Chicken and Mushrooms

INGREDIENTS

2    tablespoons butter

4    cups sliced Crimini mushrooms (6-8 ounces)

¼   cup Madeira wine, full rich

2    tablespoons olive oil

1    cup chopped white onion

1    cup finely chopped celery

2    chicken breast halves, skinless, boneless

2    teaspoons garlic powder

1    teaspoon yellow mustard seeds

½   cup chicken broth

1    tablespoon dried marjoram

½    cup sour cream

METHOD

Cut the chicken breasts into bite-sized pieces. In a medium to large skillet, melt the butter over medium heat and add the mushrooms. Cook the mushrooms, stirring, until they begin to give up their liquid, about 4 to 5 minutes. Remove to a large bowl and set aside. Pour the Madeira wine over the mushrooms.

Add the olive oil to the same skillet and warm over medium heat. Add the onions and celery and, stirring, cook them until they are tender, about 4 to 5 minutes. Add them to the mushrooms in the large bowl. Add the chicken pieces to the skillet and, stirring, brown them on all sides, about 4 to 5 minutes.

Add the mushrooms and vegetables to the chicken in the skillet and stir to combine. Add the garlic powder, mustard seeds, broth and marjoram, mixing them in. Bring to a bnoil, reduce heat to a simmer, cover and cook for 12 minutes. Remove from the heat and stir in the sour cream. Serve immediately over rice or pasta or by itself.

Dried Fruit Soup

INGREDIENTS

¼    cup dried apricots

¼    cup dried pears

¼    cup dried mango

¼    cup dried papaya

¼    cup dried pineapple

1     bottle (375 ml) Chaucers Raspberry wine

½    cup water

1     tablespoon sugar

½    cup whipping cream

METHOD

Cut all the fruit into small (less than ½ inch) pieces. In a medium sauce pan, add the fruit to the Raspberry wine and water, bring it to a boil. Reduce heat to a low simmer, cover and cook for 15 minutes.  

Add the sugar and remove from the heat. Allow the soup to cool to room temperature and add ½ cup whipping cream, stirring it in to a consistent color. Refrigerate until well chilled and serve as a dessert in ½ cup servings.

Fish and Beans

INGREDIENTS

2    strips bacon

1    tablespoon olive oil

1    cup leeks, cleaned, chopped finely

1    can (15 ounces) diced tomatoes*

1    can (15 ounces) garbanzo beans*

1    cup corn kernels, fresh or frozen, thawed

½   cup water

2    teaspoons dried marjoram

8    ounces fish fillet, cod, flounder, swordfish, etc.

METHOD

Heat a medium to large skillet over medium-high heat and add the bacon. Cook the bacon, turning once or twice, until crisp. Remove from the skillet and drain on paper towels.Cut into small bits and set aside.

Add the olive oil to the skillet. Add the leeks and cook for about 2 minutes. Add the tomatoes, garbanzo beans, corn, wate, bacon bits and marjoram, stirring to combine. Place ther fish on top of the vegetables and press it down into them.

Cover, reduce heat to a simmer and cook for 15 minutes or until the fish is cooked to your satisfaction. You may want to turn it once during the cooking time.  Remove from the heat and transfer to individual serving dishes.

*NOTES: Substitute a small can of tomato sauce for the diced tomatoes. Substitute Cannellini or navy beans for the garbanzo beans.