Karen’s Killer Fixin’s **Author Special** with Mary Sullivan

Cooking Karen’s Killer Fixin’s **AUTHOR SPECIAL** with MARY SULLIVAN!

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, MARY SULLIVAN, and her favorite recipe for MARY SULLIVAN’S GRAIN BOWL!

ALWAYS EMILY COVER-1

ALWAYS EMILY by MARY SULLIVAN

Book Blurb

This time, it has to be forever…

Emily Jordan has been in and out of Salem Pearce’s life for years. As an archaeologist, her work often took her far away—even when he asked her to stay. She called it bad timing. He called it running away. Now she’s back and asking for one last chance.

But Salem is a single father with more than himself to think about. If he gives Emily another shot and she takes off again, it’ll hurt his daughters, too. He can’t take that risk. But deep down, he needs Emily. He always has. Maybe this time she’ll stay…

ALWAYS EMILY by MARY SULLIVAN

EXCERPT

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読書About the author, Mary Sullivan….

A few years ago, Mary picked up LaVyrle Spencer’s Morning Glory and became hooked on romance. She discovered Harlequin Superromance and knew she wanted to write these heartfelt stories of love, family, perseverance and happy endings.

In 2005, she was a finalist in RWA’s Golden Heart Contest. She has since won writing awards and garnered wonderful reviews. Her tenth Superromance, ALWAYS EMILY, is in bookstores now. Who knew daydreaming could feel so rewarding?

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Links to Mary’s website, blog, books, etc. 

http://marysullivanbooks.wordpress.com

https://www.facebook.com/mary.sullivan.1460?ref=tn_tnmn

Twitter: @MSullivanWrites

http://www.harlequin.com/storeitem.html?iid=51512

http://www.amazon.com/Always-Emily-Harlequin-Superromance-Sullivan/dp/0373608470/ref=tmm_mmp_title_0?ie=UTF8&qid=1399658660&sr=8-2

http://www.barnesandnoble.com/w/always-emily-mary-sullivan/1117445596?ean=9781460331965

http://www.chapters.indigo.ca/home/search/?keywords=always%20emil

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I hope you enjoy the recipe Mary is sharing with us today on Karen’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 143 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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Karen, thank you so much for having me here today! The recipe I’m going to share is called a grain bowl. I first had a version of this at a small take-out place in Toronto called The Urban Herbivore in Kensington Market. It was exactly my kind of food, so I’ve come up with my own version that I make at home.

The recipe looks long and complicated, but isn’t really. It’s dead simple. It’s just that I make this in a large batch on Sunday and then have lunches ready for the entire week. It comes in handy when I’m on deadline!

MARY SULLIVAN’S GRAIN BOWL

BASE:

1 cup of raw quinoa or brown rice

Cooking this much quinoa or rice should give you about 2 ½ cups of cooked grain.

TOPPINGS:

Tinned beans or lentils, drained

Roasted vegetables, any selection of the following, as many or as few as you like, according to what’s in season:

Carrots (I roast them with olive oil and turmeric for my joints)
Cauliflower (fabulous roasted until done at 425 degrees with oil, thinly sliced garlic or shallots, and a little crushed red pepper flakes)
Beets
Parsnips
Squash
Sweet potatoes

Or whatever appeals to you, using whichever oils, herbs, spices, garlic, fresh ginger, etc. that you like

Sautéed vegetables, whichever combination you prefer and as many or as few as you like, according to what’s in season:

Sliced mushrooms
Spinach or Kale
Colorful sweet peppers
Celery
Green beans
Asparagus
Zucchini

I like to sauté my veggies, especially kale, with olive oil and lemon pepper seasoning.

Store the quinoa, beans and vegetables in containers in the fridge.

When you are ready to make lunch, spoon some cooked quinoa into a bowl and add some beans or lentils. Cover with your selection of roasted and/or sautéed vegetables. If you don’t like beans, add a different protein, i.e. diced turkey or chicken, sliced cold cuts, tinned tuna, boiled eggs, tofu, or broiled salmon, etc.

I top it all off with two of my favorite garnishes…some sliced avocado and toasted sunflower seeds!

Pour on some of this healthy dressing recipe I made up:

CARROT SESAME DRESSING:

2/3 cup carrot juice

1/3 cup cashew butter (I’ve also substituted almond butter, and peanut butter, depending on what I had in the house at the time)

½ to 1 TBS minced fresh ginger

4 tsp sesame oil

Salt and pepper, if desired

Crushed red pepper flakes, if you like heat.

Put into a jar and shake well. You are ready for the week. Shake well before using.

With a little preparation ahead of time, lunches are easy and healthy.

This grain bowl is a shot of awesome nutrition and will keep you full for hours!

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**SPECIAL ANNOUNCEMENT:  Mary will give away a copy of her May Superromance, ALWAYS EMILY, to someone who answers this question today…what is your favorite vegetable?

Don’t miss this chance to read this story.  Thanks, Mary, for sharing your story with us!

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14 Responses to Karen’s Killer Fixin’s **Author Special** with Mary Sullivan

  1. Mick j B says:

    Potato- mashed – roasted

  2. Karen, thank you so much for having me here today and giving me this chance to share one of my favorite recipes!!!

  3. Amanda Ward says:

    My ultimate favourite vegetable has to be the swede. I love it mashed with butter and plenty of salt and pepper. Cubed in a casserole. It’s the perfect comfort food vegetable. Nicer than carrots!

  4. Oh, roasted parsnips are SO good. Probably one of my favorites. My kids inhale roasted cauliflower like it’s nobody’s business, which always makes me feel like I passed the Mom test for another day 🙂

  5. Mick, I love both potatoes—cooked any way— and broccoli. Roasted broccoli is a real treat!

  6. bn100 says:

    Interesting recipe; carrots

  7. Mick James says:

    Oh yes carrots., r a great vegie n very necessary to top your dish off. I think it’s incomplete without vitalmin A

  8. Java Davis says:

    Hard to choose, but ultimately, carrots. They’re so versatile.

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