Cassoulet

1 can white beans, drained and rinsed
1 onion, chopped (doesn't need to be small)
1 lb sausage
1 lb chicken legs
2 cans diced tomatoes
1 cup dry white wine
1 quart chicken stock
1 bay leaf
parsley
thyme
3 cloves garlic, chopped
1 Tbsp tomato paste
3/4 tsp salt
1/4 tsp black pepper
2 carrots, peeled and cut crosswise into 1/4-inch slices

In a large skillet over medium-high heat, cook the onions and sausage; sauté them for 10 minutes or until lightly browned. Remove from pan and set aside.

Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Brown the chicken legs in the skillet; remove from pan and set aside.

Combine the onions, sausage, chicken legs, tomatoes, wine, chicken stock, herbs to taste, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes. Add the carrots to the casserole, cover, and bake for an additional 20 minutes.

Add the white beans to the hot casserole and gently stir the mixture. Bake, uncovered, for 1 hour. Discard the bay leaf and serve the cassoulet hot.

NOTES
Adapted from about.com.
My amounts of some ingredients didn't quite match the recipe but it still turned out tasty anyway.

Roasted Squash Soup with Maple-Glazed Bananas

2 medium butternut squashes
2 Tbsp brown sugar
1/2 - 1 tsp cinnamon
1/2 - 1 tsp salt
1 - 2 c apple juice and/or water
3 - 4 Tbsp butter
2 bananas, cut into slices
1/4 c maple syrup

Preheat oven to 400 degrees. Cut squashes in half lengthwise and scrape out seeds and pulp. Cover the bottom of two baking dishes with water and lay squashes cut-side-down in pans. Bake for 45 min - 1 hr or until you can easily pierce through the skin of the squash with a fork. Let squash cool until you can handle it. Scrape out the flesh. You can either scrape it into a blender, if you want a smoother consistency, or right into the soup pot to mash with a potato masher if you want a chunkier consistency.

In soup pot, combine squash with brown sugar, cinnamon and salt to taste. Add enough apple juice or water (or a combination of the two) to give you the consistency you prefer. Add butter. Cook over medium heat, stirring frequently, until soup bubbles and is cooked through, and butter is melted.

While soup is cooking, in a separate pan, combine bananas and maple syrup and heat through, stirring to coat bananas.

Ladle soup into bowls and garnish with a generous spoonful of bananas. Drizzle any extra maple syrup over the top of soup.

Serves about 6 as a side dish.

NOTES
Adapted from recipe of the same name at culinarycovers.com.

All amounts are approximate. I didn't actually measure anything -- just added a little of this and a little of that until the texture and taste were right.

The bananas really make this soup something special.

Kid ratings: 7-year-old gives it 7/10, 4-year-old gives it 100/39.

Chunky Vegetable Stew

2 Tbsp olive oil
1 onion, thickly sliced
3 cloves garlic, minced
1 (14 1/2 oz) can stewed tomatoes, undrained
2 c cooked garbanzo beans (chickpeas)
2 yams, peeled, cut into 2" chunks
3/4 tsp crushed rosemary
1 large zucchini, cut into 1/4" thick slices
salt and pepper to taste
1/4 c Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion, separating slices; cook 5 minutes or until soft. Add garlic; cook 1 minute. Add tomatoes and juice, beans, yams and rosemary. Bring to a boil; reduce heat to low. (You may need to add a little water at this point to make sure there is enough liquid to cover the bottom of pan.) Add zucchini and stir. Cover and cook 15-20 minutes or until yams are tender. Add salt and pepper to taste and top each serving with cheese to taste.

NOTES
From Vegetarian Times.
One of our favorites!
We like to add sliced kielbasa to this (add at the same time as yams etc.).
I usually use diced tomatoes instead of stewed.
When we have the time we like to cook this long enough for the yams to mush (a couple of hours). In this case we add the zucchini in the last 15-20 minutes so it doesn't also turn to mush.

Spicy Red Lentil Chili

1 c red lentils
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste

Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.

Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.

Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.

Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.

Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.

NOTES
From Wegmans.
Untried.

Butternut Squash Soup with Cinnamon Croutons

Croutons:
4 oz French bread (1/2 loaf)
3 Tbsp melted butter
1/4 tsp ground cinnamon
1/8 tsp salt

Cut bread into 3/4" pieces (you should have about 4 cups). Toss with butter, cinnamon and salt. Spread in a jelly-roll pan and bake at 400 degrees for 10-12 minutes or until golden.

Soup:
1 medium leek
3 Tbsp butter
2 carrots, coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (about 2 1/2 lb), cut into 1" pieces
2 1/4 c water
1 3/4 c chicken broth or vegetable broth
1/2 tsp salt
1/2 c half & half or light cream

Cut off root and trim dark top from leek. Cut leek lengthwise in half. Cut white and pale green parts crosswise into 1/4" thick slices. Discard dark green part. Rinse leek in a bowl of cold water, swishing to remove sand. Transfer to a colander to drain.

Melt butter in a soup pan over medium high heat. Add carrots, onion and leek. Cook, stirring occasionally, until onion and leek are light brown (about 10 minutes). Add squash, water, broth, and salt. Bring to a boil; reduce heat to low and simmer, covered, 15-20 minutes or until squash is very tender.

Puree until smooth in a blender or food processor. Return to soup pan and stir in half & half or cream. Heat through but do not boil. Serve hot topped with croutons.

NOTES
From Good Housekeeping perhaps? Not sure.
Untried.

Deep Dish Chicken Pot Pie

1 lb chicken, cut into cubes
1/4 c Italian dressing
4 oz cream cheese
2 Tbsp flour
1/2 c chicken broth
10 oz frozen mixed vegetables
1 pre-made pie crust

Preheat oven to 375 degrees.

In a medium skillet, cook chicken in dressing over medium heat for 2 minutes. Add cream cheese and cook until cheese melts. Add flour and stir well. Add broth and vegetables and simmer for 5 minutes, stirring occasionally.

Pour filling into a deep dish 10" pie plate. Top with pie crust; flute edges and slit top.

Bake 30 minutes or until golden.

NOTES
I think this comes from Kraft.
Not your ordinary chicken pot pie -- creamy and tangy and yum.

Black Bean and Sweet Potato Chili

2 medium-large sweet potatoes or yams
2 Tbsp olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 medium red bell pepper, diced
2 (14-15 ounce) cans black beans, drained and rinsed
2 (14-15 ounce) cans diced tomatoes
1 (4 ounce) can chopped mild green chilies
1 cup frozen corn kernels
2 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 teaspoon dried oregano
Salt to taste

Microwave the sweet potatoes for about 3 or 4 mintes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.

Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, corn, cumin, chili powder, and oregano. (I like to add a dash or two of chipotle seasoning or cayenne pepper; not necessary, but tasty if you've got 'em and don't mind a little heat. You can feel free to add whatever spices you normally like in your chili -- it's easily customizable.)

Bring chili to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes. Season lightly with salt.

At this point you can eat it, or let it sit for an hour or two before eating, to give the flavors a little time to blend. Either way, it's delicious.

You can garnish with all your favorite chili toppings: cheese, sour cream, lime, tortilla chips, avocado, whatever.

NOTES
My recipe, adapted from various others.

Lentil Vegetable Soup

1 1/2 Tbsp olive oil
1 1/3 c finely diced onion
1/3 c finely diced celery
1/3 c finely diced carrots
2 bay leaves
2 Tbsp tomato paste
1 tsp salt
2 garlic cloves, minced
6 c water
1 c dried lentils
6 c chopped spinach
1/3 c chopped fresh parsley
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp black pepper
3/4 c shaved fresh Parmesan cheese

Heat oil in a large stockpot over medium high heat. Add onion, celery, carrot and bay leaves; saute 10 minutes. Add tomato paste, salt and garlic; saute 1 minute. Add water and lentils. Bring to a boil, cover partially, reduce heat and simmer 25 minutes. Stir in all ingredients except cheese; cook 15 minutes. Discard bay leaves. Ladle into bowls and top with cheese.

NOTES
From Cooking Light.
Can't remember whether I've made this; I have so many lentil soup recipes.

Split Pea Soup

1 lb dry split peas
about 7 c chicken or vegetable stock
1 bay leaf
1/2 to 1 tsp dry mustard
2 c minced onion
4-5 medium cloves garlic, crushed
2 medium carrots, sliced or diced
1 small potato, sliced or diced
3 stalks celery, sliced thin
1 tsp salt
black pepper to taste
hot sauce and/or cayenne pepper (a few shakes) to taste

Place split peas, stock, bay leaf, and mustard in a large soup kettle. Bring to a boil, reduce heat to low and simmer 20 minutes, partially covered. Add onion, garlic, carrots, potato and celery, along with hot sauce or cayenne. Partially cover and simmer for an additional 1 hour 15 minutes or so, stirring occasionally. Add salt and pepper to taste.

NOTES
From Kim.
Good with added ham or bacon.

Potato Soup

4 potatoes, peeled and diced
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 c chicken or vegetable broth
1 tsp salt
2 1/2 c milk
3 Tbsp butter, melted
3 Tbsp all-purpose flour
1 Tbsp dried parsley
ground black pepper to taste
1 c shredded Swiss cheese (optional)

In large saucepan, bring potatoes, carrots, celery, onion, broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender, about 20 minutes. Do not rinse; mash mixture slightly. Stir in milk.

In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over medium heat until thick and bubbly. Add cheese, if using, stir until melted, then let stand 5 minutes before serving.

NOTES
From Kim.
Good with cheddar instead of Swiss.
Good with ham added.