I don’t know about you, but I never have time to cook because I’m always at the store so we eat WAY too much fast food. I’m trying to get better at that because I’m actually a health nut (just not when I’m too exhausted to cook). So last night I got home and did one of those…you know, staring into the fridge and thinking “there is nothing to eat!”. I was about to order take-out when I decided I would force myself to find something to eat from what slim pickings there were; and you know what? It was so good that I made it again today for lunch (well, I also didn’t have anything else to fix. Who has time to go to the grocery store?!!).
Anyhew…I thought I would share my concoction with you. I’m no Martha Stewart or Ree Drummond, but I think this was Pretty Darn Good if you ask me!
I had a bunch of left over items from various other meals and so I pulled them together and threw it in a skillet. Here is what I found:
- Polish Kielbasa (one of the only meats left in the house)
- Watercress (was saving it for a salad but now seemed like a good time)
- Bosc Pears (unused from a fruit & cheese platter I made for a store event last week)
- Toasted Almonds (leftover from the before-mentioned store event)
- Olive Oil
- Garlic clove
- Sea Salt
Note: I don’t ever measure when I cook so I apologize ahead of time for not providing exact measurements. I just throw in what looks good to me!
PUTTING IT TOGETHER
- I heated [about] 2 Tbl of olive oil in skillet over medium heat (I prefer cast iron. I use my grandmother’s skillet. I’m sure it makes every taste better!)
- Finely chop a clove or 2, or 3 of garlic (whatever you fancy) and add to the oil. Brown slightly.
- Add chopped shallot (um, I think I used about 1/3 of a large one. Again, whatever you want.)
- Cook and stir for a couple of minutes and the add sliced Polish Kielbasa. I didn’t use as much because I prefer the veggies – but if you are like my husband (who refuses to eat anything green) then slice up the whole thing and leave out the greens!
- After the sausage has begun to brown on both sides then add the almonds. I added whole almonds but sliced almonds might even be better. My almonds were toasted with Rosemary and Sea Salt so I made sure I got plenty of those in the skillet. It’s unlikely you already have toasted almonds around so add a couple teaspoons of freshly chopped rosemary and a sprinkle of whole sea salt. Not too much salt or it will be over powering. I’m thinking 1 tsp.
- Once everything is starting to brown nicely I add sliced pears. This was absolutely delightful! It added the perfect sweetness. Stir the pears in and let cook about 1-2 minutes.
- The last thing is to add a handful of watercress. Throw it in the skillet, stir it in and then turn off the stove. Stir and cook for about a minute – don’t over cook the watercress – just until it is beginning to wilt.
Super yummy! I made the same thing for lunch today but I roasted sliced potatoes. I tossed them in olive oil and dill and put them in the oven at 450 until brown on both sides. Served with sour cream.
I was so surprised at how good this was! And here I thought I didn’t have anything to eat at home. Just goes to show you what you can do if you force yourself to look for something good it what initially seems uninspiring (there’s some practical life lessons in there I think!).
Meet Olivia. She’s just gorgeous. She and her mom just LOVE our store. So much so that I hired her! Every week we will feature a new look that we put together.
Today Olivia is wearing her own shirt and jeans but we have finished her outfit with great accessories from the store. A silver cross hung from the perfect chain. We layered it with a sparkling 3-strand silver and black chain. A fabulous hip belt in black leather and silver accents & buckle (made in the USA!). We then “cuffed her” with a Native American piece made of hammered sterling silver & studs and a black leather and stone cuff by Canadian artist, Angela DeMontigny. Click here to go to our “Get The Look” page for more information.
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