Date: February 13rd, 2013
Modifications: We used chicken thighs instead of breasts because they’re cheaper. We also threw in some onion, celery, and garlic to add some veggies.
Time to table: 30 minutes prep, 6 hours cook time.
Servings: Dinner with the neighbors and two lunches
Notes: This chili was awesome and incredibly easy. I chopped up the veggies the night before so in the morning I just had to dump everything into the crockpot and turn it on. We brought this next door to eat with the neighbors and still had plenty leftover for our lunches, even after having second helpings for dinner.
Date: December 27th, 2012
Recipe: Page 492-493 of “How to Cook Everything”. The steps below are a summary, this dish is hard to screw up, so don’t worry about being too exact.
- Soak the beans overnight the day before
- Place the soaked beans into a pot with water just barely covering the beans and bring to a boil
- Add the carrots, onion, garlic, and tomatoes to the boiling beans
- While the beans are cooking, slice up your meat to your desired size.
- Roast the meat in the oven at 450, shaking the pan occasionally to unstick the meat
- (At this point I added a couple tablespoons of corn starch to the beans, to thicken them up. Mix the cornstarch with a little cold water before adding it to the hot beans.)
- When the meat is done roasting, mix it in with the beans. Keep the fat if you like.
- Top the bean/meat mixture with a mixture of bread crumbs and parsley.
- Bake the entire pan for 15-20 minutes to brown the bread crumbs.
- Eat it.
Here is the ingredient list in photo form:
Modifications: I tweaked the ingredients a bit for this:
- Only used 1 pound of beans
- Cut out the lamb entirely as there was already an abundance of meat
- I didn’t use any slab bacon as the butcher didn’t have any. I don’t think this was a big deal to be missing.
- I used a little vegetable stock in the beans, rather than just water.
- I added corn starch later on to thicken the beans.
Time to table: 2 hours
Servings: Four family sized dinners.
Notes: I was very happy with my first attempt at cassoulet, it’s a dish I’ve loved at restaurants (Meritage and Heartland) and I wanted to try to recreate it at home. The flavor turned out great and the consistency ended up right where I wanted it after adding the corn starch. Some thoughts on the process:
- Cut back on the meat. I didn’t add all of the cooked meat to the pot as it was SO meaty. Use a little less.
- Use pork shoulder, but slow cook it first and then cut it up. The pork was tough and fatty, slow cooking it first would make it WAY better.
- Similarly, cook the sausages as whole links and then cut them after cooking
- Experiment with different vegetables in the beans. Tomatoes, onion, and garlic are a good base, but you could add a variety of other vegetables after that, not just carrots.
We shared this with our neighbors for dinner tonight and still made two freezer bags for dinners in the future, so it makes quite a bit. I’m going to try this again, but it will likely be next winter before I get around to it
Modifications: I added a lot of sour cream since I was using 2% milk and because sour cream is delicious, and I think I used too much pasta so I added more chili and cheese to compensate.
Time to table: 20 minutes
Servings: 5 adults
Notes: Again, this was so easy – I LOVE the concept of using leftovers to make a slightly different meal. We will definitely be trying this more! We all loved this meal in both forms – Annie probably enjoyed it a bit more here – mostly she just picked out each noodle though
Modifications: I used ground turkey instead of beef, and added a chopped bell pepper.
Time to table: 30 minutes prep, 6-8 hours cooking time.
Servings: A lot – this nearly filled our crockpot – at least 8 adults.
Notes: This chili was really good! We all are bean lovers, so this went over well. Annie enjoyed narrating which bean she was eating at that time This is part of a 3 in 1 meal that weelicious posted, so the next post will be what we did with the leftovers.
Time to table: 45 minutes
Modifications: I had some diced up bell pepper in the fridge that we added in with the onions, and and I also added a few cloves of garlic.
Servings: 4 adult meals, 1 toddler
Notes: We made this for Annie’s 1st birthday party earlier this year and I’m SO glad that Erin reminded me of it, because it’s awesome. I was a little sad that there weren’t more leftovers, Erin and I both took it for lunch the next day and that was the end of it. Annie has not been eating well lately, so while I say “like”, take that with a grain of salt It really just means she ate something, as opposed to nothing at all. She had a few good bites and picked out a lot of the chicken and beans.
This was probably right before she spilled this all over herself by messing around with the spoon and hitting her milk. Fun!
Time to table: 30 minutes
Modifications: I left the garlic in the soup, cause why not?
Servings: 2 adult dinners, 2 adult lunches
Notes: I actually liked this a lot better as leftovers when I was
hungover under the weather, with some sriracha. I had this on both weekend days for lunch and it was delicious. We were surprised that Annie even got any of this in her mouth, but she seemed to enjoy it, and picked out the beans to eat specifically. This may have been because we showed her a cracker and put it in the soup… but whatever works.
Time to table: 40 minutes prep, 6 hours cook time
Modifications: We used ground andouille sausage instead of links because that’s all we could get at the grocery store. Not a big difference. We also topped ours with parmesan and added some garlic. Looking at the recipe now, I also realize that I forgot to use the red wine vinegar, whoops.
Servings: 8 adult meals
Annie: Like/Dislike (didn’t eat it at dinner, but then ate some for lunch next day)
Notes: If we make this again I would saute the collard greens as the slow cooker doesn’t seem to soften them up enough. Other than that this was a tasty meal that gave us tons of leftovers for work lunches next week. It was a little spicy for Annie I think, when I gave it to her for lunch the next day I added some yogurt and that seemed to help.