Food for Thought—Cranberry & Herb Turkey Burgers

I was at the deli the other day and saw ready-made turkey-cranberry patties and thought...yum!

So I came home, searched for a recipe and discovered this.

Cranberry & Herb Turkey Burgers
1/4 cup plus 2 tablespoons whole-wheat couscous
1/2 cup boiling water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 stalk celery, minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup dried cranberries, finely chopped
1 pound lean ground turkey

Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.

To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F.)

To grill: Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately.

I followed the recipe exactly, except I used about half a teaspoon each of dried thyme and sage instead of fresh. It's like Christmas in July. So delicious!

Until next time,
Lee

PS: If you follow the above link, you can get a nice printable version of this recipe.

Friday Food for Thought—Favorite Snacks

Healthy or junk food, we all have favorite snacks.

In Firefighter Daddy, Mitch’s daughter Miranda loves to go out for ice cream. Her favorite flavor? Chocolate chip cookie dough.

I’ve known people who'll make a batch of chocolate chip cookie dough and actually eat it raw instead of baking it. To which I say, ick!

In another scene in the book, Rory makes herself a bowl of microwave popcorn and then falls asleep on the sofa while she’s looking after Mitch’s daughter. Have to say I had a lot of fun writing that scene. There’s even a little snippet in the teaser blurb inside the front cover.

I happen to love ice cream and popcorn. I’m also a huge fan of dark chocolate (and getting huger by the minute, if I’m not careful) and potato chips (plain and salty).

Of course, some would say chocolate is not a snack but rather an important food group, and they’ll get no argument from me!

What’s your favorite snack? and is it healthy or junk food?

Until next time,
Lee

PS: I'll be signing books from 1 to 4 this afternoon at Save On Foods at Country Club Mall in Nanaimo, BC. And yes, there will be chocolate!

PPS: Marin Thomas is blogging with the Harlequin American Romance Authors today. Drop by for a chance to win an autographed of Dexter: Honorable Cowboy and one of her fabulous cowboy-themed giveaways!

Friday Food for Thought—Two More Risotto Recipes

Today I’m serving up my two top favorite risotto recipes. I hope your family loves them as much as mine does.

Butternut Squash Risotto

1 to 2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 teaspoon dried sage
a pinch of dried chili peppers
3 cups butternut squash, peeled and diced
1 & 1/2 cups arborio rice
4 cups hot chicken or vegetable stock
1/2 cup dry white wine (or 1/2 cup water with 1 tablespoon white wine vinegar)
1/2 cup Asiago cheese, shredded
2 tablespoons fresh parsley, chopped

Heat the olive oil in a large skillet over medium heat. Gently saute the onion and garlic till soft. Season with sage and chili peppers. Stir in the cubed squash. Add the rice and stir for about 1 minute. Stir in 3 cups of hot stock (reserve 1 cup of stock for later) and white wine. Bring to a boil, give it a good stir, cover the skillet, reduce heat to low, and cook for 10 minutes. Stir the rice and then cook for an additional 10 minutes. Add the remaining 1 cup of stock, cheese and parsley. Stir until everything is heated and the cheese has melted. Serve and enjoy!

Butternut squash risotto is great on its own or served as a side dish. Enjoy!

And now...saving the best for last!...my absolute favorite risotto recipe. Trust me, it's delicious!

Shrimp Risotto with Spinach and Green Peas

1 to 2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 teaspoon lemon rind, finely grated
1/2 teaspoon salt
1& 1/2 cups arborio rice
3 & 1/2 cups hot chicken or vegetable stock
1/2 cup dry white wine (or 1/2 cup water with 1 tablespoon white wine vinegar)
3/4 pound cooked shrimp, shelled and deveined
2 cups fresh spinach leaves, chopped
1/2 cup frozen peas, thawed
2 tablespoons fresh parsley, chopped

Heat the olive oil in a large skillet over medium heat. Gently saute the onion and garlic till soft. Season with lemon rind and salt. Add the rice and stir for about 1 minute. Stir in 3 cups of hot stock (reserve 1 cup of stock for later) and white wine. Bring to a boil, give it a good stir, cover the skillet, reduce heat to low, and cook for 10 minutes. Stir the rice and then cook for an additional 10 minutes. Add the remaining 1/2 cup of stock, shrimp, spinach and green peas. Stir until everything is heated through.

Variation: Omit the frozen peas and replace with blanched sugar snap peas.

This one is great as a main dish. Serve with a salad and, if you choose, your favorite chilled white wine.

Most of all, enjoy!

Until next time,
Lee

Friday Food for Thought— Mediterranean Risotto

Here’s another of my favorite risotto recipes.

Mediterranean Risotto

1 to 2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 and 1/2 cups arborio rice
3 and 3/4 cups hot chicken or vegetable stock
1/2 cup dry white wine (or 1/2 cup water with 1 tablespoon white wine vinegar)
1/2 cup oil-packed sun-dried tomatoes, chopped
1 teaspoon dried oregano
1/2 cup Romano or Parmesan cheese
1/4 to 1/2 cup black olives, pitted and sliced in half
2 tablespoons fresh parsley, chopped

Heat the olive oil in a large skillet over medium heat. Gently saute the onion and garlic till soft. Season with oregano. Add the rice and stir for about 1 minute. Stir in 3 cups of hot stock (reserve 3/4 cup of stock for later) and white wine. Bring to a boil, give it a good stir, cover the skillet, reduce heat to low, and cook for 10 minutes. Stir the rice and then cook for an additional 10 minutes. Add the remaining 3/4 stock, cheese, olives and parsley. Stir until everything is heated and the cheese has melted. Serve and enjoy!

Tip: if using regular sun-dried tomatoes, soften them in boiling water for 5 minutes before chopping.

Variation: add some chopped prosciutto (Italian ham) along with the cheese.

This risotto goes well with a big green salad, and a glass of red wine if you’re so inclined.

Bon appetit!

Until next time,
Lee

Friday Food for Thought—Vegetable Risotto

I love risotto because, depending on the serving size, it can either be a one-pot meal or a delicious side dish. This month I’m serving up four of my risotto recipes, starting with one of my favorites.

Vegetable Risotto

1 to 2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1-1/2 cups arborio rice
3-3/4 cups hot chicken or vegetable stock
1/2 cup dry white wine (or 1/2 cup water with 1 tablespoon white wine vinegar
1 sweet red pepper, seeded and diced
1 zucchini, diced
1/2 teaspoon salt
1/2 teaspoon dried basil
2 green onions, sliced
1 cup corn kernels, cooked
1/2 cup Asiago cheese, grated

Heat the olive oil in a large skillet over medium heat. Gently saute the onion, garlic, red pepper and zucchini until soft. Season with salt and the basil. Add the rice and stir for about 1 minute. Stir in 3 cups of hot stock (reserve 3/4 cup of stock for later) and white wine. Bring to a boil, give it a good stir, cover the skillet, reduce the heat to low, and cook for 10 minutes. Stir the rice and then cook for an additional 10 minutes. Add the remaining 3/4 stock, the green onions, corn and Asiago cheese. Stir until everything is heated and the cheese has melted.

Variation: to make this a little more elegant, add steamed asparagus spears along with the corn and green onions. Okay, so I happen to think asparagus is elegant!

Optional: garnish with sprigs of fresh basil.

This recipe makes four entree-sized servings or eight side servings.

Enjoy!

Until next time,
Lee

PS: for more of my risotto recipes, check back every Friday this month.

Food for Thought—Farmers’ Markets

Summer must be right around the corner because the farmers’ markets are back! This morning was my first expedition to the markets this season. Today I bought a head of garden-fresh red butter lettuce—picked this morning!—and a jar of wildflower honey. I bought honey from the same vendor last year. Best honey ever.

I turned the lettuce into a salad when I came home and served it with grilled lemon-tarragon chicken. Yum.

Until next time,
Lee

Friday Food for Thought—Mac ‘n’ Cheese

Nothing says comfort quite like a piping hot, fresh-from-the-oven casserole dish of bubbling macaroni and cheese. This is my favorite recipe.

Macaroni and Cheese

8 ounces macaroni
1 tablespoon butter or margarine
1 tablespoon flour
freshly grated nutmeg
salt and pepper to taste
1 cup milk
2 eggs, lightly beaten
8 ounces sharp cheddar cheese, grated

Cook the macaroni according to the instructions on the package. While it cooks, melt the butter in a small saucepan, whisk in the flour, nutmeg, salt and pepper, milk and eggs, and simmer till it thickens, stirring constantly. Stir in the cheese.

Drain the macaroni and put it in a greased, oven-proof skillet or shallow baking dish. Pour the cheese sauce over the macaroni and mix well.

Bake at 425 degrees for about 15 minutes or until the top is bubbly and golden.

So delicious. I use whole wheat macaroni and aged white cheddar. You can also experiment by adding a little cubed ham, some finely diced and lightly sauteed scallions and sweet peppers, or...?

Enjoy!

Until next time,
Lee

Friday Food for Thought—Butter Tarts

I don’t have a recipe for you today, but I hope you’ll join me for a virtual cup of coffee and a butter tart.

For me, butter tarts are the ultimate comfort food but I have to confess I’ve never actually made them. As a child, I remember watching my grandmother roll out pastry dough, cut it into circles and fit them into muffin tins. She would carefully trim the dough so it was level with the edge of the tin, then spoon in the filling and pop them in the oven.

Mmmm.

There’s really no match for the ooey gooey goodness of a still-warm-from-the-oven butter tart.

I have made butter tart squares, which are a quick and easy version of the tart, although no match for the real thing. I looked for that recipe and couldn’t find it, but I might add that to this weekend’s to-do list.

Do you have a favorite comfort that satisfies your sweet tooth?

Until next time,
Lee

Friday Food for Thought—Comfort Foods

This month’s food for thought here on The Writer Side is comfort food. Those delicious, delectable foods that make me feel as though I’ve just been wrapped in a soft, warm quilt and transported back to Grandma’s kitchen.

One of my favorite meals is a one-pot stew with dumplings. Chicken stew is my all-time fav, but beef comes in a close second. I’ve been using the same dumpling recipe since grade nine Home Ec. In other words, I’ve a lo-o-o-o-ong time! More recently, I started adding a little rosemary and now I love dumplings even more.

Lee’s Rosemary Dumplings

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon dried rosemary
1/4 teaspoon salt
3 tablespoons butter, softened
3/4 cups milk

Combine the flour, baking powder, rosemary and salt. I pummel the rosemary with a mortar and pestle to break it up and release more of its pungent flavor and aroma. Cut in the butter with a pastry blender. Add the milk and stir.

Bring the stew to a boil and drop the dough by spoonfuls onto the vegetables and meat. Reduce heat. Continue cooking uncovered for 10 minutes, then cover and cook for another 10 minutes. You might have to reduce the heat a little more to prevent the stew from sticking to the bottom of the pot.

I always make enough to have leftovers because stew with dumplings is every bit as comforting the next day!

Until next time,
Lee

Friday Food for Thought—Two Kinds of Cranberries

Have you started planning your holiday menu?

Christmas dinner at my house is a traditional affair and not a lot of room for introducing new dishes. My family expects turkey with bread stuffing, mashed potatoes and gravy, and two kinds of cranberries to satisfy various tastes.

Yes, two kinds of cranberries.

Every year I buy a bag of fresh cranberries and follow the recipe on the bag of the bag. Don’t quote me, but I think it calls for the entire bag of cranberries, a cup of sugar and a cup of water, brought to a boil and simmered for about ten minutes. It’s always served in an old pink depression glass sugar bowl that belonged to my grandmother.

I also buy a can of cranberry jelly. The jelly is removed from the can in a log, sliced into rounds, arranged on a small stainless steel tray and garnished with sprigs of parsley.

Yes, that’s a lot of cranberries for one meal.

How many people do I feed?

Six or eight.

Another tradition at my house is to freeze all the leftover cranberry sauce and jelly and have it for Easter.

Until next time,
Lee

Food for Thought—Pumpkin Ale

Happy Hallowe'en!

You might remmember that back in March, in honor of St. Patrick’s Day, I blogged with the Wet Noodle Posse about weird beer. I’ve recently discovered another "weird" one, made especially for Hallowe’en.

Crooked Tooth Pumpkin Ale, brewed by Phillips Brewery. This beer has a beautiful orange-amber color, an aroma that’s reminiscent of Grandma’s fresh-baked pumpkin loaf, and a smooth flavor that’s slightly sweet and subtly spicy. Perfect for a grownup Hallowe’en party.

Trick or treat, anyone?

Until next time,
Lee

Food for Thought

How do you make pancakes? From a mix or from scratch? That's the topic of my post today on the Harlequin American Romance Authors blog. Drop by if you can!

Until next time,
Lee

Food for Thought—Boeuf Bourguignonne

Last weekend I went to see Julie & Julia. What a wonderful film! Meryl Streep is so brilliant that there were times when it felt as though I was actually Julia Child on screen.

I loved that both Julie and Julia were making boeuf bourguignonne in the film. This is one of my favorites—so much so that I actually used it in my last book, With This Ring. In the scene when Brent goes to Leslie’s place to return her wedding dress, Hannah has made boeuf bourguignonne for dinner.

I have always used the recipe in The Joy of Cooking by Irma S. Rombauer and Marion Rambauer Becker. This has been my go-to cookbook for years. I used my old edition so much, it fell apart. After numerous repairs with scotch tape and elastic bands, it finally had to be retired. Several years ago, my family gave me a new copy for Christmas.

I’m a little embarrassed to say I do not own a copy of Julia Child’s Mastering the Art of French Cooking, and that must change. And when I do get a copy, the first thing I’ll try is Julia’s version of boeuf bourguignonne.

Bon appétit!

Until next time,
Lee

Friday Food for Thought—Baked Brie

On Sunday I hosted a potluck farewell party for a friend who is moving away. I love potluck because:

a) the food is always so interesting, and
b) it’s a lot easier for the hostess!

I served baked brie, one of my favorite appetizers. At least one guest asked for the recipe, which I posted here on the blog last December, but it’s so good, it bears repeating.

Baked Brie

1/4 cup sun-dried tomatoes, finely chopped
2 teaspoons olive oil
2 cloves garlic, pressed
2 teaspoons balsamic vinegar
1/2 teaspoon dried basil
1/4 cup fresh parsley, finely chopped
8-ounce round of Brie

Preheat oven to 350 degrees. Put the Brie in a baking dish and set aside. You can take the rind off, but it is edible so I leave it on.

Chop the sun-dried tomatoes and cover them with boiling water. Let sit for 15 minutes, until soft. Drain well.

Heat the olive oil in a small frying pan. Saute tomatoes for 5 minutes, stirring constantly. Add garlic and saute for about 30 seconds, still stirring constantly. Stir in the basil, parsley and balsamic vinegar. Cook, stirring constantly, for about 1 minute.

Cover the Brie with the tomato mixture and bake at 350 degrees until the cheese is soft and warm, about 10 minutes.

Serve with crackers and a thinly sliced bagette. The warm cheese spreads easily and the topping is mouth-wateringly delicious.

Enjoy!

Until next time,
Lee

Friday Food for Thought—A Very Grown-up Dessert

I recently came across this recipe in a magazine and of course I had to try it.

Blackberries in Champagne

1 quart fresh blackberries
2 to 3 teaspoons sugar
1 cup chilled sparkling white wine
fresh tarragon or mint

Wash the blackberries, put them in a medium-sized bowl, sprinkle with sugar and toss. Pour the wine over the berries, give a gentle stir and let sit for 5 minutes. Divide the berries and bubbly among four dessert dishes and garnish with a sprig of fresh tarragon or mint.

Super easy, very elegant, and a light and lovely dessert to finish off an adult dinner party.

Be creative with dessert dishes. Small fruit nappies are an obvious choice, but footed sherbet glasses would be great, as would large-ish brandy snifters, as long as the opening is large enough to comfortably accommodate a spoon.

The recipe I saw called for tarragon but I think mint works better. I haven’t tried this with raspberries or strawberries, but I’m sure either would work just as well.

Enjoy!

Until next time,
Lee

Friday Food for Thought—Breakfast Smoothies

I used to be one of those people who skipped breakfast, even though nutritionists say it’s the most important meal of the day, and that it should include protein. I’ve never been a big fan of packaged cereal and toast or other breakfast-type pastries, and I have always equated protein with meat, which is not something I usually want first thing in the morning. It’s taken some retraining on my part, but I am finally a breakfast eater. Now most mornings start with a bowl of oatmeal or a scrambled egg and a breakfast smoothie.

Lee’s Good-for-You Breakfast Smoothie

1 banana
1 cup fresh or frozen berries (blueberries, strawberries, blackberries, etc.)
1/2 scoop whey powder
1 to 2 teaspoons flax seed oil (high in Omega-3 fatty acid)
1/2 cup plain yogurt
1 cup milk

Whirl everything in the blender and enjoy.

I buy vanilla-flavored whey powder that has no artificial sweetener. The berries are high in antioxidants, and the whey powder and oil are high in proteins. Omega-3 is supposed to reduce cholesterol and coronary disease, improve the way we respond to stress, and even fight certain cancer cells.

A smoothie is also great for busy people who don’t have time to sit down and eat breakfast. It only takes a couple of minutes to prepare, and can be consumed while getting dressed and driving to the office. And it’s delicious!

So no more excuses for skipping breakfast.

Until next time,
Lee

Friday Food for Thought—Raspberry Iced Tea

Here's a wonderfully refreshing and fruity version of classic iced tea.

Raspberry Iced Tea

4 cups of water
1/4 cup sugar
3 teaspoons loose black tea
1 1/2 cup fresh raspberries
lemon slices and/or frozen whole raspberries for garnish (optional)

Pour 3 cups of water into a pan. Add the sugar and bring to a boil to dissolve the sugar. Remove from stove, add the loose tea, and let it steep for 5 minutes.

Put the raspberries and the remaining 1 cup of water in another pot. Bring to a boil and boil for 1 minute.

Strain the tea mixture into a pitcher. Strain the raspberries through a fine sieve into the tea mixture. Press the raspberries with the back of a spoon to remove as much juice as possible.

Cool and store in refrigerator. Serve over ice and garnish with half a lemon slice and several frozen raspberries. Enjoy!

Today is my blog day with the Harlequin American Romance Authors. Hope to see you there!

Until next time,
Lee

Food for Thought—Two Summer Drinks

Mint juleps and Long Island iced tea sound like ideal summer drinks, don’t they? I have never tried either, so I decided to do a little research.

Both drinks are sweetened with simple syrup, made by boiling a cup of water and a cup of sugar until the sugar dissolves, then letting it cool.

Mint Julep

3 fresh mint leaves
1 tablespoon simple syrup
2 ounces bourbon
1 mint sprig for garnish

Put the mint leaves in the bottom of a mixing glass, pour in the simply syrup and 1 ounce of the bourbon, and muddle the mixture to crush the mint leaves. Add the remaining 1 ounce of bourbon and let it sit for a couple of minutes to blend the flavors. Fill a cocktail glass or julep cup with crushed iced and strain the julep into it. Garnish with a spring of mint.

Long Island Iced Tea

1 ounce vodka
1 ounce tequila
1 ounce white rum
1 ounce triple sec
1 ounce gin
1.5 ounces lemon juice
2 ounces simple syrup
dash of cola
mint sprig & lemon slice for garnish

Mix all of the ingredients in tall glass filled with ice, garnish with mint and lemon, and serve.

I’m not likely to make either of these drinks at home because I don’t have most of the ingredients. I’ve never tried bourbon and I’m pretty sure I wouldn’t like the taste, but I’m guessing the sugar and mint would take the edge off that. And I love the look of the traditional silver or pewter julep cup. Very elegant.

Long Island iced tea—with no actual tea but five ounces of alcohol!—looks like a ready-made hangover, and I’m not sure any amount of sugar and lemon could take the edge off that combination. Although it looks deceptively refreshing, I’ll stick to real iced tea.

Cheers!

Until next time,
Lee

~~~

If you drink, please don't drive. If you're pregnant, please don't drink at all.

Friday Food for Thought—Lemonade

I love lemonade. It makes me think sunshine and picnics and, of course, little kids selling glasses of the stuff from their front yards. Who can resist that? Not me, that's for sure!

In my first book, The Man for Maggie, Maggie served old-fashioned homemade lemonade to the guys who were renovating the house she inherited from her aunt. At my book launch, I served lemonade made from Maggie’s recipe for Luscious Lemonade Concentrate, which you’ll find on my website. I love this recipe because the concentrate that can be stored in the refrigerator and mixed as needed.

On that same page you’ll also find instructions for making Aunt Margaret’s Gin Gimlets.

Enjoy!

Until next time,
Lee

Friday Food for Thought—The Best Iced Tea Ever!

Imagine sipping a delicious cup of tea or drinking a glass of your favorite wine. Now consider combining the best of both worlds into one refreshing summer drink, and what do you have?

Iced tea sangria.

If you’ve never considered turning your favorite tea into an exotic cocktail, think again. The results are quite unbelievable and the possibilities are endless. While I haven’t done a lot of experimenting with this, iced tea sangria is easily my favorite so far. Here’s the recipe:

Iced Tea Sangria

2 teaspoons loose herbal tea
1 cup boiling water
1 cup chilled white grape juice
2 cups chilled Gewurztraminer wine
fruit for garnish (see below)

I use an herbal tea, a refreshing blend of lemongrass, citrus peel, rosehips and lavender blossoms called Philosopher’s Brew. It’s from my favorite tea shop and spa, Silk Road, and it's available through their mail order service.

Pour the boiling water over the loose tea and steep for 10 minutes. Strain and chill.

Combine the chilled tea, white grape juice and wine in a pitcher. Stir.

To serve:

Fill glasses, goblets or flutes with ice and pieces of fruit (i.e., sliced lemons and limes, thinly sliced seedless grapes, strawberries, raspberries, etc.), pour in the sangria, and enjoy a light and refreshing summer drink. Nothing could be simpler, and yet your guests will be so impressed.

For more intoxicating recipes, all developed in-house, visit Silk Road’s website.

For my readers who live on Vancouver Island or those who plan to visit this summer, I’m giving away two free passes to a summer tea tasting at Silk Road, any day of your choice between now and Labor Day.

To be eligible to win a free tea-tasting pass, generously provided by Silk Road, simply leave a comment on today’s blog topic and mention tea tasting. I'll announce the two lucky winners tomorrow.

Until next time,
Lee