Tuesday, November 20, 2012

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.

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.




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


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

Voga (in a non-traditional bottle)

Sunday, November 4, 2012

minestrone with kale

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


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
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


  • 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.

Thursday, November 1, 2012

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
  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.