Friday, October 18, 2019

Harvest Soup with Butternut Squash and Sweet Potatoes


 By Vicki Delany

This is totally my own recipe, so feel free to mix ingredients as you like. This soup freezes well, so I make lots of it to enjoy over the cold winter months. I particularly enjoy soups that have no milk or cream – just the vegetables and a touch of spices.


Two butternut squash, peeled, seeded and chopped into about 1 inch pieces
3 large sweet potatoes, peeled, seeded and chopped into about 1 inch pieces
2 large potatoes peeled, seeded and chopped into about 1 inch pieces
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1 tsp curry powder
1/2 tsp dried basil
½ tsp chili powder
½ tsp red pepper flakes
Salt and pepper
3 cups chicken or vegetable stock

Combine curry powder, dried basil, chili powder and red pepper flakes in a small bowl.



 Add all chopped vegetables to a roasting pan. Drizzle with olive oil and sprinkle with mixed spices. Toss to coat



Roast about 45 minutes in 350 degree oven, or until the potatoes and squash are soft


 Dump the cooked vegetables into a soup pot. Add stock. Bring to boil and then simmer about 20 minutes.

Using an immersion blender or blender, puree until smooth.  If the soup seems too thick, just add more stock and simmer to combine.
 Add more salt and pepper if desired.


NOW AVAILABLE: READ AND BURIED the sixth Lighthouse Library mystery from Cooked Lane Books.



Thursday, October 17, 2019

Chicken Enchiladas with Red Sauce @lucyburdette #recipe


LUCY BURDETTE: I love red enchilada sauce but when I had to curtail my sodium, it went off the list of foods I could choose. The restriction has eased up now but I’m still careful—probably lots of us could do with less. And if you start looking, you'll find it's hidden in everything! When I spotted Sylvia from Feasting at Home’s recipe for easy, fresh red enchilada sauce, I knew I could tweak it. Especially since we have a windfall of tomatoes in the garden that we can’t eat fast enough.


Ingredients for the sauce

2 generous cups of tomatoes (Sylvia used a 14.5 ounce can diced fire-roasted tomatoes) 
¼ cup water
2 Tablespoons olive oil
1 teaspoon  apple cider vinegar
2 teaspoons chili powder
1 large garlic clove
1 teaspoon cumin
1/4  teaspoon chipotle powder  (or smoked paprika for smoky flavor)
1 teaspoon dried oregano
Fresh parsley or cilantro






Whir it all together in the blender. Taste and adjust seasoning. That’s it!

I left out the salt altogether, knowing I’d be making my chicken enchiladas with lots of cheese. But you be the judge!

For the enchiladas

1/2 roast chicken, skinned and deboned
1 red onion
1 large pepper
1 can black beans, drained
4 oz Cheddar Cheese, grated--save 1/3 for topping
1/2 cup Plain yogurt or sour cream
Handful of cilantro, chopped
8 whole grain enchilada skins



Slice the onion and pepper and saute in a little olive oil. Drain and rinse the beans. Shred the cheese. Mix all of these ingredients together. 










Pour half the tomato red sauce into a 9 by 13 pan. Roll the filling into 8 enchilada skins and tuck them into the sauce. 



Pour the rest of the sauce over the top, sprinkle with cheese and cilantro.

Bake at 350 about 35 minutes until browning and bubbly. Serve with a green vegetable. (Next time, I think I'd use more cheese and sour cream, but the sauce gives these a wonderful flavor.)



Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 9, A DEADLY FEAST, is in stores and online everywhere. THE KEY LIME CRIME will be published next summer. 


"Hayley and Nathan make an appealing pair, and the food descriptions and Key West atmosphere are equally enticing—a sure bet to draw readers of foodie mysteries."

—Booklist

Please follow Lucy on FacebookInstagramBookbub, or Twitter!


Wednesday, October 16, 2019

Zucchini Souffle #recipe from author @DarylWoodGerber


From Daryl:

This is a perfect fall weather meal or side dish. Many of you know how much I love zucchini and its versatility. It pairs beautifully with eggs and cheese. The ease of this particular soufflé is what I adore. We're not looking for a fluffy dessert. We're looking for a satisfying side dish, entree, or even appetizer.

I made this two ways.  The first time in a 9 x 13 pan. It was delicious, and this is how I'd serve as a side dish or appetizer (cut into bite-sized pieces). The second time, I used a 9 x 9 pan, increased the baking time, and out came a lovely thick portion of soufflé. (See pictures below to compare)


Zucchini Soufflé

2 pounds zucchini, shredded
8 ounces cheddar cheese, shredded
1 large onion, diced
2 cloves garlic, chopped
2 tablespoons olive oil
salt and pepper to taste (about 1 teaspoon each)
1 cup flour (if using gluten-free flour, add ½ teaspoon xanthan gum)
1 teaspoon baking powder
4 large eggs, lightly beaten
1/2 cup canola oil
paprika to sprinkle on top
fresh parsley chopped, to sprinkle on top


Preheat oven to 350 degrees F.  Grease a 9 x 13 dish.

Prepare zucchini, cheese, onion, and garlic.

Sauté onion and garlic in the olive oil for three minutes. Season with salt and pepper. Drain on paper towels.

In a large bowl, mix flour, baking powder, eggs, oil, cheese, and zucchini together.  Add in the onion and garlic. Stir well. Pour into a prepared dish and bake for 45 minutes to 1 hour. Let sit and cool about 20 minutes before serving.

Sprinkle with paprika and parsley, if desired.








9 x 9 version next...



Order DESOLATE SHORES, my latest suspense, HERE, trade paperback and e-book



Order SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery HERE, trade paperback and e-book



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Tuesday, October 15, 2019

Apple Crisp with Apricots and Ginger from Leslie Budewitz

LESLIE: Who doesn’t love apple crisp? Yummy, gooey spiced apples baked with a topping? Mmm. Most include oats in the topping; this one doesn’t, but adds hazelnuts for crunch and mixes the sliced apples with chopped dried apricots and crystallized ginger. I’ve adapted it ever so slightly from A is for Apple by Greg Patent and Dorothy Hinshaw Patent (Broadway Books, 1999). Greg Patent is a well-known chef, cookbook author, and columnist; his Baking in America (2002) won the James Beard Award. Dorothy is a well-known illustrator, mainly of children’s books. They live in Missoula, and Greg and I shared a panel, with Sara Bir and Seabring Davis, on recipes as story telling at the Montana Book Festival in Missoula last month.

So when the bears kindly left us enough apples to harvest this fall—it’s always a question whether they’ll strip the trees before the fruit is ripe—I dove into the book, which I’ve had for ages but haven’t used much. This crisp takes a fair amount of chopping and slicing. If you’ve got a helper, or an apple-corer-peeler, put them to use! But the results are terrific.

We baked this in a 9X13 glass pan. Next time, I’ll split it into two smaller pans and freeze one. If you make a single dish, let me assure you it makes excellent breakfast!

Our apples were a mix of Red Delicious and Macintosh, and both baked beautifully. I always try to use more than one variety of apple when I bake with them, to deepen the flavors. Greg advised peeling the apples; I always debate that step and skipped it here. The apples were thoroughly baked and soft, including the peels, so if you trust your apples, I'll let you off the hook. Or blade. But if you buy commercial apples, you might consider peeling--that's reportedly where many of the pesticide and other ag chemical residue resides.

Apple Crisp with Apricots and Ginger


Topping: 
½ cup hazelnuts, toasted, skinned and chopped (see note below)
1 cup unbleached all-purpose flour
½ cup firmly packed light brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
8 tablespoons (1 stick) chilled, unsalted butter



Filling: 

3-1/2 pounds apples (about 7 large), cored and thinly sliced
zest of one lemon
3 tablespoons fresh lemon juice
½ cup dried apricots, diced
1/4 cup crystallized ginger, finely chopped
½ cup white sugar
1 tablespoon vanilla extract

Heat the oven to 350 degrees. Spread the nuts in a shallow baking pan and toast 10-15 minutes, stirring occasionally until they turn a light brown. Wrap the nuts in a kitchen towel; when they’re cool, rub them vigorously to remove the skins, or as many as you can. Some leftover skins are fine. Chop roughly.

Increase oven temperature to 400 degrees.

In a medium bowl, combine flour, brown sugar, pumpkin pie spice, and salt. Cut in the butter, until the mixture resembles a coarse meal. Stir in the hazelnuts.

Slice the apples into a large bowl, adding a bit of lemon juice as you go, stirring well, to prevent browning. Add the zest, apricots, ginger, white sugar, and vanilla, and combine well. Pour the apple mixture into your ungreased baking dish, either a 9X13 glass pan or two smaller pans. Sprinkle the topping evenly over the apples.

Bake about 45 minutes, until the top is browned, the juices are bubbling, and the apples are tender when tested with a fork or the tip of a sharp knife. Cool and serve warm or at room temperature.

Makes 10 servings.
















From the cover of CHAI ANOTHER DAY, Spice Shop Mystery #4 (Seventh St. Books): 

 Seattle Spice Shop owner Pepper Reece probes murder while juggling a troubled employee, her mother's house hunt, and a fisherman who's set his hook for her.

As owner of the Spice Shop in Seattle's famed Pike Place Market, Pepper Reece is always on the go. Between conjuring up new spice blends and serving iced spice tea to customers looking to beat the summer heat, she finally takes a break for a massage. But the Zen moment is shattered when she overhears an argument in her friend Aimee's vintage home decor shop that ends in murder. 

Wracked by guilt over her failure to intervene, Pepper investigates, only to discover a web of deadly connections that could ensnare a friend - and Pepper herself.

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, and the winner of Agatha Awards in three categories. Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story, and is now nominated for a Macavity award; read it on her website. A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.


RELEASE DAY NEWS: Read and Buried by Eva Gates (aka Vicki Delany)



Congratulations to our own... 

EVA GATES (aka Vicki Delany)

On the release of her new  
Lighthouse Library Mystery

READ AND BURIED


Librarian Lucy Richardson unearths a mysterious map dating back to the Civil War. But if she can't crack its code, she may end up read and buried.

The Bodie Island Lighthouse Library Classic Novel Book Club is reading Journey to the Center of the Earth by Jules Verne while workers dig into the earth to repair the Lighthouse Library's foundations. The digging halts when Lucy pulls a battered tin box containing a Civil War-era diary from the pit. Tucked inside is a hand-drawn map of the Outer Banks accompanied by a page written in an indecipherable code.

The library is overrun by people clamoring to see the artifact. Later that night, Lucy and Connor McNeil find the body of historical society member Jeremy Hughes inside the library. Clearly Jeremy was not the only one who broke into the library--the map and the coded page are missing.

Lucy's nemesis, Louise Jane McKaughnan, confesses to entering the library after closing to sneak a peek but denies seeing Jeremy--or his killer. When Lucy discovers that fellow-librarian Charlene had a past with Jeremy, she's forced to d