I’m all about simple cooking. I hate having to spend 5 hours in the kitchen for a 15 minute meal! I grew up cooking with what was on hand, knowing we had to be frugal, my parents only buying the necessities and supplementing the rest with my dad’s large garden and his mini orchard. We’d pickle, can, blanch and freeze anything that wasn’t able to be stored for long periods, and have to regularly go through our food stores to ensure no rot occurred. I was in charge of left-overs so I picked up my dad’s way of cooking – sniff the item in hand, does it smell good with what your cooking? Then throw it in! I have definitely made some flops over the years, but who hasn’t even WITH a recipe? Not saying I never use recipes, I just prefer this way of cooking, you never know what you can come up with till you try!
Now-a-days I have to worry about making sure not to make too much food that may go to waste as it’s just me and my boyfriend – I wonder if I’ll ever get used to cooking for so few people!
I saw I had a bit of spicy canned eggplants left, a pineapple going bad, and I had some feta…so I thought what goes good with this combination? I searched the cupboards and fridge for veges, realized I only had some onions, so I grabbed one of those, but it’s still lacking meat and starch, so into the freezer I went. Right ON! SPICY GARLIC SAUSAGES! Mmmm, now I know what would go just excellent under all this, a nice steamy pile of rice!
I warmed up the frozen sausages till they were not quite defrosted but it makes them easier to chop up into chunks. I then put those into a pan with the eggplants, covered it and set on medium heat.
I started the rice, chopped up the pineapple and onion, and stirred the meat till it was almost cooked. I then layered the onions and pineapple on top of the simmering meat, then covered, waited 10 minutes then stirred the concoction. I tried to keep the meat closer to the pan and let the pineapple and onion stew in their own juices above it all.
Once the onions were soft, I layered rice onto each plate, then split the pineapple sausage mixture on top, followed by a generous layer of feta.
2 spicy garlic sausages
1/4 cup spicy canned eggplants
1/2 a pineapple
1 cup of rice
Feta to top