Tag: supper

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.

Cajun Style Beans and Rice Recipe

Servings: 6-8

Ingredients

1 pound pinto beans
Kosher salt
1 tablespoon (vegetable oil)
1 pound cooked andouille sausage, cut into 1/2-inch slices
(alternately use other sausages like Kielbasa)
1 large onion, finely chopped (about 12 ounces)
1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces)
4 ribs celery, finely chopped (about 8 ounces)
4 medium cloves garlic, minced
1/2 teaspoon to 1 tablespoon ground cayenne pepper (depending on how hot you like it)
1 teaspoon ground sage
1 teaspoon Cajun seasoning
Freshly ground black pepper
1 smoked ham hock (optional)
4 sprigs fresh thyme
3 bay leaves

Hot sauce to taste
Cider vinegar, to taste (optional)

Cooked white rice, for serving

Directions

  1. Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.
  2. In a large pot, heat oil over medium-high heat until oil shimmers.
  3. Add andouille sausage and cook, stirring, until lightly browned, about 5 minutes.
  4. Add onion, bell pepper, and celery.
  5. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
  6. Add garlic and cook, stirring, until fragrant, about 45 seconds.
  7. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper.
  8. Cook, stirring, until fragrant, about 30 seconds.
  9. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), thyme, and bay leaves.
  10. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)
  11. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.
  12. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved.
  13. Discard bay leaves and thyme stems.
  14. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper.

For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. In other words, the leftovers get better, just make some fresh cooked rice to go with.

Serve red beans over steamed white rice.

 

Shrimp Etouffe

INGREDIENTS:

1/2 stick butter unsalted
1/4 teaspoon salt
1 medium onions chopped
1/4 teaspoon black pepper
1/2 celery rib finely chopped
1 pinch cayenne pepper
2 garlic cloves minced
1 pounds medium shrimp, shelled & deveined
3/4 teaspoons jalapeño pepper minced
2 scallions chopped
1 tablespoons all-purpose flour
1/4 cup parsley chopped
1 7 ounce can Italian chopped tomatoes juices reserved
1-1/2 cups rice cooked
1/2 tablespoon sweet paprika

DIRECTIONS:

1. In a heavy non-reactive 14 inch skillet, melt the butter
2. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes.
3. Add garlic and jalapeño and cook for 2 minutes
4. Add flour and cook, stirring constantly, for 5 minutes.
5. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne
6. Bring to a simmer, cover and cook for 5 minutes.
7. Add shrimp and stir until they curl and turn pink, 2-3 minutes.
8. Stir in the scallions and parsley and serve over cooked rice.

Breadcrumb Parmesan Flounder

Ingredients

  • 4 flounder fillets
  • 1/4 cup butter, melted – divided
  • 1 cup panko bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 1 pinch dried thyme

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
  2. Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
  3. Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Mushroom Bolognese

Ingredients

  • 1/2 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 2 1/2 cups chopped onion
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 pound ground pork
  • 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1 (14-ounce) can whole peeled tomatoes, undrained
  • 1/4 cup whole milk
  • 10 ounces uncooked whole-wheat spaghetti
  • 1 tablespoon kosher salt
  • 1 1/2 ounces Parmigiano-Reggiano cheese, grated
  • 1/4 cup chopped fresh parsley

Preparation

1. Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.

2. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.

3. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.

Nutritional Information

Amount per serving

  • Calories 344
  • Fat 8.6 g
  • Satfat 2.9 g
  • Monofat 3.8 g
  • Polyfat 1.1 g
  • Protein 22.1 g
  • Carbohydrate 49.6 g
  • Fiber 9.6 g
  • Cholesterol 34 mg
  • Iron 3.5 mg
  • Sodium 544 mg
  • Calcium 130 mg

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