Monthly Archives: October 2010

Brats and Peppers

This is another recipe that I don’t really consider a “recipe” . . . but as they say, one man’s this-is-not-a-real-recipe-it’s-just-stuff-tossed-together-in-a-pot is another man’s blissful dining experience. I discovered Johnsonville’s precooked brats sometime in college, and have come back to them ever since, fried in a pot with peppers. It’s a simple dinner, it’s super quick to prepare (about 15 minutes total–really), and it tastes so good! I’m not a huge hot dog person and I don’t generally go for precooked forms of meat such as these, but I can’t keep away from brats. They’re just that amazing. But . . . if you want to stay away from processed food, you can totally just substitute some regular, uncooked sausages (even some you’ve made yourself!)–it just ups the cooking time by another 10 to 15 minutes depending on the thickness of the pieces. In fact, just last night I made it with Polish sausage from our deli and it was also a winner.

Ingredients

(Serves 3)

1 package precooked bratwursts

2 bell peppers (any color)

1 onion

Splash of beer or white wine (optional)

Salt

Black pepper (generous amount)

Here’s the humble assembly of ingredients, sans the alcoholic addition I will be making later.

This is so easy–chop up them bratwursts.

Toss them in a hot pan or pot. Word to the wise–you do not need oil or butter! The meat has enough fat, and it will release plenty of grease as it cooks.

Cook them over medium high heat while you chop up the onion.

Since adding the veggies will also add moisture to the pan, this is your one chance to get a lovely brown sear on the pieces of meat. I usually cook them for about 5-6 minutes by themselves. Check out the little brown spots. That spells deliciousness.

Once the brats have turned a nice toasty brown, add the chopped onion.

Continue to cook on medium high while you chop up the bell peppers . . . I chose for my peppers to be yellow and green. But I could have chosen red and orange. Or red and green. Or green and orange. Or yellow and orange. However, red and yellow would never have worked. Never in a million years.

Stir the brats and onions occasionally, and cook them for 5 or so minutes by themselves.

Now let’s add the peppers.

Splash in the white wine or beer, if you’re using that.

No need for the precision of a measuring cup. No sirree.

Cook for another 5 minutes or so, until the peppers are a little softened but still a little crunchy and fresh-looking. Season with salt and tons of freshly ground black pepper–the pepper will add a lovely zip to it.

Serve over white rice, pasta, or potatoes, your pick! My pick is always white rice, and it has been since I was about 3 months old.

For some reason I am compelled to eat this meal with chopsticks.

Those little chunks of meat are so . . . grabbable.

Seriously guys, if you’re in a quandary and don’t know what to make some night, this is a quick, easy and great-tasting solution. I will continue to eat it until the day I die.

Especially because of the white rice.

I know I have a problem with the steamy, fluffy stuff. I can’t help it.

Click here for printer-friendly version: Brats and Peppers

Let the baby-naming wars begin

My sister Heidi and her husband Mike, as the first bearers of the next generation in both families, get their pick of baby names. They have chosen the gosh darn best name ever for the Bun—good work, kids. Meanwhile, my sister Erica and I are stewing over the fact that there is 1 less awesome name to choose from for our future progeny, especially since we all seem to be going (or wanting to go) the biblical route. Stewing, I tell you! Well, at least we stewed together once–and Erica may well have recovered since then. And did we actually have this conversation I seem to remember . . . or am I making it up? Why is it so hard to remember any specifics all of a sudden? Did I dream this? It this an early onset of Alzheimers? Have I ever really talked to Erica before?? Am I losing my mind!?

Excuse me while I hop off the train tracks that lead to insanity and return to the mental forest of peace and little furry animals. Ommmmm . . . ommmmmm . . . ommmmm . . . Yes, I am taking you on a blogging journey through my brain, and I can only hope there are no casualties.

But moving on! The only thing I dislike about the biblical path is that there aren’t as many fantastic girl names to choose from as one might like, especially since I’m nixing Rahab up front. Great woman, but folks—she did start things off as a prostitute. And while I personally don’t hold that against her (and in fact greatly admire the woman), I sense that this child’s classmates, despite their general lack of biblical knowledge, would quickly zero in on the book of Joshua, discover this little tidbit, and use it to little Rahab’s detriment on the playground. And being called a “prostitute” . . . well, it’s no girl’s idea of a good time.

Ever since my sisters and I were little, the subject of baby names has been a favorite and controversial topic. At various points in my youth I wanted to name my children (who would inevitably be girls) “Tzeitel” (from Fiddler on the Roof) and “Anemone” (as in the plant thingy that grows in the ocean–or is it an animal? You never know with those weird tubular looking things). “Moonbeam” and “Starlight” were probably right up there for me as well. Heidi favored the name “Lilypad” (note to concerned family members: not a name in the running for The Bun–but only ’cause it ain’t biblical). However, Erica set me straight when she recommended the following names for my future children: Poofball and Explosivo.

You know, looking at Erica’s baby pictures, I think this one could have been called Poofball:

Poofball primping in the bathtub.

And this one could have easily been named Explosivo:

Explosivo sporting her first pair of high heels.

One summer many years ago, Erica and I sat down with a baby name book and garnered some brilliant ideas. I recently rediscovered the piece of paper on which we wrote them all down–interestingly enough, it was stuffed between the pages of a hefty hardcover Bible that I have long forsaken in favor of my smaller, purple, purse-friendly TNIV (or as I like to call it, my ‘Tiny NIV’). Does that mean something? Something about the authority of Scripture over the children we had planned all these names for? Something about naming your child Amos after the prophet and not Gewürztraminer after your favorite wine? Is it a sign?

I think it just means I didn’t want the list to get wrinkled in my purse, but you can never be too sure.

Anyway, the names on the list that follows were our absolute favorites, and I just know Erica and Dave will draw from this reserve to name their football-team posse of kiddos. I will put the meanings of these marvelous names to the right.

Carny Bertie                                   Happy winning

Nutan Odelette                             Heart melodic

Pabiola Dajón                                Small gifted girl

Eppy Snooks                                  Lively, always “on”

Smiley Gobnat                              Gobnat means “cuddly”

Dempsey Benedicta                    Respected and blessed

In a fit of inspiration, we added two gratuitous made-up names to the list which might just top the charts. I have added my personal interpretation of their meanings:

Kodak Klarkokardiac                  Photographic heart attack

Gladiola Laudiola                         Applauded garden flower

It’ll be hard to narrow it down, but personally, I’m thinking of going with “Smiley Gobnat”. I’ve always wanted a smiling, cuddly-faced child. Plus, we can call him “Gob” for short. Or her! I think “Gob” would work well for either gender. All I can say is, it’s a mad rush to snatch up the top baby names. A mad rush, I tell you.

These two munchkins could very well have been named Eppy Snooks and Nutan Odelette. . . though Eppy is not looking very “on”. I was probably grumpy because Erica got the cute little bear suit.

Yes, it’s taken me years to get over coveting that bear suit.