Friday, May 14, 2010

Kielbasa and Cannelini Beans

Even though we have decided to eat a healthier diet, unhealthy items are still lurking in my cupboards and freezer. Since I don't want to waste food I'm trying to sneak them into our meals. I figure if you sneak a not so healthy item in amongst the healthy it will get canceled out, right. Well, even if it's not right, that's what I'm telling myself. This is my healthy way to use up some kielbasa. I must admit the whole time I was eating I was thinking how good it would be over garlic bread. This recipe was also fast, taking less than 20 minutes. I liked that the sauce, which had a nice tang, didn't overpower the rest of the ingredients. I still have some kielbasa in the freezer, so we may be having this again, probably over garlic bread.

Kielbasa and Cannelini Beans

From Quick Cooking

1 lb kielbasa, cut into 1/2 inch pieces
1 small onion, chopped

1/2 cup chopped sweet red pepper

1/2 cup chopped green pepper
1/4 cup packed brown sugar - I used slightly less than 1/4 cup and didn't pack it, I prefer it on the tangy side.
2 tablespoons A1 or similar steak sauce
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 can (15 oz.) cannelini beans, rinsed and drained

Cook sausage for 2-3 minutes in a skillet. Stir in onion and peppers. Cook stirring occasionally until sausage is lightly browned and peppers are tender. Drain any excess liquid. Combine the sugar with the liquid ingredients. Stir mixture into the skillet then add the beans. Cook until beans are heated through.

Enjoy,
Jaynie



Sunday, May 2, 2010

Portobello Mushroom Bourguignon


In an effort to improve our eating, I'm trying to come up with more meatless meals to have 2 or hopefully 3 nights a week. I was looking for something to use up leftover mushrooms when I ran across this recipe for mushroom bourguignon at Smitten Kitchen that looked interesting. Beef bourguignon is a favorite of mine and this looked tasty and much easier. But I didn't have enough mushrooms, only about 11 oz., so I substituted about 16oz. of top sirloin I had on hand for the missing portion of mushrooms. I know, I know, what happened to meatless? I didn't think my piddly amount of mushrooms would be enough and as it turned out it was nice being able to compare them.

The first dish pictured is the one I added beef to. I sliced the beef thin as I would for stir-fry and quickly browned them after the mushrooms. Then added the beef back at the very end so it would stay tender and not overcook. It was very good and but I really liked the taste of the mushrooms better than the beef, they went so well with the sauce. I knew I needed to try this again and follow the recipe this time.

For the second dish pictured, I followed the recipe, or almost followed the recipe. I used the whole 12 oz. bag of frozen pearl onions instead of just a cup. I also caramelized the onions after cooking the mushrooms. I think the caramelizing added just a tad more flavor.

There wasn't a great deal of difference between the two dishes. The sauce in the mushroom only dish was just as rich and flavorful as the one with meat. I actually like the meatless dish better due to the consistent texture of the dish. If you want you can garnish with a little sour cream to give it a strogonoff taste. I highly recommend it.

The recipe can be found at Smitten Kitchen.

Check out All That Splatters for the Saturday Blog Showcase and some great recipes.

Enjoy,
Jaynie