Category Archives: Recipe

CK Mondavi + Risotto

Since meeting Robin last year, I’ve really gotten into wine. And by “really gotten into wine” I mean I actually pick something other than a Riesling when given the option! Robin’s super knowledgeable and has taught me a lot about different types, the way they’re made, how different regions affect taste, etc.

So when I was recently given the opportunity to try four different kinds of CK Mondavi wines, I jumped on it! And I invited Robin over for a personal tasting.

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Before I share more about the types of wine we tried, I have to mention a few special facts about CK Mondavi. CK Mondavi is the only American made/grown win in the “supermarket wine under $10” category, AND it’s sold nationwide in every US state. If you’re “really into wine” like me, this is the perfect time to try CK Mondavi wines because a percentage of each bottle sold between May-August is donated to Intrepid Fallen Heroes (up to $50,000), an organization that supports the men and women of the Armed Forces and their families.

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Robin and I had the pleasure of trying the following CK Mondavi wines: Blonde Five, Chardonnay, Scarlet Five, and Cabernet Sauvignon.

Our thoughts…

Blonde Five – very fruity with a sweet aftertaste. This was Robin’s favorite out of the four we tried. We thought it would pair well with white meat, fish, and summer vegetables.

Chardonnay – a little oaky with a mix of fruity and citrus flavors. We both liked this one and thought it was fairly refreshing. This wine would pair well with a heartier meal – pasta and a creamy cheese sauce perhaps.

Scarlet Five – a full-bodied and well-balanced wine with hints of cherry and plum. Surprisingly, this one was my favorite. I loved the bold flavor and aftertaste. This wine is special as it based on five red varieties – Cabernet, Merlot, Petit Verdot, Cabernet Franc, and Malbec. Personally, I think this would go with any food pairing!

Cabernet Sauvignon – slightly more full-bodied, oaky, with hints of lemon. Again, this wine was also refreshing but a little bolder than the Blonde Five. This would pair well with some chicken/seafood and creamy pasta.

Overall, we were fans of all the wines and agreed that we could see ourselves buying a bottle…or two…in the future.

Not only did I try the wine, but I cooked with it as well! I made what is quickly becoming mine and Vishnu’s favorite homemade meal – risotto. It’s rich, creamy, and delicious. And when you use a good wine, it increases the flavor so much!

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A quick tip for cooking with wine – pick something you like to drink. I’m not a pro by any means, but that always works for me.

This particular risotto was made with the Chardonnay, shitake mushrooms, and basil walnut pesto. I honestly could’ve eaten the entire batch myself! It would pair perfectly with a side salad and a glass of wine for the perfect summer meal. You could also serve it with baked chicken/fish for some extra protein.

One more tip – remember to be patient when making risotto. This is a dish that can’t be rushed. When the recipe says to allow all the liquid to absorb before adding more, make sure the liquid is absorbed! Just trust me on that!

Shitake and Basil Walnut Pesto Risotto
Serves 4

1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
10 ounces of shitake mushrooms, coarsely chopped
1 cup Arborio rice
2/3 cup Chardonnay (or wine of choice)
½ teaspoon salt
½ teaspoon pepper
3 1/2 cups vegetable broth
2/3 cup basil walnut pesto
½ cup parmesan cheese

Heat a large skillet over medium heat. Add olive oil and butter and allow to melt. Add shallots and mushrooms and cook until shallots are translucent (about 5 minutes).

In a separate saucepan, heat broth over medium heat.

Add rice to shallot and mushroom mixture and cook for an additional 2-3 minutes. Add wine and allow to cook for another 3-5 minutes until wine is absorbed. Keep your eye on the rice and stir frequently. Season with salt and pepper. Add 1/3 cup broth to rice mixture and stir until broth is absorbed (don’t stop stirring!). Repeat until all the broth has been incorporated and absorbed. Turn the heat down to low. Fold pesto and parmesan cheese into the rice mixture. Adjust seasonings as needed. Enjoy!

Basil Walnut Pesto
*Note: this pesto will be a little thicker than usual because it is being added to the risotto.

1 cup basil leaves
1/3 cup walnuts
1/4 cup parmesan cheese
juice of one lemon
1/3 cup olive oil
salt and pepper to taste

Add basil leaves, walnuts, and parmesan cheese to food processor and pulse until finely chopped. Add lemon juice and olive oil and process until the mixture is creamy in appearance. Season with salt and pepper as needed.

If this doesn’t make your mouth water, I’m not sure what will!

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I hope you enjoy lots of wine and delicious homemade meals (made with wine!) this summer.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Last Week’s Notable Meals {3}

Happy Monday!

I’m all about living in the moment (or trying to at least), but part of me already wants to fast forward to next week.  Only because we get Monday off for Memorial Day!  AND we get an early release day on Friday.  Bring on the 3.5 day weekend!

This past weekend was very normal and as simple as they come – cleaned, ran errands, spent time with Vishnu, hung out with friends, etc.  Good stuff!

So before I share last week’s notable meals, I have to admit that all of the pictures included in this post were taken with my iPhone.  I just didn’t have the energy to pull out my SLR, set everything up, and snap multiple pictures.  I was too hungry…and a little lazy!

With that being said, here are last week’s notable meals…

Kale and Feta Quiche with Lemony Broccoli

Cooksmarts quiche
This was a Cook Smarts (<–affiliate link!) meal and it was delicious!  We had an entire carton of eggs to use, and I knew I wanted to make some kind of quiche dish.  A quick search on Cook Smarts led me to this recipe.  It was really simple to make, included just a few ingredients, and was ready in about 35 minutes.  I actually swapped Swiss cheese for Feta because I feel like Feta adds so much flavor to dishes like this.  Good choice on my part!

Pesto Pasta with Cherry Tomatoes (and Grilled Chicken for Vishnu)

Pesto pasta
Word to the wise – pesto is freezer friendly!  So do yourself a big favor, make a huge batch, and freeze what you don’t use.  It comes in handy!  This dish was another quick one – Trader Joe’s quinoa and brown rice pasta, basil pesto, and cherry tomatoes.  I also added a little extra cheese to the pasta before serving (this shaved cheese blend is one of my favorite things EVER!).  Vishnu ate this with a grilled chicken breast.  And he was in charge of making that!

Zucchini, Onion, and Mushroom Shak, Whole Wheat Bhakri, and Yogurt

Shak and bhakri
Shak = spiced vegetables and Bhakri = Indian flatbread

Growing up, we ate shak and bhakri almost every day for dinner, and I’m trying to bring back that tradition in a small way.  While I don’t think I’ll make shak and bhakri every day, I want to try to make this kind of meal at least twice a week.  This particular shak came together in 10-15 minutes.  All I did was sauté the veggies in a little oil and added a few spices and some salt.  That’s it!  The bakhi was a little more involved because it’s made completely from scratch – 1 cup of whole wheat flour, a couple pinches of salt, olive oil, and water.  I then rolled out the dough with my Indian rolling pin and cooked each bhakri in a small frying pan.  Not as good as my mom’s but still pretty tasty!

TJ’s Roasted Red Pepper Soup and Avocado Melts

soup and avocado toast
This dinner was Cook Smarts (<– affiliate link!) inspired and obviously came together really quickly!  I simmered the soup in a pan along with a few additional spices (garlic powder, onion powder, and cayenne).  And for the avocado melts, I smashed up an avocado along with some cilantro, lime juice, salt, garlic powder, and cayenne, spread the mixture on four slices of bread bread, topped with Muenster cheese, and set under the broiler for ~3 minutes.  Easy peasy and delicious!

Vegan Spiced Eggplant Curry

Eggplant shak and rice
My mom emailed this recipe to me earlier in the week and said that she was going to try it out.  She really loves Kiran’s site!  Both her and my dad loved it, so I knew exactly what I was going to do with the eggplant sitting in our fridge.  While I did have to modify the original recipe slightly (I didn’t have all the spices it called for), it turned out great!  Again, so easy to make and extremely flavorful.  We ate our curry alongside some rice and yogurt.

Well, there you have it – our meals from last week.  It was a tasty and fairly laid back week in the kitchen, which I always appreciate!

And if you’re new to this notable meals thing I have going on, click here to check out my other posts (scroll all the way to the bottom)!

Happy Monday!

Best thing you made last week?

Last Week’s Notable Meals {#2}

Happy Monday! I am currently in New York and loving every second of it. Although, the weather could be a tad bit nicer. But that’s not going to stop us from enjoying the city! Anyways, more about my trip in a later post.

I got some positive feedback about my first notable meals post, so I’m going to try to make it a regular thing around here. Lucky for me (and Vishnu) last week’s meals were actually pretty good, so here we go…

Risotto (with artichoke and spinach pesto), Baked Lemon Garlic Chicken, and Roasted Asparagus

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Our friend Jayesh was in town last Sunday for work, so we invited him over for dinner. I knew I wanted to make chicken for the guys (I followed this recipe) but wasn’t sure about the sides. I went with asparagus because that’s one of Vishnu’s favorite vegetables (and ended up being Jayesh’s as well!). For my second side, I looked to Cook Smarts for some ideas. I came across a baked artichoke and spinach pesto risotto recipe that sounded delicious. However, I didn’t think any of my pans were oven safe so I made a stove top version. While it took a long time to make, I think it came out really well. Vishnu said the leftovers tasted even better!

Chickpea Curry + Trader Joe’s Masala Burgers

TJ Masala Burger and Chickpea Curry

I know this doesn’t look all that appetizing, but trust me when I say it was DELICIOUS! First of all, the TJs masala burgers are probably one of my favorite things ever. All I did was take them out of the freezer, cook them in the microwave (one at a time) for 45 seconds, and then grill them in a frying pan over medium heat (no additional oil) for a few minutes on each side until brown. Done!

For the curry, I chopped up one medium onion and sautéed it in a large pan (in a little bit of oil). I also added some garlic and jalapeno to the pan after a few minutes. Once the onions were translucent, I added a can of diced tomatoes. After letting that simmer for a few minutes, I blended the mixture until smooth. After pouring it back into the original pan, I added a few spices – garam masala, turmeric, red chili pepper, and salt. And finally, I added a can of chickpeas. That’s it.

So easy, so good!

Everything but the Kitchen Sink Lentil Salad

Everything but the Kitchen Sink Lentil Salad
Will be making this again…and again…and again!

Pesto Pizza with Artichokes and Cherry Tomatoes

Pesto Pizza

I am one of those people that thinks the tomato sauce makes the pizza.  And the more the better.  Well, after this pizza, I may have changed my mind.  The flavors of the pesto with the artichoke, cherry tomatoes, and cheese were SO good and very garlicky!

To make the pesto I just combined the following ingredients in my food processor – 1 packed cup of basil leaves, 1/2 cup walnuts, 1/2 cup parmesan cheese, 4 cloves of garlic, 2 tablespoons lemon juice, 1/2 cup olive oil, and salt and pepper to taste.  It was perfect!

The crust was made with premade whole wheat dough from Trader Joe’s.  One bag of dough is supposed to make one 12 inch pizza, but because we like our crust a little thinner, I cut the dough in half and made 2 crusts out of it.  I think it worked out well.  And one more tip when working with this particular dough – cook your pizza for an additional 5-8 minutes (on top of the 12 that is recommended).  We tried it after 12 and felt that the crust was a little raw so back in the oven it went.

Veggie “Cheese” Bowls

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Vishnu and I are huge fans of veggie bowls – quinoa, roasted veggies, a protein, and a unique sauce of some sort.  This week’s bowls were made up of quinoa, black beans, roasted veggies (zucchini, onion, cherry tomatoes, sweet potatoes), boiled eggs, and cashew cheese sauce.  This vegan sauce was the absolute highlight of this meal.  It was super creamy, a little nutty, and very garlicky (I may have used four cloves instead of just one).

So there you have it…some of our more notable eats from the week! Next week’s post will be all about my New York City meals. Can’t wait to share!

What was the best meal you made/ate this last week?