Showing posts with label easy recipe. Show all posts
Showing posts with label easy recipe. Show all posts

Saturday, March 25, 2017

MAGICAL LITTLE BISCUITS #recipe #mystery @AbbottMysteries

Congrats to SHARON BERGER, the winner of our Eat Your Rainbow Challenge and thank you to everyone who took part by leaving helpful comments, many of you for every post! We love our readers, even the ones who don't eat veggies!




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This little recipe is so much fun to make and so surprisingly easy,  we had to share it.   It is, as they say, ‘all over the internet’ but it was found on a scrap of paper clipped (possibly) from our local paper, which has an excellent cooking feature on Wednesdays. We felt like some biscuits and we always have these ingredients on hand. There are other versions about with cream that involve having ingredients of equal weight. That recipe seems to come from King Arthur flour, so should be reliable. We plan to try those as well, because everything seems better when you can have fresh biscuits.

You will notice that this calls for self-raising flour. You probably know that self-raising already contains the baking soda and salt and makes for a softer biscuit.  We decided to add chives to our two ingredients because we are crazy about chopped chives these days.  Next time, it might be something different.



But now TA DA!  


TWO INGREDIENT BISCUITS (plus chives makes three)

For seven to eight biscuits

Preheat oven to 400 F.

1 level cup self-raising flour.
1 level cup 5 % fat (or higher) plain Greek-style yogurt
1/8 cup fresh chives, chopped (or fresh herbs of your choice)
We think you could substitute a bit of cayenne or whatever suits!  Don’t substitute low or no fat yogurt though because then you get heavy little lumps. Just sayin’.
You can easily make more or fewer biscuits. It’s just equal parts and presto!

 

Directions

We think it was faster to make them than to type directions. So there!
Mix flour and yogurt until it forms a ball.  


 Work in chives or whatever add-ins you’ve chosen.  



 This has taken about a minute!
Line a baking sheet with parchment paper.  Using a ¼ cup measure per biscuit. Scoop up, smooth out biscuit a bit and place biscuit on parchment paper-lined pan.  



PRESTO!


Bake for about 20 minutes or until tops are golden brown.  



These best eaten warm, but we can attest they’re fine the next day after twenty seconds in the microwave paired with a nice piece of cheese.
Wasn’t that easy?  We can’t wait to try the cream version. Someone just needs to get the scale down from the top shelf.





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Friday, August 12, 2016

Oven-Fried Potatoes

by Sheila Connolly

Sometimes you just want something easy, yanno? It’s the night before you do your big shopping for the weekend, and you’re scraping the barrel. You find some processed meat—okay, there’s your protein. There might be some limp green beans in the veggie drawer. And there are four slightly squishy small russet potatoes.




I love potatoes, in almost any form (must be genetic). I love French fries. But I have a profound distrust of large amounts of boiling oil, so I don’t make French fries, or anything else that could be called deep-fried. Shallow oil or fat, no problem. But a couple of inches? No. It’s messy, it gets all over everything (including me), and I never know if it’s the right temperature.

But! Out of desperation I arrived at a solution for those potatoes.


Oven-Fried Potatoes
(this serves two or three people)

Ingredients:



Four small russet potatoes, peeled (larger potatoes might work, but I suspect the smaller ones are a bit less tough). The russet variety will work much better than the waxy kind, which usually end up flabby.

Neutral vegetable oil
Salt and pepper


Instructions:

Shred the peeled potatoes (a food processor with a shredding disk makes this really easy!)



Put the shredded potatoes in a large bowl filled with water. Walk away and read for a while. (Believe it or not, soaking makes a difference: it leaches out some of the starch from the potatoes, which if left in would make the potatoes gummy rather than crisp in the end). Soak the potatoes for at least half an hour. You will see the water get cloudy—that’s the starch.



Drain them well. Blot them well with paper towels to soak up any excess water, or wring them out with a tea towels (assuming you can find one). You have heard that oil and water don’t mix, right? But don’t panic—they’ll never be totally dry.



Preheat your oven to 400 degrees.

Put your now-dryish potatoes into a large bowl and toss with oil, salt and pepper. The oil should coat the potato shreds nicely, but don’t drown them. If you’re feeling bold, add a dash of cayenne pepper.



Spread the potato shreds on a large rimmed baking sheet, making an even layer.

Bake in the preheated oven until the potatoes are golden brown (about half an hour). The bottom ones will be crustier, but they’ll get mixed in when you pry, er, remove them from the baking sheet. Yeah, okay, you could probably mix them up during cooking, but that oven is really hot—do you want to have to open it? And a tip: let the whole thing cool for a couple of minutes—the potatoes will come off the baking sheet much more easily.



Break them up and serve them with whatever else you scrounged (boneless pork chops in my case--don't worry, there's a healthy green salad lurking in the wings). They’ll be crisp and crunchy (and actually stay that way for a bit), and almost healthy. Or just go ahead and eat them the way they are.

See? Simple. A flurry or two of preparation, with plenty of time to do something else in between, and you get skinny, crispy potatoes that will go with almost anything.


Seeds of Deception, coming in October. It takes place in winter (there's snow on the cover!). The sequel, in progress and still unnamed, also takes place in winter. Didn't I plan my writing schedule well? Since it's going to be over 95 degrees today. Again.

Available for pre-order at Amazon and Barnes and Noble.


Wednesday, July 1, 2015

Cheesecake Shots #recipe, ala #PioneerWoman from @DarylWoodGerber



Happy almost Fourth of July!!!

To celebrate, I have a first-week-of-the-month giveaway below. Read on.  

The other day, I was eating lunch with my husband (yes, we do that!), and we turned on the television to the Food Network. The Pioneer Woman was on. I’d never seen her show. I’ve read her blog a number of times. I said, “Stop, let’s watch.” I had just been reviewing recipes from her latest cookbook for my next Cookbook Nook Mystery, which features barbecue and down-home kinds of recipes. I wanted to see what she was like in person.

Darling!! Easy to watch. Fun.

Anyway, she was making something ultra easy, and I thought, I must make these. Tonight. I had all the ingredients in my refrigerator. 5 ingredients. Perfect for my protagonist Jenna, who is still learning how to cook – she’s getting better, by the way.

A cheesecake shot is perfect for the Fourth of July! And wham-bang, are they ever good!

So Happy Fourth of July. May you relish your independence. May you continue to enjoy the freedoms that are ours because we live in this country. May you do your part to make sure everyone enjoys those freedoms!


CHEESECAKE SHOTS ala The Pioneer Woman

(serves 4 - 6)

Ingredients:

1 12-ounce carton cream cheese
1 14-ounce can sweetened condensed milk
6-8 graham cracker squares
1 can cherry pie filling
blueberries, if desired
slivered almonds, if desired

Directions:

In a small bowl, using a hand-mixer or whisk, mix cream cheese and sweetened condensed milk. [The Pioneer Woman says this is one of her favorite go-to items in her pantry!]


Crush graham crackers. (If you need to eat gluten-free, you can find GF graham crackers at lots of stores. Or you can use GF sugar cookies.)

In small dessert bowls (or wine glasses) (4-6 portions), put 2-3 tablespoons of graham crackers.

Fill a pastry bag with the cheese/milk concoction. Squeeze about 1/3 to ½ cup of the filling on top of the graham crackers.


Top with 2-3 tablespoons of cherry pie filling. (For those who need to eat gluten-free, make sure the pie filling has modified corn starch or tapioca starch as it’s thickener.)

If desired top with blueberries and/or almonds.

Chill for about 1-2 hours. Serve cold.






Click here to PREORDER
Starting this week, I will be offering giveaways on Mystery Lovers Kitchen through the release of FUDGING THE BOOKS. So check in often!

Also I'll be having a release party on Facebook on August 4th, so mark your calendars! Look for the event invitation.

And I'll be doing a giveaway August 3rd via my newsletter to someone (or a few someones) who are signed up to receive it! Don't delay. Sign up.

Today's giveaway is your choice of the first three Cookbook Nook Mysteries OR any of the Cheese Shop Mysteries on the shelves + some fun swag. Leave a comment, with your email (cryptic, if you must) so I can contact you!  

And tell me what you're doing on the Fourth of July!


Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


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AS GOUDA AS DEAD
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Friday, November 28, 2014

Sauteed Apples and Leeks

by Sheila Connolly

Thanksgiving is over. The family and guests have scattered again, or not. They either ate everything they could lay hands on, or you shoved leftovers into their hands and sent them on their way.

Now you don’t want to cook, maybe ever again. But there are still a few hungry mouths to feed, so I thought you’d like something simple. Five ingredients. No peeling. Tasty and healthy.


Sauteed Apples and Leeks

2 Tblsp cooking oil
1 Tblsp butter
2-3 crisp cooking apples, cored and cut into 1/4” slices (look, no peeling!)

My apples!

(note: whatever apples you choose, they should be a little tart, and should hold their shape while cooking. Me, I just used whatever had fallen off the little apple trees I planted in front of my house, and what I had was mainly Northern Spys and Cortlands. And maybe an Esopus Spitzenberg thrown in.)



2 large or 3 small leeks (white part only), sliced crosswise (try to match the thickness of the apple slices)



1 Tblsp honey
1 Tblsp cider vinegar
Salt and pepper to taste



Melt the butter and the oil together in a saute pan. Saute the sliced leeks until they are beginning to turn translucent. Add the apple slices and continue to cook until the apples are soft but not mushy.



You could stop here, but if you want to dress it up a little, add the honey and the vinegar shortly before serving and mix well. Season as you like it.

Told you it was easy! This side dish goes well with pork (roast or chops), or leftover turkey if you happen to have any.

The latest Orchard Mystery: Picked to Die (October 2014)

No, I don't know what kind of apples those are on the cover, but I made sure my protagonist Meg and her neighbor Seth have planted a few acres of heirloom apples. Try some, if you can find them at local farm stands--you don't know what you're missing.



Wednesday, August 13, 2014

Carrot Cake, gluten-free #recipe from @DarylWoodGerber


Here's my schedule: I wake up early and after tending to Sparky and his doggie needs -- walk, food, etc. -- and my needs -- exercise, breakfast, and a challenging crossword puzzle --  I get to work. 

Around midmorning, I need a sweet morsel to give me a second wind. I adore a good coffee cake with a strong cup of decaf coffee. I know, decaf? Really? When I need a boost? Sigh. Caffeine makes me shake. I discovered the problem back in my 20s. I think I always had TOO much energy, and caffeine sort of kicked me into overdrive, so I've avoided it for, lo, these many years. 

But I haven't given up sugar, nor will I. I love it. Sneaked into a coffee cake that has veggies? Oh, I'm so clever. I can convince myself I'm feeding myself something that is GOOD for me.

This carrot cake is the easiest recipe. It looks like it isn't because it has a lot of ingredients, but it is! It's sort of dump in the bowl, and you're good to go. 

Today, I'm sharing the gluten-free version. {Sigh, yes, I have trouble with gluten, too. Caffeine, gluten. What else will I discover affects me? Just don't take away my ice cream!}

Anyway, for those who CAN eat regular flour (you lucky dogs get to eat sourdough bread - something I really miss!!), substitute the gluten-free flours with regular flour and omit the xanthan gum. Yep, it's that easy!

Enjoy!

CARROT CAKE
GLUTEN-FREE RECIPE 
with regular version, too.

Ingredients:

4 eggs
1 cup white sugar
1 cup brown sugar
 1 ¼ cup canola oil
2 cups finely shredded carrots
3 cup gluten-free flour
1 ½ tsp. soda
1 tsp. baking powder
¼ t. salt
2 tsp. cinnamon
1 tsp. xanthan gum

¼ cup golden raisins, if desired

Directions:

Beat eggs and sugar, add oil.  Beat until combined. 


Add carrots, beat again. [I chopped the carrots then shredded them in a food processor.]

Stir in all dry ingredients until smooth. Add raisins, if desired. Stir again.

Turn into 2 greased 5 x 9 loaf pans OR 1 bundt pan


In 9 x 5 pans, bake 350 degrees for 1 hour. (1 hour 15 min for bundt pan.)


This recipe will also make 20-24 muffins or 1 loaf and 10-12 muffins. *Cook muffins for 18-20 minutes, until toothpick comes out clean.

Drizzle with confectioner's sugar icing, if desired.  (Recipe: 1 cup of confectioner's sugar mixed with 3 tablespoons milk.)



Enjoy.


* * *

For STIRRING THE PLOT, which comes out September 30th, I'm going to be doing a number of giveaways. Books, mugs, stuffed kittens!  Make sure you're signed up for my newsletter and "like" me on Facebook, where information about the giveaways will appear.

In fact, there's one contest that STARTS on Facebook in 2 days and runs until August 30th! With lots of authors offering a bunch of books and swag!!  Look for pictures of Tigger, the ginger cat in the series!



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Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
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