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

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, April 14, 2016

Last winter soup fling! @LWiken + book #giveaway



This is it, my first post as a regular member of Mystery Lovers' Kitchen. I've been delighted in the past to contribute a guest post but now, I'll be posting every second Thursday, opposite Lucy Burdette. The first in my brand new series, the Dinner Club Mysteries, will hit the bookshelves this summer on July 6th. I can hardly wait! And just to be a part of those double-ID set, I write the Ashton Corners Book Club Mysteries as Erika Chase. Both series are from Berkley Prime Crime. Enough about me! Let's get down to the fun stuff, the recipes!

Winter -- I know, how dare I mention it -- has been a trickster this year for us. We're feeling it's gone and enjoying spring sun and temperatures, only to have a dump of snow. And worse. Freezing rain. So, playing it safe and not believing it's spring until at least two consecutive weeks of warm temperatures, here's my final (I hope) go at  a bone-warming hot soup until, well, next winter.

I'm a great believer in just throwing together whatever is left over in the fridge but you have to start with a stock. And I've found the most amazing chicken stock starter ever! Truly. Such a flavorful start to any homemade soup and it tastes even better than stock from boiling up the bones. This is it and if you can't find it on your local shelves, I feel for you.



So, starting with this and I go by the suggestions on the jar, adding 1 tsp. of mix to 8 oz. of boiling water. Of course, you'll want larger quantities of both. Then, just go nuts and have fun with whatever you want to add.

This time, I added barley which I'd already cooked, to the broth. And then, out came the celery, carrots and onions. And, since fresh peas aren't yet on the shelves, some I added some frozen ones to the mix.


And what's chicken soup without the chicken?  Sometimes I'll saute fresh chicken breasts and cut them up. But this time, I used frozen chicken breast strips, diced them and just threw them in the pot without defrosting.



I love playing with various spices, experimenting with flavors. Each time it's a different combination but for this I used fresh rosemary, and dried dill, thyme leaves, turmeric (something I add to almost every recipe because of it's natural anti-inflammatory properties), a touch of Himalayan salt, freshly ground pepper, and some hot chili flakes.


It all goes into the pot and after a quick boil for five minutes, it simmers for another twenty. How easy was that! And, after adjusting a the pepper content, a hearty and tasty chicken barley soup to usher out winter!





To celebrate my first day with the Mystery Lovers' Kitchen gang, I'm giving away any book of your choice from the Ashton Corners Book Club Mysteries. There are five in the series -- A Killer Read, Read and Buried, Cover Story, Book Fair and Foul, and, Law and Author. Just leave a comment and using my totally unbiased winner-choosing method, will draw a name at the end of today. Be sure to leave your email so that I can contact you.






  TOASTING UP TROUBLE the first in my new Dinner Club Mystery series (includes recipes)
is coming July, 2016!


To pre-order, click here 
http://tinyurll.com/oco85lv 



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.