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Serves two, but feel free to double portions. (If you triple, you're going to need a huge cast iron frying pan.)
Something I created, because I was hungry, but didn't want to spend a lot of time making dinner.
8 ounces of kielbasa
1 large potato (large, not huge)
1 large apple
1 onion (Large, if you like onion with kielbasa, but medium if you don't know if you like it yet.)
12 ounces fibrous frozen vegetables
1 small can of chicken stock
1 tablespoon flour
cooking spray to cover the bottom of the pan (Not much, if you're using pork kielbasa, enough to drool in the pan, if you're using turkey kielbasa)
mushrooms optional
Turn on the skillet, while you cut the kielbasa into bite size pieces. (I like them a little bit thicker than the size of pepperoni on a pizza.) Toss them in the pan, and keep an eye on them, while cut the potato in thin slices, like you're making potato au gratin. (Somewhat fatter than a potato chip, if you don't know au gratin.) I recommend leaving on the skin, both because the skin is where the nutrients are, and because you can tell the difference between a potato an apple when eating. Throw in with the kielbasa and stir occasionally. Cut the onions into good size bites -- about the size of too-small French fries.) Throw in the veggies. (What kind doesn't matter, but I'm into fibrous veggies. Brussel sprouts are extremely good, since this same recipe without the meat is also a good grilled vegetable side dish.) And then add some bite-size mushroom, if you want them too.
Pour some of the chicken stock into a pixie cup size container about 2/3rds full then add the tablespoon of flour. Stir until the flour has no lumps. (That's the gravy.) Pour that in and then half the can of chicken stock.
Then cut up the apple into the same size pieces you would use for a pie. And toss them in. Stir, then put a lid on. It's done when the potato are done. Poke a fork in the potatoes. When it can easily go through, it's done. Takes about 15 minutes, if your potato is thin enough.
Something I created, because I was hungry, but didn't want to spend a lot of time making dinner.
8 ounces of kielbasa
1 large potato (large, not huge)
1 large apple
1 onion (Large, if you like onion with kielbasa, but medium if you don't know if you like it yet.)
12 ounces fibrous frozen vegetables
1 small can of chicken stock
1 tablespoon flour
cooking spray to cover the bottom of the pan (Not much, if you're using pork kielbasa, enough to drool in the pan, if you're using turkey kielbasa)
mushrooms optional
Turn on the skillet, while you cut the kielbasa into bite size pieces. (I like them a little bit thicker than the size of pepperoni on a pizza.) Toss them in the pan, and keep an eye on them, while cut the potato in thin slices, like you're making potato au gratin. (Somewhat fatter than a potato chip, if you don't know au gratin.) I recommend leaving on the skin, both because the skin is where the nutrients are, and because you can tell the difference between a potato an apple when eating. Throw in with the kielbasa and stir occasionally. Cut the onions into good size bites -- about the size of too-small French fries.) Throw in the veggies. (What kind doesn't matter, but I'm into fibrous veggies. Brussel sprouts are extremely good, since this same recipe without the meat is also a good grilled vegetable side dish.) And then add some bite-size mushroom, if you want them too.
Pour some of the chicken stock into a pixie cup size container about 2/3rds full then add the tablespoon of flour. Stir until the flour has no lumps. (That's the gravy.) Pour that in and then half the can of chicken stock.
Then cut up the apple into the same size pieces you would use for a pie. And toss them in. Stir, then put a lid on. It's done when the potato are done. Poke a fork in the potatoes. When it can easily go through, it's done. Takes about 15 minutes, if your potato is thin enough.
