Slow cooker chili con carne

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My sister just had a new baby, so we’ve been trying to create protein-rich, one pot meals that aren’t too complicated. Photo above includes the leftovers paired with a mushroom spinach cheese omelette and smoked gouda on English muffin.

Adapted from smitten kitchen

lean ground turkey (we had beef in the freezer)
1/2 red onion, chopped
3 cloves garlic, minced
chili powder, ground cumin, kosher salt, paprika, oregano, Dried red pepper flakes
1 can crushed tomatoes, fire-roasted
1 can kidney beans, drained
1 can cannellini beans, drained
1-2 jalapenos or other fresh hot pepper, minced (we can’t tolerate too spicy though!)
1 bell pepper
vegetable/olive oil
1/2 bottle fresh tomato sauce or tomato puree
3 tablespoons cider vinegar (we forgot, next time!)
1 bottle beer (next time!!)

Heat the oil over moderately low heat and cook the onions until fragrant. Add the garlic and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Mix all the rest of the ingredients in your slow cooker. Serve with sour cream and grated cheese.

~Jessica

White bean soup with kale and rosemary

Adapted from Ina Garten and Damn Delicious, although inspired by smitten kitchen

1 can white cannellini beans, drained and rinsed
1 red onion, diced
olive oil
3 garlic cloves, minced
1 large branch of fresh rosemary (I only had dried)
chicken stock
1 bay leaf
pinch of dried thyme
1/2 bunch of fresh basil
2 bay leaves
2 cups kale (I only had baby spinach)
fresh parsley, chopped for garnish
Kosher salt and freshly ground black pepper, to taste

Saute the onions in olive oil on medium-low heat for 10-15 minutes until translucent. Add garlic and cook until fragrant. Add the beans, rosemary, stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes. Remove herbs and stir in greens (e.g. spinach) and parsley. Salt and pepper to taste, topped with fresh basil. Serve with toasted bread, drizzled with good olive oil and rubbed with cut garlic.

~Jessica

P.S. A similar attempt by myself. I also threw in some diced carrot and celery to use them up.

Cassoulet au canard

Baked white bean & duck casserole, from the can! but for a recipe from Saveur

white beans
slab bacon
black peppercorns
cloves
thyme, parsley, bay leaves } bouquet garni
yellow onions
duck breasts
duck sausage
duck legs
chicken stock
2 legs duck confit
whole peeled tomatoes in purée
duck fat

IMAG5158.jpgBefore heating in the oven at 190 deg C for 20 minutes, you should top it with a mixture of minced garlic, fresh bread crumbs, and freshly ground black pepper, to taste.

IMAG5159.jpg

roasted ratatouille and lasagna pasta, baked all together!

~Jessica

Pasta and white beans with sizzling garlic-rosemary oil

Adapted from smitten kitchen

1 medium onion, cut into big chunks
1 medium carrot, in big chunks
1 celery stalk, in big chunks
6 garlic cloves, 4 left whole, 2 finely chopped
some flat-leaf parsley leaves
pinch of crushed red pepper flakes (or to taste)
glug of olive oil
pinch of salt
2 spoonfuls of tomato paste
500 g canned white beans, rinsed
500 g pasta (I used pappardelle this time)
1 tablespoon minced (fresh) rosemary

I forgot the parsley, and used pappardelle.IMAG3098.jpg

~Jessica

Tuscan (chard and) white bean stew

Adapted from smitten kitchen

500 g greens, e.g. spinach, swiss chard, kale (I used frozen)
glug of olive oil and pat of butter
1 large carrot, finely chopped
1 large stalk celery, finely chopped (didn’t have any)
4 medium chopped shallots
2 garlic cloves, finely chopped
250 mL dry white wine
250 g canned white beans, rinsed and drained
400 mL (or more to taste) vegetable broth + 300 mL water
350 g pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs (I only had dried)
1 bay leaf
splash of sherry vinegar
Pinch of red pepper flakes
Salt and freshly ground black pepper

Serve with toasted, garlic-rubbed bread, drizzled with extra virgin olive oil.

~Jessica