Tag: meal

Cassoulet -Casserole Recipe from the South of France

This recipe originating from the south of France, is a combination of beans, smoked sausage, and vegetables that takes no special ingredients and tastes delicious!

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • ½ pound smoked sausage, sliced
  • 1 15-oz can of rinsed and dried kidney beans
  • 1 15-oz can of rinsed and dried white kidney beans (or Navy beans)
  • 2 bay leaves
  • 1 14.5-oz can of diced tomatoes
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

When you begin, heat the oil in a large skillet, add the carrots, celery, onion and garlic, then cook and stir for a few minutes until your onion is transparent. Next, add the sausage into the skillet and cook through until the meat has turned a golden brown.

Add the beans and tomatoes, and use the bay leaves, thyme, salt and pepper as seasonings. Cover the top of the pan and simmer for approximately 10 minutes, stirring occasionally.

Once everything is fully simmered, remove the bay leaves. Pair with a fresh salad and bread.

Pecan Crusted Fish Recipe

Ingredients

  • 4 (5 -6 ounce) fish fillets
  • 1⁄4 cup buttermilk
  • 1⁄4 cup pecans (finely ground in food processor or chop finely with knife)
  • 3⁄4 cup breadcrumbs
  • 3 garlic cloves (minced or pressed)
  • 2 tablespoons fresh parsley (minced)
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon salt
  • 1 pinch cayenne

DIRECTIONS

  1. Preheat the oven to 375°F; lightly oil a baking pan.
  2. Rinse the fish and place it in a shallow dish.
  3. Pour the buttermilk over the fillets.
    In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
  4. One at a time, remove the fillets from the buttermilk, allowing the excess to drain off.
  5. Dredge in the pecan mixture to coat all sides.
  6. Place each coated fillet in the baking pan.
  7. Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.

Smoky Chipotle Black Beans and Rice

Ingredients

1 cup Rice
2 tablespoon Extra Virgin Olive Oil
1 pound Sausage (about 4 links), casings removed
1 medium Onion, diced
2 ribs Celery, thinly sliced
2 cloves Garlic, minced
1 tablespoon Chipotle Seasoning* (see below)
1/3 cup white wine
1 jar black bean chili starter
1 can black beans, drained and rinsed

Preparation

Serves 4-6

  • Heat a large, deep skillet or dutch oven over medium high heat.
  • Add Extra Virgin Olive Oil.
  • When the oil shimmers, add sausage, breaking it up with a wooden spoon.
  • Cook until the meat is no longer pink and the juices run clear. Using a slotted spoon, remove the cooked sausage to a paper towel-lined plate.
  1. In the same skillet, add onion, celery, garlic, and chipotle seasoning.
  2. Cook until translucent and fragrant, about 3-5 minutes.
  3. Remove the skillet from the heat and add white wine (optional) to the pan, scraping any browned bits from the bottom of the pan with a wooden spoon.
  4. Return the skillet to the head and add the black bean chili Starter, black beans, and the reserved cooked sausage. Stir to combine and bring to a boil. Turn off the heat and serve over the prepared rice.

 

*Chipotle Seasoning Ingredients (makes about 8 measures for this recipe)

1 tablespoon ground chipotle chile pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander
2 teaspoons paprika (smoked paprika if available)
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano (Mexican Oregano if available)
½ teaspoon seasoned salt
½ teaspoon cayenne pepper

Kow Steak

Ingredients:

• 1-1/4 pounds Steak (ribeye or skirt steak)
• Cooking Oil
• 1 medium onion, diced (about 1 cup)
1/2 pound snow peas, trimmed
4 Baby Bok Choy or cabbage sliced
1 (8 ounce) can Bamboo Shoots, drained
2 cloves minced fresh Garlic
1 cup Beef Broth
3 tablespoons light Soy Sauce
1/2 teaspoon toasted Sesame Oil
1/2 teaspoon Sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon White Pepper
2 tablespoons cornstarch
2 tablespoons cold water

Directions:

• Slice steak in half (if using skirt steak) and place on a parchment paper lined sheet pan and freeze for 20-25 minutes.
• Prep vegetables, drain bamboo shoots
• In a medium bowl combine, garlic, broth, tamari, sesame oil, sugar, salt and white pepper, whisk to combine
• Remove steak to a cutting board. Angle knife and slice 1/4 inch thick slices of steak
• Preheat wok to medium-high to high heat
• Add in 1 teaspoon of oil and add onions and pea pods
• Cook until onions have softened and the pea pods turn a bright green. About 4 minutes
• Transfer to a clean bowl
• Add another teaspoon of oil to the wok
• Once hot add in the sliced bok choy or cabbage
• Cook, stirring often until the greens wilt but the white parts still have a bit of crunch to them (about 3 minutes)
• Transfer to the bowl with the other vegetables
• Heat 1 tablespoon of oil in wok
• Work in slices of steak searing the it on both sides
• Pour in the broth liquids, toss to combine and immediately bring to a boil
• Mix in cornstarch solution and pour in the slurry
• Stir in the vegetables
• Cook until heated through and the sauce has slightly thickened
• Serve with white rice or rice noodles and top with sliced green onions, more white pepper and any favorite hot sauce.