Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Monday, December 9, 2019

November Review {Part 2} + a FREE recipe


Thanksgiving

Food, family, and gratitude worked together to create wonderful memories during the holiday. Remember all those recipes I mentioned a few weeks ago? I got them all done! The seafood bisque was a bit treacherous to make (here’s a tip: when making a bisque, go ahead and get all the ingredients measured and prepped prior to starting and work quickly once you begin), but it turned out scrumptious. The cod pieces melted in my mouth, and I’m not even a huge seafood fan.

My favorite discovery was a tie between the pineapple cream cheese cobbler and the honey biscuits. I’ll be making both a few more times throughout the upcoming year, I think. They were delicious! The honey biscuits were especially fun, because the honey taste came through so beautifully. They were the first from-scratch biscuits I’ve ever made, and it was a fabulous recipe for my debut. It was simple and easy to follow while creating a lovely scent in my home while they were baking.

Monday, November 25, 2019

Characters Who Celebrate Christmas In the Story {reading challenge}


Holiday Baking

It's the week of Thanksgiving here in America, and that means I'm busy baking and cooking up a storm. I finally decided on the new recipes I'll be trying. I've been told holidays are not the times to test out new-to-me recipes, but I beg to differ. I've only come across a couple of duds over the years, and thankfully they were ones I taste tested before sharing... which means I didn't share those couple of things. But I've found some really great dishes over the holidays through my teens and twenties. Now that I'm in my thirties, I feel like it's practically tradition for me to try something new for Thanksgiving and Christmas and sometimes even New Year's Day.

Monday, November 17, 2014

*100th article* Be My Guest - Hillary Manton Lodge

This is the 100th blog article here at Writing to Inspire. I can't believe I've finally hit triple digits! And, to top that off, I've got a guest on my blog today. Please welcome Hillary Manton Lodge, the fabulous author of A Table by the Window. (See my review of A Table by the Window here.)

Kitchen Inspirations


I realized that autumn is my favorite time of year last week, while stirring a pot of soup. Don’t get me wrong – I enjoy winter’s holiday season, the return of leaves in spring, and the abundance of summer produce, but there’s something about fall that I love.

For one thing, I can finally turn my oven on! Standing over the stove and feeling warm and toasty is a good thing. While I miss the summer stone fruits and berries, I love roasting vegetables and having my pick of apple varietals at the grocery store. And the abundance of squash is the perfect way to celebrate the balance between sweet and savory. A single trip to the grocery store gives me a head full of ideas.
photograph provided by Hillary Manton Lodge

This fall soup is a favorite of mine because it’s so iconically fall – pumpkin, apple, and spices. The lentils give it substance and the curry makes it the perfect warming soup on a cold day. If you’ve got a food processor and immersion blender, this soup comes together quickly. It’s based off of this recipe, but – like most recipes – I’ve toyed with it a bit. More spices, more fruit, and pureeing it at the end takes it from rustic to elegant.

Curried Pumpkin, Apple, and Lentil Soup

2 tablespoon butter
3-4 shallots, minced fine (about one cup)
1 tart apple, such as a granny smith, or two sweet apples, minced fine.
48 ounces chicken or vegetable broth
2 (15 ounce) cans pure pumpkin
2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 1/2 cups red lentils, rinsed and picked through
1 can unsweetened coconut milk
1-2 tablespoons honey
Plain Greek yogurt, for garnish
1 tablespoon pepitas (pumpkin seeds), for garnish (optional)
½-1 tsp salt
Cracked black pepper to taste

1.       Heat the butter over medium heat in a large soup pot or dutch oven, and add the minced shallots. Sauté the shallots until soft and golden, about 6-8 minutes.  Add the apple and sauté for another 5-10 minutes, until the apples are very soft. 

2.       Add the spices, including lots of cracked black pepper.

3.       Pour in the broth, add the lentils and the pumpkin. Allow to simmer for 20-30 minutes, until the lentils are very soft.

4.       Add the honey and coconut milk, stir, and remove from heat.

5.       To blend the soup, either use an immersion blender or puree the soup in a standard blender, in batches. If you use a standard blender, be very careful to let the soup cool a bit before blending, and don’t overfill. You may want to reheat the soup over the stove once blended.

6.       Taste the seasonings, and add more salt, pepper, or honey as needed.

7.       Serve hot with a dollop of Greek yogurt on top. Delicious with pepitas sprinkled on top, with whole wheat naan or pita bread for dipping.

Makes a LOT. Freeze any extras for another cold, blustery day.


Hillary Manton Lodge

Hillary Manton Lodge is the author of A Table by the Window.  Her latest novel, Reservations for Two, will release in April of 2015. She and her husband make their home in Portland, Oregon.

hillarymantonlodge.com
facebook.com/hmlfiction
twitter.com/hillarylodge
pinterest.com/halliewriter
instagram.com/hillarylodge



Ooh, that recipe sounds delicious! Of course, being allergic to cinnamon, I'll have to drop that ingredient and double up the nutmeg, if my taste buds deem it necessary. Thanks so much for being the guest for my 100th article, Hillary! It's such a pleasure to host you here at Writing to Inspire.

Readers, make sure to mark your calendars. Hillary's next book, Reservations for Two, will release in April 2015, from WaterBrook Publishing Group.

Readers, thank you for sticking with me through 100 articles. It's been fun sharing my life, favorite books and movies, and author interviews/guest articles with you. I look forward to sharing many more on upcoming Mondays.

What is your favorite season of the year? Do you have particular recipes you use for each season? What's your favorite recipe? Mind sharing them in the comments?


Thanks for stopping by today! I look forward to hearing your thoughts in the comment section below. And don’t forget to drop by next Monday for my latest article.

Would you like to be my guest? Here's how to submit an article.

Do you need a proofreader? Here are the services I offer.

Monday, August 18, 2014

Be My Guest - Beth K. Vogt

Earlier this year, Beth K. Vogt released her third novel, Somebody Like You. It took on a different persona than her previous two, but then stories have a way of coming into their own. All three of her books are lovely reads that you'll want to come back to often. I'm pleased to host my friend and fellow writer, Beth K. Vogt, today. Please enjoy her article on the inspiration for writing twins into her latest story.

Write What You Know
By Beth K. Vogt

“Write about what you know and care deeply about. When one puts one’s self on paper — that is what is called good writing.”  
Joel Chandler Harris (1845-1908), American journalist & novelist

As writers, we are given lots of directions as we travel the writing road. The instruction “write what you know” is probably one of the most oft-repeated bits of advice. Here’s another one I like:

“There’s nothing to writing. All you do is sit down at a typewriter and bleed.”
Ernest Hemingway (1899-1961), novelist

Of course, nowadays writers are sitting down at their computers and bleeding . . . I mean, writing. But the point is the same: You write what you know because it’s important to you.

And that is how I came to write about identical twin brothers in my latest novel, Somebody Like You.


Getting Personal
Brenda and Beth
I’ve always wanted to write about twins because I have a twin sister. My sister and I are fraternal twins, but I’m still capable of tackling the issues faced by identical twins. My sister and I looked so different that we had a difficult time convincing people we were sisters, much less twins. Even so, we dealt with people comparing us. Asking us why we weren’t more alike. We were called “the twins” or “Beth and Brenda” – you know, kind of like a permanently matched set.

The challenges I faced as a twin – and yes, the fun I experienced too – were woven into the story of Stephen and Sam Ames in Somebody Like You. By writing a novel about twins, I gave readers a small glimpse into my life – and that became a fun way to connect with readers who had no idea that I was a twin.

There were other little personal things I wove into Somebody Like You. At one point, Stephen tells Haley, the heroine, about when he and his brother, Sam, were born. He tells her that he was older than Sam by four minutes. I’m older than my twin sister by four minutes. Also in the story, Stephen gives Haley’s baby a nickname after it’s born prematurely: Peanut. That was my sister’s nickname when she was born. We were born six weeks premature and she was so tiny that my dad called her “Peanut.”

 
A Recipe from Somebody Like You
In Somebody Like You, Stephen enjoys cooking. I don’t spend all that much time in the kitchen, to be honest. But my husband loves to cook, as does my son, Josh, and my sons-in-love, Nate and David. It’s wonderful to see the guys in the kitchen cooking or outside grilling. In Somebody Like You, Stephen prepares Pasta Carbonara for Haley and her mother. So here’s a fun recipe for the readers of Writing to Inspire, with thanks to my son-in-love, Nate Huntley, who’s quite an amazing cook. (He went to culinary school!):








Pasta Carbonara

Ingredients:

1 pound dried Bucatini pasta (hollow spaghetti – better texture & traps the sauce inside)
1 cup raw Pancetta (Italian bacon)
¾ cup diced white onion
¾ cup Fava beans (cooked)
2 eggs
2 TBL butter
2 TBL olive oil
salt
pepper

Directions:

1. In a pot of boiling water, cook pasta to al dente (firm to the bite).
2. While pasta is cooking, cube Pancetta to ¼ inch pieces. Sauté until brown on medium-high heat.
3. Add diced white onion and Fava beans to Pancetta and cook for about 3 minutes.
4. Drain pasta and add to sauté pan with beans, onion, and Pancetta.
5. Add butter, eggs, and olive oil – and then immediately turn off heat.
6. Stir mixture constantly for 3 minutes to keep eggs from scrambling.
7. Add salt and pepper to taste.

(Note from Andrea: You may check out my review of Beth's Somebody Like You here.)

Beth K. Vogt

Beth K. Vogt believes God’s best often waits behind the doors marked “Never.” A nonfiction writer and editor who said she'd never write fiction, Beth is now a novelist with Howard Books, with her third novel, Somebody Like You, releasing May 2014. She enjoys writing inspirational contemporary romance because she believes there’s more to happily-ever-after than the fairy tales tell us. Beth is also the Skills Coach for My Book Therapy writing community. Connect with Beth on her website or check out her blog on quotes, In Others’ Words.







Beth, thank you so much for visiting with us today and sharing your son-in-love's yummy recipe. I'm not sure it will turn out quite so well by my hand as his, but I might just give it a try! It's always fun to hear behind-the-scenes stories behind the books I love so well. Thanks for sharing your sister with us through this article. What a blessing.

Readers, what's your favorite part of interacting with the authors of your favorite novels? What are some of the challenges you faced with your siblings (whether or not you're a twin)?

Don't forget: There's still a couple more days left on the giveaway from last week. Be sure to add your name to the drawing.

Would you like to be my guest? Here's how to submit an article.

Do you need a proofreader? Here are the services I offer.

Monday, June 9, 2014

Summer Has Arrived!

By Andrea Renee Cox

Well, it’s official. Summer has arrived. Maybe not by the calendar, but the temperatures reveal the truth. With temps nearing closer to triple digits by the day, north Texas is warming quite nicely. Which means air conditioning, ice in my water, and sunglasses at all times when outdoors. Sunblock, lighter meals, bug spray, and sand volleyball.

The thing I’m looking forward to most this summer is my family’s Fourth of July barbecue. It might be a small affair with only one other family in attendance, but we make fun memories every year and share lots of food and conversation, squeezing in a cool movie of some sort. And, of course, there’s fireworks. Not my favorite part of the night, never has been, but we can usually see two or three different sets of fireworks from our front yard. Since we live in town, that’s a nice little luxury that comes as a surprise.

Since fireworks isn’t my favorite part of the Fourth of July, would you like to know what is?

Trying new recipes.

Not just any recipes, either. Typically, I test out new dessert recipes around this time of year. This year is no exception.

One I tried just last week, in preparation for the Fourth, is Root Beer Float Cookies. Talk about melt-in-your-mouth delicious! My dad said these cookies bumped up into his top five cookies of all time. I’ll take that compliment. Everyone who’s tried them so far has absolutely loved them. Not only are they great for family barbecues, but they also make great tips for furniture movers, a great barter for a ride (especially if you’re broke and can’t afford gas money), treats for children’s birthday parties, and so many more events. These cookies have been such a great hit, I thought I’d share my recipe with you. Trust me, if you make these cookies once, you better be prepared to make them often… and in large batches!

Root Beer Float Cookies

Cookie Ingredients:
½ cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon root beer concentrate
1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda

Filling Ingredients:
¼ cup butter, softened
1 ⅓ cups confectioners’ sugar
1 teaspoon water
1 teaspoon root beer concentrate

Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. (I used my standing mixer, and it worked great, especially during step two.)

2. In a separate bowl, combine the flour, salt, and baking soda. Gradually add this dry mixture to the creamed mixture and mix well. (The batter will get pretty thick. That’s why I recommend using a standing mixer. It seems to be able to handle the thickness better than a handheld mixer.)

3. Shape dough into ¾-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 6-8 minutes or until lightly browned. Remove to wire racks and cool completely.

4. In a medium bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. (I spread a bit of filling on the bottom of one cookie, then immediately topped it with another cookie. This method worked well for me. You could also put filling on ten or so cookies, then top them, continuing this pattern until all the cookies are used. Feel free to try different methods until you find one that works best for you.)

This recipe yields about 2 ½ dozen cookies. When I made it, I doubled all the ingredients, which worked really well. Since it’s so popular, I might even consider tripling it next time.


Now it’s your turn: What summer plans does your family have? Are you planning anything special for the Fourth of July? What recipes do you especially enjoy making during the summer months?


Would you like to be my guest? Here's how to submit an article.

Do you need a proofreader? Here are the services I offer.