Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, February 9, 2020

Hearty, Cold-Weather #Recipe!

Hey Everyone!! :-)

With cold weather still here, I'm always looking for something warm and hearty to curl up with in front of the TV. This recipe is quick and easy to make and does a wonderful job of filling you up. Enjoy! :-)

3 cups vegetable stock
2 cups dry red wine (your favorite kind)
1/2 cup tomato paste
2 20 oz containers button mushrooms sliced
1 20 oz container baby bellas sliced
3 large onions chopped
3 cups kale chopped
6 cloves garlic minced
2 tbsp paprika
1 tbsp smoked paprika
1 tbsp thyme
3 tbsp rosemary
2 tsp red pepper flakes (optional)
6 tbsp flour
4 tbsp olive oil
6 tbsp butter
Salt and pepper to taste

In a large, deep-sided skillet or saucepan, add the olive oil and onions and cook until the onions soften. Add the mushrooms and continue cooking until the mushrooms soften and the onions caramelize. Add the garlic and stir to combine. Add and melt the butter and add the flour and cook until the flour browns. Whisk in the wine and use it to deglaze the pan; make sure all the flour lumps break up. Allow the wine to simmer for a couple of minutes and then whisk in the tomato paste. Add the stock and the rest of the seasonings. Cook until the sauce thickens, taste, and adjust seasonings as necessary. Add the kale and continue cooking until it begins to wilt. Remove the sauce from the heat and serve it warm over rice, pasta, or potatoes with a side of garlic bread.

Bon appetit!

No comments:

Post a Comment