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.
Posted by Carole-Anne on
Broccoli – one of the best vegetables we can eat, is in the dark family and full of good vitamins. With this excellent recipe, your children may be tempted to taste (Secret: has cheese in it!)
INGREDIENTS:
Whole pieces of broccoli enough to fill a 9 by 12 inch baking dish
One 8 oz Light Philadelphia Cream Cheese package
1 cup Parmesan light cheese shredded
1 cup green onion chopped
1 elephant clove of garlic minced
1 tsp powdered mustard
1 small container of light sour cream
1 egg
cayenne pepper to taste
NOW TO DO:
Wash broccoli, chopping into 1 inch pieces (use mostly the tops) and lay in baking dish
Mix together in a bowl light parmesan, light cream cheese, minced garlic, powdered mustard, light sour cream, with one beaten egg.
Pour mixture over broccoli evenly. Sprinkle generously with cayenne pepper.
Bake at 350 F for 45 minutes.
Serves 4 – 6 as a side dish.
Easy dish to make and very satisfying – new way to feed broccoli to your guests or family.
Posted by Carole-Anne on August 28, 2007
Grilling chicken- there is no doubt about it – it is most fun, and really tasty for a nice change. Just seems to bring out that extra fancy flavor – for indoor or outdoors.
YOU WILL NEED:
8 wood/metal skewers
2 lbs. boned, skinned chicken breasts cut into cubes about 1 – 1/2 inch each
1/2 cup chopped fresh cilantro
1/2 cup extra-virgin oli ve oil – divided
2 tbsp fresh lime ( this is my very favorite part as I love lime in almost anything)!
2 tbsp minced garlic
1 tbsp Kosher or sea salt (not ground)
Smoked Spanish paprika
1/2 tbsp freshly ground pepper ( I always use Watkins)
3/4 cup roasted red peppers (skins on) fresh preferred
1/2 cup sliced almonds toasted
1 tbsp sherry vinegar
2 freshly picked green onions, roots off please!
1 slice crusty whole wheat bread toasted and cut into cubes
FOLLOW ME NOW:
Using large Zip Lock Bag, add chicken, cilantro, 3 tbsp olive oil, lime juice, 1 tbsp garlic minced, Kosher or sea salt unrefined, Spanish paprika and freshly ground pepper. Seal Zip Lock Bag, and toss to coat and then leave to marinate for 1/2 hour. What a marinade – yummy!
While waiting for marinade to do it’s work, let’s put roasted pepper, nuts, toasted bread cubes, sherry vinegar, remainder of minced garlic, and 1/4 cup olive oil in food processor, and process until mixture becomes a thick sauce.
Preheat your gas barbecue grill or your indoor grill until it reaches medium-high (check it carefully).
Thread your chicken onto skewers approximately 3 – 4 pieces, and drip green onions with remaining olive oil.
Put skewers onto grill – cover with lid and cook approximately 4 minutes. Turn over and and lay the green onions onto grill. Cover and cook until chicken is browned. You may have to remove onions earlier than the chicken.
Serve this delightful dish with Romesco sauce, or a smokey nutty sauce of your choice and I prefer it with Saffron Couscous – the recipe for the couscous will be under Pastas, Rice and Couscous.
To the Cook! A good white wine will top off this flashy, simply amazing meal.
Serves 6.