Many moons ago, when I was a newlywed and new mom, I was a bad cook. Ok, I wasn’t really a BAD cook, but I was just starting out in the culinary part of having a homestead, and well, it was hard! Hard, y’all! My husband liked certain foods that I wasn’t accustomed to, and I liked certain foods that he wasn’t accustomed to. Add in my 60 hour work week, and our newborn, and creating a delicious dinner night after night seemed impossible. It was really important that I found easy and inexpensive meals. This kielbasa and noodles recipe was something I came up with on a pinch, and almost 10 years later, it’s become one of our family favorites.
Now, I call this a recipe but it really isn’t. It’s mostly a warm it up, toss it with this, and serve right out of the iron skillet type of meal. Even though it’s that easy, let’s go through the steps together, shall we?
Slice your kielbasa on a bias, and brown on each side. We eat turkey kielbasa, so I add about a tablespoon of canola oil to the pan. This is important, since the other ingredients are tossed with the oil from the kielbasa. For our family of 4, we use about 2 packages of kielbasa.
Next, add in your vegetables. We always use carrots, since they are readily available at a cheap price all year round. I take our vegetable peeler and turn 3 carrots into carrot “linguine.” Once that’s done, I throw them right in the skillet, and toss. The carrots get tossed with the kielbasa oils, and wilted by the heat.
I then add cooked egg noodles to the skillet, and top it with salt, pepper, and dried thyme. Then all of that gets tossed with the kielbasa and carrots.
Taste for seasoning, add fresh chopped parsley, and serve it up! This meal takes me less than 20 minutes to make, which includes the time it takes to cook the noodles. When we are looking to have a lean month, and make meals that are satisfying yet save money, this is a must.