a look back
As I was going through my recipe box for holiday cookie recipes, I came across a recipe from my late mother-in-law. It was a meal I made for my husband and I when we were first married. The recipe is kielbasa with bacon and vegetables. I stopped making it as we were trying to eat fewer fatty foods. However, everything in moderation is good for one’s self.
I was able to find turkey kielbasa at Wegmans, which will help will to keep this dish healthy. I also needed a package of cut broccoli, carrots and cauliflower which I found at Wegmans, in the frozen food section Wegmans FYFGA Just Picked and Quickly Frozen California Blend. This one pan recipe also calls for a few slices of bacon (I used pork bacon) and an onion, both of which I had on hand.
There are no specific measurements to my late mother-in-law’s recipe, but I’ll make a recipe based on what I used.
The meal turned out scrumptious. We haven’t had this in years and it was better than we remembered. The turkey kielbasa was juicy, the bacon gave all the ingredients a bit of smokiness and the vegetables absorbed all the flavors making it a great meal for a chilly night.
Nancy’s one pot meal was a nice indulgence.
Kielbasa with Bacon and Vegetables
From Nancy R. Walsifer
1 package of kielbasa, cut into 3-inch pieces
3 potatoes, ¼” sliced and par cooked
1 small onion diced
4 slices of bacon
1 package of Wegmans FYFGA Just Picked and Quickly Frozen California Blend (cuts of broccoli, cauliflower and carrots)
¼ cup water
Fry the bacon until crisp. Once the bacon is cooked, remove and sauté the onions in the fat. Toss in the potatoes, season with a bit of pepper and sauté until slightly golden. Add the package of mixed vegetables and water. Place kielbasa on top of the vegetables, season again with a little pepper, stir to combine ingredients then top with bacon. Cover the pan and steam on low heat for approximately 15-20 minutes. Serve with spicy brown mustard.
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.