On The Menu - Casual Chili

From Brenda's 'I Hate To Cook' Kitchen 

Casual Chili 

Now that the weather has turned cool, cold in some places, it’s chili weather. Keep in mind, I’m not into complicated recipes, but I do love to throw some chili in the crock pot on a cold day. If I think about it ahead of time, I prefer using dried beans. Be sure to soak the beans or pre-boil. In a pinch, canned beans can be used. If you do it the quick way, at least slow cook the ground beef with the spices so you get as much full flavor as possible.

Casual Chili 

Ingredients
 *one cup dried beans (Red beans are good, but sometimes I mix red and black together.)
*one can tomatoes
*one can tomato paste
*one bell pepper chopped
*fresh chili pepper chopped
(Here’s part of the casual in this recipe. I used to use ½ of a red rocotillo pepper, but they aren’t easy to find in the grocery store. For reference, they are slightly sweet and a wee bit hotter than a poblano and half as hot as a jalapeno pepper. So, my advice is to use a pepper that suits your taste.)
*a dash or more of chili powder
*tsp of cumin
*1/2 onion chopped
*1 1/3 pounds browned ground beef
*water (This will be enough to allow for the dried beans to plump up soft, otherwise, make it as thick or soupy as you like.)

Directions
I like to make it in the crock pot because it’s a no-watch way to cook. You are welcome to do it on the stove, too. I wouldn’t know how long it would take on the stove. In the crock pot, I start it on high for an hour and then switch to low for another 4-6 hours. If you use canned beans, just stir it all together once you’ve cooked the seasoned meat for forty-five minutes or so. Simmer until you’re ready to eat.

About Brenda: Brenda and her husband are gypsies at heart having lived in six states and two countries. Currently, they split their time between the Lake Roosevelt basin in Central Arizona and the pines in the north. Wherever Brenda opens her laptop, she spends most of her time writing stories of discovery and love entangled with suspense. http://www.brendawhiteside.com/

Here’s where I plug a book! Since chili weather is an expression I’ve heard all my life in Arizona, and chili cook-offs happen every winter, you could choose a book from my Love and Murder Series. The series is Arizona based and all my characters just love chili…when they are busy solving crimes or making love.

The Art of Love and Murder “A mother she never knew, the identity of her father disputed – secrets, threats and murder. Lacy’s past and present collide spinning her deeper into danger and further from love.”

Southwest of Love and Murder “Writing murder mysteries is all in a day's work until an obsessed fan brings Phoebe's stories to life.”

A Legacy of Love and Murder “Inheriting an Austrian Castle is an Alpine fairytale for August, until someone begins killing the heirs.”

The Power of Love and Murder “Penny Sparks has secrets that can ruin a presidential contender, got her family murdered…and mark her as the next hit.” 

The Deep Well of Love and Murder “A vengeful ex-husband isn’t the only obstacle for Laura Katz and Randy Silva…a high stake, bloody fight for his land threatens not only their happiness, but their lives.”

Visit Brenda's web site to read the first chapters of all of her books.

On The Menu - Christie’s Butternut Squash Soup

From Brenda's 'I Hate To Cook' Kitchen 

Christie’s Butternut Squash Soup 

Welcome back to my I Hate To Cook Kitchen. A couple of years ago, FDW and I tried an experiment, an adventure, with my son and his family. We bought a small family farm. After three years, our adventure ended, and we all went on to other lives. But it was fun and enlightening while it lasted. We each had duties on the farm, and you might guess mine was not cooking. FDW and my daughter-in-law were head cooks. My son was the farmer, and I helped out. I did love harvesting the food and eating fresh. One of my favorite recipes for fall was my DIL’s Butternut Squash soup. That’s what I’m sharing today. It’s rich and creamy. Even if you aren’t a squash fancier, you just might like this if you season it to your taste. 

Christie’s Butternut Squash Soup

(this fed four adults, one child, and we had leftovers-our butternut were large) 

Ingredients:
Two large butternut squash, cut in half and seeds scooped out
½ large onion, diced
(note here: If you want to include some other veggies you may. Christie added a small amount of fresh spinach)
Rice milk (or any milk product you prefer) as needed for a soup consistency
5-6 slices of bacon, cooked crispy and crumbled
Spices to your taste: Salt, Curry powder, Cinnamon, Black pepper

Bake squash at 400 degrees for one hour and fifteen minutes. Baste with butter occasionally. In a pan, cook the onion and any other veggie you might like in a couple of tablespoons of butter. Scoop the cooked squash out of the peeling. Puree cooked butternut in a blender adding the milk of your choice to the consistency desired. Pour into a sauce pan, add seasoning and bacon. Heat for at least ½ hour to blend the spices. Enjoy!

Farming plays a part in my 1945 historical, Post-War Dreams. Claire’s father

follows the crops, harvesting for money, and drags her around the southwest until she puts her foot down.

Post-War Dreams
Claire’s life is fraught with lost Hollywood dreams, separation from family, an unwanted suitor, and a love she can’t forget.

About Brenda: Brenda and her husband are gypsies at heart having lived in six states and two countries. Currently, they split their time between the Lake Roosevelt basin in Central Arizona and the pines in the north. Wherever Brenda opens her laptop, she spends most of her time writing stories of discovery and love entangled with suspense. http://www.brendawhiteside.com/

On The Menu - Chicken and Chard

From Brenda's 'I Hate To Cook' Kitchen 

Chicken and Chard 

Hi and welcome to my I Hate to Cook kitchen. I do love to eat. FDW does most of the cooking in our house, but once in a while I get hungry for something he doesn’t make. As you know, I like quick and easy. I also like ingredients that he never thinks about using. This simple chicken dish is a prime example. 

Ingredients:
Chicken breasts
Minced garlic
Olive oil
Fresh red chard
Cumin
Pepper

I don’t use salt when I cook. No judgements here…use it if you need it.

The amount you need of each item above is going to depend on how many you’re going to feed and how much you like the seasoning. For two of us, two large breasts and a tablespoon of garlic works. Remember that chard will cook down and a handful will practically disappear, so don’t be stingy.

Directions:
Chop the red stems of the chard into one-inch pieces. Heat the olive oil and sauté the garlic and the red stems for about five minutes. Add the chicken breasts. Season with cumin and pepper. Cook until done. Add the green part of the chard, torn into pieces. Cover and simmer until the chard is done. The red chard gives the chicken great color.

Once your tummy is full, you can relax with a good book. I’d like to recommend a light-hearted suspense, Sleeping with the Lights On.

A secret admirer, a redheaded stalker, and an eccentric millionaire throw Sandra Holiday on a dangerous path.

About Brenda: Brenda and her husband are gypsies at heart having lived in six states and two countries. Currently, they split their time between the Lake Roosevelt basin in Central Arizona and the pines in the north. Wherever Brenda opens her laptop, she spends most of her time writing stories of discovery and love entangled with suspense. http://www.brendawhiteside.com/

https://www.amazon.com/Sleeping-Lights-Brenda-Whiteside-ebook/dp/B003N3V4LK

On The Menu - Skillet Sweet Potatoes

From Brenda's 'I Hate To Cook' Kitchen

Skillet Sweet Potatoes 

I’ve never been a fan of sweet potatoes, but then the only way I’d had them was from a can, covered with marshmallows and brown sugar, and baked. Eeww. 

A couple of years ago, we shared a small farm with my son and his family. My daughter-in-law is a great cook, and she taught me how delicious sweet potatoes can be. We grew them, too. Nothing like a fresh sweet potato, baked and doused with butter—or skillet fried. This is her recipe. 

Confession, I only get these when we visit my son and his wife. Yeah, this is the I Hate to Cook Kitchen. But I do love to eat. I hope you’ll take another look at sweet potatoes. They’re already sweet so why go overboard with marshmallows? 

By the way, if you’re wondering what the difference is between yams and sweet potatoes, I’m not sure. There’s conflicting articles on the Internet. One site says there is no difference. Yams are just a variety of sweet potato. Another site said sweet potatoes are higher in nutrients than yams and they look similar, which implies they are different. Whichever, enjoy! 

Ingredients:
Six red-skinned sweet potatoes, peeled
Two large onion
Three cloves garlic
One stick of real butter
Curry and Cajun seasoning to taste
Salt? I don’t cook with salt, but if you need it, by all means salt to taste.

Cut the sweet potatoes into one-inch squares. Chop the onion. Mince the cloves of garlic.

Melt the butter in the skillet and add everything else. Cook until tender. Easy peasy!

About Brenda: Brenda and her husband are gypsies at heart having lived in six states and two countries. Currently, they split their time between the Lake Roosevelt basin in Central Arizona and the pines in the north. Wherever Brenda opens her laptop, she spends most of her time writing stories of discovery and love entangled with suspense. http://www.brendawhiteside.com/

Book two of the Love and Murder Series, Southwest of Love and Murder, is set in Arizona on a ranch. I didn’t get too much into food, but I’m sure a good southern sweet potato skillet would be just what they’d have at dinner.

Writing murder mysteries is all in a day's work until an obsessed fan brings Phoebe's stories to life.

You can find all of my books here: Amazon Author Page https://www.amazon.com/-/e/B003V15WF8

On The Menu - No Sour Sauerkraut

From Brenda's 'I Hate To Cook' Kitchen

No Sour Sauerkraut

My grandmother, Granny, on my dad’s side was German. My mom, who didn’t have a mother, learned to cook certain dishes from Granny. I didn’t realize that many of these meals were Americanized German recipes until FDW and I spent three years in Germany. I’m not sure why Granny didn’t make her sauerkraut from scratch, but I grew up eating sour canned sauerkraut. I didn’t know how really delicious it could be until I had authentic German kraut. I absolutely fell IN LOVE with German food. After Germany, I cooked canned sauerkraut, adding spices to tone down the sour. But why use canned, I thought. And the following recipe was born. It’s a touch more work than opening a can (yes, totally unlike me), but this kraut is close in flavor to the real German thing. Cooking can be worth it to get something I truly love! 

Ingredients: 

One head fresh green cabbage 

1 ½ pounds boneless pork country ribs 

½ tsp cumin 

¼ tsp celery seeds 

 ½ tbs dill weed 

½ tsp caraway seeds 

½ cup white vinegar 

½ + ¼ cup water 

Directions: 

I use a pressure cooker, but I think a slow cooker would work just as well. You could cook on a stove top, but hey, that sounds like more work to me. This should easily feed four. 

*Slice cabbage and fill cooker 2/3 full. This may or may not take a whole head depending on the size of the head. 

*Mix together 1/2 cup white vinegar and 1/2 cup water. Pour the mixture over cabbage. Sprinkle cumin, celery seeds, dill weed, and caraway seeds over the cabbage. Gently pour ¼ cup water over it to carefully wash some of the seasoning down into the cabbage, but not all of it. 

*Place pork on top. I cook in the pressure cooker for 30 minutes. If you use a slow cooker, I would guess 6 hours on high, but you'll know your cooker better than I do. 

About Brenda: Brenda and her husband are gypsies at heart having lived in six states and two countries. Currently, they split their time between the Lake Roosevelt basin in Central Arizona and the pines in the north. Wherever Brenda opens her laptop, she spends most of her time writing stories of discovery and love entangled with suspense. http://www.brendawhiteside.com/

Austria’s food is very similar to their neighbor, Germany. Lead in here (wink, wink)…the third book in my Love and Murder Series, A Legacy of Love and Murder, is set in Austria. 

Inheriting an Austrian Castle is an Alpine fairytale for August, until someone begins killing the heirs. 

You can find all of my books here: 

Amazon Author Page: https://www.amazon.com/-/e/B003V15WF8

On The Menu - Crockpot Apple Pie

From Brenda's 'I Hate To Cook' Kitchen 

Crockpot Apple Pie

Apple pie is my favorite dessert. Unfortunately, or maybe fortunately for my waistline, I don’t bake. I believe you really have to enjoy, not only eating, but cooking, to bake. One night, at a potluck at the RV Ranch, someone contributed this dish. Okay, okay, okay…apple pie dessert to die for and in a crock pot? I didn’t create this recipe, but I have to believe the Universe had me in mind when the cook who came up with this dessert created the shortest cut possible to the best dessert ever. 

Ingredients:
One can apple pie filling
One box spice cake mix
Two sticks of butter

*In the bottom of the crockpot, empty the can of apple pie filling.
*On top of the filling, empty a box of spice cake mix.
*Plop two sticks of butter on top of that. I accidentally bought quarter sticks, but there is no need to cut up or melt the cubes.
*Cook on high for 2 1/2 hours.

Let it cool a bit, but it’s so good warm!

About Brenda: Brenda and her husband are gypsies at heart having lived in six states and two countries. Currently, they split their time between the Lake Roosevelt basin in Central Arizona and the pines in the north. Wherever Brenda opens her laptop, she spends most of her time writing stories of discovery and love entangled with suspense. http://www.brendawhiteside.com/

Dessert figures into the fifth and final book of the Love and Murder Series. In The Deep Well of Love and Murder, Randy’s knock our good looks and talents in the bedroom aren’t the only thing to capture Laura’s heart. He’s a cowboy who can cook. I’m sure he makes his desserts from scratch, but I doubt they’re any richer than this quick apple confection.

A vengeful ex-husband and a high-stakes, bloody fight for land threaten a love-struck couple’s happiness. 

You can see all of my books here: Amazon Author Page: https://www.amazon.com/-/e/B003V15WF8

On The Menu - Brenda's Tacos

From Brenda's 'I Hate To Cook' Kitchen 

Brenda's Tacos

I love home-cooked meals…especially the ones someone else cooks. In our house, FDW does most of the cooking. I’m lucky he enjoys what I consider a monumental task. Yet there are times when I get a taste for something that he doesn’t make. He probably could cook these dishes, but I think I do them better.

Since I HATE to cook, my recipes are extremely simple. There are too few hours in the day for me to spend much time in the kitchen. As my creations go, this taco recipe is by far the most complicated and the messiest. I’m pretty sure FDW could do a great job, but that word messiest is why I always insist I cook, he cleans. In our house, he who cooks does not do the cleanup. So, that means he’s left with the clean up after my messiest meal.

Food in one way or another is mentioned in my books. People have to eat, right? I have fun choosing restaurants or foods that match the setting. In The Power of Love and Murder, fourth book in the series, tacos get a walk-on part. The story takes place in Flagstaff, Arizona. I was born in Arizona, and Mexican food was a big part of my diet.

My mom made tacos every Friday night. My recipe is a take on her version. She used corn tortillas only and the solitary spice was salt. I avoid salt, but as you can see from the recipe, there’s plenty of hidden sodium.

Makes approximately 20-24 tacos
Ingredients:
2-2/3 pounds ground beef (We buy organic from Costco, comes in 3 packages of 1 1/3 pounds per package, and it has the most wonderful flavor. But any ground beef will do)
corn tortillas
fajita sized flour tortillas
ground cumin
chili powder
grated cheddar cheese
tomatoes, chopped
various lettuce greens, shredded or torn small
avocado, slightly mashed
sour cream
El Pato (brand name) tomato sauce

Cook hamburger and season while cooking with cumin and chili powder. The cumin is my secret ingredient. I've made tacos for years, but never used cumin until my daughter-in-law clued me on this spice that is used at Mexican food restaurants. Love it now. Start with a couple of level teaspoons and season to taste. Sprinkle on chili powder to taste. I never measure either of these two spices. Too much trouble for me.

Heat cooking oil in a skillet. Dip the corn tortillas in hot oil on both sides to soften and set them aside on paper towels. No need to do this for the flour tortillas.

Now pile beef and cheese on the tortillas and fold in half. Fry to the desired crispness on both sides. This is a hazardous duty job. Better wear an apron and glasses. When the meat or cheese slips out of the tortilla the popping begins. As they are done, set them on paper towels to soak up the extra grease.

Once cooked, you can pile on the garnish - tomatoes, lettuce, avocado, sour cream and El Pato. We happen to think El Pato is the best sauce for tacos. I consider this another secret ingredient straight from the way Mom made tacos. If you like salsa or some other sauce, feel free to substitute. But I would give it a try if you've never had it; that is if you can find it in your state. In Arizona, every store has it. When I lived in Minnesota, only one store stocked it.

This will make at least twenty tacos. Truthfully, it varies depending on how much meat you like in your tacos. We love leftovers. Yes, we even eat them cold the next day. We make half the batch with corn and half with flour. I prefer corn, and FDW likes flour.

Be warned - cleanup is a chore. Even if you clean as you go, Taco Night is messy. But oh so worth it!

About Brenda: Brenda and her husband are gypsies at heart having lived in six states and two countries. Currently, they split their time between the Lake Roosevelt basin in Central Arizona and the pines in the north. Wherever Brenda opens her laptop, she spends most of her time writing stories of discovery and love entangled with suspense.

Penny Sparks has secrets that can ruin a presidential contender, got her family murdered…and mark her as the next hit.

The Power of Love and Murder, book four in the series. You can find The Power of Love and Murder as well as the rest of my books here: Amazon Author Page https://www.amazon.com/-/e/B003V15WF8

On The Menu - Clam Chowder

From Brenda's 'I Hate To Cook' Kitchen

Clam Chowder

Soup can be a whole meal if it’s rich and thick the way we like clam chowder. Add a side salad using pre-cut lettuce and you’ve got a good “I Hate to Cook” dinner.

I’m going out on a limb today and listing amounts for the ingredients. I cook mostly by feel and taste. I’d say this will feed four people of normal appetites if you include a salad. You could serve warm bread or crackers with it, too.

Ingredients:
4 medium potatoes (white potatoes are my choice, unpeeled)
2 medium carrots
3 tbs butter
1 large onion
2 cans chopped clams
Milk
Half and half
Juice from canned clams

Dice the potatoes into ½ to 1-inch pieces. Boil until soft but not mushy. Mash about half of them. You want chunks, and the mashed ones give the soup its thickness.
Cook carrots and cut into small pieces.
In a large kettle, spoon in about three tablespoons of butter. Real butter is best. And if you really like butter and richness, add more. Chop the onion then sauté in the butter.
Once the onions are translucent, mix all of the above together in the kettle and add enough half and half, milk and a bit of clam juice to the consistency you like. We like ours thick. I tend to use more half and half than milk. Rich, rich, rich. 

About Brenda: Brenda and her husband are gypsies at heart having lived in six states and two countries. Currently, they split their time between the Lake Roosevelt basin in Central Arizona and the pines in the north. Wherever Brenda opens her laptop, she spends most of her time writing stories of discovery and love entangled with suspense.

In the first book of my Love and Murder Series, The Art of Love and Murder, Lacy and Chance have dinner at the California inspired restaurant called the Brie in the small college town of Flagstaff, Arizona. They have seafood.

The Art of Love and Murder, book one in the series:
A mother she never knew, the identity of her father disputed – secrets, threats and murder. Lacy’s past and present collide spinning her deeper into danger and further from love.
All of the Love and Murder Series books can be found here:
https://www.amazon.com/-/e/B003V15WF8

On The Menu - Frothy Latte

From Brenda's 'I Hate To Cook' Kitchen

Frothy Latte

I like coffee. I mean I really like coffee. My husband calls me a coffee snob, and I tell him he has no taste. A decaf drinker who can stomach gas station coffee with cream only has no business talking java. Yes, I like it strong, and I like it flavored. And I love frothy latte. I’m also into healthy alternatives to anything edible. That’s where my favorite coffee recipe is superb…tastes fantastic and is good for you.

My recipe is below, but before you get there, let me tell you the benefits of my ingredients.

The Mayo Clinic says up to four cups of coffee is fine for most healthy people. Other studies have shown that amount of coffee is good for your liver. My cups are actually mugs and I’m pretty sure Mayo is talking an actual cup. I like three to four mugs every morning, so I cut my caffeinated coffee with decaf.

Coconut oil is good for your heart health. It helps to increase the healthy cholesterol and lowers the risk of heart disease.

Cinnamon is good for you in so many ways. It is a high source of antioxidants, helps fight diabetes, contains anti-inflammatory properties, good for dental health, and just might lower your risk for cancer, to name a few.

Honey contains flavonoids which are antioxidants that help reduce the risk of some cancers and heart disease. If you stick to raw honey, there are even more benefits.

So, here you go:

Ingredients:
 ½ to 1 tsp coconut oil
½ to 1 tsp honey
3 tbs half and half
3 shakes of cinnamon
One cup (or more likely a mug) of coffee

Brew your coffee. Put the first four ingredients in a personal blender. Add enough coffee to bring it up to an inch at least. Blend thoroughly. Let it sit a few seconds to allow the froth to rise to the top. Gently pour it into the rest of your mug of coffee so the froth tops it off.

Oh yum, a frothy latte! Enjoy!

About Brenda: Brenda Whiteside and her husband are gypsies at heart having lived in six states and two countries. Currently, they split their time between the Lake Roosevelt basin in Central Arizona and the pines in the north. Wherever Brenda opens her laptop, she spends most of her time writing stories of discovery and love entangled with suspense.

Coffee figures in to most of my books. In my Love and Murder Series, Lacy Dahl owns a coffee café called the Lacy Latte in book one, The Art of Love and Murder. In book two, Southwest of Love and Murder, Phoebe is always pouring

a cup. You’ll find someone drinking coffee in books three, four and five, too.

The Art of Love and Murder by Brenda Whiteside
When the past and present collide, Lacy discovers her future mired in secrets, threats and murder.

You can find all of my books here on my Amazon Author Page: https://www.amazon.com/-/e/B003V15WF8