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Dinner Skillet: Cauliflower-Sweet Potato and Spinach

5 June 2014

Dinner Skillet Cauliflower-Sweet Potato Spinach_heidikinscooks_June 2014

During the summer I really don’t like to turn my oven on because it makes the entire house feel about 18 degrees warmer. I also do not want to spend the entire summer subsisting in salad. So, stove-top dinner is the solution, right!? This one-pan skillet is packed with veggies, but doesn’t feel like it’s packed with veggies; the combination of flavors are quite delicious. Topping it with a poached egg and a bit of paprika makes it feel fancy and taste even more delicious.

Dinner Skillet: Cauliflower-Sweet Potato and Spinach

Serves 3-4

Ingredients:

2-3 tablespoons olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
3-4 cloves garlic, minced
1/2 pound ground turkey
3 or 4 shakes red pepper flakes
1/4-1/2 teaspoon dry mustard
1/4 teaspoon white pepper
1/4-1/2 teaspoon herbs de Provence (or a mixture of oregano, basil, thyme, and whatever else looks good)
1/2 teaspoon salt
generous amount of fresh-ground black pepper
1 medium white sweet potato, peeled and diced into small cubes
1/4 head (about 1 1/2 or 2 cups) of cauliflower, diced into small pieces
5-6 oz. fresh spinach, rough chop

3-4 eggs
3-4 tablespoons Parmesan cheese
pinch of paprika for each plate, to garnish

Instructions:

Heat olive oil in a large skillet that has a lid over medium-high heat. Add onion, pepper, garlic and stir until softened, about 3 minutes. Add ground turkey and spices and cook until the turkey is almost browned, stirring occasionally. Add sweet potato and cauliflower and stir for about a minute, then reduce heat to medium, cover and let simmer for about 7 minutes until potato and cauliflower are softened. Add spinach and stir for about 2 minutes, when spinach is wilty turn off the heat and let sit, covered, until you are ready to serve (i.e. while you finish poaching your eggs).

I followed Alton Brown’s method for poaching eggs, because I feel one can never really go wrong with Alton Brown.

When you are read y to serve, scoop some of your skillet onto each plate, make a little well in the middle, top with a poached egg, a sprinkle of Parmesan and a pinch of paprika. (J-Mo added Sriracha to his plate because he adds Sriracha to everything he eats. You know, if you need more spice in your life.)

 

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