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
It is quite feasible to prove the history of recipes back into antiquity, certainly as far back into history as the early Egyptians, and maybe further still. In practice though, these, ancient recipes were just very simple hieroglyphic instructions for preparing meals.
During Roman times 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the chefs of Roman times made use of a good variety of herbs, including a few that are still present in modern kitchens like bay, fennel and dill. During the succeeding few centuries, the wealthy families of the West competed to serve the most exotic banquets, and as a result the best cooks and their recipe collections were much in demand. However, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking books were highly popular mostly due to increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this 1 Pot_ Fuss Free Cassoulet recipe.
