Showing posts with label #Cozymystery. Show all posts
Showing posts with label #Cozymystery. Show all posts

Thursday, July 13, 2017

Grilled Carrots with Cumin-Serrano Yogurt by Author Linda Wiken, @LWiken, Cozy mystery


What I love best about summer -- and the calendar tells me that's the season even if the weather doesn't agree -- is the bounty of local fresh vegetables and, my new barbecue. If you can combine the two, even better.

However, in this case, the title is misleading, I'll admit that right away. The recipe, which I found in  Bon Appetit magazine, calls for grilling but you know, it was pouring rain, so I opted to roast the veggies in the oven -- inside! I also made some other tweeks. The recipe called for spring onions or scallions but I knew one of my guests wasn't too keen on either, so I opted for King Oyster mushrooms, sliced. And then, I threw in some sliced red peppers for fun. The serrano chile was replaced by chilli flakes, because that's what I had in my cupboard. And, no cumin seeds either, so I used cumin powder. It turned out tasty and that's what counts. It also was relatively easy to do -- another big plus in my books.

The directions below are for how I did it. If you want to try it the original way, check out the magazine.

What you'll need:

3 lbs. carrots with tops trimmed to 1/2 inch
1 large red pepper, sliced lengthwise
2 King Oyster mushrooms, sliced lengthwise
4 tbsp. olive oil
salt to taste (I used Himalayan salt for added flavor)
1 tsp. cumin
1 tsp. chili flakes
1 c. plain Greek yogurt
1/4 c. freshly squeezed lime juice
2 tbsp. chopped mint; extra leaves for garnish


What to do:

1.  Preheat oven to 375F. Scrub the carrots and trim the tops.
2.  Place the carrots, red pepper slices, and mushroom slices on a baking sheet lined with parchment paper. Drizzle 2 tbsp. olive oil over all. Sprinkle with salt. It takes approx. 25-30 minutes to roast once the oven is preheated.
4.  Meanwhile, in a medium-sized bowl, combine yogurt, chili flakes, cumin, lime juice, chopped mint and 2 tbsp. olive oil.
5.  Spoon the yogurt mixture onto a serving dish and add the veggies. Garnish with mint leaves.

(The nice thing about the yogurt is it can be prepared in advance and kept up to two days in the fridge.)

Easy, right?


ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!



The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 










Thursday, June 22, 2017

Fun with Frittatas, #recipe by Linda Wiken, author, #cozymystery


I thought about calling it the Kitchen Sink Frittata but realized that doesn't sound very appetizing. It follows the same principle though, and much like Sheila Connolly's post last week, I've included whatever I had on hand.

Some nights, a gal just doesn't want to get too creative  :) or cook anything extravagant. Here again, I can't say, 'not cook' because this does take some prep time even though actual cooking time is minimal.

And, I do love my eggs. In my house, they're not just for breakfast! So, what to do that was more than a soft-boiled egg and toast? An omelette was an option but that takes even more steps. So, I decided to have some fun with a Frittata.

This recipe is thrown together without accurate measurements, suitable for two. So, add or subtract as suits your needs. I am a dairy-free eater, so mixed my eggs with a tiny bit of water, instead of milk.

Again, please do what suits you best.

I'd be interested in hearing what ends up in your Frittata!

What you'll need:

4 eggs
dash of water
handful of fresh spinach, chopped
3 mushrooms (because that's all I had on hand), chopped
fresh basil, chives, and rosemary, chopped
4 orange grape tomatoes  (orange and only 4 was what I had on hand)
sweet red pepper
1 garlic clove, slivered
1 c. thinly sliced Chorizo sausage
1 tbsp. olive oil
pinch of sea salt
fresh ground pepper to taste
enough fresh grated Asiago cheese to cover but then melt in (again, use whatever cheese is your favorite)







What to do:

1. Heat olive oil in large frying pan. Meanwhile, whisk the eggs with the water.
2. Chop, slice, and sliver the veggies and herbs.
3. Saute all the ingredients, except for the eggs.


4. When the spinach has wilted and the mushrooms have that nice browned color, pour in the egg and water mixture, stirring all the while.


5. When the egg reaches a good scrambled eggs consistency, you're ready.
6. Dish onto plates and grate the cheese over top.
7. Serve with toast or as I did, some red pepper and sun-dried tomato Ciabatta bread.









ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!



The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               

Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 










Thursday, May 25, 2017

Grilled Black Cod with White Wine, Lime, and Sriracha Sauce #recipe from Linda Wiken, author

I love Alaska Black Cod. Living inland, I buy it frozen but it never fails to turn out flaky and moist. I'm always keen to try different marinades and sauces though so this is one I tweeked from the newspaper and it's a keeper.

I will say up front that next time I'll amp up the heat by adding more Sriracha sauce or maybe add some chili flakes along with it. And, I used basil olive oil to give the flavor an extra kick. However, feel free to use a plain virgin olive oil and add whatever herbs you prefer.

Your cod filet needs to sit in the marinade for at least half-an-hour, so keep that in mind. Also, this is a recipe for one; increase the ingredients as required for more portions.

What you'll need:

1 black cod filet
3/4 tsp. fresh lime juice
3/4 tsp. white wine
3/4 tsp. basil virgin olive oil
1/4 tsp. Sriracha sauce
pinch of sea salt
pinch of fresh ground pepper



What to do:

Start by squeezing lime juice then combine it with white wine, olive oil, Sriracha Sauce, salt and pepper. Place in a plastic bag along with the cod filet. Seal the bag and let the filet sit in the marinade for at least 1/2 hour.

Remove filet and discard ingredients. Place the cod filet on a piece of aluminum foil and barbecue for at least 12 min. The fish should be flaky when ready.

Serve with wedges of lime and some more of that chilled white wine.


ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!



The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 










Thursday, May 11, 2017

Black Rice Coconut Milk Pudding with Diced Papaya #recipe by Linda Wiken, Author, #cozymystery




My Mom was a great one with rice pudding. It was a very frequent dessert in our house. Nowadays, since I avoid milk products, it’s the last thing I’d think of making. Until I found this recipe using Coconut milk in one of my favorite magazines, Food and Drink.

I think it turned out deliciously great and I'll definitely be making it again. Although I think next time, just to change it up a bit, I’ll try almond milk. I may even go for a different fruit, too. Just for fun.

It’s very easy to make and it tastes good hot or cold. I cut the recipe in half to serve two butI found even this amount can easily make four happy eaters.



What you’ll need:

¾ c. black rice
1 ¼ c. coconut milk
1 ½ c. water
2 tbsp. coconut sugar
2 tbsp. dried blueberries
1/3 c. diced papaya
1 tsp. lime juice
¼ tsp. chili flakes
Pinch of salt



What to do:

If you’re using a packaged black rice, follow the instructions using the ingredients above. Cooking time will vary but is between one hour and one hour 20 minutes. If you’re using bulk black rice, be sure to rinse it first.

In a saucepan with a tight-fitting lid, add black rice, coconut milk, water, sugar, dried blueberries and salt. Keep it uncovered while you bring it to a boil then cover, reduce heat and simmer for the amount of time mentioned above. You’ll want the rice to be tender and most of the liquid absorbed. While waiting, dice the papaya into bite size pieces, add the lime juice, and sprinkle with chili flakes, if you’ve decided to use them.

Dish the rice into individual bowls and top with the papaya mixture. 

The recipe called for Thai basil leaves as a garnish but I used the regular basil growing, at a slow pace, in a pot. It would be fun to play with a number of different garnish and fruit mixtures. Enjoy!


ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!



The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 








Sunday, May 7, 2017

Jenn McKinlay with Whoopie Pies and About a Dog! #recipe #giveaway


LUCY BURDETTE: I'm so delighted to welcome Jenn McKinlay back to our blog! She's been incredibly productive since she left several years ago, working on three mystery series and a brand-new romantic comedy series, debuting this month. She's celebrating with us early with whoopie pies and a measuring spoon giveaway! Welcome Jenn!

JENN MCKINLAY: The research is brutal, really.

     About two years ago, I was looking for a new agent. I decided instead of trying to pick one over the phone or through email, I’d go to New York and meet them in person. I wanted to have a feel for the next agent I hired. While there, I decided to visit my editor at Berkley as well. Things were interesting at the publishing house. Penguin had just merged with Random House, there were lots of offices being packed up, change (read people freaking out and looking upset) was definitely in the air. 
     Feeling that it might be a good time to diversify my writing (as in I was afraid cozy mysteries were dying and I’d better come up with a new trick pretty quick), I asked my editor what else she thought I could write. She turned away from me and studied her bookcase, she selected some books and then turned back and pushed them across the desk toward me. “You can do this,” she said. This turned out to be a stack of romantic comedies. Huh. I’d tried this genre before and it hadn’t worked out for me. That’s a euphemism for I got fired, in case you’re wondering. Oh, the irony!

     Still I thought I’d give it a go. I took the train back to New Haven, thumbing through the books as I went. I started to think up different ideas, sifting through possibilities, until I had a kernel of an idea. Over the next several weeks visiting family and friends in New England, the kernel popped into the full blown plot for ABOUT A DOG. I drove up the coast to Maine, where I’d decided to set the series, and immersed myself in all things concerning the Pine Tree state. Ayuh, that’s Maine’s nickname not the Lobster state, as I would have thought.

     Anyway, after shopping myself broke at L.L. Bean, I then moved on to another Maine staple – the whoopie pie. Chocolate cake with vanilla marshmallow filling – come to Mama! See? I told you the research was brutal! I am not kidding when I tell you that my days started to be one whoopie or two whoopie pie days. It was then that I knew I’d be writing a whoopie pie shop into the series with the name Makin’ Whoopie – naturally!

     We don’t have whoopie pies in Arizona, so I decided I was going to have to make my own if I wanted to write about the bakery. I went with the traditional whoopie pie recipe to start, but my research has shown that there are whoopie pies of every flavor you can imagine and I plan to imagine a lot of them in the books, which my publisher calls the Bluff Point series, so I’m thinking another research trip to Maine will be happening again soon! For now, here’s the recipe I used to make my own homegrown whoopie pies:

The Cookie

Ingredients:



 2 cups flour

½ cup cocoa
1 ¼ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, well shaken
1 teaspoon vanilla
1 stick unsalted butter, softened
1 cup brown sugar
1 egg

Directions: Preheat oven to 350F. Mix together dry ingredients – flour, cocoa, baking soda, and salt in a medium bowl and set aside. Beat together butter and brown sugar in a large bowl at medium speed until fluffy. Add egg and vanilla. Alternately mix in dry ingredients and buttermilk until smooth. Spoon ¼ cup mounds of batter about two inches apart on a parchment lined baking sheet. Bake 11 to 13 minutes until top is puffed and springs back when touched. 

Tip: I found that if you cook them on the top and bottom racks of the oven and swap them halfway through the cooking, they cook more evenly.

The Filling:

 Ingredients:
1 stick unsalted butter, softened
1 ¼ cups confectioner’s sugar
2 cups Marshmallow Fluff
1 teaspoon vanilla

Directions: Beat together all ingredients with mixer at medium speed for three minutes until smooth.

Putting the pies together: Spread a heaping tablespoon of the filling onto the flat side of one cookie and top with another. Easy Peasy!

For more things whoopie pie, Maine, dogs, romance, and comedy, check out my new series starting with ABOUT A DOG to be released on May 30th. Much to my delight, it has already received a starred review from Booklist and 4 stars from Romantic Times. "With a perfect sense of comic timing and a gift for creating endearingly eccentric characters...McKinlay delivers a sweetly satisfying contemporary romance that will have readers sitting up and begging for more." — (★ starred review) Booklist 

Here’s a brief description: Fall in love with a little help from man’s best friend in New York Times bestselling author Jenn McKinlay’s contemporary romance debut. Mackenzie “Mac” Harris fled her hometown of Bluff Point, Maine, after being left at the altar—and seeking solace in the arms of her best friend’s off-limits brother. Now, seven years later, she’s back to attend her best friend’s wedding—safe, or so she thinks, from the mistakes of her youth.
But Gavin Tolliver has never forgotten the woman who has always held his heart. And when Mac rescues a stray puppy named Tulip, only Gavin, the town’s veterinarian, can help. With a little assistance from Tulip, Gavin vows to make Mac realize that their feelings are more than just puppy love…

Thanks for inviting me to visit, ladies, Lucy! It’s always a pleasure to see what’s cooking in the kitchen!  Happy Reading, Jenn

Leave a comment with your email to be entered in the drawing for a set of cool cupcake measuring spoons...

Thursday, April 27, 2017

Roasted Veggies on a bed of Spinach, #recipe from Linda Wiken, author





Spinach is my new favorite veggie. It must be. I use it all the time. I have it steamed or sauted at least once or twice a week; I sometimes have it for breakfast with a poached egg on top; and sometimes, I come up with something new.

Like this recipe. It may be based on something I read on one of the blog sites I regularly go to:  Food 52, Bon Appetit, Add a Pinch to name a few. Or maybe it’s from the newspaper or one of the food magazines I subscribe to -that would be a total of  four, with another two I pick up at the store whenever the front cover entices me to take it home.

I think this recipe would go great with anything – meat, fish, other veggies. And, it’s so easy to switch out the veggies you choose to include.

Let me know what you serve it with if you try it, please. I’m interested.


Here’s what I used: (for two servings)

8 medium sized mushrooms, quartered
2 sweet orange peppers, sliced
2 sweet yellow peppers, sliced
1 fennel, cut in half then sliced; use the fern part as garnish
1 lb. fresh spinach
virgin olive oil (about 2 tbsp)
regular olive oil (about 3 tbsp)
Mrs. Dash or another herb mixture to taste





What to do: 

1.  Preheat oven to 400 F.

2.  Wash then slice the veggies, except for the spinach, placing them in a large bowl. Add enough virgin olive oil to cover; add Mrs. Dash or whatever herb mixture you're using and toss.  

3.  Line a baking sheet with parchment paper and arrange veggies on it. When oven is ready, place inside for about 20 minutes.
 
3. Wash the spinach, taking care to remove any sand; remove long stems; set aside.

4. When time remaining for the veggies is 5 minutes, heat regular olive oil in skillet (enough to coat the bottom) and saute the spinach for about 3 minutes. 



5. When everything is ready, place the spinach in the bottom of a serving dish and arrange the roasted veggies on top. Garnish with the fern portion of the fennel.