Showing posts with label A Cheese Shop Mystery. Show all posts
Showing posts with label A Cheese Shop Mystery. Show all posts

Wednesday, January 3, 2018

Butternut Squash Soup from author @DarylWoodGerber



From Daryl aka Avery:

As we move into the new year, it's getting colder. We'll, maybe not in Los Angeles. We're having a January heat wave, but I "think" colder, so I put on sweaters and crave soup. I made homemade turkey vegetable soup right after the holidays because I had leftover turkey, and it was delicious. I've shared my chicken soup recipe before. Here's that LINK: chicken soup recipe (Made even easier if you substitute the chicken with already cooked turkey.)

This week, however, I wanted to try something new. I've shared a lot of recipes with butternut squash in the past few years. I love the benefits of butternut squash. It's low in fat and has lots of dietary fiber, which makes it heart-friendly! Plus it has potassium, which is good for your bones!  I particularly like that my local grocery store has it cut up and ready to go, though I do enjoy cutting up vegetables. There's something quite powerful feeling about slicing and dicing. Especially on a new cutting board.  Yep, I got a darling new cutting board for Christmas with the names of all my little helpers carved into it. So cute!

I hope you'll enjoy this recipe. It's flavored with nutmeg and cinnamon to stir your senses.
Butternut Squash Soup

1 medium shallot, chopped (about 1/2 cup)
1 celery rib, chopped (about 1/2 cup)
1 carrot, chopped (about 1/2 cup)
2 tablespoons butter
3 cups butternut squash, peeled and chopped
1/2  tart apple, peeled, cored, chopped  (1/2 cup)
1 1/2 cups chicken stock
1/2 cup water
Pinches of nutmeg, cinnamon, salt and white pepper


Heat a large pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the shallot, carrot, and celery and sauté for 5 minutes. Lower the heat. You do not want the vegetables to brown.

Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and cook for 25-30 minutes.

If you have one, use an immersion blender to purée the soup. I did not so I worked it in batches in a blender.

Add pinches of nutmeg, cinnamon. Add salt and white pepper to taste.








Here's a bit about my latest book:


Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.


"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings

Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.




GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.


GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRET 
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.




Wednesday, June 7, 2017

Fresh Fruit Popsicles #recipe from author @DarylWoodGerber






I'm off on an adventure with my 13-year-old grandson to Disneyland. We're having a marvelous time and I'll share pictures next week, but that means I'm not around to leave many comments today. Hope you don't mind. I don't get to see him one-on-one very often, but when I do, we have a blast! We walk the same pace; we talk about everything. He's a very cool kid an I'm blessed to have him in my life. 

 
Eli loves supporting my writing efforts!
he's a good reader.

So I'm off to Space Mountain and Guardians of the Galaxy and all worlds other for the remainder of the day.

Enjoy what ever brings you fun!

Here’s a quickie recipe, perfect for the kids anytime of the year but particularly at a BBQ. I found the Mickey popsicle holders at a local store but I know you can find them on Amazon and elsewhere. So cute!


Fruit Pops with Fresh Fruit

2 cups fresh strawberries or raspberries
¼ cup apple juice
2 tablespoons honey
½ lemon, squeezed (no seeds)
1/8 teaspoon salt

Rinse your frozen popsicle mold (four 5-6 ounce)

Combine all the ingredients in a blender and blend until smooth.

Pour the mixture into the popsicle molds. Place in freezer for at least 5 hours.

Enjoy!






Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.





Wednesday, January 4, 2017

Easy Zucchini Bundt Cake from author @DarylWoodGerber



Happy new year to all! Did you have your fill of good food over the holiday? Need something that is "healthy" as well as tasty to ring in the new year? This tasty treat is good for breakfast, for a midmorning or afternoon snack, or even dessert.

You're off sweets? I'm sorry to hear that. I'm not. Not yet. I probably should be, but I really like a taste of sweets once a day. 

As many of you know, I am in love with Bundt cakes. Truly.

They are so easy to make. They are no fuss and no muss. You can use all sorts of veggie or fruit goodies to make them taste great. 

Plus they are pretty. Let's face it. A bundt cake on a crystal plate is simply gorgeous. And your guests think, "Wow, she made this for me?"  Are still entertaining guests or are you becoming a hermit like me? I'm in new year writing mode! All day, all night.  Wish me luck. I'll take a break occasionally for a cup of coffee and a sweet. Promise.

PS  For this recipe, it's a nifty way to get kids and reluctant adults to eat their greens. It has zucchini in it!


Gluten-Free ZucchinI Bundt Cake

Non gluten-free tip BELOW!

4 eggs
1 cup white sugar
1 cup brown sugar
 1 ¼ cup canola oil
2 cups finely shredded zucchini
1 teaspoon vanilla

*[You can use 3 cups of any gluten-free flour mix; I happen to like the following combo.)
1 cup sweet rice flour
1 cup sorghum flour
½ cup tapioca starch
½ cup potato starch
1 ½ teaspoon soda
2 teaspoon baking powder
¼ teaspoon salt
2 teaspoon cinnamon
3/4 teaspoon xanthan gum
*
¼ cup golden raisins, soaked in hot water and water drained off, if desired
Powdered sugar for dusting

Preheat oven to 350 degrees. Grease a Bundt cake pan.

In a large bowl, beat eggs and sugar. Add oil.  Beat until combined.


In a food processor, shred the zucchini. Add zucchini to the egg mixture. Beat well.



Stir in all dry ingredients and blend with blender until smooth.


Add raisins, if desired. Stir again.

Turn into the greased Bundt cake pan.



Bake 350 degrees for1 hour 15 min, until toothpick comes out clean. When cool, dust with powdered sugar, if desired.



**This recipe will also make 20-24 muffins or 1 loaf and 10-12 muffins, or 2 loaves. Cook muffins for 25-30 minutes.  Cook loaves for 45-50 minutes.

Enjoy.


PS  If you want to make this using regular flour, substitute out all the gluten-free flours and omit the xanthan gum. It's that easy!



Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.




FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.




GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order