Thursday, May 28, 2015

Kielbasa Hash

There's really nothing better than being able to throw together a tasty, hearty meal in just a few minutes. Feel free to tweak the ingredients, based on what you like!


  • 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
  • 1 sweet potato, peeled and diced
  • 1 russet potato, peeled and diced
  • 1 yellow onion, diced 
  • 1 yellow pepper, diced
  • 1 zucchini, diced
  • olive oil 
  • salt and pepper

In a heavy skillet, heat 2 tablespoons olive oil over medium-high heat.  

Add the sweet potato and russet potato to the skillet and season with salt and pepper.  

Fry until golden and cooked through, 8-10 minutes, stirring occasionally to ensure even browning.  

In a separate skillet, brown the sliced kielbasa for 5 minutes in 1 tablespoon olive oil over medium-high heat.  

Remove the kielbasa from the pan and set aside.  

Add the onions to the skillet and cook for 2-3 minutes.  

Add the yellow pepper and zucchini and a pinch of salt and cook for 2-3 minutes more.

Add the cooked potatoes and kielbasa to the skillet and mix everything together.  

Source: modified from The Two Bite Club 

Wednesday, May 6, 2015

Mango and Black Bean Quinoa

I like the flavor combinations in this little salad. Sometimes mango in conjunction with more savory things like black beans and red peppers is just so tasty.

*Note on Quinoa:
The first time I made this I used 2 cups of uncooked quinoa, which was way too much.  Clearly, I didn't read the directions carefully. Cook about 3/4 cup and you should have just enough for your 2 cups of cooked quinoa.


  • 2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
  • 1 can (15 ounce) black beans, drained and rinsed
  • 1 medium mango, peeled and diced
  • 1 red pepper, diced
  • 4 green onions, white and green parts thinly sliced
  • 1/2 cup chopped cilantro
  • 4 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onions, black beans, and cilantro.  

In a small bowl, combine vinegar, olive oil, and lime juice.  Whisk until smooth.  

Pour dressing over salad and toss to combine.  

Add salt and pepper to taste.  

Chill for at least one hour before serving.