Or, What to make when you want to feel like a provider of hearty sustenance.
Everyone has an inner lumberjack (Monte Python fans, anyone?) and that’s okay. When I am trying to make a quick midweek dinner – and in my house that means leftovers for lunches would be great/are mandatory – this is the kind of recipe I reach for. It’s hearty, healthy, and cheerful. It’s just as good the next day, can be easily stretched for more people/servings, and will take substitutions incredibly easily. Vegetarian? Try veggie sausages or tofu. Low carb? Skip the potatoes and top with a couple of fried eggs. The options are endless.
I often make this with onions (because who doesn’t love a bit of caramelized onion in their skillet?) and more greens, like sliced zucchini, kale, or spinach. Really, this recipe will take almost anything you throw at it or have lurking in your fridge.
I’m showing this skillet in a very basic, stripped down version so you can see just how lovely the no-frills edition can be. (It was really good. I wish I had more leftovers.) You should use this as a template. Let your imagination (or your inner lumberjack) be your guide.
- chicken sausages (I'm obsessed with Trader Joe's jalapeño chicken sausages at the moment)
- about 2 small/medium potatoes per portion
- 2 medium heads of broccoli
- 5 oz cherry tomatoes (1/2 of a 10oz package)
- olive oil
- salt & pepper
- steam the potatoes in a small pot until tender.
- heat 2 tablespoons of oil in a skillet over medium high heat.
- add the sausages and either cook through or just brown on all sides (if using precooked chicken sausage like I did here).
- add the broccoli and tomatoes in an even layer, moving sausages so they sit on top of the veggies.
- season with salt and pepper and cook until veggies are tender and slightly caramelized.
- by now, the potatoes should be done. I slice them in half and crush the cut side down into the pan, hoping for a bit of browning and crisping during the last 2 minutes or so of cooking time.
- add a drizzle of olive oil at this point if it looks like your pan is dry or veggies are sticking.
- season with salt and pepper and serve with aplomb.