Showing posts with label Family Food. Show all posts
Showing posts with label Family Food. Show all posts

Sunday, 5 April 2026

Author in the Kitchen: Chili, the Second Time Around from Helen Carpenter...

Stretching leftovers is always a good plan, especially now with our over-the-top food bills. If you celebrated Easter, you may have a few leftover yams or sweet potatoes, and maybe some chili kicking around in your freezer from the winter. If so, this recipe will definitely speak to you! Take it away, Helen... 

So, you’ve prepared your favorite chili recipe. Friends and family said yum! Now you have leftovers, but not enough to feed everyone another meal. Here’s a tasty trick.

Buy a yam or a sweet potato for each member in the family. While the taters are microwaving, heat the leftover chili. When the sweet potatoes are done, place on individual plates slice open long-ways and fluff. Spoon the heated chili on top of each potato.

Before you say, “Yuk,” fork up a taste of this sweet, spicy savory combo. You may need more leftovers.

Enjoy!

Once upon a time there was a mother/daughter author duo named Helen and Lorri, who wrote as HL Carpenter. the Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-If, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida and appreciates every day, especially those without hurricanes.

Stay connected on her blog and Facebook.

Sunday, 8 February 2026

A Recipe and a Read: Make Your Life Tastier with Homemade Nut Butter and a Time Travel Romance Romp by Author Stella May...

Two years ago, I developed a far from pleasant illness which forced me to change my way of eating, I'm really grateful my husband and son were willing to give it a try. Back up support is an amazing thing. 

Making homemade nut butter is a straightforward and rewarding process that allows you to create a fresh, flavorful spread tailored to your preferences. Here's a basic guide to help you craft your own nut butter with the nuts of your choice: Almonds, cashews, peanuts, walnuts, pecans, or any combination (You will need 4 cups).


Optional add-ins:
Salt, cinnamon, honey, maple syrup, or other flavorings to taste. Roast the Nuts: Roasting enhances the nuts' flavor and aids in releasing their natural oils. 

Preheat your oven to 375°F. Spread the nuts evenly on a baking sheet and roast for 7-10 minutes, stirring occasionally, until they are lightly browned and fragrant. Be cautious not to over-roast, as this can lead to a burnt taste. 

Cool Slightly: Allow the roasted nuts to cool for a few minutes until they're warm but not hot. 

Warm nuts blend more easily, resulting in a smoother butter. Transfer the nuts to a food processor or high-powered blender. Process on high speed. The nuts will go through stages: from whole to a crumbly mixture, then to a thick paste, and finally to a creamy butter. This process can take anywhere from 5 to 12 minutes, depending on the nut type and your equipment. Be patient and scrape down the sides of the processor as needed.

Add Flavorings (Optional): Once the nut butter reaches your desired consistency, you can add a pinch of salt or other flavorings like cinnamon, honey, or maple syrup. Blend briefly to incorporate. Keep in mind that adding liquids may slightly alter the texture.

Transfer the nut butter to an airtight container or jar. Store in the refrigerator for up to one month. Note that homemade nut butter may firm up when chilled; allowing it to sit at room temperature for a few minutes before use can make it more spreadable.

Experiment with different nuts or combinations to discover unique flavors. For instance, blending cashews and almonds can yield a creamy, mildly sweet butter. My personal favorite is combination of pecans and walnuts.

By making your own nut butter, you not only enjoy a fresher product but also have complete control over the ingredients, allowing you to create a healthier alternative to many store-bought versions.

All my best, Stella

Here is a peek at book one of Stella’s time travel romance series for your reading pleasure. 

One key unlocks the love of a lifetime…but could also break her heart. 

Nika Morris’s sixth sense has helped build a successful business, lovingly restoring and reselling historic homes on Florida’s Amelia Island. But there’s one forlorn, neglected relic that’s pulled at her from the moment she saw it. The century-old Coleman house.  

Quite unexpectedly, the house is handed to her on a silver platter—along with a mysterious letter, postmarked 1909, yet addressed personally to Nika. Its cryptic message: Find the key. You know where it is. Hurry, for goodness sake! 

The message triggers an irresistible drive to find that key. When she does, one twist in an old grandfather clock throws her back in time, straight into the arms of deliciously, devilishly handsome Elijah Coleman. 

Swept up in a journey of a lifetime, Nika finds herself falling in love with Eli—and with the family and friends that inhabit a time not even her vivid imagination could have conjured. But in one desperate moment of homesickness, she makes a decision that will not only alter the course of more than one life, but break her heart. 

’Til Time Do Us Part is available in Kindle and Paperback at AMAZON. 


Talented author Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website. 

Stella writes fantasy romance as well as time travel romance. She is the author of 'Till Time Do Us Part, Book 1 in her Upon a Time series which has three additional books, the 4-book series The Rostoff Family Saga, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean. She lives in Jacksonville, Florida with her husband Leo of 35 years and their son George. They are her two best friends and are all partners in their family business.

Follow Stella on her website and blog Stay connected on Facebook, Twitter, and Pinterest.

Sunday, 1 September 2024

Author in the Kitchen: Celebrate Labor Day with a Family Favorite and Time Travel Romance Read by Stella May...

This recipe has been in my family since forever. It is a very popular dish for Georgian and Armenian people who absolutely loved their beans. My mother used to make it, but I put a little twist of my own to make it easier. Mom usually soaked dry beans overnight, then cooked them the next day. I use canned beans, and it tastes the same. 

The Georgian recipe for mashed beans calls for the finely chopped walnuts. I add them on occasion. 

You can eat this dish warm or cold, over bread or crackers like a pate, or just as a side dish.  


MASHED BEANS

1 can dark beans
1 can light beans
2 lg. onions, I use plain yellow or Vidalia Oil 
Oil of your choice, I use sunflower or avocado oil
1 tsp. khmeli suneli, the traditional Georgian spice, and a MUST*
Salt and pepper to taste 
Fresh parsley, chopped – optional
Fresh cilantro, chopped – optional½ cup walnuts, chopped fine – optional

Open bean cans, wash the brine off, and soak in cold water for 10-15 min. 

Dice onions fine. Pour oil into a medium-sized pot. When the oil shimmers add onion and sauté until they are slightly yellow and tender, but not caramelized. 

Stir in beans. Cover the pan with a lid. Cook for 3-5 min on low to medium heat, stir occasionally. When beans are fully cooked, some will crack, remove pan from the heat. Mash beans with a potato or wire masher. The mixture should have some chunks, so be careful not over mash. Let beans cool for a few minutes, then add khmeli suneli, salt, and pepper. 

Add parsley, cilantro, and walnuts if you’re using any of them. 

*If you can’t find khmeli suneli then use this substitute:

¼ tsp. coriander seeds, ground
¼ tsp. dried basil
¼ tsp. dried marjoram
¼ tsp. dried dill
1 pinch dried red chili pepper


A jaded CEO. A fiercely focused ballerina. A love that defies all society’s rules.

SoHo, 1962

JJ Morris, successful CEO, leads a secret double life, playing saxophone to his heart’s content in his hole-in-the-wall dive bar. Yet he can’t escape the feeling he’s slowly petrifying into just another jaded millionaire. 

Then a gorgeous blonde steps into his bar and shakes up his world. Certain this fierce little swan of a woman is exactly what’s missing in his life, he maps out a plan to wed her by Christmas. With or without his snobby mother’s approval.

Most women would be thrilled to learn that the tall, handsome bar musician is, in fact, a wealthy prince charming. Verochka Osipoff is less than impressed. She’s focused on becoming a prima ballerina, and everything hinges on her next audition. She can’t afford distractions, especially a rich playboy slumming it in SoHo.

Yet the heat of their attraction melts Verochka’s heart like warm chocolate. But JJ’s world is a cold, glittering nest of vipers. And their venom could destroy their love song before the first movement ends.

EXCERPT

The sound of a saxophone halted her steps. That deep, velvety voice grabbed her by her throat, and refused to let go. Holding her breath, mesmerized, Verochka stopped, then pivoted. Where did it come from? Straining her ears, she looked around, searching the almost empty street. Guided by her hearing, she glanced at the closed doors on her right. The Broome Street Bar. Inside, the sax murmured its enchanting tale, sad, and touching, and heartbreaking.

Mon Dieu! What must one feel to play like that?

Verochka closed her eyes and swayed to the music. Her arms by their own volition lifted and moved in a lazy, unhurried wave. She visualized the dance in her mind, something slow and sensual. Strange, but she never paid attention to jazz before. Then again, she was never partial to any music except classical.

To her there was nothing and no one compared to Tchaikovsky. But the soulful notes of that sax fascinated her as much as the famous opening theme from Swan Lake. When the sound trailed off, she felt almost bereft. She craved to hear more. Will the musician play again? Oh, she hopped so. She’d wait for it.

Outside? On the sidewalk at almost ten at night?

Unwise, not to mention quite dangerous. Granted, this spot in SoHo was not prone to crime. But still. A young woman alone was bound to attract some attention.  Verochka looked at the closed door of the bar, biting her lip.

To go inside, or continue on her way? The wisest thing to do, of course, was to turn around, and go home, to her tiny apartment. It was late. She must rest before her wake-up call at 5:30 AM. All morning classes of Madame Valeska started at precisely 6 AM, and God forbid if any of the dancers were late even by a minute. The wrath of her teacher definitely equaled to her worldwide fame as a former principal dancer of The Royal Ballet.

Tired after the long day of classes and rehearsals, then cleaning the premises, Verochka barely kept upright. She hated her after- hours janitorial obligations, but promise was a promise. And Verochka Osipoff never broke her word.

No matter how spent she was, each and every evening, after all the dancers went home, and the school was closed, she headed to the closet for a broom and a bucket. At first, she didn’t mind it at all. It was an arrangement made in heaven. An eighteen-year-old orphan from France, determined to reach her dream, Verochka arrived at the doors of the famous New York ballet school with nothing but fifty dollars to her name and a small satchel that belonged to her father.

After her initial shock faded, the formidable Madame Valeska, the owner of the school, ordered Verochka to change into her leotards, and dance.

Her final verdict delivered in a grumbling voice was like a heavenly music to Verochka’s ears.

“You have a potential, Miss Osipoff. I’ll take a chance on you, and let you stay for a probationary period of three months. After that, we’ll see.”

Verochka’s elation was huge, but temporary. The school was obscenely expensive. No way she was able to afford the tuition. There was a stipend, but applying for it took only God knew how long, with no guarantee that it will be granted in the end.

On top of it, she was a foreigner, all alone in the strange country, and barely able to speak English.

Madame Valeska, quickly assessing the situation— more accurately, feeling sorry for her— offered Verochka a deal: the education in exchange for cleaning services. A tiny room in the attic as a temporary place to live was added to that offer. To Verochka, it was like a Christmas gift she could never have dreamt about.

Overwhelmed, moved to tears, Verochka grabbed the opportunity with both hands. After a while, she got her stipend for the gifted and unprivileged students, thanks to Madame Valeska’s help, and was able to cover most of her tuition.

The convenience of living on the premises saved her the expense of a rent, and occasional participation in corps de ballet’s performances made everything else manageable. She didn’t need a lot of food, as her extremely strict diet fell mostly into yogurt and fruit category. As to clothes— she learned at her dancing parents knee the skill to mend tears and repair pointe shoes.

Two years later, Verochka was still living in the attic, and still mopped the floors, and cleaned the premises. But it didn’t matter. Her main goal to become a prima ballerina of The Royal Ballet took the precedence over everything else.

Ambitious? Maybe. But, as her father always said, you must dream big. Otherwise, what was the point? So, she dreamed big, and worked like a woman possessed in order to reach that dream. She was content, and happy, and along the way, fell in love with New York, her new home. Her only home. She learned English, and became quite fluent in it, even though her accent stubbornly refused to be erased.

Of course, she missed France, and Paris, and small street cafes, and long strolls along the Seine. Oh, the aroma of freshly brewed coffee and sprinkled with powdered sugar beignets! Sometimes, she could smell them in her dreams.

But most of all, she missed her parents. She was sure they were looking at her from heaven, smiling, proud of her accomplishments.

Her occasional nostalgia was usually sweet, and short, like a children’s lullaby.

But not tonight.

After finishing her duties, Verochka was ambushed by a sadness so huge, she almost doubled down with it. Suffocated in the large empty building that housed the ballet school, she was lonely, isolated, until she couldn’t bear another minute longer locked inside. Hence, her impromptu evening walk that brought her in the middle of SoHo, to the Broome Street Bar.

The plaintive sounds of sax reached her ears again.

Oh, yeas, please.

Listening to those seductive low rumbles, she wondered about the player.

Who was he? Or was it a she? Why was that melody so sad, so sorrowful?

Available at BOOKStoREAD, AMAZON, and GOOGLE PLAY BOOKS.

Sunday, 8 January 2023

Getting Back to Life with Author Emma Lane's Quick and Easy Mac and Cheese Casserole and Cozy Mystery Read...

Busy days we look for easy but tasty quick main dishes. This is a family recipe that is sure to please both parents and kids (or grandchildren). The young ones will love the mac & cheese and barely notice they are eating veggies. Easy to add side dishes to round out the meal without much fussing. Serve ice cream for dessert.

Quick & Easy Mac and Cheese Casserole 

1 small onion, chopped
1 small carrot, grated
⅓ cup frozen green peas 
½ lb. ground beef
1 box mac & cheese
½ can cream of chicken soup

Melt butter in a frying pan. When the foam subsides, sauté onion, carrot, and peas until onion is translucent. Spoon mixture into a microwaveable dish. 

Use the same pan to fry ground beef until browned. Be sure to break meat into small pieces. Drain fat. 

Cook mac & cheese per package directions. 

Combine meat, mac & cheese with vegetables. Stir soup gently into mixture. (Save other half of soup for eggs next morning.) 

Warm casserole in microwave oven for two minutes or until steaming. Serve with green salad. 

This casserole dish may be prepared the day before and refrigerated for easy warm-up. 

Here are some tasty side options we enjoy with the casserole:

Pear Salad
Apple slices dotted with yogurt or sour cream
Apple sauce with cinnamon
Sliced melon
Green grapes   

I invite you to take a peek at one of my cozy mysteries under my pseudo name Janis Lane. I hope you like it.


A blizzard blows in big-city crimes which spill into the peaceful small town of Hubbard, New York, catching the attention of Detective Kevin Fowler and staff. What unusual acts engage the Secret Service with the local cops? A young man is found badly beaten in the heated greenhouse of the Young Family Plant Nursery. Early spring melt reveals a sinister vehicle with a deadly cargo, even as the master of the greenhouse welcomes part-time alumni.

Romance swirls, tumbles, and produces surprising changes among the group of friends at Buddy and Rita’s diner. Beverly hires a young, ambitious reporter to work at the growing newspaper and starts a new adventure of her own, while Kevin watches over the townspeople of Hubbard. The mystery of a toxic skunk is finally routed by troublesome out-of-towners. An unexpected wedding shocks everyone but the Young Family. Spring has arrived and May is in full bloom in the Western New York small-town Americana, as another beautiful bride walks toward the flower-laded bower under the approving eyes of a group of fond friends.

AMAZON BUY LINK


Emma Lane
is a gifted author who writes cozy mysteries as Janis Lane, Regency as Emma, and spice as Sunny Lane. 

She lives in Western New York where winter is snowy, spring arrives with rave reviews, summer days are long and velvet, and fall leaves are riotous in color. At long last she enjoys the perfect bow window for her desk where she is treated to a year-round panoramic view of nature. Her computer opens up a fourth fascinating window to the world. Her patient husband is always available to help with a plot twist and encourage Emma to never quit. Her day job is working with flowers at Herbtique and Plant Nursery, the nursery she and her son own. 

Look for information about writing and plants on Emma's new website. Leave a comment or a gardening question and put a smile on Emma's face.

Stay connected to Emma on Facebook and Twitter. Be sure to check out the things that make Emma smile on Pinterest.