2730 Recipe 1, Using up dead veggies

Sunday, January 3, 2010

If you want to be seen, stand up.
If you want to be heard, speak up.
If you want to be appreciated, shut up.

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Vegetables die in the refrigerator. This easy recipe uses up all that no-longer-presentable stuff languishing in the crisper. Use what you've got. Limp carrots, wilting iceberg lettuce, floppy celery, no-longer fresh spinach, spotted sweet peppers, it's all good. You'll want at least five different vegetables, preferably in different colors. (The first two should be carrots and onions.) Vegetables that work also include yams, cabbage, onions, jimaca, turnip, celery root, string beans, broccoli stems, etc. Even mescalin salad and a bit of olives works. A bit of apple is ok, too. About the only things that don't work are white potato, beans, and peas.

This was one of Jay's favorites. I invented it in the mid-'90s, and was surprised to recently find a similar dish at Casa Maya.

"Use It Up" Chicken

Ingredients:

• A least five vegetables, enough for a serving for each person (more of the mild, less of the strong-tasting). They'll cook down, so be generous.
• Carrots and onion are a must, to sweeten the mix.
• Boneless chicken breast or thigh, one serving for each person.
• Thick slices of tomato, enough to cover the chicken pieces.
• Cheese: mild cheddar, Jack, Swiss, any that you might use for a grilled cheese sandwich.
• Olive oil
• Garlic (preferably roasted)
• Salt
• An oven-proof dish for each serving.

Directions:

• Chop or shred the veggies (except the tomato), small, no larger than 1/2 inch. Smaller is better.
• Heat olive oil in a nonstick skillet on medium high, and saute the veggies and garlic (to taste), starting with the harder veggies and then adding the tenderer ones, until all are soft and slightly browned.
• Salt the mixture to taste, then mound each serving on the plates.
• In the same pan, add more oil if necessary, lower the heat, and saute the chicken pieces 'til done but still moist, pressing or cutting to keep them flat.
• Put one serving of chicken on top of the veggie mound on each plate.
• Cover the chicken with tomato slices.
• Cover the tomato slices with sliced cheese.
• Broil close to the element until the cheese melts and begins to brown.
• Serve.

It'll taste different every time, depending on what vegetables and cheese you use. Experiment. You can also layer differently, with the chicken on the bottom, topped with veggies, tomatoes, then cheese. You can layer in some white sauce or mole or peanut sauce if you happen to have some lying around. Make extra servings and freeze if you have a lot of end-of-life vegetables, thaw and reheat in slow oven.
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