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

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. 










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.






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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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