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Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

 

2 15-ounce cans red kidney beans, drained

1 15-ounce can red kidney beans, undrained

1/2 pound smoked sausage thinly sliced (andouille or smoked)

3 celery ribs chopped

1 green bell pepper chopped

1 medium onion chopped

2 garlic cloves minced

1 T. Worcestershire sauce

½ tsp. kosher salt

¼ tsp. chili powder

4 C. uncooked long grain rice

green onions chopped, for garnish

fresh parsley chopped, for garnish

 

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours. Cook rice according to package directions. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley. This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

2 15-ounce cans red kidney beans, drained

1 15-ounce can red kidney beans, undrained

1/2 pound smoked sausage thinly sliced (andouille or smoked)

3 celery ribs chopped

1 green bell pepper chopped

1 medium onion chopped

2 garlic cloves minced

1 T. Worcestershire sauce

½ tsp. kosher salt

¼ tsp. chili powder

4 C. uncooked long grain rice

green onions chopped, for garnish

fresh parsley chopped, for garnish

 

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours. Cook rice according to package directions. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley. Notes .This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 medium onion diced

1 bell pepper diced

3 celery stalks diced

3 cloves garlic minced

1 pound dry red kidney beans

1 tsp. salt or more to taste

1/2 tsp. black pepper

1/4 tsp. white pepper (optional)

1 tsp. hot sauce (I used Texas Pete.)

1 tsp. fresh thyme or ½ tsp. dried thyme

2 leaves bay

7 C. water

1 pound chicken andouille sausage cut into thin slices

10 C. cooked rice

 

Add all ingredients, except for sausage and rice to the Instant Pot. Place the lid on, lock it, and set to manual high pressure for 28 minutes. At the end of the 28 minutes, use the quick release method (release the valve). When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid. Run the lid under cold water and set aside. This will help the Instant Pot to re-seal. Add the chicken andouille sausage, place the lid on and lock it. Use the manual setting at 15 minutes high pressure and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI. You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid. Serve the bean mixture over a C. of cooked rice.

Mayberry Lentil Soup

Mayberry Lentil Soup

Mayberry Lentil Soup

 

1 lb. Kielbasa, sliced

1 pound lentils

1/2 cup chopped onion

1/2 cup sliced celery

1/2 cup sliced carrots

1/8 teaspoon garlic salt

2 1/2 teaspoons salt

1 1/2 teaspoons oregano

1 6-ounce can tomato paste

8 cups water

 

Ina large stock pot combine all of the ingredients except the tomatoes. Cook for 1 hour and 30 minutes. Add the tomatoes and simmer for 30 minutes

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

1 lb. baby red potatoes

8 ounces (1/2 of a 16-ounce bag) petite baby carrots

1 tsp. of EACH dried basil, dried thyme, dried oregano, and paprika

1/2 tsp. onion powder

Salt and cracked pepper

1/4 C. olive oil separated

8 ounces (2 C.) asparagus

1/2 large yellow onion

1 package (13 ounces) skinless smoked sausage (we use turkey sausage)

1 T. minced garlic

1/3 C. freshly grated Parmesan

Optional: fresh parsley

 

Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional). Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 tsp. of salt and pepper). Mix together. Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 T. olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes. Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the sausage. Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 T. olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots. Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired. Enjoy immediately.

One Pot Skillet Pasta with Kielbasa

One Pot Skillet Pasta with Kielbasa

One Pot Skillet Pasta with Kielbasa

1 tsp. extra virgin olive oil

14-16 oz fully cooked smoked sausage, cut into 1/2-inch slices

1/2 C. diced onion

1 (12 oz) package Green Giant Garden Vegetable Medley

2 1/2 C. chicken broth

1/2 C. milk

8 oz dry penne pasta

Salt and pepper

1/2 C. freshly grated Parmesan cheese

Chopped parsley, for serving

 

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and onion and cook until the sausage is browned and the onion is soft, about 3-5 minutes. Add in the frozen vegetables, chicken broth and milk. Stir in the penne pasta.  Cover and cook until the pasta is al dente, about 15 minutes.* Stir and season to taste with salt and pepper. Sprinkle the cheese over the top and stir in to melt and combine. Garnish with fresh parsley to serve.

 

*If there is still too much liquid in the pan, continue to cook uncovered. There should be some liquid left to make a sauce.

Italian Sausage and Escarole Soup

Italian Sausage and Escarole Soup

Italian Sausage and Escarole Soup

6 ounces lite smoked sausage
2 (14-ounce) cans, or 4 C., reduced-sodium chicken broth
1/4 tsp. red pepper flakes
1 large russet potato (about 1/2 pound)
4 C. washed and chopped escarole
1/2 C. low-fat evaporated milk
2 tsp. cornstarch

Cut the sausage at an angle into slices about 1/2-inch thick and place into a medium soup pot. Add the broth and red pepper flakes and place over medium heat. Slice the unpeeled potato into 1/4-inch slices, then quarter each slice and add to the pot. Bring the soup to a simmer, cover, and cook for 10 minutes. Remove the lid, add the escarole, and simmer for 5 more minutes. Whisk together the evaporated milk and cornstarch in a small C. and add to the soup. Simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened.

 

Yield: 4 servings (1 ½ C.)

Calories: 189

Fat: 4.5g

Fiber: 6g

Hearty Potato & Keilbasa Bake (One Pot)

Hearty Potato & Keilbasa Bake (One Pot)

1 lb. red potatoes, cut in halves or quarters
1 large onion, sliced
1/2 lb. baby carrots
2 Tp. margarine, melted
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. dried thyme leaves
1/2 tsp. black pepper

1 Kielbasa (or other sausage), sliced into thick rounds

Preheat oven to 400 degrees F. Spray 13X9-inch baking pan with nonstick cooking spray. Combine potatoes, onion, carrots, butter, salt, garlic powder, thyme, and pepper in large bowl. Toss to coat evenly. Place potato mixture into prepared pan; bake, uncovered, 30 minutes. Add sausage to potato mixture; mix well. Continue to bake 15 to 20 minutes or until potatoes are tender and golden brown

Clam Pan Roast with Fennel & Sausage

Clam Pan Roast with Fennel & Sausage

Many of the seafood stews of the world— bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others— share a common ingredient: fennel, which lends an anise- like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor.

1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
1/4 pound kielbasa, cut into 1/2 -inch cubes
12 small red potatoes, halved
3 small fennel bulbs, trimmed and cut into 1/4 -inch slices
1 small leek, cut into 1/4 -inch rounds and rinsed well
1/4 C. Pernod or other anise-flavored liqueur
1 1/2 C. bottled unsalted clam juice
Kosher salt and freshly ground pepper
2 1/2 pounds littleneck clams, scrubbed
2 large tomatoes, each cut into 8 wedges
1/4 C. fresh tarragon leaves

Cook garlic and Italian sausage in a deep straight- sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 T. fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl. Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just
tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until
fennel is tender, about 10 minutes. Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook,
covered, until clams open, about 8 minutes. Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.

One Pot Kielbasa Sausage and Rice

One Pot Kielbasa Sausage and Rice

 

2 T. Canola Oil

1 C. chopped Onion

½ C. chopped Bell Pepper

3 cloves Garlic, minced

1 lb. Kielbasa, cut into 1” pieces

1 ½ C. Chicken Broth

¾ C. Rice

1 tsp. Caraway Seed

Salt and Pepper

Parsley, for garnish, optional

 

In large skillet, heat oil and cook onion, peppers and garlic until onion is soft. Add sausage and cook, stirring, 2 minutes. Stir in remaining ingredients. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, or until rice is done and liquid is absorbed. Garnish with parsley if desired.

 

 

Skillet Hash & Eggs

Skillet Hash & Eggs

3skillet-hash-and-eggs russet or Yukon gold potatoes (about 1 1/4 to 1 1/2 pounds)
2 tablespoons unsalted butter
1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups)
1 large sweet onion, chopped
1/2 teaspoon caraway seeds or dill seed
8 large eggs
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
2 scallions, sliced

Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice. Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes. Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat. Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

Sheet Pan Suppers: Keilbasa & Pierogies

Sheet Pan Suppers: Keilbasa & Pierogies

pierogie2, 14 ounce packages Kielbasa (I like Hillshire Farms brand because it’s readily available.)
2 medium onions, peeled, halved, and cut into ½-inch thick strips
12 baby bell peppers, stemmed, seeded and halved (or 2 large bell peppers, stemmed, seeded and cut into ½-inch thick strips)
1 tablespoon olive oil
½ teaspoon plus 1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
24 frozen pierogies
2 tablespoons canola or peanut oil
1 tablespoon chili powder
2 teaspoons Tabasco or preferred hot sauce
½ teaspoon granulated garlic or garlic powder
½ teaspoon granulated onion or onion powder
Optional for serving:
any robust mustard like grainy Dijon, smooth Dijon, spicy brown, etc…

Preheat oven to 400°F. Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, ½ teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa. In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren’t touching the pan do so now. If you forget, it’s not a disaster, but they’ll be better if you remember. Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

Hearty Smoked Sausage Stew

Hearty Smoked Sausage Stew

1 lb. dried kidney beans

1–46oz can chicken broth or your own{3-4 C. s}

2 C. water

1 lb. smoked sausage, sliced

1 C.  barley

2 bay leaves

1/2 tsp. garlic powder

1 tsp. thyme

 

The night before, rinse beans, place in alg bowl with plenty of water to cover, & soak overnight.   Drain & rinse beans. Put all ingredients in a large crock pot, stir cover, & cook on low for 8-10 hours.

 

Yield:

Calories:

Fat:

Fiber:

Fat Smash Turkey Kielbasa Stew

Fat Smash Turkey Kielbasa Stew

1/4 lb. Oscar Mayer Louis Rich Turkey Kielbasa

1 tsp. Shredded Swiss Cheese

3/8 Medium Apple

2 White Onion Rings

1/3 lb. Red Potatoes

1/4 lb. Sauerkraut

1/4 C. Chicken Stock

1 pinch Ground Caraway Seeds

 

Place half the sliced Kielbasa in a crockpot and top with sauerkraut. Cover with remaining sliced kielbasa, cored apple rings and onion rings. Top with quartered potatoes. Add chicken stock and sprinkle with caraway seeds. Cover and cook on high heat 4 hours or until potatoes are tender. Serve sprinkled with shredded swiss cheese.

Barbecue Sausage

Barbecue Sausage

2 T. oil

1 green pepper, cut into large chunks

1 onion, cut into large chunks

1 lb. smoked sausage, halved lengthwise and cut into 1″ chunks

1 – 1 1/2 C. barbecue sauce

 

 

For the grill – Make a large packet with tin foil. In a large bowl, toss green pepper, onion and smoked sausage with oil. Place in foil packet. Grill for 10 minutes. Add barbecue sauce and grill an additional 5-10 minutes. For the stovetop – Heat oil in a large skillet and add green pepper, onion and smoked sausage. Cook for 15 minutes, until pepper and onions are tender and sausage is fully cooked. Stir in barbecue sauce and cook until heated through. For the oven – Toss the green pepper, onion and sausage with the oil. Bake at 350 degrees for 15 minutes. Stir in barbecue sauce and bake another 10 minutes.

 

from: Cooking During Stolen Moments

Pierogi Skillet Dinner

Pierogi Skillet Dinner

1 Tbsp. olive oil

1 lb. smoked sausage or Keilbasa

1 box of mini pierogies (I use the potato and cheese but use whatever your family likes)

2 cups of frozen mixed vegetables.

 

Cut the smoked sausage diagonally into 1/2 inch thick slices. Put a large pot of water on high to start it boiling. Once boiling add the frozen vegetables. Stir to prevent sticking. Make sure you don’t overcook the vegetables. You will be adding them to the skillet and they will continue to cook there. You’ll want to bring the water back to a boil so you can add the pierogies into the same water with the vegetables. Heat oil in a large non-stick skillet over medium high heat. Add smoked sausage to oil and cook until browned. While the sausage is browning, it should be time to add the pierogies to the vegetables and water. Be careful…these cook quick. As soon as the pierogies float, strain the vegetables and pierogies. Add the vegetables and pierogies to the skillet and continue to cook until the pierogies brown a little.

Spicy Kielbasa Soup

Spicy Kielbasa Soup

1/2 pound reduced-fat smoked turkey kielbasa, sliced

1 medium onion, chopped

1 medium green pepper, chopped

1 celery ribs with leaves, thinly sliced

4 garlic cloves, minced

2 (14.5 ounce) cans reduced sodium chicken broth

1 (15.5 ounce) can great northern beans, rinsed and drained

1 (14.5 ounce) can stewed tomatoes, cut up

1 small zucchini, sliced

1 medium carrot, shredded

1 tablespoon dried parsley flakes

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

 

In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours.

Sausage and Sauerkraut Dinner

Sausage and Sauerkraut Dinner

6 small red potatoes, unpeeled, quartered
8 fresh baby carrots, cut into 1/4″ slices
1 med. onion, cut into thin wedges
1 T. brown sugar
1 T. spicy brown mustard
1 tsp. caraway seeds
1 (15 oz) can sauerkraut
1 lb. fully cooked turkey kielbasa, cut into 1″ slices

In 3 1/2-4 qt slow cooker, combine potatoes, carrots, and onion. In medium bowl, combine brown sugar, mustard, and caraway seed – mix well. Stir in sauerkraut and kielbasa. Spoon this mixture over vegetables in cooker. Cover, cook on LOW for at least 8 hours.

Yield: 4 servings
Calories: 360
Fat: 7g
Fiber: 7g

Whiskey Sausage

Whiskey Sausage

 

5 lb. Keilbasa sausage, sliced 2″ pieces

2 cups brown sugar

2 cups ketchup

4 oz whiskey

 

Mix sugar, ketchup and whiskey. In a crock pot, layer with sausage, sauce, sausage, sauce etc. Cook  overnight on low.

Potato, Kale, and Kielbasa Casserole

Potato, Kale, and Kielbasa Casserole

3 pounds russet (baking) potatoes (about 6)

½ stick (¼ cup) unsalted butter

¾ cup chicken broth

2 tablespoons cider vinegar

2 ½ pounds kale, coarse stems discarded and the leaves washed well

½ pound Münster, grated coarse (about 2 cups)

1 pound smoked kielbasa, cut crosswise into ¼-inch-thick pieces

2 large onions, halved lengthwise and sliced thing crosswise

 

Preheat oven to 400°F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, ½ cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Münster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.  In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Münster, and pour the remaining ¼ cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of the oven for 20 minutes, or until it is heated through.

Keilbasa Casserole [Hot Dish]

Keilbasa Casserole [Hot Dish]

1lb beef keilbasa cut into rings about a 1/2 inch thick (I use Hillshire Farms)

4 med. red skin potatoes, sliced about 1/4 inch thick

1 large yellow or white onion, sliced 1/4 inch thick

Basic white sauce, using butter, flour, milk and some dillweed

 

Make white sauce first and set aside (make it on the thick side). Layer a 9 X 13 cake pan with the sliced potatoes. Cover with one third of the white sauce. Place onion slices on top of potatoes. Place sliced keilbasa on top of onions and add more sauce. Do this until all the potatoes, onions and keilbasa are used up. Bake uncovered at 350 degrees for about 45 minutes. When the potatoes are tender, it is done. Helpful Hint: If you line your pan with aluminum foil, the clean-up is easy.

Clam Bake Stoup

Clam Bake Stoup

2 T. extra-virgin olive oil

3/4 pound kielbasa, diced

4 C. (half a 32-ounce bag) frozen diced hash browns

1 large onion, chopped

4 ribs celery, chopped

1 bay leaf

5 to 6 sprigs fresh thyme

Salt and freshly ground black pepper

2 pounds large shrimp, peeled and deveined

1 rounded T. seafood seasoning (recommended: Old Bay)

4 large ears corn on the cob or 3 C. frozen kernels

1 (15-ounce) can diced fire-roasted tomatoes

1 quart chicken stock

4 dozen littleneck clams

Hot sauce, to taste

1 lemon, zested and juiced

Handful fresh flat-leaf parsley leaves, chopped

4 jumbo sourdough English muffins, split

3 T. butter

1 clove garlic, peeled

2 T. chopped chives

 

Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally. Pat shrimp dry and toss with a rounded T. (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot. Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley. While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice. Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.

Smoked Gouda Fondue with Bacon and Almonds

Smoked Gouda Fondue with Bacon and Almonds

Salt

1 head cauliflower, cut into florets

1 pound asparagus

2 T. extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

2 shallots, thinly sliced

1 pound white mushrooms*

Salt and black pepper

2 to 3 T. red wine vinegar, eyeball it

1 1/2 pounds kielbasa

1 C. drained cornichons or baby Gherkin pickles

2 red pears

4 tsp. lemon juice, divided

1 baguette, sliced

6 slices thick cut bacon

8 ounces Gruyere, shredded

1/3 pound, about 6 ounces, smoked Gouda, shredded

1 rounded T. all-purpose flour

1 large clove garlic, smashed away from skin

3/4 C. dry white wine

1/4 C. smoked almonds, coarsely chopped

 

* If you like, score the tops of a few of the larger mushrooms with a paring knife. It will dress up the serving platter when mushrooms are cooked. Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 T. of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat. Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias. While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 tsp. lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 tsp. lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.

Spicy Caribbean Tailgate Pockets

Spicy Caribbean Tailgate Pockets

1 package McCormick� Grill Mates� Spicy Caribbean Marinade
1/4 C. water
2 T. pineapple or orange juice
1 T. brown sugar
1 T. vinegar
1 lb. kielbasa, cut into 1/4-inch slices
1 large bell pepper, cut into bite-size strips
1 medium onion, cut into bite-size strips
4 18-inch square sheets of heavy duty aluminum foil
4 whole wheat pita bread

Blend first five ingredients in a small bowl until smooth. Divide sausage, pepper and onion into center of foil squares. Create a packet by bringing up foil sides over 4 times. Then, fold one end 4 times (leaving one end open). Repeat to make 4 packets. Pour an even amount of marinade into opening of each packet. Seal packet by folding remaining end 4 times. Shake packets to coat mixture. Place packets on preheated grill for 45 minutes, turning halfway through cooking time. Remove packets from grill. Carefully open one end of each packet to allow steam to escape. Cool 2-3 minutes. Serve meat and vegetable mixture in pita halves

Yield: 8 servings
Calories: 248
Fat: 12g
Fiber: 2g

North Woods Bean Soup

North Woods Bean Soup

1 C. baby carrots, halved
1 C. onion, chopped
2 garlic cloves, minced
7 oz. turkey kielbasa, halved lengthwise, and cut into 1/2 inch pieces
4 C. fat-free chicken broth
1/2 tsp. Italian seasoning
1/2 tsp. black pepper
2 15.8 oz. cans Great Northern beans, drained and rinsed
6 oz. fresh baby spinach leaves

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa, saut� 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper and beans. Bring to a boil, reduce heat, and simmer 5 minutes. Place 2 C. of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Yield: 5 servings
Serving size: 1 1/2 C.

Calories: 227
Fat: 3.9 g
Fiber: 6.7 g

Grilled Potato and Sausage Salad

Grilled Potato and Sausage Salad

2 lb. small red potatoes, halved
5 T. vegetable oil
1 bunch green onions
1 1-lb. turkey kielbasa
5 T. cider vinegar
2 T. sugar
1 T. whole grain Dijon-style prepared mustard
1 T. water
1/4 tsp. salt
1/4 tsp. ground black pepper

Heat outdoor grill. Coat grill rack with nonstick vegetable cooking spray. In large bowl, toss potatoes with 1 T. oil and grill about 4 inches from medium-hot coals, turning occasionally, until well browned — about 20 minutes. Set bowl aside with any remaining oil. Transfer browned potatoes to large piece of heavy-duty aluminum foil; wrap and continue to grill potatoes on another side of grill over low coals until fork-tender — about 20 minutes longer. Meanwhile, trim roots off onions. Place onions in large bowl used for potatoes and toss with oil remaining in bowl. Cut kielbasa into 4 links. Grill kielbasa and onions over medium-low coals, turning frequently, until lightly browned — about 4 minutes. Transfer sausages and onions to cutting board. Cut kielbasa into 1/4-inch-thick slices. Cut grilled green onions into 1-inch lengths and cut each potato half into 2 wedges. For dressing, in jar with tight-fitting lid, combine remaining 4 T. oil, the vinegar, sugar, mustard, water, salt, and pepper until well mixed. In large serving bowl, toss potatoes, kielbasa, and onions with dressing. Serve salad immediately.

Yield: 4 servings
Calories: 395
Fat: 18g
Fiber: 4g

Turkey Kielbasa with Warm Potato Salad

Turkey Kielbasa with Warm Potato Salad

2 lb. potatoes, peeled
2 T. vegetable oil
1 small onion, chopped
1 lb. turkey kielbasa, sliced
1 T. all-purpose flour
1/2 C. water
3 T. cider vinegar
1 T. sugar
1/4 tsp. ground black pepper
3/4 C. frozen green peas, thawed

Cut potatoes crosswise into 1/4-inch-thick slices. In 3-quart saucepan, heat potatoes and water to cover to boiling over high heat. Reduce heat to low; cover and cook potatoes just until tender — about 15 minutes. Drain potatoes in colander. In same saucepan, heat oil over medium heat. Add onion and kielbasa; cook 3 to 5 minutes or until onion softens. Stir in flour until well-mixed, then stir in water, vinegar, sugar, and pepper. Heat until thickened and bubbly. Reduce heat to low. Gently stir in cooked potatoes and peas; simmer 5 minutes. Remove from heat and serve.

Yield: 6 servings
Calories: 385
Fat: 15g
Fiber: 5g

Oven-Baked Cassoulet

Oven-Baked Cassoulet

12 oz. lean boneless pork, cut into 1/2-inch cubes
1 tsp. olive oil
1 C. chopped onion
1 C. chopped carrots
Three cloves garlic, minced
Two, 15-oz. cans white kidney beans, rinsed and drained
Four plum tomatoes, chopped
2/3 C. reduced-sodium chicken broth
2/3 C. water
2 oz. turkey kielbasa, halved lengthwise and cut into 1/4″ thick slices
1 tsp. dried thyme, crushed
1/4 tsp. dried rosemary, crushed
1/4 tsp. pepper
2 T. snipped fresh parsley

Spray a 4-qaurt Dutch oven with nonstick coating. Preheat over medium-high heat. Cook and stir pork in Dutch oven until pork is browned. Remove pork from pan. Reduce heat. Carefully add cooking oil to hot Dutch oven. Cook the onion, carrots, and garlic in hot oil until onion is tender. Stir pork, beans, tomatoes, chicken broth, water, kielbasa, thyme, rosemary, and pepper into Dutch oven. Bake, covered, in a 325 degrees F oven for 40 to 45 minutes or until pork and carrots are tender. To serve, sprinkle each serving with parsley. Range-top method: Prepare as directed above, except instead of baking, cover and simmer about 15 minutes or until the pork and carrots are tender.

Yield: 5 servings
Serving Size: 1 1/3 C.
Calories: 243
Fat 7g
Fiber 10g

Spicy Hungarian Hash

Spicy Hungarian Hash

2 tsp. canola oil
1 large onion, chopped
2 green bell peppers, diced
2 cloves garlic, minced
11/2 tsp. paprika
1 tsp. caraway seeds, crushed
1/4 tsp. cayenne pepper
1/2 C. reduced-sodium chicken broth
3 oz. turkey kielbasa, diced (3/4 C.)
4 C. diced cooked potatoes or frozen hash-brown potatoes
Salt & freshly ground black pepper to taste
2 T. reduced-fat sour cream

In a large cast-iron skillet, heat oil over medium-high heat. Add onion, bell peppers, garlic, paprika, caraway seeds and cayenne; saut� until vegetables begin to brown, 5 to 8 minutes. Stir in chicken broth, kielbasa and potatoes and cook, scraping up browned bits, until potatoes are crusty, 6 to 8 minutes. Season with salt and pepper. Serve immediately, topped with sour cream.

Yield: 2 servings
Calories: 380
Fat: 10g
Fiber: 6g

Turkey Kielbasa Stovetop Casserole

Turkey Kielbasa Stovetop Casserole

1 tsp. olive oil
3 cloves garlic, mined
1 C. onion, chopped
2 tsp. black pepper
3 T. oregano
1 tsp. cayenne pepper
2 tsp. chili powder
1 (28 oz.) can “no salt added” tomatoes
4 tsp. sugar
1 lb. reduced fat turkey kielbasa, thinly sliced
1 (28 oz.) can beans (cannellini, navy, etc), rinsed and drained
1 (10 oz.) package frozen broccoli, thawed and drained

Heat oil in a large nonstick skillet over medium heat until hot. Add garlic, onion, black pepper, oregano, cayenne pepper and chili powder and saut� for 5 minutes or until onion is tender. Add tomatoes, sugar, kielbasa and beans and simmer for 15 minutes. Add broccoli and simmer another 5 minutes.

Makes: 6 Servings
Serving Size: 12 oz.

Calories: 351
Fat: 9g
Fiber: 10g

Turkey Kielbasa & Sauerkraut Potpie

Turkey Kielbasa & Sauerkraut Potpie

Filling:
1 tsp. olive oil
2 onions, thinly sliced (2 C.)
2 cloves garlic, minced (2 tsp.)
1 T. chopped fresh thyme or 1 tsp. dried thyme leaves
3 T. all-purpose white flour
1 1/2 C. defatted reduced-sodium chicken broth
3/4 C. fresh apple cider
2 1/2 C. diced cooked turkey or chicken
1/2 lb. turkey kielbasa, sliced 1/4-inch thick (1 1/2 C.)
1 lb. sauerkraut (2 C.), rinsed and squeezed dry
2 T. grainy mustard
Salt & freshly ground black pepper to taste

Topping:
2 large egg whites
1/4 C. low-fat milk
1/4 tsp. salt
1 loaf unsliced seeded rye bread (1 lb.), crust trimmed, cubed (8 C.)

To Make Filling: Preheat oven to 350�F. In a large skillet or Dutch oven, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 1 minute more. Add flour and cook, stirring constantly, until the flour starts to turn golden, about 2 minutes. Stir in chicken broth and cider and bring to a simmer, stirring constantly, until the sauce thickens, about 5 minutes. Remove from the heat and add turkey or chicken, turkey kielbasa, sauerkraut and mustard; season with salt and pepper. Transfer to a deep 10-inch pie pan or other 2-quart baking dish and set aside. To Make Topping: In a large bowl, whisk together egg whites, milk and salt. Add bread cubes and toss to coat. Scatter over the top of the filling. Set the baking dish on a baking sheet and bake for 25 to 30 minutes, or until the topping is golden and the filling is bubbling.

Yield: 6 servings
Calories: 430
Fat: 8g
Fiber: 8g

Sauerkraut Dinner

Sauerkraut Dinner

2 medium russet potatoes, scrubbed and sliced 1/4-inch thick
2 medium onions, sliced and separated into rings
2 medium carrots, peeled and sliced 1/2-inch thick
2 medium ribs celery, sliced 1/4-inch thick
2 large garlic cloves, minced
1 14 1/2-oz. can no-salt-added canned tomatoes with juice
1 32-oz. jar sauerkraut, drained
1/2 C. unsweetened apple juice
1/2 tsp. caraway seeds
1/2 tsp. freshly ground pepper
1 1/2 lb. fully-cooked smoked turkey kielbasa, cut into 6 pieces

Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut. In a glass measuring C., combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot.

Yield: 6 servings
Calories: 282
Fat: 10g
Fiber: 7g

Turkey Kielbasa Stew

Turkey Kielbasa Stew

3/4 lb. lowfat turkey kielbasa, cut into 1 inch pieces
1 lb. sauerkraut, rinsed and drained
1 1/2 Granny Smith apples, peeled, cored and cut crosswise into rings
1/2 thinly sliced onion, separated into rings
1 1/4 lb. red potatoes, quartered
1 C. chicken stock
1/4 tsp. caraway seeds
1/4 C. shredded fat free Swiss cheese

Place half of the sausage in a crockpot and top with the sauerkraut. Cover with the remaining sausage, then the apple slices and the onion slices. Top with the potatoes. Add the chicken stock and sprinkle with the caraway seeds. Cover and cook on high heat 4 hours or until the potatoes are tender. Serve sprinkled with cheese.

Yield: 4 servings
Calories: 302
Fat 7.5g
Fiber 7.5g

Turkey Sausage Frittata

Turkey Sausage Frittata

Red onion confit :
1 medium red onion, thinly sliced
2 tsp. brown sugar
1/4 C. water
2 T. white wine vinegar

1 large baking potato, about 1/2 lb., well scrubbed
7 large eggs
7 large egg whites
3/4 C. evaporated skim milk
3 T. minced fresh basil
refrigerated butter-flavored cooking spray
1 small red bell pepper, seeded and diced
6 oz. cooked fat-free turkey kielbasa, diced
3 T. grated Parmesan cheese

To make the confit: In a large nonstick skillet, separate the onion slices into rings. Sprinkle with brown sugar and add the water. Cook over medium heat until onions begin to caramelize, stirring occasionally. Stir in vinegar and bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes. (If made ahead, transfer onions and juices to a covered container and refrigerate until ready to use.) In the meantime, pierce the potato twice on the top and bottom. Place the potato on a paper towel in the microwave. Cook on HIGH for 3 to 5 minutes, turning over once. Remove from the microwave and let cool for a few minutes. Then cut the potato into small cubes. (If made ahead, place in a covered container and refrigerate until ready to use.) When ready to finish the frittata, beat the eggs, egg whites, and evaporated skim milk. Stir in the basil.
Preheat the oven to 350�F. Lightly coat an ovenproof 12-inch nonstick pan with cooking spray and place over medium heat. Add the potatoes and bell pepper. Cook for a few minutes to reheat the potatoes and lightly wilt the pepper, stirring occasionally. Pour the egg mixture into the pan and add the onion confit and sausage. As the egg mixture sets on the pan bottom, push aside with a wide spatula to let the liquid flow down. Continue until frittata is set in the middle but still slightly liquid on top, 3 to 5 minutes. Sprinkle with cheese. Transfer the skillet to the oven and bake until top of frittata is firm when pressed, and bottom is set (check by lifting up with a small spatula), 8 to 12 minutes. Cut into 6 wedges and serve.

Yield: 6 servings
Calories: 159
Fat: 3g
Fiber: 1g

Spicy Kielbasa Vegetable Soup

Spicy Kielbasa Vegetable Soup

1/2 lb. reduced-fat smoked turkey kielbasa, sliced (or lean ham)
1 small zucchini, chopped
1 C. cabbage, finely chopped
1 onion, chopped
1 medium carrot, grated
1 green pepper, chopped
1 tsp.dried basil or 5 leaves fresh, chopped
1/2 tsp.crushed red pepper flakes
2 garlic cloves, minced
1/2 C. spiral pasta, dry
2 cans chicken broth
2 soup cans water
1 6 oz. can V8 juice
1 can great northern beans, drained
1 can diced tomatoes, undrained
1 can green beans, drained

In a non-stick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, carrot, green pepper, cabbage, zucchini and garlic. Cook and stir for 5 minutes or until vegetables are tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours. If in a hurry, you can bring all ingredients to a boil and cover. Remove from heat; let sit for 30 minutes. Serve.

Serving Size: 1 1/2 C.
Calories: 200
Fat: 2g
Fiber: 7g

Turkey Kielbasa ‘N Peppers

Turkey Kielbasa ‘N Peppers

8 oz. uncooked dried linguine
1 T. Butter
2 tsp. purchased minced garlic
3 medium green, red and/or yellow peppers, cut into strips
4 Roma tomatoes, chopped
1 (16-oz.) turkey kielbasa sausage ring, cut into 1/4-inch diagonal slices
1/3 C. chopped fresh herbs (basil leaves, sage leaves and/or parsley)
Freshly grated Parmesan cheese

Cook linguine according to package directions. Drain. Keep warm. Meanwhile, melt butter in 4-quart saucepan until sizzling; add garlic. Cook over medium-high heat for 1 minute. Add peppers; continue cooking, stirring occasionally, until just tender (5 minutes). Stir in tomatoes and sausage; continue cooking, stirring occasionally, until heated through (4 minutes). Stir in herbs. To serve, top linguine with sausage and vegetable mixture; sprinkle with cheese.

Yield: 6 servings
Calories: 270
Fat: 7g
Fiber: .5g

Country Kielbasa and Vegetables

Country Kielbasa and Vegetables

Nonstick cooking spray, as needed
8 oz turkey kielbasa sausage, cut 1/8″ rounds
1 C. chopped onion
3/4 C. chopped green bell pepper
1/2 C. finely-chopped celery
1 can diced tomatoes – (16 oz), undrained
1/2 C. uncooked orzo pasta
1/3 C. water
1/2 tsp. dried thyme leaves
2 tsp. olive oil
Hot pepper sauce, for serving

Preheat oven to 350 degrees. Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Add sausage; cook and stir 10 to 15 minutes or until sausage is brown. Add onion, pepper and celery; cook an additional 3 minutes. Spoon into 1 1/2-quart casserole. Add tomatoes, orzo, water and thyme; cover. Bake 1 hour, stirring after 30 minutes, or until heated through. Add olive oil; stir to combine. Let stand, covered, 10 minutes before serving. Serve with hot pepper sauce.

Yield: 4 servings
Calories: 260
Fat: 7g
Fiber: 3g

Saucy Ratatouille

Saucy Ratatouille

2 T. olive oil
2 eggplants, 1-pound each, cut into 1″ cubes
2 medium onions, chopped
2 T. chopped garlic
14 oz. turkey Polska Kielbasa, such as Hillshire Farms, cut into 3/4″ pieces
2 cups canned crushed tomatoes in tomato puree
1/2 cup dry red wine
1 large bay leaf
2 tsp. lemon peel
10 oz. yolk-free noodles, such as No-Yolk, cooked according to directions

In large skillet, over medium-high heat, heat oil. Add eggplant, onion, and garlic; saut� until brown, about 12 minutes. Add sausage, tomatoes, wine, bay leaf, and lemon peel. Cover; reduce heat to medium-low; simmer until eggplant is tender, about 25 minutes. Uncover and simmer until sauce thickens, about 2 minutes. Remove bay leaf and ladle sauce over hot noodles. Makes 6 servings.

Yield: 6 servings
Calories: 412
Fat : 12g
Fiber: 6g

Sauerkraut Dinner

Sauerkraut Dinner

2 medium russet potatoes, scrubbed and sliced 1/4-inch thick
2 medium onions, sliced and separated into rings
2 medium carrots, peeled and sliced 1/2-inch thick
2 medium ribs celery, sliced 1/4-inch thick
2 large garlic cloves, minced
1 14 1/2-ounce can no-salt-added canned tomatoes with juice
1 32-ounce jar sauerkraut, drained
1/2 cup unsweetened apple juice
1/2 tsp. caraway seeds
1/2 tsp. freshly ground pepper
1 1/2 pounds fully-cooked smoked turkey kielbasa, cut into 6 pieces

Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut. In a glass measuring cup, combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot.

Yield: 6 servings
Calories: 282
Fat: 10g
Fiber: 7g

Potatoes & Sausage Creole

Potatoes & Sausage Creole

4 Med. Potatoes, cut into long, thin slices 1/4 inch thick
1/2 lb. Lowfat Kielbasa, sliced 1/4 inch thick
1 Medium Green Bell pepper, cut into 1-inch squares
3/4 C. Tomato Juice
1/2 to 1 T. Creole or Cajun seasoning

Microwave potatoes 8 to 10 minutes until tender. While potatoes cook, in large nonstick skillet toss and brown sausage and pepper over high heat 5 minutes. Add potatoes; saut�� and toss until potatoes are lightly browned. Add juice and seasoning; toss 2 minutes.

Yield: 4 servings
Calories: 273
Fat: 4.2g
Fiber: 5g