< 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

All-time Favorite Mystery Authors Sort by Last Name Sort by First Name Sort by Most Recent Andrea Camilleri Author of The Inspector Montalbano Mysteries Read More Attica Lock Author of Black Water Rising Read More Barbara Cleverly Author of The Detective Joe Sandilands Mystery Series Read More Barbara Louise Mertz AKA Elizabeth Peters Read More C.S. Harris Author of The Sebastian St. Syr Mystery Series Read More Catherine Louisa Pirkis Author of Disappeared From Her Home Read More Charles Finch Author of The Charles Lynch Mysteries Read More Christopher Fowler Author of The Bryant and May Mysteries Read More Deanna Raybourne Author of The Veronica Speedwell Mysteries and Lady Gray Mysteries Read More Elizabeth George Author of The Inspector Lynley Mysteries Read More Elsa Hart Author of The Li Du Mysteries Read More Frank Tallis Author of The Max Liebermann Mysteries Read More Georgette Heyer Author of various mystery novels Read More Jacqueline Winspear Author of The Maisie Dobbs Mysteries Read More Jennifer Ashley Author of The Kat Holloway Mysteries Read More Load More

< Back Edamame – Avocado Dip November 19, 2019 Prep Time: 10 Minutes Cook Time: 3 Minutes Serves: About 2 Cups of Dip Tags: Gluten Free, Vegetarian, Dips and Sauces, Vegan About the Recipe p.220 Battered: A Whipped and Sipped Mystery Alene felt stunned that Kacey was back in rehab and ashamed that she’d been so impatient with Frank, who said, “There’s a crazy person on the loose and I think all of you need to be cautious right now. Can you make sure your staff is on the alert for anything unusual and try not to be alone? Also, could you do me a personal favor and check your phone more often? You do have me on speed dial, right?” She nodded as Frank and Jack left. He didn’t have to speak to her as if she were a child, she thought glumly. She turned away, instead of admiring Frank’s muscular back and confident stride. She sat down and added him to her speed dial after her father, Ruthie, Lydia, and Brianne. Grabbing an apple from the counter, she headed to her office. It was the end of the month and she had to finish ordering and to work on payroll. She holed up in her office for a few hours, drank more decaf espresso with almond milk, and ate a raw kale Alene pulled out her old blender and made an edamame/avocado dip followed by a kale and parsley dip for the next morning. She grumbled to herself because the dips weren’t as smooth and fluffy as those made with the blender whose base was in police custody. Ingredients 12 oz frozen bag raw edamame (Trader Joe has them) 1 avocado ½ cup lemon juice About 2 tsp mixed herbs (basil, parsley, oregano – whatever you have) ½ tsp dry garlic or a fresh garlic clove ½ tsp salt ½ tsp pepper Preparation Cook edamame and garlic in the microwave about 1 -2 minutes Let it sit and cool for a few minutes Toss everything into a food processor or professional blender Taste for seasonings and add more salt, pepper or lemon as needed Previous Next

< Back Peanut or Almond-Butter Chocolate Chip Cookies July 2, 2019 Prep Time: 20 Minutes Cook Time: 12 Minutes Serves: 24 Servings Tags: Gluten Free, Vegan, Cookies and Brownies About the Recipe p.156 Battered: A Whipped and Sipped Mystery “Everyone approached the gigantic tray and chose a cookie or two. After much study, the children took two or three each and scattered to the back bedrooms. Everyone munched while LaTonya continued taking pictures. Tinley was first to comment. “I love this chocolate-chocolate chip cookie,” she said. “Mine is coffee-flavored,” said Bill, making a face. “I hate coffee.” Tinley smacked him on his shoulder. “Does everyone need to know what you don’t like?” Alene wanted to hug her. Lydia said she loved her cinnamon cookie and wondered if it was gluten-free but nobody responded. She nibbled a few bites before passing it to Theo, who said, “Crunchiest cookie I’ve ever tasted.” Cal and Mitzi wanted to taste more flavors, so they shared plates. Neal blurted across the table, “This one is kind of buttery almond. Did you use real butter, Ruthie? I thought you were vegetarian.” Ruthie smiled while Alene imagined an imaginary bubble above her head that said, “Of course there’s no butter, you dingbat. Vegans don’t use animal products.” What Ruthie actually said, in the same voice she used to speak to her eight-year-old son was, “I’m vegan, and we don’t use animal products in anything, Neal. Which cookie did you like best?” Neal muttered, “They’re both good, I guess.” Ingredients 1 cup Almond or Peanut Butter (smooth or chunky) ½ to 1 cup packed dark brown sugar (optional, really) 1 egg (or a flax egg, or whip up half the liquid from a can of chickpeas) 1/2 tsp vanilla 1/2 tsp baking soda 1/4 tsp salt 1/2 package semisweet vegan chocolate chips Preparation Line two baking pans with silicone baking mats or parchment paper Preheat oven to 350 degrees Stir first six ingredients together with a spoon Stir in chocolate chips Place unformed globs of batter about 2″ apart on greased baking pan Bake about 12 minutes until they are slightly browned and puffy Cool on pan and then transfer to a rack They store well and are great cold from the fridge Previous Next

< Back Apple Crisp May 25, 2019 Prep Time: 20 Minutes Cook Time: 60 Minutes Serves: 9 Servings Tags: Baking, Cakes & Pies & Icing About the Recipe p.214 Battered: A Whipped and Sipped Mystery “You were the one who told me about Hector-Schaf Electronics in the first place,” said Frank, chewing the crisp slowly and smiling the same way she did when she was eating something extraordinary, “but you neglected to say anything about Joan being blackmailed.” “I’m sorry,” said Alene. “It was a long time ago.” “Do you know if anyone else received a demand for money?” Frank asked. “Like your ex-mother-in-law?” “Mitzi never mentioned it,” said Alene. “She is an honest person and she wouldn’t have tolerated illegally obtained money. I told Gary that she’d probably have tossed Patrick out of her bed and her life if she knew he’d done something illegal such as helping Joan embezzle money.” Alene’s jaw had nearly dropped to the floor when Gary had asked if she thought Mitzi had tossed Patrick overboard on their cruise. Gary had also been on board when it happened. “She’d have called the police no matter what the blackmailer threatened her with,” Alene told Frank. “I once heard her rail against Neal when he couldn’t tell her what charities he supports.” “What about Neal’s father?” Alene said, “Well, you know that he died after falling off a cruise ship, right?” “That was very unusual and suspicious,” said Frank. “Yeah, it was weird, but the entire cruise industry changed their rules because of it,” said Alene Ingredients 7-8 tart apples (like Gala, Granny Smith or Fuji) - peeled and sliced thin) Juice of about half a lemon 1 tsp lemon zest 1 TBSP pure maple syrup ¼ cup fruity or berry liqueur or 1 tsp pure vanilla extract 1 cup chopped toasted almonds or pecans (or mix them together) 2 cups quick oats ¼ cup whole wheat flour, almond flour, or gluten-free flour ½ cup brown sugar 2 tsp cinnamon Pinch of salt ¼ cup canola or coconut oil Preparation Preheat oven to 350 degrees F Mix dry ingredients with oil in a bowl or a zip locked bag In a large bowl, whisk syrup, lemon, zest, cinnamon, vanilla or liquor. Add apple slices and stir gently with a large spoon to evenly coat apples Spray square or pie glass pan and pour in apple mixture Press nut mixture gently over the apples to cover the entire top Bake covered with foil for about 40 minutes Uncover and bake an additional 20 minutes until browned on top Previous Next

< Back Ginger-Molasses Cookies G.F. V. May 8, 2020 Prep Time: 20 Minutes Cook Time: 10 Minutes Serves: 24 Cookies Tags: Gluten Free, Vegetarian, Baking, Cookies and Brownies, Vegan About the Recipe Keep these chewy cookies in the freezer and eat at least one each day. Sometimes I make a sandwich with a piece of banana in the middle, but mostly I just grab one from the freezer for a little burst of gingery deliciousness. Ingredients 2 ½ cup steel-cut oats (gives extra crunch) or other GF oats 1 tsp baking soda 1/2 tsp baking powder ¼ tsp fine-grained sea salt 1 tsp ground ginger ½ tsp ground cinnamon ¼ tsp ground nutmeg ½ cup coconut or brown sugar ¼ cup canola or coconut oil ¼ cup unsulphured molasses 1 TBSP unfiltered apple cider vinegar 1 tsp pure vanilla extract Preparation Preheat oven to 350°F/180°C and spray or line 2 cookie sheets In a processor or high-speed blender, blend oats into a fine flour, 60-90 seconds Pulse in baking soda, baking powder, salt, spices, and sugar In a large bowl, combine oil, molasses, vinegar, and vanilla Add dry ingredients to the bowl of wet ingredients and stir together If the dough feels too dry, add a few TBSPs of water Use a small scooper or wet hands to form about 26 1 inch balls, 13 on each sheet Bake for 10 minutes until golden brown (if you overbake, they’ll be crispier) Remove from the oven and let them cool before eating Can be frozen and eaten directly from the freezer (or zapped in the microwave) Optional: To add protein, use a cup of unsalted almonds in place of one cup of the oats. Previous Next

< Back Almond Berry Breakfast Cake (gluten-free/vegan) March 24, 2020 Prep Time: 15 Minutes Cook Time: 50 Minutes Serves: 12 Slices of Cake Tags: Breakfast, Vegan, Gluten Free, Vegetarian, Cakes & Pies & Icing About the Recipe p. 28 Smothered: A Whipped and Sipped Mystery #2 Now Alene began measuring ingredients for Ruthie’s strawberry breakfast cake. Neal had probably let the children eat fatty, salty burgers and fries at dinner the night before. She hoped he’d bring them to his mother’s place for lunch today. Mitzi always showered them with love, brought them to the playground, let them people-watch from her balcony, and sent them home well-fed and happy. If Mitzi had to work and couldn’t take the kids, Neal would do some activity that required little effort and get them fast food, the kind Alene rarely allowed. He’d probably introduce them to another one of his girlfriends, so that they’d be confused and upset. They’d all be crying by the time they got home. At least her father was being cared for. Blanca, Alene’s cleaning lady who had morphed into caregiver for her dad, would come at eight and stay until Cal fell asleep after lunch. Alene would probably get home before he woke up. Even though he liked being alone in the apartment and accused Alene of fussing, she tried to make sure someone was always close by. She worried that he’d fall, since his disease, finally diagnosed the previous year, caused weakening in his muscles. Or maybe he’d drop a glass that would shatter, and she’d come home to find him bleeding on the kitchen floor. Cal assured Alene that he was doing his exercises, building up his strength, and would soon be back to walking the bike path two miles to the North Avenue bridge and back. Ingredients 1 cup non-dairy milk ¼ cup oil 1 small seeded apple 1 small seeded tangerine or orange ½ cup maple syrup or agave 2 TBSP apple cider vinegar 1 tsp pure vanilla extract ½ tsp almond extract 2 cups almond flour 1 cup oats 2 tsp baking soda 1 tsp cinnamon ¼ tsp salt 1 cup of washed berries (strawberries should be halved or chopped) 2 TBSP almond or other gluten-free flour Preparation In blender or processor, blend all liquid ingredients In a large bowl, stir dry ingredients Pour wet into dry ingredients and stir a few times until blended Pour into a prepared 8” round or loaf pan Toss berries with flour and press lightly into the batter Bake at preheated 350 oven for about 50 minutes until nicely browned Cool in pan before plating or serving I like refrigerating this cake but it can be left out on the counter for a couple of days Previous Next

< Back Spinach-Lentil Soup October 27, 2020 Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 6 Servings Tags: Soup, Vegetarian, Vegan, Entrees About the Recipe ​ Ingredients 2 TBSP olive oil 1 large onion, chopped 2 cups frozen spinach 1 cup lentils 1 large potato, peeled and cut into ½” pieces 5 cups water 1 cup coconut milk 2 TBSP lemon juice (squeeze the juice from 1 small or ½ large lemon) 1 tsp sea salt (more to taste) 1 tsp paprika Preparation In a medium saucepan, sauté chopped onion in the oil for about 10 minutes until soft. Add spinach, lentils and potato – stir for a minute. Add water, coconut milk, lemon juice, salt and paprika. Simmer on low for 20-30 minutes until lentils are soft. Add salt to taste. Previous Next

< Back The Art of Regret Mary Fleming December 3, 2019 Trevor McFarquhar was traumatized by the silence following the deaths of his sister and father. He was again traumatized when his mother moved him and his brother to Paris, remarried, and expected him to treat her new husband as his new father. In his late thirties, he’s haphazardly running a struggling bicycle shop, with few friends, little ambition, and an inability to form a lasting relationship. Then, during the chaos of the 1995 Transit Strike in Paris, Trevor does something horrible. Five years later, he gets a chance to redeem himself. Originally from Chicago, Mary Fleming moved to Paris in 1981, as a freelance journalist and consultant. Before turning full time to writing fiction, she was the French representative for the American foundation: The German Marshall Fund. A long-time board member of the French Fulbright Commission, Fleming continues to serve on the board of Bibliothèques sans Frontières. She and her husband have five grown children and split their time between Paris and Berlin. The Art of Regret (She Writes Press, 2019) is Fleming’s second novel. She writes a blog called A Paris-Berlin Diary . She is also an amateur photographer and fights a puzzle addiction; crosswords and Sudoko, specifically. Listen to Episode Buy Book Previous Next

Vegetarian Recipes to Die For Soup, Vegan, Vegetarian Black Bean Mushroom Carrot Soup I love making "pantry" soups with what I've got on hand plus whichever vegetables I have in the fridge. I thought I was making my old Black Bean Edamame soup until I saw that I was out of the frozen edamame. Cooking, like jazz, is all about improvisation! Read Recipe Dips and Sauces, Vegan, Vegetarian, Gluten Free Spinach & Green Pea Dip/Sauce Gorgeous color, bright flavor, and filled with nutrients! Read Recipe Entrees, Vegetarian, Vegan Leek and Red Onion Rice Platter Sometimes I drizzle the tahini on top of this dish so that it looks like frosting. Read Recipe Entrees, Vegetarian, Gluten Free, Soup Chilled Minty Cucumber-Melon Soup The perfect and refreshing snack for a hot day! Read Recipe Dips and Sauces, Entrees, Vegetarian, Vegan Mashed Cauliflower and Acorn Squash I like to mash veggies from my Friday roasted veggie tray and try different combos. Read Recipe Entrees, Vegetarian Cold Sesame Noodles The perfect recipes for a picnic lunch! Read Recipe Dips and Sauces, Vegan, Gluten Free, Vegetarian Easy Hummus I make this version of hummus when I’m out of tahini. Read Recipe Soup, Vegetarian, Vegan, Entrees Spinach-Lentil Soup Need iron? This delicious soup will do the trick! Read Recipe Dips and Sauces, Gluten Free, Vegetarian, Vegan Green Bean and Walnut Spread Alene was proud of the recipe that she invented. Read Recipe Vegan, Vegetarian, Entrees Mango-Avocado Salad Serve as shown in sections in the bowl because it looks awesome. Then mix at the table. 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 Dips and Sauces, Vegetarian, Gluten Free, Vegan Guacamole Salad In last week's grocery order I forgot tortilla chips and ate this with a spoon! Read Recipe Breakfast, Vegan, Gluten Free, Vegetarian, Cakes & Pies & Icing Almond Berry Breakfast Cake (gluten-free/vegan) Now Alene began measuring ingredients for Ruthie’s strawberry breakfast cake. Read Recipe Vegan, Dips and Sauces, Vegetarian Roasted Red Pepper Tahini Slathering his spinach pie with a bright roasted red pepper tahini, he talked about functional foods. Read Recipe Soup, Vegetarian, Vegan, Entrees Sweet Potato Black Bean Soup Add an avocado for garnish or sprinkle with a little cheese for the perfect dish! 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 Gluten Free, Vegetarian, Dips and Sauces, Vegan Edamame – Avocado Dip Alene pulled out her old blender and made an edamame/avocado dip followed by a kale and parsley... Read Recipe Vegetarian, Baking, Breakfast, Muffins and Breads, Cakes & Pies & Icing Chocolate Zucchini-Pear Cake GF Healthy enough for breakfast! Read Recipe Dips and Sauces, Vegan, Vegetarian Zucchini Dip/Sauce It's so delicious! You can use fresh dill or fresh mint for this perfect dip! Read Recipe Vegetarian, Cakes & Pies & Icing Cocoa-Bear Cake (AKA Dragon’s Milk Cake) Neal bought her a beer and invited her to a Cubs game. That had been her first stout, and she thought it was so... Read Recipe Entrees, Vegetarian, Vegan Oven-Baked Sweet Potato-Black Bean Empanadas Ruthie dropped off a tray of frozen sweet potato-black bean empanadas. Read Recipe Soup, Vegetarian, Gluten Free, Entrees, Vegan Alene’s White Gazpacho She blended a white gazpacho and served it with homemade rolls for lunch, then let the kids lie in her bed watching... Read Recipe Muffins and Breads, Baking, Vegetarian, Breakfast, Cakes & Pies & Icing Chocolate Zucchini – Apple Cake Yes, we eat this for breakfast! Read Recipe All Recipes Baking Breakfast Cakes, Pies, & Icing Cookies & Brownies Dips & Sauces Entrees Gluten-Free Muffins & Breads Soup Vegan Vegetarian Load More

< Back A Faithful but Melancholy Account of Several Barbarities Lately Committed Jason Brown January 7, 2020 The ten linked stories in Jason Brown 's A Faithful but Melancholy Account of Several Barbarities Lately Committed (Missouri Review, 2019) follow John Howland and his descendants as they struggle with their New England legacy as one of the country's founding families and the decaying trappings of that esteemed past. Set on the Maine coast, where the Howland family has lived for almost 400 years, the grandfather, John Howland, lives in a fantasy that still places him at the center of the world. The next generation resides in the confused ruins of the 1960s rebellion, while many in the third generation feel they have no choice but to scatter in search of a new identity. Jason Brown earned his MFA from Cornell University, and was a Stegner Fellow and Truman Capote Fellow at Stanford University, where he taught as a Jones Lecturer. He has received fellowships from the Yaddo and Macdowell colonies and from the Saltonsall Foundation. He taught for many years in the MFA program at the University of Arizona and now teaches in the MFA program at the University of Oregon. He has published two books of short stories, Driving the Heart and Other Stories (Norton/Random House) and Why the Devil Chose New England For His Work (Open City/Grove Atlantic). His stories have won several awards and appeared in Best American Short Stories, The Atlantic, Harper’s, TriQuarterly and other magazines and anthologies. Several of his stories have been performed as part of NPR’s Selected Shorts, and his collection Why The Devil Chose New England For His Work was chosen as a summer reading pick by National Public Radio. Stories from the new collection have appeared or will appear in Southern Review, Prairie Schooner (winning their editor’s prize and receiving special mention in the back of Best American Short Stories), Electric Literature, Bellevue Review, Dalhousie Review and the Editor’s Prize from the Missouri Review . Listen to Episode Buy Book Previous Next

< Back Instructions for the Working Day Joanna Campbell September 6, 2022 In Instructions for the Working Day by Joanna Campbell (Fairlight Books, 2022), Neil Fischer has inherited his father's former hometown of Marschwald in East Germany. He drives there from England, remembering stories about his father’s brutal behavior, the split from his mother and sister, and the loneliness he experienced throughout his childhood. He picks up a chatty hitchhiker who helps him get through part of the journey. An inability to understand people, especially his father, has always plagued Neil, but now he faces the task of deciphering his demanding father's last wish and restoring the derelict village to its former glory. He plans to renovate and revive Marschwald, but is met with hostility, mistrust and underlying menace by nearly all the old people in the town. His only friend in Marschwald is Silke, who is coming to terms with her traumatic experiences during the Cold War and has recently uncovered a shocking truth, concealed from her for years by her controlling brother. As tensions rise, a series of surreal encounters force Neil to contend with his own troubled past – but right now, all signs point to danger. Joanna Campbell lives in Gloucestershire, England. She studied German at university and as a student spent a year living in West Germany. Joanna has worked as a teacher of both German and English, and now writes full-time. She is very interested in the Cold War − particularly the communist state of East Germany − partly as a result of studying the era for her university course and also from living with West Germans devastated by the division of their country and separated from their loved ones. She loves to write about the themes of separation and isolation as a result of this interest. She is learning to paint and most of her efforts involve abstract cityscapes reminiscent of battle-scarred Berlin. Her debut novel Tying Down the Lion was published in 2015, and her short story collection When Planets Slip Their Tracks (2016) was shortlisted for the Edge Hill Prize. Her novella Sybilla won the 2021 National Flash Fiction Day Novella-in-Flash Award. Her short fiction has been published in many anthologies and literary magazines and has won several awards including the London Short Story Prize. Listen to Episode Buy Book Previous Next