This time of the year is a real cooking challenge for me. It is so darned hot that appetites are all over the board. One day everyone is starving, the next day one of us is hungry and the other 2 aren't. Do you have this problem?
The heat/appetite issue is one problem. The other is I would rather be piddling in the yard! With the heat I end up starting yard and garden stuff late in the day. You know, just about the time I need to start dinner.
I could literally exist on homegrown tomatoes alone, but I would have a revolt on my hands if I expected that of the family. Today, I was having one of those, "what to cook days" and rummaging the freezer, fridge and cabinets for ideas.
It was while I was assessing what I had on hand that I remember having a dish at The Merchants in Nashville years ago that just happened to use all the stuff I had (that never happens!).
It has been years since I had this dish but I think that my version turned our pretty well (considering my memory isn't what it used to be). This dish took 30 minutes from start to finish so I do believe I will be adding this little goodie to the dinner rotation.
Now, let me say that I was just playing around with this dish so I didn't think ahead to make pictures of it as it progressed, so I just have the finished product. I didn't do any special styling....just tossed it on a plate and we dove in! That being said, I didn't make sure the veggies were on top for color and didn't even consider which color Fiesta it would look best on so it looks a bit bland, buttrust me it is yummy.
1 Pkg. Uncooked Pasta (I used linquini)
1 Yellow Squash (washed and sliced thinly and then halved)
1 Zuchini (washed and sliced thinly and then halved)
1 Medium White Onion (chopped to bite sized)
1 Red Pepper and 1 Green Pepper (chopped to bite sized)
3 Boneless Pork Chops (I had these onhand, the original dish used grilled pork medallions, you could also use grilled chicken)
Salt and Pepper to Taste
1 cup Chicken Broth plus 3 tsps.
1/2 cup White Wine
1/2 Tsp. Cajun Seasoning
1 tsp. corn starch
2 cloves of garlic, finely minced.
2 Tbsp. Olive oil.
Wash and Chop all vegetables. I pre measured my liquids and spices and set those aside, just my preference.
Grill meat to just shy of done. You can season your meat with salt and pepper and cajun spice if you desire. The above 1/2 tsp of cajun seasoning is for the vegetables, so you would use additional to season the meat. I didn't feel like digging out the charcoal (although "real" grilling would make this awsome) so I used the George Foreman. Remove meat from grill and let rest 5 minutes then thinly slice.
Cook pasta according to package directions. When draining reserve 1/2 cup cooking liquid.
While pasta is cooking heat olive oil in large saute pan. Saute squash, zuchini, onion and peppers until tender. Add garlic and saute 1 minute. Add 1/2 cup of wine and reduce by half. When reduced add chicken broth, salt and pepper and cajun spice. Reduce heat and simmer 5 minutes. While this is simmering mix corn starch with 3 tsp. chicken broth until smooth. Gently whisk into meat and vegetables and cook 30 seconds till thickened slightly.
Add 1/2 cup reserved cooking liquid and drained pasta to vegetable/meat mixture and mix well. All done!
There are literally a million ways to tweak this dish to your own tastes. I would love to hear your tweaks if you give this a try! Thanks for stopping by.