This is one of those recipes that really doesn't have measurements. You chop and drop the ingredients into the pan as they're chopped, then simmer until done. In the summer I'll use whatever is ripe in the garden - fresh tomatoes, eggplant, zucchini, yellow squash, fresh tyhme or basil. Sometimes, I'll add a can of tomato sauce to thicken up the pan sauce.
Numbers according to The Plan: 1 serving = 2.7 ounces meat and 1 1/4 cups vegetables; 1/2 cup risotto = 4 ounces grain.
Kielbasa and Peppers
1 lb. Turkey kielbasa, cut into 1/2" diagonal slices
2-3 onions, peeled and cut in 1/2" chunks
1 rib celery, diagonally sliced
1 bell pepper, seeded and cut into 1" chunks
2-3 cloves garlic, minced
1/2 tsp. thyme
2 pints (or 14 ounce cans) diced tomatoes (not petite diced)
Coat your largest non-stick skillet (or Dutch oven) with Pam. Put it over high heat and let it get really hot while you slice the kielbasa. Dump it into the pan.
Peel and chunk the onions. Dump them into the pan. Stir. The kielbasa may look a little charred. This is good.
Seed and chunk the pepper. Dump it into the pan. Stir. Charring on onions is good.
Peel and mince the garlic. Scatter it into the pan. Stir. Charring on peppers is good.
Let cook, stirring occasionally until peppers are a bit charred on the edges and onion is almost translucent.
Add tomatoes with their juice. Stir.
Sprinkle the thyme into the pan. Stir.
Bring to a boil then reduce heat to medium. Allow to simmer until most of the liquid has evaporated. You'll have a nice bit of sauce in the bottom of the pan. Taste and add salt or pepper if needed.
Serves 6
This meal we had browned onion risotto with it.
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