Cooking with Red Wine

Last weekend we had our church women's retreat. It was so refreshing to get out of the city, enjoy the great facilities at Dixon Valley, and fellowship with the Lord and my sisters. But like always, it has great to get back to my kitchen. This week has been very busy, but here are two recipes I had time to make. I've been experimenting a little with wine. It adds great flavor and consistency. Enjoy!

Barley, Beef, Squash and Kale Risotto

Olive Oil

Onion, chopped

1/2 cup Barley

Garlic

1/2 cup Red Wine

2 cups Water

1 cup Broth

Thyme

Sage

Black Pepper

Paprika

Ground Beef Sirloin

Butternut Squash, peeled and cubed

Kale, chopped

2 Tbsp Red Wine Vinegar

In a large soup pot, sauté onions and barley in olive oil until browned. Add wine, water, broth, spices and herbs. Bring to a boil and cook for about 40-45 minutes, or until barley is done.

In a separate skillet, cook ground beef and squash. Pour into soup pot. Add kale and red wine vinegar. Continue to cook until liquid is mostly absorbed.

Lamb and Vegetable Skillet Pie

Olive Oil

Onion, chopped

Garlic

Lamb, cubed

Sweet Potatoes, peeled and cubed

Green Beans

Peas

Tomatoes

Red Wine

Chicken Broth

Water

Paprika

Chili Powder

Fresh Basil

Sage

Coriander

Allspice

Black Pepper

1/2 cup Flour

1 tsp Baking Powder

Basil

Oil

Water

In a lidded skillet, sauté onions in olive oil. Add lambs and vegetables. Cook until browned. Add wine, broth, water, spices and herbs. Bring to a boil.

Combine biscuit ingredients. Drop clumps of dough into pot and continue to cook until dough is not done.