February 18, 2022
Kielbasa and Potatoes
I don’t know what else to call this dish that’s flattering. Potato mush? Delicious potato hug on a cold Winters’ night?
Name aside, it’s good.
gluten-free
Kielbasa and Potatoes
1 yellow onion, sliced thin
3-5 small yellow potatoes, cut into 1/3 inch chunks
Scant teaspoon oil
4 cloves garlic, chopped
1 c. vegetable stock (I used a mushroom onion variety)
2 Tbsp. mushroom powder
1 Tbsp. gravy granules (I used onion flavor)
1 Tbsp. grainy mustard (Maille FTW)
1 Tbsp. butter
Salt & pepper
Kielbasa (I air fried kielbasa links for 7 minutes in the air fryer and sliced on the bias to serve)
Slice the onions thinly and cut the potatoes into 1/3 inch chunks.
Preheat a large pan over medium-high. Add a scant teaspoon oil.
Add the onion and sauté until translucent.
Chop the garlic while the onions are going.
Add the potatoes and garlic with 1 cup stock.
Knock the heat back to medium and simmer 20 minutes or so until the potatoes are almost done and the liquid has mostly evaporated.
If your potatoes get too dry before they cook, add a little more stock or water.
Add the mushroom powder, gravy granules, grainy mustard, butter and a generous hit of salt & pepper. Cook, stirring frequently, until potatoes are fully done. I bashed some of my potatoes so the sauce would thicken a bit and they ended up kinda mashing. Delicious.
Taste and add a little more seasoning if necessary.
Serve with the sliced kielbasa.
Serves 2-3
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Air Fried Pepper Chicken
This recipe is enchanting. Not 100% what I had envisioned (no sichuan peppercorns or deep fried taste), but gone in seconds.
Note: I ran out of cornstarch about halfway through making this chicken and had to finish the rest without it. It was also delicious.
gluten-free, paleo
Air Fried Pepper Chicken
500g chicken breast, cut into bite sized pieces
2 Tbsp. soy sauce or coconut aminos
1 inch ginger, grated
2 Tbsp. rice vinegar
1 c. cornstarch or arrowroot powder
2 eggs, beaten
Generous shake salt & pepper
Oil for spritzing
Sauce
2 Tbsp. butter
2 tsp. Togarishi seasoning
2-4 tsp. sambal olek
Generous shake black pepper
Cut your chicken into bite sized pieces. Grate the ginger and add ginger, soy and rice vinegar to the chicken. Marinate :30 or overnight.
When you’re ready to cook, cut a piece of baking paper to cover the bottom of your air fryer basket. Preheat the air fryer for 3 minutes.
While your fryer is warming, set up a dredging station – 1 plate of cornstarch seasoned with salt & pepper and 1 shallow bowl of beaten egg.
Dredge the chicken chunks in cornstarch, egg, and back into cornstarch. Add to the preheated and lined air fryer basket in a single layer with a little room around each piece (you will need to do this in multiple batches).
Spritz with a little oil and air fry 8 minutes, flipping and re-oiling if necessary halfway through.
Continue on with the rest of the chicken.
While the chicken cooks, combine the butter (melted), togarishi and sambal in a small bowl; hit with a generous amount of black pepper.
To serve, toss the fried chicken with the sauce.
Serves 4
