Showing posts with label @LWiken. Show all posts
Showing posts with label @LWiken. 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, 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 12, 2017

Mustard Lime Baked Chicken recipe by Linda Wiken author, @LWiken


I enjoy having chicken on the menu at least once a week. There are so many ways to enjoy it - using a sauce or even very basic with a coating of olive oil and a sprinkle of Herbes de Provence. This recipe is one I go to frequently because it's so easy and so tasty. It's from the cookbook, The French Market by Joanne Harris (yes, the fab author) and Fran Warde.

I've made some changes namely substituting lime for the lemon, being in a lime frame of mind. I love the fragrance of lime being zested and there's an added bonus -- no seeds! I've also changed up the Dijon mustard for the tangier Maille A l'Ancienne, or Old Style mustard. This is the first time I've tried this combination and next  time I plan to substitute a turkey breast for the chicken.

I've cut the recipe in half to make three servings.


Here's what you need:

3 tbsp mustard
zest and juice from 1 lime
1 1/2 tsp. Hungarian paprika
1 1/2 garlic cloves, chopped
3 chicken breasts




















Here's what to do:

1. In a small bowl, combine the mustard, lime juice and zest, along with the paprika and garlic.

2. Place the chicken breasts in a dish and coat with the mixture. Cover and let stand for 1 hour at room temperature.

3. Preheat oven to 350F. Line a baking tray with parchment paper and place the chicken on it, along with any remaining marinade.

4. Bake for approx. 40-45 minutes (depending on the thickness of the chicken breasts).




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 on 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. 


Thursday, December 22, 2016

Another Christmas tradition - Norwegian pancakes #recipe from Linda Wiken, Author, @LWiken



Another Christmas tradition in our house, started many decades ago by my former husband (of Norwegian heritage), was a mouth-watering pancake for breakfast on Christmas morning. He assumed the duties of chef for this family meal. His grandmother had made these, hence we called them Norwegian pancakes. You may find this is not what you're served if you order them in Norway! Just saying.

Of course, I thought they looked more like thick crepes since I was used to the small Swedish pancake. But I never pointed that out!

The recipe wasn't written down anywhere and the texture seemed to change a tiny bit with each offering, and continues to do so these days. I'm still serving Norwegian pancakes especially whenever my son pays a visit out East. They're still a favorite of his.

This is very easy, which is just what the cook ordered after a busy morning of unwrapping gifts and, not wanting to be away from the action for too long. Add crispy bacon, proscuitto, ham or sausages as a side...or eat them on their own, with maple syrup wrapped inside, and a touch of lingonberries on top (cranberries if that's easier to find).

Serve with best wishes for many more happy memories.

These measurements will give you two Norwegian pancakes.


What you will need: (you understand -- these are approximates!)



6  heaping tbsp. flour
2 eggs, combined in a small dish beforehand and stirred to blend
enough milk to make a smooth consistency when everything is mixed together  (approx. 1/8 cup)
1/4 c. butter
maple syrup
lingonberries


What to do:


1. Heat a large skillet on stove.  Once it gets hot, add a dollop of butter and spread to coat the surface.

2.  Meanwhile, in a deep bowl, start with the flour and then add the eggs. Stir in the milk and then use either a hand blender or a whisk to combine until silky smooth consistency. It's okay to play around with the amounts. Add more flour if it's too thin, more milk if too thick.



3. Pour into the skillet and make sure to cover the entire bottom. Here you can play with the amount but I like to keep it quite thin to give them a crepe-like consistency.



4. It won't take long to cook, so check carefully under a corner and flip when done. Spread butter over the top and cook another minute or so.



5. Slip out onto a plate and add some syrup or lingonberries - as much as you'd like; then roll up and serve. Add some lingonberries on top if you use syrup inside.






Wishing you and yours the very merriest and most wonderful of holidays, whatever you are celebrating!



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. 


Wednesday, November 23, 2016

Roasted Sweet Potato, Carrot, and Pear Soup #Thanksgiving Week, Linda Wiken author, @LWiken



I love homemade soup! You may have figured that out by now if, by any chance, you're keeping track of my recipes on Mystery Lovers' Kitchen. I admit it -- soup is easy, nourishing, and tasty so what's not to like.

And it's no different when it comes to building a Thanksgiving menu.  I believe that the right kind of soup makes a delicious starter to any main course this holiday season.


By the right kind I meant none of the hearty sausage and bean type that I so love, but rather, what I'm offering here. A light but flavorful  blend of colorful veggies and fruit that ends up looking creamy and orangey (the color of Thanksgiving) - a  soup that's packed with good taste.

I've adapted this recipe from the internet and maybe even blended a couple. I've made it several times and each time changed up or added something different. I'm sure you'll come up with your own substitutions over time. Please enjoy!



Here's what I used: (it serves 4-6)

2 sweet potatoes, peeled and diced
4 c. carrots, peeled and diced
2 pears, peeled and diced
1 medium onion, chopped
1 large garlic clove, minced
1/2 tsp grated ginger
4  tbsp olive oil
1/2 tsp  kosher salt
1/2 tsp dried thyme or 2 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp smoked paprika
6 c. vegetable broth
2 tsp lime or lemon juice








What to do:

Preheat oven to 400F. Toss in a large bowl the sweet potatoes, carrots and pears. Add olive oil, salt, thyme and rosemary sprigs. Roast for 25-30 min. in a shallow roasting pan, stirring at the half-way point.


While these are roasting, heat remaining olive oil in a large pot on medium heat. Add onions and cook until tender then stir in ginger, garlic and remaining salt. Stir constantly for 1 minute and then add the roasted mixture, discarding the sprigs of herbs.


Add the vegetable broth, bringing it to a boil and then simmer for 10-15 minutes or until the carrots are soft.

Puree the soup in batches in a blender, then stir in the lime or lemon juice.



HAPPY THANKSGIVING to all your dining family and friends!






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, November 10, 2016

Hearty Kale, bean and sausage soup #bookgiveaway, Author Linda Wiken @LWiken



 
Since the season of cold blasts of air is upon us, of course it's mingled with beautifully colored leaves quickly abandoning the trees, it's a good time for some homemade soup!

My favorite soups all fall into the hearty range. I like them bold, chunky and with lots of flavor. I'm always on the prowl for new soup ideas as I tend to overuse each new one until I need something totally different. But this is one I've used over and over again, so many times that I'm not really sure where it all started. Each time I try a different type of sausage and I also like to play around with the beans and mushrooms. Lots of room for experimenting.

And, you'll need to play around with the amounts, especially for the sausages. This time I used two large Chorizo sausages (love the heat!) and that worked out just right for servings for five.



What you'll need: 

2 sausages (more or less)
4 large white mushrooms
1/2 bunch fresh kale
1 - 15 ounce can white beans, rinsed and drained
1 - 15 ounce can kidney beans, rinsed and drained
1 - 19 ounce can diced tomatoes
3 c. chicken broth
2 cloves garlic, sliced in slivers
1/2 onion
2 tbsp. olive oil
1/2 tsp. tumeric
fresh rosemary






 What to do: 

1.  Slice the sausages into bite-size pieces.

2.  Fold the stalks of kale in half lengthwise and remove the stem. Then tear the leaves into pieces. 

3.  Slice and dice the onion and garlic while heating the olive oil in a large pot. Add to the pot and heat until the onions are translucent.

4.  Add the sausage and kale to the onion mixture and cook for 5-6 minutes.

5.  Stir in the chicken broth and tomatoes. Add the kale, tumeric, and rosemary sprig. Bring to a gentle boil and allow to simmer for 25 minutes.

6.  Add both types of beans and continue to simmer for at least 5 minutes more.


Serve with your favorite bread or dinner roll.




For a chance to win a signed copy of  TOASTING UP TROUBLE, leave a comment telling me what is your favorite soup recipe! Winning name will be drawn Friday at 5 p.m. EST.



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!

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.