Non Alcoholic Wine Food Recipes For More Information: E-mail: [email protected]@yahoo.com Or E-mail: [email protected]@yahoo.com.

Non Alcoholic Wine Food Non Alcoholic Wine Food RecipesRecipes

For More Information:

E-mail :[email protected]

Or

E-mail :[email protected]

Dubai- United Arab Emirates

Creamy Curried Chicken Creamy Curried Chicken BreastsBreasts

1 Cup Chardonnay (Non Alcoholic)1 Cup Chardonnay (Non Alcoholic)1/4 Cup currants1/4 Cup currants1 tsp. Light olive oil with dash of sesame oil1 tsp. Light olive oil with dash of sesame oil4 six-oz boneless chicken breasts with skin 4 six-oz boneless chicken breasts with skin onon1/4 tsp. Salt1/4 tsp. Salt1/4 tsp. White pepper1/4 tsp. White pepper2 cups sliced mushrooms2 cups sliced mushrooms1 TB curry powder1 TB curry powder1 Cup evaporated skimmed milk1 Cup evaporated skimmed milk2 TB cornstarch mixed with 2 TB ARIEL Brut 2 TB cornstarch mixed with 2 TB ARIEL Brut Cuvee or ChardonnayCuvee or Chardonnay4 Cups cooked long grain white rice4 Cups cooked long grain white rice3 Cups tiny sweet peas, slightly steamed 3 Cups tiny sweet peas, slightly steamed


Soak the currents in the ARIEL wine Soak the currents in the ARIEL wine for 10 to 15 minutes. for 10 to 15 minutes.

Heat the oil in a skillet large enough Heat the oil in a skillet large enough to hold all the chicken breasts. to hold all the chicken breasts.

Lay the breasts in the hot pan skin Lay the breasts in the hot pan skin side down; sprinkle with salt and side down; sprinkle with salt and pepper and fry until browned, 3 to 4 pepper and fry until browned, 3 to 4 minutes. minutes.

Turn, brown the other side about 3 Turn, brown the other side about 3 minutes and remove from pan. minutes and remove from pan.


Pour off most of the pan juices, Pour off most of the pan juices, leaving a moist base. leaving a moist base.

Toss in the mushrooms and cook Toss in the mushrooms and cook until they start to give up their liquid. until they start to give up their liquid.

Add the curry and pour in the non Add the curry and pour in the non alcoholic wine with the currants.alcoholic wine with the currants.

Remove skin from chicken, return Remove skin from chicken, return the chicken to the pan, cover and the chicken to the pan, cover and simmer for 20 minutes.simmer for 20 minutes.


Set the chicken breasts on a warm Set the chicken breasts on a warm plate and pour the evaporated milk plate and pour the evaporated milk into the pan and stir well. into the pan and stir well.

Now add the slurry (cornstarch and Now add the slurry (cornstarch and Ariel Chardonnay) and heat to thicken.Ariel Chardonnay) and heat to thicken.

To serve: Coat each breast with sauce To serve: Coat each breast with sauce and mushrooms. and mushrooms.

Pour the rest of the sauce over the hot Pour the rest of the sauce over the hot rice. rice.

Add the tiny, sweet peas to complete Add the tiny, sweet peas to complete this meal. this meal.


Nutritional Profile (per serving)Nutritional Profile (per serving)% of Daily Value:Kerr% of Daily Value:Kerr Calories:581Calories:581 Fat (gm):6Fat (gm):6 Saturated Fat (gm):1Saturated Fat (gm):1 Calories from Fat:31Calories from Fat:31 %Cholesterol (mg):65%Cholesterol (mg):65 Sodium (mg):374Sodium (mg):374 Fiber (gm):9Fiber (gm):9 Carbohydrates (gm):90Carbohydrates (gm):90

Champagne Poached Salmon Champagne Poached Salmon FilletsFillets

Salmon:Salmon:1 1/2 Cups ARIEL Blanc 20001 1/2 Cups ARIEL Blanc 20001 tsp. dried tarragon1 tsp. dried tarragon2 cloves garlic, crushed2 cloves garlic, crushed10 peppercorns10 peppercorns4 four ounce salmon fillets4 four ounce salmon fillets1 TB. Arrowroot mixed with 2 TB. 1 TB. Arrowroot mixed with 2 TB. ARIEL 2000 ARIEL 2000


Side Dish:Side Dish:3 cups cooked long grain rice, hot3 cups cooked long grain rice, hot3 cups chopped arugula or mustard 3 cups chopped arugula or mustard greens, uncookedgreens, uncooked2 Roma tomatoes, seeded and 2 Roma tomatoes, seeded and choppedchopped1/4 tsp. salt1/4 tsp. salt1/4 tsp. freshly ground pepper1/4 tsp. freshly ground pepper


Garnish:Garnish:1 TB. Chopped fresh tarragon or 1 TB. Chopped fresh tarragon or parsleyparsley4 cups lightly steamed broccoli 4 cups lightly steamed broccoli sprinkled with freshly squeezed sprinkled with freshly squeezed lemon juicelemon juice


Bring the Brut, tarragon, garlic, and Bring the Brut, tarragon, garlic, and peppercorns to a boil in a small peppercorns to a boil in a small saucepan. Cover and allow to simmer saucepan. Cover and allow to simmer for 5 minutes. Strain into a large sided for 5 minutes. Strain into a large sided skillet. skillet.

Lay the salmon fillets into the poaching Lay the salmon fillets into the poaching liquid, skin side down. liquid, skin side down.

Spoon the liquid over the top, cover and Spoon the liquid over the top, cover and simmer over low heat for ten minutes. simmer over low heat for ten minutes.


While the salmon is cooking, While the salmon is cooking, combine the hot rice with the greens, combine the hot rice with the greens, tomatoes, and seasonings. Cover and tomatoes, and seasonings. Cover and keep warm.keep warm.

When the salmon is done, place a When the salmon is done, place a fillet on each of the four warm plates fillet on each of the four warm plates with a scoop of the rice. Strain the with a scoop of the rice. Strain the liquid back into the small saucepan liquid back into the small saucepan and pour in the slurry. and pour in the slurry.

Cinnamon Apple Frozen Cinnamon Apple Frozen YogurtYogurt

I've found that soymilk helps to I've found that soymilk helps to smooth out homemade frozen smooth out homemade frozen yogurt. yogurt.

This recipe has one of the best This recipe has one of the best textures Graham has achieved to textures Graham has achieved to date. date.

Please try this and let us know what Please try this and let us know what you think!you think!(makes one quart) (makes one quart)


2 medium cooking apples (jonogold, 2 medium cooking apples (jonogold, Gravenstein, Winesap) peel on, roughly Gravenstein, Winesap) peel on, roughly chopped.chopped.1 Cup ARIEL White Zinfandel1 Cup ARIEL White Zinfandel1 TB cornstarch mixed with 2 TB ARIEL 1 TB cornstarch mixed with 2 TB ARIEL White Zinfandel (slurry)White Zinfandel (slurry)1/4 cup sugar1/4 cup sugar1/4 cup white corn syrup1/4 cup white corn syrup1/4 tsp. ground cinnamon1/4 tsp. ground cinnamon1/4 tsp. vanilla1/4 tsp. vanilla1 cup yogurt cheese1 cup yogurt cheese3/4 cup 1% soy milk 3/4 cup 1% soy milk


Cook the chopped apples with the wine Cook the chopped apples with the wine over medium heat until the apples are over medium heat until the apples are very soft and the liquid is almost gone, very soft and the liquid is almost gone, about 25 min.. Push through a strainer.about 25 min.. Push through a strainer.

Return the strained puree to saucepan, Return the strained puree to saucepan, stir in the slurry, and heat to cook the stir in the slurry, and heat to cook the cornstarch, 30 seconds to one minute.cornstarch, 30 seconds to one minute.Add the sugar, corn syrup, cinnamon, and Add the sugar, corn syrup, cinnamon, and vanilla, stirring until the sugar is vanilla, stirring until the sugar is dissolved. dissolved.

Allow to cool, then set in the refrigerator Allow to cool, then set in the refrigerator to chill. to chill.


Whisk the yogurt and soymilk Whisk the yogurt and soymilk together until very smooth. together until very smooth.

Add the chilled apple mixture and Add the chilled apple mixture and stir until well mixed.stir until well mixed.

Pour into your ice cream freezer and Pour into your ice cream freezer and freeze according to the freeze according to the manufacturer's directions. manufacturer's directions.

Let it ripen in the freezer for 1 hour Let it ripen in the freezer for 1 hour if you like. It is best serves slightly if you like. It is best serves slightly soft. soft.


Nutritional Profile (per serving)Nutritional Profile (per serving) % of Daily Value:% of Daily Value: KerrKerrCalories:2411Calories:2411 % Fat (gm):1% Fat (gm):1 Saturated Fat (gm):0Saturated Fat (gm):0 Calories from Fat:3%Calories from Fat:3% Cholesterol (mg):2Cholesterol (mg):2 Sodium (mg):141Sodium (mg):141 Fiber (gm):2Fiber (gm):2 Carbohydrates (gm):53Carbohydrates (gm):53 Protein (gm):8Protein (gm):8

Italian Beef Stew with Italian Beef Stew with PolentaPolenta

The flavor in this dish comes primarily The flavor in this dish comes primarily from the wine and vegetables with the from the wine and vegetables with the beef just rounding it out. beef just rounding it out.

It's a good example of "meat in a It's a good example of "meat in a minor key". minor key".

It can be served with pasta or rice It can be served with pasta or rice instead of polenta but the polenta has instead of polenta but the polenta has a special creamy texture that goes a special creamy texture that goes beautifully with the chewy meat and beautifully with the chewy meat and tender vegetable. tender vegetable.

Italian Beef Stew with Italian Beef Stew with PolentaPolenta StewStew

1 tsp. light olive oil with a dash of toasted sesame 1 tsp. light olive oil with a dash of toasted sesame oiloil12 ounces beef round, trimmed of all fat and cut in 12 ounces beef round, trimmed of all fat and cut in 1 inch cubes1 inch cubes1/4 tsp salt1/4 tsp salt1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1 ounce Canadian bacon, chopped1 ounce Canadian bacon, chopped1 cup chopped onion1 cup chopped onion1/2 cup diced carrots1/2 cup diced carrots1/3 cup chopped celery1/3 cup chopped celery1 tsp. oregano1 tsp. oregano1/2 tsp. thyme1/2 tsp. thyme1 bay leaf1 bay leaf1 cup ARIEL Cabernet Sauvignon1 cup ARIEL Cabernet Sauvignon1/2 cup low sodium beef broth, preferably 1/2 cup low sodium beef broth, preferably homemadehomemade1/2 cup low sodium diced tomato1/2 cup low sodium diced tomato1 tsp. arrowroot mixed with 1 Tbl. Merlot (slurry) 1 tsp. arrowroot mixed with 1 Tbl. Merlot (slurry)

Italian Beef Stew with Italian Beef Stew with PolentaPolenta PolentaPolenta

3 cups cold water3 cups cold water1 cup cornmeal1 cup cornmeal1/4 tsp. salt1/4 tsp. salt1/4 tsp. freshly ground black pepper1/4 tsp. freshly ground black pepper

VegetableVegetable2 bunches collard greens, washed, stemmed and 2 bunches collard greens, washed, stemmed and lightly steamedlightly steamed


Preheat the oven to 350F.. Preheat the oven to 350F.. Heat 1/2 teaspoon of the oil in an oven Heat 1/2 teaspoon of the oil in an oven

proof skillet. proof skillet. Brown the meat on all sides and Brown the meat on all sides and

remove from the pan. remove from the pan. Pour the rest of the oil into the same Pour the rest of the oil into the same

pan and fry the onion until it starts to pan and fry the onion until it starts to wilt, 2 or 3 minutes. wilt, 2 or 3 minutes.

Add the garlic, Canadian bacon, Add the garlic, Canadian bacon, carrots, celery, herbs, salt and pepper. carrots, celery, herbs, salt and pepper.


Turn the heat to medium and cook for Turn the heat to medium and cook for 5 minutes stirring so the vegetables 5 minutes stirring so the vegetables don't brown. don't brown.

Return the meat to the pan, pour in Return the meat to the pan, pour in the wine, broth and tomatoes and add the wine, broth and tomatoes and add the bay leaf. the bay leaf.

Cover and bake for 1 1/2 hours in the Cover and bake for 1 1/2 hours in the preheated oven. preheated oven.

Discard the bay leaf and add the Discard the bay leaf and add the slurry. slurry.

Bring to a boil to thicken. Bring to a boil to thicken.


Before the stew is done, start the polenta in Before the stew is done, start the polenta in a large saucepan. a large saucepan.

Stir the cornmeal into the boiling water in a Stir the cornmeal into the boiling water in a slow, steady stream, keeping the water slow, steady stream, keeping the water boiling. boiling.

Add the salt and pepper after the cornmeal Add the salt and pepper after the cornmeal has been added. has been added.

Stir, scraping the bottom and sides of the Stir, scraping the bottom and sides of the saucepan often, until the polenta is thick and saucepan often, until the polenta is thick and pulls away from the sides of the pan cleanly. pulls away from the sides of the pan cleanly.

This will take 25 minutes for coarsely ground This will take 25 minutes for coarsely ground cornmeal and 5 to 10 minutes for regular cornmeal and 5 to 10 minutes for regular cornmeal.cornmeal.


To serve: Spoon the meat sauce To serve: Spoon the meat sauce over the polenta and sprinkle with over the polenta and sprinkle with chopped fresh parsley. chopped fresh parsley.

Served with the steamed collards on Served with the steamed collards on the side. the side.

Enjoy with Rouge or Merlot. Enjoy with Rouge or Merlot. Serves 4Serves 4


Nutritional Profile (per serving)Nutritional Profile (per serving) % of Daily Value: Classic/Kerr% of Daily Value: Classic/Kerr Calories:525/331Calories:525/331 Fat (gm):24/5Fat (gm):24/5 Saturated Fat (gm):8/1Saturated Fat (gm):8/1 Calories from Fat:41%/15%Calories from Fat:41%/15% Cholesterol (mg):112/48Cholesterol (mg):112/48 Sodium (mg):482/444Sodium (mg):482/444 Fiber (gm):3/7Fiber (gm):3/7 Carbohydrates (gm):25/46Carbohydrates (gm):25/46

Classic Compared: Beef Braised in Red Wine SauceClassic Compared: Beef Braised in Red Wine Sauce

Mushroom Barley SoupMushroom Barley Soup

This is a hearty vegetarian soup with This is a hearty vegetarian soup with the classical combination of the classical combination of mushrooms and barley. mushrooms and barley.

It can be made with beef broth It can be made with beef broth instead of water, if you prefer. instead of water, if you prefer.

It will warm your family and friends It will warm your family and friends on a chilly day. on a chilly day.


1 cup Merlot1 cup Merlot.35 ounce (1 package) dried Porcini mushrooms.35 ounce (1 package) dried Porcini mushrooms1/3 cup sun dried tomatoes1/3 cup sun dried tomatoes1/2 cup pearl barley1/2 cup pearl barley1/2 tsp salt1/2 tsp salt4 cups water4 cups water1 tsp. light olive oil with a dash of toasted sesame 1 tsp. light olive oil with a dash of toasted sesame oiloil1/2 cup chopped onion1/2 cup chopped onion2 cloves garlic, chopped2 cloves garlic, chopped1 pound crimini or white button mushrooms, sliced1 pound crimini or white button mushrooms, sliced1 tsp. dried basil1 tsp. dried basil1 1/2 cups low sodim, diced tomatoes in juice1 1/2 cups low sodim, diced tomatoes in juiceGarnishGarnish4 Tbl. Dannon plain, non fat yogurt 4 Tbl. Dannon plain, non fat yogurt


Heat the Merlot until it is hot but not Heat the Merlot until it is hot but not boiling. boiling.

Add the dried mushrooms and sun dried Add the dried mushrooms and sun dried tomatoes and soak for 30 minutes. tomatoes and soak for 30 minutes.

Drain through a sieve lined with a paper Drain through a sieve lined with a paper towel, saving the wine. towel, saving the wine.

Coarsley chop the tomatoes and Coarsley chop the tomatoes and mushrooms. mushrooms.

Whilst the mushrooms and tomatoes soak, Whilst the mushrooms and tomatoes soak, cook the barley in the water with 1/4 tsp. cook the barley in the water with 1/4 tsp. of the salt for 30 minutes. of the salt for 30 minutes.


Heat the oil in a large, hight sided skillet and Heat the oil in a large, hight sided skillet and fry the onion until it wilts, 1 to 2 minutes. fry the onion until it wilts, 1 to 2 minutes.

Add the garlic, mushrooms, basil and the Add the garlic, mushrooms, basil and the rest of the salt and continue cooking until rest of the salt and continue cooking until the mushrooms start to give up their liquid. the mushrooms start to give up their liquid.

Pour in the tomatoes, reserved wine and Pour in the tomatoes, reserved wine and chopped mushrooms and sun dried tomato chopped mushrooms and sun dried tomato mixture. mixture.

Simmer for 15 minutes. Simmer for 15 minutes. Pour in the cooked barley with its water and Pour in the cooked barley with its water and

simmer another 15 minutes simmer another 15 minutes


The soup can be eaten immediately, The soup can be eaten immediately, but the flavor improves as it sits. but the flavor improves as it sits.

Serve it with a dollop of yogurt and Serve it with a dollop of yogurt and hearty Italian bread. hearty Italian bread.

Enjoy with Chardonnay or Merlot. Enjoy with Chardonnay or Merlot.

Serves 4 Serves 4

Mushroom Barley SoupMushroom Barley Soup Nutritional Profile (per serving)Nutritional Profile (per serving) % of Daily Value:Classic/Kerr% of Daily Value:Classic/Kerr Calories:309/179Calories:309/179 4% Fat (gm):17/24% Fat (gm):17/2 Saturated Fat (gm):5/0Saturated Fat (gm):5/0 Calories from Fat:50%/12%Calories from Fat:50%/12% Cholesterol (mg):16/0Cholesterol (mg):16/0 Sodium (mg):547/349Sodium (mg):547/349 Fiber (gm):6/7Fiber (gm):6/7 Carbohydrates (gm):36/36Carbohydrates (gm):36/36

Classic Compared: Porcini & Rice SoupClassic Compared: Porcini & Rice Soup

Petite Coq au VinPetite Coq au Vin A chicken cooked gently in red wine, now A chicken cooked gently in red wine, now

what could be more Frenchwhat could be more French…… or more or more delicious? delicious?

I took this classic and used the Rock I took this classic and used the Rock Cornish game hens, the small flavorsome Cornish game hens, the small flavorsome North American bi-partisan or multi national North American bi-partisan or multi national experiment in genetics and bathed it in a experiment in genetics and bathed it in a Napa Valley Merlot. Napa Valley Merlot.

Add new potatoes to the "casserole" and Add new potatoes to the "casserole" and spinach as a side dish and you'll get more spinach as a side dish and you'll get more than a "whiff" of the pleasures in store for than a "whiff" of the pleasures in store for you at the French flavored tables of Quebec you at the French flavored tables of Quebec in Canada.in Canada.

Serves 6Serves 6

Petite Coq au VinPetite Coq au Vin 1/2 tsp. Olive oil1/2 tsp. Olive oil

2 Rock Cornish game hens 24 ounces, each cut in 2 Rock Cornish game hens 24 ounces, each cut in halfhalf10 ounces pearl onions, peeled10 ounces pearl onions, peeled3 ounces Canadian bacon, cut in 1/2 inch pieces3 ounces Canadian bacon, cut in 1/2 inch pieces2 medium turnips, peeled and cut in 1" pieces2 medium turnips, peeled and cut in 1" pieces12 medium mushrooms, whole12 medium mushrooms, whole1 pound tiny new red potatoes whole with skin intact1 pound tiny new red potatoes whole with skin intact1/2 tsp. Thyme1/2 tsp. Thyme1/4 tsp. Salt1/4 tsp. Salt1/4 tsp. Pepper1/4 tsp. Pepper3 bay leaves3 bay leaves1 1/2 low sodium canned or homemade chicken stock1 1/2 low sodium canned or homemade chicken stock1 1/2 cups Merlot1 1/2 cups Merlot2 TB sherry mixed with 4 TB water (slurry)2 TB sherry mixed with 4 TB water (slurry)1 pound spinach leaves, washed and stemmed1 pound spinach leaves, washed and stemmed2 TB chopped fresh parsley 2 TB chopped fresh parsley

Petite Coq au VinPetite Coq au Vin Preheat the oven to 350 degrees. Preheat the oven to 350 degrees. Heat the oil in a 10-inch skillet on Heat the oil in a 10-inch skillet on

medium. medium. Brown the hens skin side down, Brown the hens skin side down,

turning once, 5 minutes. turning once, 5 minutes. It will be a tight squeeze, but no It will be a tight squeeze, but no

matter. Remove from the pan and matter. Remove from the pan and set aside. set aside.

Petite Coq au VinPetite Coq au Vin Place the onions, Canadian bacon, Place the onions, Canadian bacon,

turnips, mushrooms, potatoes and turnips, mushrooms, potatoes and thyme into the pan and cook stirring thyme into the pan and cook stirring 2 or 3 minutes. 2 or 3 minutes.

Add the salt, pepper, bay leaves and Add the salt, pepper, bay leaves and pour in the stock and wine. pour in the stock and wine.

Return the browned hens to the pan, Return the browned hens to the pan, cover, and bring to a boil. cover, and bring to a boil.

Bake in preheated over 40 minutes. Bake in preheated over 40 minutes.

Petite Coq au VinPetite Coq au Vin Remove the chicken to a plate to Remove the chicken to a plate to

cool slightly, before removing the cool slightly, before removing the skin and bones. skin and bones.

Leave the flesh in the largest pieces Leave the flesh in the largest pieces possible. possible.

Discard the skin, bones, and bay Discard the skin, bones, and bay leaves. Carefully strain the liquid into leaves. Carefully strain the liquid into A fat strainer then pour back into the A fat strainer then pour back into the pan (through a sieve) without the fat. pan (through a sieve) without the fat.

Petite Coq au VinPetite Coq au Vin Bring to a boil and let it Boil, Bring to a boil and let it Boil,

uncovered, 10 minutes to reduce the uncovered, 10 minutes to reduce the liquid and finish the vegetables.liquid and finish the vegetables.

Stir in the slurry and return the Stir in the slurry and return the cooked chicken. Place a handful or cooked chicken. Place a handful or raw spinach leaves into each of 6 raw spinach leaves into each of 6 bowls and ladle the stew over the bowls and ladle the stew over the top. top.

Sprinkle parsley on each serving. Sprinkle parsley on each serving.

Petite Coq au VinPetite Coq au Vin Nutritional Profile (per serving)Nutritional Profile (per serving)% of Daily Value:Kerr % of Daily Value:Kerr Calories:316Calories:316Fat (gm):7Fat (gm):7Saturated Fat (gm):2Saturated Fat (gm):2Calories from Fat:6%Calories from Fat:6%Sodium (mg):707Sodium (mg):707Fiber (gm):9Fiber (gm):9Carbohydrates (gm):31Carbohydrates (gm):31

Bisi Mev (Serve 4)Bisi Mev (Serve 4) 2 bags Uncle Ben's boil in bag Converted 2 bags Uncle Ben's boil in bag Converted Rice or 2 cups cooked rice.Rice or 2 cups cooked rice.12 sundried tomato halves12 sundried tomato halves1 medium sweet onion, finely diced1 medium sweet onion, finely diced1/2 tsp. light olive oil with a dash of 1/2 tsp. light olive oil with a dash of toasted sesame oiltoasted sesame oil3 cups frozen petite peas3 cups frozen petite peas1 cup chopped arugula leaves1 cup chopped arugula leaves1 TB chopped parsley1 TB chopped parsley1/4 tsp. Salt1/4 tsp. Salt1/4 tsp. Freshly ground black pepper1/4 tsp. Freshly ground black pepper12 large basil leaves12 large basil leaves1/2 cup Chardonnay1/2 cup Chardonnay2 TB freshly grated Parmesan cheese2 TB freshly grated Parmesan cheese1/2 tsp. balsamic vinegar 1/2 tsp. balsamic vinegar

Bisi MevBisi Mev Cook the boil in bag rice uncovered in a 2-Cook the boil in bag rice uncovered in a 2-

quart saucepan in 8 cups of water for 10 quart saucepan in 8 cups of water for 10 minutes. minutes.

Preheat the oven to 350 degrees. Preheat the oven to 350 degrees. Soak the sun dried tomato halves in hot Soak the sun dried tomato halves in hot

water to cover in a small saucepan for 10 water to cover in a small saucepan for 10 minutes and then chop into 1/2 inch slices. minutes and then chop into 1/2 inch slices.

Fry the onion in the oil in a high sides pan Fry the onion in the oil in a high sides pan over medium high heat for 1 minute. over medium high heat for 1 minute.

Add the sun-dried tomatoes, and stir until Add the sun-dried tomatoes, and stir until the onions are transparent, about 1 more the onions are transparent, about 1 more minute.minute.

Bisi MevBisi Mev Add 1 cup of the peas to the onions and Add 1 cup of the peas to the onions and

tomatoes and cook for 2 minutes.tomatoes and cook for 2 minutes. Add the arugula, 1 cup of the rice, the Add the arugula, 1 cup of the rice, the

parsley, salt and pepper and mix thoroughly. parsley, salt and pepper and mix thoroughly. Gently tear 6 of the basil leaves into the rice Gently tear 6 of the basil leaves into the rice

and pea mixture and leave on low heat.and pea mixture and leave on low heat. Spray 4 MEV or other 1-cup molds with Spray 4 MEV or other 1-cup molds with

vegetable oil cooking spray. vegetable oil cooking spray. Using a wet spoon, press 1/4 cup of the Using a wet spoon, press 1/4 cup of the

remaining rice into the bottom and sides of remaining rice into the bottom and sides of each mold each mold

Bisi MevBisi Mev

Divide the rice and pea mixture Divide the rice and pea mixture among the molds and press down among the molds and press down hand with the back of a ladle or hand with the back of a ladle or large spoon. large spoon.

Bake in preheated oven for 30 Bake in preheated oven for 30 minutes or until heated through. minutes or until heated through.

Bisi MevBisi Mev

To make the sauce:To make the sauce:Cook the remaining 2 cups of peas in 2 Cook the remaining 2 cups of peas in 2 tablespoons of water in a small saucepan tablespoons of water in a small saucepan for 3 minutes. for 3 minutes.

Drain off the liquid and pour the peas into Drain off the liquid and pour the peas into a blender. a blender.

Add the remaining basil leaves, the wine, Add the remaining basil leaves, the wine, Parmesan cheese and balsamic vinegar. Parmesan cheese and balsamic vinegar.

Blend on high speed until very smooth.Blend on high speed until very smooth.

Bisi MevBisi Mev

To Serve:To Serve:Invert each mold onto a plate and Invert each mold onto a plate and release. release.

Pour some of the sauce around each Pour some of the sauce around each rice mold with a spoonful on top. rice mold with a spoonful on top.

Garnish with a basil leaf. Garnish with a basil leaf. Serve with steamed broccoli and Serve with steamed broccoli and

acorn squash. acorn squash.

Bisi MevBisi Mev

Nutritional Profile (per serving)Nutritional Profile (per serving)% of Daily Value:Kerr % of Daily Value:Kerr

Calories:341Calories:341Saturated Fat (gm):2Saturated Fat (gm):2Calories from Fat:8%Calories from Fat:8%Sodium (mg):610Sodium (mg):610Fiber (gm):14Fiber (gm):14Protein (gm):16Protein (gm):16

Sauteed ChickenSauteed Chicken

This is a rustic, Italian style chicken This is a rustic, Italian style chicken saute with a million possibilities. saute with a million possibilities.

If you cook the chicken in Merlot and If you cook the chicken in Merlot and added vegetables, it would be Coq added vegetables, it would be Coq au Vin. au Vin.

It's up to you to mix and match It's up to you to mix and match vegetables and wine to find the ones vegetables and wine to find the ones you like best. you like best.


For the potatoes:For the potatoes:3 # Russet potatoes, peeled and cut 3 # Russet potatoes, peeled and cut in eighthsin eighths4 cloves garlic, peeled4 cloves garlic, peeled1/4 tsp. salt1/4 tsp. salt1/4 tsp. white pepper1/4 tsp. white pepper1/2 cup plain, Dannon not fat yogurt1/2 cup plain, Dannon not fat yogurt2 Tbl. chopped fresh chives 2 Tbl. chopped fresh chives


For the chicken:For the chicken:1 tsp. light olive oil with a dash of toasted 1 tsp. light olive oil with a dash of toasted sesame oilsesame oil2 cloves garlic2 cloves garlic4 chicken breasts, visible fat removed, 4 chicken breasts, visible fat removed, skin left onskin left on1 tsp. dried rosemary1 tsp. dried rosemary1/8th tsp salt1/8th tsp salt1/4 tsp. freshly ground black pepper1/4 tsp. freshly ground black pepper1/2 cup Chardonnay1/2 cup Chardonnay1 Tbl. arrowroot mixed with 2 Tbl. 1 Tbl. arrowroot mixed with 2 Tbl. Chardonnay (slurry) Chardonnay (slurry)


Garnish:Garnish:2 Tbl. chopped, fresh parsley2 Tbl. chopped, fresh parsley4 cups lightly steamed swiss chard 4 cups lightly steamed swiss chard


Boil potatoes and garlic in a large covered Boil potatoes and garlic in a large covered saucepan until the potatoes are very soft. saucepan until the potatoes are very soft.

Drain, cover potatoes with a clean cloth Drain, cover potatoes with a clean cloth and set over very low heat for about 5 and set over very low heat for about 5 minutes. minutes.

Mash roughly, making sure the garlic gets Mash roughly, making sure the garlic gets thoroughly mashed and mixed in. thoroughly mashed and mixed in.

Add the salt, white pepper, yougurt and Add the salt, white pepper, yougurt and chives and mix well. chives and mix well.

Cover and keep warm until you are ready Cover and keep warm until you are ready to serve. to serve.


Heat the oil in a skillet just big enough to Heat the oil in a skillet just big enough to hold the chicken breasts. hold the chicken breasts.

Toss in the garlic and stir about 30 Toss in the garlic and stir about 30 seconds. seconds.

Add the chicken, skin side down, brown Add the chicken, skin side down, brown and sprinkle with salt and pepper. and sprinkle with salt and pepper.

Try to keep the garlic from burning, (if it Try to keep the garlic from burning, (if it does, just discard it). does, just discard it).

When the skin side is brown, about 3 When the skin side is brown, about 3 minutes, turn it and brown the other side minutes, turn it and brown the other side about 2 minutes. about 2 minutes.


Toss the rosemary on top and pour in the Toss the rosemary on top and pour in the wine. wine.

Simmer, covered, 15 to 20 minutes or until Simmer, covered, 15 to 20 minutes or until the juices run clear when you pierce the the juices run clear when you pierce the chicken with a knife. chicken with a knife.

Remove the chicken breasts to a warm plate. Remove the chicken breasts to a warm plate. Strain the cooking liquid into a fat separator. Strain the cooking liquid into a fat separator.

While the fat is rising to the top (3 to 5 While the fat is rising to the top (3 to 5 minutes), remove the skin from the chicken minutes), remove the skin from the chicken and garnish each piece with paprika and and garnish each piece with paprika and chopped parsley. chopped parsley.


Pur the defatted liquid back into the Pur the defatted liquid back into the pan and add the arrowroot slurry. pan and add the arrowroot slurry. Heat to thicken. To serve: Place a Heat to thicken. To serve: Place a chicken breast and 1/4 of the chicken breast and 1/4 of the potatoes on each plate. Spoon the potatoes on each plate. Spoon the glossy wine sauce over the top and glossy wine sauce over the top and enjoy with the beautiful, deep red enjoy with the beautiful, deep red and green chard and Chardonnay, and green chard and Chardonnay, Blanc, or White Zinfandel. Blanc, or White Zinfandel.

Serves 4 Serves 4

Sauteed ChickenSauteed Chicken Nutritional Profile (per serving)Nutritional Profile (per serving) % of Daily Value:Classic/Kerr % of Daily Value:Classic/Kerr Calories:661/474Calories:661/474 9% Fat (gm):39/59% Fat (gm):39/5 Saturated Fat (gm):16/1Saturated Fat (gm):16/1 Calories from Fat:54%/9%Calories from Fat:54%/9% Cholesterol (mg):154/63Cholesterol (mg):154/63 Sodium (mg):1210/611Sodium (mg):1210/611 Fiber (gm):6/9Fiber (gm):6/9 Carbohydrates (gm):30/74Carbohydrates (gm):30/74

Classic Compared: Pan Roasted Chicken with Classic Compared: Pan Roasted Chicken with Herbs and Wine and Italian Mashed PotatoesHerbs and Wine and Italian Mashed Potatoes

Non Alcoholic Wine Food Recipes For More Information: E-mail: [email protected]@yahoo.com Or E-mail: [email protected]@yahoo.com.

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