The most challenging part of doing this blog has become finding pictures, whether of Goldie or not, that in some way relate to what I am writing about. But since some of you are happy enough just to see pictures of her, I am giving up on trying to find a photo that has an appropriate segue.
It may come as no surprise that my favorite recipes are essentially "no recipes." The New York Times occasionally has some in their cooking section. Even though they are no recipes they are behind a paywall. They recently had one for hasselback kielbasa roasted in the oven with onions and peppers, or any vegetable of your choice. I happened to have some kielbasa links and onions, but no peppers. I did have some cute very small potatoes, most of an eggplant, some cherry tomatoes, a few Brussel sprouts and a carrot.
First I chopped the eggplant into cubes, the onion into half rings and the carrot into half inch pieces and mixed all the veggies together with olive oil, salt and pepper and put them in the oven on a parchment lined baking sheet at 450 for 25 minutes.
While veggies were baking I sliced the kielbasa into one inch or less slices, but not all the way through so that the links were still intact.
I mixed about 2 tbsp mustard with an equal amount of apricot jam. After putting the links on the veggies I basted them with the half of the mixture and let bake for 10 minutes.
I repeated the basting with the remaining sauce and let them roast for another 15 minutes.
The cooking time will depend on the veggies you use. Since I had Brussels sprouts and potatoes I thought they needed a good amount of time. If you only have soft veggies it could probably be done in less time. I recently ordered parchment paper in a curbside delivery and instead of a roll I received a package of precut sheets. I have to say I really like them and find it works better than foil for this kind of dish. It is probably better for the environment and the food doesn't stick and it doesn't rip.