Let me just preface this - this wine costs $3.99. It is not going to drink like a 2005 Howell Mountain cab, so we aren't even going to place it in the same bracket. We are going to look at this objectively, and take this wine for what it is - which happens to be NTDB... Not Too Dang Bad!
We have actually bought this wine a few other times before doing this post, and each time we've have enjoyed it. There's not a whole heck of a lot going on, but it is rich, it's jammy, the dark red and purple fruit are right there for you to taste and it's incredibly drinkable. The flavors blend nicely into a ripe and supple mouthfeel while giving a decent, although short, finish. It is very smooth, and isn't going to offend. This would be a great introductory cab for those people who tend to shy away from a heavier wine.
It's a perfect party wine - you won't feel bad pouring it for anyone, but you may want to put it in a decanter if you don't want to brag about your thriftiness.
Tuesday, February 21, 2012
Mimi's Mexican Rice
Our bestest buddy from California, Mimi, shared this delicious recipe for Mexican rice when we were all living together in Sonoma. I had tried for years to perfect this fluffy, savory and slightly spicy rice, but my results always ended up a lump of starchy, sticky, flavorless mess. Mimi's recipe is so easy to make, and can be easily modified with other ingredients to make it a meal. Serve this with any kind of Mexican dish or just add some black beans, roasted corn, cilantro and a dollop of sour cream for an easy meal! Now if only I had a freezer full of her mama's tamales...
1 cup of white rice
1 can of spicy V8 juice
1 medium onion grated or very finely chopped
1 jalapeno pepper finely chopped
1 chicken flavored bullion cube
1/2 cup water
2 tablespoons butter
In a medium pot or dutch oven (my preference), put in the butter and rice over medium heat. As the butter melts, stir the rice around so it's well coated. Add the onion and jalapeno. The rice will start to sizzle and a few pieces will start to brown. When the browning starts, add the water, bouillon cube and V8, and bring to a boil. When it starts to boil, cover, reduce to a simmer and let it cook down until all the liquid is absorbed. If the rice is soft but there is still liquid left, just take the top of the pan off and let it reduce.
1 cup of white rice
1 can of spicy V8 juice
1 medium onion grated or very finely chopped
1 jalapeno pepper finely chopped
1 chicken flavored bullion cube
1/2 cup water
2 tablespoons butter
In a medium pot or dutch oven (my preference), put in the butter and rice over medium heat. As the butter melts, stir the rice around so it's well coated. Add the onion and jalapeno. The rice will start to sizzle and a few pieces will start to brown. When the browning starts, add the water, bouillon cube and V8, and bring to a boil. When it starts to boil, cover, reduce to a simmer and let it cook down until all the liquid is absorbed. If the rice is soft but there is still liquid left, just take the top of the pan off and let it reduce.
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| We added kale to make it a meal! |
Monday, February 6, 2012
Stuffed Peppers with Quin-What?
Ohhhhh these peppers! I had a hankering for stuffed peppers a few weeks ago and hopped on the internet to find a good vegetarian recipe. I found this one and it is a keeper! For such a simple recipe, the flavors are layered throughout the dish and each bite is more delicious than the last. The peppers get nice and soft while the filling stays light and fluffy. We of course mixed and matched ingredients to make it our own, and I think we've got a new favorite. Here's the (non) beef:
4-6 Peppers (your kitchen, your choice of color)
1 Cup cooked Quinoa
2 Cups JJ's Tomato Sauce
1 Cup Corn off the cob or the can
1 Cup Diced Tomato
1 Can Black Beans (drained)
1 Small Can Black Olives, chopped fine
1Tbsp Crushed Garlic
1/2 med chopped Onion
1/4 Cup grated Fontina Cheese
1/2 Cup cubed Fontina Cheese
Salt & Pepper (to taste)
Prep
-Wash peppers, in a downword angle cut in to the tops and remove center core and seeds.
-Cook Quinoa in a rice cooker or on the stove top.
-Preheat the oven to 350 degrees.
Mix
-In a large bowl mix in Quinoa, Corn, Diced Tomato, Black Beans, Onions, Olives and Fontina Cheese (save four pinches for the tops of the peppers)
-Take the Mix and "Stuff the Peppers", top with a little of sauce and remaining cheese.
-Put the peppers in a dutch oven or casserole dish with sides high enough to hold the peppers and other goodness in. Pour the remaining tomato sauce around the peppers.
Bake
-Turn the oven down to 200 and bake for four hours. These are yummy with some Mexican Rice!
4-6 Peppers (your kitchen, your choice of color)
1 Cup cooked Quinoa2 Cups JJ's Tomato Sauce
1 Cup Corn off the cob or the can
1 Cup Diced Tomato
1 Can Black Beans (drained)
1 Small Can Black Olives, chopped fine
1Tbsp Crushed Garlic
1/2 med chopped Onion
1/4 Cup grated Fontina Cheese
1/2 Cup cubed Fontina Cheese
Salt & Pepper (to taste)
Prep
-Wash peppers, in a downword angle cut in to the tops and remove center core and seeds.
-Cook Quinoa in a rice cooker or on the stove top.
-Preheat the oven to 350 degrees.
Mix
-In a large bowl mix in Quinoa, Corn, Diced Tomato, Black Beans, Onions, Olives and Fontina Cheese (save four pinches for the tops of the peppers)
-Take the Mix and "Stuff the Peppers", top with a little of sauce and remaining cheese.
-Put the peppers in a dutch oven or casserole dish with sides high enough to hold the peppers and other goodness in. Pour the remaining tomato sauce around the peppers.
Bake
-Turn the oven down to 200 and bake for four hours. These are yummy with some Mexican Rice!
JJ's Tomato Sauce
This versatile tomato sauce is super easy, and much fresher than buying a jar! You can customize this sauce to just about anything you are making. One can of tomatoes makes about 3 cups of sauce. Here's the base recipe:
1 Can of Non-Salted Peeled Tomatoes
3-4 Cloves of Garlic, crushed or minced
1/2 Medium Yellow Onion chopped
1 Tablespoon Salt
1/2 Tablespoon Pepper
A few dashes of oregano
Blend all together in a food processor or with an immersion blender until no large chunks remain.
If you are making Italian, add olive oil and fresh basil or a little thyme and extra oregano; if you want something spicy add a chopped jalepeno and few dashes of hot sauce or cajun seasoning. Adding rosemary and nutmeg gives it a yummy earthy flavor that is delicious over polenta and greens.
1 Can of Non-Salted Peeled Tomatoes
3-4 Cloves of Garlic, crushed or minced
1/2 Medium Yellow Onion chopped
1 Tablespoon Salt
1/2 Tablespoon Pepper
A few dashes of oregano
Blend all together in a food processor or with an immersion blender until no large chunks remain.
If you are making Italian, add olive oil and fresh basil or a little thyme and extra oregano; if you want something spicy add a chopped jalepeno and few dashes of hot sauce or cajun seasoning. Adding rosemary and nutmeg gives it a yummy earthy flavor that is delicious over polenta and greens.
Friday, February 3, 2012
Pizza! Pizza!
Had to give a few props to John's old days slinging pizza at the Little Caesar's. His pizza tossing technique definitely comes in handy when we are making our own (and a bit more sophisticated) pizza at home. We discovered Trader Joe's pizza dough a few months ago and have certainly been having fun with our creations. The dough is delicious, and so much easier than making it yourself... not to mention it's only $1.99 per bag. It bakes up thin and crispy but stays soft and perfectly chewy... Yum! They make a white and a whole wheat dough, and both are equally as good. The white is a little easier to roll out, but the wheat gives that yeasty, slightly sweet taste that goes perfect with a spicy red tomato sauce. We get most of our ingredients from the farmers market, and those we can't find at the market we try to find as local and fresh as we can get. I really think this makes a huge difference in any food you make, and even more so on these pizzas, where the veggies are at the forefront of this meal.
These pizzas take about 20 minutes to bake, so it is a very quick, easy and fun dinner to make. The really great thing is you can cut the dough to make anywhere from two to four smaller pizzas, or you can cut them in half, fill with yumminess and fold over to make calzones! Our daughter is still a little small to chow down on a slice, but older kids will love making their own pizzas... And you don't have to eat their creative ideas! It is always best to roll the dough as thin as possible and place on a pizza stone or baking sheet before adding the toppings. Makes it much easier to transport to the oven!
Here are a few of our favorite combos:
"The Buena Vida Court"
1 medium sweet onion caramelized in butter and olive oil
6-8 figs, cut in half lengthwise
Blue cheese, crumbled (buy a wedge and crumble yourself if possible)
Fresh mozzarella
Olive oil
Fresh garlic, minced
Fresh arugula
Brush the dough with olive oil and minced garlic. Add thin slices of mozzarella, then the figs and onions. Sprinkle the blue cheese on top and bake according to directions on the dough package. After it's out of the oven, sprinkle arugula over top and enjoy!
"The Cecilia"
1 cup loosely packed fresh spinach
1 medium yellow onion, caramelized
1 container mushrooms, cooked with onions
5 fresh garlic cloves, roasted
1 large or 2 medium tomatoes. Heirlooms are delicious if they are in season!
Slices of fresh mozzarella
Goat cheese
Brush the dough with olive oil. Spread tomatoes around and cover with onions, mushrooms and garlic cloves. Layer the cheeses, drizzle with extra olive oil, sprinke with extra sea salt, and bake till done! This is a go-to favorite.
"The After-Party"
2 or 3 packages of mushrooms, depending on your love for mushrooms... I use 3! Slice them thin, microwave covered for 5 minutes to get the juice out, and do a quick saute with a little butter and salt and for some extra flavor.
Fresh mozzarella, sliced thin
Parmesan, shaved thin, not shredded
Fontina, thinly sliced
Fresh feta, packed in water if you can find it (Trader Joe's has a great one)
JJ's tomato sauce
Chopped Parsley to sprinkle on after cooking
Spread a layer of the sauce over the dough, top with the cheese and add the mushrooms. Layer it on thick! The pictures are of this pizza, but made by pre-vegetarian us. There is some yummy pancetta in there too if you are into that!
These pizzas take about 20 minutes to bake, so it is a very quick, easy and fun dinner to make. The really great thing is you can cut the dough to make anywhere from two to four smaller pizzas, or you can cut them in half, fill with yumminess and fold over to make calzones! Our daughter is still a little small to chow down on a slice, but older kids will love making their own pizzas... And you don't have to eat their creative ideas! It is always best to roll the dough as thin as possible and place on a pizza stone or baking sheet before adding the toppings. Makes it much easier to transport to the oven!
Here are a few of our favorite combos:
"The Buena Vida Court"
1 medium sweet onion caramelized in butter and olive oil
6-8 figs, cut in half lengthwise
Blue cheese, crumbled (buy a wedge and crumble yourself if possible)
Fresh mozzarella
Olive oil
Fresh garlic, minced
Fresh arugula
Brush the dough with olive oil and minced garlic. Add thin slices of mozzarella, then the figs and onions. Sprinkle the blue cheese on top and bake according to directions on the dough package. After it's out of the oven, sprinkle arugula over top and enjoy!
"The Cecilia"
1 cup loosely packed fresh spinach
1 medium yellow onion, caramelized
1 container mushrooms, cooked with onions
5 fresh garlic cloves, roasted
1 large or 2 medium tomatoes. Heirlooms are delicious if they are in season!
Slices of fresh mozzarella
Goat cheese
Brush the dough with olive oil. Spread tomatoes around and cover with onions, mushrooms and garlic cloves. Layer the cheeses, drizzle with extra olive oil, sprinke with extra sea salt, and bake till done! This is a go-to favorite.
"The After-Party"2 or 3 packages of mushrooms, depending on your love for mushrooms... I use 3! Slice them thin, microwave covered for 5 minutes to get the juice out, and do a quick saute with a little butter and salt and for some extra flavor.
Fresh mozzarella, sliced thin
Parmesan, shaved thin, not shredded
Fontina, thinly sliced
Fresh feta, packed in water if you can find it (Trader Joe's has a great one)JJ's tomato sauce
Chopped Parsley to sprinkle on after cooking
Spread a layer of the sauce over the dough, top with the cheese and add the mushrooms. Layer it on thick! The pictures are of this pizza, but made by pre-vegetarian us. There is some yummy pancetta in there too if you are into that!
Thursday, February 2, 2012
Farmer's Market Calzone
Calzone: A calzone is an Italian dish that is based off of the pizza pie. Instead of it being flat and topped with sauce, cheese, meats and vegetables, they stuff everything inside. Like a sophisticated hot pocket! Calzone actually means ‘pant leg’ in Italian, and this dish was inspired by the kind of pants some people wore during the 18th century. It is said to have originated in Naples, Italy. Use the freshest ingredients you can find to really make the flavors pop. We only used things we found at the Farmer's Market, and it was delicious! The fennel gives a earthy richness to this calzone you won't find in a delivery box.
1 Bag of Trader Joe's Pizza Dough
1 Bag of Trader Joe's Pizza Dough
Fillings (lightly steamed broccoli, fennel sauteed in olive oil, tomatoes, *fontina, fresh spinach, garlic etc.)
Olive Oil
*Fontina is our new favorite melting cheese! It is so creamy and has a nice savory flavor that goes great with winter vegetables.
*Fontina is our new favorite melting cheese! It is so creamy and has a nice savory flavor that goes great with winter vegetables.
Take the dough out of the package. Roll the dough out thin into a circle about 10 to 12 inches in diameter. Cut the dough in half add filling and cheese to each. Be creative with your fillings! Fold dough over the filling and close by sealing edges folding and pinching. Brush the top of the calzone with olive oil and sprinkle with ground sea salt.
Bake for 30 to 35 minutes. Share one calzone for dinner tonight and save the other for tomorrow's lunch! Dip it in JJ's Tomato Sauce if you want!
Our pairing of wine was a straightforward, medium-bodied Petite Sirah a pleasantly black fruit forward contrast to the dish. Mildly spicy, yummy black fruit... held up nicely to the rich veggies and cheese in the calzone. Trader Joe's brand wines are our new fav - VERY affordable and not too shabby for such a bargain.
Because we are true wine nerds, we read up on the history of Petite Sirah here.
Wednesday, February 1, 2012
Not My Mama's Brussels Sprouts
My mother HATED Brussels Sprouts, so I never got to experience their deliciousness until much too late in life. Although, I don't think I would have enjoyed them near as much when I was younger as I do now. We have tried quite a few recipes over the years, and this one, swiped from the Foodinista blog, and modified to our own tastes. It is SO delicious... the sprouts stay crisp but get unbelievably tender and the fennel just sends it over the top. One tip - don't leave out the sugar (Splenda makes a fine substitute if you're watching calories). It seriously makes a huge difference!
2 tablespoons butter
2 tablespoons olive oil
1 large or 2 small fennel bulbs, julienned
2 lbs Brussels Sprouts cut in half
2 tablespoons sugar or 1 packet Splenda
1 cup chicken stock
2 shallots or 1 yellow onion (shallots are better but onion works just fine)
salt/pepper to taste
Melt butter and olive oil together in a large sauce pan. Add onions/shallots, fennel and sugar, saute until translucent. Add the sprouts and the stock, bring to a boil. Cover and reduce heat to a simmer until the sprouts are tender and the stock has reduced. Sprinkle with some of the leftover fennel greens to dress and enjoy!
2 tablespoons butter
2 tablespoons olive oil
1 large or 2 small fennel bulbs, julienned
2 lbs Brussels Sprouts cut in half
2 tablespoons sugar or 1 packet Splenda
1 cup chicken stock
2 shallots or 1 yellow onion (shallots are better but onion works just fine)
salt/pepper to taste
Melt butter and olive oil together in a large sauce pan. Add onions/shallots, fennel and sugar, saute until translucent. Add the sprouts and the stock, bring to a boil. Cover and reduce heat to a simmer until the sprouts are tender and the stock has reduced. Sprinkle with some of the leftover fennel greens to dress and enjoy!
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