9 Responses to “Weekly menu: 1/9/11-1/15/11”

  1. Shannon Stacey January 9, 2011 at 4:15 PM #

    Do you have a recipe for the fried sausage and potatoes? I think my family might like that if it has no hidden (yucky) ingredients.

  2. Angie January 9, 2011 at 4:23 PM #

    Sure, but it really doesn’t take a recipe because it’s stupid easy.

    I just buy Hillshire Farms smoked sausage (like this: http://www.gomeat.com/products/beef-smoked-sausage.aspx). They have different flavors, but I will warn that the kielbasa is super salty. And it takes two packages for all four of us.

    Cut that in half lengthwise, then slice, add a Tablespoon of oil to a pan, heat then fry sausage. That’s it for the sausage. My family likes ours well fried, until it’s a little crusty on the outside, but you really only need to heat it and it doesn’t take long.

    For the fried potatoes, I slice the cleaned potatoes (am lazy and don’t peel them, but you certainly can). Slice them thin, not potato chip thin, but maybe a quarter inch? The thinner you slice them, the faster they cook. How many potatoes you do depends on # of people, but figure one potato per person, minimum. Heat about a Tablespoon of oil (two if you have a bigger pan with more potatoes). Throw the potatoes in, season with salt, pepper, season salt, whatever you want. This is really to your taste. Turn your stove to about medium heat, add 1/4 cup of water to the pan, cover and let it go. The water helps steam/cook the potatoes and will cook away. You can go with straight frying, no water, but I think it takes longer. Fry until they’re tender, and then if you like them a little brown/crispy, keep frying.

    I don’t add anything but potatoes and seasoning, because of my picky eaters, but you can slice up onion and fry it with the potatoes (I like it like that).

    Alternately, you can make home fries, but they’re a bit more work, but so tasty! Here’s a recipe for home fries: http://www.seriouseats.com/recipes/2008/11/paprika-spiked-potatoes-home-fries-poached-egg-recipe.html

  3. Angie January 9, 2011 at 4:25 PM #

    Oops. Forgot to say you should SLICE the sausage into pieces after you cut it in half lengthwise. And, um, you don’t actually have to cut in half lengthwise. That’s a lingering thing I do from Brianna’s toddler days and avoiding sausage and hot dog round pieces, lol. So you can just slice the rounds.

  4. Shannon Stacey January 9, 2011 at 5:33 PM #

    Thank you! Definitely sounds like something my family would eat, so I’m going to try it this week. We all like kielbasa, so I’ll go with that, but adjust seasoning accordingly.

    So you don’t mix them together at all? If not, I’d probably cook the kielbasa like I usually do – cut a package into four lengths, then slice each lengthwise and broil.

    Or maybe I’d fry them like you did and then, before serving, dump it all together and stir.

    (And, even when I subscribe, I don’t get notification of a new comment, just so you know. And I double-checked my email address. Not sure if it’s me or your site.)

  5. Angie January 9, 2011 at 5:39 PM #

    Sometimes I mix them together at the end, so the potatoes get a little greasy sausage oil on them. It depends on how big the pan I pulled out is. And I do think boiled versus fried has a different flavor, so it depends on what you like.

    I have no idea about subscribe to comments. Hm. Will look at it.

  6. Shannon Stacey January 9, 2011 at 6:50 PM #

    Ew, boiled kielbasa would be gross. bRoiled. :p

  7. Angie January 9, 2011 at 6:52 PM #

    Ohhh, and actually, people boil kielbasa. In ND, they boil the ones that are short and fat, and serve them on rolls.

  8. Shannon Stacey January 9, 2011 at 7:04 PM #

    Yeah, but then you don’t get those yummy burned black edges. Nom!

  9. Keira Soleore January 13, 2011 at 8:09 AM #

    Skeddadling in a little late with my menu for this week…

    Monday: Trinidad Chicken Curry
    Tuesday: London Broil, Roasted Sweet Potatoes, Endive Greens+Shallots+Garlic
    Wednesday: Pasta, Broccoli, Brussel Sprouts
    Thursday: Cod in Thai Sauce, Payodhi
    Friday: Roasted Cauliflower with Tahini, Mediterranean Takeout
    Saturday: Leftovers
    Sunday: Leftovers

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