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Roasted Tomato and Feta Pizza

Ingredients:

Dough:
3.5-4 c. flour
1 packet yeast
1.5 c. warm water
1 tsp. sugar
1 tsp. salt
3 tbsp. olive oil

Roasted tomatoes:
4 large tomatoes
1 tbsp. garlic salt
1 tsp. sugar

Other toppings:
1 container (8 oz.) feta cheese
3 cloves of garlic
1 tbsp. dried basil
1 tbsp. dried thyme
Salt
Pepper

Make the dough. First, activate the yeast by pouring it into the warm water with the sugar and allowing it to sit for 10 minutes. In a large bowl, combine flour and salt and then add in the water/yeast mixture and the oil. Stir until a dough forms and then knead for a couple minutes until you have a smooth ball. Allow to rise in a covered bowl for about an hour.

While the dough is rising, prepare the roasted tomatoes. Slice the tomatoes to about 1/4-inch thick and lay on a baking sheet coated with olive oil. Sprinkle garlic salt and sugar on top. Roast in the oven on 300F for about 40 minutes.

Once the dough has risen, stretch it with your hands so that it covers a large baking sheet. Poke some holes in the dough with a fork and drizzle on olive oil, and bake on 425 for about 5 minutes. Remove dough from the oven and evenly spread the tomatoes, garlic (chopped), and feta cheese. Sprinkle on basil, thyme, salt, and pepper to taste. Bake on 500 for 10-15 minutes until dough is golden brown. Enjoy!

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Thai Vegetable Noodles

This is an easy and tasty meal to make for a quick dinner!

Ingredients
1 cup noodles
1/4 cup thinly sliced carrots
1/4 cup thinly sliced bell pepper
1/4 cup chopped broccoli, cooked
handful cashews
1/2 lime

Sauce:
1 teaspoon peanut butter
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon honey

Cook the noodles according to package directions. Put all the ingredients for the sauce into a small bowl and stir together until fully combined. Toss noodles, carrots, bell pepper and broccoli in the sauce. Add the cashews on top and squeeze the lime over. Serve immediately!

Pesto Tortellini

This dish is ideal for carbo loading before a race, and tastes even better (if that’s even possible) cold the next day.

Ingredients:
1 package (3ish servings of pasta) tortellini
3 large portobello mushrooms
1 bunch (10-15 stalks) asparagus
3/4 c. pesto (optional: spicy!)
1/2 onion
3 cloves of garlic
2-4 tbsp. Parmesan cheese
Olive oil
2-3 large chicken breasts (optional: with chimichurri sauce)
Salt
Pepper

Dice mushrooms, asparagus, onion, and garlic, and saute in (a lot of) olive oil. Add salt and pepper to taste. Cut chicken into bite-sized pieces and saute in a separate pan. Boil water and make tortellini according to the package. When done, drain the tortellini and combine with pesto, sauteed vegetables, chicken, and parmesan cheese. Serve with garlic bread and wine for a delicious experience.

Coffee Chocolate Chip Cookies

A twist on the classic chocolate chip cookie recipe!

Ingredients:
1 stick butter, softened
2 eggs
2 teaspoons coffee powder
2 teaspoons water
2 cups flour
1 teaspoon baking powder
3/4 cup brown sugar
1/4 cup chopped pecans
1 cup chocolate chips

Whip the butter in a large bowl. In a separate small bowl, add the coffee powder into the water and mix until fully dissolved. Add this to the butter, along the with eggs and brown sugar and stir well. Mix in the flour and baking powder to form the dough. Finally, stir in the pecans and chocolate chips. Bake at 375 for 12 minutes or until golden brown on the edges. Allow to cool slightly before digging in!

Mushroom & Barley Soup

While we were feeling a little under the weather, we made this soup. It was exactly the remedy we were looking for!

Ingredients:
1/4 white medium sized onion, diced
1/2 lb mushrooms, sliced
1 tablespoon olive oil
2 large carrots, sliced
1 teaspoon chicken broth powder
3 cups water
1/2 cup 10-minute barley
1/3 cup frozen peas

Saute onion and mushrooms in olive oil in large pot. Add the carrots, water, and chicken broth powder. Bring to a boil and add the barley. Reduce the heat to a simmer and cook for 10 minutes. Turn off the head and add the frozen peas. Serve immediately!

Chicken Tacos

These tacos are delicious and pretty to look at too!

Ingredients:
Corn tortillas
1 lb raw chicken tenders
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1 red onion
cilantro for garnish
all ingredients for Peach Salsa

Slice the onion into wedges. Cover the chicken in chili powder, paprika and dried oregano. Bake at 400 or grill until the chicken is cooked throughout, 15-20 minutes in the oven. All to cool and then slice into bite sized pieces. The onion can be roasted in the oven or grilled while the chicken is cooking. Prepare the salsa according to Peach Salsa. Heat the tortillas in a frying pan until the surface just begins to brown. Do this step right before preparing the tacos. Add the grilled or roasted onion wedges, chicken pieces and salsa to each taco shell. Garnish with cilantro and serve immediately!

Apple Galette

Apple desserts are a great way to celebrate fall!

Ingredients:
2 c. flour
1/4 tsp. salt
5 tbsp. sugar
7/8 c. cold butter (1 and 3/4 sticks)
2-4 tbsp. cold water
2 large apples (I used 1 macintosh and 1 gala)
1 tsp. cinnamon
1 tsp. lemon zest
1/4 c. apple (or other fruit of choice) jam
Lemon juice

Dice butter into half-inch cubes. In a food processor combine flour, salt, and 1 tbsp. sugar. Then add butter and blend until grainy. Add 2 tbsp. water and pulse until dough starts clump. Add another 1-2 tbsp. water if dough is too dry. Press dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour. In the meantime, slice apples into 1/8-inch thick slices. Combine apple slices with lemon zest, 2-3 tbsp. sugar, and cinnamon, and squeeze some lemon juice in. Remove dough from refrigerator and roll out between 2 pieces of parchment paper into a circle that is 1/4-inch thick. Spread jam on crust, leaving 1 inch plain border. Lay apples in concentric circles on top and fold up edges of crust. Bake on 450 for 15-20 minutes until golden brown. Cool and enjoy!

Lemon Raspberry Muffins

What to do with a giant container of raspberries that you picked yourself? Eat half of them and put the other half into muffins!

Ingredients:
1-3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. coconut oil
1/2 c. honey
1 c. plain yogurt
2 tsp. vanilla
2 eggs
Juice from 1/2 lemon
Zest from 1 lemon
2 c. raspberries

In a large bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, combine the coconut oil, honey, yogurt, vanilla, eggs, lemon juice, and lemon zest. Pour the wet ingredients into the dry and combine together, and then add in the raspberries. Scoop into muffin tins (makes 12). Bake 20-25 minutes at 350. Allow to cool and enjoy!

Pumpkin Bars

We’re starting off fall on the right foot by being together and making a pumpkin dessert!

Ingredients:
Crust
1 cup Bisquik
1/2 cup oats
1/4 cup butter, diced
1/2 cup packed brown sugar
1 tablespoon water

Filling
1 15oz. can pumpkin mash
1 12oz. can evaporated milk
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter
1/2 cup crumbled pecans
2 teaspoons pumpkin pie spice

To make the crust, combine Bisquik, oats, butter, brown sugar, and water. Press together until it forms a crumbly mix. Put into a 9×9 square pan push it into the bottom of the pan to form a crust. Bake at 350 for 10 minutes. In a large bowl, combine all of the filling ingredients and mix together until fully combined. After the crust has baked and cooled for 5-10 minutes, pour the filling over the crust and bake for 1 hour. Allow to cool before serving.

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