Shannon Muir's Infinite House of Books

For five years, a source featuring authors primarily from romance and women's fiction, now also offering services for writers. Administered by author Shannon Muir; her site-branded e-books help support its operation and short stories features 2nd Wednesday monthly. OWN YOUR OWN TALE blogs every other Monday; DISCOVER WORDS… comes as a bi-weekly blog in August 2017!

Category: Infiniterecipe

#INFINITERECIPE – Planning a Celebration Gathering

DISCLAIMER: This content is created by the site administrator, and may be derived from analysis of others content, concepts and methods to derive a feasible original approach, or reviews of cookbooks. No compensation was given for this post. This disclaimer required by the Federal Trade Commission.

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#INFINITERECIPE – Mediterranean Chicken Salad

DISCLAIMER: This content is created by the site administrator, and may be derived from analysis of others content, concepts and methods to derive a feasible original approach. No compensation was given for this post. This disclaimer required by the Federal Trade Commission.

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#INFINITERECIPE – FRENCH ONION DILL DIP

INFINITE RECIPE searches out recipes that could easily be done for book club gatherings, often by reviewing cookbooks that appear to have suitable recipes.

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INFINITERECIPE – MEDITERRANEAN MINI-SALAD SKEWERS WITH GARLIC GREEK VINAIGRETTE

In 2015, my husband and I were invited to our first Holiday Taste Test with a group of people. We’d found out rather late, so signed up to challenge ourselves to make a quick and easy appetizer. Additionally, my work had decided to have a holiday gathering at the last minute, which required me to have something easy to make for two occasions. That’s how the idea for the Mediterranean Mini-Salad Skewers with Garlic Greek Vinaigrette came about.

The idea for the dairy and non-dairy versions actually came about through necessity, as I found I didn’t have enough cheese but did have some leftover celery in the fridge. The celery provided as firm as a bottom foundation as the cheese did, perhaps even a slightly better one.

So, if you need something quick to fix up and company’s coming for your book club – or other event – consider giving these a try.

 

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INFINITERECIPE - MEDITERRANEAN MINI-SALAD SKEWERS WITH GARLIC GREEK VINAIGRETTE
MEDITERRANEAN MINI-SALAD SKEWERS WITH GARLIC GREEK VINAIGRETTE
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Start with preparing the salad skewers by slicing Kalamata olives in half if required (if unable to buy pre-sliced), to equal the amount of skewers you wish to prepare. Each skewer has ½ an olive on it.
  2. Peel the cucumber, slice into ¼ inch rounds, and divide each round into fourths until you have enough equal to the amount of skewers you wish to prepare. Each skewer has ¼ a piece of cucumber on it.
  3. Get out a roasted red pepper from the jar, make sure all the brine is drained, and divide it in half. Then, cut each half into ½ inch squares. Repeat with more peppers if needed until you get equal to the amount skewers you wish to prepare. Each skewer needs one segment of red pepper.
  4. Cut off ¼ inch slices from the feta cheese, short side across, and divide into six ½ inch squares. Repeat until you get equal to the amount of skewers you wish to prepare. Each skewer needs one piece of feta cheese. (For the non-dairy option, just cut stalks of celery into ½ inch slices until you get the amount needed, with one slice used per skewer.)
  5. Build skewers from top to bottom, starting with the olive piece.
  6. Add the cucumber piece.
  7. Add the red pepper piece.
  8. Cap with feta cheese (or celery) – and set aside in a storage container.
  9. When all skewers are finished, put the storage container in the refrigerator.
  10. Prepare all of the elements for the dressing, including mincing the garlic.
  11. In a bowl, mix together all of the vinaigrette items except the olive oil, salt, and pepper and blend together.
  12. Slowly add the olive oil, whisking until fully blended.
  13. Salt and pepper the vinaigrette to taste and then refrigerate until needed.
  14. When ready to serve, arrange the skewers on a plate, shake up the vinaigrette again, and drizzle over the mini-salad skewers.
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INFINITERECIPE – EDAMAME CREAM CHEESE SPREAD

DISCLAIMER: This content is created by the site administrator, and may be derived from analysis of others content, concepts and methods to derive a feasible original approach. No compensation was given for this post. This disclaimer required by the Federal Communications Commission.

EDAMAME CREAM CHEESE SPREAD

THE STORY BEHIND THE RECIPE

My husband and I are part of a social group that does a recipe taste testing and fundraiser yearly. Previously, we made a version of this recipe with avocado for a charity cookbook. Both loving Japanese food, and seeing the high price of avocados, we wondered if we could make a similar spread with edamame. Here is our result.

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EDAMAME CREAM CHEESE SPREAD
A cream cheese dip featuring edamame as a key ingredient.
Course Dips
Servings
Ingredients
Course Dips
Servings
Ingredients
Instructions
  1. Make sure edamame package is thawed to room temperature.
  2. Add edamame to food processor and pulse until pureed. Scrape the sides if necessary.
  3. Add lime juice, garlic cloves, red onion, green onion, olive oil, salt, and pepper to the food processor. Continue to pulse until all ingredients form a paste. Scrape the sides if necessary.
  4. Put whipped cream cheese in bowl.
  5. Fold in mix from food processor until blended consistently.
  6. Once the blend consistency is achieved, fold in the red pepper flakes and the lime zest.
  7. Chill several hours at minimum so that all flavors mix.
  8. Serve with crackers or vegetables.
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Sort of a sad and funny addendum… when tasting day came, we ended up leaving this at home in order to get to where we needed to go on time, which is some distance away. So, unfortunately, we can’t tell you what anyone else thought of it!

INFINITE RECIPE is intended to try out recipes that may be appropriate for book club gatherings, such as appetizers, desserts, and easy entrees. Features may either consist of the site administrator documenting her adventures to create an item, or attempting a recipe in a cookbook; in the latter examples, the exact recipes will NOT be published, but rather the experiences of following the steps.

INFINITE RECIPE – Reviewing IN THE MOOD FOR QUICK FAMILY FOOD

DISCLAIMER: This was done with an advance review copy of the book from Netgalley. No other compensation was provided.

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INFINITE RECIPE searches out recipes that could easily be done for book club gatherings, often by reviewing cookbooks that appear to have suitable recipes. This month spotlights In the Mood for Quick Family Food by Jo Pratt.

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INFINITE RECIPE – Reviewing THE NEW ENGLAND ORCHARD COOKBOOK

DISCLAIMER: This was done with an advance review copy of the book from Netgalley. No other compensation was provided.

 

INFINITE RECIPE searches out recipes that could easily be done for book club gatherings, often by reviewing cookbooks that appear to have suitable recipes. This month spotlights The New England Orchard Cookbook by Linda Beaulieu.

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INFINITE RECIPE – Reviewing NOT MY MOTHER’S KITCHEN

DISCLAIMER: This was done with an advance review copy of the book from Netgalley. No other compensation was provided.

INFINITE RECIPE is all about the quest to find easy and delicious food appropriate for book clubs and gatherings. Some recipes may be my own, others from experimenting on doing strong adaptation to other foods I’ve tried, and others like this will be reviews of cookbooks from which I try out a single recipe that I feel may be appropriate for book club gatherings.

This time around, I am doing a review of a book I received an advance copy of from Netgalley called Not My Mother’s Kitchen. This book really felt like it fit for this site because along with every recipe, author and chef Rob Chirico tells a story, whether about the recipe itself or about how aspects of his family upbringing contributed to the recipe’s inclusion. With his mother not terribly interested in genuine Italian cooking,  the author learned the art from his grandmother and other family friends interested in continuing the tradition of authentic Italian food. The introduction in particular is very detailed.

Even for recipes that seem to complicated for me to make – I’m a basic cook at best – I loved reading the various stories that accompanied each recipe. All sorts of topics are covered, from stocks and sauces, to appetizers, main courses, sides, and desserts. Additions at the end include the chef’s advice on kitchen utensils.

Feeling no review is complete without trying a recipe, I made the Roasted Olives recipe from the book Not My Mother’s Kitchen, since that fits the requirements of the type of recipes featured on INFINITE RECIPE.  Here’s some visuals of what I did, but not all steps are shown. For the full recipe, please see the actual book.

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The verdict: both my husband and I found them to be delicious.

Consider getting the book and see what works for you!

INFINITE RECIPE – Garlic and Mustard Slow Cooker Chicken

DISCLAIMER: This content is created by the site administrator, and may be derived from analysis of others content, concepts and methods to derive a feasible original approach. No compensation was given for this post. This disclaimer required by the Federal Communications Commission.

GARLIC AND MUSTARD SLOW COOKER CHICKEN

THE STORY BEHIND THE RECIPE

This began because my husband and I had a couple items (specifically carrots and Chardonnay wine) we wanted to use up. Also, having made several potato heavy dishes, we wanted something without potatoes. The closest we could find was a gluten-free chicken and vegetables recipe, but it didn’t quite meet what we wanted.  The biggest change we needed was a different flavor profile; for this, we used a book recommended by a friend I find indispensable called The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs. This book, by Karen Page and Andrew Dornenberg, allows the looking up of different meats, vegetables, fruits, and spices to see what other items go well with them and to what degrees. Using that, we tweaked a recipe suggested basil – thyme – oregano – rosemary to one showcasing tarragon – parsley – bay leaf – and Dijon mustard!

Here’s the recipe as we did it for our 3 1/2 quart slow cooker:

Print Recipe
INFINITE RECIPE - Garlic and Mustard Slow Cooker Chicken
Slow cook chicken and vegetables highlighted with the flavors of garlic and Dijon mustard.
Course Main Dish
Cuisine American
Servings
pieces
Ingredients
Course Main Dish
Cuisine American
Servings
pieces
Ingredients
Instructions
  1. Cut up the onion.
  2. Cut up the carrots.
  3. Cut up the celery.
  4. Cut up the garlic, prepare the dried herb seasonings blend, and measure out the mustard.
  5. Put the carrot, onion, and celery in the bottom of the slow cooker.
  6. Place the chicken pieces on top of the vegetables in the slow cooker, and then pour the wine over the chicken.
  7. Baste the chicken pieces with Dijon mustard, and then cover them with garlic, salt, pepper and the other dried spices. Then add the bay leaf.
  8. Cook on low about 5 hours.
  9. Serve.
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INFINITE RECIPE is intended to try out recipes that may be appropriate for book club gatherings, such as appetizers, desserts, and easy entrees. Features may either consist of the site administrator documenting her adventures to create an item, or attempting a recipe in a cookbook; in the latter examples, the exact recipes will NOT be published, but rather the experiences of following the steps.

INFINITE HOUSE OF BOOKS RECIPE FEATURE STARTS AUGUST 1

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Get ready to eat those words! #infiniterecipe starts the first of every month starting August 1. Ready to bring the words of #cooking and #recipes to life?
BE READY.

Recipes, commentary and adventures from the kitchen of administrator Shannon Muir.

See you then!

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