Greek Hash

It won't stop snowing.  I want to go outside so badly, I want to feel the sun on my skin.  (SUN!)  I want to feel a warm, gentle breeze on my cheek.  I am so eager for spring to get here (which, if we check our calendars, it already HAS, ahem!!) that I had a dream last night that there was a nice, soft rain that erased away all of the snow, and the brown grass turned green and there were blue skies and butterflies...but then I woke up to my wintery reality of the
white frosting on my previously cleared sidewalks and a thick blanket covering everything else. Ah, well.  At least I know it has to end at some point, right?  Right??

In the meantime, here's a comfy, hearty meal for you to enjoy.  It's my new favorite, and it's easy...so easy!  You can get super lazy and buy ground chicken or turkey instead of cutting it all up.  And you can buy pre-cut cauliflower, although I like mine super small, because I like to get all of the flavor on my fork at once.  You do it your way, and I'll do it mine and we'll both be nourished and happy.

Greek Hash

Ingredients:
fat of choice
1 head of cauliflower, chopped
1 colorful bell pepper, diced
1 large onion, diced
1 1/2 pounds chicken thighs, cut in bite sized pieces (or ground chicken, ground turkey)
6 cloves garlic, minced
3 sliced peperoncini peppers, diced (or get the already cut ones and scoop out a couple forkfuls
1 can artichoke hearts, drained
1 TB capers
1 tsp dried oregano
zest and juice of 1 lemon
1/4 cup chicken stock
salt and pepper
red pepper flakes (optional)

Directions:
Preheat oven to 400F.  In a large bowl, toss cauliflower, bell pepper, onion and 1/2 of the garlic with oil of your choice.  I've used olive oil and bacon grease.  (Mmmmm...bacon.)  Sprinkle with salt and pepper and some red pepper flakes, if you're spicy.  Throw them onto a baking sheet and get all those veggies nice and flat.  Bake until crispy and soft, 30-45 minutes (the larger chunks take longer, another reason I like it all small.)

In the meantime, heat a large skillet over medium high with a tablespoon of your fat of choice.  (mmmm...bacon!)  Sauté your chicken or turkey with a sprinkle of salt and pepper until cooked through.  Add in garlic, peperoncini, oregano, artichoke hearts and capers and cook about 2 minutes.  Add in the lemon juice and zest and chicken stock and let simmer until most of the liquid has evaporated.  (It will be done when your veggies are done roasting.  Genius, right?!)

Grab a big bowl and mix your chicken stuff with your veggie stuff, scoop out onto plates and enjoy.  This pairs fantastically with a caesar salad...