Category: Wine

Ingredients

2 pounds boneless pork loin, cubed
2 tablespoons vegetable oil
1 (.75 ounce) packet dry brown gravy mix
3/4 cup water
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon ground ginger
1/2 teaspoon garlic salt
4 carrots, sliced thin
1 onion, cut into 6 wedges
1 green bell pepper, chopped

Directions

In a large skillet heat oil and brown pork cubes for about 15 minutes, stirring often.

In a medium bowl combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt. Mix together and add mixture to skillet, stirring together with the pork. Cover skillet and cook for about 20 minutes.

Add carrots and cook for another 10 minutes. Then add onion and green bell pepper and cook for 5 to 10 minutes longer. Stir all together and serve.

Ingredients

3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
1/4 cup chopped pimento peppers
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.

In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9×13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.

Ingredients

2 onions, chopped
3 cloves garlic, minced
3 tablespoons butter or margarine
2 (14.5 ounce) cans chicken broth
4 1/2 cups water
3 large carrots, peeled and chopped
1 leek, bulb only, chopped
3 green onions, chopped
1 1/2 habanero peppers, seeded and chopped
1 (10 ounce) bag fresh spinach
1 bunch watercress, trimmed and chopped
1 tablespoon salt and pepper to taste
extra virgin olive oil
red wine or balsamic vinegar

Directions

Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.

Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.

Ingredients

1 (10 ounce) package frozen chopped spinach
1/2 cup water
1 tablespoon tahini
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
cayenne pepper, or to taste
1/3 cup red wine vinegar
salt and pepper to taste

Directions

Place the spinach and water into a saucepan, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 4 to 6 minutes until tender.

Meanwhile, whisk together the tahini, garlic, cumin, paprika, cayenne pepper, and red wine vinegar. Season to taste with salt and pepper. Drain the cooked spinach, and top with the tahini sauce to serve.