Eat Well and Prosper

Wine of the Week - Bonny Doon 2009 Muscat

2012-01-27T15:45:00.000-08:00

A simple, pleasant dessert wine that's easy to enjoy.

Honey, mellon and citrus (particularly lime) on the nose, this wine tastes nice and sweet up front with a mild tart aftertaste. Great for after meals, or as a stand-alone drink.

12.7% alcohol

How to Make Enchilada Sauce

2012-01-25T08:51:00.000-08:00

Matt made an awesome enchilada sauce that we used tonight, based on the following recipe from About.com.

Ingredients:
2 tbsp vegetable oil
2 tbsp flour
2 tbsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper, or to taste
2 cups water
1 8 ounce can tomato paste
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Preparation:
Heat the oil, flour and chili powder together in a large pot.

Allow to cook for a minute or two.
Add the remaining ingredients and bring to a slow simmer.

Stir well to combine and dissolve tomato paste in water.

Allow to cook for at least 20 minutes, stirring occasionally.

Add more spices as desired.

Gnocchi with Zucchini Ribbons

2012-01-24T08:46:00.000-08:00

I have a weakness for pasta. It's just so yummy! So I'm always looking for a new pasta combination to keep it interesting.

I found this recipe from EatingWell.com and I was not disappointed.

Wine of the Week - Dascomb 2005 Riserva Red

2012-01-20T10:32:00.000-08:00

A blend of cabernet sauvignon and sangiovese, this wine if full of rich, complex flavors. You taste something new with every sip. I love it!

On the nose, it's mostly black cherry. But also some blueberry and a bed of black pepper.

Rich and silky on the tongue, this bold-flavored wine is smokey and leathery overall. There's some cherry taste, as well as some greenery... maybe a little spinachy, but I might not commit to that. The point is, as noted above, this wine is very complex and has surprises for you with every sip. I highly recommend it.

http://www.dascombcellars.com/

14.6% alcohol

Orange and Pecan Cookies

2012-01-17T08:44:00.000-08:00

This recipe I found in the Christmas issue of Vegetarian Times. They turned out perfectly - sweet, but not overly sweet, and not horrible for you!

Ingredients
1 tbsp ground flaxseed
1/2 cup pecans, chopped
1 3/4 cups wheat flour
2 tsp grated orange zest
1/4 tsp salt
12 cup sugar
4 oz butter
2 tbsp orange juice
1 cup powdered sugar

1. In a small bowl, mix flaxseed with 2 tbsp water.
2. Grind pecan in a food processor. In a large bowl, whisk together with flour, zest, and salt.
3. Cream together sugar and butter. Add flaxseed mixture. Beat until smooth. Add flour mixture a bit at a time until a smooth dough forms. Add a tad of water if needed.
4. Divide dough in half and roll into logs on wax/parchment paper. Chill for at least 2 hours.
5. Slice each log into 1/2 inch slices. Line a cookie sheet with parchment. Bake slices at 350 degrees for 10-12 minutes.
6. Meanwhile, whisk orange juice and powdered sugar together to make a thick glaze. Spread glaze onto each cookie while still warm. Cool on baking sheets and sprinkle with orange zest.

Wine of the Week - Bella Cavalli 2009 Pinot Noir

2012-01-13T10:52:00.000-08:00

I drank this Pinot Noir under rushed circumstances, so I didn't take notes; but I can still recommend it! With blackberry flavors and a hint of cranberry, this is a good wine. Especially for those who like a little bit of tart on the tongue.

Veggie Pasta bake

2012-01-10T08:34:00.000-08:00

Pasta makes everything taste better!
Here's a recipe to use up a bunch of your stock veggies before they go bad.

As I was thumbing through the latest issue of Better Homes and Gardens, I came across this recipe I had to try. Here's the recipe, with a few of my alterations:

Ingredients
2-3 cups penne pasta
2 1/2 cups cauliflower, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
2 carrots, sliced
10 cups kale
1 cup frozen veggie mix (corn, peas, etc)
Butter
Flour
Salt/Pepper
1 cup milk
1 cup shredded cheddar cheese
Parmesan cheese

1. Cook pasta according to instructions. Add cauliflower during last 5 minutes of cooking. Drain.

2. In a large pot, heat olive oil and cook onion and garlic for ~2 minutes. Add carrots and cook until tender. Add kale and cook until wilted.

3. Combine pasta and cauliflower with the kale mix and mixed frozen veggies in a large oven-safe bowl (like Corningware).

4. In a small pot, melt the butter and stir in 2 tbsp flour, and a dash of salt and pepper. Add milk and stir until thickened. Add cheese and cook until melted. Stir this mix into the pasta and veggie bowl.

5. Bake at 350°F for 30 minutes covered. Sprinkle with Parmesan and bake for 5 more minutes. Serve.

Wine of the Week - STO 2008 Cab Franc

2012-01-06T08:50:00.000-08:00

Another winner from Sort This Out Cellars.

The first thing you'll notice as you pour is the deep purple color. Always a good sign for me.

Aromas of overripe strawberries and blackberries on the nose.

The light mouthfeel contrasts amusingly with the bold flavor. This wine is spicy up top, followed by dark tastes of tobacco and leather. No wonder its modeled on the Rat Pack. A fully fleshed out mid-palate, which I find a lot of wines lacking. And a tasty, active finish that leaves you looking forward to your next sip.

14.2% alcohol

...And a Happy New Year

2011-12-31T08:47:00.000-08:00

We here at Eat Well and Prosper wish you a happy, healthy, prosperous new year!

Merry Christmas from Wine of the Week

2011-12-23T07:43:00.000-08:00

Wishing you lots of wine and good cheer this Christmas!

(The above wine is from Sort This Out, and recommended for use in their mulled wine. Click here to read all about it.)

Bubble Up Pizza Casserole

2011-12-22T05:30:00.000-08:00

I stumbled upon this recipe and met it with a unique mixture of disgust and desire. Made it vegetarian and took out the store-bought biscuits, plus a few other changes along the way.

Stephanie's Bubble Up Pizza Casserole

INGREDIENTS

1 Tofurkey Meatless Italian Sausage, chopped
1/2 green bell pepper, chopped
1 small onion, chopped
1/2 c sliced mushrooms (I would have used more, but that's all I had. But they were shiitake! Mmm)
1/2 tsp dried Italian seasoning
1 jar Trader Joe’s Fat Free Pizza Sauce (I used almost the entire jar)
1 pizza dough (I'd planned on using homemade, but didn't have any on hand, so I grabbed a pre-made one from Trader Joe's)
1 c Finely Shredded Mozzarella Cheese

INSTRUCTIONS
1. Preheat oven to 375 and grease a 9×13 dish.
2. Heat a splash of oil in a large frying pan. Add sausage and brown, then remove/set sausage aside.
3. Add vegetables (and another splash of oil) to pan and cook until soft, approximately 5-7 minutes. Add spices, spaghetti sauce, and sausage. Mix well and remove from heat.
4. Coat the bottom of your pan with pizza dough.
5. Spread half of the sauce mixture over the biscuits. Sprinkle with half of the cheese. Repeat layers.
6. Bake for 23-28 minutes or until golden brown. Cut into squares and ENJOY!

Christmas cookies

2011-12-20T10:05:00.000-08:00

Diet? What diet?

I spent an afternoon in the kitchen watching Christmas flicks and making a mess. I whipped up double batches of chocolate chip cookies, snickerdoodles, pretzels, Oreo bark, and whiskey balls (not pictured).

Snickerdoodles w/ chips
Using the snickerdoodle recipe from this post, I whipped up a double batch of cookies AND added cinnamon chips to really intrigue the tongue with cinnamon flavor.

Pretzelsticks
I made these quite awhile ago for 4th of July and I decided to give them a Christmasy twist. This time I dipped in both melted dark chocolate AND white chocolate chips and topped with red and green sprinkles.

Oreo bark
So easy to make. On a greased cookie sheet, pour melted white chocolate to cover. Then top with crumbled Oreos. Place in the fridge for about 10 minutes, until the chocolate hardens. With a spatula or fork, lift up the chocolate and break into large pieces.

Wine of the Week - Bella Cavalli 2008 Pinot Grigio

2011-12-16T08:46:00.000-08:00

There's a lot of green on the nose of this wine, mostly celery and grass. An interesting start.

On the tongue, this wine starts out wanting to be sweet, but quickly hits you with a lot of sourness. This gives way to a tart aftertaste. I also noted some tannins, which is rare -- almost non-existent -- on white wines. But you'll find it here.

Not for everyone, but a good wine if it fits your personal taste.

13.8% alcohol

Thanksgiving potatoes part 2

2011-12-15T05:30:00.000-08:00

I saw this recipe for holiday spiced sweet potatoes months ago and new I had to try it for thanksgiving. Here it is, with my adjustments.

5 lbs sweet potatoes
4 Tbsp margarine
6 Tbsp soy milk
2 Tbsp maple syrup
1 1/2 tsp salt
1 tsp vanilla
2 tsp ground cinnamon
1 tsp cardamom
1 tsp nutmeg
sprinkle of ground ginger

1. Preheat oven to 350 degrees. Poke sweet potatoes all over with a fork. Wrap in aluminum foil and roast until fork tender all the way through, about 45-60 minutes. Remove potatoes from the oven and allow to cool before peeling. (The skin should just peel right off with a knife or even your fingers.)

2. Place warm potatoes in a bowl with margarine, soy milk, syrup, salt, vanilla, cinnamon, cardamom, nutmeg and ginger. Mash until desired consistency. (I like these on the smoother side. If you do, too, use as hand blender.) Serve warm!

(I totally stole that picture from the website, because the potatoes got gobbled up before I could get a photo!)

Wild Mushroom & 3 Bean Stew

2011-12-14T09:16:00.000-08:00

Ingredients:

1 large onion, chopped
2 cloves garlic, diced
2 cups diced potatoes
6-8 cups vegetable or chicken broth
1 package (25 grams) dried, wild mushrooms
1 can petite diced tomatoes
1 can butter beans*
1 can red beans*
1 can kidney beans*
2 bay leaves
1 Tbsp basil
1 Tbsp herbs de provance
1 tsp tarragon
1 tsp dried ginger
1 tsp cayenne pepper
1 tsp paprika
salt & pepper to taste

Directions:

In a stock pot, saute garlic and onion in olive oil over medium heat.
Pour broth over the mixture, then add the potatoes.
Add remaining ingredients, rinsing and draining beans first.
Bring to a boil, then simmer for 20-30 minutes, or until potatoes are soft.
Remove bay leaves and serve hot!

*Feel free to use your favorite beans if these don't tickle your fancy.

Squash - Pear Au Gratin

2011-12-13T07:39:00.000-08:00

Based on another scrumptious winter recipe from my Better Homes and Gardens cookbook, but altered to my liking.

Ingredients
1 Butternut squash
1 large red onion, sliced
1 medium pear, thinly sliced
4 slices bacon, cooked and crumbled
Butter
4 tbsp bread crumbs
2 tbsp walnuts, chopped
2 tbsp parmesan cheese

1. Use the neck of the butternut squash. Peel and slice thinly.
2. Cook onion slices in 1 tbsp butter for 5-10 minutes.
3. Fill bottom of 8x8 baking dish with squash slices. Arrange pear slices on top, then another layer of squash.
4. Cover with cooked onions and bake at 350 degrees for 45 minutes, covered.
5. Combine bread crumbs, bacon, walnuts, cheese, a 3 tbsp melted butter in a bowl. Sprinkle mixture over onions and bake for another 15 minutes, uncovered.

Wine of the Week - STO 2008 Suited Merlot

2011-12-09T09:40:00.000-08:00

Another great entry from Sort This Out, one of the most consistently reliable wine makers I've ever encountered. Especially if you like your wines bold, which I do.

The overwhelming cherry scent on the nose carries over into the taste. Deceptively flat and watery at first, a second wave of flavors come in to liven things up. You'll taste cinnamon and other spices, as well as a nice smokiness.

13.5% alcohol

Thanksgiving potatoes part 1

2011-12-08T05:30:00.000-08:00

This year, I was in charge of potatoes. My mom never made mashed potatoes for Thanksgiving, but I always think they're the perfect preparation, so I went to town. I followed the basic mashed potatoes recipe in Veganomicon and added a hell of a lot of roasted garlic, plus some chopped chives (both of which are suggestions in the book).

Ingredients:

4 pounds yukon gold potatoes

5 T margarine

1/2 cup unsweetened soy milk

2 t salt (I used 3, but found it to be a bit salty)

a sprinklin' of black pepper

1/2 - 1 clove of roasted garlic (depending on how crazy you are)

a handful of chopped chives

Directions:

Cut potatoes into 1-inch chunks (I peeled them, but it's a personal choice), put in a pot with cold/cool water. Boil for 15-20 minutes, until soft enough to mash. Drain the potatoes, reserving some of the water in case you need it. Put the potatoes back in the pot, add margarine, garlic and chives. Mash well. Add the rest of the ingredients and mash again until everything looks and tastes delicious.

Winter Enchiladas

2011-12-06T07:18:00.000-08:00

I'm always looking for new ideas to use seasonal vegetables. I realized I hadn't made enchiladas in awhile, and then Bam! It hit me. A seasonal enchilada recipe:

Ingredients
2 large sweet potatoes, chopped
1/4 acorn squash, chopped
1/2 Anaheim pepper, diced
1 cup Frozen corn
Corn tortillas
Cranberry salsa (I love Trader Joe's cranberry & mango salsa)
Pepitas

1. Bring a pot of water to a boil and dump in potatoes and squash. Boil until soft.
2. Drain and mash with a fork. Add pepper and corn.
3. Spread a few tablespoons of the salsa along the bottom of a cassarole dish.
4. Heat a small pan. Warm the tortillas on each side for about 30 seconds. Lay a tortilla on top of the salsa in the dish. Fill with a few spoonfuls of the potato mix. Roll up.
5. After all tortillas are rolled, top with a few more spoonfuls of salsa and sprinkle with pepitas.
6. Cover with foil and bake at 375 degrees for about 25 minutes. Remove foil and bake for 10 minutes more.

A sweet alternative to your regular enchilada!

Soup Mix Review: Southern Sweet Potato

2011-12-05T09:22:00.000-08:00

Since the last soup mix I tried from World Market went so well, I gave the Sweet Potato mix a chance. This was a great mixture of sweet and savory. Again, it was quite easy to make and much better tasting than most canned soups. Definitely recommend this if you enjoy sweet potatoes!

Wine of the Week - Bella Cavalli 2008 Syrah

2011-12-02T09:46:00.000-08:00

This wine starts out with scents of strawberry, honey and cinnamon... which don't necessarily sound like they go together, but I assure you it's a great smell. The taste is overall fruitiness, very bright and cheerful. This is a smooth, enjoyable drinking experience.
14.2% alcohol

My first curry

2011-12-01T05:30:00.000-08:00

I'd been craving a coconut milk-based curry for months. Couldn't find a recipe that spoke to me. Then we replaced our broken slow cooker and I opened up my trusty Fresh From the Vegetarian Slow Cooker and there it was. While it doesn't taste as authentic as something you'd get at a restaurant, it totally does the trick. We ate it with brown rice.

Ingredients:
1 T peanut oil
2 carrots, chopped
1 yellow onion, chopped
3 garlic cloves, minced
2 T curry powder
1 t ground coriander
1/4 t cayenne
2 yukon gold potatoes, peeled and diced
8 oz green beans, cut into 1-inch pieces (I used frozen)
1 1/2 cups garbanzo beans
1 14.5 oz can diced tomatoes, drained (oops, I didn't drain mine!)
2 c veg stock
1/2 c frozen green peas, thawed
1/2 c canned unsweetened coconut milk
salt

Directions:
1. Heat oil in a large skillet over medium heat. Add carrots and onion, cover and cook until softened, about 5 minutes. Add garlic, curry powder, coriander and cayenne, stirring to coat.

2. Transfer the vegetable mixture to your slow cooker. Add potatoes, green beans, chickpeas, tomatoes and stock, cover, and cook on low for 6-8 hours. (I cooked for 8.5 hours because I was started with frozen green beans and garbanzos and that's how long it was until dinner time)

3. Just before serving, stir in peas and coconut milk and season with salt.

Fried Stuffing Balls

2011-11-30T09:57:00.000-08:00

Before
I didn't realize that I was sent home after Thanksgiving dinner with an entire tray of stuffing, which I'm not a huge fan of. But in the Midwest, we believe that frying anything makes it tasty, so I squished the dressing into balls and pan-fried them. They're quite tasty, though if I were to do it over, I'd make them smaller so they'd be crispier. All in all, a great way to get rid of left-overs!

After

Winter pasta

2011-11-29T07:52:00.000-08:00

One week during my trip to the farmer's market, it hit me - it's fall. Almost all the stands were loaded with seasonal vegetables - and I totally took advantage. With no real plan, I loaded up my bags and home I went.

Ingredients
1 large spaghetti squash
Chopped into 1/2" pieces:
1/2 large butternut squash
1 yam
1/2 acorn squash
2-3 red beets
1/2 medium fennel, diced
1 clove garlic, minced
1/4 cup pecans, chopped
Olive oil
Blood orange olive oil (or orange juice mixed with olive oil)
Thyme
Parmasan cheese

1. Cut the spaghetti squash in half lengthwise. Place both pieces face down in a large cassarole dish. Fill to 1/2" with water. Bake at 350 degrees for 45 minutes.
2. Meanwhile, heat a few tablespoons of olive oil in a large pan on low-medium heat and add squashes, beets, and yam. Cover and heat for 20-30 minutes, mixing occasionally until soft.
3. In another pan, heat a few tablespoons of the orange olive oil and add fennel, garlic, and pecans. Heat for 10 minutes, stirring every few minutes.
4. Remove spaghetti squash from oven and let cool about 10 minutes. Scoop out pulp and seeds. Using a fork, scrape the inside of one half of the squash - it comes out like spaghetti! Refridgerate the spaghetti from the other half for use another day.
5. Add spaghetti to pan with the fennel mixture. Add a few more tablespoons of the orange olive oil and mix. Sprinkle with a dash of thyme.
6. Serve spaghetti and yam mixture on a plate and top with parmasan cheese.

Wine of the Week - STO 2010 "Lady Luck" Chardonnay

2011-11-25T08:56:00.000-08:00

This entry from Sort This Out Cellars is an active performer. While the nose and the mouth are consistent -- green apple, with a hint of dandelion -- a nice sour aftertaste creeps in and embeds itself on your upper palate and the back of your throat. And it lingers there in a very pleasant, engaging way.
13.5% alcohol

Fried Rice

2011-11-23T05:30:00.000-08:00

My first attempt at fried rice. Totally winged it (wung it?). Turned out more like a stir-fry than fried rice, but good nonetheless. If you don't have a soy ginger sauce (I bought mine at Whole Foods), make your own sauce with soy sauce, ginger, garlic and any other asian flavors you'd like (or use a different sauce/marinade). Of course, feel free to switch up the vegetables to your liking.

Ingredients (all measurements are approximate):
2 cups broccoli (I used florets)
1/2 cup peas
1/2 cup green beans, cut up
1/2 small onion
(I'd totally meant to use carrots, but forgot)
1/2 block of tofu
Soy ginger sauce
sesame oil
2 cups cooked rice

Directions:
Press the tofu for 30-60 minutes, then cut it up and toss it with a little of the sauce/marinade. While that's marinating, heat the oil and saute the onion for a few minutes. Then add the rest of the veggies and the tofu. Once all of that is heated through, add the rice and a few tablespoons of sauce and cook until it looks and smells delicious.

Roasted yellow pepper soup

2011-11-22T08:16:00.000-08:00

Another delish recipe hidden in my Better Homes and Gardens cookbook:

Ingredients (Makes 3-4 servings)
5 yellow peppers, halved and roasted for 10 minutes and deskinned
1/2 cup red onion, chopped
1 cloved garlic, chopped
32oz veggie broth
Chives and thyme

1. Bring peppers, onion, garlic, and broth to a boil. Lower heat and simmer for about 15 minutes.
2. Remove peppers and pulse in a food processor until soupy (or use a strong immersion blender). Return to pot. Add chives and thyme and serve.

Soup Mix Review: Creamy Tomato & Red Pepper

2011-11-21T08:03:00.000-08:00

I love pretty much any version of tomato soup that I've tried, and this soup mix from World Market was no exception. It was also very easy to make: just add canned tomatoes (or tomato puree, like I did), and a couple other ingredients to the mix and heat. It's nearly as easy as canned tomato soup, but far tastier. The mix even includes croutons, which I found delightful.

Wine of the Week - Blackthorn Cider

2011-11-18T09:37:00.000-08:00

This is a nice semi-sparkling cider, imported from England and available in the U.S. at a surprisingly great price. Well worth checking out.

You'll find the expected apple scent on the nose, with maybe a hint of pear.

The taste is breezy, crisp and enjoyable. Lightly tart apples with no bitterness and just a bit of minerality. The flavor recedes and leaves you with a semi-dry aftertaste. Very refreshing. Ideal for pairing with light meals - fish, chicken, rice, vegetables.

6% alcohol

Pumpkin Dip

2011-11-16T06:07:00.000-08:00

From guest contributor Paula...

Dip ginger snaps or Nilla Wafers in this creamy pumpkin dip for a memorable holiday treat.

1 (8 oz) package cream cheese, softened
2 cups confectioners' (powdered) sugar
1 (15 oz) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice and orange juice until smooth and well blended. Chill until serving.

My guest loved it! My husband enjoys eating it in a small dish like pudding with whipped cream on top. Use your imagination and have fun.

Caprese Sandwich

2011-11-15T07:28:00.000-08:00

Looking for a quick lunch? Or a side sandwich to a hearty soup? Look no further.
About 5 minutes to assemble, what could be easier?

Ingredients
Tomato slices
Basil pesto spread
Fresh mozzarella
Roll of choice
Fresh basil leaves

Layer all onto the bread in whatever order you like and enjoy!

Wine of the Week - Carivintas 2007 Petite Syrah

2011-11-11T09:14:00.000-08:00

This is a tasty dessert wine from Carivintas - a winery that supports animal shelters and rescue organizations.
As you'd expect from a dessert wine, this petite syrah has a thick, syrupy mouth feel made for slow sipping. Sugary sweet with a bit of a tart aftertaste. A great drink, mellow drink for sitting back and relaxing after dinner.
21% alcohol

Cranberry Cream Cheese Pinwheels

2011-11-09T06:35:00.000-08:00

From guest contributor Paula...

When entertaining, try this simple and delicious snack. It's so easy, but your guests will think you spent hours working on it. They're great for an appetizer or just a snack. At Christmas, you can use spinach tortillas to make them look more festive.

You'll need:

4 soft flour tortillas
2 (8 oz) packages cream cheese, softened
1 cup Craisins
2 bunches diced green onions
1 teaspoon garlic salt

Instructions:

Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
In a small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
Roll up tortilla. Trim off ends. Cut each tortilla into 10 even pieces using a serrated knife, like you would slice bread. HINT: I chilled my rolled up tortillas before slicing. It made them easier to cut without crushing.

It takes about 15 minutes to make (minus the chilling time). Enjoy!

Stuffed Squash

2011-11-08T08:14:00.000-08:00

Another gem from my Better Homes and Gardens cookbook. The author calls it a sidedish, but I think this can completely be considered the main course served with a salad or rice and bean mixture.

Ingredients: (to serve two)
1 medium acorn squash
2 small turnips
1 cup carrots, chopped
1 tbsp butter
1 tbsp brown sugar
Cinnamon, nutmeg, salt
1 cup granny smith apple, shredded

1. Cut the squash in half lengthwise and scoop out the muck. Place cut sides down in a baking dish. Bake for 45 minutes at 350 degrees, then turn cut sides up and bake for another 25 minutes.
2. Meanwhile, cook turnips and carrots in salted boiling water for 15 minutes until tender, and drain.
3. Carefully scoop out the pulp from each squash half, leaving a thin layer of pulp in the shell. In a large bowl, mash pulp and turnip mix together.
4. Stir in butter, sugar, and a dash of the spices. Fold in apple.
5. Spoon mix into each shell. Bake for 15 minutes.

Squash & Apple Soup

2011-11-07T14:00:00.001-08:00

Of all the soup recipes I've made up, this is my favorite! :)

Ingredients:

1 butternut squash

1 acorn squash

2 granny smith apples

2 tomatoes

2 large carrots

1 clove garlic

1 Tbsps vegetable oil or butter

1 lemon

1/4 cup sherry vinegar

1 can evaporated milk salt and pepper to taste

1/4 cup peanut butter

6 cups water or broth

pinch cinnamon

1 tsp ginger

1/2 cup brown sugar

1/2 tsp paprika

dash cayenne pepper

1 Tbsp basil

Instructions:

Pre-heat oven to 400. Halve and seed the squash. Bake 45 minutes.
While squash is baking, chop the carrots, garlic, tomatoes, and apples (which should be cored).
Saute these ingredients in the oil or butter until the apples are soft. Squeeze the lemon juice over this as it cooks.
When squash is done, scoop out the flesh.
Combine the squash and the sauteed mixture, along with the rest of the ingredients in a stock pot or slow cooker and simmer 30 minutes.
Puree the ingredients with a hand-held immersion blender, or in batches with a food processor or blender.

Wine of the Week - STO 2010 "Suited" Sauvignon Blanc

2011-11-04T08:44:00.000-07:00

From Sort This Out Cellars, this sauvignon blanc has scents of green apple, pear, and honeydew. It's perfume-y to the taste; dry on the roof of your mouth, but sweet on the tongue with a light, evaporating aftertaste. Crisp and enjoyable. Great for picnics, or a warm afternoon.
13.5% alcohol

Chocolate-Soled Pumpkin Cookies

2011-11-02T07:28:00.000-07:00

I recently threw together a quick, Halloween-inspired variation on a standard sugar cookie. This could be used for Thanksgiving as well. Or just use a different shaped mold and enjoy any time of year.

Make a batch of your favorite sugar cookie recipe and add orange food coloring. Put the dough in a pumpkin-shaped silicone mold, but leave plenty of room for the chocolate. Bake the cookies and allow them to cool. Leave them in the mold.

Melt a bag of chocolate chips in a sauce pot over the stove, being careful not to sear. Drip the melted chocolate onto the cookies in the mold. Allow to cool. Refrigerate if necessary to solidify the chocolate. Use green or brown icing to represent the stem of the pumpkin.

The result is a very rich, filling dessert. Enjoy!

Snack break - Pumpkin seeds

2011-11-01T08:20:00.000-07:00

October is over. Another Halloween has come and gone. What did you do with all those pumpkin seeds? Hopefully you saved them.
Toasted pumpkin seeds are my favorite fall snack. And so easy to make!

1. Rinse off seeds - get rid of all the pumpkin muck.
2. Lay out tin foil on a cookie sheet. Spray with oil.
3. Spread out seeds on foil and let sit overnight to dry out.
4. Once dry (or mostly dry), spray with another coat of oil, and toss with your favorite seasonings. I like my spicy so I use cumin and cayenne.
5. Bake at 275 degrees for about 30 minutes.
Can be served immediately!

Wine of the Week - Dearly Beloved 2009

2011-10-28T07:12:00.000-07:00

Dearly Beloved is a fun Halloween-themed bottle (or is it Dia de los Muertos?) from Trader Joe's. It's good and tasty, and plenty affordable.
The nose is full and round, with a bit of earthiness and some spices I couldn't quite distinguish.
It has a good mouthfeel; mellow, easy to drink. A savory tart aftertaste blossoms slowly (but strongly) after drinking.
Definitely a good buy. And who wouldn't want that bottle decorating their table on the nights of the thin veil?
13.8% alcohol

Lentils & Rice

2011-10-27T05:30:00.000-07:00

I love to cook up a big batch of lentils. They freeze well, so I always have a quick, easy, nutritious meal on hand for my 1-year-old when dinner's not ready on her schedule. I always just wing it, so the measurements of the spices are approximate. This time I decided to add some brown rice so it would be a more complete meal for her without more thought on my part when I'm rushing.

Ingredients:
1 onion, chopped
2 carrots, chopped
2 cups brown lentils
1 cup brown rice
1 bay leaf
2 tsp cumin
1/2 tsp thyme
sprinkle of black pepper
2 tsp Bragg's Liquid Aminos (or soy sauce)

Directions:
Add onion & carrots to a pot on high heat and cook for a few minutes while you gather everything else. Add lentils and rice. Both the lentils and rice cook two parts water to each cup, so for this recipe you'd add 6 cups of water. Add seasoning and mix. Bring to a boil, then simmer for about 40 minutes, until most or all of the water is absorbed. Remove bay leaf before serving.

This meal is tasty even if you are grown!

Bobbing for Apples - Apple sauce

2011-10-25T08:31:00.000-07:00

Last summer I had tried my first apple sauce recipe. As I was going through some of my cookbooks lately, I found another apple sauce recipe, but the lazy version, which is always a plus in my book. Time to break out the slow cooker!

Ingredients
5 apples of choice, chopped
1/2 cup water
1/2 cup brown sugar
1 tbsp pumpkin pie spice (nutmeg, cinnamon, etc.)

1. Combine apples and water in a slow cooker and cook on low for 6 hours.
2. Add spices and sugar and cook for 30 more minutes.

And serve!
To give it a little kick, replace water with orange juice. Or add orange zest.

Wine of the Week - Bellwether Spyglass

2011-10-21T09:32:00.000-07:00

A most enjoyable entry from Bellwether's line of ciders. This one has fresh cut grass on the nose. The taste is surprising all throughout: there's a little bit of a bite up front; mellow drinkability in the middle that is actually refreshing in a thirst-quenching sort of way; and a tart, sour apple finish.
This would pair well with any white meat or fish meal, or any non-red sauce pasta dish.
In case you couldn't tell, this is my favorite of the Bellwether ciders so far. I highly recommend it.
6.9% alcohol

Vegetable Barley Soup

2011-10-20T05:30:00.000-07:00

I asked my husband if he'd like soup this week. He responded "I like soup." But when I showed him various recipes, the feedback I got ranged from the specific ("I don't like tomatoes in my soup") to the vague ("That's not what I had in mind"). Finally he asked for "something with barely in it." Okay, that I can work with. A quick search on food.com (formerly recipezaar) got me to this recipe. He was worried that it wouldn't have enough flavor, but I held strong. In the end, as usual, I was right. You will have leftovers (hooray!), but as the days go by the chunks will melt and the soup will become even creamier. It freezes very well.

Ingredients:
4 carrots (1 grated, 3 chopped)
1 onion, finely chopped
6 garlic cloves, finely chopped
3 potatoes, chopped (I used 4, because they were small and who doesn't love little potato bits in their soup?)
2 sweet potatoes, choped
2 zucchini, chopped
4 stalks celery, chopped
1/2 cup barley
1/2 cup split peas (I used yellow)
1/2 cup red lentil
dill, to taste
parsley, to taste
salt, to taste
pepper, to taste

Directions:
1. Soak split peas until partially soft, or boil
2. Saute onion, garlic and grated carrot (I added some olive oil for this step even though it was not in the ingredients or directions.)
3. Add the rest of the ingredients and cover with water.
4. Cook for at least 1 1/2 - 2 hours.

I think it would work with any number of vegetable combinations would work. Next time I'm going to add some cut green beans.

If you have young children, feel free to serve this soup while singing Raffi's "Oats and Beans and Barely Grow."

Bobbing for Apples - Apple Rice Salad

2011-10-18T08:29:00.000-07:00

Based on a recipe in my old Better Homes and Gardens cookbook, a delicious sweet and tart sidedish to any meal! And quick and easy to prepare:

Salad Ingredients
1/2 cup cooked brown rice
1/2 cup cooked wild rice
1 Granny Smith apple, chopped
1/4 cup dried cranberries
1/4 cup sunflower seeds, shelled

Dressing
2 tbsp basalmic vinegar
1 tbsp olive oil
1 tbsp honey
1 tsp orange zest
1/2 clove garlic, diced

1. Combine all the salad ingredients and set aside.
2. In a jar with a lid, combine the dressing ingredients. Close the jar and shake up. Pour over the salad mix and serve!

Wine of the Week - AM/FM 2008 Cabernet Sauvignon

2011-10-14T09:06:00.000-07:00

I bought this bottle at the same time as last week's cab. Between the two, I expected to enjoy the AM/FM more; the producer has made some of the best wines I've ever tasted. Unfortunately, this one was a letdown.
Spicy black cherries on the nose with some strawberry underneath.
On tasting, the first thing that hit me was the alcohol, which is not a good sign. Combined with dryness and bitterness, the experience was not going well. There was a very slight strawberry taste in the mid-palate, but it was overwhelmed by a bitter finish.
Wanting to give it a second chance, I chilled the wine overnight. Chilling it definitely dampers the alcohol taste, but you're still left with something a little too dry and bitter for my liking.
Look, I've had bad wines, and this one isn't bad. But I can't recommend it, especially knowing what this producer is capable of.
14.5% alcohol

Pumpkin Apple Muffins

2011-10-13T05:30:00.001-07:00

My first attempt with these muffins was less-than-perfect. I'd mixed the batter together when I realized I forgot the salt. So tossed that in and mixed it again. Then I realized I'd only put in 1/2 tsp of pumpkin pie spices, so I added more and mixed again. Over-mixed batter = tough, chewy muffins. But the flavor is great and I really think the second attempt will be perfect.

Weelicious Pumpkin Apple Muffins

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk [I used almond milk]
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean. [Cooking time for mini muffins will be slightly less]
7. Serve.

Bobbing for Apples - Apple salsa

2011-10-11T07:52:00.000-07:00

Who needs tomatoes when you have apples?!

A different take on your traditional salsa, from Allrecipes.com. Sweeter than regular chunky salsa, obviously. Perfect for your fall party!

Wine of the Week - Broadside 2009 Cabernet Sauvignon

2011-10-07T09:16:00.000-07:00

From Margarita Vineyards comes this excellent cabernet. Undertones of strawberry on the nose, and also some green vegetables - I was picking up something like lettuce and celery.
On the tongue, it was tart with mostly cherry tastes. The fantastic, flowering finish leaves behind mellow fruit flavors. I highly recommend this wine.
14.1% alcohol

Tempeh Tacos

2011-10-06T05:30:00.000-07:00

I don't know why I didn't think of it sooner. I wanted something different than our normal bean burritos. Something more... dare I say meaty? Looking through the fridge, I saw a package of tempeh, which I had no specific plans for. Tempeh crumbles up nicely and would make the perfect substitute for traditional taco meat! I found this simple-sounding recipe online and got to it.

Changes made by me: I grated my tempeh in the food processor with the grater blade. I also added a lot more cumin and a sprinkle of chipotle, because I was worried it would be too bland.

Our homemade tacos were topped with a totally improvised pico de gallo - two roughly chopped tomatoes mixed with a little bit of chopped onion and a big handful of fresh cilantro.

Bobbing for Apples - Flax and bran muffins

2011-10-04T08:01:00.000-07:00

Happy October! To celebrate my favorite autumn month, I'm going to devote my posts to the hearty fall fruit - Apples!

This week, a great breakfast addition (or for breakfast on the go).

A very simple recipe to follow, shared from SparkPeople.com. (But of course I veganized it with more flaxseed instead of eggs.)

Wine of the Week - Bella Cavalli 2008 Chardonnay

2011-09-30T09:02:00.000-07:00

Excellent nose. You'll detect a whole fruit medley, including grape fruit, kiwi and various melons.
The taste comes through bold and strong, with all the same flavors detected on the nose. Unfortunately, a bit too much alcohol taste comes through. But overall, a wine well worth enjoying.
14.3% alcohol

Pizza breadsticks

2011-09-29T05:30:00.000-07:00

Because we haven't given our daughter cheese yet, including her in family pizza night has been a challenge. She's too small to really handle a slice and her cheeseless pizzas become bread with a side of mixed vegetables all too quickly. Guess which half of that equation gets ignored. So I made breadsticks with the veggie goodness baked inside and provided some sauce on the side for dipping.

Using my go-to dough recipe (also featured here), I added a bit of each veggie we used to top our pizza (on this day it was onion, spinach and green pepper) and mixed it right into a hunk of dough. Cooked that dough alongside our pizza and let it cool enough for little hands and little mouths.

Decadent Egg Salad

2011-09-28T13:02:00.000-07:00

I made this egg salad with cream cheese and mayo instead of just mayo, like in most recipes. That made it much lighter and fluffier and it tasted great!

Ingredients:

8 hard-boiled eggs

1/4 cup mayonnaise

1/4 cup cream cheese

salt & pepper to taste

1/4 tsp. paprika

2 tsp. yellow prepared mustard (condiment not the spice)

pinch each of:

garlic powder
turmeric

dill weed

cilantro

Directions:

Chop eggs and mix with mayo and cream cheese.

Mix well, then add the spices and stir until thoroughly blended.

Enjoy on a sandwich or on top of a delicious pile of greens!

Snickering snickerdoodles

2011-09-27T08:05:00.000-07:00

One day, out of the blue, though he's a chocolate fanatic,Joe mentioned he'd like some snickerdoodles. Not Steph's Mexican chocolate snickerdoodles which I make pretty regularly now, but basic snickerdoodles.

Luckily, I had all the ingredients on hand, and of course on the hottest day of the summer, I made some cookies:

I found a great recipe from Vegetarian Times. Super easy, and super yummy!

Wine(s) of the Week - Wife and Bitch

2011-09-23T09:21:00.000-07:00

Apparently I can't go anywhere these days without picking up some wine. While in San Diego over the summer for Comic Con, I passed a place in the Gaslamp District called The Wine Bank and couldn't resist picking up a two-bottle package deal they were selling as "Wife and Bitch." What can I say? I'm a sucker for a good marketing gimmick.

I'm happy to report, however, that beyond the marketing gimmick, these were two really good wines.

Bitch 2009 Grenache
Grateful Palate Imports really committed to the whole "bitch" angle. Check out the "description" on the back label...

There's a funkiness on the nose of this wine, but it doesn't come through on the tongue. This wine actually tastes very bright, with notes of raspberry and something like rose petals.
14% alcohol
Mad Housewife Cabernet SauvignonShe doesn't look mad; maybe just a little bored.

This wine has a very mild nose, with light hints of spices coming through. The taste was surprisingly dynamic, with deep red fruits and overtones of what I'd describe as garden vegetables. The watery finish goes down easy.
13.5% alcohol
These were both impressive wines, especially for the price point. And, as I said, a smart pairing on the part of the seller. San Diego residents, be sure to pick these up next time you're in the Gaslamp. Everyone else, check your local wine store; these are both available nationally.

Watermelon slushie

2011-09-20T08:37:00.000-07:00

Summer is officially over this week, but here's one last take at a summery treat:

See the recipe at Healthy Happy Life.

As I didn't have any on hand, rather than using fresh lemon juice, I used a few tablespoons of refrigerated lime juice.
A nice refreshing treat for a warm day!

Wine of the Week - STO 2008 "Hardways" Cabernet Sauvignon

2011-09-16T08:47:00.000-07:00

Another delicious entry from Sort This Out, of whom I'm a big fan. Scents of cherry. On the tongue, a bit of grass and pepperoni, but mostly a rich taste of honey. A nice casual, affordable, stand-alone drink.
13.5%

Bombay Chicken Curry with Coconut Milk

2011-09-15T12:33:00.000-07:00

My roommate made a variation of this recipe from Indian Home Cooking by Suvir Saran and Stephanie Lyness. She added squash & zucchini and served it over saffron rice. Delish!

Ingredients:

1 large red onion, quartered

6 garlic cloves

2 inch piece fresh ginger, peeled and cut into thirds

3 tablespoons canola oil

1 tsp salt

1 fresh hot green chile, sliced into thin rounds

12 fresh or 18 frozen curry leaves, torn to pieces (optional)

4 lbs of chicken, cut into pieces

3/4 cup coconut milk

1/2 cup water

1/2 cup chopped fresh cilantro

For spice powder:

2 Tbsp coriander seeds

1/2 tsp black mustard seeds (optional)

12 black peppercorns

2 whole dried red chilies

1/4 tsp turmeric

6 whole cloves

6 green cardamom pods

Directions:

For the spice powder, combine the ingredients in a grinder & grind into a powder. Set aside.

Combine the onion, garlic and ginger in a blender and process to a puree. Set aside.

Heat oil in large casserole dish or wok over medium-high heat. Add onion puree and salt. Cook until golden brown, 10-15 minutes. Drizzle water in as onion cooks to keep from burning.

Add green chili and curry leaves and cook, stirring, for 1 minute.

Add spice powder and salt and cook, stirring for 2 minutes.

Add chicken pieces and cook, stirring constantly, until meat is mostly opaque (4-5 minutes).

Add the coconut milk and water, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, about 40 minutes.

Stir in 1/4 cup cilantro and simmer, uncovered, for 5 minutes. Salt to taste & sprinkle the remaining cilantro on top.

Stir fry with Tofu

2011-09-13T08:35:00.000-07:00

I grew up a picky eater. Anything that wasn't meat/potatoes or pasta, I wouldn't touch. Moved to Los Angeles, and that all changed. I started with Mexican. I wouldn't set foot in a Mexican restaurant before. But I start preparing a super basic Mexican dish at home - taco shell, ground turkey, lettuce, and cheese. I slowly upped the ante to include seasonings, then more veggies like peppers. Today, I'm a Mexican food addict.

So I'm attempting to do the same thing with Asian cuisine. I started with a basic stir fry with noodles recipe. After a few runs with that, I've taken the next step:

Ingredients
2 whole carrots, sliced
1/2 block tofu, small slices
1 cup broccoli
1/2 large zucchini, sliced
1/2 large summer squash, sliced
1 cup snowpeas, chopped
2 cups bok choy, shredded
1/2 green pepper, chopped
1 cup brown rice/rice medley
Rice vinegar
Soy sauce
Olive oil

1. In a wok, heat a few tbsp of oil. Add carrots; cook for 5 minutes. Add tofu and cook for another 5.
2. Add zucchini, squash, snowpeas, and pepper. Cook until veggies have softened, about 15 minutes.
3. Coat mixture with vinegar to taste.
4. Add bok choy and cook until wilted.
5. Serve on top of rice and coat with soy sauce.

Maybe one of these days, I'll make the leap to actually go to a restaurant! (Stop snickering, I'm proud of myself :) )

Wine of the Week - Pizza Wine!

2011-09-09T08:45:00.000-07:00

My go-to wine store recommended pairing this wine with pizza, so I had to buy it. I mean, how can you pass it up? That means you're committed to both eating pizza and drinking red wine.
Le Fraghe Bardolino is a blend of 65% Corvina grapes and 35% Rondinella. Cherries and strawberries on the nose. A little dry and tart to taste, but light and bouncy and goes down easy. Enjoyable. And, as promised, it complements the taste of tomato sauce and seasonings very well. (This wine probably doesn't stand on its own too well, as the flavor is lacking in the middle.)

A.L.T - The alternative to the BLT

2011-09-08T05:30:00.000-07:00

I can't lie, this sandwich happened after I saw a very similar one in Vegan Family Meals, but it's so simple that it's not considered stealing.

Avocado
Lettuce
Tomato
Toast

Assemble (I ate mine open-faced, but you can do whatever sounds most appealing to you). Eat. Thank me later.

It would probably taste super rocking with some crispy fakin' bacon on it as well, but then it wouldn't be an alternative so much as an improvement.

Tomato relish

2011-09-06T07:49:00.000-07:00

A delicious tangy topping to any burger!

Ingredients
1 large tomato, chopped
1/2 cup green onions, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
1 tbsp basalmic vinaigrette

Mix altogether. Let sit for a few minutes for the veggies to absorb all the juices. Use a slotted spoon to dish onto patty.

Wine of the Week - STO 2008 "Stacked Deck" Pinot Noir

2011-09-02T09:31:00.000-07:00

This is an unusually subtle entry from Sort This Out Cellars. Their wines are typically bold and flavorful. This one is a pleasantly lighter touch. Admirably thin up front, with a bit of spiciness wafting in your nostrils. A gentle berry finish. Excellent for pairing with a light snack (think cheese and crackers).
13.5% alcohol

Hearty Bean and grain patties

2011-08-30T07:36:00.000-07:00

I was flipping through my old copy of Better Homes and Gardens cookbook and I never realized how many vegetarian recipes were in there! So I found this one and altered it a bit to my liking.

Makes 5 patties
Ingredients
1 1/2 cups cooked lentils
1 can garbanzo beans
1/2 cup rolled oats
2 tbsp ground flaxseed
1/3 cups brown rice (or a healthy rice mix with barley, quinoa, etc.)
1 tbsp dried basil
Olive oil

1. In a small bowl, mix the flaxseed with 6 tbsp water. Let sit until coagulated. Add basil.
2. Mix lentils and beans together in a food processor, or mash thoroughly with a fork.
3. Add flaxseed mix, oats, and rice to the bean mix and combine.
4. Heat oil in a large pan. Form mix into patties and cook on each side until browned. Serve on toasted bread and enjoy!

See my recipe for the tomato relish in the pic next week!

Wine of the Week - Saarloos & Sons "Mother" 2009 Grenache Blanc

2011-08-26T09:18:00.000-07:00

I had a tough time pinning this one down, taste-wise. What I can say for certain is that it's good. There's green apple and pine needle on the nose, which carries over into the taste a little bit - but just a little bit. Generally sweet, with a semi-dry tinge. This is a nice, affordable entry into the Saarloos line.
14.5% alcohol

Sloppy Joe's

2011-08-23T07:39:00.000-07:00

Found this recipe awhile ago in my copy of the Veganomicon but I finally decided it was time to try it out. Made a few edits to the recipe, and it turned out mighty tasty!

Ingredients
1 cup cooked lentils
1 green pepper, diced
1/4 cup onion, diced
1 clove garlic, chopped
1 1/2 cups tomato sauce
2 tbsp maple syrup
Olive/veggie/grapeseed/etc oil

1. Heat a few tablespoons of oil in a medium pot. Heat pepper and onion for about 5 minutes. Add garlic and cook for another 2 minutes.
2. Add lentils and sauce and mix. Let heat for 10 minutes.
3. Add maple syrup and stir.
4. Serve on top of your favorite hoagie roll. I added shredded lettuce for a bit of a crunch.

Wine of the Week - STO 2008 Gambler Cabernet Sauvignon

2011-08-19T08:44:00.000-07:00

This limited edition wine has maple syrup on the nose. Sweet berries on the tongue, with a little bit of something burnt underneath - I'd describe the overall effect as toast with blackberry jam. A little hot, which tends to be characteristic of Sort This Out... but they like to make party wines, and I like to drink their party wines, so there you go.
13.5% alcohol

Summer Sangria

2011-08-16T07:39:00.000-07:00

A fantastic way to cool down this summer...and get a bit buzzed.

Ingredients
1 bottle Cabernet sauvignon (see Joe's wine series for a recommendation)
1/2 orange, thinly sliced
1 lime, thinly sliced
1/2 Granny smith apple, thinly sliced
1/2 cup red grapes
1 cup of a carbonated lemon soda (I used Trader Joe's French Market lemonade)

Pour wine in a large pitcher and add the fruit. Refrigerate for about an hour. Add the soda and enjoy!

Wine of the Week - Royal Oaks 2006 Pinot Noir

2011-08-12T09:03:00.000-07:00

We've got some tough business to deal with here.
While there's the slightest hint of strawberry on the nose, that's completely overwhelmed by the scent of alcohol. Nail polish. This wine smells like nail polish.
Super tart on the tongue. This is easily the driest red wine I've ever tasted. Acid so high, you'll feel it scraping the back of your throat.
So am I crazy for liking it? This nearly-unidentifiable pinot noir is strong medicine that fits a very particular taste. There are few people I would recommend it to. But it's certainly a one-of-a-kind and, if it's what you're in the mood for, can't be beat.

Banana poppers

2011-08-09T07:39:00.000-07:00

I recently found this recipe on Epicurious. But I'm not a huge fan of bananas so a whole banana is a bit too much. So I came up with the idea for smaller bite-sized pieces.

1. Take 2 bananas and chop them into 1" pieces. Stick a toothpick into each piece. Freeze until solid.
2. Pull bananas out of the freezer while you melt your chocolate.
*Here are some tips on melting chocolate: Melting Chocolate
3. Dip your bananas into the chocolate and place on parchment paper. Refrigerate for 5-10 minutes until chocolate hardens.
4. Eat! And eat quick b/c once the bananas thaw, they get mushy.

A great summer treat!

Wine of the Week - STO 2008 Viva Las Vegas Merlot

2011-08-05T10:19:00.000-07:00

Another good party wine from Sort This Out Cellars. Boldly aromatic and full of red fruit flavors. A little hot. A definite attention-getter that stands out from the crowd.
13.5% alcohol

Spicy side of beans

2011-08-02T07:31:00.000-07:00

A quick and easy sidedish (but hard to photograph apparently. Sorry for the bad pic!)

Ingredients
1 can black beans, rinsed
1 cup frozen corn
1 chopped tomato, or 1 cup pico de gallo
1/4 cup cilantro, chopped
1/4 cup green pepper, chopped
1-2 tbsp lime juice

Mix all ingredients together in a bowl. Let sit in the fridge for up to an hour so the veggies absorb all the juicy goodness. If you prefer a super spicy/hot side, add some jalapeños and red pepper.

Wine of the Week - Olivares Altos de la Hoya 2008 Jumilla

2011-07-29T10:44:00.000-07:00

A solid, affordable wine for any occasion. Blackberries and cayenne on the nose, which blend together surprisingly well (maybe there's a food recipe to be gained from this discovery). The cayenne scent develops into a black pepper taste on the tongue. I also tasted something vegetable-y, which I couldn't quite put my finger on. Steady tannic taste throughout.
14% alcohol

The Dream Job

2011-07-27T07:56:00.000-07:00

My friend, Andy Windak, used to work in the visual effects department at an animation studio, creating elaborate backgrounds and removing visible wires. All the while, he fostered an intense passion for cooking.

Towards the end of last year, the studio decided to take on a major renovation project, part of which included building an in-house kitchen and dining area; and it was obvious who they should put in charge of this new venture.

Andy is journaling about the process of building up his studio's kitchen at his website, http://windattack.com/. Check it out!

Chapter 1: Dream Job

Chapter 2: Unexpected Adventures and Fiascos

For the love of Strawberries - Milkshake

2011-07-26T07:27:00.000-07:00

Sure, it's a sweet dessert, but it's actually pretty good for you!

Ingredients
2 Bananas, large slices
~dozen large strawberries, chopped
~3/4 cup almond milk
~1/2 cup soft tofu
~1/2 cup chocolate syrup

Mix all in a blender. For more chocolatey goodness, line the glass with more syrup.

Chickpea-Quinoa Burgers

2011-07-25T10:50:00.001-07:00

I based this on Mark Bittman's Simplest Bean Burgers from How to Cook Everything Vegetarian, but changed it to include quinoa.

Ingredients:

2 cups well cooked chickpeas (garbonzo beans) or 1 14 oz. can (drained)
1 medium onion (quartered)
1/2 cup cooked quinoa
1 Tbsp chili powder or spice mix of your choice
salt and pepper
1 egg
1/4 cup shredded cheese (optional - I used a Colby mix)
Vegetable broth or water (if needed)
3 Tbsp olive oil

Instructions:

Combine ingredients (except broth and olive oil) in food processor and pulse until chunky but not pureed. Add broth if needed to keep from sticking.
Let mixture rest a minute, then shape into patties with wet hands.
Let patties rest while you heat the oil in a skillet.
Cook each patty until nicely brown on each side.
Serve with your favorite burger fixins!

These were a bit crumbly but so delicious!

Wine of the Week - Sort This Out 2010 "Teaser" Viognier

2011-07-22T09:15:00.000-07:00

Please bear with me - this description is going to sound like it's all over the place, but I assure you this is a cohesive and tasty wine.

On the nose, there are obvious hints of white grapes, as well as kiwi and autumn leaves.

On the tongue, flowers and tabasco sauce.

Sound crazy? Here's the topper: it's a sweet wine that works best as an after-meal dessert. Don't let the tabasco scare you off.

13.1% alcohol

"I Don't Feel Like Grocery Shopping" Pasta Primavera

2011-07-21T05:30:00.000-07:00

We decided it would be more fun to spend the day playing with our lovely daughter, taking her swimming and meeting a friend's two-week-old son than driving to the grocery store and picking up food. So we had to make do with what was in our (very bare) cupboard. But the result was tasty!

Ingredients:
- 1-2 bags of frozen mixed veggies (I used a blend of zucchini, yellow squash, carrots, green beans, onions, and red pepper, plus the end of a bag of peas, as well as some fresh carrot, because we had a ton in the fridge)
- 1 package of pasta (I used spaghetti)
- Garlic & Oil. I more or less followed this recipe, leaving out the red pepper flakes (because there was already more than enough red pepper in the meal for my taste) and lemon juice (because someone had used all of the lemons to make lemonade)

Directions:
- Cook pasta according to directions, drain
- Cook garlic & oil according to above recipe or however you feel like it
- Steam/sautee/otherwise heat veggies until heated through and tender.
- Mix it all together, top with Parmesan, if desired.

It was a pretty good choice for the heat, because everything cooked at the same time and it all cooked quickly, so I could make the heat go away fast.

For the love of Strawberries - Salad

2011-07-19T07:28:00.000-07:00

My next post in my month-long devotion to this sweet juicy fruit is a combination of a bunch of recipes I've found online. What's great about this strawberry salad is that it can be the main meal, a sidedish, or dessert!

I used whatever quantities seemed appropriate:
Salad mix (arugula, etc)
Sliced strawberries
Pine nuts, toasted
Pecans, chopped
Balsalmic vinegar

Mix altogether. And you're done! The nuts give the salad a nice crunch, while the sweet from the strawberry and the bite from the vinegar really compliment each other.

Watermelon Basil Salad

2011-07-18T16:02:00.001-07:00

I got this simple, delicious recipe from my friend Darcy. It's a perfect hot weather snack!

Chop 3-5 cups of watermelon, then cut several fresh basil leaves (to your taste) into the bowl. Mix and serve!

Eat Real

2011-07-16T16:04:00.000-07:00

Today we had the opportunity to visit EatReal Fest in Culver City, CA - A whole festival dedicated to healthy, sustainable, locally grown foods, beers, and wines. A really enjoyable day out! Within the building of Helm's bakery, the parking lot, and side street, you'll find a vast array of food trucks, tents, and tables, DIY areas, demostrations, and live music. So, if you're in the LA area, be sure to check it out tomorrow!

Wine of the Week - Sevtap 2009 Namasté

2011-07-15T10:40:00.000-07:00

Sevtap is a newer winery out of Santa Barbera County.
The 2009 Namasté is 75% Cabernet Franc and 25% Cabernet Sauvignon, giving it a brighter red color than most red wines - cloudy and translucent, slightly darker than a rosé. It tastes like a tart and sour grape juice with a hot finish, mineral-y throughout. Might not be to everyone's taste, but I found it unique and enjoyable.
It's also worth noting that this was a little young when I drank it, and it will probably age in interesting ways. I'm looking forward to more from Sevtap in the future.
13.6% alcohol

For the love of Strawberries - Frozen Pie

2011-07-12T08:02:00.000-07:00

A few weeks ago, DesignSponge posted this article which included a recipe I just had to try. And I'm so glad I did!

Ingredients
One block of soft tofu
1 small bag of frozen strawberries
2/3 cup strawberry spread/preserves
1 pie crust

Combine the tofu, strawberries, and spread in a blender. (I had to use both a food processor and a blender b/c my blender is horrible.) Pour into the pie crust. Freeze for 4 hours, then place in the fridge for a bit. This goes great with chocolate syrup!

Honestly, you can't tell that tofu is involved. It has the consistency of a regular semi-frozen pie filling. And the strawberries give it a great fruity taste!

Note - once you have your serving, place back into the freezer if there's any left. If you leave it in the fridge the tofu gets soupy - not a pretty sight.

Falafel Enchiladas

2011-07-11T12:02:00.001-07:00

Ingredients:

Falafel mix (I used one by Al Fex Authentic Middle Eastern Cuisine)

3/4 cup rice (dry, uncooked)

1 1/2 cups water

1 pinch saffron threads

1 pinch powdered ginger

1 pinch garlic powder

1 Tbsp olive oil or butter

1 avocado

1 can vegetarian refried beans

1 can garlic & oil petite diced tomatoes

1 can enchilada sauce

1/2 cup grated Colby cheese

6-8 burritos

Instructions:

Use falafel mix as directed.
While the falafel is cooking, put the rice, water, saffron, ginger, garlic and oil/butter in a small saucepan. Bring to a boil, then turn down the heat and allow rice to steam for about half an hour.
Mash the avocado and mix it with the refried beans.
Heat the oven to 350 degrees.
When the falafel and rice are done, layer the bean/avocado mix, rice, drained petite tomatoes, and 2-3 pieces of falafel on each burrito.
Wrap the enchiladas and place in 9x13 pan. Pour enchilada sauce over them and cover with shredded cheese.
Cook the enchiladas 20 minutes or until cheese has all melted.

Wine of the Week - Bosco 2007 Russian River Syrah

2011-07-08T10:37:00.000-07:00

Great wine for a great cause. Carivintas Winery supports animal rescue charities, and their wines happen to be good too. It's a win-win.
This syrah is rich and leaves a pleasant coat on your mouth, with a great flowering finish. Enjoy as a treat, not with a meal.
13.8% alcohol

(Indoor) Picnic Birthday Party!

2011-07-07T05:30:00.000-07:00

My baby is 1! We through her a big birthday party in her grandma & grandpa’s backayard with a picnic style lunch. Simple munchies to start – tortilla chips, salsa, pita chips, veggies and hummus. An assortment of salads: simple green, potato, and pasta. For the main event, we catered wraps, because I am not super mom and had to farm out some of the work. It’s good to admit when we’re not perfect. Dessert: Blondies (because she got her daddy’s hair. If my genes had been stronger we would’ve had brownies), made by my fantastic-best-friend-since-4^th-grade, Ariel, fruit salad, and a home-made and –decorated birthday cake. It was the largest party I’ve ever organized and hosted. And it was fantastic!

And now for the recipes:

A mega batch of Picnic Potato Salad (I used 9 lbs of potatoes, so 6 times that recipe!)

Pasta Salad (my mother-in-law’s recipe):

1 package of pasta (we used rotini)

Chopped celery, green onion, red pepper, zucchini and broccoli (wing it, keep chopping until it looks like a good amount!)

For the dressing, we mixed together red wine vinegar and olive oil (I wish I could remember the amounts, but I don't! I'm sure you could wing it and figure it out to taste), plus 1/2 tsp of oregano, basil and garlic powder. Salt & pepper to taste and add a sprinkle of Parmesan cheese. It tastes best after at least a night in the fridge.

Kid’s pasta salad:

Frozen Mediterrenean Veggie blend from Whole Foods (zucchini, yellow squash, red pepper, onion, green bean..) steamed, chopped into baby-sized bits, mixed with orzo, topped with a splash of orzo and a sprinkle of dried basil and oregano.

Fruit salad (a bit of everything that looked good at the market - strawberries, blueberries, kiwi, grapes, and peaches)

Blondies (recipe from Smitten Kitten, with chocolate chips added because chocolate chips are delicious)

Birthday Cake (Lemony Vanilla variation of the basic vanilla cupcakes in Vegan Cupcakes take over the World, multiplied by 8, with vanilla buttercream from the same book, covered with Wilton fondant)

Finished product

Being enjoyed by one of our little guests

For the love of Strawberries - Cookies

2011-07-05T08:00:00.000-07:00

Happy July! My favorite month - Independence Day, ComicCon, and of course, my birthday! To celebrate this special month, I'm dedicating this month's post to the perfect summer fruit - Strawberries!

The first strawberry post is a really yummy and semi-healthy dessert. Once I saw this recipe from AllRecipes.com I knew I had to try it, and it was a hit!

Of course, I veganized it - using flaxseed instead of eggs - and no one knew the difference. I also only used about a cup of sugar and the strawberries were sweet enough!

Wine of the Week - Sort This Out 2009 Grenache

2011-07-01T10:04:00.000-07:00

The most cleverly named line of wines from Sort This Out is their Oh My Gosh! Grenache. The 2009 is an aggressive little number. Hot. Very hot. The high alcohol content is the most present detail you'll taste. I won't lie: this wine got me drunker than a wine should, and it did it fast. Basically the exact opposite of last week's wine.
Overall, the 2009 Grenache is plenty drinkable. If you're having a louder party, this is the way to go. But if you're focusing on taste or trying to have a mellow evening, be sure to avoid this one.

Kale & Quinoa

2011-06-30T05:30:00.000-07:00

As a working mom, I’m currently obsessed with trying to find quick, easy, healthy meals that my husband and I can share with our daughter (who is turning 1 next week and no, I don’t want to talk about it). Quick and easy, because my wonderful husband cooks dinner after putting E to bed so that we can eat when I get home. I stumbled upon One Hungry Mama and after browsing around for a bit, settled on very simple and tasty sounding One Pot Quinoa and Kale Pilaf. It takes about 20 minutes to make, since you can prep each step while the previous is cooking. It tastes best hot, but is still tasty cold. It could also work as a room-temp side at a BBQ or picnic. For E we left the nuts and cheese out, tossed everything and put some aside for her, simply because we’re holding off on introducing those foods to her for the time being.

http://onehungrymama.com/2011/04/family-food-find-one-pot-kale-quinoa-pilaf/#more-8623

One Pot Kale and Quinoa Pilaf, barely adapted from Food52
serves 2-4
(can be shared with kids 6+ mos)*
2 c salted water
1 c quinoa
1 bunch lacinato kale, washed, ribs removed and chopped into 1″ pieces
zest of 1 lemon
juice of 1 lemon, divided
1 Tbsp walnut oil (you can substitute another nut oil or olive oil)
1/4 cup crumbed feta cheese
3 Tbsp toasted pine nuts
2 scallions, chopped (green and white parts)
salt and pepper

1. Bring salted water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Allow to simmer for 10 minutes.

2. Add kale to the pot, piling the leaves on top of the quinoa. Cover and simmer for another 5 minutes. Turn off the heat, leaving the covered pot on the stove. Allow the kale and quinoa to steam for another 5 minutes. It’s done when all of the water has been absorbed and the quinoa and kale are tender. If the quinoa still has a hard white center, add a little bit of water and steam longer.

3. In the meantime, in a large serving bowl combine lemon zest, half of the lemon juice, oil, feta, pine nuts and scallions.

4. Fluff the quinoa and kale pilaf and add it to the bowl with the zest, juice, oil and other ingredients. Toss to combine. Add remaining lemon juice and salt and pepper to taste. Serve!

Homemade Iced Mocha

2011-06-29T07:11:00.000-07:00

While I've been a noted devotee of Starbucks for, at this point, probably more than half of my life, it's recently become a full-on addiction. I found out that if you register a Starbucks gift card online, you get all these discounts and freebies and other rewards. That marketing gimmick worked like a charm; I now go to Starbucks more often than I ever have before.

In an effort to save a little money, I found an iced mocha recipe at coffeeandteawarehouse.com.

A few notes:

The amount of chocolate called for looks alarmingly low, but take my word for it and trust the recipe (the brown sugar makes up for it).
The coffee needs to be a little stronger than usual in order for the taste to come through. I use a French press and let the grounds steep a bit longer. If you use a filter, you'll want to scoop in more grounds.
I substitute almond milk to cut down on my dairy intake, and it works fine. I'm sure soy would work just as well.

When you're looking for a cold coffee fix this summer, give this recipe a try and save a little money. (Don't worry, Starbucks will survive.)

Wine of the Week - Brown Estate 2009 Zinfandel

2011-06-24T09:57:00.000-07:00

Another zinfandel, which -- I can't help it -- remains my favorite grape. Take my pro-zinfandel bias into consideration whenever I write about it.
I should mention up front that I neglected to take any notes while drinking this wine. Sometimes you just need to relax and enjoy a wine with friends and loved ones, and not worry about what you're going to say in your blog later.
This was a beautiful wine that set a perfect tone for an evening of conversation. Bold and flavorful, smooth and round. My friend noted the gentle nature of the buzz this wine gave, and I agree. There's more to managing your high than just taking modest sips. The wine maker did a great job balancing the taste with the alcohol. They complemented each other perfectly.
For taste and overall experience, I highly recommend this wine.

Eggplant Parm

2011-06-21T08:18:00.000-07:00

I was a horrible vegetarian. I didn't like mushrooms, squash, zucchini, or eggplant. I've been working on that I love them all - except those evil evil mushrooms. We will never be friends...

Anyhow, Here's my take on a classic Italian veggie dish:

Ingredients
1 large eggplant
Olive oil
1/2 cup cornmeal
Dried oregano
Fresh basil
Parmesan cheese
Cooked pasta and sauce

1. Cook pasta according to package instructions.
2. Slice eggplant lengthwise about 1/4 inch. On a plate, combine cornmeal and oregano. Coat each side of the eggplant in in mix.
3. Heat oil in a pan. Cook eggplant until slightly browned on each side.
4. Lay eggplant on top of pasta and top with the rest of the ingredients.
And enjoy!

Wine of the Week - Rosa Regale Acqui 2010 Sparkling Dolce Red

2011-06-17T11:14:00.000-07:00

This is a hotel wine. But hey, those are worth paying attention to too. You gotta know what to drink while you're on the road.

This wine is a people-pleaser. Sugary, with flavors of strawberries and raspberries. It has a floral finish, with a bit of grape skin bitterness. Nice and simple, but I like it.

7% alcohol

Pasta Primavera

2011-06-14T07:56:00.000-07:00

A super easy, and surprisingly filling, pasta dish from VegNews.

Ingredients
Olive oil
3 cloves garlic, minced
1 tsp lemon juice
8 oz pasta of choice
2 small yellow squash, cut into 1/2 inch slices
1 medium orange pepper, cut into 1 inch pieces
3 cups broccoli florets
2 cups halved cherry tomatoes
1/2 cup green onions, chopped
1/2 cup fresh basil, torn

1. Cook pasta to package directions. Add squash and bell pepper and cook for 4 minutes. Add broccoli and cook for 3 minutes. Drain.
2. Stir in rest of the ingredients. Heat until tomatoes are warm. Top with favorite cheese.

It's that simple!

Tomato basil crustless quiche

2011-06-07T08:11:00.000-07:00

Recently I took a stab at an old recipe of mine but changed the ingredients up a bit. Here's my new take on the old Tomato quiche:

Ingredients
3 eggs
1 large tomato, cut into 1/4" slices
2 cups shredded cheddar cheese
1 garlic clove, chopped
1/4 cup onion, chopped
1 2/3 cup milk
6 tbsp sherry
Fresh basil
Pepper

1. Place tomato slices on a paper towel to soak up moisture
2. In a small bowl, combine the cheese and garlic.
3. In a pie pan, layer ingredients, starting from the bottom: 1 1/2 cups Cheese, onion, tomatoes, basil leaves, 1/2 cup cheese.
4. In a large bowl, mix tofu, sherry, milk and sprinkled pepper. Add as top layer to the pie.
5. Bake at 425° for 20 minutes. Lower temp to 350° and bake for another 30 minutes. Let cool before serving.

Apple fritters

2011-05-31T08:00:00.001-07:00

Back in the day, my family would often go to Eat-N-Park for Sunday brunch after church. For the most part, I filled my plate with their apple fritters. I realized it's been quite awhile since I've had something similar, so I did a little research and made my own:

Ingredients
1 cup whole wheat flour
1/4 cup sugar
1 tsp salt
1 1/2 tsp baking powder
1/3 cup milk (I used almond)
1 egg (I used flax seed)
1 cup apple, finely chopped
1/2 cup powdered sugar
~1/2 cup vegetable oil (3-4" deep in a pan)

1. Combine the flour, sugar, salt, and baking powder in a large bowl thoroughly. Add milk and egg (or equivalent). Mix until smooth.
2. Add in the apple and mix.
3. Drop the batter by the tablespoon into hot oil. Fry until browned on each side, ~4 minutes.
4. Remove fritters and place on paper towels, to soak up excess oil. Then roll in powdered sugar, or sprinkle on top.

BUTTERNUT SQUASH SAUCE

2011-05-30T11:31:00.000-07:00

This is a fairly complex recipe, but well worth the effort! You can use this as you would an Alfredo sauce on pasta.

The first step is to prepare the squash.

Squash:

1 large or 2 medium butternut squash, peeled, seeded, cut into 1/2- to 1-inch cubes
1 onion, finely diced
2 cloves garlic, minced
1 Tbsp unsalted butter or EVOO
1/2 tsp sea salt
cracked pepper

Heat the butter or oil in a saucepan over medium heat. When ready, add the onion and garlic. Cook until the onion is barely translucent (a couple of minutes), then turn the heat up to high for a moment and add the squash.

Let the squash cook at high heat for a few moments, tossing to coat it with your cooking fat of choice, then reduce the heat to medium, cover, and let simmer for 5-10 minutes, until soft.

Remove from heat, let cool. Blend the squash/onion/garlic mixture until smooth. Set aside.

Next, prepare the roux, which will thicken the sauce.

Roux:

2-3 Tbsp all-purpose flour
3 Tbsp unsalted butter

Heat a dry, empty pot (stainless steel or enameled - don't dry-heat your nonstick pans) over medium heat. Toss in your flour, shake the pan to spread it around. When the flour turns slightly brownish, add the butter and whisk furiously, until the mixture is a paste.

Now you are ready to make the sauce!

Sauce:

3/4 to 1 cup whole milk
1/2 cup grated Monterey jack cheese
1/4 cup fresh-grated Parmesan cheese
1 tsp sea salt
1 tsp turmeric
1 tsp ground coriander
2 tsp dried oregano
2 tsp dried basil
blended squash
sea salt and pepper to taste

Turn the heat up to medium-high, begin whisking the roux, and slowly pour in 1/2 cup of milk.

When the mix begins smoking/scalding, turn the heat to medium and stir in the cheeses. Keep whisking, or maybe switch to a wooden spoon to stir, until the cheese is melted.

Add salt, turmeric, coriander, oregano, basil, and squash mixture from earlier.

Stir until mixed, and add more milk if the sauce is too thick.

Served immediately, or allow to cool and then stick it in the refrigerator overnight for greater flavor melding.

Stir fry rice noodles

2011-05-24T07:42:00.000-07:00

Another attempt to broaden my horizons...

From Vegetarian Times:

Ingredients
6oz rice noodles/sticks
Olive oil
2 eggs
1/4 tsp pepper
2 cups asparagus, sliced in 1" pieces
2 1/2 cups snow peas, 1/2" strips
3 cloves garlic, minced
3/4 cup veggie broth
2 tbsp soy sauce
3 green onions, sliced

1. Soak rich noodles in a large bowl of hot water until soft and drain.
2. Heat oil in a large skillet. Whisk eggs in a bowl with pepper. Pour eggs into skillet and cook 1-2 minutes and flip. Cook 1 minute, then tranfers to a cutting board. Cut into strips.
3. Heat more oil in the skillet. Add asparagus and snow peas. Cook 3-4 minutes and add garlic. W
4. Whisk broth and soy sauce in a bowl and add to pan. Bring to a simmer.
5. Add rice noodles and cook until liquid is absorbed. Mix in egg strips and onions.

I found this dish actually a little bland, but I guess it was ok for a newbie to Asian cuisine like me.

Green Eggs & (Parma) Ham

2011-05-23T16:27:00.000-07:00

This recipe is a wonderfully simple way to add fun, color and nutrients to an already-great breakfast.

First, the ham:

1 pkg sliced prosciutto or serano ham

Peel the ham from the paper backing, spread on a baking sheet
Bake at 300 degrees until crisp.

Now, the eggs:

1 or 2 avocados, peeled, pitted, and mashed up
6-8 fresh eggs
1/4 cup basil leaves or cilantro, plus more for garnishing
dash of milk
salt and pepper to taste (the ham will add a lot of salt, so if anything, undersalt the eggs)

Blend the eggs, avocados, basil, and milk in a food processor or blender. Cook as you would scrambled eggs, or make into an omelet or frittata!

Arrange the eggs and ham side-by-side on your plate, top with chopped cilantro or chiffonaded basil.

Wine of the Week - AM/FM 2009 Grenache Blanc

2011-05-20T11:04:00.000-07:00

AM/FM wine is produced in cooperation with Saarloos & Sons, one of my favorite wineries from up in the Solvang area. (I enjoy Saarloos & Sons so much that I have three pricey bottles of theirs, each on hold for a very special occasion; that's how good they are.)

AM/FM seems to be more widely available than Saarloos wines, and a bit more affordable... and they still taste great. This one has the scent of apples and pears, along with a hint of strawberry. To taste, it's thick and full-bodied. There's a bit of tobacco up front, which is rare for a white. This is followed by caramel and golden apple flavors that coat your mouth. Then a lime finish.

Delicious and a great value. Seek this one out.

14.5% alcohol