Tuesday, December 2, 2014

Potato, Broccoli and Sausage Dinner

Well after a weeks worth of left overs lets try something fresh and yummy! This is a great example of when you start with good tasting ingredients and balance them right, you are going to have a winner every time!

A Polish man, an Irishman and an Italian walk into the Kitchen....

First slave will show you how I prepared this dish, then as an extra, you get the SUPER EZ way of throwing this together as a one skillet wonder.

13oz fully cooked reduced-fat Polska-kielbasa sausage
1 large head of fresh broccoli
3 medium Yukon Gold potatoes
½ cup diced tomatoes (canned is fine, just be sure to drain them well)
1 cup milk
2 tbs oil
2 tbs butter or margarine
1 tbs all purpose flour
½ tsp salt
½ tsp Herbs De Provence
¼ tsp white pepper
1 cup of shredded Monterrey Jack Cheese

Heat oven to 350.

Wash potatoes and broccoli.
Cut broccoli into florets. Scrub potatoes and slice thin on a mandolin slicer.
With Yukon Gold, you wont have to peel them. Put vegetables on to boil. As soon as they reach boiling, reduce heat and let simmer for 5 minutes, then drain.

Mince shallots and set aside.

Heat oil in a skillet over medium heat. Cut the sausage into 1 inch pieces, cutting on an angle. Saute the pieces for about 6 – 7 minutes, stirring so that it starts to get brown edges but not burned. Remove with a slotted spoon to drain on paper towels.

Add 2 tbs of butter to the skillet. Stir in shallots and let cook for about 3 minutes or until softened. Sprinkle in flour and stir for about a minute and a half, then add 1 cup milk and continue to stir until thickened. Adjust seasonings with salt, pepper, Herbs De Provence and nutmeg. Remove from heat and blend in ½ cup of the cheese.

Distribute the potatoes and broccoli in a baking dish that has been sprayed. Stir these around with a wooden spoon until all is even.

Drop the drained diced tomatoes by spoonfuls around the casserole and pour cheese mixture over. Sprinkle some shredded cheese on top and let bake for 25 to 35 minutes or until top browns and is bubbly.

For an easier dinner try:
1 box (4.7 oz) scalloped potatoes
2 cups hot water
2/3 cup milk
2 tablespoons margarine or butter
2 cups sliced fully cooked reduced-fat Polska-kielbasa sausage
½ cup diced tomatoes
2 cups frozen broccoli florets


1) Stir Sauce Mix, hot water, milk, margarine and potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally.

2) Add sausage and tomatoes; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently.

3) Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).


This makes a truly wonderful hearty meal for when the weather turns and you need to comfort your chilly Master.

So fortunate to be serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

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