Showing posts with label @Erika Chase. Show all posts
Showing posts with label @Erika Chase. Show all posts

Thursday, March 23, 2017

Roasted veggies recipe by Linda Wiken, author @LWiken


Have I admitted before that I'm not an enthusiastic vegetable eater? It probably stems from my childhood. My Mom wasn't a very creative cook. Our meals were the basic -- potatoes, meat, and a veggie. And that was often canned cream corn, canned niblets corn, frozen peas, or if it was fresh, it was most probably boiled. A daub of butter went a long way to add to the taste.

Veggies seldom appealed to me.

My Mom was however, a fabulous baker. All things Swedish appeared freshly baked when the ladies came over for afternoon coffee, as they regularly did, rotating houses. Christmas, of course, was a baking bonanza. Most delicious.

But back to vegetables. I've over the years learned that using them in a stir fry was a clever way to fool myself into making sure I ate a reasonable amount. But even more recently, I've gone on a roasting binge. I'm ready to try out any combination of veggies, herbs, and olive oils. And each one tastes unique.

This recipe I threw together, literally, and happily share with you.

What you need:

2 golden beets
2 large cremini mushrooms
1 leek
mix of red and yellow peppers
4 tbsp. olive oil
pinch of Himalayan salt
freshly ground black pepper to taste
fresh chopped cilantro







What to do:

1.Parboil golden beets for approx. ten minutes.

2. Preheat oven to 400 F.  Thoroughly wash leek and slice horizontally. Dice peppers. Cut the beets and mushrooms into quarters. Place all in a medium sized bowl, add olive oil. Add rosemary and thyme and toss..

3. Line a baking sheet with parchment paper and spread out mixture so that everything roasts evenly.

4. Place in preheated oven for 25 minutes or so.

5. Dish up and serve with your favorite carbs and meat.




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


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, December 8, 2016

Mom's Swedish Coffee Bread or Finnish Cardamon Braid #bookgiveaway Linda Wiken author





I'm delighted to be kicking off our Christmas Week festivities here at Mystery Lovers' Kitchen!

My earliest memories of Christmas are not of decorations and gifts. Not even the Christmas Eve dinner of Lute fisk (the white fish cured in lye) with white cream sauce and boiled potatoes. Very traditional for this Swede-Finn family. Believe me, it was an acquired taste. It took me into my teens to finally appreciate it while my older sister still hasn't caught the bug.

My earliest, and fondest memory, is of my dad waking me up at the raw, dark hour of 5 AM on Christmas morning, bringing a cup of black coffee and slices of warm Swedish Coffee Bread to my bedside. (I started drinking coffee at a very early age -- we won't go there!).

That Swedish Coffee Bread sums up Christmas to me. It was baked with love and cardamon seed; served with joy and anticipation; and is something that could always be counted on. In preparing to bake, I don one of Mom's aprons, turn on the Nutracker CDs, and use her mortar and pestle for the cardamon seeds.


I've continued the tradition after the passing of my mom, and was most delighted to note that my grand-niece, Sarah Coughlin has her own version going in Nova Scotia. Well, actually, she got the recipe from my sister who thinks it was Mom's. A different version. A mystery! Sarah is a professional baker and she pulls off the most amazing taste treats. Her recipe calls this a Finnish Cardamon Braid and it looked fabulous when she posted it on Facebook earlier this week.

So, I thought I'd give it a try but I have done a couple of changes in keeping with the recipe I usually use. The other one from Mom. J




What you need:

6 1/2 c. pre-sifted all purpose flour
2 pkgs active dry yeast
2 c. warm water (about 110F)
1 tsp ground cardamom
2 large eggs, room temperature
1/3 c. sugar
1 tsp. salt
1/2 c. (1/4 lb.) butter or margarine, melted and cooled
1 tbsp. milk
sugar for topping





What to do:
 

1. Measure flour and pack lightly in a measuring cup. In a large bowl, pour 2 c. warm water and then sprinkle in the 2 packages of yeast. Let stand 3-5 minutes, or until the yeast blooms. 


2. Stir in the cardamom, 1 egg, 1/3 c. sugar, salt, milk, butter and about half the flour. Blend well with a wooden spoon until it becomes smooth and elastic. Gradually add remaining flour and continue stirring until soft and blended.

3. Turn out onto a lightly floured board and knead until smooth and satiny feeling. Place in a greased bowl, turning it over to grease the top. Cover and set in warm place to rise until about doubled in volume (about 1 hour).


4. Punch down, then turn out onto a lightly floured board, and knead until free of bubbles.


5. Divide into six equal portions or ropes about 1 inch wide. Roll each rope between your hands to make long strands, about 14 inches in length. Using 3 at a time, make 2 braids. Cover and let rise in warm place until puffy, about 30 min.


6. Brush with remaining egg, lightly beaten. Sprinkle with sugar, as much as you desire.

7. Bake in moderate oven (375F) for 20-25 min. or until richly browned. Cool on wire racks before slicing.



No need to say this, but enjoy!  (I like mine with an espresso each morning.)



MY CHRISTMAS TREAT FOR YOU IS A SIGNED COPY OF TOASTING UP TROUBLE. JUST LEAVE A COMMENT, ALONG WITH A CONTACT EMAIL ADDRESS, BEFORE SATURDAY MORNING TO BE INCLUDED IN THE DRAW!



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 in March, 2017!





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, September 8, 2016

Grilled chicken and sausage platter @LWiken Linda Wiken, author #cozy mystery

This summer has turned out to be an ideal one for writers' retreats. I know, someone commented on Facebook saying we didn't call it a 'writing' retreat. But believe me, we did do the work, and then the play. And then, of course, the eating!

The fun part is sharing making a meal. I partnered with best writing buddy Victoria Abbott aka Mary Jane Maffini, and provided the protein part of the supper.

 I'd had this grilled mixed platter of chicken breasts and sausage before, at our annual book club pool party, when host Cath Morris served it up tasty and tempting.

I decided to make some subtle changes which is easy to do. Just play around with the chicken -- I'd imagine a whole chicken, cut up, works just as well as only breasts. And for the sausage, I chose my favorite, hot Italian which I think always sets off a summer meal.

It's easy and tasty. Hope you like it!

Serves 5:

4 boneless, skinless halved chicken breasts
4 hot Italian sausages
bag of fresh mixed salad greens (arugula was what the original recipe called for)


I prepared them nice and simply using olive oil, and a citrus lime dressing I often use. I'll include that recipe sometime soon.


 To prepare the sausages...
 just add olive oil!


Grilling takes about 8 minutes to each side on medium, although it depends on how hot your BBQ is. I turned the sausages more frequently to get an even grill.


Plate the field greens then top with the chicken and sausage, sliced.


Add accompaniments and voila....


Equals five happy mystery writers!


(I'm there, too...taking the photos!)




The first in the Dinner Club Mysteries is now 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 28, 2016

Stir Fried Okra and Grilled Trout #giveaway @LWiken



As the delightful Victoria Abbott/Mary Jane Maffini mentioned last Sat. in her post, our annual writer's retreat is also a bit of a foodie feast time. We pair up and take turns preparing the main meal.



Keeping with the seafood (I should say sensational!) theme set by MJ with that sensational sambuca shrimp appetizer, I decided to do a very simple grilled trout along with one of my favorite veggies, okra which I stir fried, also a simple recipe for a very hot summer's day.





We'll start with the okra.
Of course, I added some of my favorites to the mix. Fresh mushrooms, a sweet red pepper, and some jalapena pepper. Now, I could give amounts but it's really up to you, according to what quantity you want for your dinner guests.
I did use a touch of Celtic sea salt, freshly ground pepper and, although it's not shown, some Bragg Herbs and Spices Seasoning mix to taste. And of course, olive oil for the actual stir frying.

For the trout, I brushed the pieces with olive oil and sprinkled Herbes de Provence seasoning over top. For the final touch, some sprigs of fresh dill.

They were large pieces and I found just the right size to be divided between the five of us.

The grilling took about 12 minutes and only doing one side. The stir fry was half the time which made it easy to have both ready at the same time.



Remember, this was meant to be an easy meal so the final dish was a container of store bought potato salad.









Friends always make any mealtime and good time!





I'm still so pumped about my new series, that I'm doing another random draw for a copy of Toasting Up Trouble! Just leave a comment about your annual summer friends or family fling!







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. 











Stir Fried Okra and Grilled Trout #giveaway @LWiken



As the delightful Victoria Abbott/Mary Jane Maffini mentioned last Sat. in her post, our annual writer's retreat is also a bit of a foodie feast time. We pair up and take turns preparing the main meal.



Keeping with the seafood (I should say sensational!) theme set by MJ with that sensational sambuca shrimp appetizer, I decided to do a very simple grilled trout along with one of my favorite veggies, okra which I stir fried, also a simple recipe for a very hot summer's day.





We'll start with the okra.
Of course, I added some of my favorites to the mix. Fresh mushrooms, a sweet red pepper, and some jalapena pepper. Now, I could give amounts but it's really up to you, according to what quantity you want for your dinner guests.
I did use a touch of Celtic sea salt, freshly ground pepper and, although it's not shown, some Bragg Herbs and Spices Seasoning mix to taste. And of course, olive oil for the actual stir frying.

For the trout, I brushed the pieces with olive oil and sprinkled Herbes de Provence seasoning over top. For the final touch, some sprigs of fresh dill.

They were large pieces and I found just the right size to be divided between the five of us.

The grilling took about 12 minutes and only doing one side. The stir fry was half the time which made it easy to have both ready at the same time.



Remember, this was meant to be an easy meal so the final dish was a container of store bought potato salad.









Friends always make any mealtime and good time!





I'm still so pumped about my new series, that I'm doing another random draw for a copy of Toasting Up Trouble! Just leave a comment about your annual summer friends or family fling!







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.