Showing posts with label cozy culinary mystery. Show all posts
Showing posts with label cozy culinary mystery. Show all posts

Thursday, October 13, 2016

Quinoa and veggies with turkey filet recipe from Linda Wiken, Author, @LWiken

This past weekend we celebrated Canadian Thanksgiving and this year, the turkey plus trimmings dinner was held at my sister’s house. The good thing, for me, was not having to cook the turkey plus trimmings thus having to deal with all the clean-up. :) The bad thing was, no leftover turkey to pick at. However, I was lucky enough to snag a care pack of leftovers for one meal.

So, wanting more turkey in my life, I decided to buy some filets. The next question was, do I go with mashed potatoes again? No. Time to switch this turkey up and my go to was a hot quinoa salad. Mixing the seasons, if you will. And, the result was a tasty idea for a lunch for two.

There are so many recipes and ideas available for quinoa salads since it's a really great ingredient to play with.  I've added the veggies to make it more of a meal. Have fun adding your own favorites..

And, because I always like things a bit on the hot and spicy scale, I decided to use Garam Masala as a rub for the turkey filet. Maybe because it's a spice I don't often use.  Here again, use what pleases your palate. These are suggestions but they're ones that pleased me.


1/2 c chopped green onions 
1 1/2 garlic cloves, chopped into tiny pieces but not minced
1 c. diced sweet red pepper
1/2 c chopped walnuts
1 small bunch of spinach, chopped  
pinch of Himalayan salt 
olive oil to saute veggies
1 1/2 c. quinoa 
1 3/4 c. chicken broth
2 turkey filets
Garam masala - enough to use as a rub (about 1 tsp.)
olive oil for basting turkey
Prepare veggies first by slicing and dicing. Set aside until quinoa is on the go.

Cook quinoa according to package instruction or if none, add 1 broth and bring to a boil. Add quinoa, cover and cook on low heat for 12-15 min.

Fire up the grill. Baste turkey filets with olive oil and use preferred amount of Garam Masala as a rub. This will add a tantalizing spicy complement to the quinoa.

When the grill reaches 400, add the filets for approx. 10 min. depending on thickness, turning them over half way.

Add olive oil to sauté pan when hot, then add garlic, green onions, red pepper, spinach and a pinch of salt.

When wilted, approx. 5 min., remove from heat.  Stir into the quinoa when it's ready.

Plate the quinoa and add the turkey filet.

A fresh green salad would go nicely with this dish or add more veggies as a side.

How do you like your turkey? Traditional or ???

The first in the Dinner Club Mysteries is now 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
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 

Thursday, September 15, 2016

Blueberry Zucchini Bread #recipe @lucyburdette

LUCY BURDETTE: Stay tuned for next week when we kick off our annual book club extravaganza--in other words, we'll show you delicious things to make and serve your book group and make suggestions about books to discuss!

John has batting practice

Meanwhile, we've had a zucchini extravaganza in our garden. As my friend Gina says, tis the season where people lock their garage doors and car doors to prevent gardeners from leaving baseball bat-sized zukes on the premises...

But in case this happens to you, here's a yummy recipe for zucchini/blueberry bread.


3 large eggs
½ cup unsweetened applesauce
½ cup butter
1 Tbsp vanilla extract
½ cups granulated white sugar
1 cup brown sugar
2 cups shredded zucchini, squeezed with a paper towel
3 cups all-purpose flour
1 Tbsp ground cinnamon
1 tsp no sodium baking powder
1/2 tsp  no sodium baking soda
2 cups fresh blueberries

Preheat oven to 350 degrees F.  Oil two 8x4 inch loaf pans.
In a large bowl, whisk together the eggs, applesauce, vanilla, sugar and zucchini.

In a food processor, whisk together the flour, sugar, cinnamon, baking powder, and baking soda. Cut in the butter.


Mix a tablespoon of the flour mixture into the blueberries.
Add the dry ingredients to the wet ingredients and stir gently. Carefully stir in the floured blueberries.


Divide the batter between the two prepared pans. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 20 minutes, then turn out bread onto wire racks until it has cooled completely.

Lucy Burdette writes the Key West food critic mysteries. Are you all caught up? This easy dinner will leave you plenty of time to read... and then for all the latest news, follow Lucy on: