I'm in love! When we got our new cook top and had to buy all new cookware, we splurged on this beauty!
She's from the Martha Stewart line at Macy's (a bargain compared to the other brands out there). I've used this cast iron enamel casserole almost every day.
My latest endeavor was this white bean chili.
Start with two cans of white beans, two cans of tomatoes (Ro-tel if you like it spicy), red onion and green pepper
Some crushed garlic and cilantro. I don't always have fresh herbs around so these are a lifesaver.
Little spice ice cubes!
Chop 1/2 an onion and the green pepper.
Saute the onion and pepper in 1 TBS of olive oil and add 1 tsp of cumin, 1 tsp of chili powder, 2 tsp of cilantro and 1 clove of crushed garlic.
Add the tomatoes and about a 3/4 cup of water.
Bring to a boil and then simmer.
I always add 1 TBS of unsweetened cocoa to my chili.
Rinse and drain the beans (I used Great Northern beans)
Add the beans .
Simmer until lightly thickened, 8-10 minutes.
(*This was extremely spicy, next time I'd probably only use one can of Ro-tel and one can of regular diced tomatoes)
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