Thursday, May 3, 2018

#196 The Case of Pasta in a Pesto Sauce

Notice in this recipe I forgo my usual practice of using half whole-wheat pasta/half regular pasta. A health sacrifice so as not to muddy my parsley green palette.
 
Enough spaghetti for four (or another pasta)
2 cloves garlic
2 cups loosely packed fresh parsley
1/4 cup pine nuts

salt
1/4 cup olive oil

1/2 cup Pine Nut Parmesan
chilli pepper flakes

Cook the spaghetti.


In the meantime, pulse the garlic, parsley, pine nuts and salt to taste in a high-speed blender until roughly minced.

When the spaghetti is al dente, drain and toss with the minced "pesto". Add the olive oil and Pine Nut Parmesan and continue to toss. Check seasoning.

Plate and sprinkle with chilli pepper flakes.

Serves 4.

Becki

PS To switch up the parsley flavour, try making this Pesto Sauce with equal amounts of chopped carrots, broccoli florets, spinach, kale, sorrel or arugula. Yes, it's all yum! 

Monday, April 9, 2018

#195 The Case of Asparagus with Lemon Mustard Sauce and Pine Nut Parmesan

2 bunches asparagus
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons flour
1/4 teaspoon salt
pepper

1 cup cashew milk
1 teaspoon mustard
1 tablespoon lemon juice
1/2 cup Pine Nut Parmesan

Steam the asparagus until tender-crisp.
 
In the meantime, sauté the garlic in the olive oil.
 
Add the flour, salt, and pepper to taste, and whisk until smooth.
 
Gradually add the cashew milk and whisk until thickened.
 
Stir in the mustard and lemon juice.
 
Spread the lemon mustard sauce on two plates. Lay the asparagus spears on top and sprinkle with the Pine Nut Parmesan.
 
Serves 2.
 
Becki

Sunday, April 1, 2018

#194 The Case of Imajin Books April Ebook Sale

Among the deeply discounted books are my mysteries A PURSE TO DIE FOR and A KILLER NECKLACE. Click here to fill your beach and picnic bags. Summer beckons!
 
Becki

Monday, March 26, 2018

Thursday, March 1, 2018

#191 The Case of Carrot Ginger Soup

1 tablespoon onion
2 cloves garlic
1/2 teaspoon fresh ginger root
1 teaspoon cumin
1 teaspoon paprika
pinch cayenne
1 lb carrots, chopped
1-1/2 cups cashew milk
1/4 teaspoon raw agave syrup
1 pitted date, soaked in 1 cup warm water (118ºF or below)
salt
pepper

Pour all the ingredients, including salt and pepper to taste, into a high-speed blender, one with a soup function.


Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Carrot Ginger Soup. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further.

Blend until your Carrot Ginger Soup reaches 118ºF.


Taste and, if necessary, add more salt then blend a bit more.

Pour into bowls and enjoy!

Serves 3.

Becki

Friday, February 23, 2018

#190 The Case of Crime Writers of Canada 35th Anniversary Celebration at Chapters Newmarket

Do you know how thrilled I am to be appearing at a Chapters/Indigo store? Of course I will be showing up in the pages of mystery books for sale there: A KILLER NECKLACE and A PURSE TO DIE FOR. Author Cynthia will be the one greeting people and signing copies. I do all the work and she gets all the glory! I should start an organization representing characters' rights!

Nevertheless, save the date and I'll see you there!
 
Becki