Pour 1
cup of the wine into the skillet and stir to scrape up any browned bits.
Remove chicken to a large skillet on medium heat and deglaze your roasting pan on a medium high burner with that last
cup of wine into which you've stirred in a couple tablespoons flour depending on how much chicken you made.
Pour 1/2 cup of broth and 1/2
cup of wine into the roasting pan.
Not exact matches
Revelation 14:9 - 10... 9 Then a third angel followed them, saying with a loud voice, «If anyone worships the beast and his image, and receives his mark on his forehead or on his hand, 10 he himself shall also drink
of the
wine of the wrath
of God, which is poured out full strength
into the
cup of His indignation.
In the Catholic faith, Communion
wine is made by pouring a bit
of water and a bit
of olive oil
into a
cup of wine.
It feels like the goodness
of bread and the movement
of dipping that bread
into a
cup of wine.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white
wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped
into bite - sized pieces in advance, or while rice is cooking / Add pieces
of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
-2 medium beets, peeled and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red
wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a
cup - mint and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white
wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min
of 2 hours 1/4
cup of water 1 tablespoon
of white
wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped
into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1 pound dried black beans 8
cups water 2 Tbsp olive oil 6 slices
of good - quality bacon, chopped
into 1 inch pieces 1 1/2
cups chopped onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking
wine 2 Tbsp white
wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red
wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2
cup peeled, seeded, and chopped cucumber 1/4
cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1
cup seeded, chopped red tomatoes 1
cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red
wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
Red, White and Blue Sangria Ingredients: Strawberries, sliced Blueberries Pineapple, cut
into star shapes 2 bottles
of dry white
wine 1
cup triple sec 1/2
cup berry flavored vodka 1/2...
Lime Vinaigrette 1/4
cup vegetable oil
of choice 1 tablespoon fresh lime juice 1 tablespoon rice
wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4
cup mung bean sprouts 4 bib or butter lettuce leaves, washed
2 (15.5 ounce) cans black beans 2
cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red
wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4
cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut
into thirds
lamb or pork tenderloin, cut
into chunks peppers, onions, or any other vegetables you would like, cut
into chunks Juice
of 1 - 2 lemons 1/4
cup olive oil 2 tablespoons red
wine vinegar 3 cloves garlic, smashed 1 Tbsp.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken stock 2 Tablespoons tomato paste 1/2
cup dry white
wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3
cup dry white
wine 1/3
cup water 1/4
cup minced celery 1/4
cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4
cup fresh cream 1 lemon, cut
into quarters, for garnish
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4
cup dry white
wine 1/4
cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut
into 1 inch cubes 1 large pineapple, peeled, cored, and cut
into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut
into large cubes
of 1 1/2 inches 3 sweet white onions, peeled and cut
into quarters and separated
After cooking the onions for a total
of 20 minutes, add 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2
cup of white
wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2
cups of vegetable stock
into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
Olive oil 3 large organic chicken breasts (cut
into 3 or 4 pieces each) 1 large piece
of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1
cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves
of garlic, minced 1
cup of white
wine 1
cup of chicken broth (I used low sodium) Salt and pepper
1 ounce dried porcini mushrooms 3
cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen
of the woods mushrooms, trimmed and torn
into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3
cup dry white
wine 1
cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
Manzana Chili Verde 1 lb baby Yukon golds, cut
into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped
into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1
cup dry white
wine 1 lb tomatillos, papery skin removed, washed, chopped
into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2
cup vegetable broth 1
cup loosely packed fresh cilantro 1/4
cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2
cups half and half 1 large onion, chopped 1/4
cup Cabot Unsalted Butter, diced
into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4
cup) 1 medium tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red
wine vinegar ⅛ teaspoon sugar
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2
cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4
cup dry white
wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2
cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2
cups chicken stock 1/2
cup chopped fresh parsley
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2
cups Low Sodium Soy Sauce 3 Tablespoons Rice
Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Pac
Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white
wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Pac
wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut
Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
* 1
cup organic quinoa * 1 1/2
cups water * 1/2
cup slivered almonds * 1
cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut
into chunks - to taste (I used about 1/2
cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white
wine vinegar or fresh lemon juice), plus more to taste
1 16 oz bag
of Wild caught bay scallops 1 16 oz bag
of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine
into smaller bite size pieces on angle A handful
of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1
cup white
wine (Chardonnay worked well.
2 tablespoons extra-virgin olive oil 1
cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2
cup dry white
wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2
cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut
into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Winemaker Monica Rossetti gave a lecture in the exhibitor's tasting room on the first day
of the event themed «The Brazilian diversity translated
into a world
wine: The Faces FIFA World
Cup case» explaining details
of this unique oenological World
Cup wines project.
2/3
cup sunflower or olive oil (for frying) 3 medium zucchini, cut
into 1 / 4 - inch - thick slices 1 1/2 tablespoons red
wine vinegar 3/4
cup frozen edamame 2
cups basil leaves, shredded coarsely 1/4
cup parsley leaves 1/3
cup olive oil Salt and black pepper 9 ounces penne (or pasta
of choice) Grated zest
of 1 lemon 1 1/2 tablespoons small capers
1 medium tomato, cored and cut
into quarters 1 small cucumber, peeled and cut
into large chunks Flesh from 1/2 avocado, cut
into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red
wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Put pieces
into gallon ziplocks and pour in enough Tamarindo Bay Steak Sauce to wet it down, then thin it out with a big splash
of the cheap white
wine (then drink the all but the last
cup), throw in a healthy dose
of minced garlic and zip it up.
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed
of excess fat, sliced
into 1 / 2 - inch thick medallions) 1 large sweet potato (cut
into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2
cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1
cup fresh cranberries 2
cups rose
wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4
cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1
cup chicken stock Kosher salt and freshly ground black pepper (to taste)
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix
of beef and pork), sliced
into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4
cup red
wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1
cup beef stock 1/2
cup sour cream 9 ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
6 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 3 pounds broccoli, cut
into spears 1
cup Frascati or other dry white
wine 1 tablespoon hot red pepper flakes Grated zest
of 1 lemon Grated zest
of 1 orange
2 tablespoons butter 1
cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1
cup Pinot Gris or other dry white
wine 1/4 bunch
of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay leaf 2
cups of French bread, cubed
into 2 ″ pieces 3/4
cup heavy cream Salt and pepper to taste Chives for garnish
2 pounds
of stew meat Red
wine (about 3
cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2
cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut
into large pieces 2 sweet potatoes or white / red potatoes 1 tsp
of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary
INGREDIENTS 4 large russet potatoes 1 stick softened butter 1
cup warmed milk 2 lbs ground beef 1
cup sliced mushrooms 1 turnip, cut
into cubes 1
cup frozen peas 1
cup frozen corn 1
cup baby carrots, cut in half 1 onion 7 cloves
of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red
wine 1/2
cup beef broth
Ingredients 2 fennel bulbs, trimmed, halved and thinly sliced 1 tablespoon olive oil 1 teaspoon sugar 1/2 teaspoon salt Juice
of 1/2 lemon 2 teaspoons white
wine or cider vinegar 10 large flour tortillas, cut
into 4 - inch disks 2
cups pulled pork (recipe follows) 1 large bunch chives (50 - 60)
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half
of a 14.5 - oz can
of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped
into small pieces 1/2 red bell pepper, chopped
into small pieces 1 stalk celery, chopped
into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white
wine 1 boneless skinless chicken thigh cut
into small pieces 1/2
cup smoked sausage like andouille 1/2
cup shelled and deveined shrimp, cut
into small pieces 1/2
cup frozen or fresh okra, cut
into small pieces 1 tablespoon Italian parsley, chopped
1 chicken, quartered (skin - on) 1 tbsp grapeseed or other neutral flavored oil salt and pepper, to taste 2 fuji apples, cut
into eights 2
cup fresh or frozen cranberries 1
cup port or sweet red
wine heaping 1/3
cup honey a few sprigs
of thyme
Pour 1/3
cup of red
wine vinegar, 1 tablespoons
of Dijon mustard, 1/4
cup of honey and 2 chopped or pressed cloves
of garlic
into a bowl or jar.
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken stock 2 Tablespoons tomato paste 1/2
cup dry white
wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
To make the the mojo picon sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and
into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried cumin, 1 teaspoon
of white
wine vinegar, 2 tablespoons
of water, 1/4
cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
2 pounds stew meat salt and pepper 2 tablespoons canola oil 1 onion, diced 2 cloves
of garlic, minced 1 (6 ounce) can tomato paste 4
cups beef broth 2/3
cup red
wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut
into chunks 1 pound baby carrots 2 - 3 stalks
of celery, chopped frozen peas, thawed and barely cooked (optional)
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2
cups water 2 regular or 1 large vegetable bouillon cube (enough for 2
cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut
into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2
cups cooked chunks 1
cup (approximately) red or gold grape tomatoes, halved 1
cup finely chopped Swiss chard (I use a food processor for this task) 1/3
cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4
cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice
wine vinegar Garnish: 1/4
cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
1/2
cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2
cups organic Aborio rice 1
cup dry organic white
wine 2 tablespoons
of organic butter 1/2 pound wild mushrooms, cut
into bite size pieces Salt 3 oz
of chilled black truffle butter 1/2
cup grated parmesan 1 bunch
of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired
Vegan Broccoli Salad: For the Salad: 1 head
of broccoli 6 pieces vegan bacon 1
cup raisins 1
cup cashews Dressing for Salad: 1/2
cup sugar 1
cup Veganaise 2 tbsps red
wine vinegar While cooking vegan bacon, wash and cut broccoli
into bite - size pieces.