Search

We Wine We Dine

Month

October 2015

Baked Ziti Extravaganza

This dish will warm you up on a crisp fall day and has everything you’d want in a meal. Between the veggies, ground turkey, pasta, and cheese you can get your fill of protein and carbs in every colorful bite.

Ingredients:
1 box of veggie pasta (I used Barilla’s tomato/carrot penne)
1 jar of tomato sauce (I used Prego’s tomato/basil/garlic)
1/2 head of broccoli
1 c. sliced mushrooms
1-2 c. frozen spinach
1-2 c. frozen stir fry vegetables
1 lb. ground turkey
1/2 c. shredded mozzarella cheese
1/2 c. shredded parmesan cheese
1 tbsp. dried oregano

Chop broccoli into bite-sized pieces. Cook the pasta for 6-8 minutes, or until almost done, and then add in broccoli and mushrooms. Once the pasta is done, drain the pasta/broccoli/mushroom mixture. While the pasta is still hot, add in the jar of tomato sauce and all the frozen vegetables. Cook the ground turkey until fully brown in a separate pan and then add that into pot of pasta and vegetables. Season with oregano and stir. Pour mixture into large casserole dish and top with mozzarella and parmesan cheese. Bake in oven at 350 for about 10-15 minutes, or until cheese is fully melted. Enjoy!!

Advertisements

Veggie Chickpea Rice

This is a quick, easy, and delicious recipe for a busy night!

Ingredients:
2 c. cooked brown rice
1 head of broccoli
1/2 can chickpeas
1 c. frozen chopped spinach
1/2 small onion
1/4 c. balsamic vinegar
1 tsp. dried basil
~2 tbsp. soy sauce

Chop the broccoli and onions into small pieces and saute in pan until soft, and then add in frozen spinach. Combine sauteed vegetables, chickpeas, and brown rice in bowl. Pour in balsamic vinegar and basil and stir well, then add soy sauce to taste.

Apple Crisp

One of our very first posts was a peach-raspberry crisp, which was an amazing summer dessert. Now that it’s fall, we’ve moved onto apple crisp. The topping is exactly the same, but the filling is different and perfect for autumn.

Topping:
4 tbsp. butter
3/4 c. flour
3/4 c. brown sugar
1/2 c. oats
1 tsp. cinnamon

Filling:
5-6 granny smith apples
2 tbsp. lemon juice
2 tbsp. flour
1 tsp. of pumpkin spice OR 1 tsp. of cinnamon and 1/4 tsp. ground cloves

In a small bowl, combine all topping ingredients. We found that cutting up the butter and then mushing it in with our hands was the best way to get the desired texture. It should be very crumbly and have small chunks, but no particularly large pieces.

Peel and chop apples into 1-inch sized pieces. In a separate bowl, add all filling ingredients and mix.

Pour the filling into an ungreased 8×8 pan. Spoon filling on top evenly. Make sure to get the edges and corners! Bake at 350 for 45-50 minutes, or until bubbling and golden brown.

IMG_3871

Roasted Root Vegetables

One of the reasons we love when it starts to get cold is the autumn-specific dishes! These root vegetables are a perfect side dish for a fall or winter day.

Ingredients:
4 large carrots
4 parsnips
1 large sweet potato
1 large potato, or 3 small red potatoes
1/2 lemon, juiced
2 tbsp. dijon mustard
3 tbsp. olive oil

Chop the carrots and parsnips into small (1-inch or so) pieces, and the potatoes into slightly larger pieces. Line large pan with parchment paper and add in vegetables. Pour the lemon juice, mustard, and olive oil over the vegetables and mix. Cover baking pan with foil. Bake for 45 minutes at 450, and then remove the foil from the top of the pan. Stir and return to oven for an additional 45 minutes, stirring occasionally throughout. Leave in oven until brown and crispy; you may need to add more oil and allow the vegetables to bake for longer.

Roasted Balsamic Cauliflower

This cauliflower recipe is both simple and delicious – what more could you ask for?

Ingredients:
1 head of cauliflower
2 tbsp. balsamic vinegar
1-2 tbsp. olive oil
Salt
Pepper

Cut the head of cauliflower into florets and distribute in casserole dish. Drizzle with olive oil and balsamic vinegar and stir so that the pieces are evenly coated. Sprinkle with salt and pepper. Bake in oven at 400 until beginning to brown (about 15 minutes) and then mix florets around to allow the other side to brown. Allow to cook for another 15 minutes, or until nicely roasted on both sides, and then remove from oven and allow to cool. Add more salt and pepper to taste.

Create a free website or blog at WordPress.com.

Up ↑