Getting Rich (A Chef Landry Mystery) (30 page)

1 cup sliced carrot

3 large cloves of garlic, minced

2 medium granny smith apples, peeled and diced

4 cups chicken broth

1 tsp. hot Madras curry powder (If you don’t like it too hot, use regular curry powder, or for hotter, use 1½ tsp.)

½ tsp. of ground cumin

½ tsp. of ground coriander

½ tsp. powdered ginger (or 3 tbsp freshly ground ginger)

½ cup white basmati rice (rinse rice thoroughly before adding)

¾ lb. chicken breast, cut into bite sizes

1½ cup lite coconut milk

1 tbsp. lemon juice

Salt and pepper to taste

3 tbsp. toasted sliced almonds

Directions:

Heat oil in your stockpot over medium-high heat. Add all vegetables including garlic; cook, stirring often, until softened, about 5 minutes. Add apples and spices and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.

Add chicken, return to a simmer and cook until the chicken is fully cooked and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer for three or four minutes.

Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds.

To toast almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Perfect Butternut Squash Soup

Serves 4 to 6

250 calories per portion, if serving 4. 167 calories, if serving 6.

Start with this basic butternut squash soup recipe and add your own flair—to create your own version of the perfect.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

1 large butternut squash (about 4 ½ lbs.) or 4 lbs. peeled and cubed butternut squash

2 medium onions

3 cloves garlic (optional)

3 tbsp. butter or vegetable oil

½ tsp. salt plus more to taste

8 cups chicken or vegetable broth

Directions:

Halve, seed, peel, and cube the butternut squash. Set aside.

Halve, peel, and chop the onion. Mince the garlic, if you like.

Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with ½ tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.

Add the garlic and cook until fragrant, about 1 minute.

Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.

Transfer small batches to a blender or food processor. (My personal favorite is a submersible blender.) Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.

Return the soup to the pot and add more salt to taste.

Pear Salad with Blue Cheese Dressing

Serves 4 as a light lunch

394 calories per serving

Ingredients:

2 hard Bosc pears, cored and sliced

2 oz. walnut pieces

5 oz. blue cheese of your choice

1 tbsp. olive oil

1 tbsp. walnut oil

½ tsp. butter

2 tbsp. whipped cream

yolk of one large egg

2 bags of mixed spring lettuces (about 6 oz. total)

Instructions:

In a bowl, mix 1 tbsp. blue cheese with walnut oil, beating until almost smooth.

Next, heat the walnut oil in a large frying pan over a medium heat and lightly sauté the walnuts, tossing them around for about 1 minute. Now blot the oil off and transfer them to a plate. Add the butter to the pan at the same heat, then add the pears and sauté them for about 2-3 minutes on each side until they are golden. Drain the pears on kitchen paper, put them on a plate and set aside.

To make the sauce, place the cream in a small saucepan with the rest of the blue cheese, crumbled. Now whip them together over a low heat until the cheese melts and then forms a creamy texture. Drop in the egg yolk and continue to whip until the sauce thickens; do not quite bring to a boil.

Remove the pan from the heat and set it aside while you divide the salad leaves among 4 serving plates. Arrange the pears around the leaves, scatter with the walnuts, and pour the sauce over each salad.

Skinny Beef Burger

Serves 8

375 calories each

Ingredients:

1 pound extra-lean beef (5 or less fat), preferably grass fed

1 cup quick-rolled oats

1 large egg

1 tbsp. Dijon mustard

1 jalapeno pepper, chopped very fine

¼ cup chopped scallions

Salt and pepper to taste

Pam cooking spray

8 thin buns (the ones that are 100 calories each)

8 oz. of cheddar cheese, sliced or grated to garnish

Instructions:

Mix all ingredients (except buns and cheese). Using a half-cup ice-cream scoop, measure out scoops on a cookie sheet and flatten to desired thickness.

Spray a large skillet with Pam and cook at medium heat until done. While these are cooking, heat buns whichever way you prefer. I like mine toaster crisp, but you might like yours heated in the oven for less crispness.

Assemble burgers, topping each with 1 oz of cheese.

Enjoy.

Skinny Turkey Burger

Serves 6

300 calories each

Ingredients:

1 pound ground turkey breast

½ cup quick rolled oats

¼ cup chopped scallions

¼ cup chopped celery

¼ cup chopped tart apple

1 tbsp. tabasco sauce

½ cup mango chutney

Salt and pepper to taste

Pam cooking spray

6 thin buns (the kind with 100 calories)

Garnish with lettuce

Instructions:

Mix all ingredients (except buns and lettuce). Using a half-cup ice-cream scoop, measure out scoops on a cookie sheet, and flatten to desired thickness.

Spray a large skillet with Pam and cook at medium heat until cooked through. Turkey burgers, unlike beef burgers, cannot be served any way other than well done. While these are cooking, heat buns whichever way you prefer. I like mine toaster crisp, but you might like yours heated in the oven for less crispness.

Assemble, adding lettuce, and enjoy.

The mystery began with a body and a knife... Go back to the beginning in book one of the Chef Landry Mystery series, available now!

Getting Skinny

Owning a restaurant is as crazy for Nicky Landry as an alcoholic owning a bar. But despite having to cram herself into a body shaper to look decent in a dress, life is pretty good. She’s throwing the party of the year for her graduating doctor boyfriend, Rob, who she’s sure is going to propose—until his new girlfriend shows up at the party.

After ordering Rob to get his stuff out of her house and get lost, Nicky finds him face up with her expensive Chroma knife sticking right out of his cheating heart.

As the prime suspect, Nicky is in hot water. And no matter how hard she tries to clear her name, her problems only mount. She’s convinced she can solve the murder—if only she can figure out the identity of the skinny person seen walking away with Rob after the party.

Getting “Skinny” won’t be easy for Nicky, but she never imagined it would be life or death...

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About the Author

Monique Domovitch lives with her husband and an ever-expanding collection of dogs. They share their time between the Canadian west coast and California. When they travel, Monique is never seen without her laptop.

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ISBN-13: 9781426897399

GETTING RICH

Copyright © 2013 by Monique Domovitch

Edited by Deborah Nemeth

All rights reserved. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of publisher, Harlequin Enterprises Limited, 225 Duncan Mill Road, Don Mills, Ontario, Canada M3B 3K9.

All characters in this book have no existence outside the imagination of the author and have no relation whatsoever to anyone bearing the same name or names. They are not even distantly inspired by any individual known or unknown to the author, and all incidents are pure invention.

This edition published by arrangement with Harlequin Books S.A.

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