Shrimp and White Bean Cassoulet

I have been working diligently to make a list of all my recipes for easier reference. Whew, I had no idea I had posted so many! I am just now up to D, after hours of work. It's worth it. I love when blogs have a handy dandy list of recipes. I like to look at the titles and click on ones that sound interesting. So pretty soon they will all be there. If you want to check it out, go here.

Some time ago in Oprah's magazine I saw this recipe. I knew I had to make it. Never mind that it took me a couple years. It was very tasty, lots of flavor and very creamy. It came together rather quickly and once it is in the oven, it frees you up to do other things.

I will submit this for Magazine Monday's at Ivonne's Cream Puffs in Venice site.


Shrimp and White Bean Cassoulet
Adapted from this recipe at The Oprah magazine, O

2 tablespoons olive oil , divided
1 tablespoon butter
1 large onion, chopped
6 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 pound medium shrimp , shelled and deveined
1/3 cup tablespoons chopped flat-leaf parsley , divided
4 teaspoons all-purpose flour
1/2 teaspoon salt
pinch of black pepper
1/2 cup tablespoons dry white wine
3 1/2 cups cooked white beans or 2 cans (14.5 ounces) cannellini beans , drained and rinsed
1/4 cup water
1/3 cup unseasoned breadcrumbs

Preheat oven to 375°F.

In a large nonstick skillet over medium flame, melt 1 tablespoon butter and 1 tablespoon olive oil, let butter turn golden. Add onion and saute. When golden add garlic and pepper flakes. Increase heat to medium-high. Add 1/2 cup of wine. Add shrimp and most of the parsley, reserving some for the topping. When shrimp turn pink, stir in flour and salt until combined. Add beans salt and pepper and water. Transfer mixture to a 1 1/2 quart, oven safe dish.

In a small bowl, combine bread crumbs, 1 tablespoon of olive oil, and remaining parsley. Layer bread crumb mixture over top of filled baking dish. Bake covered for about fifteen minutes. Remove cover and bake until bread crumbs are golden.

Just got to have those green onion and cheddar biscuits!

And do they ever go good with this Chipotle Chorizo Chili! The weather turned cold and of course most everyone who likes chili must have it when the weather turns cold. It's the rite of passage after the equinox when temperatures begin to drop (at least here in the North East). I couldn't wait to get my hands on a bowl of this chili recipe from Cooking Light. And wow was it ever good. Spicy and full of rich flavor. I didnt even notice absence of fat but then I did put a dollop of real sour cream. Hey if I am going to go for some fat then I want it in my sour cream and cheese. A couple tablespoons of cheddar, a couple tablespoons of sour cream and of course some green onions to pretty up the plate and pack a little more onion punch! Wow!
So I had all this in mind when I stumbled on Kat's biscuits. I thought what a perfect accompaniment! That recipe was just begging to be made. I doubled her recipe as my parents were coming over. They were gobbled up in no time!

This is my contribution to Ivonne's Magazine Monday's. The Cream Puff herself started this cute idea. Check out what she has today!
Buttermilk Biscuits with Cheddar & Green Onions
(adapted from Bon Appétit Nov. '08)

1/2 cup buttermilk
1/2 cup green onions, finely chopped
1/24 c cheddar cheese, grated
1 1/3 c all-purpose flour
2 t baking powder
big pinch of salt
2 T cornmeal (I didnt double this and I did use fine cornmeal)
4 T + 2 t cold unsalted butter, cut into small pieces

Preheat oven to 425 F.

In a small bowl mix together the buttermilk, onions & cheddar. Set aside.

In a medium bowl whisk together the flour, baking powder salt & cornmeal. Add the butter. Use your hands to work the flour & butter together until it is the consistency of a coarse meal. Stir in the buttermilk mixture until large clumps form. Knead the dough about 3 or 4 times to bring everything together.

Put the dough on a baking sheet covered with a silicone mat or parchment paper. Form into a square about 3/4 inch thick. Cut the square into 4 pieces. Space the pieces about 2 inches apart. Melt a little more butter & brush it on the top of each biscuit.

Bake for 15 minutes or until biscuits are golden brown.

Makes 4 biscuits

BEEF, BLACK BEAN and CHORIZO CHILI
Lori's Lipsmacking Goodness
adapted from Cooking Light recipe

• 2 links chicken chorizo sausage (about 6 ounces), thinly sliced
• 1 1/2 pounds beef stew meat
• 1 1/2 cups chopped onion
• 5 garlic cloves, minced
• 2 tablespoons chipotle chiles in adobo sauce
• 1 small can tomato paste
• 2 teaspoons sugar
• 2 teaspoons unsweetened cocoa
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 cup sweet red wine
• 1/4 cup fresh lime juice
• 1 (14-ounce) cans less-sodium beef broth
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (15-ounce) can black beans, rinsed and drained

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Add beef to pan; sauté 5 minutes or until browned. In a seperate skillet saute onions in canola oil and a two teaspoons of butter until golden.

Chop about two tablespoons of chipotle. Add chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Stir in black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes. I cooked on low for a couple hours to really tenderize the beef.