Tonight, it is another recipe I created for the family when my daughters were younger. The beauty of this recipe is that it can be tweaked and twisted to suit whatever is in your pantry or on your taste buds!  I made the basic variation, which was delicious! Other variations include using Italian seasoning instead of herbs de provence, substituing broccoli or thinly sliced brussel sprouts for the peas and carrots, etc.  Let your imagination run wild or just try the basic… but do give it a try!

Kielbasa and Macaroni with Peas and Carrots

Ingredients:

• 1/2 kielbasa (approximately 6 to 8 oz), split and sliced
• 1/3 box of elbow macaroni (approximately 5 oz)
• 1/2 bag of frozen peas and carrots (approximately 6 oz)
• 1/4 tsp dried minced garlic
• 1/4 tsp dried minced onion
• 1/2 tsp herbs de provence
• 1 tbsp olive oil
• 1 tbsp butter
• salt and pepper to taste

Preparation:

In a medium pot, boil 2+ quarts of water for the elbow macaroni. Cook per the package instructions (usually about 10 minutes once at a boil), removing a minute early so the macaroni does not become mushy. While the macaroni is cooking, heat a large skillet over medium high heat and add the olive oil. When shimmering, add the kielbasa.

Brown the kielbasa, being careful not to burn it (it always seems to go from light to crisp in a single instant!).

With good timing, the macaroni should be done about the same time the kielbasa is browned. Drain the macaroni well and add to the kielbasa. Toss to coat and lightly fry the macaroni in the combined olive oil/kielbasa renderings (it is flavor!).

Add the butter, onion, garlic and herbs de provence, stir/toss to combine.

Fold in the peas and carrots and serve when heated through.