1 tbsp vegetable oil
1/2 lb kielbasa sausage, cubed
2 onions, chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1/2 tsp dried thyme
1/4 tsp pepper
1 pinch cloves
19 oz canned tomatoes
3/4 cup chicken stock
1 bay leaf
38 oz canned white pea beans, drained and, rinsed
TOPPING
2 tbsp butter
2 garlic cloves, minced
2 cup fresh bread crumbs
2 tbsp fresh parsley, chopped
Directions
The traditional French dish takes days to prepare and contains a
generous portion of high-fat meats. By using sausage only,
preparation time, fat and calories are all cut down without
sacrificing flavour.
In large Dutch oven, heat oil over medium heat; cook sausage, onions,
garlic, carrots, celery, thyme, pepper and cloves, stirring, for
about 5 minutes or until onions are softened. Add tomatoes, breaking
up with fork. Add chicken stock and bay leaf; bring to boil. Add
beans; reduce heat and simmer for about 30 minutes or until slightly
thickened. Discard bay leaf.
[Can be prepared to this point, cooled, covered and refrigerated for
up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up
to 36 hours. Add 45 minutes to 1 hour to baking time.]
Topping: In saucepan, melt butter over medium heat. Add garlic; cook
for about 2 minutes or until softened. Stir in bread crumbs and
chopped parsley; sprinkle over cassoulet. Bake in 350F 180C oven for
about 30 minutes or until crusty and golden on top, bubbly and heated
through.
6 servings for $13.20CDN [Nov 95]
Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g
carbohydrate, very high source fibre, excellent source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
1-Pot: Fuss-Free Cassoulet Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup
The History of Recipes
Historians have proved the existance of recipes far back into ancient history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. However, in the main part, these early records were just basic hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to historians is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As our culinary historical trip moves on a few more years there were a couple of books which were published in the fourteenth century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are not about the indian food that is familiar to us all today, but instead descriptions of the types of food on the tables of the rich people of that period. During the succeeding few hundred years, the rich and powerful families of the West strove to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery books were greatly in demand mostly as a result of more people being able to read, people having increased spare time and having more money. Like it or not, the introduction of television gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this 1 Pot_ Fuss Free Cassoulet recipe.
