I’ve decided to start posting “Quickie Dinner for Two” recipes … many of my recipes are on the quicker side, but I want to start posting complete meals that can be cooked in less than an hour. Perfect for weeknight dinners for you and the significant. Or, for one with leftovers the next day. Or, for a family, just double it up. You get the picture.
These recipes won’t necessarily pass for significant culinary creativity or difficulty, but that’s not the point. Sometimes you just need new ideas for the same busy weeknight dinners, that’s what I hope to provide. Plus, I cook a lot of vegetables and try to mix it up a lot – hopefully this will also provide you with new side dish ideas.
This recipe: skillet fried turkey kielbasa, red pepper and Parmesan broccolini, and mint carrots. This recipe uses turkey kielbasa as a low-fat alternative to the traditional and includes two veggie sides with their own distinct flavorings. Broccolini is a cross between broccoli and kai-lan (Chinese broccoli) – I think I actually prefer it to regular broccoli because it cooks more tender yet doesn’t turn bland. If you don’t have mint for the carrots, it can be subbed with any fresh herb.
- 1 pkg. turkey kielbasa
- 4-5 large carrots
- 1 bunch broccolini
- Garlic, 2-3 cloves minced
- Red pepper flakes
- Olive oil
PREPARE THE VEGGIES
I don’t usually peel my carrots, I simply scrub them with a brush – so it’s your choice. Either way, wash your carrots and chop into bite-size pieces. Wash the broccolini, pulling off any stray leaves. If the stalks are particularly thick, split them by making 2-3 slices into the stalk about an inch from the head.
PREPARE THE KIELBASA
You should have 2 links per pkg. Cut in half and then slice down the middle. Spray a skillet with Pam or a dab of canola oil. Add the links, splaying them out so the inside of each link is down & will get nice and crispy. Turn heat on to medium and cook about 10 minutes, turning half-way through, until browned on each side. While the kielbasa cooks, get ready to steam the veggies.
STEAM THE VEGGIES
You can either basket steam or skillet steam. If you choose to skillet steam – add 1/3 cup water to 2 skillets (one for carrots, one for broccolini) and a dash salt. Bring to a boil, add veggies, lower heat to medium and cover immediately. The steam will cook the veggies in about 5 minutes. If needed, add a tad more water during cooking. The carrots may take a bit longer than the broccolini. Finely chop a few sprigs of mint and mince the garlic while you wait.
PREPARE THE DINNER
Once the broccolini is cooked, add to a bowl & toss with Olive oil, salt, garlic, and red pepper flakes. Place on plates and top with fresh grated Parmesan. Next, toss the carrots with S/P or lemon pepper, place on plates and top with fresh mint. Lastly, add the kielbasa and you’re done!