Sautéed Spinach and Chickpeas with Garlicky Yogurt #recipe from Molly MacRae

 

At my house, we love spinach, chickpeas, garlic, and yogurt so this dish is perfect for us. It’s also nutritious and easy to make. The trick of par-cooking the spinach in the microwave, then pressing it to get rid of excess liquid, keeps it from turning to mush in the skillet.

 

Sautéed Spinach and Chickpeas with Garlicky Yogurt

Adapted from The Complete Diabetes Cookbook by America’s Test Kitchen

 

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.

 

Ingredients

1 cup plain Greek yogurt

2 tablespoons chopped fresh mint

5 garlic cloves (4 sliced thin, 1 minced)

18 ounces (18 cups) baby spinach

2 tablespoons olive oil

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/4 teaspoon grated lemon zest

1/8 teaspoon red pepper flakes

2 (15-ounce) cans chickpeas, rinsed

1/2 cup oil-packed sun-dried tomatoes, sliced thin

Salt and pepper

 

Directions

In a small bowl, combine the yogurt, mint, and minced garlic. Cover and refrigerate until ready to serve.

Microwave the spinach and 1/4 cup water in a covered casserole dish or bowl until the spinach is wilted and reduced in volume by half, 3 to 4 minutes. Remove from the microwave and keep covered for 1 minute. 

Carefully transfer the spinach to a colander and, using the back of a rubber spatula, gently press the spinach to release excess liquid. Transfer the spinach to a cutting board and chop coarsely. Return the spinach to the colander and press again.

In a 12-inch skillet, heat 1 tablespoon of the oil over medium until shimmering. Add the sliced garlic and sauté, stirring constantly, until the garlic is light golden brown. Stir in the coriander, turmeric, lemon zest, and red pepper flakes and cook until fragrant, about 30 seconds. 

Stir in the chickpeas, tomatoes, and 2 tablespoons of water. Cook, stirring occasionally, until the water evaporates and the tomatoes are softened, 1 to 2 minutes.

Stir in the spinach and 1/4 teaspoon salt and cook until the spinach is uniformly wilted and glossy green, about 2 minutes. Transfer the spinach mixture to a serving bowl, drizzle with the remaining tablespoon of oil, and season with pepper to taste. Serve with the chilled yogurt sauce.

click here for a free, downloadable, printable pdf of this recipe

 

 

Available now! 

All Shell Breaks Loose

book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .

 

 

Happy reading!

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.

 

 

 

 

 

 

 

 

 

 

 

 

Stewed Peppers with Polenta #recipe from Molly MacRae

 

This dish has deliciously rich, bright flavors. It becomes an entire meal when served with cheesy polenta. But if you’re looking for something less involved, feel free to leave out the raisins, capers, pine nuts, balsamic vinegar, and honey. You can’t go wrong with jazzed up stewed peppers for a colorful main dish or as a more straightforward side without the bells and whistles.   

Note: The recipe calls for instant polenta and cautions against substituting regular or quick polenta. The polenta should be creamy and spoonable. If, after stirring in the cheese, yours is too thick, then thin it with a bit of water.

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.

Stewed Peppers with Polenta

Adapted from Milk Street Vegetables by Christopher Kimball

 

 

Ingredients

3 tablespoons olive oil

1/4 cup pine nuts

3 medium bell peppers (mix of colors), thinly sliced

1 medium red onion, halved and thinly sliced

Kosher salt and black pepper

1/2 cup raisins (or golden raisins or currents)

1/4 cup drained capers

3 tablespoons balsamic vinegar

1 cup instant polenta

1 cup (2 ounces) Parmesan or Asiago cheese, finely grated, plus more to serve

1 tablespoon honey

 

Directions

In a 12-inch skillet over medium, heat the oil until shimmering. Add the pine nuts and cook, stirring, until beginning to brown, about 1 minute. Use a slotted spoon to transfer the pine nuts to a small bowl.

To the skillet, add the bell peppers, onion, 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.

Stir in the raisins, capers, vinegar, and 3/4 cup water. Cover and cook, stirring occasionally, until the peppers are fully softened and most of the liquid has evaporated, 12 to 15 minutes.

Meanwhile, in a large saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. While whisking constantly, gradually add the polenta. Return to a boil, continuing to stir, and cook until thickened, about 1 minute. Remove from heat, cover, and let stand for 2 to 3 minutes. Stir in the cheese and 1/2 teaspoon pepper, adding more water to thin if needed. Taste and season with salt and pepper.

When the pepper mixture is done, remove the skillet from the heat. Stir in the honey, then taste and season with salt and pepper. Stir the polenta to smooth it out and then pour it into a large serving dish. Top the polenta with the stewed peppers. Scatter the pine nuts and more cheese over the top.

 

click here for a free, downloadable, printable pdf of this recipe

 

 

Out now!

All Shell Breaks Loose

Book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .

 

Happy reading!

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.

 

 

 

 

 

 

 

 

 

 

 

 

 

Green Chili and Corn Quesadillas #recipe from Molly MacRae

 

We love these quesadillas. They’re fairly easy to make and are great as leftovers, either reheated or cold. Cilantro isn’t for everyone, and 1/2  a cup is quite a lot, so feel free to cut down on the quantity or leave it out altogether.

The original recipe calls for a nonstick skillet to ensure better browning. If you have one, use it. We don’t have one but our cast iron frying pan has no trouble browning the quesadillas, or anything else, beautifully.

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.

Green Chili and Corn Quesadillas

Adapted from Milk Street: The World in a Skillet by Christopher Kimball

 

 

Ingredients

4 tablespoons olive oil

2 cups frozen corn kernels, thawed and patted dry (or fresh kernels cut from 2 or 3 ears)

2 poblano chilies, stemmed, seeded, and thinly sliced

1 medium onion, halved and thinly sliced

1 teaspoon dried oregano

3/4 teaspoon ground cumin

Kosher salt and black pepper

5 ounces pepper jack cheese, shredded (or queso Oaxaca if you can find it)

1/2 cup lightly packed fresh cilantro, chopped

2 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine

8 eight-inch flour tortillas

 

Directions

In a 12-inch skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the corn and cook, stirring only once or twice, until charred, 3 to 5 minutes. (If you’re using frozen corn, you really do need to thaw them and should pat them at least somewhat dry or they’ll spit and spatter like crazy in the hot oil Ow!) Transfer to a large bowl.

In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the chilies, onion, oregano, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables soften and brown, 6 to 9 minutes. Transfer to the bowl with the corn and cool slightly. Meanwhile, wipe out the skillet and set aside.

To the vegetable mixture, stir in the cheese, cilantro, pickled jalapeños and their brine. Taste and season for salt and pepper. Divide the mixture evenly between the tortillas, spreading it over half of each. Fold the unfilled sides over and press.

In the skillet over medium-high, heat 1/2 tablespoon of the remaining oil until shimmering. Add 2 quesadillas and cook until the tortillas are golden brown on the bottom, about 2 minutes. Flip and cook, adjusting the heat as needed, until the second sides are browned, another couple of minutes. Transfer to a platter or rack and cook the 6 remaining quesadillas, 2 at a time, using the remaining 1 1/2  tablespoons of oil.

 

 

🌽click here for a free, downloadable,printable pdf of this recipe🌽

 

 

Now available for pre-order – All Shell Breaks Loose

book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . . 

Happy reading! 

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.

 

 

 

 

 

 

 

 

 

 

 

 

Kimchi Jeon (Kimchi Pancake) #recipe from Molly MacRae

 

I jumped at this recipe because we love kimchi. We first came across the salted, seasoned, fermented vegetable Korean dish in the 80s in the produce section of our local grocery store in the northeast corner of Tennessee—hardly a cosmopolitan area at the time. It came in a large glass jar that showed mostly cabbage leaves packed in a brine red with seasonings and spices. Yum! It became a favorite even of our small boys.

The kimchi adds nice zip to this savory supper pancake. It reminds me of a recipe for zucchini egg foo young I used to make when we had enough sun in our yard to grow too many zucchinis.

I doubled the recipe to feed four. That’s easy enough to do, and I followed the cookbook’s suggestion of making the batter in two batches and cooking one pancake after the other.

Someday I might try making my own kimchi. If I do, and it works, you’ll see it posted here at Mystery Lovers’ Kitchen.  

 

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.

Kimchi Jeon

Adapted from The Complete Plant-Based Cookbook by America’s Test Kitchen

Serves 2 

Ingredients for Dipping Sauce

5 tablespoons plus 1 teaspoon sugar

5 tablespoons plus 1 soy sauce

5 tablespoons plus 1 water

1 1/2 teaspoons unseasoned rice vinegar

1 garlic clove, minced

Ingredients for Pancake

1/4 cup all-purpose flour

1 large egg white

1 cups cabbage kimchi, drained with 2 tablespoons juice reserved, chopped coarse.

3 scallions, white parts sliced thin, green parts cut into 1-inch piece lengths

3 tablespoons vegetable oil, divided

 

Directions

For the dipping sauce

Simmer all ingredients in a small saucepan over medium heat, stirring occasionally, until thickened and reduced to about 3/4 cup, about 5 minutes. Let cool completely before serving.

For the pancake(s)

Whisk flour, egg white, and reserved kimchi juice together in a large bowl. Stir in the scallions and kimchi until combined.

Heat 2 tablespoons of the oil in a 10-inch nonstick (or well-seasoned cast iron) skillet over medium-high heat until shimmering. Add the pancake batter and spread into an even layer. Cook until well browned around the edges, about 4 minutes. Run a spatula around the edge of the pancake and shake to loosen. Slide the pancake onto a large plate.

Heat the remaining tablespoon of oil in the now-empty skillet over medium heat until shimmering. Invert the pancake onto a second large plate, then slide it, browned side up, back into the skillet. Cook until the pancake is well browned on the second side, about 4 minutes. Slide the pancake onto a cutting board, cut into wedges, and serve with the dipping sauce.

 

 

🍳click here for a free, downloadable, printable pdf of this recipe🍳

 

 

Now available for pre-order – All Shell Breaks Loose

book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .

  

Happy reading!

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.