Showing posts with label Dinner Club Mysteries. Show all posts
Showing posts with label Dinner Club Mysteries. Show all posts

Thursday, December 22, 2016

Another Christmas tradition - Norwegian pancakes #recipe from Linda Wiken, Author, @LWiken



Another Christmas tradition in our house, started many decades ago by my former husband (of Norwegian heritage), was a mouth-watering pancake for breakfast on Christmas morning. He assumed the duties of chef for this family meal. His grandmother had made these, hence we called them Norwegian pancakes. You may find this is not what you're served if you order them in Norway! Just saying.

Of course, I thought they looked more like thick crepes since I was used to the small Swedish pancake. But I never pointed that out!

The recipe wasn't written down anywhere and the texture seemed to change a tiny bit with each offering, and continues to do so these days. I'm still serving Norwegian pancakes especially whenever my son pays a visit out East. They're still a favorite of his.

This is very easy, which is just what the cook ordered after a busy morning of unwrapping gifts and, not wanting to be away from the action for too long. Add crispy bacon, proscuitto, ham or sausages as a side...or eat them on their own, with maple syrup wrapped inside, and a touch of lingonberries on top (cranberries if that's easier to find).

Serve with best wishes for many more happy memories.

These measurements will give you two Norwegian pancakes.


What you will need: (you understand -- these are approximates!)



6  heaping tbsp. flour
2 eggs, combined in a small dish beforehand and stirred to blend
enough milk to make a smooth consistency when everything is mixed together  (approx. 1/8 cup)
1/4 c. butter
maple syrup
lingonberries


What to do:


1. Heat a large skillet on stove.  Once it gets hot, add a dollop of butter and spread to coat the surface.

2.  Meanwhile, in a deep bowl, start with the flour and then add the eggs. Stir in the milk and then use either a hand blender or a whisk to combine until silky smooth consistency. It's okay to play around with the amounts. Add more flour if it's too thin, more milk if too thick.



3. Pour into the skillet and make sure to cover the entire bottom. Here you can play with the amount but I like to keep it quite thin to give them a crepe-like consistency.



4. It won't take long to cook, so check carefully under a corner and flip when done. Spread butter over the top and cook another minute or so.



5. Slip out onto a plate and add some syrup or lingonberries - as much as you'd like; then roll up and serve. Add some lingonberries on top if you use syrup inside.






Wishing you and yours the very merriest and most wonderful of holidays, whatever you are celebrating!



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 in March, 2017!





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, December 8, 2016

Mom's Swedish Coffee Bread or Finnish Cardamon Braid #bookgiveaway Linda Wiken author





I'm delighted to be kicking off our Christmas Week festivities here at Mystery Lovers' Kitchen!

My earliest memories of Christmas are not of decorations and gifts. Not even the Christmas Eve dinner of Lute fisk (the white fish cured in lye) with white cream sauce and boiled potatoes. Very traditional for this Swede-Finn family. Believe me, it was an acquired taste. It took me into my teens to finally appreciate it while my older sister still hasn't caught the bug.

My earliest, and fondest memory, is of my dad waking me up at the raw, dark hour of 5 AM on Christmas morning, bringing a cup of black coffee and slices of warm Swedish Coffee Bread to my bedside. (I started drinking coffee at a very early age -- we won't go there!).

That Swedish Coffee Bread sums up Christmas to me. It was baked with love and cardamon seed; served with joy and anticipation; and is something that could always be counted on. In preparing to bake, I don one of Mom's aprons, turn on the Nutracker CDs, and use her mortar and pestle for the cardamon seeds.


I've continued the tradition after the passing of my mom, and was most delighted to note that my grand-niece, Sarah Coughlin has her own version going in Nova Scotia. Well, actually, she got the recipe from my sister who thinks it was Mom's. A different version. A mystery! Sarah is a professional baker and she pulls off the most amazing taste treats. Her recipe calls this a Finnish Cardamon Braid and it looked fabulous when she posted it on Facebook earlier this week.

So, I thought I'd give it a try but I have done a couple of changes in keeping with the recipe I usually use. The other one from Mom. J




What you need:

6 1/2 c. pre-sifted all purpose flour
2 pkgs active dry yeast
2 c. warm water (about 110F)
1 tsp ground cardamom
2 large eggs, room temperature
1/3 c. sugar
1 tsp. salt
1/2 c. (1/4 lb.) butter or margarine, melted and cooled
1 tbsp. milk
sugar for topping





What to do:
 

1. Measure flour and pack lightly in a measuring cup. In a large bowl, pour 2 c. warm water and then sprinkle in the 2 packages of yeast. Let stand 3-5 minutes, or until the yeast blooms. 


2. Stir in the cardamom, 1 egg, 1/3 c. sugar, salt, milk, butter and about half the flour. Blend well with a wooden spoon until it becomes smooth and elastic. Gradually add remaining flour and continue stirring until soft and blended.

3. Turn out onto a lightly floured board and knead until smooth and satiny feeling. Place in a greased bowl, turning it over to grease the top. Cover and set in warm place to rise until about doubled in volume (about 1 hour).


4. Punch down, then turn out onto a lightly floured board, and knead until free of bubbles.


5. Divide into six equal portions or ropes about 1 inch wide. Roll each rope between your hands to make long strands, about 14 inches in length. Using 3 at a time, make 2 braids. Cover and let rise in warm place until puffy, about 30 min.


6. Brush with remaining egg, lightly beaten. Sprinkle with sugar, as much as you desire.

7. Bake in moderate oven (375F) for 20-25 min. or until richly browned. Cool on wire racks before slicing.



No need to say this, but enjoy!  (I like mine with an espresso each morning.)



MY CHRISTMAS TREAT FOR YOU IS A SIGNED COPY OF TOASTING UP TROUBLE. JUST LEAVE A COMMENT, ALONG WITH A CONTACT EMAIL ADDRESS, BEFORE SATURDAY MORNING TO BE INCLUDED IN THE DRAW!



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 in March, 2017!





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. 


Wednesday, November 23, 2016

Roasted Sweet Potato, Carrot, and Pear Soup #Thanksgiving Week, Linda Wiken author, @LWiken



I love homemade soup! You may have figured that out by now if, by any chance, you're keeping track of my recipes on Mystery Lovers' Kitchen. I admit it -- soup is easy, nourishing, and tasty so what's not to like.

And it's no different when it comes to building a Thanksgiving menu.  I believe that the right kind of soup makes a delicious starter to any main course this holiday season.


By the right kind I meant none of the hearty sausage and bean type that I so love, but rather, what I'm offering here. A light but flavorful  blend of colorful veggies and fruit that ends up looking creamy and orangey (the color of Thanksgiving) - a  soup that's packed with good taste.

I've adapted this recipe from the internet and maybe even blended a couple. I've made it several times and each time changed up or added something different. I'm sure you'll come up with your own substitutions over time. Please enjoy!



Here's what I used: (it serves 4-6)

2 sweet potatoes, peeled and diced
4 c. carrots, peeled and diced
2 pears, peeled and diced
1 medium onion, chopped
1 large garlic clove, minced
1/2 tsp grated ginger
4  tbsp olive oil
1/2 tsp  kosher salt
1/2 tsp dried thyme or 2 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp smoked paprika
6 c. vegetable broth
2 tsp lime or lemon juice








What to do:

Preheat oven to 400F. Toss in a large bowl the sweet potatoes, carrots and pears. Add olive oil, salt, thyme and rosemary sprigs. Roast for 25-30 min. in a shallow roasting pan, stirring at the half-way point.


While these are roasting, heat remaining olive oil in a large pot on medium heat. Add onions and cook until tender then stir in ginger, garlic and remaining salt. Stir constantly for 1 minute and then add the roasted mixture, discarding the sprigs of herbs.


Add the vegetable broth, bringing it to a boil and then simmer for 10-15 minutes or until the carrots are soft.

Puree the soup in batches in a blender, then stir in the lime or lemon juice.



HAPPY THANKSGIVING to all your dining family and friends!






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 in March, 2017!





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, October 27, 2016

Wicked Witchy Finger cookies #Halloween Week #cozy author Linda Wiken




How about a tasty treat for those staying at home on October 31st. They'll needed added energy to open the door for all those ghosts and goblins on Halloween.

These Wicked Witchy Finger cookies are so fast and easy to make. And, you can get as creative as you want with the decorations.

I've kept my scary tendencies to a minimum and opted for bloodied fingernails (aka blanched almonds with red food gel). Okay, I did add a few drops of "blood" elsewhere, too.


This recipe, which is adapted from the Allrecipes.com site, is made with spelt flour and I've also gone with free-flowing golden brown sugar and baking soda, instead of baking powder.

The result is a cookie that's just sugary enough to sweeten up those witches that may be lurking in your front hall. And, as with any creative baked good, the shape is up to you!



Here's what you need:

1 3/4 c. spelt flour                                   1/2 butter, melted
3/4 c. brown sugar, packed                     1/2  tsp. salt
1 egg                                                        enough blanched almonds to ensure all fingers have nails
1 tsp. vanilla flavoring                            small tube of red decorating gel
1 tsp. baking soda



Here's what you do:

Preheat the oven to 375 F and line a baking sheet with parchment paper.

Using an electric mixer, thoroughly blend the brown sugar, egg, butter, and vanilla flavoring in one small mixing bowl.

In a larger mixing bowl, mix the flour, salt and baking soda together.


Add the butter mixture to the flour one, stirring until the texture is pliable and easily shaped into fingers.





Place your creations on the baking sheet, add the blanched almonds and bake for 12-15 minutes, depending on how thick the fingers are.









When done, remove and place on a rack to cool. Then paint the almond nails with the red gel.





The first in the Dinner Club Mysteries is now 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, October 13, 2016

Quinoa and veggies with turkey filet recipe from Linda Wiken, Author, @LWiken

 
This past weekend we celebrated Canadian Thanksgiving and this year, the turkey plus trimmings dinner was held at my sister’s house. The good thing, for me, was not having to cook the turkey plus trimmings thus having to deal with all the clean-up. :) The bad thing was, no leftover turkey to pick at. However, I was lucky enough to snag a care pack of leftovers for one meal.

So, wanting more turkey in my life, I decided to buy some filets. The next question was, do I go with mashed potatoes again? No. Time to switch this turkey up and my go to was a hot quinoa salad. Mixing the seasons, if you will. And, the result was a tasty idea for a lunch for two.

There are so many recipes and ideas available for quinoa salads since it's a really great ingredient to play with.  I've added the veggies to make it more of a meal. Have fun adding your own favorites..

And, because I always like things a bit on the hot and spicy scale, I decided to use Garam Masala as a rub for the turkey filet. Maybe because it's a spice I don't often use.  Here again, use what pleases your palate. These are suggestions but they're ones that pleased me.




INGREDIENTS FOR TWO SERVINGS:

1/2 c chopped green onions 
1 1/2 garlic cloves, chopped into tiny pieces but not minced
1 c. diced sweet red pepper
1/2 c chopped walnuts
1 small bunch of spinach, chopped  
pinch of Himalayan salt 
olive oil to saute veggies
1 1/2 c. quinoa 
1 3/4 c. chicken broth
2 turkey filets
Garam masala - enough to use as a rub (about 1 tsp.)
olive oil for basting turkey
Prepare veggies first by slicing and dicing. Set aside until quinoa is on the go.


Cook quinoa according to package instruction or if none, add 1 broth and bring to a boil. Add quinoa, cover and cook on low heat for 12-15 min.


Fire up the grill. Baste turkey filets with olive oil and use preferred amount of Garam Masala as a rub. This will add a tantalizing spicy complement to the quinoa.















When the grill reaches 400, add the filets for approx. 10 min. depending on thickness, turning them over half way.



Add olive oil to sauté pan when hot, then add garlic, green onions, red pepper, spinach and a pinch of salt.

When wilted, approx. 5 min., remove from heat.  Stir into the quinoa when it's ready.







Plate the quinoa and add the turkey filet.


A fresh green salad would go nicely with this dish or add more veggies as a side.

How do you like your turkey? Traditional or ???



The first in the Dinner Club Mysteries is now 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, September 8, 2016

Grilled chicken and sausage platter @LWiken Linda Wiken, author #cozy mystery

This summer has turned out to be an ideal one for writers' retreats. I know, someone commented on Facebook saying we didn't call it a 'writing' retreat. But believe me, we did do the work, and then the play. And then, of course, the eating!

The fun part is sharing making a meal. I partnered with best writing buddy Victoria Abbott aka Mary Jane Maffini, and provided the protein part of the supper.

 I'd had this grilled mixed platter of chicken breasts and sausage before, at our annual book club pool party, when host Cath Morris served it up tasty and tempting.

I decided to make some subtle changes which is easy to do. Just play around with the chicken -- I'd imagine a whole chicken, cut up, works just as well as only breasts. And for the sausage, I chose my favorite, hot Italian which I think always sets off a summer meal.

It's easy and tasty. Hope you like it!

Serves 5:

4 boneless, skinless halved chicken breasts
4 hot Italian sausages
bag of fresh mixed salad greens (arugula was what the original recipe called for)


I prepared them nice and simply using olive oil, and a citrus lime dressing I often use. I'll include that recipe sometime soon.


 To prepare the sausages...
 just add olive oil!


Grilling takes about 8 minutes to each side on medium, although it depends on how hot your BBQ is. I turned the sausages more frequently to get an even grill.


Plate the field greens then top with the chicken and sausage, sliced.


Add accompaniments and voila....


Equals five happy mystery writers!


(I'm there, too...taking the photos!)




The first in the Dinner Club Mysteries is now 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.