Lido Bay Bitch Tongue 2010 Grenache

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Lido Bay Bitch Tongue 2010 Grenache

Admit it, the name of this wine got your attention. Didn’t it?

Well it certainly got mine! I mean, who wouldn’t want to try a wine with a moniker like Bitch Tongue?

Bitch Tongue is the name of a line of big, fruity reds from Lido Bay that bills itself as “for the mouth that’s ready for fruit-drenched reds and the tongue that’s ready for everything else.” Intrigued? I don’t blame you one bit, my friend. So read on.

Lido Bay was founded by wine aficionado Dave Armstrong in just 2008, so it’s a relatively new winery in the wine world. But what an entrance they’ve made!

I discovered this Bitch Tongue 2010 Grenache several months ago at a tasting I attended and I’ve been hoarding it for just the right dish to serve it with. Now let me ask you, is there any better wine to pair with chili than Grenache? The answer is no.

So when I crafted my recipe for my Chili Roasted Butternut Squash Chicken Chili, I knew this sassy bottle of wine would be perfect with it. The Bitch Tongue 2010 Grenache comes from the Sea Shell Vineyards on the banks of the Huero Huero Creek near Paso Robles, California. The warm days and cool evening ocean air make for a bold, juicy wine with lots of character.

Lido Bay Bitch Tongue 2010 Grenache - Colleen's Kitchen

The Bitch Tongue 2010 Grenache is smooth and silky with jammy flavors of cherries and raspberries and a lingering, peppery finish. It is so entirely perfect with the sweet and spicy taste sensation of my Chili Roasted Butternut Squash Chicken Chili that I had to go back for more, both of the wine and the chili.

The winery says “we want our customers to be consumed by Lido Bay. Hook, wine and sinker.” You’ve got me!

Get my recipe for Chili Roasted Butternut Squash Chicken Chili here.

Buy a bottle of the Lido Bay Bitch Tongue Grenache here.

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

Chili Roasted Butternut Squash Chicken Chili

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Chili Roasted Butternut Squash Chicken Chili - Colleen's Kitchen

Weeks ago when I was working on my recipe for Chili Roasted Butternut Squash Farro Salad, the thought occurred to me: why not use this same preparation technique for the squash in a real chili recipe? Oh my what delicious thoughts that conjured!

And so I set about crafting this recipe for Chili Roasted Butternut Squash Chicken Chili.

Chili Roasted Butternut Squash Chicken Chili - Colleen's Kitchen

I started with the butternut squash prepared exactly as I prepared it for my salad, but that is where the similarities ended. I then used my deep cast iron skillet to brown up some lean ground chicken with red onion and a spicy jalapeno for extra heat. Finally, I mixed in some diced tomatoes, tomato paste, cannellini beans, chicken broth, and the roasted butternut squash cubes.

Chili Roasted Butternut Squash Chicken Chili - Colleen's Kitchen

All that was left to do was to reduce the heat to low, cover, and let the chili cook for an hour. This is probably the most torturous part of this cooking adventure as the amazingly delicious smells that waft from the kitchen will leave your mouth watering and your eyes watching the clock. The final slow cook is absolutely essential to a flavorful, thick chili though.

As with any good chili, I like to serve this with a chunk of cornbread. It’s true comfort food on a cool wintry evening.

Chili Roasted Butternut Squash Chicken Chili
 
Author: 
Nutrition Information
  • Serves: 5 servings
  • Serving size: 1½ cups
  • Calories: 309.8
  • Fat: 12.0
  • Saturated fat: 3.2
  • Polyunsaturated fat: 0.5
  • Monounsaturated fat: 1.4
  • Carbohydrates: 30.6
  • Sugar: 3.6
  • Sodium: 439.1
  • Fiber: 9.6
  • Protein: 25.3
  • Cholesterol: 148.0
Recipe type: Soup or Stew
Cuisine: Poultry
Prep time: 
Cook time: 
Total time: 
Butternut squash is roasted in chili spices then folded into an easy, hearty Chili Roasted Butternut Squash Chicken Chili for comfort food at it's best.
Ingredients
  • 2 tsp olive oil
  • 1 tbsp + 2 tsp chili powder (divided)
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • 2 cups peeled, cubed butternut squash (about "1/2)
  • 1 lb. lean ground chicken
  • 1 medium red onion, diced
  • 1 fresh jalapeno, minced
  • pinch of coarse sea salt
  • 1 14.5-oz. can diced tomatoes with no salt added
  • 1 15-oz. can cannellini beans
  • 1 tbsp tomato paste
  • 2 cups homemade, salt free chicken broth
Instructions
  1. Preheat oven to 400F
  2. Brush a baking sheet with the olive oil
  3. In a medium bowl, combine 2 tsp of the chili powder with the cumin, coriander and paprika. Toss with the butternut squash cubes until the cubes are well coated.
  4. Spread the squash in a single layer on the baking sheet, leaving space between the squash cubes.
  5. Bake for 30 minutes or until browned and tender.
  6. Heat a large, deep skillet on medium heat.
  7. Add the ground chicken and cook until lightly browned and crumbled.
  8. Add the red onion, jalapeno, and pinch of salt and continue cooking until the onion is transparent, about 5 more minutes.
  9. Stir in the remaining 1 tbsp of chili powder, diced tomatoes, cannellini beans, tomato paste, and chicken broth.
  10. Mix in the roasted butternut squash cubes. Reduce heat to low, cover and cook for 1 hour.
  11. Season with salt and pepper to taste and serve.

 

Holiday Entertaining: Baked Wonton Appetizers

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Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

This post is sponsored by Nasoya. Nasoya provided me with free product and asked me to provide a review. The opinions provided below are genuine and my own.

It seems that this time of year is a never-ending obstacle course of parties and festive outings, and of course that means I host my own as well. This year I wanted to create a savory appetizer rather than a traditional dessert for my family’s holiday get-together, so when Nasoya offered me the opportunity to try their wonton wrappers my creative juices started flowing.

Traditional wontons are full of fat, being stuffed with cheese and then deep fried. I decided to change mine up by reducing the cheese and baking them instead of frying them. But how to retain the creamy texture without any cheese, cream or butter?

I turned to my trusty vegetable friend that I so love to experiment with this time of year: butternut squash. Roasted and mashed, the butternut squash is creamy and delicious, perfect as a filling for wontons.

I ended up creating two varieties of wontons: Butternut Squash, Fig, and Gorgonzola Wontons, and Butternut Squash, Sage, Chanterelle Mushroom, and Parmesan Wontons. The former are sweeter due to the combination of squash and fig, yet the sweetness is off-set by the sharp bite from the gorgonzola. The latter are much more savory with a distinct earthy flavor from the sage and buttery chanterelle mushrooms, off-set by salty parmesan cheese. Both, are absolutely delicious and were the hit of the party.

Wontons might seem a little daunting to the novice chef, but the Nasoya wrappers are easy to work with and the pictorial instructions on the packaging make it foolproof to create your own wontons. Here’s how I assembled these delicious little nuggets:

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

Start by lying the wonton wrapper on your kitchen work surface in a diamond shape.

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

Place about 1 tbsp of the squash mixture into the upper half of the diamond.

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

Fold the wonton wrapper over the filling into a triangle shape. Brush the edges with water and press with your finger to seal.

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

Pull the left and right corners of the triangle back and down, pressing the points of the corners together to hold.

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

The baked wontons are golden and savory. There’s no need for a dipping sauce with these wontons, but I like to set out a dish of balsamic glaze for those who want some.

What are you making for your holiday party or potluck this year?

 

Butternut Squash, Fig and Gorgonzola Wontons
 
Author: 
Nutrition Information
  • Serves: 26 wontons
  • Serving size: 1 wonton
  • Calories: 41.6
  • Fat: 1.0
  • Saturated fat: 0.4
  • Polyunsaturated fat: 0.0
  • Monounsaturated fat: 0.3
  • Carbohydrates: 6.5
  • Sugar: 1.2
  • Sodium: 85.3
  • Fiber: 0.7
  • Protein: 1.4
  • Cholesterol: 3.6
Recipe type: Appetizer
Cuisine: Vegetarian
Liven up your holiday party with these savory, baked wontons featuring creamy, sweet butternut squash. Your guests will be vying for the recipe!
Ingredients
  • 2 tsp olive oil
  • 1 cup cooked, mashed butternut squash
  • 2 oz. crumbled gorgonzola cheese
  • ⅓ cup chopped, dried mission figs
  • pinch of salt
  • 26 Nasoya wonton wrappers
Instructions
  1. Preheat oven to 400F.
  2. Brush a baking sheet with the olive oil and set aside.
  3. In a medium mixing bowl, combine the squash, gorgonzola cheese, figs and salt until well combined.
  4. Place about 1 tbsp of the squash mixture into the center of 1 wonton wrapper.
  5. Fold the wrapper in half to form a triangle. Brush the edges of the wrapper with water and press to seal.
  6. Gently pull the left and right corners of the wrapper down and back until they slightly overlap; press to make the ends stick together.
  7. Lay the wonton on the greased baking sheet and repeat with the remaining filling and wrappers.
  8. Bake for 10-15 minutes or until golden. Let cool 5 minutes before serving.

 
Butternut Squash, Sage, Chanterelle Mushroom, and Parmesan Wontons
 
Author: 
Nutrition Information
  • Serves: 26 wontons
  • Serving size: 1 wonton
  • Calories: 43.4
  • Fat: 1.5
  • Saturated fat: 0.7
  • Polyunsaturated fat: 0.1
  • Monounsaturated fat: 0.6
  • Carbohydrates: 5.5
  • Sugar: 0.1
  • Sodium: 101.9
  • Fiber: 0.5
  • Protein: 1.7
  • Cholesterol: 4.1
Recipe type: Appetizer
Cuisine: Vegetarian
Liven up your holiday party with these savory, baked wontons featuring creamy, sweet butternut squash. Your guests will be vying for the recipe!
Ingredients
  • 2 tsp olive oil
  • 1 tbsp unsalted butter
  • ½ cup chopped, raw chanterelle mushrooms
  • 1 tbsp minced fresh sage
  • pinch of coarse sea salt
  • 26 Nasoya wonton wrappers
  • 1 cup cooked, mashed butternut squash
  • 2 oz. shredded parmesan cheese
Instructions
  1. Preheat oven to 400F.
  2. Brush a baking sheet with the olive oil and set aside.
  3. Heat the butter in a skillet over medium heat until foamy.
  4. Add the mushrooms, sage and salt and saute until the mushrooms are lightly browned and cooked, about 5 minutes. Remove from heat.
  5. In a medium mixing bowl, combine the squash, cooked mushroom mixture, and parmesan cheese until well combined.
  6. Place about 1 tbsp of the squash mixture into the center of 1 wonton wrapper.
  7. Fold the wrapper in half to form a triangle. Brush the edges of the wrapper with water and press to seal.
  8. Gently pull the left and right corners of the wrapper down and back until they slightly overlap; press to make the ends stick together.
  9. Lay the wonton on the greased baking sheet and repeat with the remaining filling and wrappers.
  10. Bake for 10-15 minutes or until golden. Let cool 5 minutes before serving.

 

Windsor Oaks 2011 Chalk Hill Malbec

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Windsor Oaks 2011 Chalk Hill Malbec

If you’ve been following me for a bit now, you know that I’ve been working on a recipe for a Gluten Free Blogger Bake Off sponsored by Krusteaz. I ended up creating an amazing Gluten Free Chili and Cornbread Pizza for that, and I have to admit that I was a bit stumped as to what wine to pair with it. I mean, if it was chili then I’d go for something substantial to stand up to the meaty-spicy flavor, like a GSM (Grenache Syrah Mourvedre) blend. On the other had, if it was pizza then I would like go for something a little lighter and fruitier, like a Sangiovese.

What to do?

Lucky for me, I visited Windsor Oaks a few weeks ago when I was in Napa and was able to taste their 2011 Chalk Hill Malbec. I have to admit that when I tasted it there, in 90+ degree heat, I was a little underwhelmed. It was a bit on the tart side and didn’t have the heft to go with the fruitiness that is so characteristic of Malbec. I actually thought it would benefit from being put up for another year or two. But knowing that I had a bottle of this in my cellar, and searching for a wine to pair with my Chili and Cornbread Pizza, and away from the California heat of course, I decided to give it another try. Good thing I did!

Windsor Oaks 2011 Chalk Hill Malbec - Colleen's Kitchen

Bridging the fusion of chili and pizza, the Windsor Oaks 2011 Chalk Hill Malbec is a delicious pairing!

This Malbec comes from the Chalk Hill AVA in California, which is right where the Windsor Oaks Winery is located. The altitude, chalky white ash soils, heat of the area and moderating afternoon breezes make it perfect territory for growing big, red wine varietals like Malbec, Cabernet Sauvignon, and Merlot.

The Windsor Oaks 2011 Chalk Hill Malbec is big at 14.8% with characteristic dark fruit flavors of cherries and plum. A well balanced and supple wine, it was a perfect choice to bridge that fusion of chili and pizza. I liked this wine so much better on a cold, damp evening here in my Pacific Northwest home, with some good food to pair it with, than I did during the tasting. I think I’ll have another please!

Get the recipe for my Gluten Free Chili and Cornbread Pizza here.

Buy a bottle of the Windsor Oaks Chalk Hill Malbec here.

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

Review: Nutri Ninja® Blender DUO with Auto-iQ™

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Nutri Ninja Blender Duo with Auto-iQ - Colleen's Kitchen

This post is sponsored by Ninja®. Ninja® provided me with a free Nutri Ninja® | Ninja® Blender DUO with Auto-iQ™ and asked me to provide a review. The opinions provided below are genuine and my own.

When Ninja® contacted me and asked me to provide them with feedback on their Nutri Ninja® | Ninja® Blender DUO with Auto-iQ™, I was thrilled. I’ve seen the ads for the product, and saw it up close and personal at the International Food Bloggers Conference in September, and I was anxious to give it a whirl. I was especially anxious to try it as an alternate to my juicer.

Needless to say, I was not disappointed.

First, I tried the Nutri Ninja® with a juice cleanse. The system I received came with 2 different bullet like containers for easy smoothie or juice making. I simply loaded the container up with the fruits and/or vegetables, a bit of unsweetened coconut water to thin the juice out, screwed the one-piece blade in place, and placed it on the console. A quick touch of the ultra-blend button and in about 1 minute I had a delicious juice to consume.

Nutri Ninja Blender Duo with Auto-iQ - Colleen's Kitchen

Juicing with the Nutri Ninja® ultra blend function results in a smooth, thick juice with no gritty, pasty texture.

I love that the blade is one piece, there’s no plastic ring, blade, and rubber gasket to take apart and clean. It washes off easily and quickly. I also love that I can set the blender on ultra blend and walk away; the Auto-iQ™ function allows the unit to pulse and whir away automatically without pressing any other buttons. But mostly I love that the resulting juice is fine, semi-thick, and delicious, it’s not gritty or chunky like the juices that most blenders produce.

Next I decided to test the Ninja® Blender on a soup. Now normally I like to use an immersion blender for soups, but I was working on a Slow Cooker Thai Carrot Peanut Soup recipe and I find that carrots often get missed with an immersion blender resulting in unpleasant chunks at the bottom of the soup bowl. So for this recipe I poured the soup into the blender, pressed the puree button, and voila! I had thick, creamy, silky soup with no chunks whatsoever.

Nutri Ninja Blender Duo with Auto-iQ - Colleen's Kitchen

Soup pureed with the Ninja® Blender is smooth, creamy and silky.

I love the size of the pitcher, it is larger than standard blender pitchers so I was able to puree the entire soup in one action rather than dividing it up into two separate blending efforts. Again, the Auto-iQ™ function allowed me to set the console and watch as the blender worked it’s magic, automatically pulsing to get the perfect puree. I think the key on the blender feature is the long, tall blade that runs up almost the full height of the blender, ensuring that everything gets pureed evenly. This also made for easy clean up; like the Nutri Ninja® there’s only a base and an easily insertable and removable blade, no pieces and parts to screw and unscrew.

The bottom line? I love my Nutri Ninja® | Ninja® Blender DUO with Auto-iQ™. I’ve already donated my old blender and cleared off the counter for this must-have kitchen appliance. I actually continue to use it every morning to make a filling, energizing juice for breakfast.

Now I’m drooling over the Ninja® Cooking System. Have you seen this yet? The idea of it puts my slow cooker to shame. I’ve been dropping hints all week with my family in hopes that Santa will bring me one for Christmas!

Gluten Free Chili and Cornbread Pizza

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Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

This is my entry for the Krusteaz Blogger Bake-Off and is being submitted as part of that contest sponsored by Krusteaz for a chance to win prizes. I also received free products from Krusteaz as part of the contest.

When I was invited to participate in the Krusteaz Blogger Bake-Off, I was both thrilled and nervous. I was asked to create an original recipe using one of Krusteaz’s new Gluten Free baking mixes: Blueberry Muffin, Pancake, Double Chocolate Brownie, or Honey Cornbread. I knew right away that I wanted to do something with the cornbread because savory entrees fit squarely within my recipe development comfort zone. I’m simply not as experienced with or inspired by breakfast dishes or desserts. But what to make with the Gluten Free Honey Cornbread?

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

I knew right away that I wanted to make something with Krusteaz Gluten Free Honey Cornbread mix.

I tossed around ideas of mixing something into the cornbread for a savory muffin or bread, but that just wasn’t original enough — cornbread muffins have been done. Then I thought of stuffing turkey breasts with a savory cornbread combination or making some sort of entree skillet bake with the cornbread, but both didn’t allow the cornbread to be the star of the dish like I wanted it to be. And then I had an aha moment: Pizza!

One of my favorite cold weather meals is chili and cornbread, so I decided to use the Gluten Free Honey Cornbread mix as the backbone for this recipe, as the crust that holds the entire pizza together, and then deconstruct chili for the toppings. In other words, top the cornbread crust with all the pieces and flavors of chili that I love, but not top it with chili itself. The result was a delicious and unique spin on two classic dishes: pizza as well as chili and cornbread. Here’s what I did:

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

I mixed the Krusteaz Gluten Free Honey Cornbread mix with skim milk, canola oil and a lightly beaten egg. To make a crisper crust, I brushed my 15″ baking stone with 1 tsp of canola oil and then used a rubber spatula to spread the cornbread batter on the baking stone. I spread it to about 1/2″ from the edge of the stone and then baked it for 15 minutes at 375F.

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

The cornbread bakes up evenly and golden on the baking stone and doesn’t run over the edge. It’s a perfect base for a pizza!

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

Instead of an ordinary marinara, I made a chili sauce using tomato sauce, tomato paste, chili powder, cumin, coriander, paprika, garlic, and salt to create a dark and delicious chili sauce. I like to make the most of the cornbread base and push the toppings as close to the edge of the crust as I can.

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

To incorporate a little pizza flavor and texture, I then top the chili sauce with shredded, part-skim mozzarella cheese.

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

Next, I add cooked, crumbled lean ground turkey to keep the dish lean while also adding that meaty texture that chili requires.

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

Thinly sliced red onion adds color and another layer of flavor.

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

Juicy red tomatoes add more pretty color and get us closer to that rich chili flavor.

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

I love the pop of green that a diced jalapeno adds to the pizza. And who doesn’t like a little heat with their chili?

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

Finally I finish the pizza off some shredded sharp cheddar cheese. It adds the perfect finishing bite to the pizza.

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

A final bake of 15 minutes at 375F and my Gluten Free Chili and Cornbread Pizza is ready to devour!

Gluten Free Chili and Cornbread Pizza - Colleen's Kitchen

I love to top my Gluten Free Chili and Cornbread Pizza with a little light sour cream and diced avocado. It’s a meal made in heaven!

Regardless of whether I win a prize in this contest or not, I think I knocked this recipe out of the park. It’s original, absolutely delicous, and I will definitely be making this again. To try it yourself, use the Krusteaz Store Locator to find the Gluten Free Honey Cornbread mix in your area and grab the detailed recipe below!

 

Gluten Free Chili and Cornbread Pizza
 
Author: 
Nutrition Information
  • Serves: 8 servings
  • Serving size: 1 wedge
  • Calories: 436.2
  • Fat: 18.2
  • Saturated fat: 4.0
  • Polyunsaturated fat: 3.7
  • Monounsaturated fat: 7.4
  • Carbohydrates: 49.5
  • Sugar: 19.9
  • Sodium: 956.8
  • Fiber: 3.3
  • Protein: 17.7
  • Cholesterol: 55.8
Recipe type: Entree
Cuisine: Poultry
Prep time: 
Cook time: 
Total time: 
All the delicious, comforting flavors of chili and cornbread combine for this easy and scrumptious Gluten Free Chili and Cornbread Pizza.
Ingredients
  • 1 box Krusteaz Gluten Free Honey Cornbread mix
  • 1 cup skim milk
  • ⅓ cup + 1 tsp canola oil (divided)
  • 1 large egg, lightly beaten
  • 8 oz. tomato sauce
  • 1 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 clove garlic, finely minced
  • ¼ tsp fine sea salt
  • 1 cup shredded part-skim mozzarella cheese
  • ½ pound raw lean ground white turkey, cooked and crumbled
  • ¼ medium red onion, thinly sliced
  • 2 roma (plum) tomatoes, diced
  • 1 jalapeno, halved lengthwise and thinly sliced
  • ½ cup shredded sharp cheddar cheese
Instructions
  1. Preheat oven to 375
  2. Brush a 15" diameter pizza baking stone with the 1 tsp of canola oil.
  3. In a medium mixing bowl, combine the cornbread mix, remaining ⅓ cup canola oil, milk and egg until well combined.
  4. Use a rubber spatula to spread the cornbread mix evenly on the pizza stone. Spread to within ½" of the edge of the stone.
  5. Bake for 15 minutes until golden. Remove from oven and let cool for 10 minutes.
  6. In a small mixing bowl, stir together the tomato sauce, tomato paste, chili powder, cumin, coriander, paprika, garlic and salt. Spread the sauce over the top of the cornbread, all the way to the edge.
  7. Top the pizza with the remaining toppings in the following order: mozzarella cheese, ground turkey, red onion, tomatoes, jalapeno, and sharp cheddar cheese.
  8. Bake 15 minutes until the cheese is melted and bubbly.
  9. Let the pizza cool for 5 minutes before slicing into 8 wedges and serving.
Notes
Level of difficulty: Easy

Optional: top the pizza with light sour cream and diced avocado(not included in the nutritional information).

 

Montinore Estate 2012 Müller-Thurgau

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Montinore Estate 2012 Müller-Thurgau - Colleen's Kitchen

This time of year I tend to yearn for big, spicy red wines to warm me up from the inside. But every so often, depending on the food I’m serving, I pull out a white. This is especially true when I’m making a spicy Asian dish, there’s nothing better to pair with Asian food than an off-dry white wine.

This Montinore Estate 2012 Müller-Thurgau is a perfect example. Situated in Oregon’s Willamette Valley, Montinore Estate is run by the Marchesi family: Owner and Winegrower Rudy Marchesi and his daughter, General Manager, Kristin Marchesi. Overseeing the white winemaking is Stephen Webber who professes a love of cool-climate white varietals.

Montinore Estate 2012 Müller-Thurgau paired with Slow Cooker Thai Carrot Peanut Soup - Colleen's Kitchen

Montinore Estate 2012 Müller-Thurgau with my Slow Cooker Thai Carrot Peanut Soup

Lucky for us that includes Müller-Thurgau, an oft over-looked, cheap, sweet white wine. In the hands of Montinore, though, this Müller-Thurgau, is elegant, complex, and satisfying. The Montinore Estate 2012 Müller-Thurgau is rich with pear and honey yet finishes with light grapefruit and pineapple notes for an off-dry white that isn’t overly sweet and has a slight crispness to it. It’s refreshing and perfect with spicy Asian food.

This is exactly why I chose to serve the Montinore Estate 2012 Müller-Thurgau with my Slow Cooker Thai Carrot Peanut Soup. The sweet carrots, tart lemongrass and kefir lime flavors, and spicy red curry in the soup all play well against the sugary fruit flavors in the wine. It makes for a lovely, refreshing fall meal on a busy night.

Get the recipe for Slow Cooker Thai Carrot Peanut Soup here.

Buy a bottle of the Montinore Estate 2012 Müller-Thurgau here.

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

Slow Cooker Thai Carrot Peanut Soup + GIVEAWAY!

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Slow Cooker Thai Carrot Peanut Soup - Colleen's Kitchen

This time of year when I go to work in the dark and come home in the dark, I love to break out my slow cooker. What’s better than throwing some ingredients in the slow cooker before you leave the house and have it all ready and waiting for you when you walk in the door? Plus, the house always smells amazing.

Slow Cooker Thai Carrot Peanut Soup - Colleen's Kitchen

The slow cooker is filled and ready to cook.

My first slow cooker recipe this season is this Thai inspired soup that is creamy, sweet, and mildly spicy, yet entirely vegan. I start by throwing everything in the slow cooker, covering the pot, and letting it cook on low for up to 10 hours. When I come home, there’s nothing left to do but to puree it up and serve.

But wait! There is one secret to the success of this dish: Nasoya Silken Tofu.

Slow Cooker Thai Carrot Peanut Soup

Add a few peanuts for garnish if desired.

Nasoya Silken Tofu is extra soft and creamy and makes a perfect substitute for cream in a dish like this. I simply puree it up with the cooked soup, let the soup reheat a bit, and serve. It’s thick, creamy, and you would never know that there’s tofu in there. Bonus: using tofu also adds a nice little nutritional pop of protein to the recipe.

GIVEAWAY DETAILS!

Would you like to try Nasoya Silken Tofu or other Nasoya product? The first 3 people to leave a comment below telling me what you’d like to make with Nasoya Silken Tofu will receive a coupon for a free Nasoya product!

Slow Cooker Thai Carrot Peanut Soup
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1½ cups
  • Calories: 204.0
  • Fat: 8.5
  • Saturated fat: 1.4
  • Polyunsaturated fat: 0.5
  • Carbohydrates: 21.2
  • Sugar: 9.0
  • Sodium: 558.6
  • Fiber: 4.9
  • Protein: 9.9
  • Cholesterol: 133.5
Recipe type: Soup or Stew
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Creamy and brimming with sweet and spicy flavor, this vegan Slow Cooker Thai Carrot Peanut Soup will fill your belly with warm goodness on a cold fall weeknight.
Ingredients
  • 2 lbs. carrots, trimmed and coarsely chopped
  • 4 cups homemade, salt-free vegetable broth
  • 3 tbsp creamy peanut butter
  • 2 tbsp hoisin sauce
  • 2 tbsp red curry paste
  • 1 tbsp minced Thai basil
  • 2 kefir lime leaves, ribs removed and minced
  • 1 stalk lemongrass
  • ¼ tsp salt
  • 16 oz. Nasoya silken tofu
Instructions
  1. Place the carrots, broth, peanut butter, hoisin sauce, red curry paste, kefir lime leaves, lemongrass, basil, and salt in a slow cooker.
  2. Cover and cook for 8-10 hours on low.
  3. Remove the lemongrass and discard.
  4. Add the tofu and puree until completely creamy using either a blender or immersion blender.
  5. Return the soup to the slow cooker, cover and let heat on high for 20-30 minutes before serving. Add salt and pepper to taste.

 

Lemelson Vineyards 2012 Six Vineyards Pinot Noir

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Lemelson Vineyards 2012 Six Vineyards Pinot Noir

One of my favorite go to wines for Thanksgiving is Pinot Noir. It’s light and fruity, balancing out a heavy meal, and leaves me feeling satisfied yet not over-indulgent.

The Lemelson Vineyards 2012 Six Vineyards Pinot Noir fits that description perfectly. The grapes are sourced from, as the name indicates, six different vineyards, all in Oregon’s famed Willamette Valley, yet hales from 3 difference AVA’s: Yamhill Carlton, Dundee Hills, and Chehalem Mountain. It’s a bigger Pinot Noir at 14.2% alcohol, but retains the classic pinot noir flavor of bright red cherry and earthy. The finish is silky and lightly peppery, perfect for a Thanksgiving meal.

Lemelson Vineyards 2012 Six Vineyards Pinot Noir

I picked the Lemelson Vineyards 2012 Six Vineyards Pinot Noir to pair with my Fall Raw Green Quinoa Salad. The bright cherry is perfect with the sweet-tart sensations from the apple, fennel, brussel sprouts, and dried cranberries in the salad. I can’t wait to pop open a bottle of this with the family for the holidays.

Get the recipe for Fall Raw Green Quinoa Salad here.

Buy a bottle of Lemelson Vineyards 2012 Six Vineyards Pinot Noir here.

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

Lemelson Vineyards 2012 Six Vineyards Pinot Noir

Cookbook Review: Skinny Juices by Danielle Omar, MS, RD

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Skinny Juices by Danielle Omar, MS, RD - Colleen's Kitchen

As you know, I did my first juice cleanse earlier this year with Suja Juice and I absolutely loved it. So when I had an opportunity to review Skinny Juices by Danielle Omar, MS, RD, I was excited at the opportunity to design my own juice cleanse and make my own juices.

Skinny Juices by Danielle Omar, MS, RD - Colleen's Kitchen

 

I have to warn you that I am in no way an advocate of using juice cleanses as a way to drop a quick amount of weight. While that is typically an outcome, I like to use a cleanse to detox my body and re-set and re-calibrate my appetite. I find that it also helps me build self-confidence: if I can live on nothing but juice for 5 days then I can certainly say no to the office candy bowl.

I started by first reading through Skinny Juices; there are excellent tips on choosing a juicer and juicing versus blending, as well as a sample detox plan. I decided to create my own cleansing plan using my previous juice cleanse as a template. I read through each of the 101 recipes and came up with a menu of 6 different juices for each day: breakfast, morning snack, lunch, afternoon snack, dinner, and dessert. My strategy was to pick more filling juices for my main meals, energizing juices for my snacks, and something to satisfy my sweet tooth for dessert.

Skinny Juices by Danielle Omar, MS, RD - Colleen's Kitchen

I intended to cleanse for 5 days and I need variety in my diet so I designed 2 different menus with 6 different juices for a total of 12 recipes to try. In the end, my plan looked like this:

Days 1, 3, 5:

  • Breakfast: Mornin’ Glory
  • Morning Snack: O2 Builder
  • Lunch: Minty Mojito
  • Afternoon Snack: Cleansing Lemonade
  • Dinner: The Feast
  • Dessert: Radiance

 

Days 2, 4:

  • Breakfast: Kiwi Cleanse
  • Morning Snack: Cosmic Love
  • Lunch: Red Fresca
  • Afternoon Snack: Citrus Delight
  • Dinner: Greek Goodness
  • Dessert: Kiwi Cooler

 

For the juicing, I decided to use a combination of my juicer and my new Ninja Nutri Blender Duo. Those fruits or vegetables that have a lot of pulp, such as carrots, beets, apples and cucumbers, went through the juicer. However green veggies like kale, spinach and lettuce as well as soft fruits like strawberries, pineapple and mango went through the blender. I found this gave the juices a little more heft while my Ninja Nutri blended everything so fine that I didn’t have the gritty texture that so often comes with blending greens.

The recipes in Skinny Juices are incredibly easy to follow, it’s simply a matter of combining the listed ingredients in either the blender or juicer, or a combination of the two as I did. In fact, most recipes have only one cooking instruction: Juice.

I found that the juices are also easy to prep ahead of time and keep well overnight. In fact, for recipes that use chia seeds, like Red Fresca, I actually preferred this as it allowed the chia seeds to expand in the liquid and become more digestible.

Every night before I went to bed I would prepare the juices for the next day rather than using valuable morning time to make them before work. I found they were very easy to store and transport in pint-sized mason jars. If a recipe didn’t quite fill the jar, I added a little unsweetened coconut water to make it more substantial.

My favorite juice of those that I tried was definitely the O2 Builder. There is something about the combination of beets, carrots, strawberries, and apples that was absolutely divine. It was sweet and creamy and absolutely filling. I also really enjoyed the Mornin’ Glory, Cosmic Love, Red Fresca, and Radiance. Heck, I liked all of the recipes I tried.

Skinny Juices by Danielle Omar, MS, RD - Colleen's Kitchen

My least favorite of those that I tried was The Feast. I wound up halving the recipe because it makes such a large portion, but I also didn’t care for the garlic and ginger in the recipe, it was just a bit too powerful for my palate. After making the juice as written on the first day, on the following days I left the garlic and ginger out and added a bit of fresh basil for extra flavor. I loved that!

I noticed a difference in myself after the first day of cleansing. I wasn’t hungry, I had a ton of energy, and my mood was very positive. By the time I finished my 5 day cleanse I had not only lost 12 pounds, but I had gained a renewed perspective into myself. I so enjoyed making my own juices and the way the cleanse made me feel that I’ve decided to change my morning breakfast routine from steel-cut oats with berries, hemp hearts, chia seeds, and flax seeds to a filling juice. I think that cutting down on the grains and increasing the raw fruits and vegetables in my diet will not only help my digestion but will also elevate my mood and energy levels. Below is the juice that I make, in my Ninja Nutri Blender, every morning.

If you’re interested in trying a cleanse yourself, I highly recommend snagging a copy of Skinny Juices and making your own juices. You won’t regret it.

*Important Note: This cookbook was provided to me at no cost to review. The opinions in this post are completely my own, other than the cookbook being provided at no cost, I was not compensated for this review in any way.

Rise and Shine!
 
Author: 
Nutrition Information
  • Serves: 1 serving
  • Serving size: 12 oz.
  • Calories: 181.3
  • Fat: 1.2
  • Saturated fat: 0.1
  • Polyunsaturated fat: 0.3
  • Carbohydrates: 59.6
  • Sugar: 22.8
  • Sodium: 37.5
  • Fiber: 8.0
  • Protein: 2.7
  • Cholesterol: 0.0
Recipe type: Juice
This energizing breakfast juice will kickstart your day and get you going!
Ingredients
  • 3 small leaves fresh kale, roughly chopped
  • 1 medium honecrisp apple, cored and roughly chopped
  • 2 persian cucumbers, roughly chopped
  • juice of 1 lemon
  • ½" piece of fresh ginger root
  • ¼ cup unsweetened coconut water
  • dash of cayenne pepper
Instructions
  1. Put all ingredients into the blender and puree until fine and the consistency of a smoothie.