Friday, October 28, 2011
As the school year has worn on (I know, it's barely November), I have become increasingly fond on one-pan meals. I do love to cook elaborate meals, but my general week-day meals have become simple meals. Simple meals that don't create a lot of dishes to wash afterward.
It's been a super-busy week: Work, school, home-maintenance. But things seem to have calmed down a bit. Maybe next week will bring more cooking opportunities and I'll be back with recipes. Or maybe I'll find tar in my rain boots and a squirrel on top of the boiler again. (Yes, these things actually happened this week) That, however, is exactly the kind of week this meal is good for.
This is also one of those "use up what's in your fridge" meals. Feel free to substitute other root vegetables for what you see here and other greens for the radish greens. This would also be delicious with the vegetables roasted instead of pan-cooked.
Adapted from A Profound Hatred of Meat
2 oz seitan, cut into small chunks
1 small leek, halved and thinly sliced (white and light green parts only)
1 clove garlic, minced
5 small potatoes. quartered
3 French breakfast radishes, cut into eighths
greens from one bunch of French breakfast radishes, chopped
2-3 T red wine
1/2 tsp dried rosemary
freshly ground black pepper
Parmesan cheese (optional)
Heat the oil in large skillet over medium high heat. Add the seitan and cook for a few minutes, stirring, until it begins to brown a bit. Remove from heat and remove the seitan from the pan.
Add a bit more olive oil and return the pan to medium-high heat. Add the potatoes. Cook, stirring, until they start to take on a bit of color (5-10 minutes). Add the leeks, season with salt and pepper and continue to cook until the leeks begin to soften (I had a fairly young leek, so this didn't take a lot of time, 3-5 minutes). Now add the radishes and continue to cook for about 2 minutes. Now add the seitan and the greens. Season with salt and pepper again.
Add the red wine and rosemary. Stir to get all of the bits off the bottom of the pan. Cover, lower heat, and cook for another 5-7 minutes, or until the potatoes are completely softened.
Serve sprinkled with Parmesan cheese if desired