Blackberry Sangria (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 20 min

Cook time: 15 min
Chill time: 24 hours
Ready in: 24 hours, 35 min
Serves: 4- 8

Ingredients:
1 c. blackberries
1 c. water
3 T. sugar (more to taste)
1 bottle sweet, red wine1/2 c. blackberry vodka
Orange slices, lime slices, and/or fresh blackberries

Directions:
- Place blackberries, water, and sugar in a small saucepan over high heat
- Bring to a boil
- Reduce heat, simmer until blackberries are very soft, about 10- 15 min
- Strain liquid several times and discard fruit
- Pour into pitcher
- Add wine and vodka
- Add orange slices, lime slices, and blackberries, as desired
- Cover and refrigerate for 24 hours
- Serve over ice, garnished with additional fruit

*Jen found recipe here

Strawberry Sangria (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 15 min

Cook time: 15 min
Chill time: 24 hours
Ready in: 24 hours, 30 min
Serves: 4- 8

Ingredients:
8 c. strawberries- trimmed, halved
2/3 c. sugar
1/2 c. water
3 c. white wine
2 c. sparkling water- chilled
Strawberries- sliced (for garnish)

Directions:
- In a large saucepan over medium heat, combine strawberries, sugar, and water
- Bring just to a boil, stirring until sugar is dissolved
- Remove from heat and cool to room temperature
- Once mixture is cooled, press, a little at a time, through a mesh sieve placed over a bowl, pressing down on the strawberries to extract as much syrup as possible (you should have about 3 c. of syrup)
- Discard solids
- In a 2-quart pitcher, stir together syrup and wine
- Cover and chill up to 24 hours.
- Just before serving, stir in sparkling water
- Garnish with sliced strawberries and serve

*Jen found recipe here

Quinoa Stuffed Peppers Soup (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 15 min

Cook time: 1 hour, 20 min
Ready in: 1 hour, 35 min
Serves: 6

Ingredients:
1/2 lb. Italian sausage
3 bell peppers- seeded, sliced thin
1/2 onion- sliced thin
1 T. olive oil
1 can (15 oz.) fire roasted tomatoes
1 c. red quinoa- cooked
1 tsp. salt
1/8 tsp. ground dry mustard
3 c. milk
1 3/4 c. chicken broth
2 T. Parmesan cheese- shredded
1/3 c. mozzarella cheese- shredded

Directions:
- Break all the sausage into small pieces and roll each into a small ball
- In a large pan, add a small drizzle of olive oil
- Heat to medium heat
- Add sausage and cook, stirring occasionally to brown on all sides, about 5 min
- Remove sausage from pan into a soup pot and set aside
- Add another drizzle of olive oil, bell peppers, and onions to pan
- Stir to pick up any browned bits from sausage and coat with oil
- Allow peppers and onions to cook until tender and caramelized, turning the pan to medium low if they are cooking too fast, about 30- 40 min
- Add to soup pot
- Heat soup pot to medium
- Add remaining ingredients
- Allow to cook for 30 min
- Until you’re ready to eat, turn to low and allow to barely simmer or cook on low in a slow cooker for up to a few hours - the flavor is better the longer it cooks

*Julie found recipe here

Chicken Wontons (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 15 min

Cook time: 5 min
Ready in: 20 min
Serves: 3- 6

Ingredients: 

DIPPING SAUCE:

3 T. Thai sweet chili sauce
2 tsp. lime juice
1 T. cilantro leaves- chopped
Pinch of white sesame seeds

WONTONS:

1/2 lb. ground chicken
1/4 lb. shrimp- chopped into small pieces
1 stalk scallion- cut into rings
1/2 tsp. cornstarch
1/4 tsp. salt
1/2 tsp. sesame oil
3 dashes ground white pepper
12 wonton wrappers
Water, for sealing
Oil, for deep frying

Soy sauce, for garnish

Directions:

- Mix all sauce ingredients well, and set aside

- In a bowl, mix chicken, shrimp, scallion, and cornstarch until well-combined

- Add salt, sesame oil, and pepper and mix well

- Heat cooking oil

- To assemble wontons, place a wonton wrapper on your palm

- Add 1/2 T. filling in the middle of the wrapper

- Dip your finger into some water and trace it on the outer edges of the wonton wrapper

- Fold and pinch edges of the wrapper up and seal the wonton tight so there is no opening at the top
- Deep fry wontons until golden brown

- Serve hot with dipping and soy sauces

*Jen found recipe here

Gnocchi in Lemon Sage Butter (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 1 hour

Cook time: 1 hour, 2- 5 min
Ready in: 2 hours, 2- 5 min
Serves: 4- 8

Ingredients: 
2 lb. russet potatoes
1 egg- lightly beaten
2 tsp. salt
Approx. 1 3/4 c. flour
1/4 c. butter
3/4 c. sage- chopped
1/4 c. lemon juice
1/2 c. Parmesan cheese
Garlic powder, to taste
Salt, to taste

Directions:
- Preheat oven to 350
- Pierce unpeeled potatoes several times each with a fork
- Bake until done, about 1 hour
- While potatoes are baking, melt butter in a medium saucepan over medium-high heat
- Add sage and cook until butter starts to turn brown and smells slightly nutty
- Turn heat down to a low simmer and add lemon juice

- Once cooked, let cool just long enough to handle

- Peel potatoes
- Rice or finely grate potatoes into a large mixing bowl
- Stir in egg and salt
- Slowly incorporate flour until dough is still moist but is no longer tacky; the less flour used, the lighter the gnocchi will be
- Turn onto lightly floured surface and knead lightly
- Roll into 1/2” thick ropes
- Cut into 1” pieces
- Press lightly with floured fork to shape
- Cook gnocchi in boiling water until it floats, about 2 min

- Add gnocchi to sauce and stir

- Add cheese, garlic powder, and salt to taste

- Serve immediately

*I found recipes here and here