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

Thursday, February 23, 2017

Roasted French Beans, Mushrooms, and Onions with Panko #recipe by Linda Wiken, author, @LWiken



There aren't many vegetables I don't like, although there are some that I feel need to be dressed up before presenting at a meal.

Cauliflower is one, green beans is another. No offence meant to green bean or cauliflower lovers!

But the great news is that it's so easy these days to do just that. Even just roasting these veggies in olive oil, salt and pepper is so easy and transforms the taste.

But I found a recipe that sounded just right, although it added a few more steps to the roasting process. This is a recipe for guests, I decided. And, of course, I played around with it, because that's what we do. I'm not sure where it originated but my guess might be online at  Bon Appetit, one of my favorite sources.

I've switched out the green beans for French beans-- love the shape and size. The choice of onion was new, too, as were the mushrooms and cheese. I'm thinking this would work great for cauliflower, too!


What you need: (to serve four)

1 1/2 lbs. French beans
6 shallots, sliced into rings
8 oz. mushrooms
8 tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
1 c. Panko
1/2 tsp. each freshly chopped rosemary, bay, sage, and tarragon
1/2 c. grated Asiago cheese
1 lemon, zest and juice







 
What to do:

Preheat over to 425 F.  Place French beans, mushrooms and onions in a large bowl and toss them with 3 tbsp. olive oil.  Line two baking sheets with parchment paper and arrange the French beans mixture on them. Season with salt and pepper. Roast until tender and browned, approx. 30 to 35 min.

Heat the remaining 2 tbsp. olive oil in medium skillet over medium heat.  Add Panko and herbs, stirring constantly until golden brown, about  3 min. Remove from heat and stir in Asiago and lemon zest.

Squeeze some lemon juice over the roasted vegetables and top with the Panko mixture.

Enjoy!


Book 2 in the Dinner Club Mysteries,  ROUX THE DAY, is coming on March 7th!
To pre-order, please check your favorite bookstore website.


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, February 9, 2017

Fettuccine with Grape Tomatoes and Broccoli, in Olive Oil by author Linda Wiken @LWiken #recipe


I love pasta dishes because they're usually so easy to put together. And yet, they're also ideal for a special meal, such as a romantic Valentine evening at home.

I've long ago given up using a recipe. What goes in depends on what I have on  hand. I do like to make sure there's something green though and broccoli is often my go to veggie.

For a pop of color, I've added fresh, firm grape tomatoes. And, to finish it off, it's tossed with a wild mushroom and sage olive oil I found at my local specialty store, the Unrefined Olive. This one is organic, by the way. I like to try a different flavored olive oil every time I go shopping there and so far, I've not been disappointed.

It's a totally sensual experience. I usually limit my tastings to three different olive oils, mainly because I'd never be able to make up my mind otherwise. They also have a large variety of vinegar but that's for my next trip.





What you'll need:

fettuccine noodles
1/2 c. grape tomatoes, halved
one small head of broccoli, cut into small florets
1 small garlic, thinly sliced
1/2 c. black olives, sliced
chicken strips
Asiago cheese, to grate over top
2 tbsp. olive oil for sauteing
flavored olive oil to taste


What to do:

Prepare the broccoli, grape tomatoes, black olives, and garlic. Heat 1 tbsp. olive oil in saute pan to medium and add the prepared items to it, stirring occasionally.


Heat enough water in which to boil the pasta. Add a pinch of salt when it reaches boiling and then add the pasta. Cook approx. 8 minutes or until al dente.


While pasta is cooking, remove the veggies from the saute pan, add another tbsp. olive oil to pan, heat and then add chicken strips. they can be fresh or frozen. Cook until ready.

When the pasta is ready, drain and add to the veggie mixture, tossing along with flavored olive oil. Remove excess oil from the chicken strips and add to the pasta.

Grate some Asiago cheese, Parmesan, or your favorite over top...and enjoy.




What do you like adding to your pasta dishes?



Book 2 in the Dinner Club Mysteries,  ROUX THE DAY, is coming on March 7th!
To pre-order, please check your favorite bookstore website.


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, January 26, 2017

Salsa Verde au Noir #recipe from Linda Wiken, Author @LWiken




I needed a fast and easy sauce to serve over baked salmon filets on the weekend. Key words here -- fast, easy and tasty.


Out came the cookbooks and there I found a Salsa Verde recipe in David Leibovitz's My Paris Kitchen, which appeared to fill all the requirements. The only problem was a usual one for me – I didn’t have all the ingredients on hand. So, necessity being the mother of invention and all that, here’s my take on a Salsa Verde which borders on noir since black olives were one of my substitutions.


Not having the pitted and chopped green olives the recipe called for, I substituted 1/3 c. of already sliced black olives. That seemed like the right amount for the output I needed and besides, that was all I had on hand.

I decided to substitute a lime for the lemon because I really like the taste of lime. But then I couldn’t decide. So I let the mixture sit for an hour to soak up the flavors, then tested two small portions, one with lemon, one with lime. Lemon won out. This time.

The recipe also called for a fresh herb mixture. What I had on hand was rosemary from my lush indoor/outdoor plant, some thyme, and some sage. Since rosemary and thyme can be quite pronounced in flavor, I cut back those portions and in the end with what was more like ½ c. herbs.

It's one of those recipes where you can have fun adding whatever tickles your fancy, or what you have on hand. By the way, what you see here is a halved version of the original recipe. 




What you'll need: 

1/2 c. coarsely chopped fresh herbs
3 tbsp olive oil, can add more if needed
1/3 c. black olives, pitted and chopped
1 1/2 tsp. capers, rinsed then squeezed dry and chopped
1 small peeled and minced garlic clove
2 green onions, finely chopped
zest of 1/2 lemon
pinch of salt (I  used Himalayan)
freshly squeezed lemon juice to taste







What to do: 

Do the necessary chopping of ingredients and then combine everything in a small bowl.

Let sit for 1 hour to ensure the flavors mix and the mixture thickens. It should be a thick but somewhat runny paste. If you'd like it less thick, add more olive oil and/or lemon juice. It's up to you what consistency works best for your dish.



Note: Because the flavors are enhanced the longer it sits, the Salsa Verde can be made up to 8 hours in advance and keeps in the fridge for 2 days. However, bring to room temperature before using.



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!





Book #2, ROUX THE DAY, is coming March 7th!




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.