September 11, 2009 at 12:25 pm (baby carrots, basil, bay leaf, canned diced tomatoes, dried thyme, garbanzos, garlic, great northern beans, kidney beans, lima beans, Main Dish, onion, parsley, pepper, salt, slow cooker, stovetop, Vegetarian)
A cassoulet (or “bean pot stew” in French) is traditionally a baked casserole featuring tender, slow-cooked beans. This slow cooker version retains the richness of the original dish but doesn’t require you to be hovering around the oven for hours.
Makes 4 servings
1 cup dried lima beans or kidney beans
1 cup dried great Northern beans
1 cup dried garbanzo beans
4-1/2 cups water
1 lb baby carrots
1 onion, chopped
3 garlic cloves, minced
1 tablespoon parsley
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (14-ounce) can diced tomatoes, undrained
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Cover beans with cold water in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat, cover, and let sit for 1 hour. Drain beans. Combine drained beans, 4-1/2 cups water, carrots, onion, garlic and seasonings except salt and tomatoes in 3-1/2 to 4 quart slow cooker. Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8-9 hours or until beans and vegetables are tender. Stir in tomatoes and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving.
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September 11, 2009 at 12:03 pm (canned garbanzos, carrots, celery, garbanzos, Main Dish, onion, pepper, Quick Dishes, salt, stovetop, vegetable oil, Vegetarian, whole wheat flour)
Makes 6 servings
2 cups cooked chickpeas, drained and mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
¼ cup small onion, peeled and finely chopped
¼ cup whole wheat flour
salt and pepper to taste
2 teaspoons vegetable oil
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Mix all ingredients (except the cooking oil) together in a large bowl. Divide to form 6 burger-shaped patties. Fry in a lightly-oiled nonstick skillet over medium-high heat until golden brown on one side. Turn and brown the other side. Serve on whole wheat rolls with lettuce and tomato or your favorite condiments.
NOTE: Canned beans will also work well if you are short on time. Just be sure to rinse well to remove excess salt.
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September 11, 2009 at 11:52 am (all-purpose flour, almond extract, baking powder, butter, cinnamon, Desserts, eggs, granulated sugar, heavy cream, oven, plums, salt, sweetened whipped cream)
Serves 6 to 8
1 1/4 cups plus 2 tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into small pieces
1 1/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 large eggs
1/2 cup heavy cream
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 1/2 pounds dark plums, (about 6), pitted and cut into eighths
Whipped cream, for serving (optional)
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1. Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
2. While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
3. Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.
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September 11, 2009 at 11:32 am (baking potatoes, coarse kosher salt, dijon mustard, eggs, olive oil, parmesan, pepper, Quick Dishes, red wine vinegar, Salad, shallots, spinach, stovetop)
Prep: 20 minutes
Total: 20 minutes
Serves 4
4 tablespoons olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
2 ounces Parmesan, shaved with a vegetable peeler
4 large eggs
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1. In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
2. Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
3. When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among four plates.
4. Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
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September 11, 2009 at 11:28 am (cabbage, carrots, cider vinegar, coarse kosher salt, granulated sugar, mayonnaise, no-cook, pepper, Quick Dishes, scallions, Side dish, Summer)
Prep: 15 minutes
Total: 30 minutes
Serves 6
1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced
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In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.
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September 11, 2009 at 11:16 am (7 ingredients or less, lemons, Main Dish, olive oil, pancetta, pepper, Quick Dishes, red pepper flakes, salt, spaghetti, stovetop)
Recipe by David Myers, Sona, Los Angeles
6 quarts of water
1 pound spaghetti
4 ounces pancetta
Chili flakes (to taste)
¼ cup olive oil
2 lemons (juiced)
Salt and pepper
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1. Salt the water and bring to a boil.
2. Add pasta and cook until al dente. Drain.
3. While pasta is cooking, dice pancetta in 1/4-inch pieces.
4. In a large saute pan, cook pancetta until crispy.
5. Pour out all excess fat and add cooked pasta to the same pan.
6. Add chili flakes to taste.
7. Evenly mix in the olive oil and lemon juice.
8. Season with salt and pepper.
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September 11, 2009 at 11:07 am (7 ingredients or less, canned black beans, canned garbanzos, chili powder, ground cumin, Mexican, mexican-style corn, salsa, slow cooker, Vegetarian)
Sylvia Sivley – Schenectady, NY
1 15-oz can garbanzo beans
1 15-oz can black beans
1 24-oz jar of your favorite salsa
2 tbsp chili powder (or more to taste)
1 tbsp cumin
1 cup water
1 15-oz can Mexican-style corn (optional)
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Turn crockpot on low heat. Mix all ingredients together in crockpot. Cover and cook 4-6 hours (depending on thickness you desire).
Notes: Adding the corn makes a nice accent on the black beans. Not only does this chili taste wonderful; it is pretty also!
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September 11, 2009 at 10:58 am (7 ingredients or less, coarse kosher salt, garlic, olive oil, pepper, Quick Dishes, roma tomatoes, Side dish, spaghetti, stovetop, Summer)
Prep: 15 minutes
Total: 30 minutes
Serves 4
Coarse salt and ground pepper
12 ounces spaghetti
3 tablespoons olive oil
6 garlic cloves, slivered
6 plum tomatoes, diced
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1. In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions; drain. Rinse with cool water.
2. Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic; cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy, 2 to 3 minutes.
3. Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes.
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September 11, 2009 at 10:56 am (7 ingredients or less, chicken thighs, couscous, Main Dish, oven, parsley, pepper, red wine vinegar, salt, stovetop, Summer, zucchini)
Prep: 10 minutes
Total: 35 minutes
Serves 4
8 chicken thighs
2 zucchini (about 1 pound total), halved lengthwise and sliced crosswise
1 cup couscous
1/2 cup fresh parsley, chopped
2 tablespoons red-wine vinegar
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1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
2. Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.
3. Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.
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