Mommie Cooks!

Sometimes Simple, Sometimes Grand, Always Declicious

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Germanbasa

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I call this Germanbasa because it’s a yummy dish made with kielbasa that’s inspired by German cooking.  I love kielbasa but it always seems like I used it the same way every time so I thought this go round I might branch out and try something a bit different.  While I wouldn’t put this meal on my “last supper” list, it was tasty and everyone in the family ate without complaining, so I have to give it some props.  So here we go.  What you’ll need:
1 12 Oz Beer
11/2 Cups of Water
1 Large Yellow Onion, Chopped
1pd Kielbasa Sausage
2 Tbsp Flour
3 Tbsp Butter
2Tbsp White Vinegar
1 Tbsp Sugar
1 Cup chopped Mushrooms
1 Tsp Mushroom Base (can use chicken or vegetable base if you don’t have mushroom)
2 Tsp Dried Parsley (feel free to use fresh if you have it)
Salt and Pepper to Taste

Melt 1 of your Tbsp of butter in a large skillet over medium heat and cook the mushrooms until moist; about 3-4 minutes.  Add in the beer, water, mushroom base, onions, and sausage.  Bring the mixture to a boil and then reduce heat and simmer covered for about 25 minutes.  Remove the sausage  and onion/mushroom/beer mixture from the skillet.  Cut the sausage into 1 inch disks and set aside.  In your skillet, melt the remaining 2 Tbsp of butter over medium heat and then add in the flour, stirring to create a roux.  Let the roux cook for about 3-4 minutes.  Stir in the vinegar, sugar, and reserved onion/mushroom/beer mixture.  Add parsley and season with salt and pepper.  Bring the mixture to a boil and then reduce heat, simmering until sauce thickens; about 10 minutes.  Add your sliced sausage back into the mix and cook for an additional 10 minutes.   Serve over rice or potatoes.  And that’s it!  Here’s a picture of the final product:


I served it with roasted cauliflower.  Yummo!  Enjoy!


Other Recipes You Might Enjoy

Sausage Calzone
Low Country Boil
Mama’s Stuffed Peppers (Only Better)

Pizza with whatever’s in the fridge

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Here we go!  It was another long day with the three amigo’s so on the menu last night was homemade pizza with any toppings I could find in the fridge.  I managed to track down Trader Joe’s crust, Mozzarella cheese, spinach, onions, leftover teriyaki chicken from the previous night’s dinner and blue cheese.  The tomato sauce was used to make some quick pizza sauce.

For the pizza sauce I mixed together one clove of garlic, one tsp basil, one tsp oregano and a can of tomato sauce.  Nothing fancy, but for a quick week night pizza, it does the job.  And speaking of garlic and basil, if you haven’t discovered Dorat (the red and white containers shown below) you need too!  They are frozen versions of some of the more common spices such as fresh basil, cilantro, and garlic.  One cube equals either a teaspoon or if you’re using garlic, one clove.

Anyway, back to the pie.  After chopping, dicing, mixing, and dough flattening, the pizza is assembled.

And into the oven we go at 450 degrees.  It usually takes about 7-9 minutes, but I had a small distraction up in the boys bathtub while it was cooking (don’t ask) so it went a couple minutes longer than I had planned.  No harm no foul – it was a bit darker than I had hoped but still delish.   The final product. 🙂

Bon Apetit!