If last winter was the winter of soup, this is the winter of the skillet. All my meals lately seem to consist of whatever vegetables I have lying around tossed in a skillet and lightly seasoned. Some of these meals turn out better than others for sure, but what I am really liking about them is how quickly they come together. No need to simmer for hours at a time, hovering around near the kitchen lest it scorch or boil over. Takes about 25 minutes if you chop as you go like I do (a good chef wouldn’t recommend that, but I’m not a chef, so there!) Here’s one that was particularly delicious.
2 medium red or other potato (not russets, they fall apart), scrubbed and diced
1 onion, diced
8 oz package mushrooms, sliced
1 large green bell pepper, diced
1 can pinto beans, rinsed and drained
1/4-1/2 cup your favorite salsa
salt and pepper to taste
1. In a large non-stick skillet over medium-high flame, heat enough water to cover the bottom. Add the onions and potatoes, cover and cook about 5 minutes.
2. Add the mushrooms and cook uncovered for 5 minutes.
3. Add the pepper, cover and cook 5 more minutes, adding a little more water if it’s starting to stick.
4. Finally, add the beans and salsa, give it a good stir and heat through. Depending on how big you chopped your potatoes, you may need a little more time with the lid on to get them cooked through.
What I liked most about this meal was its versatility. It made an excellent reheat-able dinner at work, for one thing. My boyfriend topped it with cheese and wrapped it in a tortilla, and I think he also added some kolbassy when I wasn’t home to wrinkle my nose at it. I ate the last of it for breakfast today, topped with a fried egg.
Also, the variations are endless! I’m seeing another version with sweet potatoes, red pepper, and black beans, finished with a squeeze of orange juice and maybe a handful of baby spinach. Yum. Last week I made one with potatoes, leftover roasted squash, an apple, and some cabbage, finished with lemon juice. Trust me, that one was much better than it sounds 😉