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winter

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.

Ingredients:
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!

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Potato and Lettuce Soup

Another easy soup recipe to get you through winter! I made this because I had an entire head of lettuce that I couldn’t eat on my own, and it was surprisingly delicious.

Ingredients:
1 head of lettuce
8 small creamer potatoes (or 2 large potatoes)
1/2 onion
1 clove of garlic
4 c. chicken/vegetable broth
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. coriander
Pinch of other seasonings to taste (oregano, thyme, basil)

Saute the onion and garlic in the butter for about 5 minutes. Peel and dice the potatoes and chop the lettuce, then add that to the pot. Allow to cook for a few minutes and then add the chicken broth and spices and bring to a boil. Simmer, covered, for about 10 minutes or until the potatoes are tender. Blend soup until mostly smooth.

Butternut Squash Soup

Ingredients:
1 medium butternut squash
1 small onion
2 large carrots
1 clove garlic
4-5 c. chicken or vegetable broth
1 tsp. curry powder
1/2 tsp. cumin
1 tbsp. olive oil

Cut the squash in half the long way and bake at 375 for about 40 minutes so that it is relatively tender. Peel off the skin and cut into cubes. In a large pot, saute the onions and garlic in olive oil for a few minutes and then add the carrots. After a few minutes, add in the squash and the chicken broth and cook on low/medium heat, covered, for about 30 minutes or until all of the vegetables are tender. Pour the soup into a blender or food processor (or use a pulverizer) until the chunks are gone. Add curry powder and cumin to taste.

Sweet Potato Stew

Ingredients:
1 can black beans
1 can kidney beans
1 can corn
1 can diced tomatoes
2 large sweet potatoes
1 onion
2 c. chicken/vegetable broth
1-2 tbsp. cumin (plus more to taste)
1-2 tbsp. chili powder (plus more to taste)
2 tsp. cinnamon
1 tbsp. olive oil
Salt
Pepper

Chop the sweet potatoes and onions into bite sized pieces. Saute the onions in a large pot in the oil for about 5 minutes, then add in the sweet potatoes. Allow to cook on medium heat for another 5 minutes, and then add in the diced tomatoes, broth, and spices. Bring to a boil for a few minutes, and then reduce the heat to medium-low and add in the beans and corn. Cook until potatoes are tender, about 30-45 minutes. Continue to season to taste with salt, pepper, and other spices. Serve with bread or chips.

Hearty Beef Chili

Simple recipe that goes a long, long way.

Ingredients:
2 lbs. ground beef
2 tbsp. olive oil
1 large onion, diced
1 tbsp. minced garlic
2 tbsp. parsley, chopped
1 6-oz. can tomato paste
1 2-lb. can diced tomatoes, drained
1 can red kidney beans, drained
2 tbsp. Dijon mustard
2 tbsp. red wine
1 tbsp. lemon juice
2 tsp. pepper
1 tbsp. salt
2-4 tbsp. cumin
2-4 tbsp. chili powder
1 tbsp. dried basil
1 tbsp. dried oregano

Heat oil in a large pot and saute onions and garlic for about 10 minutes, until translucent. Add in ground beef and cook until fully browned. On low heat, add in tomato paste, salt, pepper, cumin, chili powder, basil, oregano, and mustard. Then stir in wine, lemon juice, diced tomatoes, kidney beans, and parsley. Allow to simmer for 10 minutes and then add more seasonings to taste. Serve with garlic bread or corn bread and enjoy for days.

Tomato Chickpea Soup

If you couldn’t tell from the the weather, then you could definitely figure out by the number of soup recipes on our blog that winter has arrived. Here is another one that will warm you right up!!

Ingredients:
1 can chickpeas
1 can diced tomatoes (with peppers, onion, and celery)
3 c. chicken broth
1 bunch scallions
1 green pepper
2 tbsp. olive oil
1 tsp. chili powder

Saute scallions and peppers in olive oil in a large pot for a few minutes. On medium-high heat add chicken broth. Allow to fully heat up and then add diced tomatoes, chickpeas, and chili powder. Remove from heat and blend for just a few seconds, so that the consistency is still very chunky. Return to heat and simmer for another 5-10 minutes. Enjoy!

Black Bean Soup

Another great soup to warm you up on a cold day!

Ingredients:
3 tbsp. olive oil
3 cans black beans
1 can diced tomatoes (with celery, onion, and pepper)
2 c. chicken (or vegetable) broth
1 large onion, chopped
2-3 cloves garlic, minced
1 tbsp. cumin (plus more to taste)
1-2 tsp. chili powder
1/4 c. cilantro, chopped

Saute the onions in olive oil a large pot until translucent. Add garlic and cumin and cook for another 30 seconds before adding in broth and 1 can of beans. Remove the pot from the heat and pour contents into a blender; blend for just a few seconds until smoother but still coarse. Return to pot, on medium heat. Add 2 more cans of beans, diced tomatoes, and chili powder (and more cumin to taste). Allow to heat for 5-10 more minutes and then stir in cilantro. Garnish with more cilantro and serve with tortilla chips or bread of choice.

Buche de Noël

This is one of the most complicated and intricate desserts we’ve ever made. Given the amount of time and number of ingredients and steps involved in the recipe, we are not going to put it all down on the blog, but feel free to send us a message if you want more details! The general process is as follows:

  1. Bake a thin chocolate sponge cake in a jellyroll pan. Roll in a towel dusted with powdered sugar and let it cool for several hours.
  2. Make marshmallow frosting and spread it all across the unrolled cake. If the cake cracks while being unrolled it is okay.
  3. Roll up the cake. This must be done very gently and there will probably still be some cracks, but they will go unnoticed later.
  4. Frost the top and sides with chocolate ganache icing, making lines in the ganache for the yule log appearance.
  5. Make meringues in the shape of mushroom stems and caps. See this video: https://www.youtube.com/watch?v=FKO-K9aqTN0 . We used some of the ganache to attach the mushroom stems and caps. Dust the meringues with cocoa powder to make them look dirty on the log.
  6. Arrange the Buche de Noël as you please.

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Coconut Carrot Ginger Soup

It has been abominably cold out. This soup offers a flavorful temporary savior as it sticks to your ribs and warms your soul. The recipe is highly forgiving in that most measures can be (and were) approximated.

Ingredients:
5 large whole carrots, chopped
2 tablespoons fresh ginger, chopped finely
2 tablespoons unsweetened coconut flakes
1 shallot, chopped
1 tablespoon olive oil
1 clove garlic, crushed
2 cups chicken stock

Directions:
In a large pot, saute shallot in olive oil until translucent, and then add the garlic. Add chicken stock, carrots, ginger, coconut flakes, and chicken broth powder. Bring to a boil, then lower the heat to medium and cook for 20 minutes or until carrots are soft. Use a hand pulverizer or a food processor to pulverize the carrots so that there are no large chucks. Serve immediately.

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