SANDRA'S KIELBASA CABBAGE SWEET POTATO SOUP over STEAMED RICE

A comforting, hearty and tasty soup filled with brightly contrasting flavors

sure to have you and your family/friends going back for seconds...

Serves: 10 to 12
Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

Sauté:

1 lb. Smoked Kielbasa, sliced into 1/4" medallions

2 TB Mazola oil

1/2 white onion, diced

1/2 red bell pepper, diced

2 carrots, scrubbed and sliced into 1/2" rounds

2 stalks celery, diced

2 medium sweet potatoes, peeled and cut into 1" thick cubes

1 pkg. shredded cabbage

3 garlic cloves, minced

1 TB Italian herb seasoning blend

1/2 tsp ground/dry mustard

1/2 tsp smoked paprika

Broth:

10 cups low-sodium beef broth

1 (14.5 oz can) Italian diced tomatoes, undrained

3 TB ketchup

1 tsp agave

1 TB Worcestershire

1 TB fresh lemon juice

Finish (off heat):

2 TB red wine vinegar

1 TB cold butter

--For Serving:

Pre-cooked hot steamed rice

Garnish:

Fresh basil, julienned

METHOD

Place a large stockpot over medium-high heat with 2 TB oil, add the sausage and sauté until browned.  Add the remaining 'sauté' ingredients in order listed, stirring with each addition, and sauté all for a total of 10 minutes.

Add all the 'broth' ingredients in order listed to the stockpot; stir to combine.

Bring to a boil, reduce heat to medium-low and simmer, covered, for 15 minutes, or until carrots and sweet potatoes are tender.

Remove stockpot from heat, uncover, and add the 'finishing' ingredients, stirring until cold butter is incorporated.

To serve, place hot rice in a mound in the middle of each serving bowl, ladle soup around the rice, and top with freshly julienned basil. ~ Enjoy!

MAX’S LOBSTER-SHRIMP-KIELBASA CREOLE with STEAMED RICE

A perfectly seasoned Creole my husband

Max prepares using lobster,

shrimp and smoky kielbasa...

Servings: (6 to 8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

3 tablespoons unsalted butter

½ red onion, diced

1 cup celery, diced

½ yellow bell pepper, diced

2 cloves garlic, minced

2 (15-oz. cans) Italian stewed tomatoes, undrained (cut up tomatoes)

4 cups low-sodium beef broth

½ teaspoon kosher salt

1/4 teaspoon cayenne pepper (or more if you like it spicier)

1 teaspoon Creole seasoning

2 bay leaves (remove after cooking)

2 tablespoons fresh parsley, chopped

1 lb. ring of smoked kielbasa sausage

½ lb. cooked lobster tail chunks, thawed (from Costco)

½ lb. cooked shrimp, peeled and deveined

-- 4 cups prepared Basmati steamed rice (i.e., 2 cups raw rice cooked according to pkg. directions)

-- 1 prepared loaf of warm, crust French bread

Garnish option:

4 sprigs of fresh parsley

METHOD

In a dutch oven, melt the butter over medium-high heat and add onion, celery, bell pepper, and garlic; cooking until onions are translucent. 

Stir in stewed tomatoes, beef broth, spices; bring to boil, and then reduce heat to low and simmer, uncovered, for 20 minutes.  

Stir in parsley, add the kielbasa, and simmer for 5 minutes.

Stir in lobster tail chunks, and shrimp; simmer for 3 minutes.  

To serve, mound steamed rice in center of bowls and ladle Creole around rice, and garnish with a sprig of parsley. Be sure to include French bread slices for sopping up the wonderful broth. ~ Enjoy!

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 Tip: Store leftovers in refrigerator in separate containers, i.e., rice in one, and Creole in another.

SANDRA’S SASSY SWEET and SOUR SMOKED KIELBASA BITES

These delectable kielbasa bites

are the first to be devoured

at functions, oh my...

[My kielbasa bites photograph was featured
on 12-1-12 @
http://stubborns.com/recipes/
appetizers/crock-pot-kielbasa/]

Servings: (4)

Prep: 5 Mins.

Cook/Simmer: 45 Mins.

INGREDIENTS

¼ cup of chili sauce

¼ cup organic apricot preserves

¼ cup dark brown sugar

¼ cup of tangerine juice

2 teaspoons dijon

½ teaspoon ginger root powder

1 tablespoon apple cider vinegar

1 lb. ring of smoked kielbasa, cut into 3/4” thick slices

METHOD

Whisk the first 7 ingredients in a heavy-bottom medium saucepan over medium-high heat, until bubbly and smooth.  

Reduce the heat to low, add kielbasa, and toss to combine.  

Gently simmer, uncovered for 45 minutes, until the sauce reduces to form a nice glaze, while occasionally stirring.  

Serve glazed kielbasa bites in a decorative dish, along with toothpicks. ~ Enjoy!

SANDRA’S KNOCKWURST, POTATO N’ CABBAGE DINNER with a MUSTARD DIPPING SAUCE

I used my brother in law Larry’s homemade ‘Venison Hot Smoky Knockwurst’ 
that absolutely made this an utmost-terrific dinner...

Flattering: Found on 3.15.14 my recipe featured at:
http://allyummyrecipes.com/15-cabbage-dishes/

Servings: (6)

Prep: 10 Mins.

Steam: 20 Mins.

INGREDIENTS

Knockwurst, Potato N’ Cabbage:

1.5 lb. ring of knockwurst, sliced into ½” thick slices

4 medium russet potatoes, peeled and cut into 1” cubes

½ head green cabbage, cut into 1-1/2” cubes

½ red onion, cut into ¾” cubes

2 tablespoons red wine vinegar

1-3/4 cups hot water

Mustard Dipping Sauce:

1 tablespoon grainy dijon mustard

2 teaspoons French’s mustard

3 tablespoons mayonnaise

--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove

METHOD

In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat.  Drizzle pot contents with the red wine vinegar, and hot water. 

Cover pot, and place over high heat, and let steam for 20 minutes.

Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.

Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!

~~~~~~~~~~~~

Tip:  Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well.  It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.

SANDRA’S RADIANT KIELBASA and BROCCOLI FRIED RICE

A complete, radiant,
and delicious meal you can
quickly prepare with leftover rice...

Servings: (6)

Prep:  10 Mins.

Cook:  15 Mins.

INGREDIENTS

2 eggs, beaten

½ lb. (1/2 ring) smoked kielbasa, cut into ½” cubes

Freshly ground pepper, to taste

½ cup chopped yellow onion

½ cup chopped celery

1 cup fresh broccoli florets, cut into smaller pieces

1 garlic clove, minced

Pinch of Chinese five spice seasoning

Pinch of ground ginger

4 cups prepared, steamed basmati rice

3 tablespoons low-sodium soy sauce

METHOD

Heat large nonstick skillet to medium-low heat.  Spray skillet with olive oil and add the beaten eggs; scramble, and remove to one side of a large plate.  Turn the heat to medium, and brown the kielbasa with freshly ground pepper, to taste.  Retain drippings in skillet, and remove the browned kielbasa with a slotted spoon to the other half of the plate (aside the scrambled eggs), and set aside.  Add to the skillet the onion, celery, broccoli florets, Chinese five spice, and ginger and saute until onions are translucent for about 5 minutes.  Add the garlic and saute 30 seconds.  Return the kielbasa to the skillet, along with the cooked rice, and soy sauce; mix to combine while sautéing for 5 minutes longer.  Add the scrambled eggs; folding to combine, then serve. ~ Enjoy!

SANDRA’S WILD ALASKA KING SALMON SMOKY KIELBASA STEW

A delightful salmon stew,
and the kielbasa adds
a bit of smoky flavor making this
absolutely scrumptious...

Servings: (4 to 6) 

Prep: 5 Mins. |

Cook 40 Mins.

INGREDIENTS

½ lb. (1/2 ring) smoked kielbasa, sliced

½ yellow onion, chopped

1 stock of celery, sliced

4 unpeeled red potatoes, scrubbed and chopped into ½” cubes

3 cloves of garlic, finely minced

1 (14 oz. can) Italian stewed tomatoes, undrained, with tomatoes broken apart

½ cup tomato sauce

3 cups low-sodium chicken broth

1 teaspoon worcestershire sauce

2 tablespoons cooking sherry

2 teaspoons freshly squeezed lemon juice

2 whole bay leaves

1 teaspoon Martie’s Magic Organic Italian Seasoning

1 lb. boneless wild Alaska king salmon fillet, skinned and cut into 1” cubes

--Parsley sprigs for garnish

METHOD

Martie's Magic
Italian Seasoning
(Organic)

In a heavy-bottom saucepan, sear the kielbasa over medium-high heat, just until golden brown.  Add the onion, celery, potatoes, and garlic and saute for 5 minutes.  Add all the remaining ingredients, except the salmon.  Bring to boil, cover, reduce heat to medium, and let simmer for 20 minutes, until potatoes are tender.  Add the salmon, folding gently to combine (so as not to break apart salmon pieces), cover, and continue to simmer for 5 minutes, just until salmon flakes easily with a fork.  Toss bay leaves.  Serve in bowls garnished with parsley sprigs, along with a salad and your favorite choice of warm crusty bread. – Enjoy!

~~~~~~~~~~~~~~~

Tip:  It’s important to cut your potatoes into smaller ½” cubes and the salmon into 1” cubes so they both properly cook timing-wise per this recipe.

SANDRA'S RUSTIC KIELBASA POTATO and VEGGIE CASSEROLE

A very tasty and simple meal to 
quickly put together on those busy nights.

Servings: (4 to 6)

Prep: 10 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1st Set of Ingredients

3 large russet potatoes, scrubbed and cut into 1” cubes

1 medium onion, roughly chopped

2 cloves garlic, roughly chopped

2 handfuls of baby carrots

1 pkg. dry Lipton onion soup mix

2 tablespoons sherry

1 teaspoon organic dry basil

½ teaspoon organic dry rosemary

1 teaspoon organic dry mustard

2 tomatoes, seeds and juice removed, and roughly chopped

2 zucchini, roughly chopped

METHOD

2nd Set of Ingredients

Preheat oven to 425 degrees.  Set aside a 9”x12” baking dish.

Place all the first set of ingredients into the baking dish, and toss to combine.
Cover with foil, and bake for 30 minutes. 

Remove from oven, and add second ingredients; the tomatoes and zucchini, and toss to incorporate.  Re-cover, return to oven, and bake for 15 minutes. 

Hot out of the oven

Remove once again from oven, and toss to combine.  Continue baking, uncovered, for 15 more minutes, or just until potatoes and carrots are fork tender. – Enjoy!

~~~~~~~~~~

Tip:  I served this casserole with a loaf of warm and crispy French bread.

SANDRA’S SMOKY KIELBASA with ORGANIC SNAP PEAS N’ MUSHROOMS over RICE

This is so fast and easy to have a 
delicious meal on the table 
in under 30 minutes...

Servings: (6)
Prep/Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

***Steamed basmati rice:
1-1/2 cups basmati rice
3 cups water
½ teaspoon light olive oil
½ teaspoon sea salt

***Kielbasa n’ Veggies:
1 lb. smoked kielbasa, sliced lengthwise, and sliced again into bite size pieces)

½ red onion, chopped
2 handfuls of fresh organic sugar snap peas, inner and outer strings removed
2 organic garlic cloves, minced
6 organic crimini mushrooms, sliced
freshly ground pepper, to taste

***Sauce:
1 pkg. dry Lipton onion soup mix

2 cups cold water
1 cup Alaskan Amber beer
2-1/2 tablespoons cornstarch (or more, if you prefer a thicker gravy)

***Garnish

1 organic roma tomato, chopped

METHOD

To make the basmati rice, place olive oil in a heavy-bottom sauce pan and heat to medium-high, add rice and saute for 2 to 3 minutes, while stirring (this provides for a nutty flavor and keeps the rice from sticking together).  Add the remaining ingredients, bring to boil, cover, and reduce heat to low and let steam for 20 minutes (no peeking).

Meanwhile, heat a large skillet to medium-high, and add the kielbasa and saute until slightly caramelized, for about 8 minutes.  Add the onions to the hot skillet and saute until just about translucent, then add the garlic, and mushrooms, and ground pepper to taste, and saute for 2 minutes.

In the meantime, in a medium bowl, whisk all the sauce ingredients together, and pour while stirring into the skillet; scraping bits off of bottom of skillet, and bring to boil to thicken.  Reduce the heat to low to simmer for 5 minutes.

Serve the kielbasa and sauce mixture over the steamed basmati rice, and garnish with freshly chopped roma tomatoes. – Enjoy!

SANDRA’S RUSTIC ONE-POT SMOKY KIELBASA VEGGIE DINNER

A rustic dinner
that you'll end up often
craving and making as we do...

Servings: (6)
Prep: 15 Mins. |
Saute: 30 Mins. |
Roast: 15 Mins.

Posted by Sandra

INGREDIENTS

1 ring of smoked kielbasa, cut into ½” slices
4 potatoes, (2 medium russet, 2 large red) scrubbed, and cut into ¾” inch cubes
1 onion, roughly chopped
¼ head of green cabbage, roughly chopped
16 baby carrots, cut in half
3 large garlic cloves, minced
1 cup low-sodium chicken broth
1 tablespoon wasabi paste (or freshly grated horseradish)
Sea salt and freshly ground pepper, to taste
1/8 teaspoon dried marjoram, rubbed in palm to release herb oils before adding
1 bay leave
1 tablespoon worcestershire

-- Sides of grainy dijon mustard, and savory herb artisan bread for serving

METHOD

Heat a dutch oven over medium-high heat, and saute the kielbasa, just until lightly caramelized. Add the potatoes, carrots, onions, and garlic, and saute while occasionally stirring for 10 minutes. Add the chicken broth, wasabi paste or horseradish, sea salt and ground pepper to taste, bay leaf, marjoram, and worcestershire. Bring mixture to a boil, and reduce to low, cover, and cook for 15 minutes, while occasionally stirring, just until the potatoes are fork tender.

Meanwhile, preheat the oven to 425 degrees.

Roast, uncovered, in oven for 15 to 20 minutes, until top becomes slightly roasted and carrots are crisp-tender.

Serve with slices of your favorite artisan bread, and a side of grainy dijon mustard for dipping – Enjoy!


~~~~~~~~~~~~~~~


Tip: My husband and I like to serve this with Fennel and Raisin Bread that we purchase freshly-baked and warm from the local Breeze In!

SANDRA'S KIELBASA SLIDER INDOOR PICNIC LUNCH

I always start by making my coleslaw mid-morning
to allow 2 hrs. for the flavors to meld, which
makes the remainder of the meal
a quick n' easy prep...

Servings: (2)
Prep: 5 Mins. |
Cook: 5 Mins.|
(+ Let coleslaw refrigerate 2 hrs. for flavors to meld before serving meal)

Posted by Sandra

INGREDIENTS

*Coleslaw:
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon granulated sugar
1 teaspoon celery seeds
4 cups shredded green cabbage
1 cup shredded carrots
1 (8 oz.) can pineapple tidbits, drained (or crushed pineapple, drained)

**Enhanced Baked Beans:
1 (8 oz. can) baked beans (Recommend Bush's Original)
1 tablespoon onion, finely chopped
1 tablespoon red pepper, finely chopped
½ teaspoon light olive oil

***Kielbasa Sliders:
½ teaspoon light olive oil
2 smoky kielbasa sausages, cut in half lengthwise,
--and scored on outside to prevent curling while searing
2 onion hamburger buns, toasted
--Ketchup
--Sweet relish
--Yellow mustard

METHOD

*Prepare Coleslaw:
In a large bowl, add all first four ingredients and whisk until smooth, add the remaining ingredient and toss to combine; cover, and refrigerate 2 hours for flavors to meld before serving.

** Prepare Enhanced Baked Beans:
In a small saucepan, add the olive oil and heat to medium, and gently saute the onions and red peppers for 2 minutes, add the beans and when the boiling point is reached, reduce the heat and gently simmer until sliders are done.

***Prepare Kielbasa Sliders:
In a medium skillet, add the olive oil and heat to medium, and add the pieces of kielbasa sausage flat side down, and cook without disturbing to caramelize for about 4 to 5 minutes. Meanwhile, add your buns to the toaster, and watch closely so they are just lightly browned. Spread the tops and bottoms of the buns evenly with ketchup, sweet relish and yellow mustard.  Cut the kielbasa to size to fit buns, place on bottoms of buns, and top with other half of bun.  Cut in half, and serve as shown in photograph above. Enjoy!

SANDRA'S SMOKY KIELBASA and CABBAGE with ROASTED POTATOES

The key for this fabulous dish is to
cut the potatoes small so they
roast must faster...

Servings: (4 to 6)
Prep: 10 Mins. |
Cook/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

***Roasted Potatoes
2 russet potatoes, peeled and cut into ½” cubes
2 tablespoons light olive oil
1/2 teaspoon garlic powder
1/4 red onion, finely chopped
Kosher salt and freshly ground pepper, to taste

***Kielbasa and Cabbage
4 slices smoky bacon, cut into ½” strips
1 lb. smoked kielbasa, cut into ½” rounds on the diagonal
1 spanish onion, chopped
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
½ teaspoon dried sweet basil
¼ teaspoon ground thyme
¼ teaspoon ground caraway
¼ teaspoon freshly ground pepper
3 tablespoons red wine vinegar
½ cup good-quality white wine
1 cup low-sodium chicken broth
1 large head of green cabbage, cut into quarters, remove core, and the slice into ½” thin wedges

METHOD

Preheat the oven to 400 degrees. Prepare a baking sheet lined with tin foil and spray with oil. Also, prepare a saucer and a regular plate by lining them both with paper towel, and set aside.

Par-cook the potato cubes in a glass bowl in the microwave covered with a damp paper towel on high for 4 minutes, tossing mid-way through for even cooking. Add the remaining ingredients, toss to combine, and spread evenly in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, while turning mid-way through for even browning.

Meanwhile, in a large skillet, saute the bacon over medium heat until browned and crisp. Remove bacon from pan using a slotted spoon and place on the paper towel lined saucer, reserving drippings in skillet. Add kielbasa rounds and saute until lightly caramelized, and remove to the regular sized paper-towel lined plate, again, reserving drippings. Add the onion, and saute until translucent. Add the garlic, red pepper flakes, basil, thyme, caraway, and ground pepper, and saute for 30 seconds longer.

Deglaze the skillet by adding in the red wine vinegar, white wine, and chicken broth, while scraping bits from the bottom. Add the thin cabbage wedges, cover, bring to boil, and reduce heat to low to simmer for 15 to 20 minutes (depending upon your desired tenderness of cabbage), then return the caramelized kielbasa to the skillet, and stir to combine, cover, and let it simmer for a couple minutes longer to warm through.

Using a slotted spoon, ladle cabbage/kielbasa mixture onto a serving platter, along with the crispy potatoes on the side, sprinkle crumbled crispy bacon over the top, and serve hot. – Enjoy!


~~~~~~~~~~~~~~~


Tip: It’s important to adhere to the recommended sizes for cutting certain ingredients, as this allows this entire entree to cook within a 30-minute timeframe.

MAX'S SMOKY KIELBASA CREOLE with STEAMED RICE

This is such a fabulous dish
that Max prepares using kielbasa as he did tonight.

Other nights he'll change it up using halibut, salmon, shrimp/prawns
and/or scallops every few weeks...

(Serves 6)
Prep Time: 10 min
Cook Time: 30 min.

INGREDIENTS

· 1 lb. ring of smoked kielbasa sausage
· 4 tablespoons butter
· ½ medium onion, diced
· 1 cup celery, diced
· ½ red bell pepper, diced
· 2 cloves garlic, minced
· 1 (15-oz. can) Italian stewed tomatoes, undrained (break up tomatoes)
· 2 (15-oz. cans) of beef broth
· 1 teaspoon kosher salt
· 1/4 teaspoon cayenne pepper (or more if you like it spicier)
· 1 teaspoon creole seasoning
· 2 bay leaves (remove after cooking)
· 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)

--- 2 cups prepared steamed rice (i.e., 1 cup raw rice cooked according to pkg. directions)

Garnish option:
· Fresh chopped parsley

METHOD

In a dutch oven, melt the butter over medium-high heat, add onion, celery, bell pepper, and garlic, cooking until tender. Stir in stewed tomatoes, beef broth, spices; bring to boil, then reduce heat to low and simmer, uncovered, for 20 minutes (adding water, if needed); stir in parsley, add the kielbasa, and cook for 5 minutes.

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Tip: Refrigerate leftovers in separate containers, i.e., rice in one, and creole in the other.