Monday, September 5

Drunken Kielbasa Chutney at Midtown Market

The sun played hide-and-seek early morning at the Midtown Market and didn't stay out for good until just a little after 9:20.  Then, the day warmed up, the sun shone bright, and folks were sampling my solar Kielbasa Chutney by 10:30 a.m. There were many inquiries and brochures flew off the table, so I think the word is out that there's a strange lady at North Hills and she cooks food using the sun's energy! I loved the way this meal turned out; but, for home consumption, I would serve the kielbasa in either two-inch pieces or oval coins to make it more attractive. The combination of veggies, fruit, herbs and spices was delicious and most of the male samplers got seconds and thirds. I played with the focus for this picture to highlight the chutney rather than the sliced peppers and cottage cheese with paprika sides.

Drunken Kielbasa Chutney
2 sweet potatoes, peeled and diced
1 stalk celery, diced
1/4 medium cabbage head, chopped
1 medium onion, diced
1 red pepper, diced
1 large clove garlic, minced
1 large apple, peeled and diced
2 medium peaches, peeled and diced
1 pound polish kielbasa, diced
1/4 cup butter
1/4 cup dark brown sugar
1/2 cup dark beer
1 Tablespoon Dijon mustard
1/2 cup chicken stock
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon ground ginger
1-1/2 Tablespoons corn starch

Directions: Preheat solar oven to 225F.  Place diced sweet potatoes in oven-proof dish and microwave on high for two minutes to soften. Chop and dice all veggies and fruit and put in large mixing bowl. Combine all dry spices with corn starch and then stir into veggies and fruit to thoroughly coat all pieces. Put diced kielbasa in separate bowl. In heavy skillet over med-high heat, melt butter with brown sugar, stir in beer, mustard, and chicken stock. Stir in sweet potatoes; add veggie-fruit mixture and let cook for three or four minutes; stir in diced kielbasa. Pour into baking dish and cover. Bake in solar oven 60 - 70 minutes.

This could be served over rice or as a bed under long pieces of the kielbasa and a fresh salad as a side. Try it and let me know what you think.


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