Veggies’n Gravy Over Broiled Potatoes

I achieve boredom effortlessly. That trivial fact I attribute to the myriad of delicacies I conjure up in the kitchen.

Not too long ago, I decided to add a healthy shake of dried red chili flakes to my tuna sandwich. Hub’s expression was notable. He had “that look.” You know the one. It is when one eye is squinted to the point it is almost closed while the brow above the other eye is raised.

Making sounds of sheer delight, I took one bite after another, causing his expression to morph from trepidatious caution to uncontrolled curiosity.

We mix dried red chili flakes into all our tuna sandwiches now.

This recipe is quite tasty and as easy as drooling in your sleep.

Ingredients:

Five medium-sized washed red potatoes with or without skin. I leave the skin on mine.

Slice potatoes into ½ inch slices and spread them on a cookie sheet with aluminum foil. I spray mine with olive oil spray first to prevent sticking. You will need another sheet of aluminum foil to cover the potatoes too.

½ teaspoon or a good sprinkling of garlic powder to taste

Pepper to taste

½ large yellow onion, chopped

Two cups of washed and chopped, or sliced Cremini mushrooms

Two cups of chopped broccoli

Two cups of chopped cauliflower

One can of Golden Mushroom soup

¾ cup of white wine – you pick – I like to use Sauvignon Blanc or Pinot Grigio

One cup of water, and

A sprinkle of Parmesan cheese for each serving if you like

In a frying pan, use olive oil spray or two teaspoons of olive oil -or whatever oil you want to coat the bottom of the pan. Add the onion and heat on medium until they become translucent. Add the mushrooms and continue to cook for another 10 minutes. Keep stirring until everything is the texture you like. Add a little bit of water if things start to stick.

Add the can of Golden Mushroom soup to the pan, stir it to get anything sticking to the bottom of the pan up, and mix in with the soup.

Gradually add a little of the wine and continue to stir until all the wine is used. Then add your garlic powder and pepper – do this to your taste.

Mix all together, turn the heat down to simmer, and reduce the sauce for about half an hour to 45 minutes. Stirring occasionally. Add little bits of water as needed to keep the sauce from becoming too thick – you’ll want the sauce to be creamy in texture.

While the sauce simmers, shake pepper over the potatoes, cover loosely with aluminum foil, and place in a preheated oven to 400 degrees.

Check on the potatoes in about 20 minutes, and when they are just about the texture you like them to be (poke with a fork), take them out of the oven and remove the cover.

While sauce continues to reduce (never be afraid to add more liquid – you can always continue to cook down if need be), you will put the veggies in a microwavable container or steam them just about to the texture you prefer. We like ours on the firmer side.

Put the potatoes back into the oven a few minutes before the sauce looks ready, and broil them until they brown and blister just a little.

When all is cooked, put some potatoes on each plate, add the veggies over the top, and pour the sauce over them. If you like, add a sprinkle of Parmesan cheese over the top.

Add a salad, and you’re all set.

You will love this dish and find your own excellent way to prepare it. Simple, delicious, and healthy, and it makes excellent leftovers! If you are lucky enough to have any :)