100 Mile Cassoulet Meal in the Country

I spent the other weekend at my friend Victoria’s place in the country.  It was a wonderful weekend full of art shows and country town drives.  We hit the farmers market on Saturday morning to get ingredients for dinner that night, still not totally sure what we were going to make but wanting to be inspired by the local produce.  We decided on a version of a cassoulet.  I had brought up smoked turkey and smoked chicken sausages from my local butcher shop that were already cooked but just needed a bit of grilling to brown them.  It was so delicious!!!!!

We got two meals for us and then another three meals to freeze out of the recipe which when we worked it out came to about $2.50 – $3.00 per serving at the most.  Full of great vegetables and flavours.  (As an aside – I added leftover cooked quinoa with vegetables to a serving I brought home and it was great).

Victoria also made a Caprese style salad on skewers for us – it was so good and so unusual. The secret is to soak the cubes of mozzarella cheese in balsamic vinegar for several minutes or longer before putting on the skewer. The cheese along with fresh basil from the garden and small grape tomatoes from the garden made for a wonder “salad”

Caprese salad sticks

Cassoulet 1

Casoulette 2

Ingredients:

1 onion

1 leek

2 medium carrots sliced

2 celery stalks sliced

2 garlic cloves – minced or chopped

1 can white kidney beans

2 bay leaves

1 large red pepper

1 small can diced tomatoes (we used Victorias homemade roasted tomatoes which gave an even smokier flavour)

Pepper to taste

2 large cooked smoked sausages (turkey or chicken) sliced (1/4″ thick max.)

3 cups chicken or vegetable broth

8-10 large mushroom (large pieces)

Pinch of cumin

1-2 tsp of chilli garlic hot sauce – quantity depends on how spicy you like your food)

Parmesan cheese to top it with

Directions:

Sauté onions and leeks. Add all ingredients and simmer for 1 hour. When you plate it – add some grated or shredded parmesan cheese to the top and serve with a baguette to absorb any liquid

Serves 6

Grilled Lemon Tarragon Shrimp and White Bean Dinner

I found this recipe in the Food and Drink Magazine (put out by the LCBO – Liquor Control Board of Ontario).  I love their magazine as it is beautifully art directed.  While I followed this recipe closely I did alter a couple of things which I will mention in the recipe below.  Was a great summer meal and ready in about 30 minutes.

Food and drink159

shrimp and white bean

shrimp and bean 2

Ingredients: Serves 4

(Please note I am providing the recipe the way I prepared it – the magazine called for 1/4 cup of olive oil – I just used enough to brush over the shrimp and veg and a bit over the beans. I also added the vegetables which were not in the recipe.)

1 lb. uncooked shrimp peeled

1/4 cup of lemon juice

1/3 cup of chopped fresh tarragon leaves

Olive oil to brush over shrimp, vegetables and drizzle over the beans

1 can white kidney beans, rinsed and drained

1 ripe ataulfo mango diced (magazine called for wedges which we did but then we cut it up as it was better mixed into the whole meal)

2 green onions slices thinly

Pepper to taste 9I used lemon pepper for added lemon flavour)

1 garlic clove crush or minced

Splash of hot sauce (optional)

2 medium sized zucchini (1/4″ slices maximum)

1 pepper (I used yellow as it was on hand – any colour will do)

Directions:

Preheat BBQ to medium high.  While BBQ is heating combine shrimp, 2 tbsp of the lemon juice and 1 tbsp of the chopped tarragon in a bowl along with a drizzle of olive oil and toss to coat. (You can do this ahead of time too if you like)

Place beans, diced mango, green onions and remained of the tarragon in a large bowl and toss.

Skewer the shrimp in any order with the vegetables you like – BBQ about 2-3 minute per side – till pink (hint – if you slice the zucchini no more than 1/4″ thick then they will grill along with the peppers and shrimp – if they are too thick they will take too long).  You can grill the vegetables separately from the shrimp if you like too.

Add remaining lemon juice, garlic and hot sauce to bean mixture with a pinch of pepper (I don’t use salt as canned beans have salt already in them). Plate with beans on the bottom and skewers on top or take shrimp and veg off skewers and mix in bowl.

We started with them on the skewers for visual effect then decided to take them off and just mix it all up in the bowl – hence the separate pictures of how it was served.