recipe

Visiting Detective Becki Green – “Mediterranean Potato Salad”

 

VisitingDetectiveBGMeditPotSalad copy

Remember Becki Green, the Visiting Detective that brought us the yummy brownies and then gave us the recipe? She and her sleuthing partner, Gina Monroe, took a few days off after solving their latest case and stopped in to say hello. We chatted about the success of the first book they co-wrote, “A Purse to Die For,” a really fun mystery, and the newly released second book, “A Killer Necklace,” even better than the first. Then we switched to another topic dear to Becki’s heart.

 

Becki is a vegetarian (no meat, fish or chicken in the diet and sometimes no milk or eggs) and is working toward becoming a vegan (no milk or eggs at all, not even as an ingredient in a dish). She has a great website that showcases her favorite vegetarian recipes, www.vegetariandetective.blogspot.com

 

Here’s Becki, making veggie food fun:

“I think eating veggie is mainstream these days. Everyone knows that it’s good for health, great for the environment and AWESOME for animals. My goal is to glam it up!”

 

Mediterranean Potato Salad

(No mayonnaise, no eggs, ultra-safe to take on picnics, and vibrant with fresh, summer-garden herbs.

Ingredients:
24 baby red potatoes, the larger ones halved
2 tablespoons olive oil
3 tablespoons lemon juice
salt
pepper
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 cup chopped fresh parsley
1/2 cup chopped fresh mint

 

Preparation:
Preheat oven to 400ºF.

Spread the potatoes on a 9″ X 13″ pan.

Drizzle with the olive oil and toss to coat the potatoes.

Roast for 30 min. (If it’s way too hot outside to want to turn on your oven, or you want to speed up the process, prick the potatoes with a fork and microwave them in a covered casserole dish for 10 min. on high, stirring at intervals, then drain and continue as below, except you probably don’t have to transfer the potatoes to a large bowl.)

Transfer the potatoes to a large bowl and sprinkle with the lemon juice. Salt and pepper to taste.
Let cool.
Toss in the rest of the ingredients and chill.

Serves 4-8.

 

Trust me. Sheila and I wouldn’t steer you wrong about food. This one is a keeper. 😀

~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Thanks to Cynthia St-Pierre for stopping by, the real-life good friend and writer who has been educating me about the values of going vegan. Don’t forget to check out her two mysteries, co-written with Melodie Campbell. You’ll find hi-fashion, a little vegetarian chat, some romance, and great mysteries to solve.

VisitingDetectiveBeckiGreenCYNTHIA 2015

CYNTHIA ST-PIERRE

vegetariandetective.blogspot.com

fashionationwithmystery.com

twitter.com/stpierrecynthia

google.com/+CynthiaStPierre

Member, Crime Writers of Canada and

International Thriller Writers

 

VisitingDetectiveBG-A Purse to Die For

http://viewBook.at/B008IKA022

 

VisitingDetectiveBG-A Killer Necklace

 

 

 

 

 

 

 

 

http://getBook.at/B0161QKW2C

 

 

 

 

Photos and cover images: courtesy of Cynthia St-Pierre.

 

 

 

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KNR, p. 112 “Chicken Veggie Feta Stir-fry”

 

Chicken Vegetable Feta Stir-fry

Sheila left me on my own for dinner.

 

I know. I’m a big boy and I could always have fired up the grill or ordered take-out if I needed to. But, I was on a mission to prove that I could throw together something tasty that did not involve cooking over hot coals.

 

I opened the fridge and found some cooked chicken cutlets (Sheila never leaves an empty refrigerator) and I scrounged around for other stuff to mix with the chicken.

 

Zucchini from the garden, tomatoes from the neighbor, and feta cheese left over from the Greek Salad we had for lunch. My mouth was watering already.

 

Easy dish, combining fresh produce and leftovers. Sheila gave me a thumbs-up when she saw the photo. Try it and let me know what you think.  🙂

 

Print
Kerrian's Notebook, p.112 "Chicken Vegetable Feta Stir-fry"
Author: 
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2+
 
Ingredients
  • 2 cooked chicken cutlets, cut into 1 inch chunks
  • 2 cups raw zucchini, cut into 1 inch chunks
  • 2 small tomatoes, cut into 1 inch chunks (about 2 cups)
  • 1 Tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon fresh squeezed lemon juice
  • 3 Tablespoons crumbled feta cheese
Instructions
  1. Saute chicken, spices and veggies in the olive oil, until heated through.
  2. Tomato will start to disintegrate in about 8-10 minutes.
  3. Stir frequently.
  4. Add 2 tablespoons feta cheese and stir until cheese starts to melt.
  5. Remove from heat and place directly on plates.
  6. Sprinkle 1 tablespoon feta cheese over finished dish.
  7. Serve warm.
  8. Makes two generous portions.

 

 

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KNR, p. 108 “Kerrian’s Deviled Eggs”

 

 

Deviled Eggs

 

It’s cookout season! We love to relax on the deck before dinner and while we wait for the grill to heat up, we need side dishes of all kinds to keep the ravenous guests happy. One of our favorites is Deviled Eggs. It’s an easy snack – easy to make and easy to eat. Sheila eats the plain ones and I eat the ones topped with paprika.

 

We promise that no bodies were ever found either during or after one of our cookouts.  😉

 

Print
"Kerrian's Favorite Deviled Eggs"
Author: 
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 12 jumbo eggs
  • 1/2 cup Hellmann’s mayo
  • 1 1/2 Tablespoons Gulden’s Spicy Brown mustard
  • paprika
  • ½ teaspoon salt for water
Instructions
  1. Place one dozen eggs in salted water and cook until hard-boiled. (Watch the pot and once the water starts to boil, let them boil for 10 more minutes – it should take about 20 minutes in all)
  2. Lightly tap the shells with the back of a spoon to create small cracks. Hold the boiled eggs under running water as you peel each of them – it’s easier to get the shell off. Rinse off the bits of shell and set peeled eggs aside until all are done.
  3. Slice the eggs in half from end to end. Lay them on a large tray while working with each of the yolks.
  4. Gently scoop out the yolks into a medium sized bowl. Add mayo and mustard to yolks and mix with a fork until well blended. Add more Gulden’s for a spicier mix.
  5. Place the yolk mixture back into the egg white halves with a spoon – a heaping teaspoon should do nicely to fill the cavity and create a small mound of yolk mixture.
  6. Sprinkle paprika on half the finished eggs and leave the rest plain. Chill until ready to serve.

 

Save some in the fridge to eat later.  🙂

 

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