Potato & Kielbasa Skillet

It’s nights like these where I sit here and seriously dream of finding a way to sustain a life of working from home.  I played hookie last week on Thursday and Friday in order to help prepare for my dear friend’s wedding (which was on Saturday) and found myself in such a blissful state.  I want to bottle this up!

The wedding itself was a true reflection of the visual/artistic and intellectual talents of the bride and groom. We spent the weekend eating flavorful food, drinking tasty wine, and dancing our tails off, all while being surrounded by bouquets and tables of fresh flowers. Their vows reflected the intentionality and authenticity that they embody and left not a dry in the room. Aye! Weddings are amazing.

Upon return home, we found ourselves exhausted and staring at a fridge with limited ingredients.  Thus, we knew it was the perfect night for a skillet meal. We found this recipe as our inspiration and stuck to it fairly closely. In the end the final dish had a slightly stronger vinegar taste than I’d prefer, so next time I will find a way to adjust that a bit. Any suggestions?

kielbasa skillet_1.PNG

Ingredients:

  • 1 potato
  • 12 oz kielbasa – sliced into rings
  • 2 Tablespoons of brown sugar
  • 2 Tablespoons of apple cider vinegar
  • 2 Tablespoons of dijon mustard
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of ground black pepper
  • 3 cups of spinach (fresh is best, but I used frozen as it was available)

 

Steps and Notes:

  1. Saute the potatoes in a large skillet in some oil.  Cover and cook for 7 minutes.
  2. Meanwhile, make the sauce by combining the brown sugar, vinegar, dijon, thyme and pepper.
  3. Add the onions to the skillet with the kielbasa and stir well. Cook for about 4 minutes.
  4. Next, add the kielbasa and cook for 5-7 minutes until each piece has a slight singe
  5. Add the spinach and then the sauce and cook for 3-4 minutes until well combined.
    • Note: if using fresh spinach add that after the sauce is cooked and the skillet is removed from the stove

 

Thoughts for Next Time:

  • The original recipe called for bacon. I’d like to try that sometime
  • Add bell peppers or broccoli for some additional green veggies
  • Vary the type of potato such as purple or sweet potatoes
  • Experiment with sauces as done here with a soy & balsamic combination

4 comments

  1. I’d just cut the vinegar in half! Looks yummy!

    Liked by 1 person

    1. I think you’re exactly right. I added a bit more vinegar so that there was more of the sauce, because the original recipe called for it to boil…. but mustard also is vinegar based and so in the end it was a bit much. Overall though the flavors were different than what we usually make and pretty tasty.

      Liked by 1 person

  2. Thomas Opar · · Reply

    I always likes this meal, but you definitely spiced it up.The brown sugar and cider vinegar now turns it into a sweet and sour concoction. I will try this myself at some point.

    Keep on blogging

    Dad

    On Sun, Oct 30, 2016 at 10:07 PM, The Pantry Portfolio wrote:

    > PantryPortfolio posted: “It’s nights like these where I sit here and > seriously dream of finding a way to sustain a life of working from home. I > played hookie last week on Thursday and Friday in order to help prepare for > my dear friend’s wedding (which was on Saturday) and found ” >

    Like

  3. Looks good.

    Like

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