On this Good Friday, I give you a completely inappropriate recipe. Forgive me — I’m sure you could substitute tofu for the chicken. Or just wait until Lent is over to make it. I discovered this yesterday when casting about in my fridge for dinner after a long afternoon of Coppélia rehearsals. My stipulations: It had to be healthy, quick, and economical (using ingredients I already had).
College Cooking: Stuff in a Skillet
I used: green beans, red bell pepper, frozen chicken (diced and pre-cooked… because I’m a culinary cheat), and mashed potatoes (from a box… because I’m a college student). Also, salt and pepper.
- Boil water in the skillet. Put green beans in the boiling water for about 7 minutes, or until they look pretty and have the desired crunch level. Drain and set beans aside.
- Cook — or in my case, heat — the chicken in the skillet. Set aside.
- Start mashed potatoes. Follow directions on the box. Otherwise, simmer potatoes in a pot for 20 min, drain, and mash together with a bit of milk, butter, pepper, and salt.
- Sauté chopped pepper. Add chicken and green beans back to the skillet to warm everything evenly. Got to make sure we’re all on the same page.
- Add stuff to make it taste good: butter, salt/pepper, a dash of curry powder, or garlic (would add this one earlier when sautéing pepper) are all options… When I was little I liked to put a healthy sprinkling of paprika on my mashed potatoes, but that was less about the taste and more about the fact that they turned orange.
This recipe is particularly vague and rather unhelpful… the perfect addition to my motley College Cooking series!