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

Thursday, May 25, 2017

Grilled Black Cod with White Wine, Lime, and Sriracha Sauce #recipe from Linda Wiken, author

I love Alaska Black Cod. Living inland, I buy it frozen but it never fails to turn out flaky and moist. I'm always keen to try different marinades and sauces though so this is one I tweeked from the newspaper and it's a keeper.

I will say up front that next time I'll amp up the heat by adding more Sriracha sauce or maybe add some chili flakes along with it. And, I used basil olive oil to give the flavor an extra kick. However, feel free to use a plain virgin olive oil and add whatever herbs you prefer.

Your cod filet needs to sit in the marinade for at least half-an-hour, so keep that in mind. Also, this is a recipe for one; increase the ingredients as required for more portions.

What you'll need:

1 black cod filet
3/4 tsp. fresh lime juice
3/4 tsp. white wine
3/4 tsp. basil virgin olive oil
1/4 tsp. Sriracha sauce
pinch of sea salt
pinch of fresh ground pepper



What to do:

Start by squeezing lime juice then combine it with white wine, olive oil, Sriracha Sauce, salt and pepper. Place in a plastic bag along with the cod filet. Seal the bag and let the filet sit in the marinade for at least 1/2 hour.

Remove filet and discard ingredients. Place the cod filet on a piece of aluminum foil and barbecue for at least 12 min. The fish should be flaky when ready.

Serve with wedges of lime and some more of that chilled white wine.


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, 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 27, 2017

Roasted Veggies on a bed of Spinach, #recipe from Linda Wiken, author





Spinach is my new favorite veggie. It must be. I use it all the time. I have it steamed or sauted at least once or twice a week; I sometimes have it for breakfast with a poached egg on top; and sometimes, I come up with something new.

Like this recipe. It may be based on something I read on one of the blog sites I regularly go to:  Food 52, Bon Appetit, Add a Pinch to name a few. Or maybe it’s from the newspaper or one of the food magazines I subscribe to -that would be a total of  four, with another two I pick up at the store whenever the front cover entices me to take it home.

I think this recipe would go great with anything – meat, fish, other veggies. And, it’s so easy to switch out the veggies you choose to include.

Let me know what you serve it with if you try it, please. I’m interested.


Here’s what I used: (for two servings)

8 medium sized mushrooms, quartered
2 sweet orange peppers, sliced
2 sweet yellow peppers, sliced
1 fennel, cut in half then sliced; use the fern part as garnish
1 lb. fresh spinach
virgin olive oil (about 2 tbsp)
regular olive oil (about 3 tbsp)
Mrs. Dash or another herb mixture to taste





What to do: 

1.  Preheat oven to 400 F.

2.  Wash then slice the veggies, except for the spinach, placing them in a large bowl. Add enough virgin olive oil to cover; add Mrs. Dash or whatever herb mixture you're using and toss.  

3.  Line a baking sheet with parchment paper and arrange veggies on it. When oven is ready, place inside for about 20 minutes.
 
3. Wash the spinach, taking care to remove any sand; remove long stems; set aside.

4. When time remaining for the veggies is 5 minutes, heat regular olive oil in skillet (enough to coat the bottom) and saute the spinach for about 3 minutes. 



5. When everything is ready, place the spinach in the bottom of a serving dish and arrange the roasted veggies on top. Garnish with the fern portion of the fennel.











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.