We Wine We Dine


March 2017

Cinnamon Challah Rolls

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


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

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.

Gingery Stir Fry with Shrimp

This recipe is really easy to make and can be adapted to what you have on hand. We’ve also made it with chicken and it turned out just as good. Tofu or chickpeas can also work as a vegetarian option. We’ve used a variety of frozen vegetable mixes and they have all worked well, so feel free to pick whichever mix you like best.

2 tablespoon olive oil
1 tablespoon fresh ginger, peeled and chopped finely
1/4 small onion, diced
1/4 lb. shrimp, cooked
1/4 cup raw kale, chopped
2 cups frozen vegetable mix
2 teaspoons low sodium soy sauce
1/2 cup cooked rice

Heat a large frying pan and add olive oil. Saute onion and ginger for one minute. Then add shrimp, kale and frozen vegetable mix. Saute until all vegetables are heated throughout, about 7 minutes. Lower the heat to medium and add in the rice and soy sauce. Mix for 2 more minutes and serve!

Elvis Cookies

Peanut butter & bananas!

2 overly ripe bananas, mashed
5 tablespoons butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1/3 cup peanut butter
1 teaspoon baking powder
1 1/4 cups flour
1/2 cup chocolate chips (optional)

Whisk together butter, white sugar, brown sugar and vanilla. Mix in the mashed bananas. Add in the baking powder and flour and mix until combined. Bake at 375 for 15 minutes.

Sausage, White Bean & Kale Soup

This soup has a hearty rich flavor perfect for a winter evening. Both pork and chicken sausage work well in this recipe.

1/4 yellow onion, diced
1 tablespoon olive oil
1 clove garlic, pressed
1/3 cup white beans
4 cups water
1 teaspoon chicken broth powder
2 sweet Italian sausages, fully cooked
1/2 cup raw chopped kale

In a large pot, saute onion in olive oil. Slice sausages into quarter inch thick slices. Add in the pot and saute until the flesh is slightly browned. Add in the garlic and saute for an additional minute. Add the water and chicken broth powder and bring to a full boil. Reduce the heat to a simmer and add in the beans and kale. Cook for 5 minutes and serve hot!

Roasted Chickpeas with Rice and Kale

The chickpeas were really the highlight of this recipe. They are plenty flavorful on their own but they can also make a nice addition to many dishes.

1/2 can garbanzo beans(chickpeas), rinsed and drained
2 tablespoon olive oil
1 teaspoon paprika
1/2 cup raw chopped kale
1/2 cup cooked rice
8-10 brussels sprouts

Toss the chickpeas with 1 tablespoon of olive oil and paprika. Spread on a cookie sheet lined with parchment paper. Slice brussels sprouts in half and place on a lined cookie. Drizzle olive oil over the brussels sprouts. Bake the chickpeas and brussels sprouts for 15-20 minutes at 350. Allow to cool for at least half an hour. Cut the brussels sprouts in to bite sized pieces or in quarters. Toss the chickpeas and brussels sprouts with the rice and kale.


I had to trade my banana chocolate chip muffin recipe for this, but you guys get it for free! It’s a delicious recipe that will keep you wanting more. And remember, the secret is in the braid…

4-1/4 c. flour
3-1/2 tbsp. sugar (3 for flour mix, 1/2 for yeast)
3 eggs (2 for bread, 1 for egg wash)
2 tbsp. vegetable oil
1 packet (2.5 tsp.) yeast
1 c. warm water

Mix warm water, yeast, and 1/2 tbsp. sugar in a small bowl, and let sit for 10 minutes. Meanwhile, in another small bowl mix eggs and oil. In a large bowl, combine flour, sugar, and salt. Stir in the yeast mixture and then the egg mixture with a spoon, and then knead on a floured surface for about 10 minutes or until smooth. Place in a bowl and cover for 1.5 hours so that the dough has doubled in size. Punch down the dough and divide into equal pieces (8 pieces if making two 4-stranded braids as I did…. you could also just make one larger loaf). You can actually choose how many strands you want in your braid – see this guide for braiding challah with all different numbers of strands!
Brush the braided challah with egg and allow to sit, covered, for 45 minutes. It will grow in size again. Preheat oven during this period to 375. Brush with egg once again and put in oven on a baking sheet for 15-30 minutes (depending on size of loaf). Allow to cool for a few minutes and enjoy!


Scallion Pancakes

Who knew these could be so easy and so delicious?! Just as good as your favorite Chinese takeout.

2 c. flour
1 c. boiling water
1 bunch scallions
2 tbsp. sesame oil
Olive oil
Soy sauce (for dipping)

Using a food processor or just by hand, mix flour and 3/4 c. of the boiling water. Continue to add boiling water until the dough sticks together. Remove dough from mixing bowl and knead for a minute or so and shape into a ball. Allow to sit, covered, in a bowl for ~30 minutes. Split dough into 4 evenly sized pieces. Roll one piece out on a floured surface until it is a 6-8″ circle. Use a pastry brush to coat with sesame oil. Roll up dough into a tube shape (like a jelly roll) and then roll that tube into a spiral (like a cinnamon bun). Flatten and roll out again into a circle. Brush with sesame oil and then cover with scallions. Once again roll into a tube and then into a spiral, and finally roll out flat once more. Coat a skillet with oil and heat on medium-high. Once the oil is hot, place pancake into pan and shake gently. After ~2 minutes, flip pancake so that both sides are golden brown. Allow to cool slightly and cut into 4-6 pieces. Serve with soy sauce.

Create a free website or blog at

Up ↑