Showing posts with label Kosher. Show all posts
Showing posts with label Kosher. Show all posts

Tuesday, February 26, 2013

No-Guilt Comfort Food (A Healthier Potato Side Dish) from Cleo Coyle





Potatoes are one of my favorite comfort foods, and with the cold temperatures and gray skies of winter still hanging on here in New York, I'm up for all the comfort I can get! Marc (my husband and partner in crime writing) is a mashed potato fiend. Unfortunately, peeling, boiling, and mashing potatoes with butter and cream leaves us with high carbs, low fiber, and not much nutrition.

My solution has become one of my favorite quick-and-easy side dishes for dinner: garlic-carrot mashed potatoes. They're beautiful, bringing a spectacular golden-orange color to your plate, and they're delicious in the extreme. 

Cleo Coyle, comfort
food craver, is author of
The Coffeehouse Mysteries

Of course, a great added bonus here are the health benefits from the garlic and carrots (more fiber and vitamins). I also leave the potato skins on for more nutrition. There is no milk or cream in the recipe, so it can be made Vegan or Kosher by replacing the butter with margarine.

The best part (especially for comfort food lovers): This recipe doesn't taste like mashed carrots. It produces a creamy, garlicky, delicious mashed potato experience, one that I certainly hope you will eat with joy...

~ Cleo



Cleo Coyle's
No-Guilt (Healthier)
Mashed Potatoes


Another thing I like about this recipebesides the creamy, flavorful taste and added nutrition of carrots, garlic, and potato skinsare the proportions. The amounts are very easy to commit to memory for whipping up a "from-scratch" dinner side dish fast: 3 Potatoes + 3 Carrots + 3 Cloves Garlic + 3 Tablespoons Butter or Margarine = 3 Cups of No-Guilt Mashed Potatoes...

(Enough to serve 4)


To download this recipe in a PDF document than you can print, save, or share, click here.





INGREDIENTS: 

3 medium white potatoes*, scrubbed, skins on (about one pound)
3 large carrots, peeled and diced (about 8 ounces)
3 Cloves Garlic 
3 Tablespoons butter or margarine 
1 tsp. salt 
+ salt and pepper to taste



*What kind of potatoes?: White potatoes are the best for creamy, smooth, delicious tasting mashed potatoes. Yukon gold will work, as well. But do not use russet potatoes, the results will not be as appealing.


METHOD:

Step 1: Prep the veggies - Peel and dice the carrots into one-half inch rings. Cut the potatoes into sections about one-half inch thick, halving the sections again if too large. Peel and chop the garlic. 



Step 2: Start by boiling carrots alone - Carrots take longer to cook than potatoes so you're going to give them a head start. Bring a large saucepan of water to a rolling boil. Add the peeled and diced carrots, return to boil for 8 minutes, uncovered. 

Step 3: Add potatoes and garlic - After adding these ingredients, return the pot to a boil and simmer for approximately 20 minutes, uncovered, or until potatoes and carrots are soft enough to mash. 



Step 4: Drain well, add butter, and mash - Pour the cooked veggies and garlic into a strainer and make sure water is well drained. Transfer to a mixing bowl. Add butter or margarine and mash. Marc and I use a traditional hand-masher. Then, for a creamy finish, we whisk briskly with a fork until smooth (about 30 seconds). Salt and pepper to taste. (You can also go techno and use a hand-stick or immersion blender or throw everything into a food processor.)


Marc and I still use a hand masher. But a
hand stick (aka immersion) blender will
work great, too.
  

Our secret to making roughly mashed potatoes into
smoothly whipped is a vigorous 30-second beating
in a deep bowl with a simple fork.


And now we're ready to...


Eat with joy!

~ Cleo Coyle 

New York Times bestselling author of
The Coffeehouse Mysteries



Friend me on facebook here
Follow me on twitter here.
Visit my online coffeehouse here.



To view the
Coffeehouse Mystery
book trailer, click here.
 








The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village 
coffeehouse, and each of the
12 titles includes the added bonus of recipes.  

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.



Tuesday, April 10, 2012

Passover Chocolate Matzo Buttercrunch and Mocha-Dipped Macaroons from Cleo Coyle




Last Friday evening marked the first night of Passover, one of the most widely observed Jewish holidays of the year. An important food custom that’s followed during this week is to eat no yeasted bread, only unleavened bread (aka Maztos!).

MATZOS + CHOCOLATE 
AN AMAZING TREAT 


Over the last few years, the basic recipe for Matzo Caramel Buttercrunch has been posted all over the Internet, but it was originally created by Marcy Goldman, author of A Treasury of Jewish Holiday Baking. You can see Marcy's famous, original version at her website here. David Lebovitz also adapted her recipe hereToday it’s my turn! I hope you enjoy my version, posted below.

Love and peace to you. Happy Passover, Happy Easter, Happy Spring! And may God bless us, every one.

~ Cleo Coyle, author of The Coffeehouse Mysteries,
a culinary mystery series set in New York City



P.S. If you missed my Spring Newsletter
last week, click here to read it in your browser!

Cleo Coyle and her partner in crime writing
(husband Marc). Authors of the national
bestselling
Coffeehouse Mysteries.

"MURDER 203"
Q&A with Cleo



"What do you consider to be literary caffeine – the ingredients that give your readers that extra jolt of adrenaline?"


For Cleo's Answer: Click Here

Quick reminder: This Saturday, April 14, Marc and I will be appearing at Murder 203, a mystery conference for writers and readers in Connecticut. Lucy Burdette (Roberta Isleib) will be there, too!




No need to register ahead.
Walk-ins are welcome.

To learn more click here.

To see the events and
panels scheduled, click here.


If you stop by, say hi! We're very much looking forward to meeting our readers and Mystery Lovers' Kitchen audience. 



Cleo's Black-and-White
Chocolate-Covered
Matzo Buttercrunch


Adapted from Marcy Goldman's
Matzo Caramel Buttercrunch


To download a PDF of this recipe that you can print, save, or share, click here. 



YOU WILL NEED:

1 half-sheet pan, jelly roll pan, or large cookie sheet
   + Aluminum foil
   + Parchment paper
1 saucepan (nonstick if possible, and a silicone spatula is helpful, too)
2 tablespoons (for spreading the melted chocolate chips)

INGREDIENTS:

5 boards of unsalted matzos (see my matzo note below)
1 cup (2 sticks) butter or margarine (see my butter note below)
1 cup dark brown sugar
1 cup mini semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup sliced almonds, toasted (nuts are optional)
1/2 cup dry roasted, unsalted pistachios (measure after removing shells)

(a) Matzo note: If you're not observing Passover and you can't find matzos, try Saltines or another cracker.

(b) Butter note: I've done this recipe with butter and margarine. Both work just fine as long as you boil the mixture for the length of time noted in the recipe. I've also used salted and unsalted butter, both taste great.

(c) Sugar note: I prefer the dark brown sugar, but if all you have on hand is light brown, that's fine, too.

(d) Chocolate note: If you don't like white chocolate, simply double the amount of mini chocolate chips. I find the mini chips melt much faster and easier than regular chips. If you prefer chopped block chocolate, that's certainly an option, too.

 
DIRECTIONS:

Step 1 - Prepare pan: This recipe is easy but can be messy so cover your baking pan with aluminum foil first and then a sheet of parchment paper; otherwise, the caramel will stick to the foil.  
 




Step 2 - Prep oven and nuts: Preheat your oven to 350 degrees F. If you're topping your chocolate buttercrunch with sliced almonds (or walnuts, pecans, or hazelnuts), then toast the nuts for better flavor. To save time, I'll throw my sliced almonds onto a cookie sheet and toast them in the already preheating oven. Nuts generally toast up in 8 to 10 minutes. Stir them once to prevent scorching. When you can smell the scent of toasting nuts, you know they're done or very close to done.

You'll also want to finely chop the shelled pistachios. To finely chop any nut, simply place it in a resealable plastic bag and bang it with a hammer, rolling pin, or back of a heavy spoon.

Step 3 - Lay out matzo boards:  In the half-sheet pan you see in my photos (13 x 18 inches), I fit 5, full matzo boards. You can break the boards into pieces to fit them into the pan.




Step 4 - Make a quick caramel: In a medium saucepan (nonstick is best), melt the butter or margarine and add your brown sugar (dark or light), stirring to combine ingredients. Because the mixture is sticky, I use a nonstick (silicone) spatula. When the mixture begins to boil, start your timer for three (3) full minutes. Keep stirring to prevent scorching and continue boiling. The mixture will foam up as it boils, just keep stirring.


Step 5 - Cover: Pour the caramel mixture over the matzo boards. Work quickly with your nonstick spatula or the back of a spoon to spread the caramel as evenly as you can. As the mixture cools, it will be difficult to work with so spread fast!


Step 6 - Bake: Place the pan in the oven for 12 to 13 minutes. Rotate the pan once in the middle of this baking process to prevent hot spots from burning your candy. The cooking is done when you see bubbles have formed over the entire pan.




TIP: For a delicious buttercrunch (without chocolate)
you can simply stop at this stage and slide the pan into
the refrigerator for thirty minutes. Break the matzos
into pieces and you have Caramel Matzo Buttercrunch.
(See photo below . . . )





Step 7 - Sprinkle chocolate chips and melt: As you can see below, my black-and-white version of this buttercrunch covers half the caramel-topped matzos with semi-sweet chocolate and half with white chocolate. Sprinkle the chips as you see in the photos then place the pan back in the oven for another minute or two. Take care not to allow the chocolate to burn but make sure it's melted enough to easily spread . . .





TIP: Larger chocolate chips may appear
to keep their shape, but if you gently press
down with the back of your tablespoon, you will likely
see they've melted. Once you press them flat, begin to
work them with your spoon, spreading the chocolate as
you would cake frosting. Keep extra chips on hand, ready to
cover any bald spots or you may have trouble getting
an even layer of chocolate.



Step 8 - Finish and chill: Toss your nuts onto the melted chocolate.





Now slide the pan into the refrigerator for thirty minutes. That should harden up the chocolate nicely. When the candy is firm, use your hands to gently break up the big pieces into smaller shapes, and . . . 

Eat with joy!


White Chocolate-Pistachio Buttercrunch




Chocolate-Almond 
Buttercrunch



Another quickie
Passover recipe....


To get this recipe in an
illustrated PDF that you can
print save or share, 

NOTE: If you're observing Passover, replace the flour in this recipe with Matzah Cake Meal, use pareve ingredients, of course, and...


Eat with joy!

~ Cleo Coyle, author of






To get more of my recipes, enter to win
free coffee, or 
learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.


Tuesday, November 16, 2010

Mashed Potato Makeover! A Healthier and Prettier Thanksgiving Side Dish from Cleo Coyle

Beautiful, Nutritious, and Tres Tasty! :)
Cleo Coyle's pretty Autumn Potatoes

BUT FIRST, I HAVE SOME SWEET NEWS - Holiday Grind, which was a Top-9 national mystery bestseller in hardcover last year, is now a Top-4 mystery bestseller in paperback for TWO WEEKS in a row. :) 

I just got the word last night from my wonderful editor Wendy McCurdy. Even more exciting: Holiday Grind has moved up a bigger national list. It is now the 18th bestselling title of all paperbacks sold in the Barnes and Noble stores throughout the country. So I have got to take a moment to send... 


What is your MUST-HAVE
side dish at Thanksgiving?

Join the discussion in the
comments section below... 


Congrats to PAM of Oklahoma
for leaving a comment and
winning my Tuesday
latte cup giveaway!
 
BIG THANKS to my Coffeehouse Mystery readers (old and new), and the kind reviewers who took the time to read, review, or post a blog about my holiday book.

AND a HUGE thank you shout-out must go to my fellow, very talented crime-writing cooks on this blog for their generous support: Krista, Elizabeth, Avery, Julie, Jenn: You babes are the best! ~ Cleo


...and now back to our regularly scheduled recipe post. :)


For some people, Thanksgiving Dinner simply isn't complete without one or two (or more!) favorite side dishes. 
Cleo Coyle, counting down the
days to cranberry sauce while
writing her next Coffeehouse
Mystery

My favorite side dish is cranberry sauce. (Okay, so it's technically a condiment, but to me it's a major player.) Baby, without cranberry sauce, it ain't Thanksgiving Dinner.

As for my husband, Marc, he's a mashed potatoes man. Turkey, gravy, and mashed potatoes are what absolutely define his Thanksgiving meal.

Given Marc's feelings, you can imagine the stress one year when we were so crazed and busy that we forgot to buy potatoes for Thanksgiving Dinner. The horror! The horror!

We did have a few potatoes in the kitchen but not enough to serve at table. Marc came up with the solution, garlic-carrot mashed potatoes. They were beautiful, a spectacular golden-orange fall color, and they were delicious in the extreme.

Not carrot-tasting, at all, by the way, just creamy, buttery, and garlicky. These autumnal taters were so darn flavorful that this recipe has become our all-time favorite way to make mashed potatoes.

What I also love about this recipe is its proportions. Can anyone not remember this?

   3 Potatoes - white is best or Yukon gold (not russets!)
+ 3 Carrots
+ 3 Cloves Garlic
+ 3 Tablespoons Butter (or Margarine)
________________


= 3 Cups of Autumn-colored Mashed Potatoes! (Enough to serve 4)

Of course, a great added bonus here are the health benefits from the garlic and the carrots (more fiber and vitamins). No milk or cream, so it can be made Vegan or Kosher by switching the butter for margarine.


Now let's get this side dish
cooking party started!




CLEO COYLE'S
GARLIC-CARROT
MASHED POTATOES




To get this recipe in a PDF document than you can print, save, or share, click here.





Ingredients:




3 medium white potatoes,
scrubbed, skins on
(about one pound)


White potatoes are best for creamy, smooth, delicious tasting mashed potatoes. Yukon gold will work, as well. But do not use russet potatoes, the results will not be as appealing.






3 large carrots,
peeled and diced
(about 8 ounces)











3 Cloves Garlic
3 Tablespoons butter
(or margarine)

1 tsp. salt and
salt and pepper to taste





METHOD

Step 1: Prepare the vegetables -
Peel and dice the carrots into one-half inch rings. Cut the potatoes into sections about one-half inch thick, halving the sections again if too large. Peel
and chop the garlic. 




Step 2: Start by boiling carrots alone - Carrots take longer to cook than potatoes so you're going to give them a head start. Bring a large saucepan of water to a rolling boil. Add the peeled and diced carrots, return to boil for 8 minutes, uncovered.




Step 3: Add the potatoes and garlic - After adding these ingredients, return the pot to a boil and simmer for approximately 20 minutes, uncovered, or until potatoes and carrots are soft enough to mash. 






Step 4: Drain well - Pour the cooked veggies and garlic into a strainer and make sure water is well drained. Transfer to a mixing bowl. Add butter or margarine and mash. We use a traditional hand-masher. Then, for a creamy finish, we whisk briskly with a fork until smooth (about 30 seconds). Salt and pepper to taste. (You can also go techno and use a hand-stick or immersion blender or throw everything into a food processor.)


We still use a hand masher. But a
hand stick (aka immersion) blender will
work great, too.
  

Our secret to making roughly mashed potatoes into
smoothly whipped is a vigorous 30-second beating,
in a deep bowl with a simple fork.


Yes. A simple fork.
And now we're ready to...





Eat with joy!


~ Cleo Coyle, author of
The Coffeehouse Mysteries 



HOLIDAY GRIND:
A Coffeehouse Mystery


The TOP-9 national
bestseller in hardcover
is now a
TOP-4 national bestseller
in paperback!!!!






  
To get more of my recipes,
win free coffee, or learn

about me and my Coffeehouse Mysteries, visit my *virtual* coffeehouse at:
CoffeehouseMystery.com


HOLIDAY GRIND

“Fun and gripping…” —The Huffington Post


“Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection and red herrings. I challenge any reader to figure out whodunit before Coyle reveals all.”
Mystery Scene













Krista's Christmas
Cookie Contest



Krista Davis is celebrating the upcoming release
of her new holiday mystery, The Diva Cooks a Goose.



She's holding a delicious contest!
Send Krista your favorite cookie recipe
at
Krista at KristaDavis dot com and you might win!

Find out more
by
clicking here