I Can Eat Pasta Too - Shrimp & Wine

There are a few things that I try to keep in stock.  If the grocery store has a good deal, I am guaranteed to fill my chest freezer with shrimp, chicken, ground meat and fish.  It definitely saves me another trip to the grocery store.

What else saves me a trip to the store?  Having a garden in my back yard with an endless supply of free produce.  What can I say... I was feeling "lazy" on this particular day.

This dish is a proven time saver!  I hope that you enjoy it as much as we did.

Wine Garlic Shrimp Pasta (Gluten-Free)

Prep time = 15 minutes

Cook time = 10 minutes

- 1 package of thawed pre-cooked shrimp (it was cheaper to buy the shrimp with tails and quick to remove)

- 1 small sweet onion, chopped

- 1 medium green pepper, chopped

- 2 medium tomatoes, seeded and chopped

- 1 clove of minced garlic (or 1/2 TBSP of the jar stuff)

- 7 to 8 basil leaves, cut into ribbons (roll the basil into a tube and cut all the way down to resemble ribbons)

- 2 TBSP of extra virgin olive oil

- 1/4 cup of white wine (the alcohol will cook out)

- Salt and pepper to taste

- 1 package of gluten-free pasta (or regular if you prefer the wheat)

- 1/2 cups of shredded Italian cheeses (Wal-Mart has a combo of Part-skim Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago)

In a large skillet over medium heat, add the olive oil, onions, a little salt and pepper.  When the onions begin to soften, add the peppers and garlic. Continue cooking 2 or 3 minutes and add the cooked shrimp (add this step before the peppers if the shrimp is uncooked).  Let the contents cook together a couple minutes, then add tomatoes, basil and wine.  Let the mixture reduce and simmer for 3 to 4 minutes before adding the pasta.  Add salt and pepper, taste and adjust accordingly.  Simmer 1 to 2 minutes.  Add cheese, cover and take off the heat.  Serve and enjoy once the cheese has melted.

Side note:  This dish would also be great over rice.

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Random Fact About the Writer:  I add crushed red pepper or hot sauce to just about anything.  Dishes like this one are perfect with a little extra heat in the background.  Add it directly to the dish at the beginning or to your personal serving at the end.  My husband does not like spicy food, so most of my recipes are lacking heat for that reason.

Copyright 2012 Hint of Thyme.  All rights reserved.

Cooking With Wine - Chicken Dumpling Soup

A couple weeks ago we attended a weekly church group gathering.  During the discussion about food, some of the women in our group had expressed their love for a local restaurants' "dumpling soup".  They said that it did not have chicken but was undoubtly delicious.  I was intrigued.

Several days later I decided to create my own "dumpling soup", but would definitely include chicken.  This recipe is the perfect winter meal.  I also created it as a thank you dinner for my dear friend, Danielle (read about the soup that she made for me).

The soup is inspired by Paula Deen's recipe.  I was a bit cautious at first - considering how much butter she uses.  With numerous changes... I am able to call this soup my own.  I hope that you enjoy it as much as we did.  My husband said it was a "home run".  In man terms, I'll take that as pretty-gosh-darn-good!

Prepare time = 30 minutes

Cook time = 2 hours

Chicken Vino Dumpling Soup

Liquids:

- 6 cups of chicken stock

- 4 cups of white wine (I recommend Sauvignon Blanc. Note: I only spent $3 on the wine)

- 1 TBSP of butter

Meat/Vegetable:

- 2 cups of shredded chicken (Tip: I used a store-bought rotisserie chicken and still had some left over)

- 3 celery stalks, diced

- 3 peeled carrots, diced

- 1/2 medium yellow onion, diced

- 1 clove garlic, minced

- 1/2 cup of frozen peas or corn

- 1/4 cups fresh parsley, chopped

Spices:

- 1/2 TSP ground nutmeg

- 2 TBSP tarragon

- 2 bay leaves

- 1 TBSP thyme

- Ground pepper to taste

- Kosher salt - approx. 1 1/2 TBSP

Dumplings:

- 2 TBSP butter

- 1 1/4 cup all-purpose flour

- 2 large eggs

- 1/2 TSP ground nutmeg

- 1 cup of milk

- Salt and pepper

Instructions:

Prepare all vegetables and meat before adding liquids to a large cooking pot.  Add the liquids to the cooking pot.  Gradually begin to add the chicken and all vegetables.  Season with salt and pepper.  Taste.  Then add all the spices.  Cook on medium-low heat for 1.5 hours, stir occasionally. 

In a medium sauce pan, heat the butter and milk to a slow simmer.  When it begins to slowly bubble, add the flour.  Remove from heat and add the eggs.  Season with nutmeg, salt and pepper.  Whisk until dough is thick.  Use a tablespoon to from small to medium sized balls of dough.  Gradually drop dough into the heated soup broth.  Stir gently.  Cook on medium-low heat for another 30 minutes.  Serve and enjoy!

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I can shamelessly admit that creating the dumplings made me a bit nervous.  Everything turned out very well though.  We used a french bread for dipping.  If you choose to make your own bread... I would recommend a dill bread or fresh dinner roll.  Pair with a crisp glass of your favorite Riesling.

This recipe will make enough for 6-8 servings.  I hope you enjoy it! 

Please leave a comment and let me know if you try it.  Have a fantastic weekend!

We could all use a hint of more time!

Copyright 2011 A Hint of Thyme.  All rights reserved.

Wine in Food?

If you know me.. then you understand my love for buttery, creamy Chardonnay wine!  There is something so relaxing and calming about standing in the kitchen after a long day at the office and putting all your left over energy into what ever you're cooking.  Am I right?  Add a glass of wine and it's perfect.

I have not yet made a red wine sauce but, I've used a few different variations of a white wine sauce.  Tonight I made spaetzle for dinner, which is a small German potato dumpling (it can be found in the ethnic food aisle).  Typically when my Mom serves spaetzle we'll poor the gravy from Sauerbraten over the top.  Mmm, German food.

Unfortunately, I have not yet learned how to properly make a Sauerbraten.  Therefore the gravy was not accessible.  I had the box of spaetzle sitting in my pantry for 5 months because I could not get passed the fact that Sauerbraten gravy was not going to join the spaetzle party.  So, I decided to create a creamy wine sauce that could easily trump my love for that missing gravy.

Creamy White Wine Sauce
- 2 TBSP of butter
- 2 TBSP of flour
- 1/4 to 1/2 cup of white wine
- 1/2 TBSP of French Tarragon
- Lemon zest (if you have it on hand)
- 3/4 cup of water
- 1 small clove of minced garlic
- Salt and Pepper

In a skillet or sauce pan.. add the butter and flour.  Stir continuously until it has thickened.  Add the wine and stir continuously until thickened.  I slowly added the water and continued to taste the sauce until the wine flavor was not very strong.  Add as much or as little water as you would prefer.  Add the garlic - not too much though, the wine is the star here.  Add the tarragon, salt and pepper.  Continue to taste the sauce as your mixing it - you can always add more wine or more water but, you cannot take it out.

This sauce was great over the top of spaetzle.  It would be perfect over grilled fish or even pasta.  I hope that you enjoy it!