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chicken lady
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| Posted: Sept 18 2007 at 11:41pm | IP Logged
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Thanks to Helens MAry Vitamins I was reminded of tomorrows feast.
I love this apparition, any ideas for celebrating. Jenn whats for dinner???????
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JennGM
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| Posted: Sept 19 2007 at 9:22am | IP Logged
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Ah, Molly. I'm SO not creative these days. I'm doing well just putting our regular staples on the table for dinner. 
It would be fun to incorporate some French foods. I can't tell what region of France La Salette is located.
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Jennifer G. Miller
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Family in Feast and Feria
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Ruth
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| Posted: Sept 19 2007 at 10:04am | IP Logged
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My kids love this meal. We're going to have it tonight.
Cassoulet
INGREDIENTS:
1/2 lb. boneless, skinless chicken thighs, cut into 1 inch chunks
1/2 to 1 Tablespoons vegetable oil
2 carrots, cut into 1/2-inch chunks
1 cup chopped onion
3 garlic cloves, pressed
2 (15-oz.) cans Cannellini beans, drained & rinsed
1 can (14.5 oz) chopped tomatoes
8 oz. kielbasa, halved lenghtwise and cut into 1/2-inch pieces
1-1/2 cups chicken broth
1 Tablespoons snipped fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1. Heat the oil in a large skillet; add the sausage pieces and sauté 1-2 minutes, just to release a little of the fat.
2. Add the chicken and sauté another 1-2 minutes until lightly colored.
Remove.
3. Add the carrots, onions and garlic to the pan, pour in 1/2 cup of the chicken broth and cook for 2 minutes, scraping the bottom. Remove from the heat, stir in the beans, undrained tomatoes, the chicken and the sausage.
4. Pour the mixture into a large pan.
5. In a separate bowl combine the rest of the chicken broth, parsley, thyme and red pepper. Pour into the pan.
6. Cover and cook for about 45 minutes, or until done.
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Ruth
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JennGM
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| Posted: Sept 19 2007 at 10:06am | IP Logged
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Ruth, that looks very, very yummy, and perfect for our allergy needs, too. What do you serve it with? Rice?
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Jennifer G. Miller
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Ruth
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| Posted: Sept 19 2007 at 10:08am | IP Logged
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Always  We eat rice with practically everything.
Should I post this recipe on the Living Faith forum?
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JennGM
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| Posted: Sept 19 2007 at 10:10am | IP Logged
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Ruth wrote:
Always We eat rice with practically everything.
Should I post this recipe on the Living Faith forum? |
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We do, too. Brown rice cooked in stock is a staple over here.
Here is fine. I'm printing it out and putting it my cookbook.
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Jennifer G. Miller
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CKwasniewski
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| Posted: Sept 19 2007 at 10:12am | IP Logged
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La Salette is in the South eastern corner of France. I guess Provence is the general region.
I visited there 5 years ago. So beautiful, stark, so high up! I brought back some water and my dd was baptized with that water! This is a special feast day for us....
Thanks for the recipe!
ck
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Ruth
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| Posted: Sept 19 2007 at 10:16am | IP Logged
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I hope you all enjoy it. It's one of our favorites. Jenn, let me know how it turns out.
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Carole N.
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| Posted: Sept 19 2007 at 11:22am | IP Logged
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I have a recipe for cassoulet, but it calls for duck and is way much more complicated! I think I will try your recipe, Ruth. It sounds like a great meal and much less intense in the kitchen (so important when trying to teach dd how to cook). 
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SuzC
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| Posted: Sept 19 2007 at 11:47am | IP Logged
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Is La Salette near the Alps? I'm always up for some fondue!
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Suz in TX
dd~12, dd~9, ds~8, ds~6, ds~4, ds~1
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CKwasniewski
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Suz,
I'd say any French feast day would work for fondue!
(Its not too far from the alps.)
ck
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JennGM
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| Posted: Sept 20 2007 at 8:00am | IP Logged
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Ruth, the cassoulet was a big hit here. I only made a few tweaks, rare for me. But I had no carrots, so I did celery, and added a bit of white wine instead of stock (I didn't want to open a whole new container for 1/2 a cup). I know I only have two (and my) palates to please right now, but all two enjoyed it.
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Jennifer G. Miller
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Ruth
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| Posted: Sept 20 2007 at 10:20am | IP Logged
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Jenn, I'm so glad you enjoyed it. Everyone here had seconds. One of my recipes actually calls for white wine. I'm sure yours was better than the one I posted. I'll have to try it with wine next time.
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Carole N.
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| Posted: Sept 21 2007 at 1:59pm | IP Logged
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Ruth, we had our cassoulet a day late (late night appointment on Wednesday). The dc loved it! I also added some celery with the carrots (we love celery here) and a little white wine with the chicken broth. It turned out great. Dh is in England now, so he will have to have what little is left! Thanks so much for sharing the recipe!
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Carole ... in Wales
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4Real Forums : Hidden Treasure
Topic: Our Lady of La Salette
