Cassoulet (French pronunciation: [ka.su.lɛ], from Occitan caçolet [kasuˈlet]) is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
Cassoulet sounds fancy, even if I am only using chicken thighs and not fancier meats as mentioned in the description above. I am using small white beans, so cassoulet it is!
- chopped carrots
- 2 chopped poblano peppers
- 2 cans chopped tomatos
- 1 large can small white beans
- 8 chicken thighs
- 2 tbsp black molasses
- 1/4 cup apple cider vinegar
- 2 tbsp chili powder
- 1 tsp cumin
- 2 tbsp basil
- 1/2 tsp allspice
Place chicken on bottom of crock pot.
Mix the vinegar and molasses with the spices and basil.
Layer the carrots, peppers, tomatoes, beans
Cook for 7 hours on low setting
- Edamane (shelled soybeans -frozen)
- vegetable stock (1 qt)
- 1 can chick peas (rinsed)
- Tofurkey Brats
- 1/2 tsp sea salt
- 2 tsp thyme
- 1 tsp rosemary
- 1/2 tsp chili powder
Place all ingredients in crock pot
Cook on low for 6 to 8 hours.
These ingredients are based upon my attempt to use up vegetables and canned goods before this weeks shopping trip.
- 1 large tin diced tomatoes / basil
- 1 small tin crushed tomatoes
- 1 tin garbanzo beans
- 32 oz chicken stock
- 1 package Trader Joe’s Spicy Italian Sausage
- 1/2 chopped onion
- 1/4 chopped red pepper
- 1 chopped poblano pepper
- 1 “stalk” chopped broccoli
- 4 “stalks” chopped kale
- 1 cup baby carrots
- 1/2 tbs basil
- 1 tbsp oregano / Mediterranean herbs (Whole Foods)
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
Place ingredients in crock pot and cook on high temp for 5 hours.
Assortment of summer squash from the Farmer’s Market
I passed a Farmer’s Market stand yesterday that had a colourful assortment of zucchini and crook-neck squash. Perfect for a minestrone soup.
- 4 cups vegetable broth
- 2 tins of diced tomatoes
- 1 tin of small white beans
- 4 stalks of celery
- 2 cups chopped carrots
- chopped kale
- 1 small zucchini
- 1 small yellow crook neck squash
- 1 small Cousa squash
- 1 onion
- 1 cup Morningstar Farms Recipe Crumbles
- 2 tbsp basil
- 1 tbsp oregeno
- 1 tsp sea salt
- 1 cup pasta
Place all ingredients except the pasta in to the slow cooker. Cook on high for 4 hours. Add the pasta, and cook on low for another 30 minutes. Serve with grated cheese.
Ready to cook!
Most of the ingredients I had on hand.
This has become my go-to chicken recipe. It started from a Martha Stewart recipe I found online. I made this a couple of weeks ago (no photos unfortunately – I need to get on that!) and I will share the latest version with you here. It’s all about the peppers!
- 1 family package of chicken thighs (usually 8 thighs)
- 2 Poblano chilis (chopped)
- 1 green pepper (this was a fresh farmer stand Honeyoe Falls pepper)
- 2 Cubanell peppers
- 1 sweet red pepper
- 2 tbsp canned Chipolte peppers (in sauce)
- 1 can of Pinto beans
- 1 medium onion
- 1 jar of salsa (use a good brand it’s worth it)
- 2 tsp oregano
- sea salt and course ground pepper
- sour cream
Place de-skinned and washed chicken thighs on bottom of crock pot. Rinse pinto bean and spread on top of chicken. Empty jar of salsa into crock pot. Chop peppers and onion and spread on top. Sprinkle oregano, salt and pepper and chopped Chipolte peppers as the final layer.
Cover and cook on low heat for 8 hours. I don’t open the lid until the last hour when I stir and take the bones out of the mixture. By this time the chicken falls easily from the bones.
Serve with rice and over warmed tortillas with sour cream, avocado and salsa as a garnish.