Category Archives: Killer Recipes/Taste Buds

Warm Greek Pasta Salad ~ yum

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The Finish!

I saw this recipe on a food website and the photo looked sooo good, but then the photos usually do. So, I said to myself, “Self, let’s try it”…and of course, I made some changes.

Note: I live alone and cook for one. However, I usually prepare food for two or three and freeze what I don’t eat for another meal. This recipe can be easily doubled.

So, let’s start with the warm part.

Boil water and cook 2 C of whole wheat pasta according to directions.

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Then, in a large skillet (I have a ceramic one I love that’s a semi-wok), liberally spray olive oil pan-spray,  saute 1/2 C roughly chopped red onion, 1 tsp minced garlic (I used the jarred variety), 1/2 tsp ground black pepper. Cook until the onion begins to become translucent.

Add 1/2 a package of frozen chopped spinach (I used organic). When it appears to need more pan spray, I add 1/4 C water and let it steam. Also add 1/2 tsp jarred vegetable bouillon. I use very little salt and the bouillon has enough for me. Taste to see if you need to add salt. When thoroughly cooked, as seen above, add 4 tsp red wine vinegar and stir through. Turn off the burner and let it cool…but it will still be warm. Note: Don’t be afraid to taste as you cook. Professional cooks keep forks and spoons handy for tasting.

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Add the cooked whole wheat pasta to the spinach mixture. If you want to get rid of starch, first rinse the pasta with warm water, then add to skillet. (Note: I placed two portions into plastic containers. One I saved for later in the week, one I froze. Then later, when thawed and warmed, I would add the fresh ingredients.) But, this recipe if for the entire amount.

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Place entire amount of warm, cooked ingredients in serving dish large enough to add 1 C of sliced Kalamata olives, 2 chopped fresh plum tomatoes, [Note: You can use 1 1/2 C sliced cherry tomatoes. I think grape tomatoes are too small.] 2 Tbsp virgin olive oil (I used organic), 9 oz of crumbled feta cheese. Gently mix. That might seem like a lot of Feta, but it’s the protein for this dish.

This serves three for dinner, four for lunch. It can be easily doubled. You can serve it with a loaf of rustic bread. I don’t because I eat lowish/lower carb. Of course, if I have guests, I’d serve it with a loaf of bread and olive oil on the side to dunk the bread.

 

 

 

 

 

 


Gator’s Dockside, Baymeadows, Jacksonville ~ restaurant review

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This big boy is their mascot, a chalkboard with specials is behind it.

My author friend and I had business in Baymeadows. We were hungry so we stopped in for lunch. She’s a great fan of the Monte Cristo sandwich which she first had near Buffalo, NY. She said it’s hard to find one in Jacksonville. I’d never had one, so we both ordered it and it came with fries. It’s American and Swiss cheese stacked between wheat bread, and then batter-fried golden brown. It’s covered in powdered sugar and served with raspberry preserves for $11.99. It was very good, filling, and not on my diet.

We were seated in a booth in which the cushions were placed in a wooden frame that was uncomfortable to get in and out of. Once seated, it was very comfortable, but I wanted to limit getting in and out. Next time I’ll sit at a table. Our server was attentive and warm. All of the staff was courteous as far as we could see. When we arrived the place was pretty empty. Two guys were at the bar, a large family was about to leave. About half way through our meal, a few more families came in and sat at tables.

The ladies room was very clean. We weren’t there to watch a game, but it seems it would be a good place to do so.

This review first appeared in Yelp.

8650 Baymeadows Rd, Jacksonville, Fl 32256

904-449-0500

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High-top tables


Killer Recipies ~ a collection of recipes from mystery writers

I thought I’d start the new year off on a fun note and guess what? I’m a foodie — love to cook, love to eat, love to feed people. Exercising it off — not so much. LOL

So, when I came across this collection of recipes from the kitchens of mystery authors, I thought, what a blast!!!

This book was the brain child of mystery writer Susan Whitfield who contributed recipes from her kitchen and contacted other who dun it writers to do the same. Proceeds of the book go to The American Cancer Society.

Many of the recipes have killer names such as:  Elaine Alphin’s Guilty Greek Shrimp, Raven Bower’s Vampire-Free Pasta,  Janet Durbin’s Suspect Peanut Butter Cookies (yum, I love peanut butter cookies), and Stacy Juba’s Terrormisu. The recipe name that totally cracked me up was Mary Deal’s Stuffed-in-the-Trunk Mushrooms. Don’t be afraid to try these recipes. The authors just write about death by poison, they don’t practice it in their own kitchens and recipes.

Both male and female mystery writers contributed recipes, so when you buy the book, you’ll be able to find out what the men are cooking up. Here’s some of what the guys dish out: Keith Donnelly’s Walloped Black Jack Pie, Tim Marquitz’s Demon-Fire Burritos (ouch),  James Mascia’s Assassin’s Apple Cabbage Soup,
Mike Nettleton’s Sinister Scones, and Mark Rosendorf’s On The Lamb Chops.

I first heard about this collection from my sister author at Desert Breeze Publishing, Melinda Elmore, who made an announcement on the DB author board. That got me really excited, because as stated above, I’m a foodie. Melinda contributed recipes for Deviled Eggs and something delish she calls Radical Meatloaf.

 

You can purchase this book on Amazon: http://www.amazon.com/Killer-Recipes-Susan-Whitfield/dp/1603183507/ref=sr_1_1?s=books&ie=UTF8&qid=1294153570&sr=1-1


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