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Website for author Vicki Stewart

Recipes

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Friendships without Boundaries

You know the expression, ‘You can choose your friends, but you can’t choose your family’? Some of my closest female friends are like sisters to me. We encourage one another; we tease one another when we do something stupid (which we often do), and we cry with one another when one of us goes through a difficult time.

Life can be whatever you make of it, and it’s much more enjoyable when you surround yourself with people who you care about and who care about you. Tori, Ben, Piper and Logan have been together since their days at the FBI academy and have formed such a deep bond; they would willingly give up their own lives to protect each other. And as most close friends do, they also tease each other like siblings.

Children from the Light, Chapter 16 “…Giving Tori a raised eyebrow grin, Ben asked, “And how is that a healthy breakfast option for you and the twins?”

“They have zucchini in them! That’s healthy!” Tori argued, trying not to laugh.

“Zucchini in a cupcake, that’s chick food,” Logan snorted, derisively.

“Don’t worry, buddy, I’ve got you covered,” Ben advised. “We also have scrambled eggs, bacon and hash browns.”

Logan nodded in approval and said, “Awesome. Now that’s man food!”

“Man food? Since when did eggs, bacon, and hash browns become man food? Women eat bacon too, you know. You’re both such dorks,” Piper sighed, rolling her eyes.

“Remember who drove here today, Pip,” Logan teased.

“Don’t worry; I would drive you home if he bailed on you,” Tori promised.

“Thanks, Tori! See? That’s how you treat a friend, Logan. You should take notes,” Piper joked…”

Sweet Zucchini Cupcakes with Cream Cheese Frosting

Ingredients:
For the Cupcakes:
1 1/2 cups flour
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 zucchini, grated
1/3 cup olive oil
2 eggs

For the Frosting:
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:
1) Preheat your oven to 350 degrees and line a muffin pan with paper or foil cupcake liners.

2) In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.

3) In a smaller mixing bowl, combine the grated zucchini, oil, eggs, vanilla and lemon zest and then add the mixture to the larger mixing bowl. Stir the wet ingredients into the dry ingredients until combined.

4) Divide batter evenly into the muffin pan, filling each liner 2/3 full.

5) Bake the cupcakes 30-35 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

6) Remove the cupcakes from the oven and cool the pan on a wire rack for 10 minutes. Then remove the cupcakes from the pan and allow them to cool completely.

7) To make the frosting, blend the cream cheese and butter together in a mixing bowl until creamy.

8) Mix in the vanilla and gradually stir in the confectioners’ sugar.

9) Pipe a generous swirl of the frosting on top of each cupcake and serve.

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Everything is fine, Goliath

Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the Lord your God will be with you wherever you go. ~Joshua 1:9

Those are pretty powerful words, wouldn’t you agree? How successful are you at following them? Yeah, me either.

I can usually handle the little things pretty well, like being late for an appointment or finding out there’s a new process at work that’s completely opposite to what I’m used to. It’s other times I need to remember not to worry and to ask God for a little help. For example, when your spouse loses their job and you go into instant panic mode. Or when a loved one gets injured, and you wait for what seems like forever for the doctor to tell you how serious things are.

Either way, it all boils down to one thing, the agonizing feeling of not being in control. Unfortunately, my life is all about control, so I really struggle with offloading my worry to God. Sometimes I think, “He’s too busy for my little problem. I don’t want to bother God with this.” The irony of course being He’s already well aware of my ‘little problem’ long before I am.

What about when someone asks you what’s wrong? Is your first response like mine because you don’t want to sound like a Debbie downer, “Everything’s fine!” (Even though the little voice inside your head is screaming, “No she’s not, look closer, she’s a complete mess!)

We’re all guilty of it, even Tori. Her faith is very strong, but there are days she forgets too. Today she realized there are times even cooking therapy doesn’t help, not even when making one of her favorite soups.

Children from the Light, Chapter 14 “…“The baby’s heart rate is dropping, doctor.”

“We’re going to lose them both!”

“Somebody do something!”

Tori shuddered as she replayed the end of her dream again in her head. Blinking back the tears clouding her vision, she felt a small twinge in her back that lately was a sign that she’d been on her feet too long. A quick glance at the clock revealed she had just lost fifteen minutes standing in front of the kitchen counter, lost in her thoughts.

“Okay, enough of that!” she exclaimed, frustrated at how easily she was being distracted today. She stared down at the ground pork resting on the bottom of the mixing bowl in front of her and sighed.

“Is Tori okay?” she heard Goliath ask, who as usual, was holding a vigil on the floor by her feet, hoping for something edible to fall off the counter.

She gave him a small smile and quietly replied, “Everything is fine, Goliath…”

Pork Meatballs in Parmesan Broth

Ingredients:
1 pound ground pork
8 ounces of low-fat ricotta cheese
½ cup seasoned Italian breadcrumbs
1 egg
½ teaspoon ground nutmeg
1 generous pinch each of kosher salt and fresh ground pepper
1 cup shredded aged Parmesan cheese
4 tablespoons of grape seed oil
32 ounces low-sodium, natural chicken broth
1 cup chopped, canned artichoke hearts
2 cups fresh baby spinach
16 ounces old-fashioned egg noodles

Directions:
1) Combine the first six ingredients in a large bowl, including ½ cup of the shredded Parmesan. Form the mixture into 2 inch round meatballs and stage them on a plate.

2) Working in batches, heat 2 tbsp. of the grape seed oil in a deep pan and sear the meatballs over moderate heat, turning every 2-3 minutes until they are browned on all sides. This step is important as the meatballs need to be browned and firm enough to hold their shape without falling apart in the broth. They will cook all the way through in the next step.

3) Return all of the meatballs to the pan and add the broth and the remaining ½ cup of shredded Parmesan. Cover and simmer for about 20 minutes, to cook the meatballs through.

4) Meanwhile, cook the egg noodles according to package directions, drain and stage them nearby.

5) Add the artichoke hearts and spinach to the soup and cook a few minutes longer until the spinach has wilted. Adjust the seasoning with salt and pepper as needed.

6) Spoon a generous helping of the egg noodles into bowls and gently ladle 3-4 meatballs into each bowl along with enough broth to cover the noodles. Sprinkle the soup with additional shredded Parmesan and serve.

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What Is It About Ben?

What is it about Agent Benjamin Vincent, aka Mr. Tall, Dark and Handsome that makes him so alluring?

He seems like a pretty straight-forward, easy to figure out kind of guy at first glance.  Then as you get to know him, you realize he’s pretty complex.  He takes everything in stride no matter how extreme a situation can be and he has a very strong faith that helps keeps him centered and grounded.  Plus his mischievous sense of humor along with a deep, unconditional love for Tori makes it difficult not to love him.   Well, the crystal blue eyes, tousled dark hair, and crooked boyish smile don’t hurt either!

And let’s not forget his seemingly endless appetite.  Have we come across a situation yet where Ben isn’t thinking about food?

Guardians of the Chosen, Chapter 25 “…Ben laughed as Goliath’s nose caught all the smells of food in the air and then he turned to Ben with a hopeful look on his face.  “Here you go, buddy,” Ben replied, tossing Goliath a piece of raw carrot.  “This is probably the safest thing you could eat in here right now.”  He smiled as Tori approached him and asked, “So where have you two been?”

“We went into town so I could mail a package of our hot peppers to my mom.  She’s itching to start cooking with them,” she replied as she wrapped her arms around Ben’s neck and kissed him.  “Whatcha makin’?” she asked.

“What Jamaican?” Ben teased.

“Oh, I set that one up for you, didn’t I?” she admitted, groaning.

“Yeah, you did,” Ben laughed.  “I’ve got a fresh bowl of scorpion salsa over there by the chips if you want to snack on some of that but be warned; it’s hot!”

“Oh, I skipped lunch, so that sounds great!” Tori exclaimed.  “What else are you making? I hope you’re going to say your infamous sting of the scorpion tail chili?”

“I was!” Ben replied, wiggling his eyebrows.

“Sa-wheeet!” Tori praised, happily.  “Let me wash my hands and then I’ll sit with you and eat all your salsa while you cook!”

“Deal,” Ben agreed.  “Do you want a bottle of beer with your salsa?  I would recommend it!”

“Do we have the dark Mexican beer?” she asked hopefully.

Ben smiled, nodded and said, “Yep.  I bought it just for you!  Well, I bought it for the chili but there’s enough for you too.”

“Gee thanks.  You sure know how to make a girl feel special,” Tori laughed as she left the room.

“I know, right?” Ben chuckled, setting a bottle on the counter for her….”

Ben’s Sting of the Scorpion Tail Chili and Salsa

Ingredients

Spice Mix
1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled
2 teaspoons brown sugar

Scorpion Salsa
1 lb. whole tomatillos husked and washed
5 whole Roma tomatoes
3 white onions, peeled and quartered
10 cloves garlic, peeled
1 scorpion pepper, seeded and roughly chopped
¾ cup fresh cilantro, chopped
1 teaspoon kosher salt
¼ cup Liquid Smoke, mesquite flavor
Juice of one freshly squeezed lime

Base for Chili
1 lb. ground sirloin
1lb. ground turkey
Kosher salt and black pepper to taste
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
One 12-ounce bottle dark Mexican beer (Negro Modelo)
1 can tomato paste
1 – 28-ounce can of crushed tomatoes
1-ounce semisweet chocolate, coarsely chopped
3 bay leaves
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves

Directions
Spice Mix
1) Combine the ingredients in the spice mix and set the mixture aside.

Scorpion Salsa
1) Place the tomatillos, Roma tomatoes, quartered white onions and garlic cloves on a roasting pan and set them under the broiler in the oven until they begin to blacken – 8 to 10 minutes.

2) Remove the pan from the oven and allow it to cool.

3) When cool, transfer the vegetables and any liquid that has seeped out, along with the rest of the ingredients to a blender or food processor and puree.

Base for Chili
1) Heat vegetable oil in a large skillet over medium-high heat. Add the ground sirloin and turkey and cook until the meat is crumbly and no pink remains.

2) Add the fresh onions, and one tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes.

3) Add the spice mixture and cook for 1-minute longer. Stir in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes.

4) Stir in the chocolate, cook for 1 minute longer. Transfer the mixture to the slow cooker, and add the salsa and bay leaves. Cover and cook the chili on low for 8 to 10 hours, or until the sauce has reached a deep burgundy color.

5) Remove the bay leaves and stir in the cilantro and parsley.

Optional Garnish: Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

By

The Perfect Time to Ask For Permission

Have you ever heard someone say, “Sometimes it’s better to ask for forgiveness, than for permission”? I have many times, and each time I do, something inside me cringes at the thought of it. It has become the norm in today’s society rather than the exception, and it promotes dishonesty over honesty.

Fortunately, there is still one time when asking for permission still holds true, when a man asks a woman’s father for his daughters hand in marriage.

Guardians of the Chosen, Chapter 21 “…Tanner slid the cutting board and a head of garlic towards Ben and replied, “If you wouldn’t mind chopping up three or four good sized cloves of garlic and then start sautéing that and the onion in the pan on the stove that would be great. I’m going start browning these hot Italian sausage links and then we can work on chopping up the mushrooms, fennel and herbs I have over by the sink.”

“Fennel and sausage – that sounds great! What are we making?” Ben asked, already feeling his stomach beginning to growl.

“Penne with Sausage, Fennel and Mushrooms,” Tanner replied with a big grin. “With the evenings beginning to get cooler, I thought a nice hearty pasta dish with the spicy sausage, some fresh herbs and mushrooms sounded good.”

“Good? It sounds great!” Ben exclaimed as he started peeling the garlic.

“If you want to, you could also open that bottle of Syrah on the counter and pour out a couple glasses. We’ll use the rest of the bottle in the sauce,” Tanner suggested.

“I like how you think, Tanner!” Ben agreed, laughing. “I’ll get the garlic and onions going first.”

“Sounds good,” Tanner replied as he began turning the sausage links cooking in the pan. “So how’s everything going other than the work stuff? It sounds like a lot has been going on that we hadn’t heard about yet.”

Ben chuckled as he began chopping the garlic and said, “Yeah, it’s never a dull moment with your daughter, that’s for sure. Goliath was a bit of a curve ball for us, but he’s a great dog and, so far, it’s all working out.”

“Even though he was a gift to her from another man?” asked Tanner, curiously.

Ben shot a glance over at Tanner and laughed. “Yeah, that part has been a little tough, I’ll admit it. I totally get Tori’s part in the prophecy and get that she’s got a guardian angel watching over her…I just wish he was a withered old man that looked more like Father Time, not like some beefed up biker dude with long wavy hair.”

Tanner chuckled and said, “Well regardless, we both know where her heart lies and where it’s always been with you, Ben.”

Ben paused, the knife still in mid-air as Tanner’s words settled in. Taking a deep breath, he swallowed hard and placed the knife down on the cutting board. He turned to Tanner and said, “And where my heart has always been – with her. It’s always been her. Which is something I’ve wanted to talk to you about Tanner, but I didn’t want to do it over the phone.”

Tanner turned to Ben, concerned and asked, “What is it?”

Ben swallowed hard again and said, “There’s something very important I want to ask you…”

Tanner’s Penne with Sausage, Fennel and Mushrooms

Ingredients:
4 hot Italian Sausage links
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 lb. Porcini mushrooms, sliced or 2 ounces *dried Porcini
1 lb. Baby Portobello mushrooms, sliced
1 Fennell bulb, stalk chopped, fronds reserved for garnish
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
1-1/2 cups Syrah
1 can fire roasted petite diced tomatoes
1 tablespoon tomato paste
1 pound dried penne pasta
Freshly grated Parmesan cheese

Directions:

1) Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to the pot.

2) Sauté the sausage for 8 to 10 minutes over medium-high heat, turning to brown on all sides. Remove with slotted spoon, place on paper towels, and slice into ½ inch slices, diagonally.

3) In the same pan, sauté onions, fennel and garlic for 4 to 5 minutes, until onions are translucent. Add the porcini, portobellos, rosemary, thyme, salt, and pepper and continue cooking for 3 to 4 minutes.

4) Add the wine and bring to a boil. Reduce heat and simmer to reduce by half.

5) Stir in the tomatoes and tomato paste and simmer for 8 to 10 minutes. Add the reserved sausage.

6) Add sauce to pasta, mixing thoroughly and adjust seasoning, as needed.

7) Transfer pasta to a serving bowl and garnish with the Parmesan and fennel fronds.

*Note – If using dried Porcini mushrooms, soak them in hot water for 1-2 hours, then rinse and chop.

By

Cooking Therapy Time, Baking Ben’s Favorite Bread

We’ve all learned that Ben loves to eat. Fortunately for him, he fell in love with a woman who loves to cook. A true match made in foodie heaven!

Like Tori, I don’t always cook just to prepare a meal; often times it’s a way of working through an issue going on in my life, or when I’m stuck in the middle of a chapter and I know where I want the story to go next, but I just can’t seem to find the words to get it there.  Yes, even I get writers block from time to time! That’s when cooking time becomes ‘therapy time’.

Cooking for hours in the kitchen allows me to forget about what’s going on in my head, and instead, create something that comes from my heart. Then being able to share that creation with others, very much like writing my books, gives me the sense of fulfillment I need to remember that I know who I am deep down inside, regardless of all the ‘noise’ from the outside world.

So for those of you, who sometimes find yourselves in similar situations, try a little cooking therapy and see if it helps put your head back in alignment with your heart.

Here’s the second recipe tied to my post from June 28th from Guardians of the Chosen, Chapter 12.

Tori’s Tomato Ciabatta with Olives and Caramelized Onions

Ingredients:
5 Tablespoons Extra-virgin olive oil
2 Yellow onions, coarsely chopped
2 Tablespoons tomato paste
½ Teaspoon Crushed Red Pepper
½ Cup pitted kalamata olives, chopped
½ Cup cherry or grape tomatoes, quartered
3 Packages active dry yeast
1 Teaspoon sugar
1 ¾ Cups, warm water
2 ½ Cups all purpose flour
¾ Cup semolina flour
Kosher salt and black pepper

Directions:
1) In a large skillet, heat 3 tablespoons of olive oil until shimmering. Add the onions and cook over moderate heat until lightly caramelized, about 8 minutes.

2) Add the tomato paste and crushed red pepper, cooking for an additional 2 minutes.

3) Stir in the olives and tomatoes and season with salt and black pepper. Remove from heat and allow to cool.

4) In a bowl, whisk the yeast, sugar and water; let stand until foamy, about 10 minutes.

5) Whisk in the remaining 2 tablespoons of oil and 1 teaspoon of salt. Stir in the 2 ½ cups of flour and semolina, until the dough comes together; it will be very wet.

6) Stir in the cooled olive/tomato mixture and cover the bowl with a damp kitchen towel. Let stand in a warm spot until doubled in bulk, about 1 ½ hours.
7) Preheat oven to 450 degrees.

8) Scrape the dough out onto a well-floured surface and shape into 2 rough loaves, about 14 x 3 ½ inches each.

9) Transfer loaves to a parchment paper-lined baking sheet and bake in the oven for about 25 – 30 minutes, until loaves are lightly browned and have risen.

10) Remove bread from oven and allow to cool before slicing.