Sunday, July 26, 2009

Kielbasa and Peppers Skillet

I always keep a turkey kielbasa on hand for weeknight desperation dinners. The turkey kielbasa aren't as greasy as the regular ones, and they keep forever in the fridge or freezer. This recipe is more to serve as inspiration than as something to follow in great detail. You can add the noodles to the pan or serve them separately. I have also used potatoes or pierogies as a starchy substrate. For veggies just use what you have on hand. Adding fresh herbs at the end is a nice touch if you have some on hand.

1 turkey kielbasa, sliced
2-3 c. veggies, in this case: colorful bell peppers, sliced
1/2 lb. pasta, potatoes, or pierogies, cooked
1 c. broth (any kind)
2 Tbsp. cornstarch or potato starch
2-4 tsp. spices, in this case: sage, red pepper flakes, and and white pepper
1 handful fresh herbs, chopped (optional)
oil for cooking

Heat 2-3 Tbsp. oil in the skillet. Cook the noodles (or potatoes or pierogies) on medium high, tossing frequently, until the edges are crisp and browned. Remove from the pan and set aside.

If needed, add more oil to the skillet. Cook the kielbasa slices, stirring, until they begin to brown at the edges. Move the kielbasa toward the edges of the pan and add the veggies and spices. Cook until the veggies are tender, tossing gently while cooking. Add small amounts of broth, if necessary.

Mix the remaining broth with the cornstarch. Add the pasta/potatoes/pierogies back to the pan. Add the broth and starch mixture, tossing the contents of the pan to combine, and simmering so that the sauce thickens. Add the fresh herbs and adjust the seasonings if necessary.

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