Category: Wine

Ingredients

2 cups chicken broth
1 (10 ounce) package couscous
1 cup chopped green onions
1 cup diced seeded plum tomato
1/3 cup thinly sliced fresh basil
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup halved cherry tomatoes

Directions

In a saucepan, bring broth to a boil; add couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl; fluff with a fork and cool.

Add onions, tomatoes, basil, oil, vinegar, pepper flakes, salt and pepper; mix well. Cover and refrigerate until chilled. Garnish with tomatoes.

Ingredients

1/2 cup sour cream
1/2 cup plain low-fat yogurt
1/2 cup cucumber, peeled, grated and squeezed as dry as possible
2 teaspoons red or rice wine vinegar
2 garlic cloves, minced
1/2 teaspoon Salt and pepper, to taste
4 large pitas
2 tablespoons olive oil
1 large onion, peeled, halved and cut into chunky wedges
3 cups leftover roast turkey, pulled into bite-sized pieces
1 teaspoon oregano
1 1/2 cups shredded lettuce (preferably romaine)
1 cup cherry tomatoes, halved and lightly salted

Directions

Adjust oven rack to middle position. Heat oven to 300 degrees.

In a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside.

Place pitas in oven; bake until warm and pliable, 7 minutes. Cut in half. Meanwhile, heat oil in a large skillet over high heat. Carefully add onion; saute until spotty brown but still crisp, 2 to 3 minutes. Add turkey, oregano and remaining minced garlic; continue to saute until heated through, another 2 minutes.

Serve, letting guests fill their own pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce.

Ingredients

2 teaspoons cornstarch
2 tablespoons rice wine
1 tablespoon lemon juice
1 tablespoon soy sauce
1 dash hot pepper sauce
1 tablespoon grated fresh ginger
1 clove crushed garlic
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces fresh mushrooms, quartered
1 green bell pepper, sliced
4 green onions, sliced diagonally into 1/2 inch pieces

Directions

To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.

In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.

To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.

Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.

Ingredients

3/4 cup red wine
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed bay leaf
1 teaspoon garlic powder
4 slices lemon

Directions

In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.