Tuesday, December 27, 2011
Paprika Vegetable Skillet and Having Great Friends
I consider myself to be a very very lucky girl. I got some incredibly awesome Christmas Presents, and most of them were for my kitchen and my cookbook shelf. Not only did I get a gorgeous salt grinder (which is exciting when you broke yours several months ago and have been stuck grabbing salt out of a ramekin), a fantastic 16 Quart Pressure Canner which I've already broken in, and my friend Preston got me the 12-Inch Cast Iron Skillet I've always wanted.
It's amazing! Not only could it kill a person in a single blow, but it makes delicious dishes and it's so very very homey. I'm using it every chance that I get. One of the best things about it is that I can put it in the oven to finish a dish off if I need to crisp up the top.
I used to live in a house where we used to make cornbread in a big cast iron skillet. have really fond memories of it always sitting on the stove, ready to go. Kitchen pieces like these turn into heirlooms. They get passed down or duplicates of them are gifted to remind someone of times past, of home. I love that this piece of kitchenware was added to my kitchen by a really great friend. Hopefully someday I'll be able to cook for him with it.
Cast Iron skillets need to be taken care of in their own way. You don't want to put them in a dishwasher, you just wash them with hot soapy water, then put a little light oil such as canola or vegetable oil in them and spread it around to coat the pan, wiping out the excess with a paper towel. This keeps them happy and in great condition. They really can last forever.
When I think of a traditional skillet meal, I think of crispy potatoes and vegetables. Great for breakfast or lunch, especially with a poached egg on top, you can use whatever vegetables you like but the combination below is my personal favorite.
Paprika Vegetable Skillet
3 Medium Potatoes, diced
1/4 of a Cabbage, shredded
6 Mushrooms, cut into thick slices
1 Cup Broccoli
1 Cup Cauliflower
1 Teaspoon Paprika
2 Tablespoons Olive Oil
1/4 Cup Cheddar Cheese
In a cast iron skillet, heat up the olive oil and add in the potatoes with the paprika, salt and pepper . Cook for about ten minutes, then add the cabbage. Cook two more minutes and then add the rest of the vegetables and some more salt and pepper if you like. Cover and cook for about 5 more minutes. Then, sprinkle with cheese and stick under the broiler for about three minutes until the cheese browns.
Makes 2-4 servings depending on serving size.