Andrew Rich 2010 Malbec

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Andrew Rich 2010 Malbec - Colleen's Kitchen

A few weeks ago, after a wonderful tour and tasting at Cana’s Feast, I had the pleasure of visiting the Carlton Winemaker’s Studio directly next door. This co-op in Oregon’s Willamette Valley was founded by winemakers Eric Hamacher and Luisa Ponzi and their partners Ned and Kristin Lumpkin as a way to help new vintners get into the business. Wineries supply their own equipment but use the shared space of the studio to process, ferment and barrel their grapes. Currently 11 wineries and 9 winemakers produce their wines at Carlton Winemaker’s Studio.

The tasting room is small but opens onto a lovely, secluded patio, dotted with tables and chairs, that makes for a perfect picnic spot. Unlike most tasting rooms with an outdoor space, here the hosts brought each wine we tasted outside to us, giving us plenty of time to enjoy our drinks and surroundings.

I think that what I enjoyed most about the studio, though, is the variety of wines available for tasting. With 11 wineries producing and marketing their product through the studio, there are multiple flights to choose from and the make-up of the flights changes each day. I went with a flight of mixed reds, starting with 2 different Willamette Valley Pinot Noirs and finishing with this Andrew Rich Malbec as well as his Roussanne.

Andrew Rich 2010 Malbec - Colleen's Kitchen

Now I am a sucker for a good Malbec. I love the bold, dark and fruity nature of it, and the Andrew Rich 2010 Malbec didn’t disappoint. It bursts with juicy Northwest blackberry flavor and a slight peppery finish. I think it will be even better laid up for a couple of years.

I picked the Andrew Rich 2010 Malbec to serve with my Chili Roasted Butternut Squash and Farro Salad and it was divine. The jammy blackberry tones of the wine soften the spiciness of the chili seasoning while also playing up the sweet butternut squash and chewy raisins in the salad. The start of the fall season simply doesn’t get any better than this.

Get the recipe for Chili Roasted Butternut Squash Farro Salad here.

Buy a bottle of Andrew Rich 2010 Malbec here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Chili Roasted Butternut Squash Farro Salad

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Chili Roasted Butternut Squash Farro Salad - Colleen's Kitchen

With the coming of fall, I always look forward to experimenting with the bounty of squash. I especially love butternut squash. It’s so versatile, lending itself to steaming, roasting, or baking cooking techniques. And the sweet meat of the squash can be used in so many different ways, from my savory Butternut Squash Lasagna to countering the sweetness with a little heat, like I did in this recipe.

For this simple salad, I peeled, seeded and cubed the squash then tossed the pieces with a mixture of chili powder, cumin, coriander and paprika. Roasting the spiced squash brings out a caramel flavor so that when you bite into a piece you first taste the heat of the chili mixture and then the soft sweetness of the roasted squash. The flavor sensation is so amazing that I’m actually working on another recipe incorporating the same roasting technique.

Chili Roasted Butternut Squash Farro Salad - Colleen's Kitchen

Once the butternut squash is roasted, I let it cool a bit and then mix it with nutty farro, tender baby spinach, sweet chewy raisins, and salty pistachios. A simple dressing of honey and lime juice completes this hearty, entree salad.

What’s your favorite fall vegetable?

 

Chili Roasted Butternut Squash Farro Salad
 
Author: 
Nutrition Information
  • Serves: 2 servings
  • Calories: 425.2
  • Fat: 9.9
  • Saturated fat: 1.2
  • Polyunsaturated fat: 0.9
  • Carbohydrates: 79.3
  • Sugar: 21.3
  • Sodium: 230.0
  • Fiber: 14.8
  • Protein: 10.6
  • Cholesterol: 0.0
Recipe type: Salad
Cuisine: Vegan
Sweet butternut squash is roasted in a spicy chili mixture then combined with nutty farro for a hearty fall salad that explodes with flavor.
Ingredients
  • 2 tsp olive oil
  • 2 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • 2 cups peeled, seeded, cubed butternut squash (cut into ½" cubes)
  • ⅓ cup dry farro, cooked according to package directions, drained and rinsed in cold water
  • 2 cups fresh baby spinach
  • ¼ cup raisins
  • 2 tbsp chopped, shelled pistachios
  • 1 tbsp honey
  • juice of 1 lime
  • pinch of coarse sea salt
Instructions
  1. Preheat oven to 400F.
  2. Brush a baking sheet with the olive oil and set aside.
  3. In a small mixing bowl, combine the chili powder, cumin, coriander and paprika.
  4. Toss the chili mixture with the butternut squash cubes in a medium mixing bowl until the squash is well coated.
  5. Spread the squash on the oiled baking sheet in a single layer and leaving room between the pieces so that they will roast up nicely.
  6. Bake the squash for 30 minutes or until browned and tender. Remove from oven and let cool for 10 minutes.
  7. Combine the squash, farro and spinach in a medium salad bowl.
  8. Mix the raisins and pistachios into the salad.
  9. Whisk together the honey, lime juice and sea salt then pour over the salad and toss to coat.
  10. Serve immediately.
Notes
While high in carbs, the bulk of the carbs in this recipe come from the butternut squash, which is also an excellent source of potassium.

 

Cana’s Feast 2010 Montagna Rossa

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Cana's Feast 2010 Montagna Rossa

A couple of weeks ago I had the pleasure of visiting Cana’s Feast Winery in Carlton, Oregon. The weather was absolutely stunning as my girlfriends and I sat on the patio overlooking the countryside. The bocce ball court rested unused nearby as we sipped and tasted our way through a flight of delicious red wines. Afterwards, our host, Wes, took us in back and gave us a firsthand look at the production process, starting with the picking and sorting, the crushing, and then the fermentation.

While Oregon’s Willamette valley is famous for its Pinot Noir, I love to find wineries that step out of the geographic box. Cana’s Feast is one of those. They specialize in old world European varieties and blends, like this Montagna Rossa that is crafted in the style of a Super Tuscan from Italy.

The Tuscany region of Italy is dominated by Sangiovese just as the Willamette valley is dominated by Pinot Noir. Somewhere along the way, though, a brilliant winemaker got the idea to embolden the fruity Sangiovese with varieties like the chocolatey Merlot or dark Cabernet Sauvignon. Thus the Super Tuscan was born.

Cana's Feast 2010 Montagna Rossa - Colleen's Kitchen

Cana’s Feast 2010 Montagna Rossa is no exception. The bright red cherry of the Sangiovese is balanced by the dark berries of the Cabernet Sauvignon and satiny Merlot to create a Northwest wine with Italian soul. Sitting on the patio outside the tasting room, turning my face to the sunshine, sipping my wine, I almost felt like I was basking under the Tuscan sun. Almost.

Once I got my bottle of Montagna Rossa home, I knew I had to pair it with an Italian dish. I decided to use it both in and with my Farfalle Turkey Bolognese, a hearty pasta dish that hails from the Emilia Romagna region of Italy, adjacent to Tuscany. Of course it was absolutely perfect. The wine lends depth and complexity to the Bolognese sauce, making for an easy dish that is also absolutely scrumptious.

Get the recipe for Farfalle Turkey Bolognese here.

Buy a bottle of Cana’s Feast 2010 Montagna Rossa here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Farfalle Turkey Bolognese

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Farfalle Turkey Bolognese - Colleen's Kitchen

As I continue to test new recipes, I’m having fun digging back into my archives and making some of my old favorites. This Farfalle Turkey Bolognese is one of my favorites because it’s just so darn easy. I also love that the sauce is made hearty with lots of veggies so I can cut down on the pasta and still feel full.

Farfalle Turkey Bolognese Recipe - Colleen's Kitchen

I tweaked this recipe just slightly from the original. I cooked the onion, carrot and garlic first before adding the ground turkey whereas in my original recipe I cooked them all together. I also used the cheese as a topping on each serving instead of stirring it into the dish. And the recipe was just as good as I remembered it.

Farfalle Turkey Bolognese
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Calories: 408.5
  • Fat: 11.7
  • Saturated fat: 4.3
  • Polyunsaturated fat: 0.1
  • Carbohydrates: 40.4
  • Sugar: 5.4
  • Sodium: 457.9
  • Fiber: 3.3
  • Protein: 32.0
  • Cholesterol: 91.1
Recipe type: Entree
Cuisine: Poultry
A hearty meat and veggie sauce makes this easy, filling, and lean Farfalle Turkey Bolognese a true weeknight wonder.
Ingredients
  • 6 oz. dry farfalle pasta
  • ½ onion, diced
  • 1 lb. lean ground turkey
  • 1 carrot, diced
  • 2 cloves garlic
  • ½ tsp dried oregano
  • ¼ tsp red chili pepper flakes
  • ½ cup red wine
  • 1 can diced, no salt added tomatoes, drained
  • ½ tsp coarse sea salt
  • freshly ground black pepper
  • 1 oz. fresh basil, chopped
  • 1.5 oz. shredded peccorino romano cheese
Instructions
  1. Cook pasta according to pasta directions. Drain and rinse.
  2. Heat a deep skillet over medium heat and lightly coat with olive oil.
  3. Add the onion, carrot and garlic and cook until the onion is transparent.
  4. Add the turkey and continue cooking until the turkey is browned and crumbled.
  5. Stir in the the oregano, red chili pepper flakes, red wine, tomatoes, salt and pepper and cook until the liquid is reduced by half.
  6. Combine the cooked pasta with the sauce and mix well. Stir in the basil. Serve immediately topped with the cheese.
Notes
I have reduced the nutritional value of the wine by half, on the advice of my nutritionist, since it is reduced by half during the cooking process.

 

Sella and Mosca Cannonau di Sardegna Riserva 2009

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Sella and Mosca Cannonau di Sardegna Riserva 2009 - Colleen's Kitchen

I have such a treat for you this Wine Wednesday!

I’d like to introduce you to an uncommon varietal here in the US: Cannonau. Well, sort of. You see, Cannonau grapes, as they are called in Sardinia, are actually the same as Grenache, also known as Garnacha in Spain. Grenache wines tend to lack acid, tannins, and color so the variety is typically used as a blending grape with varietals such as Syrah, Carignan, Tempranillo, and Cinsault. Cannonau di Sardegna (translation: Cannonau of Sardinia) must be 99% local Cannonau (Grenache) by law, though.

Sella and Mosca Cannonau di Sardegna Riserva 2009 - Colleen's Kitchen

The Sella and Mosca Cannonau di Sardegna Riserva 2009 is particularly lovely. The intense bouquet is  alive with the distinctive smell of violets. On the palate, it bursts with dried berries, pepper and oak. The boldness of the wine gives way to a soft, supple finish, demanding that it be paired with a hearty dish that can stand up to the richness of the Cannonau. And did I mention that it retails for around $10-13 a bottle?

For all of these reasons, I love the Cannonau di Sardegna Riserva both in and with my Slow Cooker Italian Sausage and Bean Stew. Using it in the recipe lends rich depth to the stew, and with the meal the chewy berry flavors soften the spiciness of the stew. It is perfection in a glass!

Get the recipe for  Slow Cooker Italian Chicken Sausage and Bean Stew here.

Buy a bottle of Sella and Mosca Cannonau di Sardegna Riserva 2009 here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Slow Cooker Italian Chicken Sausage and Bean Stew

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Slow Cooker Spicy Italian Chicken Sausage and Bean Stew - Colleen's Kitchen

Have you ever had a truly insane day at work? One of those days where time seems to fly, everything is urgent, and it’s all you can do to find time to even slip away to the bathroom?

I had one of those days this past week. There were so many demands being made of me that I didn’t know where to start, and it seemed like it was never ending. As the day started to ebb, and my energy levels were sagging, I began to dread going home and making dinner. I was just too tired to even think about cooking.

Slow Cooker Italian Chicken Sausage and Bean Stew - Colleen's Kitchen

And then I remembered I had put this delicious Italian Chicken Sausage and Bean Stew in the Slow Cooker before I left the house that morning. My spirits were buoyed. All I had to do to complete the meal was to warm up some crusty bread and ladle some stew in a bowl. Heck, there was even wine ready to be poured with it!

I first published this Slow Cooker recipe almost 2 years ago, but it has remained one of my all time favorites. I find myself in a bit of a bind right now because, while I have many recipes in the hopper that I’m working on, I don’t have one that is ready to share with you yet. You need to realize that I’m very particular about having things just right before I publish a recipe to the world.

Slow Cooker Italian Chicken Sausage and Bean Stew - Colleen's Kitchen

So I decided to recycle one of my favorites, this gorgeously delicious Slow Cooker Italian Chicken Sausage and Bean Stew. It’s spicy and hearty, and the tomato and red wine infused broth is delicious soaked into a piece of warm, crusty baguette. What I love best, though, is that I can have a roller-coaster day at work, come home, and have dinner waiting for me. Perfect!

 

Slow Cooker Italian Chicken Sausage and Bean Stew
 
Author: 
Nutrition Information
  • Serves: 6
  • Calories: 287.5
  • Fat: 3.9
  • Saturated fat: 0.7
  • Polyunsaturated fat: 0.3
  • Carbohydrates: 34.8
  • Sugar: 6.2
  • Sodium: 1139.6
  • Fiber: 9.6
  • Protein: 25.4
  • Cholesterol: 58.7
Recipe type: Soup or Stew
Cuisine: Poultry
Spicy sausage combines with buttery great northern beans for a hearty meal in this fix-and-forget-it Slow Cooker Italian Chicken Sausage and Bean Stew.
Ingredients
  • 1 lb. bulk spicy Italian chicken sausage, cooked and crumbled
  • 2 cans (3 cups) great northern beans, drained and rinsed
  • 6 medium carrots, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 can (6 oz.) tomato paste
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 4 cups salt free chicken broth
  • 1 cup full-bodied, dry red wine (preferably Italian)
  • ½ tsp coarse sea salt
  • 1 bay leaf
  • 6 tbsp fresh Italian parsley, chopped
Instructions
  1. Combine the chicken sausage, beans, carrots, onion, garlic, tomato paste, herbs, broth, wine, and salt in the slow cooker and stir well.
  2. Add the bay leaf, submerging in the liquid.
  3. Cover and cook on low for a minimum of 8-10 hours.
  4. Serve with each bowl topped with 1 tbsp of chopped fresh Italian parsley.

 

Jacob Williams 2010 Hi-Valley Vineyard Syrah

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Jacob Williams 2010 Hi-Valley Vineyard Syrah - Colleen's Kitchen

Finding the right wine for a meal is seriously tough. I mean, you have to seek out and taste so many different kinds of wine to find just the right one. It’s so much work!

Oh, who am I kidding? The research is the best part of wine pairing. I especially love it when a winery asks me to try their new release.

Such is the case with this lovely 2010 Syrah from Jacob Williams Winery. If you’re local to or just visiting the Portland area, I highly recommend including the Jacob Williams tasting room in a day tour of Columbia Gorge wineries. It sits on a pretty rise overlooking the wild Columbia River, nestled quietly in a cherry orchard just off of busy state highway 14. The staff is cheerful and friendly, the view is lovely, and picnics and well-behaved canines are welcomed.

You might recall that I previously featured Jacob Williams’ 2009 Syrah, so I was eager to try their new release when the winery contacted me. And the timing was perfect, because as soon as I tasted it I knew it would be excellent with the 3 Pepper Sausage and Potato Skillet recipe I was working on. And of course I was right!

Jacob Williams 2010 Hi-Valley Vineyard Syrah - Colleen's Kitchen

The Jacob Williams 2010 Hi-Valley Vineyard Syrah is an excellent pairing with my 3 Pepper Sausage and Potato Skillet.

The Syrah is big and rich with notes of dark cherry, plum and cocoa, and a hint of green pepper in the finish. I knew that the green pepper finish would be perfect with the peppery 3 Pepper Sausage and Potato Skillet, and boy did it. The spices compliment each other well while the fruit and cocoa help to balance out the pepper and andouille sausage. As great as the wine is now, I think that the Syrah will be even better laid up for a couple of years.

Get the recipe for 3 Pepper Sausage and Potato Skillet here.

Buy a bottle of Jacob Williams 2010 Hi-Valley Vineyard Syrah here.

As with any part of a healthy lifestyle, always enjoy alcohol responsibly and in moderation.

Cosmos Creations Giveaway!

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Cosmos Creations Giveaway

DISCLAIMER: I was not compensated in any way for this post. While Cosmos Creations has donated a prize for the giveaway, I have not received any compensation and the opinions expressed herein are entirely my own.

Like many people striving to live a healthy lifestyle, I too have cravings for sweet or salty snacks. I know, you’re in shock, I am human, too. So I was very pleased to be introduced to Cosmos Creations through the International Food Blogger Conference. And the bonus? Like me, the company is from Oregon so I get to support a local business!

Cosmos Creations Premium Puffed Corn

Cosmos Creations makes premium puffed corn that is baked not fried. It’s non-GMO, gluten free, trans fat free, and the corn doesn’t have any kernels or hulls so it’s also easy on your teeth. In flavors such as Sriracha, Sea Salt & Vinegar, White Cheddar & Cracked Pepper, Sea Salt & Butter, Coconut Crunch, Salted Caramel, Caramel, and Cinnamon Crunch, there are sweet and savory flavors to satisfy every craving. And, they don’t leave me feeling guilty after!
Cosmos Creations Premium Puffed Corn

Would you like to try this delicious snack for yourself? Simply enter the giveaway below and you could win a Cosmos Creations Swag Bag with 2 big bags, 6 snack bags, and 4 single serve bags of assorted sweet and savory flavors. Just leave a comment telling me the flavor you’re most anxious to try. For additional entries, follow the instructions below.

BUT WAIT!

I’ve teamed up with 9 awesome bloggers to bring you a massive blogger giveaway! Once you enter my giveaway, head on over to I’m Gonna Cook That to enter the giveaway there for a handy Crisp 4 in 1 citrus peeler and get the link to the next blog giveaway. Wouldn’t it be something if you won all 9 prizes?! Be sure to check back here on 9/30/2014 after 8:00 am PST to see who won!

a Rafflecopter giveaway

*This giveaway is sponsored by Colleen’s Kitchen and is in no way sponsored, endorsed or administered by, or associated with, Cosmos Creations. Giveaway will end on Monday, September 29th, 2014 11:59 p.m. PST. One winner will be selected at random and will be announced (and tagged) in another post. Be sure to check back here on 9/30/14 after 8am PST to see if you’ve won. Winner will have 24 hours to respond to notification of win or a new winner will be chosen. Prize will be sent via US Post so you’ll need to provide your mailing address if you win. Please allow 6-8 weeks for delivery. Open to US residents only, must be 18 years or older to enter.*

3 Pepper Sausage and Potato Skillet

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3 Pepper Sausage and Potato Skillet Recipe - Colleen's Kitchen

Fall is here. I can’t deny it any longer.

This week I donned my boots, skinny jeans, t-shirt, cardigan and scarf and made it official. Forget the fresh smell of the rain, the crunch and crackle of fallen leaves, and the plethora of pumpkin flavored products lining the store shelves. If the boots and scarves are out, you know it’s autumn.

It’s the time of year that I start cooking indoors more, looking for quick and easy dinners to make the most of these ever shortening days. My cast-iron skillets come out of the cupboards and are the stars of many a fall meal. They’re easy and versatile, and what’s better than a one-pot meal?

3 Pepper Sausage and Potato Skillet Recipe - Colleen's Kitchen

Around 20 minutes to make and all cooked in 1 pan? Yes please!

For my 3 Pepper Sausage and Potato Skillet, I wanted something hearty and filling with a little heat and lots of color on the plate. Because food is not just about the taste, it’s also about the presentation. Our eyes are the gateways to our stomachs. I love the party pop of color that the peppers add to this dish.

Of course, the bonus is that this is a super quick and easy weeknight meal, perfect for those nights on the go with the kids. I used baby gold potatoes in this recipe, but it would be fantastic with baby red potatoes as well. Add in some lean Andouille chicken sausage for some heat and smoky cumin and crisp cilantro for flavor, and it’s truly a one-pot wonder.

 

3 Pepper Sausage and Potato Skillet
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Calories: 199.5
  • Fat: 7.4
  • Saturated fat: 1.8
  • Polyunsaturated fat: 0.3
  • Carbohydrates: 27.0
  • Sugar: 5.7
  • Sodium: 350.0
  • Fiber: 3.8
  • Protein: 10.3
  • Cholesterol: 27.0
Recipe type: Entree
Cuisine: Poultry
Less than 20 minutes to make, this easy, colorful and healthy 3 Pepper Sausage and Potato Skillet is a must for those busy weeknights!
Ingredients
  • 2 tsp olive oil
  • 1 lb. baby gold potatoes, diced
  • 2 links Andouille chicken sausage, quartered lengthwise and diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 medium orange bell pepper, diced
  • pinch of salt
  • 1 tsp ground cumin
  • ¼ cup chopped fresh cilantro
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the potatoes and sausage and cook for about 8 minutes or until the potatoes are lightly cooked.
  3. Add the peppers, salt and cumin and cook for another 5 minutes, stirring frequently.
  4. Remove from heat and toss with the cilantro. Serve immediately.

 

L’Ecole No 41 2013 Chenin Blanc

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L'Ecole No 41 2013 Chenin Blanc

Normally when I make a spicy Asian dish, I go for a Riesling or a Gewurztraminer. For my Sriracha Soba Noodle Bowl, though, I wanted something a bit different. I was looking for something that was fruity and just slightly off-dry to counter the spicy Sriracha and peppery Thai basil that I use in the recipe. Lucky for me, this Columbia Valley Chenin Blanc from L’Ecole No 41 was the perfect pick.

L’Ecole No 41 is a family-owned winery founded in 1983 in Washington state’s Walla Walla Valley. The winery is located in the historic Frenchtown School, the image so prominent on their label, and which also inspired the winery’s name.

I have not drunk much Chenin Blanc outside of France’s Loire Valley Vouvray. I am simply smitten with the array of Vouvray available: sparkling or still, sec or demi-sec. So when I came across this domestic – and somewhat local to me – Chenin Blanc, I was a little dubious. But, I am always game to try something new.

L'Ecole No 41 2013 Chenin Blanc

L’Ecole No 41 2013 Chenin Blanc and my Sriracha Soba Noodle Bowls are a perfectly easy and delicious meal.

One sip of L’Ecole’s Chenin Blanc and I was immediately transported back to my first encounter with Vouvray. I distinctly remember I was sitting on the beautiful patio at La Terrasse, a wonderful restaurant that sits in the shadow of the glorious castle of Amboise, France. This Chenin Blanc has an aromatic nose of jasmine and orange blossom with flavors of juicy apple and a surprisingly crisp finish, it was just as delightful as any Vouvray I’ve had the pleasure of sipping.

More importantly, the fruitiness of the wine was a perfect foil for my spicy Sriracha Soba Noodle Bowl. I love it when a plan comes together.

Get my recipe for Sriracha Soba Noodle Bowls here.

Buy a bottle (or more) of the L’Ecole No 41 Chenin Blanc here.

As with any part of a healthy lifestyle, always enjoys alcohol responsibly and in moderation.