Lisa Garza’s Quick and Easy White Bean Cassoulet

Posted on November 16, 2008 by kitchenbelle

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If you watched last season of The Next Foodnetwork Star, you remember Lisa Garza and her quick cassoulet, which Bobby Flay loved.  I’d had intentions to make the recipe from the moment I saw it.  I still clearly remember the cassoulet I ate in a small restaurant in Rennes, France on a cool fall night almost seven years ago.  The thickness sticks to your ribs and the depth of flavor is a result of the many hours spent cooking. 

 In a way Lisa’s recipe is sort of cheating–there are no hunks of pork fat, there is neither duck nor lamb, and it is certainly not cooked over the course of several days, or even hours, as most recipes suggest.  However, it allows those who can’t spend that kind of time in the kitchen to enjoy, what I consider, the most delicious and satisfying comfort food of all time. 

Quick and Easy Cassoulet:

  • 10 cloves garlic, sliced
  • 1 medium white onion, diced
  • 2 carrots, peeled and diced
  • 4 stalks celery, diced
  • 4 sprigs rosemary
  • 1 bay leaf, dried
  • 4 cans cannellini beans
  • 2-4 cups chicken stock
  • 6 chicken sausages, sliced
  • fresh French bread, for serving

In a dutch oven, warm the olive oil and brown the sausages until no longer pink.  Remove from pan and set aside.  Add garlic, onion, carrots, and celery and cook until vegetables are soft.  Add chicken stock, beans, and rosemary sprigs.  Bring to a boil and simmer 45-60 minutes.  Drain away some stock if the texture is too “liquidy.”  Add sausage slices and cook an additional ten minutes.  Remove bay leaf and rosemary sprigs.  Serve in bowls topped with shredded parmesan or mozzarella.  Serve with fresh bread and salad.

 

Adapted from Lisa Garza’s cassoulet found here on Foodnetwork.com.

Filed under: cannellini beans, Main Dish | 8 Comments »

Pioneer Woman’s Spicy Pulled Pork (Crockpot style)

Posted on November 6, 2008 by kitchenbelle

I apologize for the lousy un-orchestrated photo—I snapped it just before I was about to dig in.  This was one of those meals during which I got caught up in the moment and completely forgot to plate and photograph it all pretty for you.  I hope you don’t mind! If you have any doubts about how lovely this can look (when your food blogger isn’t starving) you can check it out here  or here.

People LOVED this!  It is so moist and tasty and can be used all sorts of ways.  I served mine in little sub rolls, plain and simple (not shown in the photo).  I have seen others use it as taco filling.  I think it would also be fantastic in a quesadilla along with some Colby Jack cheese, jalapenos, and sour cream. 

The crockpot allows this magic to happen while you are at work.  What could be better after a long day than walking into your delicious smelling house to a scrumptious home-cooked supper?  It doesn’t get much better than that, my friends.  Enjoy!

Pioneer Woman’s Spicy Pulled Pork:

  • 4-7 pound pork shoulder
  • 1 onion, peeled and cut into quarters
  • 1 teaspoon chili powder
  • 1/4 cup brown sugar
  • 4 cloves of garlic, peeled
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • freshly ground pepper to taste
  • 1-2 tablespoons olive oil
  • 2 tablespoons vinegar

Rinse pork and pat dry.  Trim any large pieces of fat. Place in large crockpot.

Place onion quarters, chili powder, brown sugar, garlic, oregano,  cumin, salt, pepper, olive oil, and vinegar in blender.  Blend until combined.

Pour mixture over pork and rub into every fold and ever nook.  Add two cups of water to the crockpot and cover with lid.

Turn crockpot on low and set for 8 hours.

When it is done turn pork over in juice and let sit for 15-20 minutes.  Place pork on a platter and shred with two forks.  Pour some juice over the top and serve.

Adapted from Pioneer Woman Cooks.

Filed under: Main Dish, pork | 5 Comments »

Salmon Burgers

Posted on October 25, 2008 by kitchenbelle

 

 

 

 

 

 

 

These salmon burgers were really delicious and so easy!  I served these burgers on soft fresh wheat rolls along side a bowl of gyoza (dumpling) soup. I really love fresh, quick dinners like this.  Most of the time,  I prefer meals like this over takeout.  The fresh factor is always in question with takeout–and you never really know what you are getting.  A meal like this takes very little time to prepare and the fresh, delicious-ness is worth it! 

Salmon Burgers:

  • 1 pound wild salmon (no skin)
  • 2 tablespoons scallion, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped (optional–I omitted it)
  • 1 teaspoon fresh ginger, peeled and finely chopped
  • 1/2 tablespoon soy sauce or teriaki sauce
  • pinch of salt
  • pinch of pepper
  • olive oil or cooking spray for the grill pan
  • 2 tablespoons guacamole

Use a large knife to chop fresh salmon into 1/4 inch long strips. Be careful not to squish the salmon.  Try to use quick short knife strokes.  Pile the salmon strips into a bowl and gently add the scallion, cilantro (if you are using it), ginger, soy sauce, salt, and pepper.  Mix together using your hands.  Do not over mix and again, be careful not to squish the salmon.  Make 3-4 patties, about 1-inch thick.  Place on a plate and refrigerate for at least 20 minutes (or up to 2 hours). 

Spray the grill pan (or skillet) with cooking spray or drizzle with olive oil.  Add the burgers and cook until brown on both sides.  Spread guacamole on each roll and place burger on top.

Adapted from recipe found here on eatingwell.com.

Filed under: Main Dish, salmon | 1 Comment »

Buffalo Chicken Salad

Posted on October 20, 2008 by kitchenbelle

There’s something about Buffalo Chicken that makes it feel like junk food.  Maybe it’s because of the frequency of buffalo tenders on bar menus.  But the truth is, it doesn’t have to be bad for you.  You can enjoy the delicious flavor without lots of fat and calories!

I know many of my readers love Buffalo chicken, as do my husband and I.  When my husband handed me his Men’s Fitness magazine and showed me this recipe, I decided to make it immediatley.  What a great, easy, tasty, and healthful weeknight supper!  (And who would have guessed I’d be getting recipes from men mags!  Though, it was Ellie Krieger who submitted this to the magazine!)

(This recipe made me think of Tina from Carrots ‘n’ Cake because I know how much she loves Buffalo chicken!  Low and behold–she and her husband had Buffalo Chicken Lasagna last night!  Maybe the onslaught of cold weather created a widespread yearning for all things hot & spicy!)

Buffalo Chicken Salad:

  • 2 cups romaine lettuce, chopped
  • 1 small bunch scallions, finely chopped
  • 4 stalks celery, coarsely chopped
  • 3 carrots, grated
  • 1 cup cherry or grape tomatoes, cut in half
  • 4 tablespoons (or more!) Franks Red Hot Buffalo sauce
  • 2 skinless, boneless chicken breasts sliced (or even easier–“stir fry chicken strips”)
  • 2 tablespoons olive oil
  • 2 small handfuls mozzarella cheese, grated
  • blue cheese crumbles*
  • low fat blue cheese dressing*

In a large bowl combine oil and buffalo sauce.  (Use as much or as little sauce as you’d like!)  Add the chicken tenders (either breasts sliced up or use the “stir fry chicken strips” as I did) and using your hands to mix, fully coat chicken with sauce.

Spray a hot grill pan with cooking spray.  Cook the chicken on the pan until done.

While chicken is cooking, portion your lettuce and veggies into two large salad bowls.  Top with cooked chicken, a sprinkle of crumbled cheese, a handful of grated cheese, and dressing.  Garnish with additional chopped scallions.

*Note: I know I am the minority here, but I don’t eat blue cheese.  For our salads, I replaced blue cheese crumbles with goat cheese crumbles, and blue cheese dressing with ranch dressing.

Also note, this recipe is gluten free.  Be aware, however, that some brands of blue cheese contain gluten.  Read the package label carefully when making your purchase.

Adapted from recipes found in Men’s Fitness Magazine November 2008 issue.

Filed under: chicken, gluten free, Main Dish, salad | 3 Comments »

Chicken, Ziti, and Broccoli

Posted on October 14, 2008 by kitchenbelle

 

 

Strangely, after cooking for so many years, I think this was the first time I have ever made chicken, ziti, and broccoli.  I think I have put it off because every time I have eaten it (usually at a catered event, not by choice) I have found it extremely oily and bland.  However, because so many people seem to love it, I figured it deserved a shot.  After all, it is an easy hearty dish that is perfect for reheating individual portions.  And it contains broccoli.  And chicken.  And pasta.  Bing, bang, boom–all virtues in my book.

So I gave this a chance, and it is delicious.  I hardly ever cook with butter*, but I abided as it is only 2 tablespoons across the entire dish. The sauce is flavorful and a slightly creamy, though not rich.  The chicken pieces were tender, moist, and tasty.  The dish was by no means oily.  I am so happy I tried it out.  I think this is a great weeknight and crowd pleasing supper!

*Notice I said cook with butter–I bake with it all of the time!

Chicken, Ziti, and Broccoli:

  • 1 pound of ziti or rigatoni
  • 1 tablespoon olive oil
  • 4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
  • 4-8 cloves of garlic, minced (Note–I always use way more garlic than a recipe suggests.  Use what is right for your taste.)
  • 1/2 cup dry white wine
  • 1 cup of chicken stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 tablespoons (or up to 3/4 cup) grated cheese (a combination of romano + mozzarella works well)
  • 2 cups of broccoli florets
  • 2 sprigs parsley, finely chopped

Boil the ziti.

In a large saute pan or Dutch oven, heat the olive oil.  Add the chicken pieces and saute until brown on all sides.  Add the garlic and saute lightly.  Add the white wine and chicken stock. Bring to a simmer.

In a separate small saucepan, melt the butter. Add the flour and mix until a sandy consistency. (This is a roux.)   Add this flour mixture to the chicken/garlic/liquid. Stir well to avoid lumps. Add the grated cheese and broccoli.  Let it cook until the broccoli is tender (not mushy).

Sprinkle with fresh parsley. Season to taste with salt and pepper.

Drain ziti and pour into a 9×13 dish. Pour chicken/broccoli on top and mix carefully.

Adapted from Assaggio’s Recipe found here.

Filed under: broccoli, chicken, Main Dish, pasta | 20 Comments »

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