< Back Sweet Potato Black Bean Soup February 11, 2020 Prep Time: 15 Minutes Cook Time: 45 Minutes Serves: 6 Servings Tags: Soup, Vegetarian, Vegan, Entrees About the Recipe Smothered: A Whipped and Sipped Mystery p.96 The Sweet Potato Black Bean Soup sold out even though it was the middle of a hot summer and that Friday was sweltering. Alene put the pot in the sink and showed Ruthie the text from Frank, who’d written: “Still on for later tonight. Drinks or a walk?” “Wait just a minute,” Ruthie said, glancing at her watch. She always left at 2:00pm on Fridays. “Why isn’t Frank taking you out to dinner? Why is he suggesting drinks or a walk?” “Neal is coming to get the kids at nine,” Alene said, “and I think a walk sounds great.” Ingredients 1 TBSP olive oil 1 yellow onion, chopped 2 cloves garlic, minced 2 stalks celery, chopped 1 TBSP any olive oil 1 large onion, chopped 2 cloves garlic, minced (or 2 tsp ground garlic) 2 stalks celery, chopped 2 carrots, chopped or sliced 32 oz of water or vegetable stock (plus extra if needed) 1 large or two medium sweet potatoes, cut into ½ inch pieces 15 or 15.5 ounce can of black beans, drained (some brands have different amounts) 14.5 oz can chopped or diced tomato 2 tsp cumin 2 tsp dried basil 1/2 tsp smoked or regular paprika 1/2 tsp kosher or sea salt 1/4 tsp black pepper Preparation Heat a soup pot (medium heat) on the stove Stir chopped onion in olive oil until translucent Add garlic, celery, and carrots. Stir about 4-5 minutes Add everything else Bring to a boil and then let soup simmer for about 45 minutes Chop an avocado for garnish, or sprinkle with chopped parsley/cilantro – everything works, including just serving the soup as is. Even better the next day. Can be frozen and reheated Previous Next

< Back Black Bean Mushroom Carrot Soup May 11, 2023 Prep Time: 10-15 minutes Cook Time: 20 minutes plus an additional 10 minutes if you add farro Serves: 4 as a meal, 6 as a first course Tags: Soup, Vegan, Vegetarian About the Recipe No time to go to the grocery store today - what am I going to make for dinner? A protein and vegetable packed soup that takes 10 minutes of chopping and 20 minutes of one-pot cooking. And if I happen to have a bag of shelled edamame in the freezer, I toss that in with the beans for even more protein. It's also good without the mushrooms if you're not a fan. Ingredients 2 TBSPS olive oil 1 red or yellow onion, chopped 1 carrot, chopped 1 cup mushrooms, chopped 14oz can of black beans (not rinsed or drained) 1 small red pepper, chopped 2 tsps dijon mustard 1 tsp cumin 1/2 tsp garlic powder 1/8 tsp (or more if you like heat) black or cayenne pepper Juice of one small fresh lime or lemon 2 empty black bean cans worth of water Optional: 1/2 or 1 whole cup of farro Preparation saute chopped onion for about 5 minutes, until translucent add mushrooms and carrots, stir and cook about 2 minutes add red pepper, mustard, and the entire can of black beans fill the empty can with water and empty it twice into the pot, stir add the lime/lemon and spices, stir again and bring to a boil add the optional farro if desired and let it simmer about 10 additional minutes turn off the heat and let the pot stand until ready to serve pour into serving bowls and sprinkle each one with chopped scallion Previous Next

< Back Available from these sellers Click on the icon below to purchase a copy today 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? Battered A Whipped and Sipped Mystery: Book 1 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

< Back Andrea Camilleri Author of The Inspector Montalbano Mysteries June 21, 2019 I adore Inspector Salvio Montalbano, a food-loving, honest detective unlike any other who struggles to bridge Sicilian and Italian cultures. He also loves his meals. The gruff inspector was created by Andrea Camilleri, one of Italy’s most famous writers. His books have sold over 65 million copies around the world. Even in translation, Camilleri’s books are complex, well-written, and according to those in the know, manage to maintain some of the blending of the original Italian and Sicilian. The Potter’s Field, #13 in the Inspector Montalbano series, received the Crime Writers’ Association’s International Dagger for best crime novel translated into English. It was great, but not my favorite of the series (so far). Inspector Montalbano is head of a fictional town’s police precinct, relishes a good meal eaten in silence, and knows how to talk to people from all walks of life. After reading through one of his extraordinary meals, I often surprise my husband by suggesting an Italian dinner out. In a nutshell, Inspector Montalbano has learned how to dance with the mob while battling corruption and crime in Sicily. There’s an ongoing (since 1999) television adaptation available with subtitles on Amazon. Andrea Camilleri (1925-2019) was born in Porto Empedocle, Sicily. He was known as a heavy smoker of cigarettes and a non-militant atheist. He began publishing poems and stories while studying at the Faculty of Literature, which he left. Then he studied stage and film direction and later worked as a director and screenwriter. Neither of his first two novels enjoyed much popularity, but in 1992 he published La Stagnione della Caccia (The Hunting Season), which was a best-seller. In 1994 he introduced Inspector Montalbano in La Forma dell’Acqua (The Shape of Water), which I loved, and he wrote 28 novels in the Inspector Montalbano series. I read that Camilleri’s hometown, Porto Empedocle has changed its official name to Porto Empedocle Vigata, which is the name of the fictional town in the series. There is apparently a food tour based on the books, as if there weren’t enough reasons to want to visit Italy and Sicily! Previous Next