Posted by Carole-Anne on August 30, 2007
This recipe originated at Calona Wines, Kelowna, B.C., Canada, and I have to admit, it is the finest I have ever tasted; so let me spoil you and give it to you:
INGREDIENTS:
750 ml Sommet Rouge or any other Calona Red Wine
1 12 oz can frozen apple concentrate
2 cans water
Honey to taste
1 tsp whole cloves
1 stick cinnamon
1 tsp whole allspice
Sliced oranges
FOLLOW ME:
Combine all ingredients, except wine, into large crock pot.
Heat to boiling point only (do not let it boil).
Stir to dissolve honey.
Reduce heat.
Add wine and mull for at least 15 minutes. I serve my mulled wine in my Mikasa Coffee Cups as they hold just the right amount of wine.
Posted by Carole-Anne on August 29, 2007
This recipe of my daughter’s is low cal, low fat, and we use whole wheat pasta as well. Zucchini and tomatoes are great for the flavor and a such an excellent marraige of veggies with the pasta..
INGREDIENTS:
- 1 chopped Spanish onion
- 1 minced elephant garlic clove
- 2 small zucchini (approximately 1/2 lb)
- 14 oz can Hunts tomatoes cubed
- 1/2 tsp. dried oregano
- Sea salt & freshly ground pepper
- 1 tbsp freshly ground parsley chopped
- 1 tbsp drained capers (or mushrooms)
- 1/2 lb whole wheat spaghetti
NEXT TO DO:
Microwave onions, garlic covered on high for 2 minutes, in a quart size medium serving dish.
Stir in zucchini and microwave for 2 minutes.
Add tomatoes and juices with the remainder of the spices and cook until thickened (about 5 minutes).
Set aside, while cooking whole wheat spaghetti.
Add your special sauce to the whole wheat spaghetti and serve.
This recipe is FAST, EASY and VERY TASTY.
Recipe serves 4.
