recipe

Recipe: Vegetarian Cassoulet

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Cassoulet is a classic french dish of beans, spices, and meats baked slowly.  It’s a real source of pride in France.  The best way I can find to describe it is somewhere between baked beans, chili, and a casserole.

  • 2 Tablespoon Olive oil
  • 2 Tbsp chopped garlic (about 4 cloves)
  • 2 Parsnips peeled, diced.
  • 1 sweet potato, peeled, diced
  • 1 medium onion, diced.
  • About 2 cups water.
  • 1 Tbsp white wine vinegar
  • 1 tsp ground mustard
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 1 tsp dried rosemary
  • 1/2 tsp ground black pepper
  • 3 cups cooked white beans (about 2 14 oz cans)
  • Parsley or scallions to garnish, optional

 

  1. Preheat oven to 350
  2. In a shallow pan, sautee parsnips, sweet potato, onion, and garlic in olive oil for 5 minutes.
  3. Mix mustard, vinegar, and a little water into a paste.
  4. Take casserole pan, and add 1 cup of water, mustard mix and spices, blend thoroughly.
  5. Add vegetables and beans to mixture in casserole pan.  Stir thoroughly to mix.
  6. Add remaining water until the mix is just barely covered.
  7. Cover pan in foil.
  8. Bake for 45 minutes.
  9. Uncover pan, bake for 15 minutes.
  10. Stir before serving.  Add parsley or scallions when serving if you wish.

How does it look?  Actually very appealing.

And the result?

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Recipe: Corona Mustard

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I call this “Corona Mustard” because it’s pretty hot.  It’s another one of those cases where I mess with an original recipe, the big thing being replacing salt with soy sauce for what’s a pretty unique taste.

Wanring – this is hot.  Note it’s pretty much pure mustard with vinegar and a few other things, so you better like mustard if you use this.  At a party it was compared to wasabi.

  • 1/2 cup ground mustard
  • 1 1/2 tsp sugar
  • 1 Tbsp low-sodium soy sauce
  • 3 Tbsp water
  • 2 Tbsp white wine vinegar

1) Toss the mustard and sugar in a bowl and stir until mixed.
2) Next, add the soy sauce, water, and white wine vinegar.  Stir until smooth.
3) Keep in refrigerator until serving (not sure how long this’ll last in the fridge).

There’s not much to say about it.  It worked right out of the gate.  I’m just not a mustard person.

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.

Recipe: Quick Provincial Soup

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Whew, been awhile between posts.  Sorry gang, had a trade show and a lot to do.  So now let me emerge from the Steve Cave with this lovely recipe.

Quick Provincial Soup

4 servings

This is a variant of a Mediterranean vegetarian recipe from a cookbook.  Unlike a lot of my recipes it does involve adding salt, so use low-sodium diced tomatoes.  The original recipe ALSO used pre-herbed tomatoes which I despise because of the lack of control.

  • 1 1/2 cup water
  • 2 14 oz cans diced, sodium free tomatoes drained (or about 3 cups diced tomatoes).
  • 2 tbsp mixed italian herbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Half a large cabbage head, shredded.
  • 14 oz white beans, low-sodium, drained and rinsed
  • 4 tsp olive oil.

 

  1. Place water, tomatoes, herbs, salt, pepper in a pot, bring to boil, and lower to simmer.
  2. Add cabbage to mixture.  Simmer, covered, stirring every few minutes until cabbage is wilted – that’s about 15 minutes.
  3. Stir in beans and heat through.
  4. Spoon into bowls.  In each, mix 1 tsp olive oil.

The result . . .

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