Wednesday, September 8, 2010

Using all the Garden Leftovers

Last nite for dinner I made Pierogis with Kielbasa sausage. This is a favorite of mine. I think that my brother, Dave and I made it up while we were in college. We often ate dinner together (do you know how much easier it is to cook for two instead of just one)It was just one of those things that we threw together that worked well.

This recipe is great for using all your leftover summer garden veggies.

Kielbasa and Pierogi

1 Kielbasa link sliced in 1/2 inch rounds
1 box of Pierogi (you can find these usually in the freezer section by the ravioli)
1 medium onion diced or sliced
3 tomatoes, or 1 can of diced tomatoes
1-2 zucchini diced (depending on the size. last nite i actually only used a half of one because it was one of those ones that you missed while picking so it was extra large)
1/3 cup of mushrooms (fresh or a small can will work)
1/4 cup bell pepper diced (i used half of a green one. i didn't want to overload the taste with pepper)
2 TLBS of garlic finely diced
season salt

In Large sauce pan saute onion, garlic, green peppers and mushrooms.
Boil diced zucchini in salt water for 5 mins
Add the zucchini to the saute
Add Kielbasa
Simmer until meat is heated through, and the veggies are fork tender
Boil pierogi in separate pot until they float to the top.
Add pierogi to veggies.
Add Tomatoes
Cook for additional 10 mins or so.(just until pierogi can soak up some flavor from the veggies)
Sprinkle with salt, pepper and season salt to taste (i usually just use season salt. about at TBLS worth)