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September 2016

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Sep. 28th, 2016

Celestial Goldfish

Bready or Not: Butternut Squash and Quinoa Salad

Originally published at BethCato.com. You can comment here or there.

Bready or Not has featured a whole lot of sweets in recent weeks. Let’s switch to something delicious and healthy instead: Butternut Squash and Quinoa Salad.

Bready or Not: Butternut Squash and Quinoa Salad

This still has a little bit of sweetness going on. Butternut squash is naturally awesome that way, and a sprinkling of cranberries adds some extra oomph. Add some pecans for crunch and feta because CHEESE, and this creates a bowl of happiness. The quinoa adds protein and kinda enjoys the ride along with all the other flavors.

Bready or Not: Butternut Squash and Quinoa Salad

I cobbled this together from several other recipes. I wanted something that I could invest some time in and then use as a quick-fix dinner for several more days. I parcel it into three or four containers, depending on the size of the squash, and my meals are set! Or, you could use this as a gluten-free main dish or side dish to feed a group.

Bready or Not: Butternut Squash and Quinoa Salad

I can offer a few useful tips, too. I cook quinoa in my Zojirushi rice cooker. One cup of uncooked quinoa makes a LOT once its cooked, more than my salad recipe requires, but cooked quinoa keeps well in the fridge and can also be frozen and thawed weeks later without any issue.

Bready or Not: Butternut Squash and Quinoa Salad

If you’re intimidated by cutting butternut squash, there is a safe and easy way to do it!

Next week’s Bready or Not officially kicks off my October-November tradition of pumpkin and autumn-themed recipes! Time to bust out the stretchy pants.

Bready or Not: Butternut Squash and Quinoa Salad

Bready or Not: Butternut Squash and Quinoa Salad

A Bready or Not Original! This salad takes some initial work to assemble, but it creates a big bowl of autumnal deliciousness! Serve as a main dish or side dish for a crowd, or use it as a solo meal over several days. This is gluten-free, healthy, and full of happiness.

  • butternut squash (2.5-3.5 pounds)
  • olive oil or avocado oil
  • pumpkin pie spice/cinnamon/nutmeg etc
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • feta cheese

Preheat the oven at 425-F.

Line a rimmed cookie sheet with aluminum foil. Spread out the chopped squash and drizzle with oil. Sprinkle spices of choice and some salt. Roast squash for 20 minutes.

While the squash is roasting, measure out the cranberries and place in a small bowl. Cover the cranberries with water and let them soak. Measure out the pecans.

When the 20 minutes is up, toss the squash in the pan. Drain the water from the cranberries, discarding water. Add the plumped cranberries and pecans to the squash, and season more, if desired. Cook another 10 minutes or so, until butternut squash is fork tender with roasted coloration.

Transfer the pan's contents to a large bowl. Gently stir in the quinoa. Serve hot or stash in fridge for later, and heat with microwave. Add sprinkle of feta just before serving.

OM NOM NOM!

 

Bready or Not: Butternut Squash and Quinoa Salad

Sep. 25th, 2016

Celestial Goldfish

Sunday Quote thinks this is great advice

Originally published at BethCato.com. You can comment here or there.

“In a time of destruction, create something.”
~ Maxine Hong Kingston

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Sep. 24th, 2016

Celestial Goldfish

Sign Up for the Cato Log Newsletter: Book News + Recipes!

Originally published at BethCato.com. You can comment here or there.

mailinglistheader-boe

I am starting a newsletter called the Cato Log (it’s a pun for catalog, get it?). I aim to send out at least one newsletter a month–which will include all of the newest Bready or Not links in one spot–plus more emails if there’s an ebook sale or other big news. In other words, I solemnly swear to never spam you, unless it’s a recipe that includes Spam (which isn’t very likely).

There’s a sign up link on the right side of BethCato.com or just plug in your address below!


Beth Cato Newsletter Signup

Book news plus the latest recipes!

Please wait...

Ta-da! You're now subscribed to the Cato Log.


 

 

 

#SFWAPro

Sep. 21st, 2016

Celestial Goldfish

Bready or Not: Maple Pear Galette

Originally published at BethCato.com. You can comment here or there.

It’s my husband’s birthday, so I’m sharing a dessert that he looooves.

Bready or Not: Maple Pear Galette

This recipe laces maple sugar into every layer: the galette dough, the thick maple paste for the pears, and as a golden accent and perfect crunch for the top of the galette.

Maple Pear Galette9_sm

This is remarkably easy to make, too. Peeling and coring the pears is the biggest hassle. I made the dough a day ahead of time, which made the assembly part go pretty fast.

Bready or Not: Maple Pear Galette

I modified this recipe from one found in this incredible cookbook called Maple by Katie Webster. Seriously, if you love maple used in dishes for any meal of the day, get this cookbook!

This galette is one of the three recipes I melded together to create my Maple Apple Pie (aka Voltron Pie). Specifically, I tweaked the maple-lemon paste for the filling and ported it over. I’m pretty certain that such a potent maple mix can improve anything. Maybe it can inspire world peace. I dunno.

Bready or Not: Maple Pear Galette

In the case of this galette, though, I say give a piece a chance.

 

Bready or Not: Maple Pear Galette

Bready or Not: Maple Pear Galette

This pear galette is maple-infused majesty, a pie without a pie pan! Modified from the fantastic cookbook MAPLE by Katie Webster.

  • 1 1/4 cups plus 2 Tablespoons all-purpose flour, divided, plus more for dusting
  • 1/2 cup plus 2 Tablespoons maple sugar, divided
  • 1/2 teaspoon salt
  • 4 Tablespoons unsalted butter
  • 3 to 6 Tablespoons ice water
  • 1 vanilla bean OR 2 teaspoons vanilla extract
  • 1 Tablespoon lemon juice
  • 3 ripe pears, peeled, cored, and cut into wedges
  • 1 egg, lightly beaten

In a medium bowl, whisk together the 1 1/4 cups flour, 1 tablespoon maple sugar, and salt. Add butter and work into dough so that the butter is down to pea-sized chunks. Add just enough water to incorporate as dough, smearing butter chunks in the process. Shape dough into a disk and shroud in plastic wrap; refrigerate for 30 minutes, or overnight.

Preheat oven to 350-degrees. Place parchment paper on a large rimmed baking sheet.

In a large bowl, gently stir together the vanilla (bean or extract), lemon juice, 2 tablespoons flour, and 1/2 cup maple sugar; it will form a thick paste. Gently stir in the pears to coat. Expect the mixture to become more liquid as it sits with the pears in it.

Use flour to lightly dust a large work surface. Roll out the dough to at least a foot diameter circle. Transfer it to the prepared parchment paper on baking sheet; the dough might hang over the edges for now, but that's okay.

Arrange the pears in a circular pattern in the center; leave a 2.5 to 3-inch border. Scrape the rest of the maple paste over the pears. Fold the dough inward, with the center still exposed. Brush the egg over the top and sprinkle on the maple sugar.

Bake for 40 to 50 minutes, until the crust is golden and the filling bubbles. Let cool before cutting.

OM NOM NOM!

 

Bready or Not: Maple Pear Galette

Sep. 20th, 2016

Celestial Goldfish

At Novelocity: 5 Ways the Great British Bake Off Teaches You To Be a Better Writer

Originally published at BethCato.com. You can comment here or there.

I am rather… fond of the Great British Bake Off. Therefore, it’s only right that I use the show as the basis for some writing advice in a post online over at Novelocity.

Find out how GBBO teaches you how to be a better writer, and always be wary of soggy bottoms.

#SFWAPro

soggybottomalert

Sep. 18th, 2016

Celestial Goldfish

Sunday Quote has read many books about ol’ Teddy

Originally published at BethCato.com. You can comment here or there.

“When I hear of the destruction of a [bird] species, I feel just as if the works of some great writer had perished.”
~Theodore Roosevelt

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Sep. 15th, 2016

Celestial Goldfish

BREATH OF EARTH: Bestseller on Nook!

Originally published at BethCato.com. You can comment here or there.

This was a glorious surprise this week: Barnes & Noble says Breath of Earth is a fantasy/scifi bestseller on Nook! Look at the company it’s keeping!

Nook Bestsellers

It’s the first time I have had the term “bestseller” attached to any of my works. I’m chuffed!

#SFWAPro

Sep. 14th, 2016

Celestial Goldfish

Bready or Not: Double Peanut Butter Oatmeal Cookies

Originally published at BethCato.com. You can comment here or there.

Chewy. Dense. Loaded with peanut butter in the dough and in the candy morsels. These cookies have it all going on.

Bready or Not: Double Peanut Butter Oatmeal Cookies

I used creamy-centered peanut butter M&Ms for this (yay, clearance shelf) but you can also use tried-and-true Reese’s Pieces, or mix of peanut butter and chocolate chips. Just having a slight touch of chocolate in these cookies really makes the peanut butter flavor pop.

Bready or Not: Double Peanut Butter Oatmeal Cookies

You’ll need to smash the dough balls flat before baking; these won’t spread at all, really. They will likely be even denser if you use all rolled oats. I like to use a mix of oats. That way some blend, and some stay chewy.

Bready or Not: Double Peanut Butter Oatmeal Cookies

If you’re not in the mood for oatmeal cookies, I have a recipe for regular double peanut butter cookies, too–and these are a favorite because they are great to ship!

Modified from Crème de la Crumb.

Bready or Not: Double Peanut Butter Oatmeal Cookies

Bready or Not: Double Peanut Butter Oatmeal Cookies

Peanut butter in the dough, peanut butter in the candy morsels: these deliver the nutty flavor in a lovely way. These are ideal cookies for the peanut butter lover! Modified from Crème de la Crumb.

  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup oats, rolled or quick (or a mix)
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup brown sugar, packed
  • 1/2 white sugar
  • 1/2 cup creamy peanut butter
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup Reese's Pieces or similar (or mix of peanut butter chips and chocolate chips)

Preheat oven to 350-degrees.

In a medium bowl, combine flour, baking soda, salt, and oats. Set aside.

In a large bowl, cream butter and sugars together until they are fluffy. Mix in the peanut butter, followed by the egg and vanilla. Gradually mix the dry ingredients into the wet. Fold in the Reese's Pieces.

Use a scoop to dole out the dough onto a cookie sheet. The dollops stay fat, so flatten them by hand or with a glass. Bake teaspoon-sized scoops for 11 to 13 minutes.

Let them cool on the sheet for about 10 minutes, then move them to a rack. Store in an airtight container.

OM NOM NOM!

 

Bready or Not: Double Peanut Butter Oatmeal Cookies

Save

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Sep. 12th, 2016

Celestial Goldfish

Bready or Not Guest Pat Esden with Old Fashioned Blueberry Cake

Originally published at BethCato.com. You can comment here or there.

I’m happy to welcome Pat Esden to Bready or Not again. You might recall she visited last year to share a recipe for Popovers as she celebrated the release of her first book, A Hold On Me. Today she shares a quintessential Maine recipe for Blueberry Cake! Her second book, Beyond Your Touch, is a new adult paranormal romance that came out August 30th. We’ll start things off with an interview to learn about her Dark Heart series.

BeyondYourTouch

You sent a lovely blueberry recipe. YUM. Can you explain how this ties into your books’ world?

Both A HOLD ON ME (Dark Heart book #1) and BEYOND YOUR TOUCH (Dark Heart book #2) are for the most part set on the Maine seacoast, a prime area for both commercial and wild blueberries. The main character, Annie Freemont, and her family often have blueberry muffins for breakfast. The cake recipe I’m going to share is something they’d have at teatime for sure.

Also Annie’s love interest, Chase, is a blueberry fanatic. He was born in Maine, but was kidnapped as a child and raised in the djinn realm until he escaped in his late teens. During his years of captivity, Chase often went hungry. As a result, having edible berries growing right outside his cottage is not only a tasty treat for him, it’s also emotionally comforting. In reality, he’s a bit of a blueberry glutton.

You do a great job of capturing the new adult voices in A Hold on Me and Beyond Your Touch. Do you have advice for other writers who are working on voice in new adult fiction?

New adult is a category of fiction where the main character and point of view are a person or persons between the age of nineteen and twenty-six. It’s not a novel written through the eyes and sensibilities of someone looking back on that stage of their life. It’s that sensibility that is most vital to remember when you’re writing new adult. The motivations and choices of people in that age range will vary, but they are not the same as a younger teenager who has less life experience in general or an older person who has more experience. It’s important for a writer to put themselves in the mindset of being that age and to look at each choice and reaction the character(s) make to be sure they are appropriate for a new adult.

What has been your greatest challenge in working on your Dark Heart series?

The Dark Heart series consists of three novels. The biggest challenge for me has been swapping between books during the various editing and marketing stages. For example: in the middle of drafting book 3, I received notes from my editor on book 2. I had to put book 3 aside for a month to do edits on book 2. Once book 2 was turned in, I went back to book 3. But I had to swap again and focus on book 1 when it was released. LOL. It’s crazy making!

Thanks again!

Thank you as well. I love visiting.


 

Blueberry Article_sm

Old Fashion Blueberry Cake

Ingredients:
2 eggs separated
1 cup sugar
1/2 cup shortening
1/4 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cup flour
1 teaspoon baking powder
1/2 cup milk
1-1/2 cups fresh blueberries

Beat 2 egg whites until stiff, and set aside.
Cream together shortening, vanilla, sugar, and two egg yolks.
Sift flour and baking powder together. Add to cream mixture alternating with milk.
Fold in egg whites and blue berries.

Pour into 9” pan (greased and floured) and sprinkle top lightly with sugar.

Bake at 350 degrees for 50 minutes.

This is a traditional New England dense desert or breakfast cake. Just a touch lighter than pound cake. No frosting needed.


 

BEYOND YOUR TOUCH (book #2 Dark Heart series) was released August 30th

She wants more than he can promise.
His desires could lead to betrayal.
But without each other, neither can survive the dangers ahead.

Annie Freemont knows this isn’t the right time to get involved with a man like Chase. After years of distrust, she’s finally drawing close to her estranged family, and he’s an employee on their estate in Maine. Though she never intended to stay on the estate for long, her father’s illness and the mysteries surrounding her family made leaving impossible. And now with the newfound hope of rescuing her long-missing mother, Annie’s determined to be involved with the family’s plans one way or another.

If only she could keep her mind off Chase and focus on the impending rescue. But there’s something about the enigmatic Chase that she can’t resist. And she’s not the only woman. Annie fears a seductive stranger who is key to safely freeing her mother is also obsessed with him. As plans transform into action and time for a treacherous journey into a strange world draws near, every move Annie makes will test the one bond she’s trusted with her secrets, her desires—and her heart.

Amazon BN BAM Indiebound

Target Hudson Booksellers


 

PAT ESDEN is an antique-dealing florist by trade. She’s also a member of Science Fiction and Fantasy Writers of America, Romance Writers of America, and the League of Vermont Writers. Her short stories have appeared in a number of publications, including Orson Scott Card’s Intergalactic Medicine Show, the Mythopoeic Society’s Mythic Circle literary magazine, and George H. Scither’s anthology Cat Tales.

Her new adult paranormal novels, A HOLD ON ME (book #1 in the Dark Heart series) and BEYOND YOUR TOUCH (book #2 Dark Heart series) are available from Kensington book. REACH FOR YOU (book #3 Dark Heart series) will be released in 2017.

Website

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#SFWAPro

 

Sep. 11th, 2016

Celestial Goldfish

Sunday Quote wants summer over with

Originally published at BethCato.com. You can comment here or there.

“I am so clever that sometimes I don’t understand a single word of what I am saying.”
~Oscar Wilde, The Happy Prince and Other Stories

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