Archive for June, 2008
We picked up some kielbasa on sale, but were tired of our usual method of cooking it with sauerkraut. One of our friends, JadenKale, described this dish in a chat, and I knew we had to try it! 2 lbs of kielbasa scarfed down, and kids wishing for more – this is a definite crowd pleaser!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, and delicious recipe. This is a faux-fast-food recipe, with a meal being ready in under 45 minutes.
- a little olive oil (just enough to cover the bottom of your pan)
- 1 medium diced onion
- 5+ cloves garlic, minced
- 2 lbs Kielbasa
- 8oz sliced mushrooms (fresh or canned, optional)
- 1 TBS hoisin sauce (see alternative recipe below if GF)
- 1 TBS balsamic vinegar
- salt and pepper to taste
Hoisin sauce substitute:
(The Hoisin sauce and black bean paste available in our grocery store’s asian section has gluten, in the form of the wheat in soy sauce. This won’t give you the exact same taste, but it will be similar enough to flavor this dish.)
- 2 TBS Soy sauce or Tamari
- (La Choy, Braggs, and San-J are gluten-free)
- 1 TBS black bean paste or oyster sauce, whichever you can find gluten-free
- 1 1/2 tsp molasses
- 1 tsp White or rice vinegar
- 1 tsp Sesame oil
Mix well together. You’ll use about 1 TBS of the sauce for this recipe. Save extra sauce in a ziploc or plastic container for next time.
Cut the keilbasa into 1/4 inch rounds, and set aside. Dice the onion and mince the garlic.
Warm enough oil to coat the bottom of a large skillet or pot over medium heat. When it’s come up to temperature, add onions and garlic. If you are using fresh mushrooms, add those to the onions & garlic.
Sauté over medium heat, stirring occasionally, and season with just a pinch of salt and a few grinds/shakes of pepper.
When the onion & garlic have started to soften, add kielbasa. Season with another couple grinds of pepper, and stir frequently, browning the kielbasa. When the kielbasa starts to brown, and add drained canned mushrooms, if using.
Cook over medium heat, stirring occasionally until meat turns golden brown, the onions are translucent, and the scent is delicious.
Add 1 TBS of balsamic vinegar and 1 TBS of commercial hoisin sauce or the substitute described above. Turn the pan down to low and use the combined sauce to deglaze the pan and coat the meat. Reduce the sauce (let it simmer) until it clings to the meat, and isn’t runny.
Serve with rice (I like the Carolina Jasmine) and a green veggie – steamed broccoli works well. Enjoy! This is best served with a shirt from the recipe’s creator, JadenKale.
As winter turned into spring, we started steaming more vegetables and roasting fewer. Now that spring is turning into summer, we’re avoiding the oven and using the crock pot more and more – it gives us a hot meal without a hot kitchen!
We’re also making more and more one-pot meals, or stove-top casseroles. Delicious, easy, and fewer things to clean up after dinner!
- Chicken Rattatouille with pasta (we like Tinkyada Brown Rice Spirals)
- Steamed green beans and Pelau
- Keilbasa ala JadenKale (recipe to be added later), with a salad on the side
- Taco Friday, with lettuce, guacamole, salsa, and olives as toppings. The creaminess of the guacamole helps us not miss the cheese
- Rotisserie chicken with Cole Slaw, potato chips, and a new 3 bean salad recipe
- Chili and corn chips, olives, and guacamole
- Pot roast, mashed potato, and salad
What are you eating?
I’ve been missing the creamy taste of Risotto, but haven’t had any arborio rice, nor the desire to stand over a stove stirring for an hour. With chicken and asparagus (or any other vegetable) and some basmati rice you can make a delicious faux-risotto. Asparagus is wonderfully in season right now, and the wonderful fresh taste stands out. I added coconut milk to add the creaminess you would usually get from the arborio rice. It was delicious! (Remember that coconut milk doesn’t give a coconut flavor if the dish has salt and is savory – sugar enhances the coconut flavor)
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe. This is also a faux-fast-food recipe that can be cooked in under 45 minutes.
- 2 TBS olive or canola oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 tsp basil
- 1 shake cayenne pepper
- 1/2 tsp oregano
- 2 pinches kosher salt
- 1 to 1 1/2 lbs boneless/skinless chicken, I prefer to use thighs
- 1 splash white wine (optional)
- 1 1/2 cup basmati or Jasmine rice (The Carolina Basmati and Jasmine rices work wonderfully)
- 1 lb fesh asparagus
- 1 14oz can coconut milk
- 1 cup water
Warm olive oil in a large skillet over medium heat. Add garlic, onion, and spices, and sauté until they begin to get tender.
Chop the chicken into 1/2″ cubes, then add to the onion/garlic mixture. Cook the chicken over medium heat until browned on all sides, stirring occasionally.
While the chicken is cooking, break the ends off the asparagus, and then cut it into approximately 1″ pieces.
Deglaze the pan with a splash of wine, then add rice, coconut milk, water, and asparagus.
Bring the liquid to a boil, then cover and reduce heat to medium-low. Let cook for about 20 minutes, following the guidelines on your rice package.
Serve to great applause. An easy, quick, and delicious meal that mixes fresh with fast, and all in one pot!