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

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









Wednesday, December 7, 2016

Crustless Broccoli Cheddar Quiche + book #giveaway from author @DarylWoodGerber


Happy Holidays!

Are you having fun putting up decorations, baking, 
making lists and checking them twice?

Well, take a break. Today is for you!



Leave a comment below with your email, and I'll pick a winner in a few days. 

In the meantime...



From Daryl aka Avery: 

You all know how much I adore cheese and how much I adore quiche. I don't, however, adore the calories of a pie crust. I adore the FLAVOR!  But there are times, like when we're approaching the holidays and know that we're going to have more calories to consume - delicious, wonderful, sweet and savory calories - that we need something that's a little lighter. This is it!

I tweaked this recipe from Martha Stewart's recipe by using fresh broccoli and Kerrygold Dubliner Cheddar. She used frozen broccoli and some other Cheddar. I like fresh and I ADORE Kerrygold. 

This takes no time at all, which is a good thing because you're probably baking as you read this. Or you are in the grocery store viewing your cell phone. Or you are wrapping something. Or maybe you want to pull out your hair and scream Fa-la-la at the top of your lungs.

Breathe. (My favorite chant.) This is EASY to make. It works for dinner or brunch or lunch. And it keeps well so if you make four and only eat one, you can eat the other three over the next three days. How perfect is that??


CRUSTLESS BROCCOLI CHEDDAR QUICHE

2 tablespoons butter, for ramekins
1 ½ cups broccoli, cooked, cooled and coarsely chopped
6 large eggs
1/2 cup half-and-half
1/2 teaspoon each, coarse salt and ground pepper
1/8 teaspoon ground nutmeg
1 cup shredded cheddar cheese (4 ounces) * I used Kerrygold Dubliner Cheddar

Preheat oven to 350 degrees.

Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside.

Bring a medium pot of salted water to a boil. Trim broccoli and cut off florets (heads). Add broccoli florets to water. Cook 2-3 minutes. Drain and rinse with cold water. Transfer to a cutting board, and chop coarsely.

In a large bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg. Stir in broccoli and cheese.


Place ramekins on a rimmed baking sheet. Using a ladle, distribute broccoli mixture evenly into ramekins.


Bake until golden brown, 35 to 40 minutes.




REMEMBER LEAVE A COMMENT TO ENTER TO WIN THE GIVEAWAY ABOVE. 
HAPPY HOLIDAYS AND CHECK IN AGAIN NEXT WEEK. 
YES, ANOTHER GIVEAWAY!
FA-LA-LA!


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







SaveSave

Wednesday, November 9, 2016

Leek and Lentil Soup #recipe from author @DarylWoodGerber





It’s autumn and I love soup. I love how you can put something together with whatever you have on your shelves or in your refrigerator. Got veggies and leftover chicken? Add some herbs and broth and, ta-da, a meal!

In my recent travels on the Internet, I learned that the word “restaurant” is sort of derived from soup, or rather a bowl of broth.   The French used to sell something like a bowl of broth called a “restorative” in the 1500s.   It was to cure exhaustion.  Then in 1765, someone opened a shop that specialized in bowls of soup, and voila, the word “restaurant” became the place to sit down and eat to get “restored.”

Yep, that’s what soup does for me.  It restores. Even cooking it restores me. I love the aromas, the steam, the tasty sips.

As for this soup that I’m sharing today, I love lentil soup not just because of the flavor but also because of the food value. Raw lentils have 25% protein in them! By the way, lentils have been part of the human diet since Neolithic times. They were one of the first domesticated crops in the Near East.  [Man, I love trivia for “ten” on the Internet.]

So where do your soup recipes come from? Have they been handed down through your family? Or do you remember them from a visit to a special restaurant? 

FYI, I remember a great soup I had in New Orleans that I recreated with Brie and shrimp!   Here’s the link for that soup! Brie Shrimp Soup 

Also perfect for the holidays: Pumpkin Gruyere Soup


Leek and Lentil Soup

Serves 2

2 tablespoons butter
1 leek, white portion only, diced
3 cups chicken broth, more if necessary
1 cup lentils (raw)
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoon chives, for garnish



In large saucepan, melt the butter over medium heat.  Add the diced leeks and sauté until they begin to soften, about 3-5 minutes. 



Add the broth and lentils, bring to a boil, reduce the heat to low, over and simmer until the lentils are tender, about 40 minutes. If necessary, add more broth.



Season to taste with salt and white pepper. Ladle into bowls and garnish with chives.



Yes, of course you can add chicken or some other meat to this to make it more stew-like. Feel free to tweak as necessary!  I love it plain and simple.


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