Another Meatless Monday is ready for the record books. I have to say I rather like the challenge and subsequent creativity that this little experiment is providing. As a money-saving and health enhancing exercise it is good for Mama D’s Kitchen.Â
This week’s adventure was Vegetable Hash. I must give a good bit of the inspiration to a recipe I found in Cooking Light Magazine. While the ingredients were basically the same, I took a few liberties with quantities and techniques. I added “Toads in the Hole” to my version. This is the odd name that I use to describe a slice of bread with a hole cut out of the middle in which an egg is cooked to perfection or however the eater likes it. This was a staple when my kids were growing up. It was quick, easy, and could be eaten out of hand and on the run since mornings were not always pleasant in Mama D’s house.
Added color and a spark of flavor was provided by Roma tomatoes, parsley and green onions. The eggs, of course need no introduction. An added flavor component was “Herbs de Provence”. This is a dried herb blend that includes flavors that run the gambit from savory and marjoram to fennel and lavender. My blend smelled woodsy and a little sweet and when used in the correct measure gave an interesting depth of flavor. My word to the wise is add this a little at a time. In moderation it is interesting and pleasant, but too much and it becomes an ill-mannered Frenchman.
My Recipe Notes:Â I kept this on the light side using only 2 teaspoons of olive oil. My trusty box of good chicken stock added a little moistness as needed. A non-stick fry pan gave the eggs a fighting chance to come out intact. A lid was crucial to allowing the eggs to cook properly and insure the vegetables were tender crisp. Finally, I used a mixture of shredded Romano cheese and crumbled Feta to garnish the dish. Any hard or crumbly cheese would work. Go with whatever you’ve got on hand. This could probably serve four people, but they’d be raiding the refrigerator before bedtime, so it served the two of us lavishly, but still without guilt.
This rated 5 stars on the “Dear Husband Scale” so it will be making future appearances. Vegetable Hash could wander into Fall and Winter Meatless Mondays with a change of seasonal veggies and seasonings. Hope you’ll give this a try, and as always make it your own. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Love, Mama D
Heat a large skillet and add the olive oil. Add the potatoes and onions to the pan. Sprinkle the herbs de provence on top and cook with out stirring for 5 minutes.
As you are cooking the vegetables add the chicken stock as needed to keep things moving.
Stir the potatoes and onions. Add the green beans and cook for another 3 minutes. stirring occasionally. Add the squashes and cook for 2 minutes or so.
Add the tomatoes, parsley and green onion to the pan and cook for several minutes.
Using a spatula, make four holes in the vegetable mixture. Break one egg into each of the holes. Cover and cook for 2 -4 minutes depending on how hard or soft you like your eggs.
Carefully scoop out the hash into shallow bowls. Top with the grated cheese
Divide dough into four pieces. Stretch and pat into evenly thin shapes. Free-form is what you're going for with an approximately 7 inch by 5 inch area. Spray lightly on both sides with non-stick olive oil spray and place on a grill heated to medium. Grill about 3 minutes on each side and remove from heat and set aside until ready to assemble.
Using a vegetable peeler, make long, thin strips from the zucchini, summer squash, and carrot. Set Aside
Cut the red pepper in half lengthwise, remove the seeds and veins and slice very thinly. (Ancient Sweet Red peppers work really well for this.)
Slice the onion thinly lengthwise. Slice the garlic thinly and set aside with the other vegetables.
Cut the chicken thighs into small bite size pieces. Sprinkle with the Backyard Brick Oven Seasoning. (I like this seasoning blend, but use what you love.)
Heat a large fry pan over medium heat. Add one teaspoon of the olive oil and the chicken bits. Cook stirring often until the chicken is cooked through and browned. Remove from pan and allow to drain on paper towels. Leave the drippings in the pan.
Add the onions to the pan and cook for three minutes, stirring often. The onions should begin to soften. Add the carrot strips and cook/stir another 3 minutes. Add the red pepper strips to the pan and cook for 2 more minutes
Add the garlic, zucchini, and squash to the pan and cook for another three or four minutes. The veggies should be lightly browned and soft.
Divide the vegetable mixture between the four pre-cooked crusts. Divide the chicken bits among the four crusts. Sprinkle the crumbled goat cheese over the pizzas. Drizzle with the remaining olive oil.
Carefully transfer the pizzas to the grill. Cook 7-9 minutes until the cheese has melted slightly and everything is golden. (Keep them moving to avoid burning.) Remove from grill and serve.
Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Penne with "Sausage" Chicken and Goat Cheese
Print Recipe
Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
For the Chicken: Place the tenders in a quart size zip top bag.
Combine the fennel seed, pepper flakes, 2 minced garlic cloves, 3/4 tablespoon olive oil and the Italian seasoning. Pour into bag, seal and massage to distribute the marinade. Refrigerate for up to 24 hours.
To grill the chicken: Remove the chicken from the marinade. Thread the tenders on 2 or 3 skewers. Place over medium grill heat and cook, turning occasionally until chicken is cooked through. This takes about 15 minutes. Remove chicken from skewers and use in recipe or refrigerate for up to 3 days.
Cook the pasta according to the directions on the package reducing cooking time by one minute While the pasta cooks, prepare the sauce.
Zucchini: Cut in half crosswise. Cut each half lengthwise into 3 slices. Cut each slice into 3 or 4 strips.
Onion and Garlic: Cut onion in half lengthwise. Slice thinly lengthwise.
Finely chop the 3 cloves of garlic.
Peppers: Cut peppers in half lengthwise. Remove the seeds and cut in half crosswise. Cut in 1/2 wide strips
Heat a large fry pan over medium high heat. Add the remaining olive oil. Add the onion and cook for 2 minutes. Add the peppers and cook 3 minutes more. Add the garlic and zucchini. and cook 3 -4 minutes.
Cut the chicken tenders into bite size chunks. and add them to the pan. Stir in the chicken broth slowly. You want everything moistened, but nothing swimming. You may not need to use all of the broth.
Simmer for a few minutes. When the pasta is cooked al dente, drain it and add it to the fry pan. Toss to combine everything and cook another minute.
Crumble the goat cheese on top of the pasta and spoon into bowls. Top with ground pepper to taste.
To make the garlic oil: Place olive oil and smashed garlic cloves in a small pan. Cook over low heat until the garlic is lightly browned and the oil has become fragrant. Allow to cool before removing the garlic. (use the garlic in marinades or as a seasoning)
Precook the potatoes: Cut the potatoes into 1 inch chunks. In Place the potatoes and a little water in a microwave friendly container. Cover loosely and steam in the microwave for 4 minutes or so. The potatoes should be barely tender. Set aside to cool.
Prepare the veggies for the grill: Slice the squash in 1/2 inch thick diagonal slices. Trim the ends off of the beans. Cut the onion in half lengthwise. Halve or quarter the peppers.
Heat a grilling basket and a flat grate on the grill. Coat with olive oil cooking spray. Take 1/2 tablespoon of the infused olive oil and toss with the potato chunks. Use the rest of the oil to brush the vegetable slices.
Put the potatoes in the basket and the vegetables on the grate. Grill, tossing the potatoes and turning the vegetables occasionally. It should take about 15 minutes to have everything turn golden.
Remove the vegetables to a cutting board. Cut in chunks that are about the same size as the potatoes. Place in a large serving bowl along with the potato chunks.
Add some freshly ground pepper and a pinch of salt and toss to combine everything. Drizzle the balsamic over everything and enjoy!
