A dose of my life and experiences in the kitchen.

Friday, February 20, 2009

Subwich or Stew

Yesterday I spent 5 hours in the kitchen. I created a fabulous dish that I recommend trying called, Kielbasa Pepper Stew with Potatoes. I also whipped up some homemade subwich buns. So grab some Roast beef, salami, cheese, oil, vinegar, onions, banana peppers, salt and pepper and create a subwich, or if it is 12 degrees like it is here cook up some stew.

  • 1-6 oz can tomato paste
  • 2 cups water
  • 1-14.5 can stewed tomatoes (I used tomatoes in garlic and onions)
  • 1-16 oz Package Polska Kielbasa cut into 1/2 circles
  • 1/2 Red Bell Pepper cut into strips and then cut in half
  • 1/2 Green Bell Peppers cut into strips and then cut in half
  • 1 large onion sliced
  • 3 small new potatoes cubed
  • 1 tsp salt
  • 1 tsp crushed pepper corns
  • 1 beef bouillon cubes
  • 1 tsp MrsDash Tomatoe Basil Garlic
  • 4-5 dashed Worcestershire Sauce
  • 1 tsp. red pepper flakes
  • 1/2 cup rice

  1. In a stock pot, add tomato paste and 2 cups water, and stewed tomatoes.
  2. Heat on Medium and add sausage, peppers, onions and potatoes.
  3. Add salt, fresh ground pepper, beef bouillon cube, MrsDash, Worcestershire sauce and pepper flakes. Stir well and continue cooking for an hour.
  4. Add Rice and cook another hour. Simmer to stay warm till everyone is ready to eat.

  • 1 cup milk
  • 1 cup water
  • 3 tablespoons butter
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons salt
  • 5 cups all-purpose flour
  • 1 (.25 ounce) envelope active dry yeast


  1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
  2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. Knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
  3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
  4. Preheat the oven to 400 degrees F (200 degrees C).
  5. Place in over fand bake for 15 minutes

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