Showing posts with label Linda Wiken. Show all posts
Showing posts with label Linda Wiken. Show all posts

Thursday, August 10, 2017

Peach and Cucumber Salad, something different for summer! #recipe #LindaWiken


I'm in a cottage kind of mood today, thinking back to the fab and fun writers retreat we had last month. We've been doing this for well over a decade and it's a highlight of the summer for us all.

My last recipe on Mystery Lovers' Kitchen was a veggie dish I made the second night there. Fellow MLK and good friend Victoria Abbott and I had that meal covered. My second dish for the evening was this Peach and Cucumber Salad that's quite different from what I'm used to. I cobbled the recipe together from one I found in Bon Appetit.

Take some fresh fruit and add some herbs, spices and lime juice...that's all it takes.  Now, since we were at a cottage, I took the easy way and substituted dried spices instead of using a whole clove and a cardamon pod. I also skipped the toasting of the spices and the pumpkin seed, and it tasted just fine. Maybe next time.  The chopping of the ingredients is what's most time consuming but it really is worth it. We all agreed.

I didn't get as many photos as I wanted  as things became quite hectic. But I think the recipe is fairly self-explanatory.


What you'll need: 


1/4 c. olive oil
1 garlic clove, grated
   tsp. clove
   tsp. cardamon seeds
1/2 tsp. coriander seeds
1/2 tsp. cumin
3 tbsp. parsley, chopped
3 tbsp. cilantro, chopped plus extra for garnish
pinch of Himalayan salt (or your choice)
3 tbsp. fresh lime juice
3 small cucumbers
3 yellow peaches, cut into 1-inch pieces
2 avocados, cut into 1-inch pieces
1 tsp. toasted sesame seeds
1/3 c. pumpkin seeds
1 small chili, grated or 1 tsp. crushed chili flakes





What to do: 

1. In a large bowl, mix the chile, parsley, garlic, lime juice and chopped cilantro with the coriander, clove, coriander, and cumin. Add 1/4. c. olive oil and stir. Season with the Himalayan salt.

 

2. Add the diced cucumber and toss then let it all sit for 5 minutes.

3. Finally, add the avocado, peaches and half the pumpkin seeds, tossing carefully to coat.

4. Serve topped with a drizzle of lime juice, sesame and remaining pumpkin seeds, and cilantro leaves for garnish.

And there you have a cool, colorful and cheery salad for any summer meal.




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!




 Coming March, 2018
Marinating in Murder, book #3


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. 



Monday, August 7, 2017

AROUND THE KITCHEN TABLE: CHAOS IN THE KITCHEN #GIVEAWAY


Welcome to Around the Kitchen Table, our monthly chinwag!  We look forward to the conversation with you today (and always).  Be sure to leave a comment today and you may win this terrific Mystery Lovers Kitchen tote bag.  Be lucky and have fun!

VICTORIA ABBOTT aka Mary Jane Maffini: My husband mentioned recently (in the kindest possible way) that when I cook, it's as though there's been an explosion in the kitchen. I would have taken great offense if a) it wasn't true some of the time and b) he didn't always volunteer to do the clean up.  He added, "It's mostly when you bake."




The evidence was clear.

I do my best to be neat, line up the ingredients in the order of use and put each one away when it's been added.  But all it takes it a few extra visiting dogs or hot and cold running relatives or (shudder) CNN blaring in the background and all is lost.  Until the clean-up crew, that is.  Except for the time there was tea on the ceiling.

For some reason, my hubby and my brother are both creative but neat cooks.  Me, not so much.

Of course, we're almost always happy with the results and the kitchen does recover whether I do it or he does.  Still, I dream of a neater future.

So what about you? Or you precise and disciplined? Or more like these exploding stars? Do you pick some dishes because they don't make a mess?  Pull up a chair and share your tips and your foibles. That's what we do around the kitchen table.

Leave  a comment and you may be the winner of TOO HOT TO HANDLE: a Fiona Silk mystery in which there's lots of chaos in the kitchen.  Be very afraid! 



🍴

From DarylMy kitchen is often a mess when I cook.  I do my best to keep it tidy but I simply can't. I stack things
The BEFORE picture!  HA!
up. I set them in the right order. And still I feel crowded. I've got the cutting board here, the mixing bowl there. I recall a lovely disaster at Thanksgiving--our first year in our new house in Los Angeles--and I wasn't comfortable with the oven and stove and the layout. It takes time to do the dance, you know?  Anyway, my stepdaughter wanted to learn to make mashed potatoes. With all 14 of the family hovering in the kitchen!!!  I got distracted. The pot of boiling milk and potatoes boiled over. What a mess! Plus I dropped a tray of stuffing on the floor. My nephew laughed his head off!  Rarely do they see me flustered, but that night - oy!



🍷

Linda here:
 I like to think of myself as being neat, tidy and well-organized. Okay, I like to think a lot of things about myself but a lot of it isn't true--sexy, svelte, super smart...you get the picture. So, this question that Victoria poses is very disturbing. I have to 'fess up and come clean, because it's a sure thing my kitchen counters won't be after a cooking session. And don't get me started on baking because that's when the flour settles like that fine coating of dust when drywall is being erected. I actually start out on the right track. I try to pre-measure or slice and dice everything possible so those dishes can be stacked out of sight in the sink or maybe even washed and dried. It's when the nitty-gritty starts and the clock is ticking that my cleaning karma disappears. I like to believe that my problem is not enough counter space but that's not going to change, so I better change me. Start with all un-essentials cleared away; stick to the allotted space; do only one thing at a time (a biggy for me to change); and, then proceed in an orderly progression through the directions. Easy, right? So what goes wrong?




🍀

From SheilaI'm just back from Ireland, where my kitchen is about the same size as the one I had in my first apartment a very long time ago. A stove (or cooker) and a shiny new stainless steel sink eat up about half the counter space, and a microwave claimed the corner. So I have to think very strategically about what needs to be chopped and ready to go into a dish, and I definitely have to clean up as I work, and put things away (in the teeny-tiny refrigerator). The stovetop has flat electric burners, so I have to be careful about putting anything down on them because you can't tell if they're still hot. And I still haven't figured out how recycling works over there. Yes, there is recycling--that's the good news--but in which categories? And I swear my handyman said something about tossing the biological (food) by-products out into the back yard for the local animals. I'm not sure whether he was kidding. I did make an effort to hang up as many cooking items as possible, but it's still a challenge.



🌸


the compost pile last night after soup-making

LUCY BURDETTE: Hmmm, I bet my hub would disagree on this, as he's usually the clean-up batter--but I try to be neat! But cooking can be a lot of work, right? Especially if you're using a food processor and a chopping board and more than one pan at a time, which is usually the case. And tasting and photographing...good heavens, that's what sous-chefs are for, isn't it MJ?



🍸

PEG COCHRAN:  I find that my mess tends to expand depending on the space available to me. In my first house, the kitchen was small and the counter space limited. But then we moved and I had a much bigger kitchen and more counter space and my mess expanded like my stomach after Thanksgiving dinner. Speaking of Thanksgiving dinner...that one meal creates more mess than anything else I cook all year. Pots, pots, pots absolutely everywhere. Every single serving dish soaking in the sink, every kitchen utensil spread around the counter. It makes me shudder just to think about it!



🍒



LESLIE BUDEWITZ: I'm definitely a clean-as-you-go cook. Fortunately, so is Mr. Right, since we often cook together in a small kitchen with one sink. No doubt my tendency toward kitchen tidiness came from my mother, a woman with a strong innate desire for order! Since I've been part of MLK, photographing recipes as I cook, I've returned to her habit of getting out all the ingredients before any chopping or mixing. And with the exception of the lovely farmhouse I lived in for 8 years, remodeling as I went along, I've always had a small kitchen. 

But I will admit one foible that leads to extra dishes: When a salad, a vegetable dish, or a casserole involves a lot of ingredients to be mixed together, I consistently fail to properly estimate the size of bowl needed. I might switch bowls, or pots, twice to get the right one. Happily, we share the dishwashing, too!




CLEO COYLE: We have a New York City kitchen (yep, tiny!) but we love to cook, so Marc and I learned the hard way to clean as we go. Not that a mountain of mess isn't possible on a busy day, it just leaves us with zero counter space and pots and pans piled high as the Empire State building. 


Coffeehouse Mystery #1
Click here to learn more.
Truth is, our situation inspired us to write a similar one for our characters in our first Coffeehouse Mystery, On What Grounds. Our amateur sleuth, Clare, also has a compact New York kitchen. When she attempts to fix a special dinner for her young adult daughter and the girl's new boyfriend, her ex-husband insists on "helping." The result is a little crazy and a little comical. But you have to have a sense of humor when you measure counter space by inches instead of feet. Happy cooking, everyone. May your servings be big and your mess be small! Love, Cleo




🍰

KRISTA DAVIS: I'm so glad that I'm not the only one. But Mary Jane, I truly can't recall anything landing on the ceiling! I have a bad habit of forgetting about rice, which means it boils over. It's not so much that I forget, but I walk away to write and my mind is elsewhere. I now keep a timer on my desk to remind me that I need to check on it.

You never know who might be in the kitchen sink!
I try to be organized but somehow everything spreads. And countless other items land on my kitchen island adding to the clutter. All the vitamins and jars of dog cookies, for instance. Right now there are seven giant yellow squashes taking up a lot of real estate on the counter.

Unless it's something that needs to be rolled out (let's not even mention huge quantities of Christmas cookies—oy!), I'm least messy when baking. I learned a long time ago to put out an old dinner plate, a large spoon and a knife. That gives me a place for the paper that wraps the butter, eggshells, and all kinds of utensils that need to be washed, and keeps me from running around the kitchen for every little thing.

One of my very favorite cakes is Dobostorte. It's seven layers and a labor of love, so I don't bake it often. But those seven layers require a lot of room!


Don't forget to leave  a comment! You may be the winner of TOO HOT TO HANDLE: a Fiona Silk mystery in which there's lots of chaos in the kitchen.  Be very afraid!  
(PS remember to leave your email address so we can contact you if you win.)

Thursday, July 27, 2017

Lemon Almond Sauteed Greens and other colors! #recipe by Linda Wiken, author



There's nothing I enjoy better than an easy-to-make veggie dish and this is one I'll use many times over. I first tried it out at that same writer's retreat that Victoria Abbott mentioned on Saturday. So, remember her delicious spicy black bean salad and think of it paired with this dish. Of course, there was more on the menu but you'll find out about those another time.

I find lemon seems to go with everything, even more so than my real favorite flavor, lime. So, use it liberally or cut it back a bit if lemon's not your thing. The recipe I found in the newspaper calls for Swiss chard or spinach. I chose the latter because I really enjoy it. But you could use any leafy green vegetable. I also chose to use the shredder for the cabbage but I think next time, I would just slice it into thin strips.

It's easy to prepare ahead of time -- just slice the two veggies and set them aside until needed. The prep time takes longer than it does on the stove.


What you'll need:

1 tbsp. olive oil
1 clove garlic, minced or use the kind in the jar, about 1 tsp. in that case
approx. 8 c.spinach, just cut off the stems
1 c. shredded cabbage
1 tsp lemon zest
juice of half a lemon
salt and pepper to taste
1 tbsp. sliced or slivered almonds, toasted



What to do:

Heat oil over medium heat, preferably a wok or similar pan. Add the garlic and saute for 30 seconds.

Add the spinach, cabbage, salt and pepper, and lemon zest then saute for approx. 2 minutes or until the greens are wilted.


Stir in 1 tbsp. of water, cover and boil for approx. 2 minutes. Stir a couple of times and remove when veggies are tender then add the lemon juice and saute for another 2 minutes, until most of the water has evaporated.


Transfer to a serving dish and sprinkle with the toasted almonds.

And here we are, minus the photographer, ready for yet another fun meal together.


I'd like some suggestions of what other greens to substitute. What would you use?



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!




 Coming March, 2018
Marinating in Murder, book #3


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, July 13, 2017

Grilled Carrots with Cumin-Serrano Yogurt by Author Linda Wiken, @LWiken, Cozy mystery


What I love best about summer -- and the calendar tells me that's the season even if the weather doesn't agree -- is the bounty of local fresh vegetables and, my new barbecue. If you can combine the two, even better.

However, in this case, the title is misleading, I'll admit that right away. The recipe, which I found in  Bon Appetit magazine, calls for grilling but you know, it was pouring rain, so I opted to roast the veggies in the oven -- inside! I also made some other tweeks. The recipe called for spring onions or scallions but I knew one of my guests wasn't too keen on either, so I opted for King Oyster mushrooms, sliced. And then, I threw in some sliced red peppers for fun. The serrano chile was replaced by chilli flakes, because that's what I had in my cupboard. And, no cumin seeds either, so I used cumin powder. It turned out tasty and that's what counts. It also was relatively easy to do -- another big plus in my books.

The directions below are for how I did it. If you want to try it the original way, check out the magazine.

What you'll need:

3 lbs. carrots with tops trimmed to 1/2 inch
1 large red pepper, sliced lengthwise
2 King Oyster mushrooms, sliced lengthwise
4 tbsp. olive oil
salt to taste (I used Himalayan salt for added flavor)
1 tsp. cumin
1 tsp. chili flakes
1 c. plain Greek yogurt
1/4 c. freshly squeezed lime juice
2 tbsp. chopped mint; extra leaves for garnish


What to do:

1.  Preheat oven to 375F. Scrub the carrots and trim the tops.
2.  Place the carrots, red pepper slices, and mushroom slices on a baking sheet lined with parchment paper. Drizzle 2 tbsp. olive oil over all. Sprinkle with salt. It takes approx. 25-30 minutes to roast once the oven is preheated.
4.  Meanwhile, in a medium-sized bowl, combine yogurt, chili flakes, cumin, lime juice, chopped mint and 2 tbsp. olive oil.
5.  Spoon the yogurt mixture onto a serving dish and add the veggies. Garnish with mint leaves.

(The nice thing about the yogurt is it can be prepared in advance and kept up to two days in the fridge.)

Easy, right?


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. 










Wednesday, July 5, 2017

It's our 7th Anniversary. Enter our Photo Contest!




Mystery Lovers Kitchen is celebrating its
7th anniversary!

Can you believe it? We've passed our 7 year mark 
and we are heading into our 8th year 
of 
Mystery Lovers Kitchen. 

That's 7 years of sharing our recipes, our lives, our books and giveaways! If you do the multiplication, that's way over 2,000 recipes!

We have grown to 9 authors (10 actual people) and we write lots 
of delicious mysteries for your reading pleasure.

To celebrate, we are having a 7th Anniversary Photo Contest.

* * *


5 people will win a Mystery Lovers' Kitchen tote bag
and the 9 mysteries shown in the prize photo below - one from each of us!
Don't delay, enter today!

Here's how it goes:

1. Take a picture of any one OR MORE of our books (does NOT have to be one shown in the prize package below) in the following categories:
a) with a cat
b) with a dog
c) having summer fun
d) in a library
e) in a bookstore

Whose books?

Why the 9 Mystery Lovers Kitchen authors, of course.

Krista Davis * Cleo Coyle *  Leslie Budewitz  
Daryl Wood Gerber * Lucy Burdette * Linda Wiken  
Sheila Connolly * Peg Cochran* Victoria Abbott

...do what you gotta do! There's a sweet prize at stake.

2. Submit your picture via the gadget on the left.
Submission period ends midnight July 25th.

3. Share your entry (on Facebook, Twitter, Instagram, or else-wise,
we'll be flexible). 

We'll choose one winner in each category!

5 chances to win! Good luck!




We've posted the link for the contest in the left column
that features our cheerleading picture! 
See it?
Halfway down - below all the congratulations
to those who have won prizes in the past!

Click it!



You can read the RULES below or when you click the link and ENTER a photo, too!

Have fun!


*****

Mystery Lovers’ Kitchen’s
7th Anniversary Photo Contest
OFFICIAL RULES
NO PURCHASE OR PAYMENT NECESSARY TO ENTER OR WIN.

ELIGIBILITY: The contest is open only to legal residents of the fifty United States (including D.C.) who are at least 18 years of age or older at time of entry. Subject to all applicable federal, state, provincial, and local laws and regulations.

HOW TO ENTER: Contestant (or “Entrant”) will click on “Enter Now”. Contestant will be prompted to authenticate and to supply their contact information, as well as one photo per category, showing a book written by Krista Davis, Cleo Coyle, Leslie, Budewitz, Daryl Wood Gerber (Avery Aames), Lucy Burdette, Linda Wiken (Erika Chase), Sheila Connolly, Peg Cochran, or Victoria Abbott (Mary Jane Maffini) in one of the five categories:

1) with a cat
2) with a dog
3) having summer fun
4) in a library
5) in a bookstore.
a
 The Contest is in no way sponsored, endorsed or administered by, or associated with Facebook. The Contestant is providing their information to the Sponsor and not to Facebook.

NOTE: Your photograph will be posted online into a “Gallery” and viewed by other people, who will vote for their favorites.

CONTEST TIMETABLE: The Contest will run from July 5th through July 25th.

PHOTO GUIDELINES: Photos should be in one of the following formats: ,jpg, ,gif, or ,png; and should be no less than 300dpi in resolution (suggested but not required); and should not exceed a 10 MB file size. Photo must contain a book written by Krista Davis, Cleo Coyle, Leslie, Budewitz, Daryl Wood Gerber (Avery Aames), Lucy Burdette, Linda Wiken (Erika Chase), Sheila Connolly, Peg Cochran, or Victoria Abbott (Mary Jane Maffini).

For all Entries: Entries must not be inappropriate, indecent or obscene, as determined by Sponsor in their sole discretion. Proof of submission or sending is not proof of receipt by Sponsor. Sponsor shall have the right to reject any photo submitted if it does not comply with the published guidelines. Sponsor may use any photo in any media in association with the Contest without attribution or compensation to the Contestant, his or her successors or assigns, or any other entity. Sponsor is not responsible for lost, late, incomplete, invalid, unintelligible, illegible, or misdirected entries, which are void.

Limit: Each Contestant may enter one photograph in each category. Multiple participants are not permitted to share the same email address. Any attempt by any Contestant to obtain more than the stated number of photo entries by using multiple/different email addresses, identities, registrations and logins, or any other methods will void that Contestant's entries and that Contestant may be disqualified.

Photographer/Copyright: Entries must be submitted by the original photographer. Do not submit a photo taken by someone other than you. You must be the sole owner of the copyright of any image submitted. Your submission of the photo is your guarantee that you are the author and copyright holder of the photo. In addition, by entering, Contestants represent and warrant that the entries that they submit (i) do not infringe any other person’s or entity’s rights; and (ii) have not been submitted previously in a Contest of any kind.

Ownership/Use Rights: Contestants retain the copyright to their photographs, and all rights thereto, except as follows. By entering the Contest, Contestants agree to have their submitted photograph displayed on the Sponsor’s Contest Website without any fee or other form of compensation, and agree that Sponsor may display winning photos in a photo gallery on their website, in their newsletter, blogs, press releases, and other communication channels at their discretion, and may make and retain copies of the photograph for archival purposes. Photos will be credited to the Contestant named in the entry form. In the event that ownership of any photograph submitted is contested in any manner, Sponsors may disqualify that photograph and discontinue use of the photograph.

JUDGING: From among all submitted entries, a Review Committee as determined by the Sponsor, will select five (5) Grand Prize winners (one photo from each aforementioned category).

PRIZES: There will be five (5) Grand Prizes awarded. Each Grand Prize package will consist of one Mystery Lovers’ Kitchen tote bag and nine paperback books. Approximate retail value (ARV) of each Grand Prize: $80.

Total ARV of all prizes to be awarded is $400.

Potential winners will be notified by an email message to the email address provided at time of entry and will have 48 hours within which to respond, after which time an alternate photo may be selected by the Judges, at the sole discretion of the Sponsor. No cash equivalent for any prize is offered, nor are they transferable to another individual. No substitution for any announced prize will be made except at the Sponsor’s sole discretion who also reserves the right to substitute any listed prize for one of equal or greater value if the designated prize should become unavailable for any reason. Winners are responsible for all taxes and fees associated with prize receipt and/or use.

WINNER ANNOUNCEMENT and LIST: Winners will be announced on/about July 26, 2017 at MysteryLoversKitchen.com .

PUBLICITY/PROMOTIONAL USE: Except where prohibited, participation in the Contest constitutes Entrant’s irrevocable consent and release to Sponsor and their agents to use, record, reproduce, publish, display, perform and translate: (1) the name, likeness, voice, quotations, opinions and biographical information of the Winners, including without limitation any photograph or recording, for promotional purposes in any media, worldwide, without further payment or consideration; and (2) the name, likeness, voice and biographical information of the Winners’ child, including without limitation any photograph or recording, for any promotional purpose in any media, worldwide, and/or for any other commercial or non-commercial corporate purpose, including without limitation use on merchandise or for marketing, without attribution or further payment or compensation to the Contestant, his or her successors or assigns or any other entity.

GENERAL RULES: By entering or participating in the Contest, Contestants agree to be bound by these Official Rules. Sponsor assumes no responsibility for electronic hardware, programming or software malfunctions, or failures, or line connections, accessibility or availability, or technical failures of any kind, or unauthorized human intervention, or the incorrect or inaccurate capture of any entry or other information, or for the failure to capture any such information. Sponsor and Facebook, Inc. are not responsible for: (1) any incorrect or inaccurate information, whether caused by entrants, or by any of the equipment or programming associated with or utilized in the Contest; (2) technical failures of any kind, including, but not limited to malfunctions, interruptions, or disconnections in phone lines or network hardware or software; (3) unauthorized human intervention in any part of the entry process or the Contest; (4) technical or human error which may occur in the administration of the Contest or the processing of entries; or 5) any injury or damage to persons or property which may be caused, directly or indirectly, in whole or in part, from Contestant’s participation in the Contest or receipt or use or misuse of any prize. Further, if, for any reason, the Contest is not capable of running as planned by reason of infection by virus, bugs, worms, tampering, unauthorized intervention, fraud, technical failures, or any other causes which, in the sole opinion of the Sponsor, may corrupt or affect the administration, security, fairness, integrity or proper conduct of this Contest, Sponsors reserves the right, at their sole discretion, to cancel, terminate, modify or suspend the Contest, and select the winners for the Contest, from the entries received prior to the action taken or in other such manner as deemed fair and appropriate by Sponsors.

By participating, all Contestants hereby waive and release, and agree to hold harmless the Sponsor, Facebook, Inc., and all promotions, and their respective parents, subsidiaries, affiliates, distributors, advertising and promotions agencies and all of their respective officers, directors, employees, representatives and agents, from and against, any and all rights, claims and causes of action whatsoever that they may have, or which may arise, against any of them for any liability for any matter, cause or thing whatsoever, including but not limited to any injury, loss, damage, whether direct, compensatory, incidental or consequential, to person, including death and property, arising in whole or in part, directly or indirectly, from their acceptance, possession, use or misuse of the prize in the Contest, or their participation in the Contest.

SPONSOR: Mystery Lovers’ Kitchen, PO Box 523, Newbern, VA 24126.

VOID WHERE PROHIBITED



This Contest is in no way sponsored, endorsed or administered by, or associated with, Facebook, Inc.

Thursday, June 22, 2017

Fun with Frittatas, #recipe by Linda Wiken, author, #cozymystery


I thought about calling it the Kitchen Sink Frittata but realized that doesn't sound very appetizing. It follows the same principle though, and much like Sheila Connolly's post last week, I've included whatever I had on hand.

Some nights, a gal just doesn't want to get too creative  :) or cook anything extravagant. Here again, I can't say, 'not cook' because this does take some prep time even though actual cooking time is minimal.

And, I do love my eggs. In my house, they're not just for breakfast! So, what to do that was more than a soft-boiled egg and toast? An omelette was an option but that takes even more steps. So, I decided to have some fun with a Frittata.

This recipe is thrown together without accurate measurements, suitable for two. So, add or subtract as suits your needs. I am a dairy-free eater, so mixed my eggs with a tiny bit of water, instead of milk.

Again, please do what suits you best.

I'd be interested in hearing what ends up in your Frittata!

What you'll need:

4 eggs
dash of water
handful of fresh spinach, chopped
3 mushrooms (because that's all I had on hand), chopped
fresh basil, chives, and rosemary, chopped
4 orange grape tomatoes  (orange and only 4 was what I had on hand)
sweet red pepper
1 garlic clove, slivered
1 c. thinly sliced Chorizo sausage
1 tbsp. olive oil
pinch of sea salt
fresh ground pepper to taste
enough fresh grated Asiago cheese to cover but then melt in (again, use whatever cheese is your favorite)







What to do:

1. Heat olive oil in large frying pan. Meanwhile, whisk the eggs with the water.
2. Chop, slice, and sliver the veggies and herbs.
3. Saute all the ingredients, except for the eggs.


4. When the spinach has wilted and the mushrooms have that nice browned color, pour in the egg and water mixture, stirring all the while.


5. When the egg reaches a good scrambled eggs consistency, you're ready.
6. Dish onto plates and grate the cheese over top.
7. Serve with toast or as I did, some red pepper and sun-dried tomato Ciabatta bread.









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.