Almost Authentic French Cassoulet In 1 Hour

Every once in a while I like to glance at some of the pictures from my travels.  I admit, I sometimes get "sucked into" computer land and after an hour of reliving precious moments in faraway countries like Italy, Mexico or France, I'm no further in my quest to get my blog up to date with some tasty recipes for you.   Recently, I was inspired during this process when I came across the best French cassoulet picture taken in a little hamlet called Mirepoix in France.  Ah, Chez Papes, if only I could make a cassoulet that didn't take days to authenticate!

This is what I came up with, proud of it and I'm sticking to it!  Hope you try it!  It's a "one pot wonder".

French Cassoulet in 1 Hour

Preheat oven to 350 degrees.

2 Tbsp olive oil

3 Italian sausages (oops, or French)

4 bella mushrooms, sliced

1/2 yellow onion, chopped

1 (15.5 oz ) can of cannellini beans, drained and rinsed

1tsp dried thyme

1 tsp Herb de Provence
i 1/2 cup roasted tomatoes, chopped

3 cloves of garlic, sliced

1/4 cup red wine

1/4 cup broth (I used chicken)

1/3 cup bread crumbs, seasoned can be used

In an oven proof 3 Qt pan add oil and remove sausages from their casings.  Lightly brown while cutting sausage into pieces using a wooden spoon.  Add mushrooms and onions and cook for just a few minutes.    Add the beans, spices, tomatoes, garlic and red wine.  Stir to mix well.  Put into the oven a cook uncovered for about 45 minutes.  If it starts to look dry, add the broth at this time.  Sprinkle on the breadcrumbs and continue to cook for an additional 10-15 minutes.  It should look "rustic" looking.

the original French cassoulet

Healthy and Hearty Pasta of the Month - Orecchiette with Sausage

 Usually, healthy in the eating arena means a stick of carrot or celery.  Hearty describes a soup or stew!  But, when you can attest to losing weight while eating delicious pasta that is healthy and hearty,  I'll be the first one to "belly up" to the table.

Trust me on this one....Instead of using olive oil, this recipe called for chicken broth.  You can also use kale or chard, but I used spinach.  With the addition of fennel seeds, red chili flakes, garlic and mushrooms, I transformed this, otherwise bland recipe, into a quilt free feast!

Orecchiette with Sausage

2 cups orecchiette, little hat or ear shaped pasta

large pot of boiling salted water

about 4 links of sweet or hot Italian sausage (I used sweet but added red chili flakes for heat and spice)

5-6 mushrooms, sliced

3 garlic cloves, chopped

1 tsp red chili flakes

1 tsp fennel seeds

2-3 cups fresh spinach, chopped

1 cup fat free chicken broth

1/2 cup Parmesan cheese, grated


Method:

Cook the pasta in the boiling water according to the direction.

While the pasta is cooking, place the sausage which has been removed from the casing into a large skillet.  On medium heat brown and break up with a wooden spoon as you go.  Add the mushrooms, garlic, chili flakes, fennel seeds and spinach.  Stir until spinach is limp, for a few minutes.

Add the broth, scraping the bottom and sides of the pan to loosen all that flavor.  Cover and reduce the heat, cooking for a few more minutes (2-3).  Drain the pasta, add to the skillet and stir until mixed well.

This serves 4 servings of 1 1/2 cups each.  Sprinkle a bit  (1/8 cup) of Parmesan for one serving.  Enjoy!

Ravioli Filling for Roasted Red Pepper Pasta

You would think that the remaining ravioli deep in my freezer were gold nuggets!  I will admit these were a little labor intensive (not for the beginner) since I made the pasta and filling from scratch.  If you're not feeling as ambitious it's okay to use wonton wrappers for your ravioli.  I've found that some chefs go that route, but because home made ravioli was on my "food to make" list,  I muddled through the process.

I won't post the actual red pepper pasta recipe until it is refined.  All I can say is that pureed roasted red pepper, an egg, oil, salt and copious amounts of flour were the ingredients.  Then came time to prepare the filling as I spread out, utilizing every corner of counter space.  

For the filling I used Italian chicken sausage, because that's what I had.  The recipe yielded about 3/4 cup of filling for approximately 100 ravioli (the smaller round size).  Was it worth the time and trouble to make these?  ABSOLUTELY!

Ingredients:

2 Italian sausages, removed from their casing and crumbled

1/4 cup onion, chopped

2 cloves of garlic (I had roasted garlic on hand)

1/8 tsp fresh grated nutmeg

1/2 tsp dried sage

1/2 tsp fennel seeds

1/2 cup Parmesan cheese, grated

1 Tbsp of an egg

In a skillet brown the sausage first with the onion and garlic if not using roasted.   Cool slightly and add to a food processor with all the remaining ingredients.  Pulse until blended well.  Fill your ravioli with the mixture.  

To freeze:  Put the ravioli on a parchment/floured sheet pan.  Place in the freezer for at least an hour and transfer to freezer bags.

To Cook:  No need to defrost from a frozen state.  For fresh add to rapidly boiling salted water.  When they rise to the top (usually about 2-3 minutes) they are done.

You can put your favorite topping/sauce but there was so much flavor from the red pepper pasta with the spicy filling I opted for simple olive oil and a sprinkling of cheese.  Enjoy!

Standing in the Soup Line - Sicilian Soup

With much thought and while anguishing over whether to write about the latest election...I decided to go "forward"  Most likely my views will upset approximately 51% of American out there, but last time I checked I had the freedom to "stir it up"!  So, no matter who you voted for or against and for whatever un-Godly reason,  allow me to have my say.  I voted for CHARACTER!  Pure and simple and that lack of will be revealed within the next 4 years!

With that said, Let's get busy and make some soup.  That way you'll know how to make it yourself without having to stand in those long soup lines.  (humor me)  49% of us need a good belly laugh.

Ingredients:

3 Italian chicken sausages, removed from casings, crumbled

2 Tbsp olive oil

1 cup yellow onion, chopped

1-2 bella type mushrooms, sliced

2 cups, eggplant, peeled and cubed

2 cups spinach/arugula mix

1 can (15.5 oz) cannellini beans, drained and rinsed

2 tomatoes, peeled and cut (you can use canned)

1/2 tsp Italian seasoning

1 cup chicken broth

2 cups water

1/2 cup white wine

salt and pepper to taste

First brown the sausage in a large soup pot.  Add the oil and saute the onions, mushrooms and eggplant for a few minutes.  Add all the remaining ingredients and bring to a boil.   Reduce the heat to simmer, cover loosely and simmer for about 40 minutes.  Now serve and enjoy!

Name That Dish! It's Giveaway Time!

What do you do with your leftovers?  Do you toss them or attempt to make something edible for a future meal?  Once in a while I have leftover Italian or chicken sausages.  You can get pretty creative with leftovers..anything goes, well, almost anything.  I do have limits.  I don't serve leftovers to guests.

For this meal, I went to the refrigerator to clean it out  (just kidding) find what I could create from 3 lonely sausages, a fennel bulb, one apple and a partial onion.  This is the result.  I'm not sure what to call this, so, if you can come up with a catchy name, you'll win the giveaway!  That easy.  Just comment with your idea..  Thanks for reading.

Ingredients:

1 Tbsp olive oil

2 Tbsp butter

1 fennel bulb, cleaned, and sliced

1 apple, peeled, cored and sliced

1/4 -1/2 onion, sliced

1/4 tsp salt

a sprinkle of Herb de Provence

1/2 cup chicken broth

1 Tbsp maple syrup

2-3 precooked (leftover) sausage of your choice

1 Tbsp parsley

sprinkle of pepper

In a large skillet melt the butter with olive oil.  Add the fennel, onion,  apple and salt.   Sweat these until slightly soft but still crunchy.  Add the remaining ingredients and cook for 10 minutes on medium/low heat.  You can easily omit the meat and substitute the chicken broth for a vegetarian fare.  Enjoy..it's sweet, spicy and crunchy! 

Don't forget to comment, now, for your chance to win.  I'm limiting this giveaway to the United States, this time!

Sunday Gravy for that Pasta of the Month

A little over one year ago, I vowed to come up with a bolognese sauce that would rival the one that Zeno made for us in Costa Rica.  Of all places, I had the best lasagna I had EVER tasted in the coastal town of Tamarindo.  As I savored each bite I tried to "pick it apart" and make a mental note of the ingredients.  I probably should have just asked for the recipe.  But, as some of you know, some of the best cooks do not rely on a recipe.  And if you are lucky enough to receive the recipe, chances are a key ingredient has been conveniently (of course, not intentional) left out!

So, a few months ago, I came up with another attempt for the best bolognese sauce.  Although it was tasty, I can still improve on this.  Maybe next time some tomato paste to thicken it up and perhaps some more meat, even  panchetta? 

For now, this will have to do.  This recipe made enough sauce for several meals, so you can package it into 2 cup servings, or so, and freeze until you need it.

Zeno's lasagna...my inspiration

Eggplant with bolognese sauce

Sunday Gravy

1/4 cup olive oil

1 lb mild Italian sausage, removed from casings and crumbled

1-2 veal chops

3 cloves of garlic, crushed

15 oz. tomato puree

28 oz tomato sauce, plus 1 can of water

28 oz whole peeled tomatoes, hand crushed

large handful of fresh chopped parsley

large handful of fresh chopped basil

1 tsp fennel seed

1 tsp red pepper flakes

1 tsp oregano

In a large stock pot, brown the sausage in the olive oil.  Remove from the pan and set aside.  Now, brown the veal chops and set aside.  Throw in the garlic through the oregano ingredients. Stir and cook for about 30 minutes.  Add the meat back in and at this point I added 3/4 cup of pork tenderloin chunks.   Bring to a boil, cover and reduce the heat to simmer for about 5 hours or longer.  The meat should be falling off of the bone.  Remove the veal bones and shred any big pieces. 

Serve over your favorite pasta.  Enjoy!

Italian Chicken Sausage Soup

I never thought I would look forward to a meal like this but it's been a long time coming.  This week I'm slowly adding foods back into my diet.  Beans are one of them and so is chicken (healthy) sausage.   I 've made a version of this in the past but one of the ingredients is white wine.  I know most of it "cooks off" but I didn't want to chance it.  FACT: Wine is proven to make me gain weight. 

The recipe I created contains ALL foods I can eat at this point.  And still lose weight or at least inches.  It tasted amazing, especially when it's 40 degrees outside!

Ingredients:

about 5 chicken Italian sausages, cut into bite size pieces

1/2 yellow onion, chopped

3 cloves garlic, chopped

1 Tbsp olive oil

4-5 Roma tomatoes cut up

2 cans cannellini  (white) beans, rinsed well

1 large handful or about 1-2 cups arugula (or you can use spinach or chard)

4 cups chicken broth

1 cup water

1 handful chopped fresh basil

In a large soup pot brown the sausage in the oil.  Add onions and garlic and cook for 2 minutes on medium heat.  Then, add the rest of the ingredients, bring to a boil, cover and turn down the heat to simmer for about 45 minutes to an hour.  Serve with grated cheese or plain.   Healthy, filling and extremely easy! ...serves 4 adequate servings.

It's Winter - Soups on!

Last week Fall began with Mr. Winter right on its heels!  Today, a major Winter storm hit but by the weekend it will be back into the mid 70's.  That's how our Northern Nevada fall is....very fickle! 

 We tested the gas stove and the forced air heater this morning, dug out my long pants, and mittens.  All that's missing is the soup on the stove!

I ate alot of soup when I was growing up.  It was the during the Campbell's soup craze, when just about everyone had a few cans in the cupboard.  My favorite was pepperpot. with the tomato base, veggies and I think some mystery meat that may have been menudo.  My least favorite was cream of mushroom, but I grew out of that phase, especially when I used it on my family to cover up dry pork chops!  Then  cream of asparagus rolled off the assembly line and I tried that to make those same pork chops more upscale.  it worked...yuk! 

I don't use very many canned soups these days because I now know that soups are super easy to make from scratch.  (and you can control the salt)

 Last week. tomato basil soup was on the menu, however, it was a "diet" rendition.  To me it tasted like heaven.  Everything tastes like heaven these days when the alternative is egg whites and more chicken!!    I have soup recipes in the archive that are wonderful and not  hard to make, like my chili verde, black bean and Italian bean zuppa.  Just click the above links for the recipe.

Spicy Black Bean Soup



Chili Verde and I think I need new soup bowls!


  Try your hand at making soup, you won't be sorry, and your family will thank you.  Bundle up and enjoy the chilly day!

Sausage Fennel Rigatoni - April Pasta of the Month

It's that time already!  It seems like I just did a pasta of the month post for March.  Time continues to fly by! 

I've been meaning to try a brand of chicken Italian sausage that Trader Joe's carries, but every time I went there they were sold out!  This time I grabbed the last package on the shelf and threw it in the freezer for a later date.  Usually, as the weather warms we fire up the barbecue and make Italian sausage sandwiches.  The weather is still quite fickle; the barbecue remains in the shed.

When in doubt, make pasta!  I've been using fennel in some of my creations because it is one of those wonder veggies along with beets, broccoli and asparagus.  Some of my personal favorites.  While I'm not making any medical claims, I have read about different studies where fennel is used as a treatment for glaucoma,  and as a diuretic to reduce bloating.  Let's use it in pasta!

Ingredients

3 chicken Italian sausage links, removed from casing and crumbled

1/2 c onion, sliced

2 T olive oil

2 garlic cloves, minced

1 bulb fennel

1/2 c red bell pepper, sliced

hand full of chopped fresh basil

1/2 pkg or 1/2 lb of rigatoni

Start boiling water for pasta and cook according to directions.   Meanwhile in a large skillet brown the sausage on medium high.  Remove from pan and set aside.  In the same skillet, saute onion and fennel in oil on medium heat and when soft, add the garlic and red pepper.

Ready to add the pasta

 Continue to cook until softened.   Before draining the pasta, reserve some of the water (about 3 ladles).  Add the sausage and  pasta to the skillet and mix well.  Add some pasta water along with a drizzle of olive oil and the basil.  Mix again and serve.  This would be very easy to double for a larger family.  We had about 5-6 healthy servings from this!  Enjoy! 

Mini Calzones - Don't Try This at Home!

"Flops are a part of life's menu, and I've never been a girl to miss out on any of the courses."  Rosalind Russell

Try and try again is one of my mottoes.  This recipe will need some revisions but I wanted to post it  to give you inspiration and to applaud those cooks out there that consistently are able to create a dish and make it look gorgeous.    Frankly, I don't think they exist.  I just know that if I had quit after my first flop I would not be the cook I am today.  Just like anything else, practice makes perfect (or edible).

These mini calzones were definitely an experiment.  I love calzones but have never tried to make them.  There's always a first time for everything!  I won't post the actual recipe but give you the ingredients for the filling.  That was the good part!  I regretfully used a store bought pizza dough that comes in a roll like cookies, if you know what I mean.  I recommend either making your own or purchase dough from your favorite pizzeria or Italian restaurant.  So, with that said, here is the filling.

Ingredients:

3 Italian sausages (removed from casing and crumbled)
1 cup mushrooms, sliced
1/4 c onion, chopped
1 tsp garlic powder, or fresh
1 tsp Italian seasoning
2 T fresh basil, chopped
1 c marinara, use your favorite
1 c loosely packed spinach
1 c grated mozzarella cheese

The filling

Brown the meat first and then add all the ingredients except for the cheese.  I rolled out my pizza dough and wanted to make mini (finger food size) calzones.  I recommend making them larger since it is easier to fill and fold over,  etc.  A good size of each dough piece might be a 4-5 inch square. 

Place a tablespoon of the sausage mixture in the lower corner, add the same amount of cheese and fold into a triangle shape.  Crimp the edges and place on a baking sheet.  I baked mine for about 30-35 minutes at 375 degrees.  Next time I will increase the temp to 400.  There will be a next time because they really weren't as bad as I make it sound.  Hey, it's finger food!  As my husband so graciously remarked,  "If you put these on a platter in front of a bunch of guys watching the game, they would be devoured!".

The moral of this experiment is something we've always told our son when he seems so hard on himself.  These are words we try to live up to, also.   There will always be people better off than you and worst off than you, always  strive to be the best YOU that you can be!

Maybe I need to go to that Italian cooking school in Italy after all!

Keeping it Real and Simple Sausage "Chico Hats"

Perhaps this should be the title of my first book - Keeping it Real and Simple. I'm all about keeping a recipe simple. I can take just about any recipe and change it up or streamline it to suit someone's busy schedule.

So, why do I call these pasta shapes "chico hats". Besides slightly resembling little hats, that's just what my mother-in-law called them and the name has stuck over the years. She used to make her own orecchiette (the real name) from scratch. One day when she was visiting I came home from work to find flour everywhere. There was a huge batch of these small ear shaped dough bits laid out over my kitchen counter. Of course, there was a large pot of her sauce ready to dredge them in. Not only was I fortunate enough to have dinner almost prepared for me but it was prepared by a real Italian mother! She loved cooking for her son as I do today. He is always so appreciative and full of compliments, most of the time.

Whether you have loads of time or not much at all this pasta doesn't have to take most of the day to prepare. Let's streamline it.

Ingredients:

Package of store bought orecchiette I used approximately 1/2 of bag.

3 Italian sausages, removed from casing. I like Hot sausage for this.

1 T olive oil

1 1/2 cups marinara

1/2 c water

3 T chopped onion

1/2 tsp fennel seed

4 leaves chopped fresh basil

romano cheese for garnish (optional)

Cook the pasta according to directions. In a large skillet brown the sausage crumbling into smaller pieces as you go. Add the onion and fennel seed, stirring until onion is barely cooked. Add the marinara , basil and water. Simmer for about 10-15 minutes. When pasta is done, drain and add to the sauce mixtures. Plate your pasta and you're done. I have made this pasta from scratch and it's not as hard as it seems. I guess I needed to prove to myself I could do it, but I'd rather not make a practice of it.

Spicy Italian Sausage, Bean and Spinach Soup

The title says it all! If you're looking for the easiest homemade soup for those cold nights this is the best! Yesterday, as the snow was flying I thought it was best to make a nice pot of soup. This week the temperatures are forecasted to reach a whopping 28 degrees as the high. Hopefully, this soup will warm my soul as well as my body. I was just getting used to the balmy beach weather of Costa Rica and now this!

I've been making this recipe for my family since 1998, so it has stood the test of time. And did I tell you it takes about 25 minutes from start to finish. If you are one of those culinary challenged individuals, you can make this soup too!

Ingredients:

4 hot or mild Italian sausage, cut into 1/2 inch pieces

1/2 cup yellow onion, chopped

2 19 oz cans cannellini beans, drained and rinsed

2 cups chopped fresh spinach

1 cup chicken broth, reduced sodium

1/4 c white wine

1 tsp thyme

In a large pot cook the sausage and onion for about 7 minutes , stirring often. Add the beans, spinach, broth, wine and thyme. Bring to a boil, then reduce the heat and continue to cook for 10 more minutes. Serve in bowls and sprinkle with Parmesan if you wish, along with some fresh crusty bread. I like to add a litle more heat with red pepper flakes, too Makes about 4 servings. I told you it was simple!!