I just had a really good cassoulet the other week at Grey Monk Winery in Kelowna. The conversation around the table came to the question of what is the difference between a stew and a cassoulet. Do you know the difference?
A cassoulet is basically a casserole with legumes/pulses and originated from the south of France. Where a stew is a term that describes meat and vegetables that are cooked slowly in liquid. Making a cassoulet is actually quite simple but long process due to the need to cook the beans from scratch. It’s something I’m definitely willing to give it a try myself this fall season!
Here’s a recipe from Pulse Canada for a Chicken and White Kidney Bean Cassoulet. This recipe is an excellent source of potassium, fibre and folate and a good source of iron and vitamin C and also gluten free!
Serving Size: 1 cup
Makes: 8 servings
1 cup dry navy beans, soaked according to package
8 bone-in chicken thighs
1 Polish sausage, medium, cooked (optional)
1- 10 fl oz can tomato juice
1- 28 fl oz can halved tomatoes
1 tbsp Worcestershire sauce*
1 tsp instant beef or chicken bouillon granules*
½ tsp dried basil
½ tsp dried oregano
½ tsp paprika
½ cup chopped celery
½ cup chopped carrot
½ cup chopped onion
*gluten-free brand required
1 - Set soaked beans aside.
2 - Skin chicken pieces and set aside. If using sausage, halve it lengthwise and cut into bite size pieces.
3 - In a medium bowl, combine beans, tomato juice, tomatoes, Worcestershire sauce, bouillon, basil, oregano and paprika.
4 - In a 4 quart (3.78 litre) slow cooker combine carrots, celery and onion. Arrange chicken and sausage over vegetables. Pour bean mixture over chicken and sausage.
5 - Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 6-8 hours. Serve.
This delicious fall Panzanella salad was an amazing side dish to our Thanksgiving dinner last night. For those of you who don’t know a Panzanella salad or panmolle is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. But this one is a fall salad, therefore it has roasted fall vegetables and squash in it along with feta cheese, toasted pine nuts and dried cranberries, along with a maple and apple cider vinegar/Dijon mustard dressing. All layered on a bed of baby spinach, it was a lovely warm salad.
When we think of salads, we always think just a plain green salad, but in fact, I’ve said it before and will say it again, salads can be so much more. And this recipe proves it.
I adapted this recipe from @nutmegnanny so it would be low FODMAP for myself and others at the dinner. I removed the garlic and used garlic infused olive oil instead and it turned out just delicious! Check out her page for the recipe! www.nutmegnanny.com
What kinds of side dishes did you do for Thanksgiving dinner?
I work as a Dietitian and definitely walk the talk. I love to cook and help people get back to being healthy again.