
Here is the recipe:
Brussels Sprouts Scramble
1/2 pound Brussels sprouts
1 large potato
1/2 cup cooked garbanzo beans
1 tablespoon olive oil
1/4 teaspoon kosher salt, or to taste
Fresh-ground pepper to taste
Fresh rosemary leaves
Wash and halve Brussels sprouts. Wash potato and cut it into 1-inch cubes. Heat olive oil in a saute pan. Add potato and salt. Saute for about five minutes, then add Brussels sprouts, garbanzo beans and pepper. Saute 10 to 15 minutes longer or until just about done. Add rosemary leaves and saute a few minutes longer. Serve warm. This was enough to make two meals for me.