Red Wine

Summertime Frozen Sangria

Posted on: July 8th, 2015 by Carla Johnson No Comments

“I found a photograph of you and me 
Drinking sangria somewhere by the sea.
There’s laughter in our eyes and dreams in our hearts.”

~ The Divine Comedy

Carla Johnson author Cooking With Sin

It’s summer and time for a new, refreshing twist on the classic drink sangria.

In Spanish, the word “sangria” means to bleed. While many people enjoy white sangrias, I choose to stick with red wine for my sangrias simply because it fits so “appetizingly” with the name.

Right now I have cotton candy flavoured vodka in my liquor cabinet, so that’s what I started to soak the fruit in. Then, knowing how well wine and chocolate pair, I added “Glad I thought of that!” Crème de Cacao.

I made this for my friend Rhonda’s pool party. (Rhonda, the CWS contributor of Rhonda’s Been Screeched, Bread Pudding and Hard Caramel Sauce & A Little Leftover Red Wine Jelly) The party was a reunion of good friends from our University of Waterloo days. None of us had changed a bit. Yes, none of us had changed a bit. That’s my story and I’m sticking to it. The day turned out to be cool & rainy, so the pool was abandoned and we hunkered down indoors to chat and eat and drink. It was a great day. 😀

This fruity sangria is smooth and cool with a nice hint of chocolate. A perfect refreshing drink for a hot – or even a cool and rainy – summer day.

Carla Johnson author Cooking With Sin

Summertime Frozen Sangria

 

2 cups mixed berries

½ cup crème de cacao

½ cup cotton candy flavoured vodka

2 cups rainbow sorbet

1 handful ice cubes

½ bottle cheap & cheerful red wine

1. Let the mixed berries soak in the crème de cacao and vodka for several hours. Stir and when the berries are soft from absorbing the liquid put the whole mix in the freezer overnight. It will partially freeze into a slush.

2. In your blender, mix the sorbet, soaked berries, wine and ice cubes. Blend until smooth and serve.

Carla Johnson author Cooking With Sin

Carla Johnson author Cooking With Sin

Photo Credit: http://www.zazzle.com/of_course_i_get_vitamin_c_sangria_flask-256629057316362406

Update:

My good friend Faryl made up a batch. Here is a shot of hers. It looks so good! Thanks for sharing it Faryl. :)

Cooking With Sin Frozen Sangria

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Cooking With Sin Goes Lite – The Ultimate Garden-of-Eden Salad

Posted on: November 23rd, 2014 by Carla Johnson No Comments

Carla Johnson author Cooking With SinLike so many ventures into healthier eating, mine has had its fits and starts, but it keeps moving forward. Recently I had the true pleasure of sharing a kitchen demo at Word on the Street with Christine Gingerich, the author and visionary of the book “Optimal You.” Christine is driven by a sincere passion to help people live vibrant, healthier lives and she shares her recipes and advice with a gentle, personal approach.

Excited by her project, I asked Christine if she would be willing to share one of her recipes here on CWS. No surprise here, none of her recipes have booze in them, but her most-requested salad is made with red wine vinegar, so I decided it worked for me. :) And her salad is called Garden-of-Eden, the location of the “original sin.” Coincidence? I think not! 😉

The Ultimate Garden-Of-Eden Salad

by Christine Gingerich

Christine Gingerich Carla Johnson Cooking With Sin

For many years, I have been known as The Salad Girl. For holidays, parties, and potlucks, I always seem to be asked to bring the salad. This recipe has been my most popular salad creation with the most tallied “oohs” and “aahs.” It contains lots of brain-nourishing healthy fats and antioxidants to help fight disease. Serve it as a healthy addition to a light lunch or as a starter with a main entrée.

1 large bowl organic mixed greens, about 8 cups (spring mix is our favourite)
1 ripe avocado, chopped
1½ cups tomato, chopped
⅓ cup carrot, finely shredded
1 cup red pepper, seeded and chopped into chunks
¼ cup red onion or shallots, thinly sliced
½ cup crumbled feta cheese
¼ cup black olives, sliced or ½ cup whole
1 cup Homemade Croutons

Dressing: Garden-of-Eden Salad Dressing – see below

Clean the lettuce well. Add avocado, tomato, carrot, red pepper, onion, feta, and olives. Top with homemade croutons. Coat salad well with desired amount of dressing. Toss and serve immediately.

Note: An avocado is ripe when it changes from bright green to dark green (not completely black). It should be just barely soft when pressed with the thumb.

Yield: 6 servings          Prep Time: 15-20 minutes

Garden-of-Eden Salad Dressing

This is, by far, our favourite salad dressing, and it’s especially perfect on The Ultimate Garden-of-Eden Salad. It contains anti-microbial garlic and fresh lemon to cleanse the liver. This dressing is easy to make, very nourishing and great tasting. The recipe makes a large batch that can be stored in the refrigerator for up to four weeks. It’s also a delicious marinade for chicken or steak.

3 cups extra-virgin, cold-pressed olive oil
1 cup red wine vinegar or dark balsamic vinegar
¼ cup freshly squeezed lemon juice (less if less-tart dressing is desired)
3 Tbsp water
2 Tbsp dried parsley
1 Tbsp garlic cloves, minced (or 2 large cloves)
2 Tbsp dried basil
1 Tbsp dried oregano
2 tsp dry mustard
2 tsp onion powder
1 tsp paprika
3 tsp sea salt
½ tsp black pepper
 

Mix all ingredients, and store in a labelled glass bottle in the refrigerator. For easy pouring, remove dressing from fridge 10 minutes prior to pouring, and shake well. This dressing is best if allowed to marinate overnight before serving.

Yield: 4½ cups             Prep Time: 10 minutes

Check out all the great features Christine’s book “Optimal You” has to offer. It is available online or at our local Waterloo Region book stores.

Carla Johnson author Cooking With Sin

The cover of “Optimal You” by Christine Gingerich

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

Hallowe’en Wine & Candy Pairing

Posted on: October 18th, 2014 by Carla Johnson No Comments

Isn’t this one of those things where you think, “Gee, wish I though of that!” Gotta pick me up some M&M’s. Love it!

You can find the original at Vivino.com.

Happy Hallowe’en Sipping All!

Credit: Vivino.com

Credit: Vivino.com

Cooking With Sin 2014 Calendar – September

Posted on: September 6th, 2014 by Carla Johnson No Comments

Each month in 2014, I am sharing a calendar page that includes a CWS recipe. Here is September’s!

Click to open up the large version of the calendar page, then right click and save or copy it for yourself. Print it off for your fridge, share it with a friend, post it at your office… etc.

I just ask, if you use it in a document, please use the entire image, so Cooking With Sin gets the credit. Thank you. It is yours to enjoy!

Carla Johnson Cooking With Sin Calendar 2014

 Carla Johnson author Cooking With Sin

Check out the story with the original recipe:

“Ci Vediamo” Spezzatino

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

“Who Needs A Recipe?!” Bolognese Sauce

Posted on: May 31st, 2014 by Carla Johnson No Comments

“My recipe for life is not being afraid of myself, afraid of what I think or of my opinions.” ~ Eartha Kitt

Carla Johnson author Cooking With Sin

Patti Woods of Patti’s Classic Classy Cosmos has a wonderful relationship with her daughter Lauren. Lauren and her husband Anton live about an hour away, and the three of them like to get together as often as they can. Anton is a great guy who loves to cook and he especially loves to cook with wine. He particularly likes to make dishes without recipes and has a knack for recreating just about anything. One evening he simply felt like making a Bolognese sauce and came up with this spectacular recipe that has become a favourite of the whole family.

Lauren likes to say that when Anton is cooking with wine, she just relaxes and looks good drinking the rest of the wine. Well done Lauren! 😉

“Who Needs A Recipe?!” Bolognese Sauce

 
2 Tbsp. olive oil
1 large onion, diced
2 cloves of garlic, crushed
1 large carrot, diced
2 celery stalks, diced
1 lb. ground beef
1 Tbsp. fresh oregano or 1 tsp. dried
1 tsp. fresh thyme or ½ tsp. dried
1 Tbsp. fresh basil or 1 tsp. dried
1 tsp. Worcestershire sauce
1 cup red wine
1 cup milk
2 Tbsp. tomato paste
28 oz. can of diced tomatoes
Salt and pepper
Kosher salt
1 pack of fettuccini

 

  1. Heat oil in a large sauce pan. Add diced onion and crushed garlic and cook over medium-low heat until onions are golden. Add diced carrots and celery, and cook for another 5 minutes or so.
  2. Add ground beef. Cook over medium heat until ground beef is browned and no pink remains. Add the oregano, thyme, Worcestershire sauce, and season with salt and pepper.
  3. Pour in the wine, turn the heat up to medium-high, and bring the wine to a boil. Lower heat and simmer until the wine is reduced by half.
  4. Pour in the milk, turn up the heat again, and bring the milk to a boil. Again, lower heat and simmer until the milk is reduced by half.
  5. Add the diced tomatoes and paste. Bring the sauce to a boil, then turn down the heat to the lowest setting, and simmer with the lid on for at least 45 minutes and up to four hours. The longer the better!
  6. The Pasta: A half hour before you plan to eat, fill up a large pot with cold water. Bring to a boil. When bubbles begin to form, add salt to the water, enough to make the water smell salty. When the water is boiling add the pasta and cook until al dente, tender but still firm to the bite. While the pasta is cooking, add the basil to the sauce and taste. Add salt and pepper to taste.
  7. When the pasta is cooked, drain but don’t rinse it. Add the pasta to the sauce and stir until thoroughly mixed.
  8. Serve immediately, with fresh parmesan cheese on top and garlic bread on the side.

Patti Bolognese jewelry collage

 

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin