Monday, January 28, 2008
Blogging At A New Site
Hi everyone! I'm now blogging about writing and recipes here. Please come join me.
Sunday, March 18, 2007
Fish and Noodle Packets and Sugar Snap Peas
It's been awhile since I've made time to record one of my recipes, but I did some experimenting with dinner tonight that turned out nicely so I wanted to share it.
Yesterday, I watched an episode of Good Eats with Alton Brown where he explained packet cooking. I downloaded a recipe for shrimp noodle packets from the Food Network site and then discovered I didn't actually have a bag of frozen shrimp in the freezer like I thought I did so I pulled out some thinly cut tilapia fillets instead. I also substituted sherry for the mirin since I didn't have time to make it to the specialty market to get some. I cooked the packets for the same amount of time specified in the recipe (15 minutes at 400F) and they turned out great. I definitely recommend giving this one a try whether with fish fillets or shrimp. It's fast to put together and yummy!
For a side dish, I pulled some sugar snap peas out of the freezer but I wanted to do something more exciting that simply eating them up. Here's what I did:
In a microwavable bowl, combine:
1 bag (14oz) sugar snap peas
2T water
2 tsp butter
2 tsp chopped fresh mint leaves
salt and pepper to taste
Microwave according to package directions.
They turned out really great and far more exciting than if I'd just left them plain. Even my three year old enjoyed them!
Yesterday, I watched an episode of Good Eats with Alton Brown where he explained packet cooking. I downloaded a recipe for shrimp noodle packets from the Food Network site and then discovered I didn't actually have a bag of frozen shrimp in the freezer like I thought I did so I pulled out some thinly cut tilapia fillets instead. I also substituted sherry for the mirin since I didn't have time to make it to the specialty market to get some. I cooked the packets for the same amount of time specified in the recipe (15 minutes at 400F) and they turned out great. I definitely recommend giving this one a try whether with fish fillets or shrimp. It's fast to put together and yummy!
For a side dish, I pulled some sugar snap peas out of the freezer but I wanted to do something more exciting that simply eating them up. Here's what I did:
In a microwavable bowl, combine:
1 bag (14oz) sugar snap peas
2T water
2 tsp butter
2 tsp chopped fresh mint leaves
salt and pepper to taste
Microwave according to package directions.
They turned out really great and far more exciting than if I'd just left them plain. Even my three year old enjoyed them!
Thursday, February 8, 2007
Another New Release: Wolf Caller 1: Control
The first book in my new werewolf series, Wolf Caller 1: Control, is now available from Changeling Press. To learn more about it, click here.
February Column Posted
In my February Passionate Kitchen column, I list links that help you eliminate the stress of finding something to cook for dinner. Check it out here. *Warning: Other articles in this ezine you are linking to contain adult material.*
Tuesday, January 30, 2007
New Book Release
Changeling Press has just released my Valentine Candy Kiss, Lupercalian Feast. You can learn more about it and read and excerpt here. *Warning: This story if for those 18 and over only.*
Sunday, January 28, 2007
Banana Nut Muffins
I made these muffins for breakfast yesterday and we ended up snacking on them all day. The recipe is very simple and relatively healthy for a muffin. I lowered the fat from the standard recipe I had used, added a whole grain (oatmeal) and cut the sugar.
Banana Nut Muffins
1 cup all purpose flour
1 cup old-fashioned oats
1 t baking powder
1/2 t salt
2T sugar
1 cup milk
1/4 cup canola oil
1 egg
2 medium bananas, mashed
1/2 cup chopped pecans (or any nut you prefer)
Preheat oven to 400F. Mix all ingredients in a medium-sized bowl. Then spoon into 12 lined or greased muffin cups and bake for 20 minutes.
I used regular paper muffin liners and had some trouble with them sticking to the liners before they were thoroughly cooled. I'm hoping to get some silicone muffin cups soon and see how they work.
Banana Nut Muffins
1 cup all purpose flour
1 cup old-fashioned oats
1 t baking powder
1/2 t salt
2T sugar
1 cup milk
1/4 cup canola oil
1 egg
2 medium bananas, mashed
1/2 cup chopped pecans (or any nut you prefer)
Preheat oven to 400F. Mix all ingredients in a medium-sized bowl. Then spoon into 12 lined or greased muffin cups and bake for 20 minutes.
I used regular paper muffin liners and had some trouble with them sticking to the liners before they were thoroughly cooled. I'm hoping to get some silicone muffin cups soon and see how they work.
Great New Site - Tastespotting
I spent an embarrassing amout of time last night looking at the pictures and following links from Tastespotting. Delightful food porn and fun kitchen gadgets too. Check it out!
Wednesday, January 17, 2007
January Passionate Kitchen Column
The January edition of the cooking column I write for Changeling Press's free ezine is now available. To read it, click here
Cheese Scones
I took a longer than expected holiday vacation from blogging but I'm back now and hoping to bring you regular recipe posts once again at least until my baby is born around the beginning of spring. Then I'll be taking another hiatus for certain :)
My daughter and I have been having a lot of tea parties lately so I wanted to share one of our favorite tea accompaniments, cheese scones. Theses scones are fabulous on their own, with butter, or sliced open and filled with jam and ham or prosciutto.
Cheese Scones
1.5 cups flour
2t baking powder
1t dry mustard
1/2t salt
1/4 cup butter
1 cup grated cheddar cheese
2T grated Parmesan
1 egg
1/2 cup buttermilk
1) Preheat oven to 400F. Mix dry ingredients together then cut in butter with a pastry blender or two knives or rub it in with your fingers. Mixture should look like soft granules.
2) Mix in cheeses. Beat egg into buttermilk then add to bowl and stir until a dough forms.
3) Turn dough out onto counter and knead a few times. (This is the tricky part. Either too much or two little kneading can ruin the texture of the scones. I've found that about 2 minutes of kneading works for me.)
4) Roll out until dough is 1/2 inch thick. Cut into triangles or circles. Place on ungreased cookie sheet and bake 12-15 minutes.
Makes 12 scones.
My daughter and I have been having a lot of tea parties lately so I wanted to share one of our favorite tea accompaniments, cheese scones. Theses scones are fabulous on their own, with butter, or sliced open and filled with jam and ham or prosciutto.
Cheese Scones
1.5 cups flour
2t baking powder
1t dry mustard
1/2t salt
1/4 cup butter
1 cup grated cheddar cheese
2T grated Parmesan
1 egg
1/2 cup buttermilk
1) Preheat oven to 400F. Mix dry ingredients together then cut in butter with a pastry blender or two knives or rub it in with your fingers. Mixture should look like soft granules.
2) Mix in cheeses. Beat egg into buttermilk then add to bowl and stir until a dough forms.
3) Turn dough out onto counter and knead a few times. (This is the tricky part. Either too much or two little kneading can ruin the texture of the scones. I've found that about 2 minutes of kneading works for me.)
4) Roll out until dough is 1/2 inch thick. Cut into triangles or circles. Place on ungreased cookie sheet and bake 12-15 minutes.
Makes 12 scones.
Wednesday, December 13, 2006
Chocolate Chip Pound Cake
Here's one more recipe in my series of doctored cake mix treats. I taught at a small private high school several years ago and our secretary used to make one of these for the teachers on occasion or whenever one of her three kids needed to bring a treat to school. (We were Louisiana, and we took food very seriously. Someone always needed to bring a treat to school. I lived there 6 years and gained 20lbs.) The cake became famous in the school, and I begged for the recipe when I moved.
Chocolate Chip Pound Cake
1 box yellow cake mix
1 small (3 oz) box instant chocolate pudding mix
1/2 cup sugar
3/4 cup oil
3/4 cup water
4 large eggs
8 oz sour cream
1 cup semi-sweet chocolate chips*
Mix all the ingredients except the chips for two minutes on medium speed. Stir in chips and pour batter into a well-greased bundt pan. Cook for 1 hour at 350F.
*The only tricky part is keeping the chips from sinking to the bottom while the cake cooks. To prevent this, I tossed them with about 1 tsp of flour. Sometimes they still sink a bit so I make sure the pan is very well greased so the cake will come out in one piece. It's yummy no matter what happens :)
Chocolate Chip Pound Cake
1 box yellow cake mix
1 small (3 oz) box instant chocolate pudding mix
1/2 cup sugar
3/4 cup oil
3/4 cup water
4 large eggs
8 oz sour cream
1 cup semi-sweet chocolate chips*
Mix all the ingredients except the chips for two minutes on medium speed. Stir in chips and pour batter into a well-greased bundt pan. Cook for 1 hour at 350F.
*The only tricky part is keeping the chips from sinking to the bottom while the cake cooks. To prevent this, I tossed them with about 1 tsp of flour. Sometimes they still sink a bit so I make sure the pan is very well greased so the cake will come out in one piece. It's yummy no matter what happens :)
Monday, December 11, 2006
Easy Sour Cream Pound Cake
Since so many of you were excited about the easy chocolate cookies, I wanted to share another doctored cake mix recipe. This one is for a pound cake that is amazingly moist and scrumptious.
Sour Cream Pound Cake
1 box yellow cake mix
8 oz sour cream (I've used light and nonfat with no adverse effects.)
4 eggs
1/2 cup shortening
1/2 tsp almond extract (I have omitted this when I didn't have it on hand.)
1 tsp vanilla
Mix all ingredients for 4 minutes. Pour batter in a bundt pan sprayed with non-stick cooking spray and bake at 325F for 50 minutes. Cool in pan for 10 minutes then cool completely on a wire rack.
Sour Cream Pound Cake
1 box yellow cake mix
8 oz sour cream (I've used light and nonfat with no adverse effects.)
4 eggs
1/2 cup shortening
1/2 tsp almond extract (I have omitted this when I didn't have it on hand.)
1 tsp vanilla
Mix all ingredients for 4 minutes. Pour batter in a bundt pan sprayed with non-stick cooking spray and bake at 325F for 50 minutes. Cool in pan for 10 minutes then cool completely on a wire rack.
Sunday, December 10, 2006
Chocolate Crackle Cookies
In order to keep up with work and do some other fun holiday activities with my daughter, we've had to simplify our holiday baking from what we did last year. In 2005, we made 13 different kinds of cookies all completely from scratch. I think we over did it a bit. On Christmas Eve, my mom offered my daughter a cookie and she said "I'm sick of cookies." LOL! This year, I think we'll make more like 6 or 7 and the following recipe starts off with a cake mix. It is probably the easiest cookie I've ever made and amazingly delcious - goey and chocolately. So if you need a quick, easy cookie especially if you are baking with a young child, here's a recipe for you.
Chocolate Crackle Cookies
1 box Devil's Food cake mix
1 egg
1 tub of Kool Whip or other frozen whipped topping (thawing it is ideal but it works frozen if you mix it longer)
1/2 cup confectioner's sugar (for rolling)
Mix all ingredients except sugar until well-blended. Roll dough into 1-inch balls then roll balls in sugar and placed on an ungreased pan. Bake at 350F for 15 minutes.
Chocolate Crackle Cookies
1 box Devil's Food cake mix
1 egg
1 tub of Kool Whip or other frozen whipped topping (thawing it is ideal but it works frozen if you mix it longer)
1/2 cup confectioner's sugar (for rolling)
Mix all ingredients except sugar until well-blended. Roll dough into 1-inch balls then roll balls in sugar and placed on an ungreased pan. Bake at 350F for 15 minutes.
Saturday, December 9, 2006
Make Your Own Instant Oatmeal
This time of year we probably all need some quick and inexpensive kitchen tips. I enjoy reading Parent Hacks and today I saw a post with a recipe for making your own oatmeal packets. You can check that recipe out here. I make a slightly simpler version that I wanted to share with you.
Instant Oatmeal
1) Make a few cups of oatmeal powder from Old Fashioned (not quick cooking) oats by grinding oatmeal in a food processor or blender. I store this in an empty oatmeal container.
2) For each "packet" (I use baggies.) added 1/4 cup oats and 1/8 cup powder for a serving the same size as an instant oatmeal packet.
3) Add boiling water to make the consistency you like as well as other additions that you like: sugar, fruit, butter, etc.
Instant Oatmeal
1) Make a few cups of oatmeal powder from Old Fashioned (not quick cooking) oats by grinding oatmeal in a food processor or blender. I store this in an empty oatmeal container.
2) For each "packet" (I use baggies.) added 1/4 cup oats and 1/8 cup powder for a serving the same size as an instant oatmeal packet.
3) Add boiling water to make the consistency you like as well as other additions that you like: sugar, fruit, butter, etc.
Monday, December 4, 2006
Meatball Sandwiches, Paninis, and Soup
This week I decided to make two recipes from Everyday Italian and one from The Wednesday Chef. Last night, I made Giada de Laurentiis's Grilled Vegetable Paninis and they were delicious. The thick slices of eggplants and zucchini made them hearty and filling even for someone like me who rarely feels as full as she should from vegetarian meals.
Tonight I'm going to make the Mini Meatball Heroes and I think they will be soooo yummy. Meatball sandwiches are something I often crave.
Later this week, I 'm going to make Ribolita de Luana which I read about on The Wednesday Chef. Ribolita is a Tuscan vegetable and bread soup. This version leaves out the bread, but I may experiment with adding it back in. I've been trying to eat more vegetables, and this sounds like a yummy way to do it.
I'd love to hear what everyone else is making this week.
Tonight I'm going to make the Mini Meatball Heroes and I think they will be soooo yummy. Meatball sandwiches are something I often crave.
Later this week, I 'm going to make Ribolita de Luana which I read about on The Wednesday Chef. Ribolita is a Tuscan vegetable and bread soup. This version leaves out the bread, but I may experiment with adding it back in. I've been trying to eat more vegetables, and this sounds like a yummy way to do it.
I'd love to hear what everyone else is making this week.
December Passionate Kitchen Column Posted
This blog was inspired by the column I write for A Cheeky Changeling, the free ezine of Changeling Press. The December edition is now available. My column includes two of my favorite family holiday recipes, Lemon Meringue Pie and Pecan and Sage Dressing as well as some encouragement about holiday cooking. To read it, click here
Friday, December 1, 2006
New Book Release - Solstice Craving
Changeling Press has just released my werewolf Winter Solstice story, Solstice Craving. To read more about it, go to the front page of my website. *Warning: This story if for those 18 and over only.*
Gingerbread Cookies
As promised, I'm reporting in on making gingerbread cookies with my daughter. We made the dough on Wednesday so it could chill (recipe follows). Then we spent a wonderful afternoon on Thursday making gingerbread cookies with a few friends. We used our gingerbread boy and girl cutters and a few holiday ones too. The girls cut out a few cookies each then sat down with their creations at a table filled with sugar, sprinkles, red hots, raisins and other decorative treats. They had a blast. Though the cookie decorating did dissolve into licking up the colored sugar from their plates. We made several pans of cookies, and they all turned out perfectly so the recipe is definitely a keeper. It comes from the King Arthur Flour Cookie Companion which I highly recommend to anyone who loves to make cookies.
Gingerbread Cookies
3/4 cup unsalted butter
3/4 cup brown sugar
3/4 cup molasses
1 tsp salt
2t cinnamon
2t ground ginger
1/4t ground cloves
1 egg
1t baking powder
1/2 t baking soda
3 1/2 cups all purpose flour (I found the dough a little too thin and added 2 more tablespoons of flour)
1) Put butter and next six ingredients in a saucepan and cook over low heat until butter is melted. Pour into a mixing bowl (I used the one for my stand mixer) and allow to cool to room temperature.
2) Add egg and combine. Add dry ingredients and mix until just combined (use the loweset setting if using a stand mixer).
3) Divide dough in half, form into flattened balls, cover tightly and refrigerate for at least 1 hour.
*I apparently got distracted and left you hanging on the instructions. Here are the rest.
4) Roll out the chilled dough and cut into gingerbread men or any other shape you like. Decorate with candies, sugar, raisins, red hots, etc.
5) Bake 8-10 minutes at 375F.
6) Cool on a wire rack and ice if desired.
Enjoy!
Gingerbread Cookies
3/4 cup unsalted butter
3/4 cup brown sugar
3/4 cup molasses
1 tsp salt
2t cinnamon
2t ground ginger
1/4t ground cloves
1 egg
1t baking powder
1/2 t baking soda
3 1/2 cups all purpose flour (I found the dough a little too thin and added 2 more tablespoons of flour)
1) Put butter and next six ingredients in a saucepan and cook over low heat until butter is melted. Pour into a mixing bowl (I used the one for my stand mixer) and allow to cool to room temperature.
2) Add egg and combine. Add dry ingredients and mix until just combined (use the loweset setting if using a stand mixer).
3) Divide dough in half, form into flattened balls, cover tightly and refrigerate for at least 1 hour.
*I apparently got distracted and left you hanging on the instructions. Here are the rest.
4) Roll out the chilled dough and cut into gingerbread men or any other shape you like. Decorate with candies, sugar, raisins, red hots, etc.
5) Bake 8-10 minutes at 375F.
6) Cool on a wire rack and ice if desired.
Enjoy!
Monday, November 27, 2006
Book Contest Winner
Anyone who posted from the start of this blog through Nov 22 was eligible to win a copy of one of my books. And the winner is........Tam. Please email me and let me know what book you would like. Thanks to everyone for checking in here. Keep the comments coming!
Silvia
Silvia
Saturday, November 25, 2006
My Second Print Book Available Now!
My erotic Regency historical, A Carnal Agreement is now available in print. You can find it at
Amazon: http://www.amazon.com/Carnal-Agreement-Silvia-Violet/dp/1599982943/sr=1-1/qid=1164453590/ref=sr_1_1/104-9897808-3710349?ie=UTF8&s=books
Barnes and Noble: http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?z=y&EAN=9781599982946&itm=1
or My Bookstore and More (Samhain Publishing's online store): http://www.mybookstoreandmore.com/product_info.php?products_id=290&osCsid=7c30c67a6907eda26dcc2efb0312afe1
To read an excerpt, follow this link to my website: http://violet.chaosnet.org/excerpts/aca2.shtml
*Warning: This excerpt contains adult content. 18 and over only please.*
Amazon: http://www.amazon.com/Carnal-Agreement-Silvia-Violet/dp/1599982943/sr=1-1/qid=1164453590/ref=sr_1_1/104-9897808-3710349?ie=UTF8&s=books
Barnes and Noble: http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?z=y&EAN=9781599982946&itm=1
or My Bookstore and More (Samhain Publishing's online store): http://www.mybookstoreandmore.com/product_info.php?products_id=290&osCsid=7c30c67a6907eda26dcc2efb0312afe1
To read an excerpt, follow this link to my website: http://violet.chaosnet.org/excerpts/aca2.shtml
*Warning: This excerpt contains adult content. 18 and over only please.*
Sunday, November 19, 2006
Oatmeal Muffins with Dates and Walnuts
I love muffins, and I have a lot of fun creating new combinations both sweet and savory. Because I bake frequently and I keep all my baking supplies together in two bins on a shelf in the kitchen, I can pull these muffins together in ten minutes, pop them in the oven, and hbave them ready 15-20 minutes later. So I can make them for breakfast even on weekday mornings. I love the smell of warm muffins baking while I get dressed. Then I can sit down with a fresh baked muffin, a cup of coffee and some butter and pretend I'm having a calm, peaceful Martha Stewart-like breakfast experience even if my daughter is whining and my husband just rushed out the door to work.
You can use this muffin base to make oatmaeal muffins with almost any combinations of add-ins - nuts, seeds, dried fruit, etc. Add up to 1.5 cups of whatever you like. If you prefer a sweeter muffin, you can use 1/4-1/2 cup sugar and increased milk to 1 cup. Maple syrup can also be used in place of the honey.
Oatmeal Muffins with Dates and Walnuts
1 cup flour
1 cup old fashioned oats
1/4 cup wheat germ
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup oil
1/4 cup honey
3/4 cup milk
1/2 cup walnuts
3/4 cup chopped dates
Mix all ingredients together. Fill lined or greased muffin cups and bake at 400F for 15-20 minutes. Makes 10-12 muffin depending on how full you fill the cups.
You can use this muffin base to make oatmaeal muffins with almost any combinations of add-ins - nuts, seeds, dried fruit, etc. Add up to 1.5 cups of whatever you like. If you prefer a sweeter muffin, you can use 1/4-1/2 cup sugar and increased milk to 1 cup. Maple syrup can also be used in place of the honey.
Oatmeal Muffins with Dates and Walnuts
1 cup flour
1 cup old fashioned oats
1/4 cup wheat germ
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup oil
1/4 cup honey
3/4 cup milk
1/2 cup walnuts
3/4 cup chopped dates
Mix all ingredients together. Fill lined or greased muffin cups and bake at 400F for 15-20 minutes. Makes 10-12 muffin depending on how full you fill the cups.
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