Quick Cassoulet

This is not your traditional Cassoulet, but full of flavor and very quick.

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1-2 cloves minced garlic

2 tbs olive oil

2-3 turkey sausages (fully cooked)

2 cups cooked tebo beans (or canned-any white bean works)

1 can diced tomatoes

1 bay leaf

1 tsp thyme (or use 1-2 sprigs fresh)

salt and pepper

Topping:  

fresh bread crumbs

olive oil

salt and pepper

Saute' the onion, carrots, celery and garlic in the olive oil for a few minutes.  Add sliced sausage and cook for a few more minutes, then add the beans, tomatoes, bay leaf, thyme, salt and pepper.  Cover and simmer until everything is warmed through and the vegetables are tender.

While the cassoulet is cooking, prepare topping.  Toss the breadcrumbs with some olive oil, salt and pepper and toast until golden.  Serve on top of the cassoulet.

Cassoulet  is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

Panko Chicken with Grapefruit-Honey Sauce

This is a recipe from my latest favorite cookbook, Mark Bittman's "Kitchen Express".


The sweetness of the honey, acidity of the grapefruit, and crunch of the panko really make this special.


Pound chicken breasts to 1/4 inch thickness; dredge them first in a beaten egg and then in panko breadcrumbs seasoned with salt and pepper.  Panko is a Japenese bread crumb, they are found near the regular bread crumbs at your local grocery store.  They are more coarse and give much more crunch.
Heat a few tbs of olive oil; cook the chicken on both sides until golden and just done, about four minutes total.  Wipe the pan clean and soften some minced garlic for a minute in some more oil or butter; add half a cup of grapefruit juice and a tbs or so of honey.  Season with salt and pepper and reduce until syrupy.  Serve the chicken generously drizzled with the sauce and garnished with fresh grapefruits slices.


Yum!  Let me know if you give this one a try and what you think.

Almond crusted turkey tenderloin

This is adapted from Cuisine at Home magazine.

For the turkey--1/3 cup slivered almonds, toasted

3 tbs panko bread crumbs (if you've not used these, try them!  they're by the other bread crumbs, a japenese style and much crispier)

1/2 tsp each, salt and pepper

1 1/4 lb turkey tenderloin (split in half if large)

2 tbs olive oil

For the Almond gravy--

1/4 cup white wine

4 tsp all purpose flour

1 cup chicken broth

1 tbs butter

1/4 cup slivered almonds, toasted

chopped fresh parsley

Preheat oven to 250.

Pulse 1/3 cup almonds in a mini food processor until finely ground.  Transfer to a shallow dish and stir in panko, salt, and pepper.  Roll tenderloins in almond mixture.

Heat oil in a sauté pan over med-high.  Saute' tenderloins until golden, about 5 min.  Flip and saute' utnil meat registers 165 on an instant read thermometer, 5-8 min.  remove turkey from pan, transfer to baking sheet and keep warm in the oven.

Whisk wine and flour together to form a slurry.  Return pan to tstovetop over med-high heat.

Deglaze pan with broth, scraping up browned bits from bottom.  Stir in slurry, whisking constantly to prevent lumps.  Boil 1 minute, then simmer to thicken slightly.  Stir in butter until melted, then add 1/4 cup almonds and parsley.

lighter bean and cheese enchiladas

This great dish is adapted from 'Everyday food' magazine.

2 cups low-fat cottage cheese

2 cups black beans rinsed and drained (I use dried and prepare them but you can use canned)

salt and pepper

tortillas

3 tbs olive oil

3 garlic cloves, roughly chopped

1 white onion diced small (1/2 cup reserved for serving)

4 tsp chili powder

2 tbs white vinegar

1 can tomato puree

2 cups vegetable broth

fresh cilantro leaves for serving

1.  Preheat oven to 350.   In a food processor, process cottage cheese until smooth.  Transfer to a medium bowl and stir in black beans.  Season with salt and pepper.  Warm tortillas until softened and easy to work with.  Working with one tortilla at a time, lightly spray both sides with olive oil cooking spray, place 2 rounded tbs cottage cheese mixture down the center of each, then roll tortilla around filling.   Place seam side down on a rimmed baking sheet.  Bake tortillas until heated through, about 8-10 min.

2.  Meanwhile, in a medium saucepan heat oil over medium high.  Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes.  Add chili powder and cook until fragrant, 1 minute.  Whisk in vinegar, tomato puree, and broth; bring to a simmer and cook 5 minutes.  Season with salt and pepper.  Transfer mixture to a blender and puree until smooth.  To serve, divide enchiladas among plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.

Here I served it with "spoon" corn bread.  Enjoy!