Good Winter Recipe - Cassoulet (healthy)

It's French in origin, but, as usual, we used some American ingenuity to improve upon it.

Chicken Cassoulet

This elegant meal takes its name from a classic French recipe made with fatty duck meat and ham hocks. We slimmed it down by using chicken breasts and low-fat turkey or chicken sausage - and leaving out the rendered duck fat (always a plus from an arterial perspective).

Servings:
4 people

INGREDIENTS
1 can (15 1/2 ounces) low-sodium small white beans rinsed and drained
2 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1/4 teaspoon pepper
1 tablespoon olive oil
6 ounces turkey or chicken low-fat andouille sausage, sliced 1/4 inch (5 mm) thick
1/2 can (12 1/4 ounces) non-fat chicken broth
1 cup shallot, chopped
3/4 cup seasoned whole-wheat bread crumbs
1 can fire-roasted diced tomatoes
2 tablespoons fresh basil, or 2 t (10 mL) dried, chopped
2 teaspoons dried thyme

PREPARATION

Preheat oven to 350°F (180°C). Spread half of the beans in a 2-quart (2-L) casserole.

Season chicken on both sides with pepper and salt. In a large skillet over medium heat, brown chicken in oil 5 minutes, turning once. Transfer chicken to casserole. Top with andouille, remaining beans, and broth.

In the same skillet, cook shallots for 4 minutes, stirring to loosen any browned bits from the pan. Stir in bread crumbs, tomatoes, thyme and basil; cook, stirring, for 2 minutes Spread over beans, patting to create a thick crust. Cover and bake 10 minutes Remove cover and bake 15 minutes, or until crust is browned. (Casserole can be frozen at this point. To serve, thaw in refrigerator first, then reheat in oven.)


APPROXIMATE NUTRITIONAL INFORMATION

Calories: 428 calories
Carbs: 44 g
Sodium: 1691 mg
Fat: 10 g
Protein: 45 g
Fiber: 8 mg
Cholesterol: 96 g

Wash Your Hands!

An important reminder for us parents during flu and cold season.

http://www.nytimes.com/2007/11/27/opinion/27ashenburg.html?ex=1353906000&en=3e76fee3560e282c&ei=5124&partner=permalink&exprod=permalink

Alden's First Thanksgiving

We took Alden down to see the local family for his first Thanksgiving, and he really enjoyed himself. He's naturally a ham (takes after his mommy...), and he loved having everyone coo over him and pass him around to talk to him and comment about his little chubby cheeks.

We enjoyed seeing everyone as well. Grandma and Grandpa Mackey drove up from Olympia - Grandpa is still a good driver, though he doesn't like to drive at night. They just had their 64th anniversary - setting a standard to which we can aspire. Kate and Christina are growing up too - Christina is a freshman now, and, as amazing as it was for me to consider, was actually getting her homework done early. Kate led the charge in making, and eating some home-made ice cream. Dinner was great, and everyone enjoyed himself/herself - and Alden was kind enough to take a nap during the meal so we could eat at a semi-leisurely pace.

The pics above are 1) Alden sitting with cousin Kate, with Great Aunt Sharon, Great Grandpa Mackey, Great Grandma Mackey and Mommy; 2) Alden with his cousins Kate and Christina; 3) Alden with Great Grandpa Mackey; 4) Alden with Great Grandpa Mackey and Great Uncle Rick; 5) Alden with Great Grandpa Mackey and Mommy; and 6) Alden with Great Grandma Mackey and Mommy.

I'll make a separate post with a video clip.

- Chris

Video Clips of Alden Playing with Mommy

We feel blessed that Alden has such a naturally happy and exuberant personality. He loves to play with mommy and daddy - and daddy loves to record videos of Alden happily playing (for reference a few years hence...).

Here are two clips of Alden playing games with Mommy.

Hope you enjoy them,

Chris

Happy Thanksgiving!

So we're about to set off to Alden's great aunt Sharon and great uncle Rick's house for Thanksgiving. Alden's cousins once removed, Christina and Kate will be there too, as will Alden's great grandparents Gene and Vi Mackey.

We're lucky to have family so close by - this will be our first Thanksgiving in Washington - and, of course, Alden's first Thanksgiving ever. He'll be having the milk. We're also very grateful that Alden will get to have his first Thanksgiving with his great grandparents.

Ginny is making her famous maple rosemary sweet potatos, and I made some corn bread/wild rice/sausage stuffing. Here's the recipe, in case anyone wants to try it:

A couple pounds of sausage (I prefer some kind of fancy chicken or turkey sausage--this year I found some smoked turkey/chicken with sweet basil pesto)

wild rice (maybe 1/4 a cup)

Quinoa (quarter cup)

pine nuts (maybe quarter a cup)

pistachios (quarter cup)

a pound or so of exotic mushrooms (oyster, chanterelle, shiitake, etc.)

one onion, chopped

a few cloves of garlic, diced

a few cups of corn bread crumbs, either home made or store-bought stuffing

a few stalks of celery (if desired--I don't like it that much, but some people think it's not stuffing without it), chopped

pomegranate seeds (this is the secret ingredient)

A couple cups of chicken broth (from bouillion is fine, unless you want to be fancy)

salt, pepper, sage, thyme to taste

olive oil

Soak the rice overnight in about twice as much water as it needs to cover. Another good thing to do ahead, while watching TV, is to divest the pomegranate from its seeds (persnickety work).

In the morning, cut up the sausage into bite-size chunks, and saute in the olive oil (amount depending on the stickiness of your saute pan). Chop the rest of the ingredients and boil the rice for fifteen minutes or so (if you overdo it, it won't have the crunchiness). Boil the quinoa until just underdone as well. Set the meat aside and saute the onions, celery and garlic in the same pan.

Put all the non-liquid ingredients in a big bowl and stir well. Add in the broth and mix thoroughly. If it seems too dry, feel free to add as much water... or broth... or booze (bourbon is good)... as you want. I just used chicken broth. It should be moist throughout, but not soaked. You can also add melted butter to taste and texture if you like that sort of thing, and your arteries can take it - or Smart Balance Light Omega 3. Another option, to be more heart healthy, is to fatten it up with olive or canola oil.

Use it like any other stuffing--either inside the bird, or under the skin, or just bake it in its own dish, or all of the above. If you bake it, try 350 degrees for about 45 minutes or so.

Eat, and enjoy. Happy Thanksgiving!

- Chris

Pic of a Happy Alden

Alden was playing with mommy, and mommy's friend Lynnette who was visiting from DC - Alden is generally a happy boy, and this particular toothless grin was captured on film.

- Chris

Video - Alden Laughing

So seeing as how this blog is all about Alden, it's time for a little video clip. This is a clip of Alden laughing. I was grinding some pepper and sneezed; this is apparently hilarious to 3 1/2 month old infants. We then got the camera, and fake sneezed while Alden cracked up. There's something musical about the quality of a baby's laugh - but don't take my word for it. Listen for yourself...

- Chris

First Post of the Day (or ever, really)

So we thought it would be fun to start this blog to let everyone share the adventures of Alden - hopefully with pics and video to be added (We'll see how technically savvy we are). Alden is 3 1/2 months old now, and is gearing up for his first Thanksgiving - luckily he's not onto solid food as of yet, or I'd imagine we'd have our first flying mashed sweat potato incident (followed by flying cranberry sauce...).

Anyway, thanks for reading. I'm going to try to post some cute videos next.

- Chris