Search

We Wine We Dine

Glazed Dijon Salmon

This recipe is a staple for us, and it is healthy and delicious!

Ingredients:
1 lb salmon
1 tablespoon dijon mustard
1 teaspoon horseradish
1 teaspoon honey

Stir the mustard, horseradish and honey in a small bowl. Place the salmon on a foil lined cookie sheet. Cover the salmon with the mustard mixture. Bake at 425 for 13-15 minutes. A knife easily cutting through the cooked salmon indicates doneness. Serve immediately.

Double Chocolate Cookies

These cookies are meant for chocolate lovers. They are deep in chocolate flavor and have a fudgy texture on the inside. Best enjoyed warm out of the oven.

Ingredients:
1 stick butter, softened
1/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
optional: 1/2 cup oats, 1/4 cup chopped pecans, 2 oz melted dark chocolate

Whisk together the butter, brown sugar, white sugar, egg and vanilla in a large bowl until fully combined. Add the flour, cocoa powder and baking powder and mix with a spoon. Add in the chocolate chips and any additional add-ins. Place tablespoon sized balls of dough on to a lined cookie sheet and bake for 12-14 minutes at 350 degrees.

Chickpea, Parsley and Cucumber Salad

This is a new refreshing salad perfect a hot day!

1/2 cup parsley, chopped
1/2 large cucumber
1 can chickpeas
1 teaspoon paprika,
2 tablespoons olive oil, divided
1/3 cup green beans, cooked and chopped

Prepare chick peas as directed in Roasted Chickpeas with Rice and Kale. Dice the cucumber.  Put parsley, cucumber, green beans and chickpeas in a bowl and drizzle the remaining olive oil on top.  Toss gently and serve immediately.

Bagels!

Most people on the West Coast don’t realize that they’ve never really eaten a bagel. On this side of the country, when people say “let’s get bagels” what they’re really saying is “let’s get bread shaped like a ring”. There’s a myth that the reason the bagels are better in NY is because of the water, but actually that’s not exactly the case. The difference in the water may have some minimal effect on the taste, but the real issue is that people on the West Coast straight up don’t make bagels correctly! Bagels are meant to be boiled before you bake them — that’s what gives them their chewy, doughy, satisfying texture. One of the biggest bagel chains around here doesn’t even boil their bagels! They put them in an oven that they inject with steam, but this is not the same thing AT ALL. I’ve been craving a good East Coast bagel for a while now so I decided to try my hand at them. For a first attempt, they came out pretty good, but I certainly have not yet perfect the art of bagelry. Overall I was satisfied with the results and look forward to improving them in the future!

Ingredients:
2 c. white flour
1.5 c. wheat flour
2 tsp. salt
1 c. warm water
1.5 tbsp. sugar
1 egg
Toppings of choice (garlic, sea salt, seeds, etc.)

Put 1/2 c. of warm water into a small bowl, pour in the yeast and sugar, and let that sit for 5 minutes so that yeast is activated. In a large bowl mix the flour and salt and then pour in the yeast mixture along with another half cup of water. If the dough is extremely sticky add more flour, or if it’s super dry add a tablespoon of water at a time. Knead the dough for 10 minutes and put it in a bowl covered by a damp paper towel for 1 hour. Punch down the dough and then let it rise for 5-10 more minutes. Pull off pieces of the dough (slightly smaller than a fist) and form them into spheres, trying to have as few cracks as possible. Poke a hole in the sphere with your finger and pull into a ring shape. Allow the bagels to rise for another 10 minutes under a damp towel. In the meantime, bring a pot of water to a boil and preheat the oven to 425. Put the bagels into the boiling water, a few at a time, and let them boil for about 1-2 minutes on each side. Then pull them out, place on a greased baking sheet, brush with egg wash, and sprinkle on toppings of choice. Bake on 425 for about 20 minutes so that the bagels are browned on the outside.

Banana Chip Scones

Ingredients:
2 bananas
1/4 c. milk
2 tbsp. maple syrup
1/2 tsp. vanilla
2 c. wheat flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
4 tbsp. butter
1 c. chocolate chips

Mash bananas in a bowl and add milk, syrup, and vanilla. In a separate bowl combine flour, baking powder, cinnamon, ground ginger, and salt. Chop the butter into very small pieces and stir into flour mixture. Pour the wet mixture into the dry and stir. Add chocolate chips and knead with your hands until all of the ingredients are thoroughly mixed. Form the dough into a disk that is about an inch or two thick and cut into triangular pieces. Bake on a baking sheet at 425 for about 12 minutes or until scones are lightly browned.

Pretzels

After a bit of a hiatus, we are proud to present our 100th post! These soft pretzels are super easy and can literally be made in under half an hour. Enjoy!

Ingredients:
1-1/2 c. white flour
1-1/2 to 2 c. wheat flour
1 packet yeast
1-1/2 c. warm water
1 tsp. salt
1 tbsp. sugar
1 egg
Salt

Pour warm water and yeast into small bowl and stir for a few seconds. After 5-10 minutes, when yeast has been activated, add salt and sugar to water mixture. In a large bowl combine white flour, 1-1/2 c. of wheat flour, and water mixture. Stir until combined, and add more flour if dough is still sticky. Knead dough for ~5 minutes and then pull off chunks, pull into long and thin ropes, and twist into pretzels. Whisk egg in a small bowl. Dip pretzels into beaten eggs and then sprinkle salt on top. Bake at 425 for 10 minutes and then broil on high for another 3-5 minutes until golden brown. Serve with mustard.

Cinnamon Challah Rolls

A delightful “twist” on already delicious challah! These are made with whole wheat flour to add some extra flavor.

Ingredients:

Bread:
4 c. whole wheat flour
1/2 c. olive oil
1/2 c. honey
1 packet yeast
2 eggs
1 c. warm water
1 tsp. sugar

Filling:
3/4 c. brown sugar
1 tsp. cinnamon
1/3 c. vegetable oil

Add yeast and sugar to warm water and allow to sit for 10 minutes to proof the yeast. In a large bowl, combine flour and salt. In a separate bowl, whisk eggs, honey, and olive oil. Pour all wet ingredients into flour bowl and mix (you may want to use your hands). Knead on a floured surface for about 5 minutes so that the dough is smooth throughout. Let the dough rise in a covered bowl for an hour so that the dough is roughly twice its original size. While it’s rising, combine all filling ingredients. Once risen, split the dough into 12-15 pieces. Roll each one into a rectangle, spread a line of filling on the center (but don’t go too close to the edges or it will leak out) and roll it into a long strand. Gently stretch the piece so that it is long enough to tie into a knot. Fold the ends underneath and place on a baking sheet. Bake on 350 for 15-20 minutes.

Whole Wheat Banana Pancakes

You can substitute pancake mix for the flour and baking powder if you have it!

1 ripe bananas, mashed
1 egg
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 cup milk or buttermilk
butter or canola oil

Combine banana, egg, vanilla and milk in a mixing bowl and whisk together. Add flour and baking powder and whisk briefly. Add extra milk if the batter is too thick or extra flour if too thin. Heat a skillet to medium high heat and put a drop of butter. When it melts put a scoop of batter in the pan and flip after 1-2 minutes. Cook until both sides are golden brown. Serve immediately with syrup!

Raspberry White Chocolate Bars

Very tasty bars!

1 stick unsalted butter
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1 cup white chocolate chips
1 cup fresh or frozen raspberries.

Whisk together butter, sugars, vanilla and egg until fully combined. Add in flour and baking powder and mix. Put in the chocolate chips and raspberries and toss lightly. Bake in an 8×8 or 9×9 greased pan for 30-35 minutes.

Create a free website or blog at WordPress.com.

Up ↑