Showing posts with label Daryl Wood Gerber. Show all posts
Showing posts with label Daryl Wood Gerber. Show all posts

Wednesday, June 21, 2017

Shredded Zucchini, easy side dish #recipe from @DarylWoodGerber



I love an easy meal. Especially when I'm doing revisions on a book and my mind is mush by dinner time.  (I'm working on the second French Bistro Mystery, Soufflé of Suspicion! So much fun!)  

I love an easy meal especially when it's really hot outside. And it's been hot in California. We are in triple digits this week! Yipes! 

I like an easy meal that doesn't require the oven to be on for hours. 

I like an easy meal that is light and doesn't make me feel as if "I ate the whole thing."  Remember that commercial?  (Alka Seltzer)

So here's my easy meal:

I've really been getting into white fish lately. I buy it frozen at Costco. Atlantic cod, Pacific cod (my favorite), Mahi-Mahi. They're all flavorful and cook easily. The Atlantic cod prefers to be baked. It's quite flaky. The other two can go on the grill because they are really firm fish.

I've always been a fan of zucchini. There are so many good vitamins in zucchini. And you can add so many sauces and such to zucchini to change up the flavors. It almost works like pasta, when you think about it. Zucchini enjoys spices, too.  I use a variety of Penzey's spices on my zucchini. Sometimes I go simple with basil or oregano.  Occasionally I'll cook it with nutmeg. Oh, yes, nutmeg. It really brings out an exotic flavor!  Try it.

And now...back to my regularly scheduled program. Revisions.  Deadlines are looming. Ack! 


Zucchini side dish 

Serves 2

2-3 zucchini, rinsed and sliced  (A mixture of yellow and green zucchini is best for color!)
2-3 tablespoons butter
1 tablespoon Penzey’s Parisien spice (or spice of your desire, basil, rosemary, oregano, thyme or a mixture)
½ teaspoon salt
½ teaspoon pepper
2 tablespoons sour cream
2 tablespoons Parmesan cheese, shredded

Chop the zucchini with a food chopper so it’s small chunks. The smaller the better.

In a skillet, melt the butter over medium-high heat. Add in the zucchini, the spice, the salt and pepper. Stir for 3-4 minutes, allowing the zucchini to brown.

Remove from heat and plate. Top each portion with sour cream and Parmesan cheese.

So easy!






I made this with white fish. (Atlantic Cod). I get the cod at Costco in the freezer section.

White Fish Baked

Serves 2

2 portions of fish
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon pepper
Chopped olives or parsley as garnish, if desired

Preheat the oven to 350 degrees.

To bake, wrap the fish in foil, drizzle with oil, and add salt and pepper. Seal the foil and set the fish in the oven for 20 minutes. Remove from oven and set the white fish on the plate.  Add a tablespoon of chopped olives or parsley for garnish (and color – cod can be so bland looking).

Add the zucchini side dish.





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, June 14, 2017

What the heck is Chayote? + Day of Secrets #giveaway



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From Daryl aka Avery:


Special today - DAY OF SECRETS is back in US stores for $1.99 (e-book). Just today. It's my special price to celebrate the "International BookBub" sale that is also just today all over the world (other than the US). What fun!

 


To celebrate with you, I'm giving away a copy of DAY OF SECRETS (paper) to one commenter who will tell someone that the book is on sale today or tell someone that the book has some great reviews or tell someone that they know I have another cozy mystery coming out in November, A DEADLY ECLAIR. Can you do that? It's share and tell day! Leave a comment below.

In the meantime, have you ever gone to the store and seen something unusual in the veggie section and thought what the heck is that and what do I do with it?

Last week I found something called a chayote. It was so "cute" that I had to have it. I purchased it and came home and searched the Internet for its properties. It was in the squash section so I figured it had to be that family.

According to Wikipedia:


Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Globally it is known by other names including christophine, cha-cha, pipinola (in Hawaii), pear squash, or choke (in Australia and New Zealand).

SEE HOW GLOBAL I AM TODAY??

Next, I searched how to cook it. A couple of different recipes recommended slicing it thin. Some suggested peeling it, but I didn't find that necessary. If you were to grow chayote, you might have to wash your hands after picking it because it's "sticky" off the vine, but sold at the store, that stickiness is gone!

This recipe is a compilation of a lot of recipes I found, so I can't attribute it to any single one. 

Take it away, Chayote!


CHAYOTE WITH SHRIMP


1 chayote
1 medium shallot
1 tablespoon butter
1 tablespoon virgin olive oil
1 teaspoon oregano (dried) (I used bonne herbs from Penzeys)
½ teaspoon salt
½ teaspoon pepper
1 slice tomato cut into bits
6 shrimp
Parmesan cheese, if desired

Cut the chayote lengthwise into 1/2-inch thick slices. (Discard ends)

Cut shallot into slices.

Heat butter and oil in a skillet over medium heat until foam subsides.

Add shallots and herbs and spices; sauté over medium-low heat for 3-4 minutes. Remove shallots to a plate.

Add chayote slices; sauté 3 minutes then cover and cook for 8 minutes, until tender. (You might want to flip them at 4 minutes. I did.)

Add in the sautéed shallots plus the tomato bits and the shrimp. Cook until the shrimp is ready, about 5 minutes.

Top with Parmesan cheese, if desired.












GIVEAWAY


To celebrate with you, I'm giving away a copy of
DAY OF SECRETS (paper) to one commenter who will tell someone that the book is on sale today or tell someone that the book has some great reviews or tell someone that they know I have another cozy mystery coming out in November, A DEADLY ECLAIR.  Can you do that? It's share and tell day! Leave a comment below. And leave your email so I can contact you if you win! You can be "cryptic" if you want. I won't share it with anyone. 


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.





Sunday, June 11, 2017

Welcome our guest, author Maya Corrigan!

Maya (Mary Ann) Corrigan lives in Virginia, an easy drive from Maryland’s Eastern Shore, the setting for her Five-Ingredient Mysteries: By Cook or by Crook, Scam Chowder, Final Fondue, and the upcoming mystery, The Tell-Tale Tarte. The series features café manager Val Deniston, who solves murders with her live-wire grandfather in a historic Chesapeake Bay town. Each book has five suspects, five clues, and Granddad's five-ingredient recipes. Visit Maya’s website, mayacorrigan.com, for trivia and quizzes about classic mysteries. She loves hearing from readers.

Take it away, Maya...Mary Ann!

*

Thank you, Daryl, for hosting me again on Mystery Lovers’ Kitchen, my favorite site for great recipes and news about mysteries in which food plays a role. I’m excited to tell your readers about the latest book in my Five-Ingredient Mystery series, The Tell-Tale Tarte, coming out on June 27th.

The book’s title derives from a story about a murder, “The Tell-Tale Heart,” written by the father of the detective story, Edgar Allan Poe. As a Poe fan, I thoroughly enjoyed incorporating his life and writing into the plot of a current-day mystery. The victim and suspects in my mystery include people whose lives Poe has influenced: an actor, a scholar, and a writer. My sleuth Val fears for her grandfather’s life when an actor famed for his Poe one-man show is murdered while dressed like Granddad. She soon learns the actor isn’t the only one doing an impersonation. The search for his murderer takes Val to the home of a Poe-inspired author, Rick Usher. When she and Granddad are stranded at the "House of Usher" by an ice storm, they uncover clues to the murder, but will they live to tell the tale? 

A crucial turning point in the story occurs when Val serves a French dessert, tarte Tatin, during a book club dinner party. Mystery Lovers Kitchen already has recipes for that dessert and similar apple tarts, so instead of a dessert recipe, I’m sharing a main dish recipe, a variation on Granddad’s Scrumptious Shrimp, which appeared in Final Fondue. At the Malice Domestic convention this year, a reader told me she and her husband loved that quick recipe. Though it calls for fresh shrimp, she used frozen shrimp and said it turned out great.  

Shrimp with Tomatoes and Feta

1 pound of large shrimp, shelled and with veins removed
2 tablespoons olive oil
¼ cup white wine [optional]
2 large cloves of garlic, chopped fine
1 14.5-ounce can of diced tomatoes
3 ounces feta cheese, crumbled into small pieces

Heat the oil in a 12-inch skillet over medium-high heat until it is hot, but not smoking. Add the shrimp and garlic to the pan. Cook until the shrimp are opaque (about a minute), stirring them in the pan. Remove the shrimp from the pan. Deglaze it with the wine if you are using it.






Add the tomatoes with juices. If you haven’t deglazed the pan with wine, stir to loosen any bits in the bottom. Cook at medium high until the liquid is reduced by a third. Add the shrimp and feta, turn the heat to low, and simmer until the shrimp are cooked through (around 3 minutes, longer for jumbo shrimp).

Serve the shrimp with crusty bread to sop up the sauce.
Serves 3-4 as a main course.


GIVEAWAY

Leave a comment for a chance to win a copy of The Tell-Tale Tart. A U.S. winner will receive a signed paperback. An international winner will get an e-book for a Kindle or Nook. To enter, comment below about your favorite tart or pie and include your email address for notification if you win. Good luck!













Visit Maya at her website or on Facebook
Sign up for her newsletter here.