Slow Cooker Pasta with Lentils From Vicki Delany

 As you know I love my slow cooker and I’m always on the lookout for good recipes to try.  I found a book titled “Slow Victories” by Katrina Meynink on sale at my local bookstore.  This is the first recipe I tried, I adapted it slightly, and it turned out well.  The taste of lentils is strong, so if you don’t care for lentils I’d advice not making this.

I don’t usually go to so much trouble when cooking in the slow cooker, I prefer the throw it all in and let it cook for a long time method.  But it did turn out very well, and the idea of adding the pasta at the end was brilliant as it really absorbs the flavours. 

The original recipe is designed for slow cookers with a sauté function, which mine doesn’t have. I just did the sauté part on the stove and then put it in the cooker.

Slow Cooker Pasta with Lentils

Ingredients:

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

1 cup green lentils, rinsed

1 tbsp tomato paste

1 tbsp fresh thyme

2 bay leaves

¼ tsp chilli flakes

1 tbsp white wine vinegar

4 ½ cups vegetable stock

400 g (15 oz) short pasta

1/3 cup whole milk

Directions:

Heat olive oil in frying pan, add onions and garlic and cook on medium low for about 10 minutes, until onions are soft and fragrant. Season with salt and pepper.  

Add lentils, tomato paste, thyme, bay leaves, and chilli flakes. Cook for three minutes, then add the vinegar and stock.

Put everything into the slow cooker and cook on low for 4 hours.

Set the slow cooker to high, wait ten minutes for it to heat up, and then add pasta and milk

Cook for 20 – 25 minutes. Discard bay leaves before serving.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now available: Tea with Jam and Dread, the 6^th Tea by the Sea mystery from Kensington.  Tea with Jam & Dread by Vicki Delany: 9781496747303 | PenguinRandomHouse.com: Books

 

Air Fryer Salmon with Mustard Glaze from Vicki Delany

Another attempt to learn how to use my new air fryer. This turned out beautifully, and I will definitely make it again. The recipe as is serves four but as usual I was able to pare it down easily for just me.

Salmon with Mustard Glaze:

Ingredients:

1/3 cup Dijon mustard

1 tbsp maple syrup

2 tsp sesame seeds

500 g salmon

1 tbsp butter

3 tbsp Italian bread crumbs

Directions:

Preheat air fryer to 400 degrees F.

In small bowl combine mustard, maple syrup, and 1 tsp sesame seeds.

Brush salmon with half of the mustard mixture.

Spray air fryer basket with cooking spray. Place salmon in single layer in basket.  Cook until flakey, about eight minutes.

In small skillet melt butter over medium head. Add bread crumbs and 1 tsp sesame seeds.  Cook about 1 minute.

Sprinkle bread crumbs over salmon and serve with remaining mustard mixture.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now available: Tea with Jam and Dread, the 6^th Tea by the Sea mystery from Kensington.  Tea with Jam & Dread by Vicki Delany: 9781496747303 | PenguinRandomHouse.com: Books

 

 

 

 

 

Chocolate and Coffee Tart From Vicki Delany

In the Tea by the Sea mysteries, Lily Roberts is always looking for wonderful things to add to her afternoon tea offerings. When she travels to England for Lady Frockmorton's 100th birthday party, (Tea with Jam and Dread) she's delighted to find out that the main event will be a tea party. Lily offers to help in the kitchen and she picks up this recipe. As a small thin slice, it's perfect for afternoon tea, but a larger piece would serve as a delicious dessert with ice cream or whipped cream. 

For chocolate lovers only. This delightful treat whips up in minutes (although it does need some time in the fridge). Perfect for that chocolate craving.

Chocolate and Coffee Tart

Ingredients:

1 1/2 cup chocolate wafer crumbs

1/2 cup butter melted

150 g bittersweet chocolate (about 5-1/2 oz), chopped

150 g white chocolate (about 5-1/2 oz), chopped

1/3 cup whipping cream 35%

2 tablespoons prepared strong coffee

Directions:

Mix wafer crumbs with butter until moistened; press into bottom and partway up sides of 14- x 4-inch tart pan. Bake on rimmed baking sheet in 325 F oven just until firm, 10 to 12 minutes. Let cool completely.

In heatproof bowl set over saucepan of hot (not boiling) water, heat together bittersweet chocolate, white chocolate, cream and espresso, stirring, until melted and smooth, about 5 minutes. Pour over crust, spreading to edges and smoothing top. Refrigerate until firm, about 2 hours. Slice into bars.

Serve with vanilla ice cream or whipped cream.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact

Now available for pre-order: Tea with Jam and Dread the sixth Tea by the Sea mystery from Kensington books. 

 

Lemon Chicken with Asparagus from Vicki Delany

Asparagus season is coming to an end, but there’s still time to get in more recipes!

 Lemon Chicken with Asparagus

Ingredients:

•  1 bunch asparagus spear (about 1 lb/500 g)
•  1 lb boneless skinless chicken breast
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  1 tablespoon vegetable oil
•  1 onion chopped
•  2 cloves of garlic minced
•  1/4 teaspoon dried thyme
•  1 cup sodium-reduced chicken stock
•  2 tablespoons lemon juice
•  1 tablespoon cornstarch
•  1 teaspoon grated lemon rind

Method:

Cut asparagus on diagonal into 1-inch (2.5 cm) lengths; set aside.

Cut chicken into 1-1/2 inch (4 cm) cubes; sprinkle with salt and pepper.

In large skillet, heat half of the oil over medium-high heat; brown chicken, about 6 minutes. Transfer to plate.

Add remaining oil to pan; fry onion, garlic and thyme, stirring occasionally, until onions are softened, about 3 minutes.

Return chicken and any accumulated juices to pan. Add asparagus and chicken stock; cover and simmer until asparagus is tender-crisp, about 2 minutes.

Meanwhile, whisk together lemon juice, cornstarch and lemon rind; add to pan and cook, stirring, until thickened, about 1 minute.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social and Instagram as vicki.delany

Shot Through the Book, the 12^th Lighthouse Library mystery by Eva Gates, now available from Crooked Lane Books.  Shot Through the Book by Eva Gates: 9798892420440 | PenguinRandomHouse.com: Books

 

  

Air Fryer Gnocchi with Leeks and Mushrooms from Vicki Delany

 I’ve been having fun playing with my new air fryer. For this dish I used store-bought gnocchi, but of course you can make your own if you’d prefer.

Air Fryer Gnocchi with Leeks and Mushrooms 

Ingredients:

1 350 g package gnocchi

1 227 g pkg white mushrooms, sliced

1 leek (white part only), chopped

1 shallot, chopped

1 clove garlic, finely chopped

2 tbsp butter, melted

1 tbsp olive oil

Salt and pepper

1 cup arugula leaves

2 tbsp chopped green onion

For Vinaigrette:

3 tbsp olive oil

2 tbsp balsamic vinegar

1 clove garlic, finely chopped

For serving:

1 scoop of creamy goat cheese (optional)

Directions:

Preheat air fryer to 350 degrees. In large bowl stir together gnocchi, mushrooms, leek, shallot, and garlic. Drizzle with melted butter and oil. Toss to coat, add salt and pepper

Spray air fryer basket with cooking spray. Spread gnocchi mixture in single layer in basket.  Cook 8 minutes. 

Prepare vinaigrette by combining oil, vinegar, and garlic. Season with salt and pepper.

Transfer gnocchi to bowl, and mix with vinaigrette, then return to the air fryer for about six minutes more.

When done, put gnocchi in serving dish and mix with arugula and green onion. A spoonful of creamy goat cheese can be added if desired.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now Available for Pre-Order:  Shot Through the Book, the 12^th Lighthouse Library mystery by Eva Gates, coming May 6 from Crooked Lane Books.  Shot Through the Book by Eva Gates: 9798892420440 | PenguinRandomHouse.com: Books

 

Air Fryer Tofu Stir Fry from Vicki Delany

I was given a second-hand air fryer that didn’t come with directions. I had absolutely no idea of how to use it, or even why I would want to, so it’s been sitting on my countertop for months, unused.

Then I bought a magazine from Canadian Living called Meals Made Easy with your air fryer, and I thought I’d give it a try.  I made this simple stir fry to begin with and loved it.  The dish is delicious, and so easy to make in the air fryer as it doesn’t need stirring and constant attention and switches itself off when the food is cooked.

If you don’t have an air fryer, I’m sure you can make this in your regular skillet or wok.  The marinade is lovely anyway.

Air Fryer Tofu Stir Fry

Makes 4 servings

Ingredients:

5 tbsp soy sauce

5 tbsp unseasoned rice vinegar

2 tbsp fresh ginger, grated

4 tsp toasted sesame oil, divided

1 clove garlic, finely chopped

1 454 g package firm tofu, drained, patted dry, cut in 1 inch cubes

2 tbsp cornstarch

1 onion, halved and sliced

1 sweet red pepper, cut in strips

1 zucchini, halved and sliced

Chopped fresh cilantro, for serving

Directions:

Combine soy sauce, vinegar, ginger, half of the sesame onion and the garlic.  Cover and refrigerate half of the marinade, add the tofu to the remaining marinade, stirring to coat well. Refrigerate for 2 hours or overnight.

Preheat air fryer to 375 degrees. Pat marinated tofu dry with paper towels.  Stir tofu with cornstarch coat well.

Spray air fryer basket with cooking spray. Spread tofu in single layer in basket.  Cook, shaking basket  halfway through cooking time, until tofu is golden and crisp, about ten minutes.  Transfer to plate

In large bowl, stir together onion, red pepper, zucchini and remaining sesame oil. Season with salt and pepper.  Transfer to air fryer basket, cook stirring half way through cooking time until crispy, about five minutes.

Heat reserved marinade. Combine tofu, vegetables, and marinade. Garnish with cilantro. Serve with rice or noodles.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now Available for Pre-Order:  Shot Through the Book, the 12^th Lighthouse Library mystery by Eva Gates, coming May 6 from Crooked Lane Books.  Shot Through the Book by Eva Gates: 9798892420440 | PenguinRandomHouse.com: Books