What shall I make for dinner Tuesday night? Le Cassoulet? Ah-hawnh-hawnh-hanwh!
Oh, to someday learn French. It will happen. Maybe I'll buy a little audio thing. Or take a class, I guess. Anyway, so I was flipping through my very favorite cookbook, Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals, and I came upon the following recipe. It sure looks mighty tasty! I'll let you know how it turns out tomorrow:
Cassoulet
from Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
POINTS® value | 4
Servings | 4–6
Per 8-oz Serving | 237 cal, 1.7 g fat, 5.1 g fiber
main meal | Cassoulet is the name for the classic baked bean dish that is popular bistro fare throughout France. Although baking is the traditional method, you can gently simmer our vegetarian version for 20 minutes on the stove top instead.
Ingredients
• 1 tsp olive oil
• 6 garlic cloves, minced or pressed
• 1 1/2 cups chopped onion (about 1 large)
• 1/2 tsp dried thyme
• 3 bay leaves
• 1/2 tsp dried marjoram
• 1 tsp minced fresh or dried rosemary
• 1/2 cup dry wed wine
• 1 cup peeled and diced carrots (about 2 large)
• 1 cup diced tomatoes (1 large or 2 Roma)
• 3/4 cup pepperoni seitan
• 1 Tbsp molasses
• 1 Tbsp Dijon mustard
• 1 1/2 cups cooked kidney beans (15-oz can, drained)
• 1 1/2 cups cooked cannellini beans (15-oz can, drained)
• salt and ground black pepper to taste
Instructions
Preheat the oven to 350 degrees.
In a medium saucepan, warm the olive oil. Add the garlic, onions, thyme, bay leaves, marjoram, and rosemary and sauté for 2 minutes. Add the wine, cover, and simmer until the onions are soft, about 5 minutes. Stir in the carrots, celery, potatoes, and tomatoes, cover, and simmer 10 more minutes, stirring occasionally. Add the seitan, molasses, mustard, and both kinds of beans. Return to a simmer, stirring gently, just until the seitan and beans are heated through. Add salt and pepper to taste. Transfer to a casserole dish that has been prepared with cooking spray, cover, and bake for 45 minutes.
Bon appétit!
Cassoulet
from Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
POINTS® value | 4
Servings | 4–6
Per 8-oz Serving | 237 cal, 1.7 g fat, 5.1 g fiber
main meal | Cassoulet is the name for the classic baked bean dish that is popular bistro fare throughout France. Although baking is the traditional method, you can gently simmer our vegetarian version for 20 minutes on the stove top instead.
Ingredients
• 1 tsp olive oil
• 6 garlic cloves, minced or pressed
• 1 1/2 cups chopped onion (about 1 large)
• 1/2 tsp dried thyme
• 3 bay leaves
• 1/2 tsp dried marjoram
• 1 tsp minced fresh or dried rosemary
• 1/2 cup dry wed wine
• 1 cup peeled and diced carrots (about 2 large)
• 1 cup diced tomatoes (1 large or 2 Roma)
• 3/4 cup pepperoni seitan
• 1 Tbsp molasses
• 1 Tbsp Dijon mustard
• 1 1/2 cups cooked kidney beans (15-oz can, drained)
• 1 1/2 cups cooked cannellini beans (15-oz can, drained)
• salt and ground black pepper to taste
Instructions
Preheat the oven to 350 degrees.
In a medium saucepan, warm the olive oil. Add the garlic, onions, thyme, bay leaves, marjoram, and rosemary and sauté for 2 minutes. Add the wine, cover, and simmer until the onions are soft, about 5 minutes. Stir in the carrots, celery, potatoes, and tomatoes, cover, and simmer 10 more minutes, stirring occasionally. Add the seitan, molasses, mustard, and both kinds of beans. Return to a simmer, stirring gently, just until the seitan and beans are heated through. Add salt and pepper to taste. Transfer to a casserole dish that has been prepared with cooking spray, cover, and bake for 45 minutes.
Bon appétit!
Labels: cassoulet, French, Moosewood cookbook, recipes
posted by Emily Hunter at 10:46 PM
2 Comments:
How'd it turn out?
C'est bon! (I think.) See next post.
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