Smoked Sausage Cassoulet

Smoked Sausage Cassoulet

In Good Time, 123 Slow Cooker recipe – Weight Watchers

  • 2 bacon slices
  • 2 cups chopped onion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (14.5-ounce) cans diced tomatoes, drained
  • 2 (15-ounce) cans Great Northern beans, rinsed and drained
  • 1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
  • 1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
  • 8 teaspoons finely shredded fresh Parmesan cheese
  • 8 teaspoons chopped fresh flat-leaf parsley
  • Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat
  • Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.

We usually just throw everything into the slow cooker, skip the bacon, don’t sauté anything – and it turns out just fine

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Olive Oil Granola

I have made this several times in the past few months and it’s a keeper.  Its a flexible recipe that you can throw in whatever you have.  I just made a double recipe with half pistachios and half almonds and used dried cherries.  A few months ago we used dried pineapple and raisins and that was good too.

Pistachios are so expensive but so worth it
Pistachios are so expensive but so worth it

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Before the oven
Before the oven
...and after
…and after
Taste test with yogurt, berries and honey.
Taste test with yogurt, berries and honey.
Perfect for a gift or two
Perfect for a gift or two

Olive Oil Granola

New York Times

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups raw pistachios, hulled
  • 1 cup raw pumpkin seeds, hulled
  • 1 cup coconut chips
  • ¾ cup pure maple syrup (PJH: I use 1/2 cup)
  • ½ cup extra virgin olive oil
  • ½ cup packed light brown sugar (PJH: don’ t need this much – I cut in half)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¾ cup chopped dried apricots

 

Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

Purple Cole Slaw

This is my Mom’s iconic purple cole slaw that I made a week or so ago for the first time. Simply the best. We traditionally have it with grilled turkey and corn on the cob in the summer.  My Mom reports that it was from a recipe in a California newspaper more than fifty years ago.  Don’t leave out the bacon!

For 1.1/4 c dressing: 

  • 1 c sour cream
  • 2 t. salt
  • 1 1/2 t sugar
  • 1/2 t paprika
  • 1/4 t. pepper
  • 1/4 c. white vinegar

Combine sour cream, salt, sugar, paprika and pepper. Gradually stir in vinegar. Cover and chill. 

  • 4 c. shredded green cabbage
  • 2 c. shredded red cabbage
  • 1 c. chopped green pepper
  • 1 c. shredded carrot
  • 1/2 c sliced radish
  • 8 slices bacon; cooked & crumbled

20-40 minutes before serving mix with dressing and chill