Kielbasa Stir Fry

You might be thinking, kielbasa stir fry? Is Debi mad?

I just might be, but this is something I’ve made for nearly twenty years because my roommate and I were trying to figure out something cheap and easy. Kielbasa and frozen mixed broccoli, cauliflower, and carrots over rice (because rice is the staple back home). Kielbasa stir fry was born.

Making it with the frozen vegetable mix makes it super easy. Your only prep is slicing the kielbasa. For best results thaw the vegetables first and drain to get rid of as much liquid as you can. If you throw them in frozen, that’s okay, too. It will take longer to cook and you’ll need to drain off liquid.

You can make this with fresh vegetables as I did in the picture above, too. You can either blanch your vegetables to get them to cook faster or just throw them in your wok/skillet. I like using the broccolette as I did above because it cooks faster than broccoli and I don’t feel the need to take the extra step to blanch. Why dirty more pots?

I sometimes double this recipe knowing we won’t have leftovers, especially if I don’t serve it with rice, because we tend to get seconds on this.

Kielbasa Stir Fry serves 3-4

1 pound kielbasa, sliced

1 pound California mix vegetables (frozen), thawed (optional)  OR 1 onion, halved & sliced; 2 bunches broccolette or broccoli, chopped; & 3 carrots, sliced thin

salt

pepper

Heat a wok or large skillet over medium high heat. Add kielbasa, stir minimally and let it sweat. If using frozen vegetables, let the kielbasa brown then remove. Add vegetables and season with salt and pepper. If the vegetables were still frozen, keep an eye on the liquid and drain it off if too much accumulates at the bottom. If you are using fresh vegetables, add in the onion once the kielbasa is sweating and let the onions sweat for a few minutes. Do not do a lot of stirring. Add in the remaining vegetables on top and season with salt and pepper. Let the vegetables remain on the top to catch steam as the kielbasa and onion start to brown. After a few minutes, stir and leave to cook for a few minutes. Repeat this until the broccolette/broccoli and carrots are uniformly bright in color. Remove from heat.

Serve over rice or cauliflower rice.

Navy Bean Soup

 

Navy Bean Soup & Against the Grain Rosemary Dinner Roll

 

My memories of my mother making Navy Bean Soup are of the soup simply being the beans and hamhock.  I could be wrong though.  I don’t have many clear memories of my mother cooking, except for the disasters and the stuff I didn’t like.  Like beets and peas.  Or that chicken she fixed in the electric skillet and it turned out looking electric yellow.  Gross.  I had to clean that skillet, too.  Even grosser.   It was probably a good thing that I took over the cooking when I was a teenager.  I do have a memory of making lumpia with her, which she never fixed again because it “took too much time to make.”   The same with making sushi.  The one thing I do remember her making more than once that I loved was adobo.  She actually made that in the pressure cooker since it cooked faster.

So, whenever I make Navy Bean Soup, I just throw whatever into the pot.  Much like other soups I make.  I really wanted to bump up the veggies in this one, but I knew I’d be pressed for time.  I chose to use some frozen veggies which I added near the end of the cooking time and they tasted just fine.

I thought I was going to have more leftovers than I actually did.  Truth is, I think we enjoyed it so much that we ate a little more than we normally would.

Navy Bean Soup serves 6

2 cups dried navy beans, soaked and drained

1 hamhock

1/2 onion, chopped

4 stalks celery, chopped

water

2 bay leaves

1-2 cups frozen cut green beans

1-2 cups frozen peas & carrots mix

salt

pepper

Add the first 6 ingredients to a pot or a slow cooker and simmer.  Once the hamhock starts falling off the bone, shred it off the bone and remove the bone.  Remove the bay leaves and season with salt and pepper.  Add the frozen vegetables.  Simmer for about 10 more minutes.  Serve with gluten-free or gluten-full bread, depending on your diet.