Tag Archives: kielbasa

Listen to The Witch!

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In my pantry today:

  • 5-6 c mixed greens (collards, turnip, mustard, kale)
  • 7 oz kielbasa, diced
  • 1/4 c olive oil
  • 2 c chicken/bone broth
  • 1/4 c minced garlic
  • 1/3 c minced onion
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • dash asafoetida
  • salt to taste

Not only did I have a taste for greens this week, having that craving deposited in my peripheral conscious a continual loop of the Witch’s “Beans Rap” from Into the Woods:

My wife was recently The Witch in a production of Into the Woods, and is the reason I have been so sorely Sondheimed.

Greens, greens, and nothing but greens:
Parsley, peppers, cabbages and celery,
Asparagus and watercress and
Fiddleferns and lettuce–!

Luckily, this is an easy craving to fix. Start with your sausage (or preferred meat) in a cold stock pot heating to M. You can cut this up however you like to have it go into your mouth; I cut mine into 1/2″ chunks.

As the pan and its contents heat, scrape the pan periodically to keep the brown flavors free. Once the outsides of your [chunks, bits, balls, or logs] are brown, remove into a bowl and set aside. Making sure you’ve locked in some of the flavor and texture  here is key — you want what’s in there to keep seeping flavor once it goes back into the pot.

Untitled-2Turn heat to ML and add your oil, garlic, and onions. Add turmeric as they begin to succumb to the heat, then Paprika to cheer everyone back up.

Start folding in your greens so that everything gets coated in oil. If it’s a messy prospect, start adding your broth slowly to even the playing field. Turn heat back up to M, make sure all the broth is in there then cover the pot.

mealAfter 5 minutes, check and stir. Repeat this process until everything is wilted but remains green. Add sausage back, stir in asafoetida, reduce heat to L and walk away. The longer it cooks, the more flavorful it gets. It was great yesterday, and even better as lunch this afternoon. Serve with rice if’n you need something to sop up the broth.

What I did wrong:

  • Kielbasa is straight up processed food and I could’ve chosen better which animals to invite to this party.

What I did right:

  • Greens!
  • Remembered the fart powder this time (asafoetida: the friend of every married couple at bedtime)

I’d be remiss not to close with this stunning photo of my beautiful wife as the sinister witch. You’re welcome honey!

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Photo by Kara DeFelice Pound

Cabbage Come a-Knockin (Or, “Pastabilities from Vegetable Grief”)

In my pantry today:

  • 1 medium head red cabbage
  • 1 turkey kielbasa
  • 2 c cooked bowtie pasta
  • 2 tbsp butter
  • 1 small onion
  • 1/2 c broth
  • 1 tbsp garlic powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • cayenne pepper to taste
  • 1/4 tsp asafoetida
  • Parmesan cheese (topping)

I just began absentmindedly cooking the cabbage in a figurative wail of disappointment over the head of broccoli I had planned on using showing unexpected rot this morning. Isn’t that the normal reaction to vegetable grief? When reality brought itself back, I was left standing before a half-sauteed head of cabbage with onion in a small pool of butter. I looked at it like a sudden, unwelcome visitor then broke away to scan the freezer. I had in all earnesty planned on another vegetarian dinner tonight, but in the back of the ice box — covered in ice itself, but not burnt — was half a turkey kielbasa. I fell back into an old recipe for safety, but modified it just enough to prove to myself that I still had it.

So there’s there’s the head of cabbage, there. Toss in 1/4 c broth and cover it so it can steam on M where it’s been. Oh, and throw in all those seasonings (especially the asafoetida — this much cabbage definitely calls for “fart powder”). Next, brown medium-thin slices of kielbasa in the pot you’re about to boil pasta in. When the bottom of the pot (on M) starts to brown before those slices of turkeybits, scrape it up and toss the slices in those not-quite-burnt bits. Keep it together on M for another minute or two then add it to the cabbage. Bring 1/2 c of stock to a boil, then cover and reduce heat to L. Let it all simmer while you rinse out that sausage pot and ready the pasta. Cook according to instructions but make sure it’s al dente when you take it off the heat because it’s going in with the cabbage/kielbasa mix and will continue cooking. If you prefer mushier pasta (I know who some of you are, stop shielding your faces) go ahead and cook it to your preferred point. Mix everything together and top with Parmesan cheese. 4 spoons!

Kielbasa, Cabbage and Quinoa (w/ Cheese)

In my pantry today:

  • 1.2 head cabbage*
  • 1 turkey polska kielbasa
  • 1/4 c quinoa
  • 2 c vegetable broth*
  • 1 tsp cayenne pepper
  • 1/2 tsp asafoetida
  • 1/4 tsp cinnamon

So I thought too late to take a photo of the quartered half-cabbage I’ve had in a bag of broth for the last two days. The other half of the quartered cabbage is in the freezer. Both halves, fearing the same natural end of produce’s rightful place, huddled together for salvation two days ago in a crock pot. So there was all this cabbage I’d saved from the trash can and no apparent endgame.

This bag of cabbage was in about 2c of the vegetable broth/garlic paste mixture from its crock pot. I bought a turkey kielbasa and decided upon quinoa to balance everything out. I sliced the kielbasa and let it brown on M in a deep frying pan. Once it began sticking, I poured in 1.5 c of the cabbage broth and the now-chopped cabbage. Add asafoetida, cayenne and just a hint of cinnamon. The other 1/c c of broth use to cook your quinoa. Strain cabbage and sausage out and top with quinoa and Parmesan cheese. 5 spoons!