Solar Kielbasa Medley Wins Over Shashlik

Solar Kielbasa, Roasted Peppers and Onion Medley

Okay. Okay. To clear it up, I KNOW I said I was going to make some Shashlik today but, to my surprise, there was no lamb to be found in the freezer!...so this combination popped into my head and, although it could loosely be called a deconstructed Shashlik kabob, that would really be stretching that definition.

So, a Medley it is and a wonderful combination of flavors that makes this a fantastic summer meal that dances on the tongue. Firm and snappy Kielbasa, crisp but softened peppers and onion, a touch of fruity sweetness over a great liquid-absorbing rice that is just plain yummy. Best of all, it's soooo easy to
 make. Garden fresh lettuce, green onions and crunchy broccoli stems make a great companion salad for this refreshing dinner.

Directions:  In your largest bowl, combine 1-lb Kielbasa cut into one-inch coins; one each, seeded and sliced lengthwise sweet red pepper, green pepper, yellow pepper, orange peppers, banana pepper; one Vidalia onion, sliced in rounds and separated. Add 1 tablespoon extra virgin olive oil with 1 teaspoon pumpkin seeds, 1/4 cup raisins, 1/4 cup pineapple chunks, salt and pepper to taste, 1/4 teaspoon mild curry, 1/2 teaspoon tarragon, 1/4 teaspoon fennel seeds, and 1/2 teaspoon stevia -- and it's done! Gently stir mixture to evenly coat all ingredients with herbs and spices. Pour into casserole dish.

Preheat solar oven for twenty minutes. Seal with casserole cover, tin foil, or oven bag, during baking. If using tin foil, remember to create a small ditch around the inside of the casserole dish to keep moisture inside and help prevent boil-overs.

This pan was filled to capacity and took a little over 90 minutes in the solar oven at 300F. (7500 BTUs - FREE) When done, the Kielbasa will 'snap' when bitten into and the vegetables will be soft without being limp. Best yet, at the end of the cooking period, there'll be a small amount of delicious au jus in the bottom of the dish.

I used Arborio rice cooked with chicken stock as a base so that we could enjoy the juices, as well. Colorful, isn't it, and just right for a holiday party.  Hope you'll give it a try and let me know what you think.