malbec and moscato

I am obsessed with these two types of wine: malbec & moscato. Everything else is swill to me.  But I go to shop and can never remember which brands were especially good, so I hope to keep a record here.

MALBEC
First, they have to be from Mendoza, Argentina.  Anything else is crap.  Here is a list of wines I should think of trying.

Layer Cake - this is very good.  I like it much.

Alamos - I like this.  Antonio agreed, Sonia didn't.

Trivento - I really don't like the aftertaste to this one.  Like varnish. Sonia's favorite, though, and Antonio also liked it much.

Bodego Elena de Mendoza - tasted cheap.  Which it is.

Mezzacorona

Cupcake

Diseno




MOSCATO - from Italy, please.  Trying to decide on my favorite region.


Luccio

Riondo - this one is too sweet after-work sipping. Cloyingly sweet, really.

Voga (in a non-traditional bottle)

minestrone with kale

This recipe for minestrone with kale is from the Weight Watchers website (minor modifications made).  It is super yummy!!

Ingredients

2 tsp olive oil

1 medium onion, chopped

1 stalk celery, chopped

3 cloves garlic, minced

2-3 carrots, chopped

2+ cups kale (I used almost a whole bunch from the supermarket)

2 leeks, washed and chopped

2 medium zucchini, quartered lengthwise and sliced 1/4 inch thick

28 oz canned crushed tomatoes with basil

1 tsp dried basil

1 tsp dried oregano

salt

pepper

4 cup broth (vegetable or chicken)

15 oz can white beans (such as Great Northern)

1 cup cooked whole wheat pasta, such as orzo

grated parmesan

Instructions

• Heat oil in a large pot. Add onion, garlic, celery, carrots; sauté over high heat until onion is transparent, about 7 minutes. Add kale and leeks; sauté until wilted, about 3 to 5 minutes.
• Add zucchini, diced tomatoes, broth, herbs and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
• To serve, pour into bowls and sprinkle with cheese. Yields about 1 cup of soup and 1 1/2 tablespoons of cheese per serving.

chicken spinach enchiladas

Based on this.

Chicken spinach enchiladas

• 2 chicken breasts (about 8 oz. of cooked chicken meat)
• 1 small yellow onion (diced)
• juice of 1 lime
• 1 can diced tomatoes with jalapenos (partially drained)
• 1 can white beans (drained)
• 1 package taco seasoning
• 1 tsp garlic salt
• ½ cup light Greek yogurt
• 1 (6 oz) bag baby spinach
• 1 jar green salsa
• 8 corn tortillas

Instructions

1. Preheat the oven to 375F.
2. Heat 1 tbsp oil in a large saucepan and sautee the onion until slightly soft (about 3 minutes).
3. Add the can of tomatoes (with juices), lime juice, yogurt, and taco seasoning. Stir well to combine.
4. Bring mixture to a boil, stir in the chicken, spinach and drained white beans, then reduce heat to low and let simmer (about 20 minutes).
5. Place the tortillas between two damp paper towels and steam in the microwave until soft (about 15 second).
6. Fill each tortilla with 1/8 of mixture, wrap and place in a greased casserole dish.
7. Top enchiladas with verde sauce.
8. Bake covered for 20 minutes. Then remove cover and bake an additional 5 to 10 minutes to finish.

kale & white bean soup (slowcooker)

Kale & White Bean Soup in a slowcooker

I never really understand my cravings, but when it's for dark leafy greens I don't argue.  This turned out really good probably due to homemade chicken stock and just enough sausage to flavor.  

Saute:
*1 onion, chopped
*1 rib celery, chopped
*2 links of chicken sausage, chopped
(green pepper to make it the trinity)

Then add:
*3 cloves garlic, minced

When they smell lovely, put into a slowcooker..

Add:
*2 cans white beans
*1 bunch kale, with the ribs removed, chopped (I used lacinato because it's pretty)
*4 c chicken stock (preferably homemade of course)
*bay leaf
*black pepper

Turn slow cooker on high, stir up, and let it cook for a few hours to meld the flavors. 


(Note: Homemade stock is so easy.  Whenever I get a rotisserie chicken, I save the carcass and freeze it if I don't want to deal with it.  Then when I have the vegetables on hand, I throw it in a slowcooker with onions, carrots, and celery.  It's fine if the carcass is still frozen.  Then I cover with water, add some bay leaves, and let it cook on low all day.  Let it cool down, then pour through a colander.  I don't need a clear broth so I take it like that and freeze in 4 cup portions for using later.) 

roasted asparagus

I do believe that roasted vegetables are the most scrumptious thing on the planet.  Also from Weight Watchers.

Ingredients

	1 1/2 pound(s) uncooked asparagus, tough stems snapped off
	1 1/2 tsp olive oil
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, coarsely ground, or to taste
	1 oz parmesan cheese, aged-variety such as Parmigiano Reggiano, at room temperature

Instructions

• Preheat oven to 425ºF.
  
• Spread asparagus in a single layer on a nonstick baking sheet; drizzle with oil. Roast, shaking pan once or twice during cooking, until asparagus is fork-tender, about 10 to 15 minutes (varies greatly depending on thickness of spears).
  
• Remove from oven and arrange asparagus on a serving plate; sprinkle with salt and pepper. Using a paring knife or microplane, cut paper-thin slices of cheese and arrange over asparagus. Yields 1/4 of asparagus and cheese per serving.

feta burger

Got this recipe at a weekly Weight Watchers meeting and love it.

Ingredients

	1 pound(s) uncooked lean ground beef
	1/2 tsp dried oregano, crushed
	1/4 tsp table salt
	1/4 tsp black pepper
	1 clove(s) (medium) garlic clove(s), minced
	1/2 cup(s) uncooked onion(s), minced
	2 spray(s) cooking spray
	4 item(s) light hamburger roll(s) or bun(s)
	5 tsp crumbled feta cheese
	3/4 cup(s) fresh spinach, baby leaves

Instructions

• In a medium bowl, combine beef, oregano, salt, pepper, garlic and onion. Gently form into four 3/4-inch-thick patties.
  
• Coat a nonstick ridged grill pan with cooking spray; heat over medium-high heat for 30 seconds. Place burgers in pan; grill for 4 minutes. Flip burgers and grill until cooked through to center, about 3 to 4 minutes more.
  
• Place burgers on buns; top each with 1 1/4 teaspoons of cheese and some spinach. Serve immediately. Yields 1 burger per serving.

baked ziti with turkey sausage

Baked Ziti with Turkey Sausage

8 PPV (Weight Watchers Points Plus Value)

Ingredients

	3/4 pound(s) uncooked turkey sausage(s), spicy-variety, casings removed (if using mild, add more seasoning including red pepper flakes)
	1 medium uncooked onion(s), chopped
	1 medium green pepper(s), chopped
	28 oz canned diced tomatoes
	10 oz frozen green peas, thawed
	2 Tbsp canned tomato paste
	1 tsp dried oregano
	1 tsp dried basil
	1/2 tsp dried thyme
	1/2 tsp fennel seed
	1/2 tsp table salt, or to taste
	1/2 tsp black pepper, freshly ground
	12 oz uncooked whole-wheat pasta, ziti, cooked according to package directions (or probably any similar pasta shape - I used penne)
	6 oz shredded part-skim mozzarella cheese

Instructions

• Position the rack in the center of the oven and preheat the oven to 350°F.
  
• Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
  
• Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
  
• Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
  
• Stir in the cooked pasta and half the cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese.
  
• Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces. Yields 1 piece per serving. 

***
I'm surprised to say - this even freezes and reheats well!  It's very satisfying, especially with a salad.  I'm not a huge pasta fan (anymore), but this satisfies the rare cravings. I thought the peas would be weird and unnecessary increase in PPV, but they work really well with the dish.