Candlelight Supper at Its Best

by Susan Lodge

This easy recipe, that serves two, is ideal for Valentine's Day dinner with your special someone. Add a crisp salad, dry white wine, and candles then let romance flow.

Photo by tiramisustudio.

ROMANTIC RISOTTO
75g (3oz.) butter
1 small onion, chopped
3 cloves garlic, crushed or finely chopped
200g (7oz.) Arborio risotto rice
150ml (5 oz.) white wine
75g (3oz.) mushrooms, cleaned and sliced
A few sprigs of fresh thyme leaves, stripped from the stalks
500ml (18oz.) fish or chicken stock
1 lemon
100g (4oz.) green string beans, cooked and halved
200g (7oz.) prawns (large shrimp), peeled and cooked
3 - 4 thin slices of salami or chorizo, chopped, for garnish
1 sprig of basil for decoration

Melt half the butter in a large saucepan and sauté the onion and garlic for about 3-4 minutes over a moderate heat.

Stir in the rice and mix well to coat the grains with the onion mixture.

Add the wine, mushrooms, and thyme. Stir well. Let the wine bubble and evaporate for a few seconds then stir in a ladle of stock. Cook gently until the moisture has been absorbed by the rice. Add the rest of the stock, a ladle at a time, making sure all the liquid is absorbed between additions. Stir frequently to prevent the rice sticking to the bottom of the pan. This process should take about fifteen to twenty minutes. Taste the risotto. The mixture should be a moist texture and the rice tender.

Stir in the rest of the butter, juice from half the lemon, beans, and prawns. Take a few seconds to warm everything through then turn off the heat. Place a lid on the saucepan and let the risotto stand for a few minutes before serving.

Meanwhile fry the meat until crisp and use as a garnish for the risotto

Serve with a wedge of lemon.

Here's a little from my latest historical romance to peak your interest.

Marriage to a cruel dandy is not how Hetty Avebury envisions spending the rest of her life. Determined to avoid the match, she raises funds the only way she knows how – gambling. Her plans go astray and she finds herself on board a man-of-war under the care of its high handed physician. But Hetty soon realizes that Doctor Withington is not quite the stuffed shirt she had first imagined.

If it wasn’t bad enough declaring one of the pressed men as a woman, Robert has been tasked with the tiresome job of returning her safely back to her dysfunctional family. It was ten years ago when his father gambled away his inheritance, home, and any chance of marrying the woman he loved. So when Robert discovers Hetty gambling he takes drastic action to cure her of the habit.

Amazon Buy Link

Susan Lodge’s first publishing success was a story purchased by a major UK magazine followed by a drawer full of rejections. Finally a breakthrough gave her the confidence to seek and secure a publisher for her historical romance novels Only a Hero Will Do and Rebellious Cargo.

After working in several cities including London and Bristol, she and her husband moved down to the Hampshire coast to raise their family.

Learn more about Susan and her books on her website and blog. Stay connected on  Facebook, Twitter and her Amazon Author Page.

It's Wednesday. So What's Cooking?

Pork Chops & Apples, Rice, and Fresh Green Beans

If you recall, I have a terrible time cooking pork chops that aren’t tougher than the soles of my shoes. Marinated pork chops braised in white wine was my first successful attempt. Since pork chops are a favorite of Studs, the New Year seemed like a good time to devise a second recipe that was easy and tasty. Give it a try and please let me know what you think.

Pork Chops & Apples
Rice
Fresh Green Beans
White Wine – Riesling

Pork Chops & Apples
4 pork loin chops preferably on the bone ½ inch thick
1 tsp. dried sage, crushed
Pam nonstick spray coating
1 small onion sliced and separated into rings
1 apple cored and cut into wedges
1 cup apple juice
2 tsp. brown sugar
1 tbsp. cold water
2 tsp. corn starch

Preheat oven to 215°F.

Trim off the fat from the chops, then rub sage on both dies of the meat.

Spray a cold 12 inch frying pan with Pam. Heat the pan on medium until warm, add the meat and cook for 5 minutes. Turn, add most of the onion, and cook 5 minutes. Remove chops and onion to a plate, tent with foil, and set in oven.

Wipe the pan with a paper towel, then add the remaining onion, apple wedges, juice, and brown sugar. Bring to a boil, reduce heat, and simmer 3 – 5 minutes until apples are crisp-tender.

Combine water and cornstarch, then pour into the skillet. Stir constantly until the mixture thickens and bubbles. Continue cooking for 2 minutes, regulating heat to keep a slow boil.

To serve, arrange chops, rice, and green beans on dinner plates. Lay a few apple slices with sauce over the chops.

Rice
Your favorite brand
Chicken stock
Water

Follow the package direction for the rice, replacing half the water with chicken stock.

Fresh Green Beans
Plan 10 beans per person
Water
Butter
Pepper

Fill a medium-size saucepan with cold water, leaving enough room to add the beans. Cover pot and set on the stove over medium high heat.

Trim the ends off the beans, then rinse in a colander. Add the beans to the pot when the water comes to a hard boil. Cook 5-10 minutes until crisp-tender. Drain and return to the pot.

Add the butter and pepper. Stir well and serve.

If your meal isn’t quite ready, cover the pot with a lid and place in the oven to keep warm.

I'll be back Monday with George Wilhite and his uncanny sense of what horrifies readers and has them begging for more. Until then...

Happy Eating!

Sloane Taylor
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It's Wednesday. So What's Cooking?

Chicken Stir-fry, Rice, and Tossed Salad.

Christmas is only a few short days away. Cooks need a tasty and fast dinner menu so they can get on with more important things. This week we have such a meal, and one I'm sure you'll enjoy.

Chicken Stir-fry
Rice
Tossed Salad
White Wine – Chardonnay

Chicken Stir-fry
1-1 ½ lb. boneless/skinless chicken thighs cut into strips
½ tsp. ground ginger
Freshly ground black pepper to taste
2 tbsp. vegetable oil
Splash sesame seed oil or olive oil
½ red pepper cleaned and cut into strips
1 small head broccoli
10 baby carrots in the cello pack cut in half lengthwise
1 small onion halved and sliced
2 garlic cloves sliced
¾ cup chicken broth
1 tbsp. soy sauce
2 tbsp. cornstarch

Combine chicken, ginger, and pepper in glass bowl. Set aside.

On medium high heat, warm oils in wok or large frying pan until shimmering. Sir-fry chicken until no longer pink about 3-5 minutes. Remove from pan to a clean bowl.

Add vegetables and garlic to pan and stir-fry to crisp tender, about 5 minutes.

Combine stock, soy sauce, and cornstarch in a small bowl until well blended. Stir into hot skillet. Add chicken and pepper. Cook over high heat, stirring constantly, until mixture thickens and bubbles.

Rice
I prefer Uncle Ben’s original rice. It’s easy and never fails. Instead of water use chicken stock to increase the flavor. Sprinkle a little parsley over the top for a prettier effect.

Tossed Salad
Lettuce from 2 different types torn into bite size pieces, red leaf and head are excellent combinations
Tomatoes chopped
Cucumber peeled and sliced
Zucchini diced
Green Onions sliced, be sure to add some of the green
Mushrooms sliced

Combine everything, or any grouping you like. When you're ready to serve, toss with your favorite dressing, but be careful not to add too much. The lettuce will get soggy.

I'll be off for the Christmas, but will have a new menu for you next Wednesday. Until then...

Happy Holidays!

Sloane Taylor
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It's Wednesday. So What's Cooking?

Sautéed Chicken Breast, Rice, and Salad.

After the holiday it’s nice to return to normal with a simpler meal. This week we’re doing it easy because I’m tired!

Sautéed Chicken Breast
Rice
Salad
Dry Crisp White Wine

Chicken
Boneless chicken breasts. I prefer Tyson’s bag of frozen breasts.
Milk
Olive oil
Chicken stock fresh or canned
Marjoram to taste
Chopped parsley, preferably fresh

Place the breasts in a glass dish, cover with milk and soak for a minimum of 3 hours. You can also soak them overnight. If you choose to soak for more than 3 hours be sure to refrigerate the dish. I learned this from a very talented chef in Salzburg, Austria.

Preheat the oven to 200°. Put your dishes and serving platter in the oven to warm them.

Sauté the breasts in olive oil until the juices run clear 20 – 25 minutes. Be careful not to overdo the cooking. Should the chicken look dry at any point add a bit of the stock.

Sprinkle with chopped fresh parsley and serve.

Rice
Follow the instructions of the rice box to prepare. Substitute chicken stock for half of the water.

I like to sprinkle with chopped fresh parsley to camouflage the pasty whiteness.

Salad
Select at least two different types of lettuce then clean out your fridge. Throw in cut up radishes, carrots, cucumbers, zucchini, and anything else that strikes your fancy. Toss it all together then refrigerate until serving time.

Pass around the flavored olive oil you made last month and enjoy.

Any leftover chicken and rice makes a perfect lunch and is easily reheated. It can be frozen for up to one month. Before you seal the lunch package be sure to add a few tablespoons of chicken stock to keep the rice moist during the reheat.

I'll be back Monday with Jan Springer. Until then...

Enjoy!
Sloane Taylor
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It's Wednesday. So What's Cooking?

Salmon on the Grill, Rice, and Broccoli Stir-fry

One last outdoor grill recipe before Indian summer turns into Old Man Winter. I am not a fish lover, especially salmon, but this recipe has won me over. Give it a try and let me know what you think.

Salmon on the Grill
Rice
Broccoli Stir-fry
Chardonnay Wine

Salmon on the Grill
1 pound salmon filet
1 bottle Italian salad dressing – I prefer the low or no fat type
1 fresh lime
Pam


 
Place the salmon in a plastic bag. Squeeze the lime juice over the fish. Pour in enough salad dressing to cover the filets. Seal the bag and gently move it around to completely submerge the fish. Insert the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place. Marinade 3 hours or so, but not longer than 6.

Heat grill to medium. Spray Pam onto a doubled sheet of aluminum foil. Lay the prepared foil on the grill, then add the fish skin side up. Grill 7 minutes each side. Turn once. Scrape off the silver skin before you serve the salmon.

Dress up the salmon when you serve it by sprinkling a little fresh, chopped parsley over the fish. No fresh? Dried works just as well. The chopped green from onions/scallions works nicely, too.

Rice
Use your favorite brand of rice, mine is Uncle Ben’s Original. Prepare with fresh or canned chicken broth in place of water.

Cook per package directions.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 - 6

Have a wonderful weekend. I'll be back Monday with S.G. Rogers. Until then...

Happy Writing!

Sloane Taylor
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It's Wednesday. So, What's Cooking?

Easy Baked Chicken Breasts, Rice, and Salad.

It’s hard to believe fall is a few short weeks away. Soon it will be time for chili and stew. I refuse to let go of summer and easy cooking just yet. This week we have a menu that is so easy you’ll want to repeat it during the holiday season to lighten your work load.

Easy Baked Chicken Breasts
Rice with Chicken Stock
Salad
Crisp White Wine - Chardonnay

Easy Baked Chicken Breasts
4 boneless chicken breasts
5 tsp. Italian seasoned dry bread crumbs
½ cup mayonnaise
½ cup grated Parmesan cheese

Preheat the oven to 425°F.

Spray the baking dish with a light coating of Pam. Rinse the chicken and pat dry.

Mix the mayo and bread crumbs together in a small bowl. Spread onto both sides of the chicken.

Sprinkle the top of the coated chicken with the Parmesan cheese.

Bake for 20 minutes.

This is a mouth watering dish that freezes well.

Rice
Select your favorite brand of rice and make according to the package directions. Substitute half the water for chicken stock.

I like to make extra as rice freezes well then it’s handy when I’m running late on another day.

Salad
lettuce
zucchini peeled & quartered
tomatoes quartered
green onions sliced
your favorite bottled dressing

Use a variety of lettuces for more texture and taste. Toss all the ingredients, except the dressing, in a large bowl. Refrigerate until meal time.
Are you more occupied with working in the yard than cooking? Try this month’s selection and your family, or lover, will think you spent the day over a hot stove.

I'll be back Friday with a little more for aspiring authors. Until then...

Happy Eating!

Sloane Taylor

It's Wednesday. So, What's Cooking?

Salmon on the Grill, Rice, and Grilled Veggies.

I’ve never been a big fan of fish, especially salmon. Studs is. This caused a dilemma in our little house until I adapted an old friend’s recipe to my taste and fell in love.

Salmon on the Grill
Rice
Grilled Veggies
Chardonnay Wine

Salmon on the Grill
1 salmon filet per person
1 fresh lime or lemon
1 bottle Italian salad dressing – I prefer the low or no fat type
Pam

Place the salmon in a plastic bag. Squeeze the juice from the lime over the fish. Pour in enough salad dressing to cover the filets. Seal the bag and gently move it around to mix in the juice.

Lay the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place. Marinate in fridge for 1 – 5 hours.

Heat grill to medium. Spray Pam onto a doubled sheet of aluminum foil. Lay the prepared foil on the grill, then add the fish, scale side up. Grill 7 minutes. Turn. Grill 5-7 minutes or until fish is flaky. Scrape off the silver skin before you serve the salmon.

Grilled Veggies
Zucchini
Mushrooms
Onion
Yellow and Red Peppers
Potatoes
And anything else that strikes your fancy!

Slice all the veggies to medium thickness pieces. I like to slice the zucchini and potatoes on an angle. It looks nice.

Make one package per person. Pam aluminum foil, then layer veggies onto foil. Season with pepper and several pats of butter. Seal tight.

Grill 15-20 minutes on medium.

Rice
Use your favorite brand of rice, adding packaged chicken broth in place of the water. Save some of the red or yellow pepper from the veggies and toss into the rice at the beginning.

Cook per package directions.

I'll be back Friday with a little more for aspiring authors. Until then...

Bon Appétit!

Sloane Taylor

It's Wednesday. So What's Cooking?

Tilapia with Citrus Bagna Cauda and Rice.

June is busting out all over and so will I if I don’t start eating healthier. After a few failed attempts, I’ve finally come up with a nice fish recipe Studs enjoys. I hope you will, too.



Tilapia with Citrus Bagna Cauda
Rice
Tossed salad
White Wine – Riesling or Chardonnay




Tilapia with Citrus Bagna Cauda

3 tilapia filets
1½ tbsp. butter
1 tbsp. extra virgin olive oil plus 1 tsp.
½ tsp. anchovy paste
2 cloves garlic pressed
1 tbsp. orange juice plus ½ tsp.
1 tbsp. fresh basil if you use dried then 1 tsp.
½ tsp. lemon juice
Fresh ground pepper to taste

Sauce
Preheat oven to 200°F

Heat butter and olive oil in a pan until butter is melted. Add anchovy paste. Stir to dissolve. Add garlic, cook until fragrant about 30 seconds. Remove from heat. Stir in orange and lemon juices. Keep warm in preheated oven.

Sauce can be made 1 day ahead. Cool, cover and refrigerate. Warm before using.

Fish
Sprinkle fish with pepper. Brush with remaining olive oil. Fry fish on medium until opaque, about 3 minutes per side. Drizzle sauce over the fish and serve.

Rice
Prepare your favorite brand as the package directs, but replace half the water with chicken broth for more flavor.

Tossed Salad
Lettuce from 2 different types torn into bite size pieces green leaf and head are excellent
Tomatoes sliced
Cucumber peeled and sliced
Green Onions, sliced, be sure to include some of the green
Mushrooms sliced
And anything else that strikes your fancy

Combine everything and toss well. Cover with a damp paper towel, then store in the refrigerator until ready to serve. When it's time, toss salad with your favorite dressing. Be careful not to add too much or the lettuce will get soggy. Portion out onto chilled salad plates or chilled bowls and serve.

I'll be back Friday with new writing tips. Until then...

Eat Well!

Sloane Taylor

It's Wednesday, so What's Cooking? Chop Suey with a Kick.

It gripes me to no end to see chop suey meat in the grocery store hovering close to $4.00 a pound. These fatty chunks are scraps the butcher carved off who knows what, or when, and lumped into a package for us consumers to blithely purchase.

Don't do it!

Over the years, I have learned it is best, and cheaper, to buy small roasts on sale. At least I know what meat I’m actually getting.

Eggs Rolls
Chop Suey with a Kick
Rice
Hot Tea, Saki, Chardonnay Wine or Cabernet Sauvignon

Eggs Rolls
Many grocery stores sell egg rolls in the deli. If you go this route, reheat them at 350F for 15 – 20 minutes.

The other day my store was out of them so I used Tai Pei Mini Vegetable Spring Rolls, found in the freezer section. The bag holds 15 rolls and 2 sauce packets. No MSG is added and they have zero trans fat. They baked up crisp in 12 minutes at 450F. The taste and texture were wonderful!

Serve the egg rolls as an appetizer just before the rest of your meal is done cooking.

Chop Suey with a Kick
2 pounds boneless beef roast trimmed of fat and connective tissue
1 pound boneless pork roast trimmed of fat and connective tissue
3 celery ribs chopped
1 cup large onion chopped
2 tbsp. olive oil – more may be required
2 tbsp. butter
14 oz. beef stock
4 tbsp. corn starch
2 tbsp. bead molasses
3 tbsp. soya sauce
1 can bean sprouts drained
1 can sliced water chestnuts drained
1 tsp. crushed red pepper – the more you add, the bigger the kick
1 glove garlic pressed
Fresh mushroom sliced thick - optional
Freshly ground black pepper to taste

Cut the meats into 2 inch cubes.

Over medium high heat, combine the oil and butter in a large pot. When the foam subsides, brown the meat in batches. Be sure not to overcrowd the pot. When the batch is browned, remove to a bowl and continue until the meat is complete.

Add celery and onions, sauté until soft, about 5 minutes.

Lower heat to medium. Return meat to the pot. Blend beef stock and corn starch, then stir into pot. Add in bead molasses and soya sauce. Stir well.

Mix in bean sprouts, water chestnuts, crushed red pepper, and garlic. Cover pot and simmer 1 hour.

Add mushrooms and black pepper 10 minutes before the chop suey is finished.

Serve over rice.

Rice
Your favorite brand
Chicken stock

Prepare rice following the package directions, but exchange ½ the water required with chicken stock.

The chop suey freezes well for future meals.

I'll be back Friday with more writing tips. Until then...

Happy Cooking!

Sloane Taylor
www.sloanetaylor.com