My Summer 2018 Kindle eBook Promotions! :-)
🌴 Summer 2018 Amazon eBook Promotions 🌴
Stop by my author/book site for a list of all the eBook promotion dates/links and additional information.
🍉While you’re there, check out the recipe page too! 🍅
Happy Summer, Cooking and Reading!!!
On the Menu: Beet and Fresh Dill Layered Salad
I ♥ BEETS! 😉
And the simple marinated beet salad (see recipe below) featured in my cookbook:
The Groovy Green Kitchen I: Weeknight Veggie Slow Cooker,
and is one of my fav ways to prepare and enjoy them. 🙂
Beet and Fresh Dill Layered Salad
A flavorful marinated salad, especially good to make when garden dill and beets are at their peak. Keeps for several days, covered in the refrigerator. A perfect side dish with all kinds of main dishes. Adds a brilliant color contrast on your plate too. Serves 6.
12 medium fresh (preferred) beets: precooked, peeled and cut into thin circles (or use equivalent amount of whole canned beets with no salt added, thoroughly rinsed and drained, then sliced)
1 medium red Bermuda onion, thinly sliced in rings
3 -4 T. chopped fresh dill-weed
Red Wine Marinade:
1/3 C. extra-virgin olive oil
5 T. red wine vinegar
1 teas. Mrs. Dash Original Blend Seasoning
1/2- 1 teas. sea salt
½ teas. freshly-ground black pepper
In a large bowl (that has a secure cover) layer 1/3 of the sliced beets, topped by ½ of the onion rings, then ½ of the dill-weed. Repeat layers, ending with the last 1/3 of the beets on top.
Combine marinade ingredients in a jar and shake thoroughly. Pour over vegetables, cover and refrigerate for at least 1 hour before serving. Shake container gently to re-distribute marinade evenly before serving, especially if storing for a longer period of time.
*****
Last night, I made this beet salad, along with an orzo salad for supper. It was soooo good. 🙂
I also like to serve this with my: German Sauerkraut Feast (click to enjoy that slow cooker recipe).
If you ♥ beets too, you might want to give this one a try! 😉
Happy Cooking!
Simply, Super, Summer Salads!
“Salad Season” is definitely here again! 😉
Thought this would be a good time to share this recipe post again from the Veggies…archives, featuring 4 of my all-time fav salads.
What is your favorite salad?
Happy Cooking and Weekend! G
For me when it comes to food, nothing says SUMMER like a beautiful, fresh SALAD! 🙂
Here are some of my fav salads from the Veggie archives.
Hope you enjoy one or all of them soon.
Spinach and Mushroom Salad with Creamy Poppy Seed Dressing
(this post includes some handy tips for salad do’s and don’ts)
(a winner in one of my recipe contests! so delish)
(if you like fresh dill, try this one for sure)
Kasha and Beet Salad with Celery and Feta
(from a recent post, in case you missed it. I ♥ this salad!)
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What is your favorite summer salad/food/recipe?
If you can, do share a link.
Happy Summer, it’s almost here! 🙂
Groovy Green Kitchen UPDATES, Now Available :-)
The Groovy Green Kitchen I: Weeknight Veggie Slow Cooker
The Groovy Green Kitchen II: Simply, Super, Supper Soups
I have updated the photos in both of my: Groovy Green Kitchen cookbooks (Kindle versions) and free updates are now available from Amazon.
Amazon.com has kindly informed me that they will be sending out notices to customers who purchased one or both of these eBooks previously, re: the update. But in case you don’t hear from them, you can also contact Amazon to get the free updates.
I was having issues with the photos in both of these eBooks, when zoomed in particular. They are now looking much better and I think have added to the overall presentation quite a bit.
I have less than an optimal set-up for kitchen photos at present, but with some photo editing that I did and some help from the talented: Lissa at Postcards from the Rain (thanks again Lissa!), they are now good to go.
I also suggested to Amazon that white borders on the zoomed version of photos (instead of the ugly brown they had previously) would look a lot better. They sent in my suggestion for consideration and woohoo, they have now made that change! 🙂
I am also looking for more reviewers for both of these cookbooks.
If you like to cook and would be interested in giving one or both of these eBooks a “test drive” send me an email at:
veggiecook @myway .com (spaces removed), type REVIEWER in subject line
and we can go from there.
Have a wonderful week and Happy Cooking! 🙂
On the Menu: Tangy Barley Buttermilk Soup
It was a perfect “soup day” yesterday, here in BC. 🙂
There was a bit of chill in the air, intermittent drizzle….so I got busy and made a big pot of: Tangy Barley Buttermilk Soup along with some: Sausage, Cheese and Thyme Muffins. What a yummy and oh so satisfying dinner it was! 🙂
I’ve shared the complete soup recipe below, this one is from the Groovy Green Kitchen II: Simply, Super, Supper Soups.
The muffins are from volume I of: The Groovy Green Kitchen: Weeknight Veggie Slow Cooker. They were perfect with this luscious, cream soup. 😉
I hope you’ll enjoy a bowl (or two) soon!
Happy Cooking and Week!
PS: Yes, the cover of the GGK I has been updated.I also did some work on the interior photos to improve the overall presentation. If you have a copy already, an update would be available from Amazon. If you need any further info. about this, just send me an email (see contact page).
***
Tangy Barley Buttermilk Soup
This soup was inspired by a recipe from the first edition of the ground-breaking book: Diet for a Small Planet. My updated version adds garlic and herbs but leaves out the butter.
I also recently “tweaked” the seaonings a bit, adding some from Splendor Garden (certified organic, gotta ♥ that, and they added a wonderful flavor and color boost to the soup). Serves 6.
-¾ C. pearl or pot barley
-3 T. vegetable or olive oil
-1 large (preferably sweet) onion, diced
-2-4 cloves garlic, minced (to taste)
-2 teas. bouquet garni seasoning or GGK Herbal Blend Seasoning (GGK seasoning recipe is in the book)
-1-2 teas. dried chives (to taste)
-¼ – ½ teas. freshly ground black pepper (to taste)
-1-2 teas. Splendor Garden Organic All-Purpose Seasoning SF OR Splendor Garden Organic Lemon Pepper Seasoning
-5 C. vegetable soup stock
-2 C. regular or low-fat buttermilk
-Optional garnishes: finely chopped fresh parsley or chives and/or additional sprinkle of Splendor Garden seasoning blend
Thoroughly rinse and drain barley, set aside.
In a large soup pot, heat vegetable oil over MEDIUM-HIGH heat. Add onion and garlic and sauté for 3 minutes.
Add herbs, black pepper, Splendor Garden seasoning and the barley and stir to combine all ingredients thoroughly.
Cover and steam over MEDIUM-LOW heat for 5 minutes to release flavors and slightly toast barley. (Hint: be careful not to burn the barley, stir at least a couple of times)
Add vegetable soup stock, cover and bring to a boil.
Reduce heat to LOW and simmer for 30-40 minutes, until barley is cooked but not mushy.
Add buttermilk to soup and simmer for 2-3 additional minutes, just to heat through.
Adjust seasonings if required. Garnish and serve.
Taaa daaa…… My New Cookbook is Now Available! :-)
The Groovy Green Kitchen (Volume II): Simply, Super, Supper Soups
is now available in Kindle and print book formats at: Amazon.com, .ca, UK….
I am SO happy to finally have this cookbook completed. 🙂 And I’m pleased with the results too.
I hope you’ll check it out soon, over at Amazon and if you can, please spread the word too.
In the meantime, I’ve got a ton of ideas on the go, for promoting this new book.
And then, it’s on to my next book project, that’s already in progress. 😉
Have a wonderful week!
Happy Cooking and Reading. G
Cookbook Countdown! ;-)
I’m type, type, typing…. away!!!
I’ve made the end of February, my deadline for finishing my newest cookbook (print and Kindle/eBook versions):
The Groovy Green Kitchen II: Simply, Super, Supper Soups
I think I can still reach my time goal; I am on the home stretch. 😉
I don’t know why this particular book project has taken me sooooo long to complete.
But right now, I’m just focused on the fact that it IS almost complete and that’s a good thing! 🙂
In the meantime, I am having a free Kindle promo this weekend for my other GGK cookbook:
The Groovy Green Kitchen I: Weeknight Veggie Slow Cooker
It will be available as a free Kindle/eBook download, all this weekend (Feb. 20-22) at:
Amazon.com, .ca, UK….
♥♥♥
And here’s a sample soup recipe from the GGK II:
Southern Nights Slow Cooker Veggie and Sausage Gumbo…
….to get your taste-buds ready for the full collection. 😉
In addition to lots of great soups in this new book/eBook, there’s a variety of side dishes to go along with them.
Wish me luck for finishing “on time” and happy weekend, G
Two Kindle Countdown Deals at Amazon.com! :-)
Two of my Kindle books are on sale (at Amazon.com only) from November 21-28th.
**Here is the Countdown Deal page link at Amazon.com to find both deals.**
I am not able to access the page with the discount price living in Canada, but both eBooks should come up at .99 sale price, for anyone living in the US.
Just go to the Cookbook category for The Groovy Green Kitchen and the Romance category for Third Chapter, Second Chance via the link I’ve given above, scroll down the list to my book(s) and the sale price will come up.
Happy Reading and Weekend! 🙂
It’s Hug a Vegetarian Day! ;-)
According to my office wall calendar, today is:
Hug a Vegetarian Day. 🙂
I also noted online that tomorrow, October 1st is World Vegetarian Day.
So make sure to hug all the vegetarians you know today and tomorrow. 😉
On a personal note, I’ve been a vegetarian for many years and have never regretted my decision to give up eating meat.
More and more people continue to embrace a vegetarian diet, for a number of reasons and there are millions of vegetarians around the world.
For me, it’s always been mainly an ethical choice to not eat meat, due in large part to reading: Diet for a New America by John Robbins, several years ago. I was shocked and saddened by what I read in that book and I never forgot it. 😦 I had been eating less and less meat for years, before reading that book. And after finishing the book (and it’s a very tough book to read, if you love animals) I gave it up completely.
On the plus side, I’ve been healthier and happier since I became a vegetarian and delighted by all the good things that can be created in the kitchen without any meat.
If you are in need of some vegetarian recipe inspiration, do check out the extensive recipe archives here at Veggies….
You can also check out my two cookbooks at Amazon.com:
Not Just for Vegetarians (print version only) and The Groovy Green Kitchen: Weeknight Veggie Slow Cooker (print and Kindle versions)
Have a Wonderful Week and Sending Lots of Hugs to YOU (to the meat-eaters too)!
***
PS: On a completely different topic, if you know anything about making CDs, please stop by over at My Poetic Path to read my post from today.
***
Photo above from Not Just for Vegetarians by Geraldine Hartman.
Photograph by Patricia Holdsworth Photography.
On the Menu Tonight! :-)
Stick-To-Your-Ribs Black Bean Soup (slow cooker) with Hearty Potato Scones
Both recipes are from:
The Groovy Green Kitchen: Weeknight Veggie Slow Cooker.
I know a lot of you already have this cookbook and I hope you’ve enjoyed these particular recipes too!
I had an abundance of peppers (this soup requires 2 large ones) and some leftover mashed potatoes (for the scones) in the fridge this morning, so this menu combo from the GGK came to mind. Comfort food at it’s best.
Yummm…can’t wait!😉
What’s are you making for dinner tonight?
Happy Cooking.
VEGGIES, YARNS & TAILS 