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Fajita Stir Fry

Fajita ingredients, stir fry style.

Ingredients:
1 box Spanish rice
1.5 lb. chipotle marinated chicken
1 large onion
1 red pepper
1 green pepper
1 c. mushrooms
1 c. shredded Mexican cheese

Cook the rice according to the box. While it’s cooking, saute the chicken in one pan. Chop the onions, peppers, and mushrooms into bite sized pieces and saute them in a separate pan. Once everything is cooked, combine in the largest of the pots/pans. Sprinkle cheese on top or mix it straight in and feel free to add cilantro and/or avocado on top. Serve with salsa (we used spicy homemade tomatillo salsa) and enjoy!

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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!

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.

Ingredients:
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!

Cashew Ginger Chicken with Broccoli

Happy Galentine’s day!! Here is a dish to cook for the gals in your life.

Ingredients:
1/4 onion, diced
1 tablespoon olive oil
1 clove garlic, chopped finely
1 tablespoon fresh ginger, chopped finely
3/4 cup water
1/2 teaspoon chicken broth powder
1 boneless chicken breast, cooked and cubed
1 tablespoon flour
1 small head broccoli
1/4 cup spinach
1 tablespoon soy sauce
2 tablespoons cashews

In a large pan, sauce the onion in olive oil. Once the onion is soft, add the garlic and ginger and saute for another minute. Add the water, chicken broth powder, chicken and flour. Keep the heat on medium so that the water is boiling and cook for 5 minutes. Add the broccoli, spinach, soy sauce and cashews and cook for an additional 2-3 minutes. Serve immediately over rice or noodles.

Butternut Squash Farro Risotto

A tasty vegetarian meal!

Ingredients:
1 clove garlic, chopped finely
2 tablespoons olive oil
1/2 butternut squash
1 cup fast-cook risotto
2 cups water
1/2 teaspoon chicken broth powder
1/8 medium sized yellow onion, diced
2 tablespoons shredded parmesan & romano cheese
1/4 cup frozen cranberries
1/3 cup fresh kale, chopped and stems removed
black pepper

Peel and cube the butternut squash. Place on a baking sheet lined with parchment paper and drizzle about a tablespoon of olive oil over the cubed squash. Roast in the oven for 20-30 minutes at 375 degrees until the cubes are soft and slightly brown. In a medium pot, saute the onion in olive oil until the pieces are soft. Add in the garlic and farro and saute for another minute. Add in the water and chicken broth powder. Let the farro cook for at least 10 minutes once the water has started boiling. Boil off any excess water after this, which should only take a couple minutes. Add in the cranberries, kale, shredded cheese and butternut squash. Toss until fully combined and kale is slightly wilted. Top with more cheese and pepper if desired. Serve immediately.

Cheese Fondue

More than just a meal, this is an experience. If you have an electric fondue pot, you can make this directly in the pot. Otherwise it can be made on the stove.

Ingredients:
1/2 lb. Gruyere cheese
1/2 lb. Emmenthaler cheese
1-1/4 c. dry white wine
1 tablespoon lemon juice
3 tablespoons cognac
1 clove of garlic
1 tablespoon corn starch

Grate all the cheese. Rub the inside of a pot with the garlic clove. Add the wine and simmer until bubbles form. Add lemon juice. Slowly add the shredded cheese while stirring constantly. Mix the cognac and corn starch together and add it into the cheese mixture once the cheese has melted. Keep the cheese warm but not boiling. Serve with cubed bread and green apples.

Spinach & Cheese Strata

This recipe is highly adaptable. I used many ingredients that I already had in the fridge, and would have added even more if I had them.  For the bread, I used a store-bought sourdough that was a couple days old, but you could also use Homemade Bread.

Ingredients:
7 eggs
3 cups of bread, cut into one inch cubes
1/4 red onion
1/2 cup spinach
1/4 cup shredded Parmesan cheese
1/4 cup shredded sharp cheddar cheese
1/4 cup milk
couple shakes of pepper

In a large bowl, whisk eggs and milk together. Add the bread and mix until the bread cubes are covered in egg. Refrigerate overnight to allow the bread to be fully soaked. Add the remaining ingredients into the bowl and mix to combine. Bake in an cake or casserole pan for 35-40 minutes at 350 degrees.

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Shakshuka

This classic Middle Eastern dish can be eaten for breakfast, lunch, or dinner. It is super easy to make and absolutely delicious!

Ingredients:
Olive oil
1 onion
3 garlic cloves
1 red pepper
1 28-oz. can whole tomatoes
1 c. feta cheese crumbles
8 eggs
1 tsp. cumin
1 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. salt
Pepper
Cilantro

Chop onions and red pepper and saute in olive oil until soft. Thinly slice garlic and add to the pan. Add cumin, paprika, and cayenne pepper and cook for a few minutes. Chop tomatoes and add to pan along with feta, salt, and pepper, and cook for 5-10 minutes on medium-low heat until the stew has thickened a little. Crack eggs evenly distributed around pan. Cover pan for another 10 minutes or until the eggs appear to be cooked. Garnish with cilantro and add salt and pepper to taste. Serve with pita, rice, or your bread of choice!

Moroccan Chicken Stew

Another stew… even though it’s summer.

Ingredients:
1 lb. chicken
1 garlic clove, minced
1 large carrot
1 can chickpeas
1 tbsp. lemon juice
2 tbsp. tomato paste
1 tomato, diced
2 c. chicken broth
1 tsp. cumin
1/2 tsp. cinnamon
1/4 c. dried apricots, chopped
3 c. spinach
Salt
Pepper
1 tbsp. oil

Bake the chicken until fully cooked. While it is baking, saute garlic and carrots in large pot with oil. After a few minutes, add in chicken broth, chickpeas, tomato paste, lemon juice, tomato, cumin, and cinnamon. Cook on medium for about 30 minutes, stirring occasionally. Once the chicken is cooked, shred it apart with a fork. Add the chicken, spinach and dried apricots to the stew and allow to simmer for 10 more minutes. Add salt, pepper, and more lemon juice, cumin, and cinnamon to taste.

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