< Back Gluten-Free/Nut Free/Vegan Banana Bread January 28, 2020 Prep Time: 20 Minutes Cook Time: 75 Minutes Serves: 1 loaf of bread Tags: Muffins and Breads, Gluten Free, Vegetarian, Baking, Vegan About the Recipe p. 8 Smothered: A Whipped and Sipped Mystery “Would you like a pot of chamomile tea, Julian?” Alene, who also drank water with vinegar every morning, scowled at Olly and smiled at Julian. “The banana muffins and ginger molasses cookies are still warm.” Edith said, “Or you can have smoothies made with flax, hemp and chia, goji, maca powder, romaine lettuce, and fruit. I think drinking smoothies makes me feel much better despite the serious head injury I suffered recently.” Edith needed to mention the attack at least once a day. Ingredients 2 TBSP flax seeds ½ cup water 1 small apple (I use Gala) 3 ripe bananas 1TBSP apple cider vinegar ½ packed dark brown, coconut, or monk fruit sugar ¼ cup canola or olive oil 1 tsp pure vanilla extract 1 tsp cinnamon 1 tsp coriander (adds complexity but you won’t taste it) 2 cups gluten-free flour 1 tsp baking soda ½ tsp salt Preparation Preheat oven to 325 Prepare a standard loaf pan by spraying oil and dusting w/sugar In a small bowl combine water with flax seeds – it will thicken In processor blend water, apple, cider vinegar and sugar Add oil, vanilla and cinnamon, pulse until mixed In small bowl stir gluten-free flour with baking soda and salt Add to processor and pulse until everything is blended Pour batter into prepared loaf pan Bake 70 – 75 minutes until toothpick comes out clean Cool in pan until you can remove the pan and cool cake on a rack Leftover loaf will be denser the following day, but it’ll still taste great! Previous Next

< Back Best Chocolate Cake/Muffins GF. V. September 10, 2019 Prep Time: 10 Minutes Cook Time: 30-40 Minutes Serves: 12 Slices of Cake Tags: Muffins and Breads, Baking, Vegan, Gluten Free, Cakes & Pies & Icing About the Recipe p.184 Battered: A Whipped and Sipped Mystery He handed Alene one of his little blue towels and she looked at him closely. Both Dennis and Gary had trained with him. He was strong enough to murder someone with his bare hands. “Where were you last night, by the way?” He smiled. “I thought we’d resolved this, Alene. Are you asking because of your prodigious investigative skills, or has someone hired you as a private eye? Does this mean you suspect me – again?” He rolled his head, as if in agony, and then pointed to the calendar above his desk near the door. “My mother’s birthday is celebrated every year on that very date, the twenty-second of June. 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 with no extraneous carbohydrates and merely a sniff of the watermelon and the chocolate cake?” Alene realized she’d been holding herself tightly. She plopped down on the mat and smiled up at Michael. “Sorry.” “But thanks for your thoroughness in checking up on me, Sherlock,” he added. Ingredients 1 15.5 ounce can of chickpeas, drained 4 eggs 1 tsp pure vanilla extract ½ tsp chocolate extract (optional, but worthwhile) 3/4 cup sugar ¼ cup unsweetened cocoa powder 1 tsp baking powder ½ tsp cinnamon (up to 1 tsp if you love cinnamon) 1 TBSP instant decaf coffee or espresso 1 1/3 cups or 9 oz bag of semisweet chocolate chips Preparation Preheat the oven to 350. Spray a 9-inch round cake pan or a muffin tray Process beans, eggs, and extracts until smooth. Process in sugar, baking powder, cinnamon, and coffee powder Pour in chocolate chips and process about 30 seconds. Pour batter into prepared cake pan. Bake for 35-40 minutes in the preheated oven (15-18 for muffins), or until a knife inserted into the center of cake comes out clean. Cool in the pan before inverting onto a serving plate. Dust with confectioners’ sugar, or whip up a rich chocolate frosting Previous Next

< Back Mashed Cauliflower and Acorn Squash December 10, 2020 Prep Time: 20 Minutes Cook Time: 45 Minutes Serves: 4 Servings Tags: Dips and Sauces, Entrees, Vegetarian, Vegan About the Recipe ​ Ingredients 1 small cauliflower 1 small acorn squash, seeded 1 small red onion ¼ cup olive oil 3 or 4 cloves garlic, or 2 tsp ground garlic 2 tsp basil 1 tsp kosher or sea salt ½ tsp pepper 2 cups water Preparation Preheat the oven to 400°F/200°C . Cover a large baking pan with foil. Cut acorn squash into quarters (with skin), cauliflower, and onion into quarters and toss in a large bowl with the oil, garlic, basil, salt, and pepper. Spread out on the baking pan and roast for about 45 minutes uncovered until soft and slightly browned. Remove from the oven and let the vegetables cool. Then blend with water in a large food processor or blender until creamy and smooth. Add additional water to make this into a filling soup. Season to taste, sprinkle with dehydrated onion and chopped parsley. Sometimes I reserve some of the roasted onion and chop it up to garnish the top. Previous Next

< Back Cocoa-Bear Cake (AKA Dragon’s Milk Cake) July 30, 2019 Prep Time: 15 Minutes Cook Time: 50-55 Minutes Serves: 12 Slices of Cake Tags: Vegetarian, Cakes & Pies & Icing About the Recipe 173 Battered: A Whipped and Sipped Mystery Alene had gone off to college and forgotten all about Neal Dunn, until a summer day after her third year at Northwestern, when they had bumped into each other at a Wrigleyville bar. Neal bought her a beer and invited her to a Cubs game. That had been her first stout, and she thought it was so yummy she bought a six-pack and shared it with Ruthie, who went on to invent a stout cake. They changed “beer” to “bear” so as not to alarm the customers, and it worked. Ingredients For the Cake 2 cups all-purpose flour 1 cup packed dark brown sugar ½ cup unsweetened cocoa powder 2 tsp instant decaf or coffee powder 2 tsp baking soda ¼ tsp salt ¼ cup extra virgin olive oil (EVOO) 1 tsp pure vanilla extract 1 1/4 cup Dragon’s Milk (room temp) or any dark beer ½ cup semi-sweet chocolate chips For the Icing 1 can full fat coconut milk ½ cup cocoa powder ½ cup semi-sweet chocolate chips ¼ cup dark brown sugar 1 tsp pure vanilla extract 1 tsp instant decaf or coffee powder 1 tsp ground cinnamon Pinch of salt Preparation Preheat oven to 350 degrees Grease and sugar an 8” springform Combine dry ingredients in food processor Add wet ingredients except beer, pulse a few times Add beer and mix enough to blend well Pour batter into greased and sugared prepared pan. Bake 50-55 minutes until cake springs under pressure Cool before removing from springform pan Drizzle with icing (recipe below) While the cake is in the oven, mix the icing ingredients in a blender until it’s completely smooth Previous Next

< Back Dairy-free Chocolate Frosting September 3, 2019 Prep Time: 10 Minutes Cook Time: Varies Serves: 2 Cups of Spread Tags: Vegan, Gluten Free, Baking, Dips and Sauces, Cakes & Pies & Icing About the Recipe P.11 Battered: A Whipped and Sipped Mystery Alene 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.” Ingredients 1 ¼ cup water 1 small baked sweet potato (with skin) ½ cup unsweetened cocoa powder (Higher quality powder will taste better!) 1 TBSP instant decaf or coffee powder or crystals 1 tsp cinnamon (optional – you can also just use 1/2 tsp) ½ cup pure maple syrup 1 tsp pure vanilla extract ¼ tsp salt Other options: replace ¼ cup of water with a liquor Replace ¼ cup of water with any kind of milk add a whole peeled orange add ¼ brown sugar for a sweeter frosting or sauce only 1/2 tsp of cinnamon replaced with extra 1/2 tsp of pure vanilla extract Preparation In a high-powered blender, use the ‘soup’ setting that heats up the ingredients. This heat is enough to temper the chocolate, which will turn shiny. It should be smooth enough to pour or spread. If you don’t have a soup setting, use your blender to mix everything until completely smooth, pour into a microwave-safe container, then zap in the microwave for one minute. Stir, zap another 30 seconds, and stir again until the sauce is a little steamy and silky looking. Add one of the options if you like it sweeter, or more liquid if you need it to be thinner right away. After a night in the refrigerator, it will be thick like a ganache. Zap it again if you need it to be easily spreadable after being in the fridge. Use it to frost a cake, or dip strawberries, or enjoy teaspoonfuls of it all week (if it lasts that long). Previous Next

< Back Chocolate Zucchini – Apple Cake June 25, 2019 Prep Time: 15 Minutes Cook Time: 30-50 Minutes Serves: 6-8 Slices of Cake Tags: Muffins and Breads, Baking, Vegetarian, Breakfast, Cakes & Pies & Icing About the Recipe p.84 Battered: A Whipped and Sipped Mystery At least once a week, Kacey’s mother came over to the Whipped and Sipped Café. Isobel was another difficult woman in Alene’s orbit, and as soon as she arrived, she usually started lecturing the servers and the people sitting around her about the evils of coffee. She brought her own food in a container that she plucked from her purse. Alene would politely request that Isobel put away whatever she’d brought. “We sell raw pastries with cashew cream and chocolate pecan crusts and we have brownies made from different kinds of beans sweetened with date or coconut sugar, for goodness sake. We offer every kind of salad under the sun, Isobel. I’m sure you can find something to your liking on our menu.” “I’m sure you think your offerings are healthful,” Isobel would respond smugly, her chin jutting forward. “But I concentrate on a mostly raw, macrobiotic diet.” Alene would point out the sign on the door that politely explained their policy of not allowing patrons to bring food into the cafe. Wondering why someone with dyed-red hair, who wore mascara and leather sandals, was so concerned with being natural, she would invite Isobel to order from the raw, the vegan or the smoothie menu. Isobel would pack up what she’d brought, glowering, and grudgingly order a cup of herbal tea. Ingredients For the Cake: 1 ½ cups grated zucchini 1 small tart apple (like Gala or Honey-crisp), seeded and grated 3 eggs 1 cup packed dark brown sugar 1 ½ tsp vanilla 2 cups unbleached or gluten free flour 4 TBSP unsweetened cocoa powder 1 TBSP apple cider vinegar 1 tsp baking soda ½ tsp salt 1 cup semi-sweet chocolate chips For the Icing: 1 cup semi-sweet chips ½ cup almond, rice or coconut milk ½ cup brown sugar Optional additions: 1/2 tsp cinnamon or 1/2 tsp pure vanilla or almond extract. Preparation Preheat oven to 350 degrees. Lightly grease and sugar two round 8” pans (a Bundt will need more time but looks nice). Throw everything into the food processor and blend until smooth. Add ¼ cup room temp water if batter is too thick. Pour into greased and sugared pan(s) of choice and bake about 30 -50 minutes until top springs back. COOL COMPLETELY before removing from pan and icing. Icing (optional): Zap 1 minute in microwave and stir until smooth. Slather between layers or thin it with water and drizzle over the top of the cake. Previous Next

All-time Favorite Mystery Authors Sort by Last Name Sort by First Name Sort by Most Recent Josephine Tey Daughter of Time, Brat Farrar, To Love and be Wise. The Man in the Queue, The Franchise Affair Read More Elizabeth George Author of The Inspector Lynley Mysteries Read More Louise Penny Author of The Armond Gamache Mysteries Read More Attica Lock Author of Black Water Rising Read More Barbara Cleverly Author of The Detective Joe Sandilands Mystery Series Read More Charles Finch Author of The Charles Lynch Mysteries Read More Sujata Massey Author of The Perveen Mistry and Rei Shamuro Mysteries Read More Lindsey Davis Author of The Marcus Didius Falco and Flavia Albia Mysteries Read More C.S. Harris Author of The Sebastian St. Syr Mystery Series Read More Laurie R King Author of The Mary Russell-Sherlock Holmes Mysteries Read More Deanna Raybourne Author of The Veronica Speedwell Mysteries and Lady Gray Mysteries Read More Ruth Rendell Author of The Chief Inspector Wexford Novels Read More Christopher Fowler Author of The Bryant and May Mysteries Read More Sherry Thomas Author of The Lady Sherlock Series Read More Catherine Louisa Pirkis Author of Disappeared From Her Home Read More Load More

< Back Chocolate Hamantaschen February 26, 2021 Prep Time: 1 Hour Cook Time: 15 Minutes Serves: 20 Servings Tags: Gluten Free, Vegan, Baking About the Recipe ​ Ingredients 1 ¼ cup quick or old-fashioned oats 1 ¼ cup almond flour (or gluten-free flour) 1 TBSP corn or potato starch 1 tsp baking soda ¼ tsp salt ¼ cup unsweetened applesauce (I use half a seeded apple) ¼ cup coconut or monkfruit or brown sugar ½ cup plant milk 1 tsp zest (from one medium orange) 2 TBSP coconut oil 1 tsp vanilla extract 1 tsp apple cider vinegar Chocolate Filling ¼ cup monkfruit, cane, or brown sugar (1/3 to 1/2 cup if you like sweeter chocolate!) ¼ cup coconut or canola oil ¼ cup plant milk ½ cup unsweetened cocoa powder 1 tsp pure vanilla extract ¼ tsp sea salt ½ cup semi-sweet chocolate chips Preparation In a blender or processor pulse oats, flour, starch, baking soda, and salt into flour. Move to a large bowl. In the same blender or processor, pulse apple, sugar, plant milk, zest, oil, vanilla, and vinegar until blended. Pour wet mixture into dry mixture and stir until it comes together as a dough. Then, refrigerate the dough while you make the filling. Preheat oven to 375℉. Line 2 cookie sheets with parchment paper. In the same blender, pulse together sugar, oil, plant milk, cocoa powder, vanilla, and salt for about 40-60 seconds until it turns shiny. Transfer from blender to a small bowl and gently stir in the chocolate chips. Remove dough from refrigerator and divide in half. Roll to about ⅛ inch thick, adding flour if needed to make it less sticky. Cut circles with a drinking glass. Fill with 1 teaspoon of chocolate filling. Create a triangle by folding the left side over the filling into the center, then the right side over the filling, then then fold the bottom side over the filling. Pinch the corners to hold the shape. Place cookies on the prepared cookie sheets and brush with oil (if you want shinier cookies, otherwise this step is optional). Bake at 375℉ about 14-15 minutes until golden brown. Previous Next

Battered A Whipped and Sipped Mystery: Book 1 When Whipped and Sipped Café proprietor Alene Baron finds a dead body next door, she calls the police and dashes home — to make soup for her family. Alene is 38 and divorced, living in a Chicago high rise with her father and children. She wonders if the murderer is an ex-spouse, a neighbor, or one of her employees. Then someone batters two more people who are connected to the café. There’s another mystery, closer to Alene’s heart: Is the lead detective going to take her seriously? Read More Smothered A Whipped and Sipped Mystery: Book 2 When the owner of the business next door is found dead in his office, Alene Baron’s first feeling is relief. She’s been suspicious of the food supplements her neighbor has been selling, not to mention the smoothies he’s been hawking, which are much inferior to the ones Alene sells in her cafe. Plus, Stanley Huff never cleaned up his garbage in the alley they shared. As a sexual harasser and shady businessman, Stanley had enemies. One of Alene’s favorite employees is a suspect. And now that employee is missing. Read More Charred A Whipped and Sipped Mystery: Book 3 Even a worldwide pandemic can’t keep a woman like Alene Baron down... nor from finding herself in the middle of a murder investigation. While she has to get creative to keep the Whipped and Sipped Café going during the COVID lockdown, that is nothing compared to figuring out the real story about a dead body found in a burnt-out building in her neighborhood. Red herring might not be vegan, but it does seem to be the order of the day. Read More Books by G. P. Gottlieb Praise for Whipped and Sipped Praise for the Whipped and Sipped Mysteries Five Directions Press The action in Charred begins immediately. As if she doesn’t have enough to contend with, Alene agrees to drive Kofi and his girlfriend Kacey, both of whom are her neighbors as well as members of the Whipped and Sipped Café staff, to the site of a recent building fire before she even prepares her family’s breakfast. Read More Batya Medad To be honest, when I was a good three quarters finished with the book, I began to think that there were too many threads and wondered if G.P. Gottlieb would tie them all together. And then suddenly, rather miraculously the author very neatly crocheted them all into a wonderful conclusion. Read More Lisa's Writopia Once I started reading Charred: a Whipped and Sipped Mystery I found it difficult to put down. I became involved in the characters’ lives and what was going on with them. And I was trying to figure out the answers to some questions, questions that Alene also wanted the answers to, and she came close to losing her life while finding them out. Read More Teddy Rose Book Reviews ‘Charred: A Whipped and Sipped Mystery,’ by G.P. Gottlieb is a thrill ride from page one all the way to the amazing recipes that are shared at the end! I loved the mystery in this book, and watching how it all played out really gave me a satisfying reading experience. I loved the cast of characters in this one. From Alene, the funny, kind, feisty heroine, to Kofi, the tall, kind friend whose girlfriend Kacey wants nothing more than to protect him. Read More A Room of Books Charred by G. P. Gottlieb is frightful and fun. Aleene Baron is our main lady. She owns a cafe named "Whipped and Sipped." It's a small offshoot of the big city. When an awful crime takes place, Aleene, her staff and friends begin to ask questions. Kofi Lloyd is a friend and artist of Aleene's. He gives people a new way to look at the city through what he picks up on the street. He would not look at a paper plate in the same way as a passerby going to work or to a church. He makes of the city a Phoenix. Read More Bee Lindy of Book Pleasures.com Charred: A Whipped and Sipped Mystery by G.P. Gottlieb has everything that any good cozy mystery needs. It has a fun setting, a tough, but ultimately vulnerable heroine, and, of course, a mystery. This mystery takes the form of a dead body that gets found in the shell of a burned down building, but I'm getting ahead of myself. Let me start back at the beginning. Read More Suzie M (My Tangled Skeins) From what I can tell, this is the third book in G.P. Gottlieb's 'Whipped and Sipped,' series, and I am only mad that no one told me about these books sooner! This series is right up my alley, and if you love cozy mysteries with a little romance and baked goods, it will be right up your alley, too! Read More Lesley Storey, Storeybook Reviews I always enjoy going back to Chicago and the Whipped and Sipped Cafe. While not a vegan, I can appreciate all of the dishes that are created here by the talented pastry chef Ruth, who is also Alene’s best friend. Read More CHICAGO WRITER’S ASSOCIATION – Windy City Reviews Gottlieb weaves a world where neighbors in a Lakeview apartment building have grown up together and shared a lifetime of secrets. Read More Midwest Book Review of SMOTHERED: A Whipped & Sipped Mystery A delicious-sounding cafe sporting the name 'Whipped and Sipped' doesn't sound like its owner would be into solving a murder, but its neighboring gym owner is highly disliked in town, and his murder somehow comes as no surprise in Smothered: A Whipped and Sipped Mystery. Read More Midwest Book Review of BATTERED: A Whipped & Sipped Mystery Fans of mystery stories which pepper recipes and food references into the overall saga will appreciate the focus in Battered, Book One of the 'Whipped and Sipped Mysteries' series which features Alene Baron, owner of the vegetarian cafe Whipped and Sipped. Forced to turn amateur detective when her friend is murdered, Alene finds herself moving from being the owner of a trendy Chicago neighborhood establishment to being an uncertain sleuth who faces personal danger from her investigation. Read More Carstairs Considers Reviews by Mark Baker It’s always fun to find an author with her own twist on the genres I love. In this case, I’m talking specifically about Battered, the first Whipped and Sipped mystery from G. P. Gottlieb. It’s a culinary cozy, but the main character runs a shop that serves healthy treats. Read More

< Back Oven-Baked Sweet Potato-Black Bean Empanadas July 23, 2019 Prep Time: 45 Minutes Cook Time: 15 Minutes Serves: 24 Servings Tags: Entrees, Vegetarian, Vegan About the Recipe 125 Battered: A Whipped and Sipped Mystery That night, Brianne invited the sixth-floor neighbors for dinner, including Joan, who didn’t answer her phone or respond to Brianne’s text. Elderly neighbor, Gloriadine declined, explaining that the funeral had exhausted her for the day. Alene vowed to have Kacey join them instead of sitting alone in her room but she wasn’t sure how she was going to manage it. Brianne was planning to order in, but Ruthie dropped off a tray of frozen sweet potato-black bean empanadas with fresh garlic bread, a big salad, and a jar of her homemade, garlicky salad dressing. Alene decided to send Sierra to get Kacey, who wasn’t responding to texts. It was a chance, but Sierra could be very persuasive. Quinn and Noah were reading comic books on the couch in front of Brianne’s coffee table while Alene and her father joined Brianne at her round kitchen table. Sierra rushed back into the kitchen looking flushed. “Joan just screamed at me,” she said in a hushed tone. “It was unbelievably scary.” Brianne gulped and Cal covered his mouth in surprise. “What did she say?” Alene asked. How dare she scream at a child? Sierra reported the story as if it had been a big adventure. “She opened the door and said, ‘Get away from me, you little shit. I’ve had just about enough from all of you.” “Oh, my goodness,” said Cal, “kindness really doesn’t come naturally to that woman.” Brianne shook her head. “She’s in mourning. We should be patient with her – but who talks that way to a little girl?” “I’m nearly twelve-and-a-half. I’m not exactly a little girl,” said Sierra with a sigh. Ingredients 3 cups all-purpose or bread flour 2 tsp baking soda 1 tsp kosher salt 1/2 cup extra virgin olive oil 2 TBSP apple cider vinegar ¾ cup ice cold water 1 cooked medium sweet potato 1 cup black beans (reserve some of the liquid from the can to moisten the filling) 1 red pepper (or poblano if you want heat) roast, remove seeds and membrane, chop 1 teaspoon cumin seeds (toss in heated pan until fragrant, or use powdered cumin) 1/3 cup chopped scallions 2 or more tablespoons chopped cilantro (use parsley if someone hates cilantro) ½ to 1 teaspoon chili powder (depending on how much heat you want) 1/2 teaspoon salt Preparation Use a food processor to pulse together flour, baking soda and salt Add in oil, cold water, and vinegar: pulse 2-4 times just to combine Remove from the food processor and form into a loose ball Wrap in plastic and place in refrigerator for at least one hour Mash the sweet potato with the rest of the ingredients (add more liquid from can if needed) Remove the dough from the fridge, divide and shape into 8 equal balls On a lightly floured surface, roll each ball of dough into an approximately 5” circle Spoon about 2-3 TBSP of the sweet potato mixture onto each circle Moisten edges of the dough with water and fold over the filling Seal edges with a fork on both sides Place on a large greased baking sheet (or parchment paper/silicone mat) Cut diagonal slits across each empanada and bake at 400° 15 minutes until golden Great for appetizers (Serve 2-3 per adult with salad, guacamole and salsa for dinner) Recipe also works with store-bought pie dough Previous Next

< Back Ruth Rendell Author of The Chief Inspector Wexford Novels April 29, 2021 1930-2015 Baroness Rendell of Babergh, CBE, was an English author of thrillers and psychological murder mysteries. She is best known for creating Chief Inspector Wexford, starting with From Doon to Death, 1964 and ending with the 20th Inspector Wexford novel, End in Tears, 2005. Her first novel as her Barbara Vine pseudonym was A Dark-Adapted Eye , 1985. Rendell was said to have worked out her plot idea and who will commit the crime before she started writing her detective novels. She told Michael Hanlon of the Toronto Star , “I write intending this Perpetrator X in mind. I write without letting my readers know that it’s X.” She said that when she got to the last chapter, she usually found that someone else was the killer. Books under her own name tended to be more plot-driven while her Barbara Vine books focused on the mind of those with pathological, sometimes obsessive, problems. But everything of hers that I’ve read has stayed with me (often as a nightmare) over the years. Previous Next

< Back Dover Sole with Roasted Butternut Squash and Capers February 18, 2020 Prep Time: 60 Minutes Cook Time: ​ Serves: 2-4 servings Tags: Entrees, Gluten Free About the Recipe ​ Ingredients 1 small butternut squash (or buy cut up squash) 1 medium onion 1 medium seeded apple 2 TBSP good olive oil (divided) 1 ½ cup water ½ tsp salt ¼ tsp pepper 1 lb. (approximately) fresh or frozen Dover Sole (or other flat white fillet) ½ lemon and its zest ½ tsp garlic powder 1 tsp dried basil 1 tsp dried dill 1 TBSP capers Preparation Preheat oven to 350-degrees Bake whole butternut squash on a sheet pan (spray olive oil if you use cut up cubes) 45 minutes If you do this step earlier, the squash will cool down and be easier to handle Cut onion and apple in chunks, sauté in 1 TBSP olive oil about 5-7 minutes until onion is soft Set pan aside – no need to clean yet Blend squash, onion, apple, water, salt and pepper in processor until smooth. Set aside Add second TBSP of olive oil and lemon zest to the same pan, turn heat to medium Add fish and shake garlic powder, basil, and dill lightly all over the fillets Turn fish over after about a minute (carefully – these are fragile fillets) Shake garlic, basil and dill over this side and sauté for an additional few minutes Turn off the heat, squeeze the lemon juice and toss the capers over the fish Serve with a green vegetable or bread Previous Next