Summer Kielbasa Dish

I’m not sure where this one came from…..I think I saw a recipe in one of my magazine’s and just went with it, meaning it wasn’t even remotely similar but I had the idea in my head and since I’m experimenting a lot more on trying new combinations and fresh herbs I whipped this together this past weekend as a quick stove top dinner since their was thunderstorms brewing around, I didn’t want to get stuck grilling in the rain…..or thunder for that matter!

What I used:

1 pd. Turkey Kielbasa
1 can of stewed tomatoes, drained
3/4 Cup of frozen peas
1 large zucchini
1 can of diced potatoes, drained
Fresh Parsley
Fresh Scallions
EVOO
2-3 Garlic cloves, minched

Here is How I made it:

Now mind you I’m very limited up here at my summer camp. Example. One frying pan. One sauce pan. One knife. So you get my drift. Not much of anything. When I first started I cut up my zucchini into small pieces (This way it cooks faster) I seasoned it with salt and pepper and let it saute with a little EVOO.

I then cut up my kielbasa to get that ready.

I then added the garlic, diced tomatoes (drained) and the potatoes (drained).

By the time I added all of that, my frying pan was pretty full. 🙁 now how was I supposed to add the kielbasa, and the peas! So here is what I did. I took the frying pan and moved the contents into a sauce pan (yes THE sauce pan).

Then I was able to cook the kielbasa in the frying pan, like I wanted.

I cooked the veggies on low. I drained out any excess liquid and then added the peas and fresh parsley (leaving some for the topping) It didn’t really matter that I didn’t cook the kielbasa with the veggies, it worked out well that I added the kielbasa on top of the veggies afterwards.

The tastes all came together.