Thursdays are for Cooking
Ex has extended Personal Business Ashore, so y’all will have to put up with me until her return. Yeah, it’s a rushed post, but better that than none, and who can’t use a quick and easy dinner recipe on occasion?
Kielbasa with Peppers and Potatoes
And onions. You’ll need:
1 tablespoon vegetable oil
1 (16 ounce) package smoked kielbasa sausage, diced
6 medium red potatoes, diced
1 medium onion, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
You’ll do:
1) Heat the oil in a saucepan over medium heat. Place kielbasa onion and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
2) Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.
Done- break out the crusty bread and a beverage of choice. Hat tip to allrecipies for the inspiration.
Category: Cooking
For those who like to cook under pressure….
Sausage and Peppers
Ingredients
1 tbsp Olive oil
8-10 Italian sausages
1 Onion Medium, Cut into thin slices
2 cloves Garlic Finely minced
3 Peppers 1 Red, 1 Green, 1 Yellow, Cut into thin slices
1 can Diced tomatoes 15 oz. can
1 tbsp Italian seasoning
Salt To taste
Pepper To taste
1/2 cup Water Or broth
Instructions
Turn on Instant pot to the “Saute” setting and heat oil.
Add sausages and saute until golden brown.
Remove sausage to a cutting board and cut into thick slices. Keep aside.
Add onions, garlic and saute for about 1 minute.
Mix in sliced sausages, peppers, tomatoes, Italian seasoning, salt, pepper.
Pour water and mix everything together.
Put the lid on and turn up the the valve to “Sealing.”
Select “Manual” mode and set the timer for 10 minutes.
When the cook time is over, turn the valve to “Venting” and let the pressure release.
Mix everything together gently. If the sauce is too thin, turn on the “Saute” setting and cook for 5-10 minutes until excess liquid evaporates and is reduced and the sauce becomes thick.
Garnish with fresh parsley, if you like and enjoy!
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Note: This is a recipe that allows for LOTS of substitutions and additions.
Any sausage (kielbasa, andouille, bratwurst, chorizo, etc.) work great here.
The addition of other veggies (squash, eggplant, etc) won’t hurt this recipe. If you like it, you can add it.
Finally, if you want more flavor, use beer instead of water or chicken broth. One 8 oz can will work just fine.
Finally! We’s ’bout to fall out from hunger. Was concerned that Mi’Lady was caught up in the nasty weather up her way. Or had gotten bogged down doing the research for the much anticipated Field Artillery Fridays Posts. You did noticed that I hadn’t whimpered or complained not one single time.
Nothing like the classics in a pinch and yes, it is quick, easy, one skillet, and will fill you up. Made this up a little while back using some of Johnsonville’s Better Cheddars, a porked beast sausage infused with cheddar cheese. They added a nice little change up. A beef beast kielbasa works well too, for those that can’t do the porked beast.
Tanks Mate!