#45 The Case of Asparagus with Lemon Mustard Sauce and Pine Nut Parmesan

2 bunches asparagus

2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons flour
1/4 teaspoon salt
pepper
1 cup cashew milk
1 teaspoon mustard
1 tablespoon lemon juice
1/2 cup Pine Nut Parmesan

Steam the asparagus until tender-crisp.

 

In the meantime, sauté the garlic in the olive oil.

 

Add the flour, salt, and pepper to taste, and whisk until smooth.

 

Gradually add the cashew milk and whisk until thickened.

 

Stir in the mustard and lemon juice.

 

Spread the lemon mustard sauce on two plates. Lay the asparagus spears on top and sprinkle with the Pine Nut Parmesan.

 

Serves 2.

 

♥ Becki

#194 The Case of Imajin Books April Ebook Sale

Among the deeply discounted books are my mysteries A PURSE TO DIE FOR and A KILLER NECKLACE. Click here to fill your beach and picnic bags. Summer beckons!

 

♥ Becki

#193 The Case of Mystery and Mayhem Writers Panel

If you're in the Richmond Hill area, drop in and see us! We look forward to meeting you!

♥ Becki

#192 The Case of Crime Writers of Canada and Newmarket Public Library Throw a Birthday Bash With Books!

I'm there! You?

♥ Becki

#191 The Case of Carrot Ginger Soup

1 tablespoon onion

2 cloves garlic
1/2 teaspoon fresh ginger root
1 teaspoon cumin
1 teaspoon paprika
pinch cayenne
1 lb carrots, chopped
1-1/2 cups cashew milk
1/4 teaspoon raw agave syrup
1 pitted date, soaked in 1 cup warm water (118ºF or below)
salt
pepper

Pour all the ingredients, including salt and pepper to taste, into a high-speed blender, one with a soup function.

Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Carrot Ginger Soup. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further.

Blend until your Carrot Ginger Soup reaches 118ºF.

Taste and, if necessary, add more salt then blend a bit more.

Pour into bowls and enjoy!

Serves 3.

♥ Becki

#190 The Case of Crime Writers of Canada 35th Anniversary Celebration at Chapters Newmarket

Do you know how thrilled I am to be appearing at a Chapters/Indigo store? Of course I will be showing up in the pages of mystery books for sale there: A KILLER NECKLACE and A PURSE TO DIE FOR. Author Cynthia will be the one greeting people and signing copies. I do all the work and she gets all the glory! I should start an organization representing characters' rights!

Nevertheless, save the date and I'll see you there!

 

♥ Becki

#189 The Case of Hot Chocolate

Frothy and light!

1-1/3 cups cashew milk
2/3 tablespoon cacao
1-1/3 tablespoons raw agave syrup
2/3 teaspoon vanilla

Pour all the ingredients into a high-speed blender, one with a soup function.

Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Hot Chocolate. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further.

Blend until your Hot Chocolate reaches 118ºF.

Pour into a mug and enjoy!

Serves 1.

♥ Becki