Week Four - Wednesday
06/21/2006
I think this was supposed to be Thursday or Friday's dinner. I forget. Nevertheless - here it is - Sweet and Sour Turkey Kielbasa with steamed rice and salad.
Starting at the salad: I dumped some bagged salad into my salad spinner, spun it, dumped it on the plate, drizzled on olive oil and a little red wine vinegar. Done! Now, that's what I'm talking about. Cobb salad. Feh! I'm still bitter about the hour of chopping.
The steamed rice is Jasmine rice, not brown rice. I just wasn't feeling the brown rice tonight.
The sweet-n-sour mixture made a ton, probably enough for 8 adults or more.
Olive oil to coat the bottom of my giant skillet.
One large green bell pepper.
One large red bell pepper.
One medium yellow onion.
About 10 whole cloves of garlic. Why yes, I'll be tooting merrily this evening.
About 10 baby carrots, chopped into thirds.
Two large handfuls of frozen pineapple chunks.
One can sliced water chestnuts
One small can of tomato paste
Soy sauce to taste
So heat the oil, dump in all the veggies and let them saute until they are soft and fragrant. Then add the pineapple and water chestnuts. (Ma Ti! My toddler just informed me that water chestnuts are called ma ti in Chinese. So sayeth Sagwa, the PBS cat.)
Then add the tomato paste and soy sauce. This makes a thick coating. You might want to add water, too. Like fill the tomato paste can. Or use a can of diced tomatoes instead.
Okay, then add a sliced package of turkey kielbasa or other sausages. Or not. I wouldn't have missed the meat one bit.
Heat through, and serve over the rice. Or if you have a picky toddler like mine, serve next to the rice, with all the pineapple removed and the sausage in a seperate spot. NOT touching anything. And sliced into quarters. With the sauce scraped off.
