Showing posts with label Cranberry Cove series. Show all posts
Showing posts with label Cranberry Cove series. Show all posts

Saturday, March 4, 2017

Mashed Cauliflower "Potatoes" #Recipe @PegCochran

For me one of the hardest things about a low carb diet is giving up potatoes.  I love potatoes--fried, baked, scalloped, mashed, shredded...whatever.  I think I must have at least a drop of Irish blood in me somewhere!

But sometimes you've just got to stay on that low carb stint for awhile for your own good!  And mashed cauliflower makes a decent substitute for a pile of mashed potatoes.  Actually, even if you aren't on a low carb diet, you would enjoy these!

1 head of cauliflower
1 leek
1/4 cup heavy cream
1 tablespoon butter
Pinch of nutmeg

Break the head of cauliflower into small pieces and clean and slice the white part of the leek.

Bring a pot of salted water to boil and add cauliflower and leek.  Boil until both are tender--approximately 15 minutes.

Drain vegetables and return to hot pan briefly to dry.

Place vegetables, cream, butter and nutmeg in food processor and puree.

Saturday, February 18, 2017

Thai Stir Fry #Recipe @PegCochran

Here is another great stir fry from Skinny Kitchen—this one with a Thai flair.  I’ve made a few changes (surprise!) by adding broccoli—because I had some, and I’m always trying to get more green veggies into us.  I was going to make the cauliflower rice since it’s quite easy with a food processor, but our grocery store was completely out of cauliflower!  Fortunately I found frozen cauliflower rice (albeit with the addition of peas and carrots) and that made this a very quick weeknight meal. 

We really enjoyed this (hubby had seconds!) and didn’t miss having it served over regular rice although you could do that if you wanted.  

Ingredients for Peanut Sauce:
½ cup chicken broth
¼ cup soy sauce
3 tablespoons peanut butter (natural peanut butter is best)
1 tablespoon fresh lime juice
2 teaspoons garlic, minced (I use the minced garlic in a jar)
2 teaspoons ginger, (again, I use the jarred ginger)
1 teaspoon sriracha (more or less depending on your taste)

Ingredients for Stir-Fry:
Olive oil--approximately 1 tablespoon to coat pan
1 (16 oz) package cauliflower rice
1 cup onions, diced or sliced
1 cup red bell peppers, cut in strips or diced
1 cup cooked chicken breast, chopped
1 cup broccoli florets (I used frozen but if using fresh microwave until soft)

My frozen cauliflower rice

Prepare ingredients--slice, dice, etc.

  Mix together the sauce ingredients and microwave for one minute.

Add olive oil to pan and heat.  Add red pepper and onions and stir fry until wilted.

Add cauliflower rice and stir fry until cauliflower is soft--approximately five minutes.


Add broccoli and stir fry for one minute or until broccoli is cooked.

Add chicken and sauce and stir fry until heated through.


Berkley Prime Crime is having a sale! The e-book versions of two of my books are now only $2.99! 

Saturday, February 4, 2017

Copycat Olive Garden Zuppa Tuscana #Recipe @PegCochran

Earlier this week we had Lucy Burdette's copycat pasta e fagioli recipe from Olive Garden and now here's another copycat Olive Garden recipe--Zuppa Tuscana.  Whenever I go there for lunch and get the soup/salad/breaksticks entree, I opt for this soup.

It's super easy to make and is a great dinner along with some crusty bread!

1 lb. Italian sausage (I chose mild Italian turkey sausage)
1 tablespoon olive oil
2 or 3 large baking potatoes, diced (I went with 3 because I could happily live on potatoes)
1 large onion, chopped
1/4 cup bacon bits (optional--I left this out but you could also crumble real bacon into the soup)
2 garlic cloves, minced
2 cups kale or Swiss chard (I went with the chard--hubby thinks he doesn't like kale)
2 8-ounce cans chicken broth
1 quart water
1 cup heavy cream

Slice sausage (uncooked) into small pieces and brown in olive oil.  Add onions and garlic and cook until onion is wilted.

Add chicken broth, water and potatoes.  Cook until potatoes are tender.

Add salt and pepper to taste and optional bacon bits.  Simmer soup for 10 minutes.

Turn heat to low and add kale or Swiss chard and cream.  Heat until greens are tender and soup is warmed through.

Buon Appetito!!

Saturday, January 7, 2017

Easy Chicken Stir-Fry #Recipe @PegCochran

This recipe started with one I found on Skinny Kitchen, a lovely site with light and healthy recipes.  But...I had to give it my own spin.  It's supposed to serve four and probably would serve four "normal" people, but since hubby liked it so much he went back for seconds, it only served two with a bit leftover for my lunch!

You need a good-sized skillet for this so you can toss the ingredients around with wild abandon--at least that's what my stove looked like I did when I was done!  I do have a wok but it's the it doesn't get used as much as it should. If you have one handy, by all means use it!

The original recipe also had zucchini in it, but I preferred to leave it out.  The choice is yours!

As with most stir fries, the cooking goes quickly so have all your ingredients prepped in advance.


1 tablespoon oil (I used sesame oil for great flavor)
1 lb. boneless chicken breasts cut into bite-sized pieces
2 garlic cloves, minced (there was no garlic in the original recipe but what's a stir fry without garlic?)
2 onions, chopped
2 cups broccoli florets
1 red bell pepper sliced
2 tablespoons water
1 8 ounce package cole slaw mix or shreded cabbage


1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar (I used Splenda brown sugar)
1 teaspoon sriracha sauce (optional--to taste.  Or use red pepper flakes)

Mix all the sauce ingredients together in a small bowl and set aside.

Heat oil in pan or wok and add chicken.  Cook, stirring often, until cooked through.  Remove to a plate.

In the same pan, saute the onion and garlic until slightly wilted.  Add broccoli and bell peppers and saute until vegetables are done to your liking--about five minutes.

Add cabbage and saute until soft--around two minutes.

Reduce heat to medium, add chicken and sauce.  Continue to cook, stirring, for another two or three minutes.

Serve over rice if desired.

Coming in May!

Coming in July!

Sunday, September 25, 2016

French Apple Cake #Recipe for #BookClub Week @PegCochran

I love book clubs, don't you?  And I love dessert.  So book club + dessert = the perfect combination!

I found this recipe online at Laylita's blog and I had to try it.  I couldn't believe a cake could be this simple--the most time consuming part is peeling the apples!  The recipe apparently comes from her husband's aunt who lives in the south of France.  As complicated as some French pastries are, they also have a skill for creating simple desserts that showcase fruit in season.


6 ounces of sugar 
6 ounces of flour 
3 large eggs 
3 large apples, peeled and cut in small chunks 

Measure out the sugar and flour. I loved this way of baking--it's much easier to be precise. My scale is old but serviceable--I am sure there are more high-tech versions out there.

Peel the apple and cut into small chunks. I find it's easiest to slice the sides off the apple rather than coring it.

Mix the sugar and eggs in an electric mixer for approximately two minutes.

Add the flour and stir with a flat wooden spoon.  Batter will be thick.

Add the apples.

Pour into a nine inch pie plate. 

Bake at 400 degrees for five minutes, reduce temperature to 360 degrees and bake for approximately another 30 minutes.

To celebrate Book Club Week, I am giving away a copy of No Farm, No Foul--the first book in my brand new Farmer's Daughter series! Just leave a comment to be entered!

Saturday, August 20, 2016

Tortilla Roll-Ups #Recipe @PegCochran

These are easy and fun appetizers that lend themselves to experimentation--don't like this ingredient--substitute that.  Or add a favorite or something completely new.

This is a mash up of several recipes found on the Internet.  We took them to a party and they were a big hit and are easy to make.  You just need to leave enough time for them to chill properly.

8 ounces sour cream 
8 ounces of cream cheese that has been left out to soften 
1 can diced green chilies, drained   
1 small can--4.5 ounces--chopped black olives 
1 cup shredded cheddar cheese or Monterrey Jack 
1/8 teaspoon garlic powder (or more to taste) 
1/4 teaspoon seasoned salt (or more to taste)
5 10-inch flour tortillas

Place sour cream and softened cream cheese in mixer and blend well.  

Stir in remaining ingredients.

Spread a layer of mixture on each tortilla and roll tightly. 

Wrap each tortilla in plastic wrap and chill overnight or for several hours.

Slice, discarding ends (or eating them before the party) and serve with salsa.

Coming September 6 and available now for pre-order!

Read the first chapter on my web site!