Tagliatelle with Kielbasa Onions and Tomatoes

I'm so happy to be able to share this accidental family-favorite pasta dish with you.  It came about in the usual way - I had no idea what to make for dinner, but I needed to get something on the table and the only thing I had in the fridge was a ring of Kielbasa.  I honestly didn't expect us to like it as much as we did, but we devoured it so I quickly jotted down the recipe so I could make it again and again. The sauteed Kielbasa adds a bit of smoky flavor to the sauce while the caramelized onions add a little sweetness - throw in a little garlic and tomato, boil up some pasta, and you've got yourself one fabulous meal.  If you don't try any other recipe on my blog, try this one - I don't think you'll be disappointed.

Tagliatelle w/Kielbasa Onions and Tomatoes

serves 4-6

Printable Recipe

Ingredients

• 1 pound Polish Kielbasa, cut into coins

• 1 medium onion, "frenched" (sliced from pole to pole)

• 2 large cloves of garlic, minced

• 28 ounce can crushed tomatoes (chopped, diced, pureed all work too - I've even used Ro-tel tomatoes)

• salt and pepper to taste (careful - Kielbasa can be salty)

• 1 pound tagliatelle pasta, cooked al dente in well salted water

Directions

1. Heat a very large skillet over medium-high heat.

2. Saute Kielbasa in batches until well caramelized on both sides (we like lots of brown color); remove from pan and reserve fat.

3. Lower the heat to medium and in the same skillet, saute the onions in the rendered Kielbasa fat (my Kielbasa didn't render a lot of fat so I had to add a touch of olive oil to my pan), stirring frequently until they're translucent and begin to caramelize, about 15 minutes.

4. Add the minced garlic and stir for a minute, then add the tomatoes and return the sauteed kielbasa to the pan.

5. Simmer uncovered for about 20 minutes, stirring occasionally. Serve over pasta.

Note

• Alternate slow cooker instructions (to feed a crowd, double the recipe):  place sauteed kielbasa, caramelized onions, garlic, and tomatoes in slow cooker; cook on high for 1 hour or low for 2-3 hours.  Stir in pasta just before serving.  Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so each piece is coated, then let it cool completely and transfer it to a large zip-top bag until I need it.

Chicken and Broccoli

Chicken and Broccoli is one of the most popular take-out dishes and it's no wonder, the stuff is delish!  Wanna make it at home?  Here's a simple recipe you can throw together in no time.  It's sure to become a family favorite! 

Start by marinating the chicken - combine the chicken, scallions, half the garlic, half the ginger, sugar, seasoned rice vinegar, soy sauce, sesame oil, 1 teaspoon kosher salt, and 1 teaspoon cornstarch.  Also, in a small bowl, combine 1/3 cup water with 1 tablespoon cornstarch.  Set both aside until needed. 

In a very large skillet, heat half the oil with the remaining garlic and ginger.

Saute over medium-high heat for about a minute or until fragrant.

Add the broccoli and chicken stock to the pan.

And add salt, pepper, and crushed red pepper flakes (optional).  Stir often until the broccoli is cooked to your desired doneness - we like it tender, but still a little crisp.

Remove broccoli and any remaining chicken stock from the pan; set aside.

In the same pan, heat the remaining oil.

Add the chicken and all the marinade.

Stir occasionally until the chicken is cooked through, about 10 minutes.

Return the broccoli and chicken stock to the pan.

Stir everything together.

Time to add the cornstarch mixture, but first give it a good stir.

Add cornstarch slurry to the pan and bring mixture to a boil, stirring constantly until pan juices thicken.  Serve immediately over rice or noodles.

Items used to make this recipe:

(affiliate links)

• very large, good quality nonstick skillet http://amzn.to/2yvJ8L6

• end-grain cutting board http://amzn.to/2fRWg1S

• my favorite knife http://amzn.to/2fPODsN

• magnetic measuring spoons http://amzn.to/2fZYcJn

• silicone spatula http://amzn.to/2xn3QYG

• bamboo chopsticks http://amzn.to/2fYKlD8

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Chicken and Broccoli

makes 4 servings

Printable Recipe

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite-size pieces

• 4 scallions, sliced

• 3-4 cloves garlic, minced

• 1-inch piece fresh ginger, peeled and grated (or 1 tablespoon of ginger paste)

• 1 tablespoon soy sauce

• 2 tablespoons granulated sugar

• 1 tablespoon plus 1 teaspoon cornstarch, divided

• 1/2 teaspoons kosher salt

• 1 tablespoon seasoned rice vinegar

• 1 tablespoon sesame oil

• 4 tablespoons peanut or canola oil, divided

• 5-6 cups broccoli florets

• 1/2 cup chicken stock

• 2 pinches of kosher salt

• 1 pinch of ground black pepper

• optional: a pinch or two of crushed red pepper flakes

Directions

Marinate the Chicken:

1. In a medium bowl, combine the chicken, scallions, half the garlic, half the ginger, sugar, seasoned rice vinegar, soy sauce, sesame oil, 1 teaspoon kosher salt, and 1 teaspoon cornstarch; set aside.

Prepare the Slurry:

1. In a small bowl, combine 1/3 cup water with 1 tablespoon cornstarch; set aside.

Cook the Broccoli:

1. In a large non-stick skillet, heat 2 tablespoons of oil and cook the remaining garlic and ginger over medium-high heat until fragrant, about 1 minute. Add broccoli, chicken stock, salt and pepper, and optional crushed red pepper flakes. Toss broccoli frequently for a few minutes until it's crisp tender; remove broccoli and pan juices from skillet and set aside.

Cook the Chicken:

1. In the same skillet, heat another 2 tablespoons of peanut or canola oil and saute the chicken mixture until the chicken is cooked through, 4-5 minutes.

Assemble the Dish:

1. Return the reserved broccoli to the skillet, including any juices that have collected. Stir the reserved cornstarch mixture and pour into the skillet; bring to a boil and stir until sauce thickens. If the sauce thickens too much, add a splash or two of chicken stock. Serve over rice.