Pork and Sage Cassoulet

1 cup (200g) dry white beans
2 tbsp olive oil
500g Pork Sausages
500g Pork Spare Ribs, rind removed, cut into 3cm pieces
1 brown onion, coarsely chopped
1 large fennel, thinly sliced
4 cloves garlic, crushed
1 cup (250ml) dry white wine
2 x 400g can diced tomatoes
2 cups (500ml) chicken stock
2 sprigs thyme
1 1/2 tbsp sage finely shredded
2 dried bay leaves
2 cups (140g) stale breadcrumbs, (made from day-old bread)
Thyme sprigs, extra, to serve


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Autumn Delight Baked Oatmeal

Budget Bytes book, pg 20

Banana Bread Baked Oatmeal

Budget Bytes book, pg 18

Creamy Tortellini with Vegetables

1 Tbsp butter
1 small onion
2 cloves garlic
2 carrots
1 red bell pepper
1 summer squash (yellow squash)
1 cup chicken broth
4 oz. cream cheese
1 bag (19oz.) frozen cheese tortellini
¼ cup grated Parmesan
¼ tsp salt (or to taste)
Freshly cracked black pepper
Dash hot sauce (optional)
¼ lb. frozen broccoli florets


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Chicken gumbo

1 1/2 tablespoons olive oil
8 skinless chicken thigh cutlets
1 medium brown onion, chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
3 chicken stock cubes
4 sprigs fresh thyme
400g can diced tomatoes
150g okra, halved (see note)
1 cup White Medium Grain Rice



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Zuckerschoten mit Kartoffeln und Karotten

500 g sugar snap peas
2 potatoes, peeled and diced
2 carrots, peeled and diced
1 tomato, diced
1 onion, diced
1 tsp sugar
1/2 t pepper
1 tsp salt
1/4 tsp cinnamon
olive oil, for frying




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Kalam Polo - Cabbage With Rice Recipe

Small Cabbage

1/2 lb (226g) Ground Beef

2 Cups Rice

2 Small Onion

Black pepper Powder, salt, Persian Spice Mix (Advieh)

4 Tbsp Vegetable Oil

1 Tsp Zafran (saffron)

2 Tsp Cumin

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