Showing posts with label Ashton Corner Book Club Mysteries. Show all posts
Showing posts with label Ashton Corner Book Club Mysteries. Show all posts

Thursday, May 11, 2017

Black Rice Coconut Milk Pudding with Diced Papaya #recipe by Linda Wiken, Author, #cozymystery




My Mom was a great one with rice pudding. It was a very frequent dessert in our house. Nowadays, since I avoid milk products, it’s the last thing I’d think of making. Until I found this recipe using Coconut milk in one of my favorite magazines, Food and Drink.

I think it turned out deliciously great and I'll definitely be making it again. Although I think next time, just to change it up a bit, I’ll try almond milk. I may even go for a different fruit, too. Just for fun.

It’s very easy to make and it tastes good hot or cold. I cut the recipe in half to serve two butI found even this amount can easily make four happy eaters.



What you’ll need:

¾ c. black rice
1 ¼ c. coconut milk
1 ½ c. water
2 tbsp. coconut sugar
2 tbsp. dried blueberries
1/3 c. diced papaya
1 tsp. lime juice
¼ tsp. chili flakes
Pinch of salt



What to do:

If you’re using a packaged black rice, follow the instructions using the ingredients above. Cooking time will vary but is between one hour and one hour 20 minutes. If you’re using bulk black rice, be sure to rinse it first.

In a saucepan with a tight-fitting lid, add black rice, coconut milk, water, sugar, dried blueberries and salt. Keep it uncovered while you bring it to a boil then cover, reduce heat and simmer for the amount of time mentioned above. You’ll want the rice to be tender and most of the liquid absorbed. While waiting, dice the papaya into bite size pieces, add the lime juice, and sprinkle with chili flakes, if you’ve decided to use them.

Dish the rice into individual bowls and top with the papaya mixture. 

The recipe called for Thai basil leaves as a garnish but I used the regular basil growing, at a slow pace, in a pot. It would be fun to play with a number of different garnish and fruit mixtures. Enjoy!


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, April 13, 2017

Slow Cooked Beef in Red Wine #Easter #recipe by Linda Wiken, author


If a chilly Easter weekend is forecast in your area, here's a warm and filling meal that will be waiting for you after Maundy Thursday services. Just turn on your slow cooker in the morning, and you'll have an easy evening meal ready for when you are.

In my next book, Marinating in Murder which comes out March, 2018, J.J. Tanner needed to come up with a last minute recipe. That's what happens when you invite your Dinner Club over without giving it much thought. Of course, thoughts of the murder investigation were uppermost in her mind.

So, J.J. and I, pulled a new cookbook off the shelves, The French Slow Cooker by Michele Scicolone and found this wonderful recipe for beef in red wine, done in a slow cooker. Now, neither J.J. nor I can leave a recipe alone, so we added some ingredients along the way, switched-out others, and gave it a try. What I found, thanks to the advice at my local liquor store, was the better the wine, the better the end result.

The family loved it and really, it was so easy, it's going to be one of my go-to recipes when I have but a day's notice for hosting a dinner. Or, as I mentioned, ready and waiting for an after church service meal.



Here's what I used:

1 1/2 lb. beef, cut into 2-inch cubes (I chose round roast but use your favorite cut; chuck or blade works well)
1/2 c. diced tomatoes
2 parsnips, peeled and sliced
1 large onion, chopped
1 celery rib, sliced
1 garlic clove, chopped
1 sprig fresh rosemary
1 sprig fresh thyme
Himalayan and freshly ground pepper to taste
2 tbsp olive oil
1 c. red wine (I used an oak-barreled Merlot Reserva)
1 c. beef bouillon mix or stock
1 tbsp. Worcestershire sauce 
1 tbsp. cornstarch with enough water to make a paste





Here's what to do: 

1. Peel, slice, and chop the parsnips, celery, onion, and garlic. Place in the bottom of the slow cooker along with the sprigs of rosemary and thyme.

2.  Pat the meat dry and then slice into 2-inch cubes.




3. Heat olive oil in a heavy frying pan and when hot, add the beef.  Reduce heat to medium and stir to get all sides browned, for about 15 min.

4. Remove the beef with a slotted spoon and place on top of vegetables. Add the wine to juices remaining in the pan and bring to a simmer for about 1 min. 

5. Pour over the beef in the slow cooker; add the diced tomatoes and the beef broth. Season with sale and pepper.



6. Cover and cook for about 8 hours at low temperature setting. Remove from juices when finished cooking. Add the cornstarch paste mix and stir, if you want a thicker sauce. Otherwise, use as is.

7.  Serve with rice or potatoes and a green vegetable, such as broccoli or brussel sprouts.



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, 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, March 9, 2017

Shrimp Scampi recipe plus #bookgiveaway from Linda Wiken, author @LWiken


I love seafood. Born and raised on the West Coast and of Scandinavian heritage, it's not a surprise. I won't charm you with some of my favorites...ok, I'll just mention the pickled herring in white wine sauce in passing. Love, love, love anything to do with salmon, scallops, and shrimp.

So, I went to Shrimp Scampi for a birthday dinner I hosted a couple of weeks ago. I'd forgotten how easy this dish actually can be, once you get past the de-veining (if not already done) and I also like to remove the stomach, that black thread that resembles a vein only on the other side of the little suckers.

After that, it's a snap.

I actually tried a mish mash of recipes this time, adding some tasty fresh green onions and basil, along with a topping of Parmesan Padano cheese, grated on the spot. Also, I cut down on the amount of sale because I had only salted butter on hand while the recipe called for unsalted. It turned out really well but I also like it the previous plain way. So, your choice of what to do.

Here's what you'll need:

1 lb. large shrimp, peeled, deveined
 1/4 tsp. red pepper flakes
4 garlic cloves; 2 grated, 2 thinly sliced
2 tsp. chopped fresh basil
2 tsp. chopped fresh parsley
1 green onion, thinly sliced
1 tbsp. fresh lemon juice
1/4 c. white wine
1/4 c. butter
pinch of Kosher salt
3 tbsp. olive oil, divided
















Here's what to do:

1. In a medium bowl, whisk 1 tbsp. olive oil, grated garlic, and salt. Add prepared shrimp, tossing to thoroughly coat. Chill, uncovered, for up 30 to 60 minutes.

2. Heat remaining olive oil in a large skillet over medium and cook the shrimp, about 1 min. per side, until pink but slightly underdone. Use a slotted spoon and transfer to a plate.


3. To the remaining oil, add sliced garlic and red pepper, stirring for about 1 min.  Add wine and lemon juice, cooking for about 2 min. Add butter and cook until sauce thickened and butter is melted.

4. Add shrimp and any juices to the skillet and toss for about 2 min., until shrimp are fully cooked.

5. Transfer to a plate, top with basil, green onions, and parsley. Grate fresh cheese overtop.



6. Serve with rice or pasta and your favorite veggies. A fresh bread slice or roll is perfect for sopping up all the sauce.


Yay! It's Release Week for ROUX THE DAY, the second Dinner Club Mystery!
And, I'm celebrating with a book giveaway today. To be entered in the draw, leave a comment about your favorite seafood dish, and be sure to leave your email addy! A winner will be drawn on Friday midnight.   



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, 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, 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.