Food Network Friday: Seitan with Roasted Red Pepper, Soyrizo and Sweet Pea Sauce

First off, I can't believe it's Friday again! You know, Friday comes around every week, but sometimes it still sneaks up on me. I've been having a blast working on the cookbook, but took a break from my own recipes to cook up this one from Rachel Ray. I'm glad I did...it's quick, easy and packed with flavor. It's the ideal meal for when you want to eat something good, but you're not in the mood to cook.

Chicken with Roasted Red Pepper, Soyrizo, and Sweet Pea Sauce
serves 2

2 chicken seitan cutlets
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
salt and pepper
1 tablespoon olive oil
1/2 large onion, chopped
3 - 4 ounces soyrizo
2 cloves garlic, minced
1 small carrot, minced
1 roasted red pepper, chopped
1/3 to 1/2 cup vegetable broth
1/2 cup frozen peas, run under hot water
2 tablespoons chopped parsley
rice to serve

Combine the paprika, thyme, salt and pepper to create a rub for the cutlets. Rub it in and set aside.

Heat oil in a large skillet over medium heat. Pan fry the skillets until golden, about 5 minutes per side. Remove and set aside.

Add onions, garlic, carrots, roasted red pepper and soyrizo to skillet. Season with a little salt and pepper. Cook about 3 minutes, until onions are just slightly tender. Add 1/3 cup stock to deglaze, then add the peas and parsley. Place the cutlets back in the skillet to reheat and cook about 3 minutes until everything is heated throughout, adding more broth if needed. Check seasonings and serve over rice.

Notes on this recipe:

1. If you're soyrizo is like mine (Trader Joe's), it's already pretty salty. So add with caution.

2. Rachel Ray serves this over an onion/buttery rice. While I'm sure it's good, the dish has enough flavor that it doesn't need any specially enhanced rice, so why bother? (Can you tell that I was hungry last night?)

3. Most nights, I'd probably roast my own red pepper. But last night, I just opted for one out of the jar. I don't think it hurt the meal one bit.

Would I make it again? I would. It really is a great meal for a quick dinner and it's made from stuff I always have on hand. In the end, it was pretty impressive!

I'm not planning to take another whole week off from blogging, but if you came back even after that, Dear Reader, a big thanks to you!

Happy Weekend!