This is how my husband channeled me on his sick day to make the Cassoulet. It’s full of vegetables and flavor.
S is sick. At least he’s not one of those whiney, sick, SO’s. I mean he can be when he wants to be, but that’s only when he wants to annoy me. I had intended to assemble this in the slow cooker on Monday, but he decided to call in sick. He really did feel like doggie pooh.
I really wish I could have played hookie with him, but I have a bazilion deadlines to attend to this week. *sigh* Thankfully, some of thyme got pushed back. BUT the one spreadsheet I have been staring at for the past month plus will FINALLY be done by the end of this week. *does invisi-cartwheels* Yeah…cause my fat arse just can’t do them in real life. LOL
I just figured I would be making it when I got home. Or WE would be making it when I got home. But, low and behold I got a text message:
*most of the day has passed*
*at this point I’m on the train coming home and trying DESPERATELY not to LMAO at the spelling error* Do you have ANY idea how hard it is to be laughing so hard you’re almost crying and trying NOT to do it out loud? I think that’s why I WAS laughing so hard; because I couldn’t do it out loud. The train full of commuters heading home don’t usually appreciate loud outbursts like that. They’re just as beat as I was.
So, that’s how S channeled me to make the cassoulet on his sick day. LOL
He did a fabulous job! He *IS* a good cook, after all. It was a prerequisite for the Mr. AKH #2. I didn’t want to have someone NOT share that part of my life with me. They had to at least tolerate if not enjoy cooking. He was PERFECT in that respect. We have so much fun cooking and he tries to help me baking. It’s so cute! …Shinies! *giggle*
- 2 cups carrots, chopped
- 1 cup onions, chopped
- 1 cup celery, chopped
- 4 cloves garlic, chopped
- 1 tablespoon extra-virgin olive oil
- 2 cups chicken broth, low fat
- 28 ounces canned tomatoes
- 28 ounces canned cannellini beans, drained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 bay leaf
- 14 ounces turkey smoked sausage, sliced
- Heat a Dutch oven over medium-high heat. Add oil and swirl to coat.
- Add the carrots, onion, celery, and garlic to pan and sauté 4 minutes. Add the chicken broth and simmer until vegetables are tender.
- Add the canned tomatoes, beans, herbs and sausage. Simmer an additional 15-20 minutes or until the sausage is heated through.
- Serve immediately.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 344Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 36mgSodium 1563mgCarbohydrates 46gFiber 12gSugar 10gProtein 22g