Veggies And Spice Turns Out Nice
I have been on the go for a while and have been living on leftovers and popping in to make a quick meal. Most of them have been things I have already blogged. Today as usual, I popped in for a quick lunch before going back out to visit a friend who just had a baby. I don’t have time to thaw meat or mess with too much chopping. I can hardly get away from that though, but with the right kitchen tools it goes fast.
First I used a potato dicer which looks like an apple slicer and works the same…you just push it down over the potato and slice the strips into cubes or smaller sticks. I placed the cubed Yukon gold potatoes into a skillet with a bottom coating of olive oil…about a tablespoon and a half. I covered the skillet and let that go for about five minutes on medium high. I carefully turned them over and let the other sides brown up a bit too. Slicing a whole zucchini into little half moons, I placed them all on top of the potatoes and stirred them under to get as much of the now nearly cooked potatoes on top. I kept the lid on but occasionally moved them around until I was sure the steam from the zukes would stave off more browning of the potatoes. At this point I added some spices: paprika, curry powder, garlic powder, cayenne pepper, black pepper and salt. I added a few slices of an onion in rings all around and stirred those under as well. Lastly, I put in some chick peas to add the protein that would get me through this busy afternoon. I’ll be having company for dinner tonight and I think this will make a dandy side dish for later too. Anything to save time!