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

Thursday, October 26, 2017

Slow cooker beef stew by Linda Wiken, author #fall food

I decided to focus on a way to keep the adults warm while they take the kiddies trick-or-treating on Halloween. I also did this because I've been feeling a fall chill the odd day and wanted to make my first soup of the season, with lots left over for the freezer.

Now, if you're feeding it to the kiddies, I suggest you leave the wine out of the recipe. :) However, it does add to the flavor.

I searched all my recipes and decided to just wing it, going with what I had in the fridge. But I'm sure the inspiration came from all my reading. I realized as I was slicing and dicing that I lacked a green veggie that could simmer away for 8 hours. So, I left it out. That may have affected the presentation but it didn't bother the taste.

You might want to pick and choose your ingredients, as I did, and also base your quantities on the number of servings. This actually came out to three -- one for me, two for the freezer. Before the snow hits (sorry, I said the "s" word), I hope to have several more frozen soups stocked up and ready for those late or lazy days.

I always like to have some bread alongside, usually fresh, and this time I chose the remainder of a herb schiacciata that I'd just bought.

So, on Oct. 31st, eat up, don that costume, and take the little ones out for some fun!



What you'll need: 

1 bunch of carrots
2 small white turnips
2 small golden beets
1 large yam or sweet potato
1 large parsnip
1 clove garlic
1 lb. stewing beef or similar
3 slices prosciutto
1/2 c. beef broth
1 tbsp ketchup or tomato paste
1/2 c. red wine
1 sprig fresh flat-leafed parsley
1 sprig of fresh rosemary
2 tsp. dried tarragon
Sriracha sauce
2 tbsp olive oil
flour  (I used white rice flour as I avoid wheat whenever possible)
Himalayan salt to taste
fresh ground pepper to taste






















What to do:

1. Slice the vegetables into eatable sizes, around 1 inch slices or squares then set aside.

2. Heat half of the olive oil in large frying pan, add prosciutto and heat 2 minutes; transfer to slow cooker.

3. Dredge beef chunks in the flour then add the remaining olive oil to the frying pan and saute the beef chunks for approx. 20 minutes. Then remove and layer on top of the prosciutto.


4.  Add red wine to frying pan, stir and bring to a boil for approx. 1 minute. Pour over the meat.

5. Add the veggies and seasoning into the slow cooker.


6. Stir ketchup into the beef broth. Add a dash or more of Sriracha sauce then pour over the other ingredients.

7. Set slow cooker on low and leave for 8 hours. Enjoy the aroma throughout the day!





Dine out on the DINNER CLUB MYSTERIES

 Coming March, 2018
Marinating in Murder, book #3


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, July 27, 2017

Lemon Almond Sauteed Greens and other colors! #recipe by Linda Wiken, author



There's nothing I enjoy better than an easy-to-make veggie dish and this is one I'll use many times over. I first tried it out at that same writer's retreat that Victoria Abbott mentioned on Saturday. So, remember her delicious spicy black bean salad and think of it paired with this dish. Of course, there was more on the menu but you'll find out about those another time.

I find lemon seems to go with everything, even more so than my real favorite flavor, lime. So, use it liberally or cut it back a bit if lemon's not your thing. The recipe I found in the newspaper calls for Swiss chard or spinach. I chose the latter because I really enjoy it. But you could use any leafy green vegetable. I also chose to use the shredder for the cabbage but I think next time, I would just slice it into thin strips.

It's easy to prepare ahead of time -- just slice the two veggies and set them aside until needed. The prep time takes longer than it does on the stove.


What you'll need:

1 tbsp. olive oil
1 clove garlic, minced or use the kind in the jar, about 1 tsp. in that case
approx. 8 c.spinach, just cut off the stems
1 c. shredded cabbage
1 tsp lemon zest
juice of half a lemon
salt and pepper to taste
1 tbsp. sliced or slivered almonds, toasted



What to do:

Heat oil over medium heat, preferably a wok or similar pan. Add the garlic and saute for 30 seconds.

Add the spinach, cabbage, salt and pepper, and lemon zest then saute for approx. 2 minutes or until the greens are wilted.


Stir in 1 tbsp. of water, cover and boil for approx. 2 minutes. Stir a couple of times and remove when veggies are tender then add the lemon juice and saute for another 2 minutes, until most of the water has evaporated.


Transfer to a serving dish and sprinkle with the toasted almonds.

And here we are, minus the photographer, ready for yet another fun meal together.


I'd like some suggestions of what other greens to substitute. What would you use?



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!




 Coming March, 2018
Marinating in Murder, book #3


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, 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, June 9, 2016

Tangy Gazpacho Soup from Linda Wiken #recipe, @LWiken



Last time I posted a soup recipe, it was a chilly winter's day. And that wasn't so long ago! These days we're into early summer temperatures and what better way to start a dinner or enjoy a refreshing lunch, than with homemade gazpacho. I love it because it usually has a bite, as with this recipe. I started with one I've been using for decades, from Anne Lindsay's New Light Cooking. And then I added some twists and turns of my own because of that extra bite I mentioned.

I realized when it was too late -- guests arriving shortly -- that I'd forgotten to get some croutons. So, since I like potato chips when it's really hot, I crumbled a handful and used that for garnish. It's always nice to have a bit of crunch in a soup.

End result -- tangy, tasty, and refreshing.


Ingredients:

4 large tomatoes, quartered
2 clove garlic
half an onion, quartered
 1/4 c. chopped cilantro



1 sweet red pepper, seeded and quartered
1 cucumber, peeled, quartered and seeded
1 tomatillo, halved



1/4 balsamic vinegar
2 tbsp extra virgin olive oil


1 can tomato paste
1/2 tsp each salt, freshly ground pepper, and pinch of chili flakes




In a food processor, add garlic and onion; then add red pepper, tomatoes, tomatillo, and cucumber and process until finally chopped. Pour into a large bowl.



Add tomato paste, cilantro, vinegar, oil, pepper, salt, and chili flakes. If it's too thick, add water to get whatever consistency you like.


Cover and refrigerate for at least 30 minutes. (Note: can be refrigerated for up to 2 days)


Enjoy!




The countdown has started. Just 26 days to go until release day!

 TOASTING UP TROUBLE, the first in my new Dinner Club Mystery series (includes recipes)
is coming July 5th!


To pre-order, click here 
http://tinyurll.com/oco85lv 




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.