Zucchini Muffins From Vicki Delany #ChristmasBreakfast #recipe

I’m going to be travelling for more than a month before Christmas so I have to get my holiday baking done super early.  As my grandchildren will be with us for Christmas this year, I wanted to get plenty of muffins into the freezer for us to bring out not only for Christmas breakfast but over the week before.

As per the recipe, which I got from Canadian Living magazine, I sprinkled the shredded zucchini on the top for a splash of colour.  If you think that will turn off little kids, you can leave that part out.

Zucchini Muffins

Ingredients:

•  3 cups shredded zucchini (about 2 small or 1 large)
•  2 cups alI-purpose flour
•  2 teaspoons baking powder
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  2 eggs
•  1/2 cup  plain yogurt
•  1/3 cup canola oil
•  1/2 cup packed brown sugar
•  1/2 cup granulated sugar
•  1 teaspoon vanilla
•  2/3 cups chopped toasted walnuts 

Directions:

Preheat oven to 375°F.   Prepare 12-cup muffin pan.

Squeeze zucchini by handfuls over colander set in sink to remove water.

In bowl, whisk together flour, baking powder, baking soda and salt.

In large bowl, whisk together eggs, yogurt, oil, brown sugar, granulated sugar and vanilla until smooth. Stir in zucchini, reserving 1/4 cup. Stir in flour mixture just until combined; stir in walnuts.

Divide batter among prepared muffin cups. Sprinkle reserved 1/4 cup zucchini over top. Bake until tops are golden brown and cake tester inserted in centre comes out clean, about 28 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.

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: O Deadly Night, the 7^th Year-Round Christmas mystery from Crooked Lane Books. 

 

Roast Turkey Breast – Perfect for Small Thanksgiving Dinner, from Vicki Delany #Thanksgiving #Recipe

 Canadian Thanksgiving was a few weeks so, and this year the celebration was very pared down for me as most of my family were travelling.  There was only my eldest daughter, my mother, and me this year.  So I did a turkey breast rather than the entire beast.  My daughter is a big fan of the Israeli-English chef Yotam Ottolenghi, and this recipe is from his book, Ottolenghi, the Cookbook.

It was the perfect amount to serve eaters, with some left-overs for those essential post-feast sandwiches.

Note that the turkey breast needs to marinade overnight.

Roast Turkey Breast

Ingredients:

4 tbsp mint leaves

4 tbsp parsley leaves

4 tbsp coriander leaves

1 garlic clove, peeled

60 ml lemon juice

60 ml olive oil

125 ml white wine

½ tsp ground cumin

½ tsp salt

½ tsp black pepper

1 small turkey breast on the bone. About 1 kg.

Directions:

1. Put all the ingredients except the turkey breast in a food processor or blender and process for 1–2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. Massage the marinade into the meat, cover the container and leave in the fridge for 24 hours. Make sure the turkey is immersed in the sauce.
2. Preheat the oven to 425 F. Remove the turkey from the marinade (keep the marinade for later) and put it on a roasting tray.
3. Place in the oven and roast for 15 minutes, then reduce the temperature to 400 °F. Continue to cook for 15 minutes, then reduce the temperature again to 350°F. Cook until the turkey is done – another 30–45 minutes. To check, stick a small knife all the way into the centre; it should come out hot. If the meat goes dark before it is ready, cover it with foil.
4. To prepare the sauce, heat up the turkey marinade in a small saucepan and simmer for 15 minutes, until reduced by about half.
5. Taste and season with some more salt and pepper.
6. Remove the turkey from the oven and let it rest for 10 minutes. Slice it thinly and serve with the warm sauce.

 

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: O Deadly Night, the 7^th Year-Round Christmas mystery from Crooked Lane Books. 

Fresh Tomato Pasta From Vicki Delany

This is a non-recipe recipe. Nothing I love more than tomatoes in season, preferably bought direct from the farmer who grew them.  Right now, here in Southern Ontario we’re overwhelmed with the bounty.  Although, due to the summer’s drought some home gardeners are reporting low yield.

This is one of my favourite ways of using small, fresh tomatoes in a pasta sauce. It isn’t really a recipe, because I just add what I like.  So you can easily adapt it to suit the number of people you are cooking for.  Give it a try and have fun with it.

The arugula isn’t essential, but I like it for an extra serving of fresh greens.  

Fresh Tomato Pasta

Ingredients:

Fresh Tomato Pasta

Splash of olive oil

¼ onion, chopped

1 garlic clove, minced

1 tsp red pepper flakes or some chopped, seeded jalapeno pepper

Cherry tomatoes, all sizes and colours will work. Cut larger ones in half or quarters.

Bunch of arugula, chopped

Couple of tablespoons of soft cheese (I use goat cheese)

Pasta (I like spaghetti or fettuccine in this dish)

Directions:

Prepare pasta according to package directions.

Heat olive oil in a frying pan and sauté onion, garlic, and  red pepper flakes or jalapeno until soft.  Add tomatoes and cook until very soft. Add chopped arugula and cook on low until arugula is wilted. 

Add cheese and stir until melted. You might want to add some strained pasta water if you like a thinner sauce.

Serve over drained pasta. 

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: O Deadly Night, the 8^th Year Round Christmas mystery from Crooked Lane Books.  

  

Blueberry Almond Bars from Vicki Delany

Better than blueberry pie! And that’s saying a lot.  These really are fantastic and they freeze well. They’re even good still frozen straight out of the freezer.  

These bars would be great at your holiday buffet or for bringing to a potluck. Frozen blueberries (don’t thaw them first) will do in a pinch although I strongly recommend fresh blueberries.

As many of you know, I spend a lot of time in the charming mountain town of Nelson, BC.  My Constable Molly Smith series is set in a fictional version of Nelson, a town called Trafalgar.  The ski area outside Nelson, Whitewater, is famous, and one of the attractions is the restaurant in the lodge called Fresh Tracks Café.

Chef Shelly Adams has written a series of Whitewater Cooks cookbooks, based on what she serves in the café and what she and her friends cook at home.  Home | Whitewater Cooks

This recipe is adapted from Whitewater Cooks at Home.

Blueberry Almond Bars

Ingredients:

For the crust:

1 ½ cups butter, room temperature

1 ½ cups brown sugar

2 cups rolled oats

1 ½ cups flour

1 cup sliced almonds

1 tsp baking powder

½ tsp salt

1 ½ tsp cinnamon

 

For the filling:

4 cups fresh blueberries

¾ cup sugar

1 tsp almond extract

¼ tsp ground nutmeg

2 tbsp flour

 

Directions:

For crust:

Preheat oven to 350 degrees

Line a 9 X 13 inch baking pan with parchment paper. Use enough paper that it extends beyond the edges of the pan.

In an electric mixer beat butter together and brown sugar.

Add oats, flour, almonds, baking powder, salt and cinnamon and mix. The mixture will be crumbly.

Press 2/3 of the crust mixture into the prepared pan

 

For filling:

Toss blueberries with sugar, almond extract, nutmeg and flour.

Spread blueberries over the bottom crust.

Spread the remaining crust mixture on the top.

Bake for about 50-60 minutes until top is light golden brown.

Cool completely before removing from pan and cutting.

 

Find Vicki at www.vickidelany.com.  She’s on Facebook at www.facebook.com/evagatesauthor (as Vicki Delany & Eva Gates) and Instagram @vicki.delany. To sign up for Vicki’s quarterly newsletter, go here: Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact

Now available: The seventh Year Round Christmas mystery, A Slay Ride Together with You.

Coconut Sugar Cookies from A SLAY RIDE TOGETHER WITH YOU by Vicki Delany

The Year-Round Christmas books have never featured recipes. The protagonist is not a cook or baker, but the owner of a holiday themed shop. Her best friend, however, owns Victoria’s Bake Shoppe, and in book six in the series, a Slay Ride Together with You, Vicky Casey writes a cookbook: Holiday Favorites from America’s Christmas Town. With that Vicky working away developing her recipes, this Vicki thought it was time to include some of them in my own book.

Here's one.  These sugar cookies have a taste of coconut and a slight crunch. These can be cut into simple circles and left undecorated, or you can go all out with holiday shaped cutters and fancy decorations. Great for making with kids who love cutting out the shapes and decorating with colored sugar or sprinkles before baking.    

 

Coconut Sugar Cookies

Ingredients:

7 oz sweetened flake coconut

3 ¾ cups all purpose flour

1 ½ tsp baking power

¼ tsp salt

1 cup unsalted butter, room temperature

1 ½ cups sugar

2 large eggs, room temperature

1 ½ tsp vanilla extract

Plain or colored sugar or sprinkles for decorating

 

Instructions:

Place coconut in a food processor and grind until fine.

In a small bowl mix flour, coconut, baking powder, and salt together

Combine butter and sugar in an electric mixer or with beaters, and mix until pale and fluffy

Add eggs and vanilla and combine.

Add flour mixture and combine. Do not overmix.

 Wrap dough in plastic and place in refrigerator for 2 – 24 hours

Preheat oven to 350 degrees

On a floured surface roll out dough to approximately ¼ inch thick and cut into shapes

Place cookies on baking sheet or silicone mat, approximately 1 inch apart

If desired, sprinkle lightly with plain or colored sugar or sprinkles.

Bake for 10 – 12 minutes until edges are golden

Cookies will keep in an airtight container for about a week.

 

 

Find Vicki at www.vickidelany.com.  She’s on Facebook at www.facebook.com/evagatesauthor (as Vicki Delany & Eva Gates) and Instagram @vicki.delany. To sign up for Vicki’s quarterly newsletter, go here: Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact

Now availabile: The Seventh Year-Round Christmas mystery, A Slay Ride Together With You. 

Lemon-Grass Chicken Noodle Bowl from Vicki Delany

Lemon-Grass Chicken Noodle Bowl from Vicki Delany

I’ve been having a thing lately for Asian style noodles, trying different noodles and combinations of flavours.  I adapted this recipe from one in the always fabulous LCBO Food + Drink magazine.  (The print magazine is not available to anyone outside of Ontario, but the web page is here: Food & Drink | LCBO) . It turned out very nicely.  It makes a nice hot weather dish with the cool dressing and noodles and looks gorgeous.

Lemon-Grass Chicken Noodle Bowl

Serves 4.

DRESSING

3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) sugar
½ cup (125 mL) warm water

1 red chili, finely chopped
1 clove garlic, finely chopped

SAUCE

1 tbsp (15 mL) fish sauce
2 tbsp (30 mL) firmly packed brown sugar
½  cup (125 mL) water
2 stalks lemon grass, finely chopped
1 red chili, finely chopped
2 cloves garlic, finely chopped

NOODLES AND CHICKEN

8 oz (225 g) fine rice vermicelli
3 tbsp (45 mL) grape-seed, canola or peanut oil
4 large boneless, skinless chicken thighs

½  tsp (2 mL) curry powder
½  tsp (2 mL) salt
Freshly ground black pepper
4 cups (1 L) loosely packed herbs, combination of mint and cilantro, chopped
1 cup (250 mL) finely shredded red cabbage

Directions:

Dressing: Combining dressing ingredients in a small bowl and whisk until the sugar is dissolved.

Sauce: Combine sauce ingredients in a second small box and mix

Cook vermicelli noodles according to package directions. Drain, rinse well under cool running water.

3 Sprinkle the chicken with curry powder and salt. Season with lots of black pepper. Heat oil in a wok or frying pan over medium-high heat. Add the chicken and cook until golden all over. Remove to a clean bowl with a slotted spoon and slice into pieces about 1 inch in size.

4 Pour the sauce into the wok and cook until reduced by half. Add the chicken and juices to the wok and continue to cook until sauce is thick and glossy, about 3 minutes longer. Remove from heat.

5 Divide the noodles between 4 bowls. Pour a quarter of the dressing over each. Top with the chicken, herbs, cabbage.

 

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

Coming September 24: A SLAY RIDE TOGETHER WITH YOU, the 7^th Year Round Christmas mystery