Author: Chef Cloud Wine

Ingredients

1/3 cup olive oil
2 cups chopped onion
3/4 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
1/4 teaspoon crushed red pepper flakes
1 tablespoon ground cumin
2 tablespoons chili powder
3/4 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon ground black pepper

2 cups tomato juice
3/4 cup bulgur wheat
2 cups chopped tomatoes
1 (20 ounce) can kidney beans, undrained
1/2 teaspoon hot pepper sauce (such as Tabasco(r))
2 tablespoons lemon juice
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup dry red wine
2 tablespoons canned chopped green chile peppers, or to taste

Directions

Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Ingredients

1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley

Directions

Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9×13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.

In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.

Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.

Ingredients

4 skinless, boneless chicken breast halves
1/4 cup chopped green onion
1 cup sliced fresh mushrooms
1/3 cup Marsala wine
salt and pepper to taste
1/3 cup heavy cream
1/8 cup milk

Directions

Saute chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear.

Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.

Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

Ingredients

5 tablespoons water, divided
2 tablespoons white wine or chicken broth
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried tarragon, crushed
Dash pepper
1/2 pound fresh or frozen sea scallops, thawed and halved
4 teaspoons all-purpose flour
1/3 cup fat-free evaporated milk
2 tablespoons grated Parmesan cheese
1 (10 ounce) package fresh spinach, torn

Directions

In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove with a slotted spoon and set aside.

In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in Parmesan cheese.

Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.