This is one of my husbands favorite dishes. It is so simple and quick but very tasty. Healthy and gluten free too. It seriously takes just a few minutes to wack up some cabbage, red bell pepper, onion and jalepeno peppers. Cut up a kielbasa and sautee it for a couple minutes to get some browning to add flavor. Add cabbage and other veg. Right now if you can find local cabbage or just buy some cabbage that looks good it will become sweet when you cook it. Top off with a cup of chicken stock and a couple dashes of balsamic vinegar (about 1 tbs) and simmer for about 15 minutes. You can serve this as is or over rice. It is even better the next day.
2 lbs Kielbasa cut into rounds about 1/3 inch thick
1 Head Green Cabbage cut either in stips or chunks
1-3 Jalepeno Peppers (depending on how hot you like it)
1 Sweet Red Bell Pepper cut into strips
1 Red Onion cut into strips
2 Tbs Good Olive Oil
1 Tbs Balsamic Vinegar
1 Cup chicken stock or water
Do not salt this dish as the kielbasa with add enough salt.
Sautee sausage in olive oil, Add veggies. Add stock and simmer for 15 minutes. Serve over rice or alone.
Season with Cracked Pepper
Tonight was the cookie exchange at the Jamestown Merc. It was nice to meet new people and enjoy some very good cookies.
Maddy and I baked all morning.
Chocolate crinkle cookies have been featured on many of the blogs I enjoy reading so we decided to make those along with my gingerbread cookies. I had also found a recipe for Earl Grey Shortbread cookies. These sounded good but I did not have any Earl Grey. I did have some very good chai tea bags so I decided to make chai tea shortbread cookies. Maddy and I thought that the chocolate crinkle cookies would be the star but it turned out the chai tea cookies were by far the best cookies we made today.
These cookies were made by talented Jamestown folks.
Chai Tea Shortbread Cookies
These cookies are fabulous hot out of the oven.
- 2 cups All Purpose Flour
- 2 tablespoons loose Chai Tea leaves
- 1/2 teaspoon salt
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) butter, room temperature
Preheat oven to 375 degrees F.
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners’ sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Slice the log into 1/3-inch thick disks. Place on parchment lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes.