I’ve got a load of laundry in the washer, the baby is napping, the kitchen is clean and I’m inspired to write this personal fave because I just had it for lunch!!  (and dinner last night)  I’ve been thoroughly enjoying my two weeks of holiday vacation although I haven’t been super inspired to cook.  After spending some quality time at my family’s house (and enjoying my mom’s cooking!) it’s back to reality and I had to get something together for dinner last night.  Rachael Ray’s 365: No Repeats to the rescue!!  This cookbook is pretty great simply because it has so many ideas.  One of the things I struggle most with cooking is that I run out of ideas and then this book comes in darn handy.  So I scanned through the “super quick” section since I was feeling not super inspired and came across a new personal fave.  The recipe calls for french bread but you can just as easily do it on regular bread.  In fact, David preferred it that way.  Graham had some last night too and seemed to love it.  ENJOY!

Quick Cassoulet Stuffed Bread Melts

1 baguette (day-old is fine)

1/2 lb bulk sausage

2 T. olive oil (twice around the pan)

1 carrot, chopped

1 small yellow onion, chopped

2 large garlic cloves, chopped

1 bay leaf

1 t dried thyme

1 can small white beans rinsed and drained

salt and pepper

1/2 c dry white wine or chicken stock

4-6 slices deli swiss cheese, Cheddar, Fontina, Gouda, or Gruyere  (I used Sargento’s natural cheddar cheese slices)

a handful of chopped fresh flat-leaf parsley (I omit this b/c David and I both hate parsley.)

Preaheat the oven to 200.  Crisp the bread in the low oven, remove, and split lengthwise.  Hollow it out and cut each half in half again across, making 4 bread boats.  [or just put regular pieces of bread in the oven at 200.]  Switch the broiler on and place a rack 8 in. or so from the heat.

If you are using cooked sausage, finely chop it.  For raw, heat a large non-stick skillet over medium0ghigh heat.  Add the olive oil and sausage: brown cooked sausage for 2 min. and brown and break up raw sausage into small bits, 5 min.  Add the carrots, onions, garlic, bay leaf, and thyme and cook for 5 min. more.  Add the beans and stir to combine.  Season the quick cassoulet with salt and pepper.  Deglaze the pan w/ the wine or stock, scraping up the good bits.  Reduce the heat to low and simmer over very low heat for 2 to 3 min. to combine the flavors.  If the mixture sticks at all, add a bit more wine or stock but do not make the mixture wet.

Fill the bread boats with the cassoulet.  Top with cheese.  Melt the cheese under the broiler and garnish each open-face stuffed sandwich with a little parsley (or don’t.)  Serve with a fork and knife.

Totally great left-overs also!!

Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)

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