< Back Leek and Red Onion Rice Platter October 7, 2021 Prep Time: 15 Minutes Cook Time: 90 Minutes Serves: 6 - 8 Servings Tags: Entrees, Vegetarian, Vegan About the Recipe ​ Ingredients 6 to 8 small roasted red/yellow peppers 3 large leeks 2 large red onions 2 cups brown rice 4 cups vegetable stock 2 tsp cumin 2 tsp zahtar 6 TBSP good olive oil 1 to 2 cups of wine or vegetable stock to deglaze the pan salt and pepper to taste Preparation On foil or baking sheet, spray and salt the peppers, roast at 400 for about 20 minutes until slightly browned. Clean and slice the leeks. Heat a large sauté pan, add 2 TBSP olive oil, and cook the leeks with zahtar until browned, about 15 minutes. Stir as needed. While that’s cooking, slice up the red onions. When the leeks are done, deglaze the pan with whichever liquid you choose, in 1/2 cup increments, and move them to a bowl. Reheat up 2 more TBSP olive oil, and cook the red onions, this time adding in the cumin. Again deglaze the pan, 1/2 cup at a time, and move them into a separate bowl. Now reheat the pan again, again add 2 TBSP olive oil, stir the rice until all covered, add in 4 cups of stock, bring to a simmer for about 15 – 20 minutes until the liquid is absorbed. Add stock or wine. As everything cools down, add salt and pepper, starting with about 1/2 tsp at a time, until you love how it tastes. Serve on a big, layered platter. Sometimes I drizzle the tahini on top of this dish so that it looks like frosting. I also forgot to a add a sprig of parsley to the picture – the splash of green is festive! Previous Next

Baking Recipes to Die For Gluten Free, Vegan, Baking Chocolate Hamantaschen These are hamantaschen for grown-ups. Not too sweet; just right. Read Recipe Muffins and Breads, Gluten Free, Baking, Breakfast Gluten-Free Pancakes We were desperate for pancakes so I tweaked another recipe I was working on to make these. Read Recipe Gluten Free, Vegetarian, Baking, Cookies and Brownies, Vegan Ginger-Molasses Cookies G.F. V. "Would you like a pot of chamomile tea?" Read Recipe Muffins and Breads, Gluten Free, Vegetarian, Baking, Vegan Gluten-Free/Nut Free/Vegan Banana Bread The recipes uses 2 bananas and a whole small seed apple. Read Recipe Vegan, Vegetarian, Baking, Cakes & Pies & Icing Chocolate Peanut Butter Frozen Pie A refreshing dessert in the summer and a pleasingly light dessert to nibble on after a heavy winter meal. Read Recipe Vegetarian, Baking, Breakfast, Muffins and Breads, Cakes & Pies & Icing Chocolate Zucchini-Pear Cake GF Healthy enough for breakfast! Read Recipe Baking, Gluten Free, Cakes & Pies & Icing Apple Banana Chocolate Cake (gluten free) The recipe is going to be in my second book, SMOTHERED: A Whipped and Sipped Mystery Read Recipe Muffins and Breads, Baking, Vegan, Gluten Free, Cakes & Pies & Icing Best Chocolate Cake/Muffins GF. V. Didn’t I tell you I was going to be at my Aunt Ivy’s for a barbeque dinner at which I ate purely protein ... Read Recipe Vegan, Gluten Free, Baking, Dips and Sauces, Cakes & Pies & Icing Dairy-free Chocolate Frosting After a night in the refrigerator, it will be thick like a ganache. Read Recipe Muffins and Breads, Baking Challah Traditional recipes never tasted so good! Read Recipe Muffins and Breads, Baking, Vegetarian, Breakfast, Cakes & Pies & Icing Chocolate Zucchini – Apple Cake Yes, we eat this for breakfast! Read Recipe Baking, Cakes & Pies & Icing Apple Crisp The one I made nearly every Friday while my kids were growing up! Read Recipe All Recipes Baking Breakfast Cakes, Pies, & Icing Cookies & Brownies Dips & Sauces Entrees Gluten-Free Muffins & Breads Soup Vegan Vegetarian Load More

< Back Mango-Avocado Salad June 11, 2020 Prep Time: 10 Minutes Cook Time: 0 Minutes Serves: 4 Servings Tags: Vegan, Vegetarian, Entrees About the Recipe ​ Ingredients 1 Mango cut in small pieces 1 Medium Avocado cut in small pieces 1 cup (or more) chopped Napa cabbage 1/2 cup chopped fresh parsley 1/2 cup chopped red onion Juice and zest of one medium lime 1/4 cup Trader Joe’s Chunky Salsa (my favorite – has a smoky flavor) Salt and Pepper to taste (optional) Preparation Serve as shown in sections in the bowl because it looks awesome. Then mix at the table. Or just serve it already mixed. It’ll taste delicious either way! Previous Next

< Back Lemon-Leek Chicken August 6, 2019 Prep Time: 20 Minutes Cook Time: 60 Minutes Serves: 5 Servings Tags: Entrees About the Recipe p. 57 Battered: A Whipped and Sipped Mystery Alene hurried back across the hall to her own apartment. The door was unlocked as usual, since they had a doorman, and nothing ever happened. They’d always felt completely safe in the building. Now she’d need to give the kids keys and retrain them about locking the door. Her father and children were sitting together with all eyes glued on a nature special. She opened the refrigerator and freezer, mulling her options. Lemon-leek Chicken seemed like a good idea. She pulled out celery, carrots and leeks, a large package of frozen chicken thighs, and a container of frozen chicken stock. She chopped the vegetables and sautéed them in a little olive oil, defrosted the stock in the microwave and added it to the pot along with the chicken. She covered the pot, and feeling more in control of her emotions, went to tell her father and children about Gary. Alene took a deep breath and turned off the television. “I have some bad news.” Even her father complained, adding his dismayed voice to the children’s sighs. “We were in the middle of a show about sharks, Alene!” Ingredients About a pound of skinless, boneless chicken breasts or thighs 2 leeks (cut in about 1/2/ inch pieces) 2 TBSP extra virgin olive oil (EVOO) 4 cups low-sodium vegetable or chicken broth (box or homemade) 1 cup rice, faro, or orzo ½ tsp dried dill ½ cup fresh parsley ½ tsp lemon zest Juice of ¼ lemon (or more to taste) 1 tsp apple cider vinegar ½ cup fresh chopped dill ½ tsp kosher or sea salt ½ tsp pepper Preparation Sauté leek in olive oil Pour in stock/broth Add chicken and simmer about 15 minutes Remove chicken and let cool. Add ingredients through lemon zest to pot, including whatever rice or grain you choose Simmer covered until grain is cooked, about 15 minutes Continue simmering 5-10 minutes if you want a thicker (less soup-like) sauce Return chicken to pot, squeeze in lemon juice and season w/salt and pepper Serve in soup bowls with a generous amount of chopped dill over each serving Variation: chop a large onion if you don’t have leeks Previous Next

< Back The Limits of the World Jennifer Acker April 18, 2019 Sunil Chandaria is struggling to write his PhD dissertation in philosophy at Harvard University. He feels his father’s disapproval because he didn’t become a doctor, and his mother’s disapproval that he doesn’t have a job or a wife. The Chandaria family lives in Columbus, Ohio. They are emigrants from Nairobi, Kenya, but they are Gujarati-speaking Jains whose grandparents left India for jobs in Africa at the end of the 19th century. Sunil’s father is now a successful doctor and his mother owns a giftshop that sells African-made art, clothing, and gifts. When Sunil’s cousin gets injured in a horrible car accident, the family returns to Nairobi, where Sunil surprises everyone by announcing that he and his Jewish-American girlfriend are married. Then he in turn is surprised to learn that his cousin is actually his brother. The Limits of the World (Delphinium Books, 2019) is a rich novel about how we navigate the bonds of family, culture and religion in a world made smaller by immigration and technology. Jennifer Acker is founder and Editor-in-Chief of The Common . Her short stories, translations, and essays have appeared in The Washington Post, Guernica, n+1, Ploughshares, Harper’s, The Millions , and Publishers Weekly , among other places. Acker has an MFA from the Bennington Writing Seminars, and teaches literature, creative writing, and editing at Amherst College. She was born and grew up in rural Maine and has lived in Kenya, Mexico, and Abu Dhabi. She now lives in western Massachusetts with her husband, Nishi Shah, and The Limits of the World is her first novel. Listen to Episode Buy Book Previous Next

< Back Green Bean and Walnut Spread September 10, 2020 Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 4 cups of dip Tags: Dips and Sauces, Gluten Free, Vegetarian, Vegan About the Recipe A great way to sneak in your veggies. Ingredients 2 TBSP olive oil 1 large onion, sliced 2 cup roasted or raw unsalted walnuts 2 cups frozen or one 15 ounce can of green beans (or peas) 1 tsp salt ½ tsp pepper Optional: Toss a handful of fresh parsley into the processor to see specks of green Preparation In a large pan, sauté sliced onions in the oil until they’re soft, about 6-8 minutes. Add walnuts and beans or peas, stir for 2-3 minutes. Scoop into a food processor and blend everything together until the texture is uniform. Remove to a bowl and taste before serving (it might need more salt). Sprinkle with chopped parsley or basil. Serve with vegetables, pickles and crackers, or spread on a piece of fresh bread. If you’re out of peas and green beans, 6-8 large sliced mushrooms will also be delicious. Previous Next

< Back Fudgy Chocolate Butternut Squash Muffins June 18, 2019 Prep Time: 15 Minutes Cook Time: 20 - 25 Minutes Serves: 12 Muffins Tags: Muffins and Breads, Gluten Free About the Recipe p.186 Battered: A Whipped and Sipped Mystery She cut through the alley, unlocked the back entrance and stepped into Whipped and Sipped’s kitchen. The comforting smell of yeast, the enticement of cinnamon and the complexity of chocolate all soothed Alene, who realized she’d been holding her shoulders and neck in awkward stiffness. Ruthie approached with a steaming cup of her favorite espresso topped with whipped almond milk, cocoa and cinnamon powder. “I talked to Isobel, and she couldn’t get any information about Kacey,” said Alene. “That poor girl,” said Ruthie. “Let’s send her some healthy food as soon as we know where they took her. You’re not going to believe this, but Edith came in today.” Alene took a sip of her coffee and nodded, saying, “I texted her last night and told her to take whatever time she needed, but I see her through the kitchen door – looks like she’s back making smoothies.” “Yup,” said Ruthie, thrusting her hands into a large bowl and pulling out a ball of dough. Ingredients 1 cup smooth almond butter or peanut butter (room temperature) 2 eggs 3/4 cup pure maple syrup 1 tablespoon vanilla extract 1/2 cup unsweetened cocoa powder 1/2 teaspoon kosher or sea salt 1 tsp baking soda 3/4 cup pureed butternut squash* ½ to 1 cup chocolate chips (more is more) *To prepare the squash, spread a 12 oz bag of fresh or frozen cubed squash onto a pan. Spray with olive oil and roast for about 25 minutes at 400 degrees. Cool. Measure out about ¾ of a cup and use the rest in a salad or some other dish. Or, if you’re feeling lazy, just use about 3/4 can of pumpkin instead (but not pumpkin pie filling). Preparation Preheat oven to 350 degrees Set 12 regular or 24 mini muffin liners in a muffin tray In processor, blend butternut squash until smooth Add almond/peanut butter with eggs, maple syrup and vanilla and blend together Add cocoa powder, salt and baking soda, pulse 3 – 4 times Add chocolate and pulse twice Spoon into the muffin cups and bake about 20 – 25 minutes Cool before serving, if you can wait that long Previous Next

< Back Cold Sesame Noodles November 19, 2020 Prep Time: 5-10 Minutes Cook Time: Varies Serves: 6-8 Servings Tags: Entrees, Vegetarian About the Recipe ​ Ingredients 1 14.5 oz. box/package any kind of pasta 1 nearly empty jar of Tahini (1 or 2 TBSPs) ¼ cup very hot water 1 TBSP toasted sesame oil 3 TBSP rice vinegar 3 or 4 TBSP soy or tamari sauce 2 TBSP maple syrup 1 tsp garlic powder 4 or 5 scallions, cut in small, diagonal pieces 1 TBSP or a sprinkle of toasted sesame seeds ¼ tsp crushed red pepper (or regular black pepper) Optional: grated carrot, and/or grated zucchini, 1 small red or yellow pepper, cut into thin strips, a handful of chopped parsley or cilantro Preparation In a medium pot, boil water and cook pasta according to instructions. Add very hot/boiling water to a nearly empty jar of tahini. Cover and shake -scrape sides if needed. Add oil, vinegar, maple, garlic, and shake more. Pour into a large serving bowl and stir in the scallions and whatever chopped vegetables you have. Drain the pasta, add it to the sauce in the serving bowl, and toss to coat. Sprinkle with sesame seeds and pepper. Cover or refrigerate until ready to serve. Yum. Previous Next

< Back Vegan Sweet Potato or Pumpkin Muffins August 13, 2019 Prep Time: 20 Minutes Cook Time: 10 Minutes Serves: 12 Servings Tags: Muffins and Breads, Vegan, Breakfast About the Recipe p. 8 Battered: A Whipped and Sipped Mystery “Your new pastries are going to be a huge winner, Nine,” she told Ruthie, using her college nickname. “There are only six sweet potato muffins left.” “That, my dear Six,” Ruthie responded, with Alene’s college nickname, “is because no one wanted the ugly ones.” Just then, Olly Burns pushed through the swing-door into the kitchen carrying dirty dishes and bad news. “Jack Stone’s out front,” he said in his sing-song voice. “Apparently he wants to work here. With us.” Alene rested her knife on the counter and cringed. She’d once smacked Jack Stone when he’d drunkenly tried to feel her up, about a decade before. He might have been somewhat attractive if he matured and cleaned up, but as far as Alene knew, he’d never been able to overcome his drinking problem. “Gary Vanza asked me to hire Jack, as a favor, to last week,” she said, “but he’s probably never held a job longer than a few months.” She paused with her knife in the air, imagining Jack Stone working in her café with his long, greasy hair and torn jeans. Alene glanced briefly at Kacey and added, “I’m a little worried about trying to teach an old dog new tricks.” Ingredients ¾ cup unsweetened almond or coconut milk ¼ cup EVOO, canola or coconut oil ¾ cup cooked, mashed sweet potato or canned pumpkin 1 cup packed dark brown sugar ¼ cup unsulphured molasses (use same cup you use to measure the oil) 2 tsp pure vanilla extract 2 TBSP apple cider vinegar 2 cups all-purpose flour (or 1 ½ cups all-purpose and ½ cup whole wheat flour) ½ tsp salt 2 tsp pumpkin pie spice 1 tsp cinnamon 2 tsp baking soda Preparation Preheat oven to 400 degrees and spray oil into 12 cupcake liners Combine first 7 ingredients in a blender or processor and blend until smooth Stir together flour, salt, pumpkin pie spice, cinnamon and baking soda Add to blender and pulse 3 or 4 times just until blended Pour into sprayed cupcake liners (about ¾ full) Bake about 10 minutes in preheated oven Lower oven to 350 degrees, bake an additional 10 until tops are springy Remove from oven Cool and remove from baking pan Serve with maple syrup, berries, whipped coconut milk, chocolate frosting, or jam Variation: stir in a package of mini chocolate chips before baking Previous Next

< Back Pecan-Pistachio Chicken Breasts July 9, 2019 Prep Time: 20 Minutes Cook Time: 30 Minutes Serves: 4 Servings Tags: Entrees, Gluten Free About the Recipe Serve with a wedge of lemon and a generous glop of hummus alongside a chopped salad, mashed sweet potato, a green vegetable, or anything your family likes! These schnitzels are great to eat the next day (if you have leftovers) cold right out of the refrigerator or zapped in the microwave. Or cut them into slices and arrange on a bed of quinoa or a mixed green salad I make lots of different variations of schnitzel, which is usually meat that has been pounded, breaded, and fried in oil. My versions sometimes use breadcrumbs (especially when one of our guests has nut allergies) but I always bake the chicken breasts. By adding a little olive oil to the egg and mustard, you’ll get a crunchy outer crust and soft, tasty chicken. This is a versatile recipe – no pecans in the house? Use only pistachios. Out of cumin? Use curry powder or coriander. The reason I don’t add extra salt is that there is salt in the mustard, and usually I buy the salted shelled pistachios (which are delicious). Enjoy! Ingredients ½ cup shelled pistachios ½ cup shelled pecans ½ cup almond flour or 1 piece of any kind of bread 1 tsp each: dried basil, garlic powder, cumin and turmeric 4 boneless, skinless chicken breasts, pounded about 1 inch thick 2 TBSP Dijon or other grainy mustard 1 egg 1 TBSP olive oil Olive oil spray Preparation • Dry the chicken breasts with a paper towel • In a medium bowl, stir 1 egg with mustard and olive oil • Add the chicken and turn it until it’s coated all over (Marinate for a few hours or continue) • Measure ½ cup almond flour or pulse in a food processor until fine • Add pecans and pistachios to the processor and pulse 4-5 times • Pour into a shallow bowl and toss with the herbs • One at a time, press both sides of each chicken breast into the nut/herb mixture until each breast is completely covered in the mustard sauce • Place coated chicken breasts on a sprayed cooking sheet • Bake about 25 – 30 minutes until the schnitzels are nicely browned and the smell makes you want to faint with hunger • Let the schnitzels cool down for 10 minutes or cut off a little piece to taste and pretend that you’re checking to see if it’s really done. Previous Next

< Back Roasted Red Pepper Tahini February 24, 2020 Prep Time: 20 Minutes Cook Time: 30 Minutes Serves: 10 Servings Tags: Vegan, Dips and Sauces, Vegetarian About the Recipe Smothered: A Whipped and Sipped Mystery Alene worried that talk of bombs and war might lead to a potentially polarizing political discussion, but then Lillian asked Miles about his background. He was from a west suburban town that Alene had never heard of. He’d worked in hospitals before becoming a fitness trainer and had done a lot of research into supplements and vitamins. Slathering his slice of spinach pie with a bright roasted red pepper tahini, he talked about microgreens, mushroom beta-glucans, and functional foods. Maybe he’d be helpful in getting Heather to eat like a normal person. “I’m grateful to be a personal trainer,” he said, although nobody had asked. “At least I don’t have to work in the food industry.” Well, that was kind of tone-deaf since that was what she and Ruthie did. The adults in the room looked down at their plates, uncomfortable. Ruthie smoothed everything over by saying, “I always like hearing when people are grateful about the work they do, but we all have to remember that it’s not the work that defines you, it’s you who defines the work.” She was a little preachy sometimes, Alene had to admit. Ingredients 5 or 6 large red peppers, seeded and cut into quarters 1 small or medium onion, any kind, skinned and quartered Olive Oil spray 1 orange 2 TBSP Tahini (or 1 TBSP toasted sesame seeds + 2 TBSP water) 1/4 cup olive or sesame oil ½ tsp garlic powder ½ tsp basil ½ tsp salt ½ tsp pepper Preparation Preheat oven to 400 degrees F Spray baking pan (or line with foil and spray the foil) Place onion and red peppers skin side down and spray lightly Bake for 20-30 minutes until peppers are soft and edges slightly browned Remove from oven and toss into food processor with other ingredients Taste before serving – might need a little extra salt Previous Next

< Back Alene’s White Gazpacho July 17, 2019 Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: Makes about 4 large, 6 small servings Tags: Soup, Vegetarian, Gluten Free, Entrees, Vegan About the Recipe p.46 Battered: A Whipped and Sipped Mystery Once when Kacey was still a kid and Alene was babysitting during one of her weekend visits, Kacey mentioned in that offhand way teenagers have that Gary and Joan had separate bedrooms. She was trying to explain why there was so much laundry and probably didn’t realize what she was telling Alene. Poor Gary — Joan was his third wife, but apparently third was not the charm. After all, she’d had an affair with the husband of at least one neighbor. Instead of responding to Alene’s text, Kacey appeared in the kitchen moments later and said, “I can’t spend that much time in the sun, but I can go to the airport with you.” “Perfect,” said Alene. “Meet me here at two.” Both of Brianne’s children had gone to college in Washington D.C. and had taken jobs there. Brianne was always blue in the weeks leading up to the anniversary of the day her husband had died, so she’d gone that week to visit her children. Just before Brianne’s trip, Alene had accompanied her to the police station to ask yet again about accidental bicycle collisions in Chicago that might finally provide a connection to the one that killed her husband. Eight years had passed, but Brianne wouldn’t stop trying. Alene took the kids to do errands and to the zoo, where she bought them popcorn, as promised. There was a lot of griping about heat and fatigue on the mile-long walk home. She blended a white gazpacho and served it with homemade rolls for lunch, then let the kids lie in her bed watching a movie while Cal enjoyed yet another Cubs game in the living room. Ingredients 3 cloves garlic 1 sweet onion (small to medium, cut in quarters) 1 peeled cucumber (medium to large) 1 peeled zucchini (small to medium) White part of a fennel bulb (optional, adds licorice taste) 1 cup green grapes and/or 1 small peeled, seeded apple ½ tsp lemon zest ¼ to ½ cup skinless almonds 1 slice of bread (optional but it adds gravitas) 2 or 3 stalks celery (less if you are not celery lovers – blend in or use a stalk to stir) 2 cups water, unsweetened almond milk or coconut water 1 tsp salt ½ tsp white pepper 1 tsp cider vinegar Preparation Sauté garlic and onion Add to blender with other ingredients and zap until smooth. Season to taste Pour into a glass or a bowl and serve Previous Next