Being on holidays is glorious! This morning I slept until 9:30. I then took my time juicing peppers and grapefruit to enjoy with a cozy bowl of oats.
While my oats were one the stove (1 minute to cook, 2 minutes covered off heat), I whipped up 2 loaves of bread. Trust me, this bread is really that easy.
Dough
I leisurely enjoyed my breakfast and read blogs, and before I knew it the bread was done.
It would make a perfect toast to have with a couple of organic eggs at lunch time.
I did some work on my thesis this afternoon, and pondered what to do with the wine I had in my freezer. We have started freezing leftover wine to use for cooking (yes, there is occasionally leftover wine in my house ;-)). We freeze it in a container and it scoops out really easily whenever we need it. I tossed around a few ideas and then came up with a delicious red wine chicken recipe for dinner this evening.
Red Wine Chicken
(Serving size: 2)
2 skinless boneless chicken breasts (I used cook from frozen ones from Costco)
1/2 cup red wine (mine was from the freezer, and therefore slushy)
1/2 cup brown sugar
3 minced cloves garlic
1/4 finely chopped onion
1/2 cup sliced mushrooms
Line a 9x13 pan with tin foil or parchment to aid in cleanup. Put everything into the pan and bake at 400 for approximately 30 minutes, or until chicken is done according to a meat thermometer. Baste occasionally while it cooks.
This chicken was extremely easy, moist, and full of delicious flavour. I drizzled the saucy leftovers in the pan over the chicken before eating it.
I was feeling inspired so I made the hubby a yummy dessert - a gingersnap milkshake.
Gingersnap Milkshake
(Makes 1 BIG milkshake or 2 small)
2 cups vanilla frozen yogurt (or ice cream)
3/4 cup vanilla almond milk (or milk)
3/4 T molasses
1/2 tsp ginger
1 tsp vanilla
1 tsp cinnamon
Blend all together and serve!
Optional: 2 T almond milk, 2 T gingersnap crumbs to do a cookie rim. Put almond milk on a plate, and gingersnap crumbs on another. Dip the glass into the milk first, followed by the crumbs so they stick.
Do you ever freeze leftover wine? If so, what do you do with it?
15 comments:
You just whipped up some bread while you had a few extra minute? You amaze me, girl!
The gingersnap shake looks phenomenal :) I bet it would taste good spiked too!
I honestly don't use leftover wine- I should probably cook with it though. It usually hangs around until it goes bad.
oh that bread looks fabulous!
I had no idea you could freeze wine, but that may be because I never have leftovers ;)
Everything looks wonderful. Gingersnap shake really caught my eye! I copied your recipe for the bread. I think I am going to give it a try. I am wanting it with some eggs right now:) Have a wonderful day!
Mmm, gingersnap milkshake. That cookie rim is lovely! And yeah, I love the extended winter break - you're a teacher, right? So you get a long holiday too. It always flies by too quick!
these looks so good
What a cool idea...gingersnaps are fabulous. I don't drink wine so I have no insight here but how cool you can freeze it! I had no idea.
I NEVER thought to freeze the wine. We usually pop in those cork thingies that keep it fresh..or I make my guests drink it all. I love how you use your blender all the time! Milkshakes? wowza
I had no idea you could freeze red wine! My mind is blown!
I've never frozen wine, but that's an awesome idea!
I love the idea of the gingersnap milkshake with the crumbs as rim sugar! Very cute!
Yuuuuuuuuuuuuuuuummmmmmmm :D
The gingersnap shake milk shake sounds incredibly delicious!!
I need to try to make that bread it looks so good. And a green monster....such a good way to start the day....I really need to get into those again.
I had never thought to freeze leftover wine - that is GENIUS. And that recipe looks easy and sounds delicious! Yum!!
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