Showing posts with label Hit and Nun. Show all posts
Showing posts with label Hit and Nun. Show all posts

Saturday, February 21, 2015

Woof! Woof! Pumpkin Dog Biscuits

by Peg Cochran

I know we normally feature "people" recipes here, but I hope you will allow me to deviate this one time.  When I found out what unhealthy things are being put in dog food, I decided to feed our Westie, Reg, homemade food.  (In case you didn't know, Reg is famous for appearing in my Gourmet De-Lite Series.) He can't believe his good luck!  Every night he scarfs down chicken, fish or pork (and the occasional treat of some beef) with a grain like rice or barley and one of his favorite vegetables--carrots, green beans, broccoli or sweet potatoes.

I decided that since I was feeding him "real" food for breakfast and dinner, I should get rid of the dog biscuits and make him homemade treats as well.  This recipe is for sweet potato dog biscuits, but I somehow managed to read "sweet potato" as "pumpkin" and I used canned pumpkin.  They turned out great and Reg LOVES them!  And I feel good because I know he's getting something good to eat.

Ingredients for Pumpkin Dog Biscuits:

1 cup canned pumpkin (not the pumpkin pie filling!)
1 3/4 cups whole wheat flour
1 egg
Use whole wheat flour


These are so easy to make!  Combine everything in your food processor and blend until a dough forms.










 Add ingredients to food processor


Preheat your oven to 350 degrees.



Line a cookie sheet (you'll probably need two) with parchment paper.  Make small walnut-sized balls of dough by rolling a chunk of dough between your palms.  Line up on cookie sheet.


Flatten each ball of dough.  I used the bottom of a juice glass.








Bake at 350 degrees until quite hard.

And that's it!  You now have homemade dog treats!


Reg about to enjoy a biscuit straight from the oven!

My latest Lucille book, Hit and Nun is out now!


And the first book in my upcoming Cranberry Cove series is available for pre-order!



Saturday, February 7, 2015

A Fish Tale

by Peg Cochran

Or, "A Fish Dish We Actually Liked."  I have to confess to not knowing a whole lot about cooking fish although I have zillions of recipes for beef, pork, lamb and chicken. In an effort to consume more fish I bought a bag of frozen "swai."  (Fresh fish is hideously expensive in Michigan because we are so far from the sea.) I had no idea what swai was, but it said it was mild and buttery tasting so I figured that would be good.  I later discovered (via the great Wikipedia) that swai is Vietnamese cat fish.  I did not tell my husband that before serving this to him!

I found this recipe online and scribbled down the directions without noting where it came from so I cannot give proper attribution.  But it was easy and we really liked it!  As a matter of fact, I made it twice in two weeks--a record for us.

The original recipe was for six fillets but I cut it down to two which is all we needed to eat.  Leftover fish isn't something you take to work the next day and heat up in the office microwave--not unless you really want to irritate your colleagues.

Ingredients:

2 fish fillets (swai or tilapia or cod would all work)
olive oil
Fish seasoning
Flour
Butter
Lemon juice and/or white wine

Rinse and dry your fillets with a paper towel.  Then dry them with a second paper towel--it seems like overkill but they will brown better.  Either sprinkle the fish with a seasoning of your choice or mix the seasoning into a couple of scoops of flour that you've put on a plate.  Add salt and pepper to taste.

Dip fish in flour and cover on both sides.  Meanwhile heat the olive oil (just enough to coat the pan) in a saute pan until shimmering but not smoking.  No need to set off the smoke alarm.  Place the floured fish in the pan and cook for three minutes.

Flip the fish (a metal spatula works best) and place 1/2 tablespoon of butter on each fillet.  Cook two minutes more.  Remove fish to a plate, turn down heat, and add a good squeeze of lemon juice to the pan.  If you don't have enough lemon juice, you can mix it with white wine.  Deglaze the pan and pour the sauce (there will be very little but that's okay) over the fish. 

Voila!  Dinner! Make some easy sides and you've got this on the table in less than half an hour.


I used a store brand fish and seafood seasoning that had bits of lemon and orange in it.




I mixed the fish seasoning in with the flour


Dip your fillets in the flour and cover on both sides


Brown one side, flip, and place 1/2 tablespoon of butter on top of each fillet



Enjoy!



 Have you met Lucille and Flo from my Lucille series? Reviewers have called them "the Italian Lucy and Ethel" and "I Love Lucy meets Jersey Shore."  Hit and Nun is the latest--the first two, Confession Is Murder and Unholy Matrimony are only $.99 for all e-readers.




AND COMING IN AUGUST!



Pre-order now:




Saturday, January 17, 2015

Ice Cream Without An Ice Cream Maker

From the kitchen of...Peg Cochran

No, not really.  This is a Nigella Lawson recipe.  I saw her make it on television, and I thought no way!  It's that easy to make ice cream?  I made it the first time for Christmas dinner and served it with a chocolate roll cake with mocha filling.  Heavenly!  And soooo easy.  (The ice cream, not the cake!)

This would be great to impress guests with.  "Oh, yes, I whipped up the ice cream myself..." (wait for applause.)  You could serve it alone, sprinkled with some cocoa powder, on top of a store bought pound cake (I won't tell!).  The possibilities are endless.  She also made a Margarita flavored ice cream which I plan to try soon.  What fun for a Mexican themed party!  I'll share that if it comes out.

Ingredients:
1 1/4 cups heavy cream
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder (I used Medaglio D'Oro)
*2 tablespoons espresso liqueur like Kahluha

*This time I substituted Bailey's Irish Cream for the coffee liqueur--seriously, who doesn't love Bailey's?

Put all the ingredients into a bowl of your mixer.  I used a stand mixer.  Whip until soft peaks form--don't overwhip--you're not making whipped cream.

Freeze for 6 hours or overnight.

Seriously.  That's it.  Enjoy straight from the freezer--no need to let it soften.



Simple ingredients!


Add cream, condensed milk, espresso powder and liqueur to your mixer


Whip until soft and "voluptuous" as Nigella says (if you eat too much of this you will be very voluptuous!)


You can eat it straight from the freezer--in a midnight raid if that's your style!





Speaking of food...the character in my latest Lucille Mystery Series book--Hit and Nun--is a huge fan of food--pizza in particular which she is convinced is on the Paleo diet she is trying to follow!  Available now for all e-readers.


From a review at Marceline's Fan Zone: "From beginning to end I truly enjoyed each of Lucille’s attempts to rationalize what she was eating with the Paleo diet she was certain that she was using. I laughed out loud every time she tried to determine if the cavemen would have eaten the item that she was considering eating." 

ALSO!  The first two books in the series, Confession Is Murder and Unholy Matrimony are on sale this month for only $.99 each at all ebook retailers!  Here's your chance to catch up with Lucille, Flo and the whole gang!