I'd like to welcome Peg Cochran to Cozy Up With Kathy. Peg writes the Gourmet De-Lite mysteries. Steamed to Death, the second in the series, was just released!
Kathy: If you could have a dinner party and invite 4 authors, living or dead, in any genre, who would you invite?
PC: That’s a tough question! I’d start with Jane Austen and hope our manners were up to snuff! P.D. James is a brilliant writer and has had an interesting life that would make for good conversation. Mary Higgens Clark—we have something in common (although I don’t write best sellers)—she was also widowed and left to raise her children. We’ve both been lucky enough to remarry wonderful men. I heard her speak once, and I think she would be great fun at a dinner party. Looks like I need to throw a man in there or this is going to be a hen party! How about Stephen King? I’m not a horror fan, but he writes eloquently about the writing process, and I’d love to ask him some questions.
Kathy: Name 4 items you always have in your fridge or pantry.
PC: Olive oil, chicken broth, diced tomatoes, canned tuna—all of which we buy in bulk from Sam’s Club!
PC: Olive oil, chicken broth, diced tomatoes, canned tuna—all of which we buy in bulk from Sam’s Club!
Kathy: What drew you to writing cozy mysteries? What inspired you to write the Gourmet De-Lite Mysteries?
Kathy: I’ve always been a big reader of cozies and traditional mysteries—starting with Agatha Christie. I knew what was expected in a cozy, and I like the fact that they are more about solving the puzzle than grossing out the reader with a lot of blood, gore and violence. And, it turned out that my “voice” is perfect for cozies. I chose to write the Gourmet De-Lite mysteries because I love to cook, and it gives me the opportunity to write about food. Most foodie cozies are about decadent foods—chocolate, cakes, pies, muffins. I wanted to do something different, something that would emphasize good quality healthy eating.
Kathy: I’ve always been a big reader of cozies and traditional mysteries—starting with Agatha Christie. I knew what was expected in a cozy, and I like the fact that they are more about solving the puzzle than grossing out the reader with a lot of blood, gore and violence. And, it turned out that my “voice” is perfect for cozies. I chose to write the Gourmet De-Lite mysteries because I love to cook, and it gives me the opportunity to write about food. Most foodie cozies are about decadent foods—chocolate, cakes, pies, muffins. I wanted to do something different, something that would emphasize good quality healthy eating.
Kathy: Do you have a favorite character in your series? A character that is fun to write?
PC: I like writing about my main character, Gigi Fitzgerald. I like to think she’s a relatively ordinary person, like most of us, trying to keep it together and struggling to make ends meet. I have a new character in the third book in the series, Iced to Death, that I really enjoyed creating, but I can’t talk about that yet!
Kathy: When you're not writing cozy mysteries what do you do for fun? Any hobbies?
PC: I love to cook! (I also love to eat!) I read when I have downtime. I don’t have any hobbies other than cooking. I failed miserably at knitting and crocheting and needlework requires better eyesight than mine! I love spending time playing with my granddaughter or taking my Westie, Reg, for long walks.
Peg has graciously shared one of her recipes!
Pad Thai
Peanut Sauce
5 ounce can of evaporated milk
1/3 cup smooth peanut butter
2 TBL soy sauce
1 tsp. grated ginger (I love the stuff in jars that's already grated for you)
***
8 ounces dried, thin rice noodles (available in most ethnic sections of your local supermarket)
1/4 cup water
1/4 cup Splenda or sugar
2 TBL ketchup
1 1/2 TBL soy sauce (I prefer the low sodium kind)
1 lime wedge
1/2 tsp Sambal Oelek or Sriracha (chili paste available in the ethnic section of your grocery store or Asian markets)
2 TBL vegetable or olive oil
2 chicken breasts cut in half horizontally and then into bite-sized pieces
2 garlic cloves, minced or put through a garlic press
1 large egg, beaten
1 can bean sprouts, rinsed
1 bunch green onions, sliced
1/2 cup chopped peanuts
Place ingredients for peanut sauce in blender and blend until smooth.
Soak rice noodles according to package directions.
Combine water, Splenda, ketchup, soy sauce, juice of 1 lime wedge (or a squirt of lime juice), and chili paste in small bowl and mix. Set aside.
Heat oil in skillet and add garlic. Cook briefly until garlic begins to color slightly. Add chicken and cook, stirring, until opaque, approximately five minutes. Stir in noodles and pour ketchup mixture over noodles. Cook approximately 2 minutes until sauce is absorbed.
Push noodles to one side of skillet and add beaten egg. Stir until egg is cooked, then mix into dish. Add bean sprouts, 1/2 cup green onions and 1/4 cup chopped peanuts. Stir until mixed.
Place on serving plate and mix with peanut sauce. Sprinkle remaining green onions and peanuts on top.
Enjoy!
PC: I like writing about my main character, Gigi Fitzgerald. I like to think she’s a relatively ordinary person, like most of us, trying to keep it together and struggling to make ends meet. I have a new character in the third book in the series, Iced to Death, that I really enjoyed creating, but I can’t talk about that yet!
Kathy: When you're not writing cozy mysteries what do you do for fun? Any hobbies?
PC: I love to cook! (I also love to eat!) I read when I have downtime. I don’t have any hobbies other than cooking. I failed miserably at knitting and crocheting and needlework requires better eyesight than mine! I love spending time playing with my granddaughter or taking my Westie, Reg, for long walks.
Peg has graciously shared one of her recipes!
Pad Thai
Peanut Sauce
5 ounce can of evaporated milk
1/3 cup smooth peanut butter
2 TBL soy sauce
1 tsp. grated ginger (I love the stuff in jars that's already grated for you)
***
8 ounces dried, thin rice noodles (available in most ethnic sections of your local supermarket)
1/4 cup water
1/4 cup Splenda or sugar
2 TBL ketchup
1 1/2 TBL soy sauce (I prefer the low sodium kind)
1 lime wedge
1/2 tsp Sambal Oelek or Sriracha (chili paste available in the ethnic section of your grocery store or Asian markets)
2 TBL vegetable or olive oil
2 chicken breasts cut in half horizontally and then into bite-sized pieces
2 garlic cloves, minced or put through a garlic press
1 large egg, beaten
1 can bean sprouts, rinsed
1 bunch green onions, sliced
1/2 cup chopped peanuts
Place ingredients for peanut sauce in blender and blend until smooth.
Soak rice noodles according to package directions.
Combine water, Splenda, ketchup, soy sauce, juice of 1 lime wedge (or a squirt of lime juice), and chili paste in small bowl and mix. Set aside.
Heat oil in skillet and add garlic. Cook briefly until garlic begins to color slightly. Add chicken and cook, stirring, until opaque, approximately five minutes. Stir in noodles and pour ketchup mixture over noodles. Cook approximately 2 minutes until sauce is absorbed.
Push noodles to one side of skillet and add beaten egg. Stir until egg is cooked, then mix into dish. Add bean sprouts, 1/2 cup green onions and 1/4 cup chopped peanuts. Stir until mixed.
Place on serving plate and mix with peanut sauce. Sprinkle remaining green onions and peanuts on top.
Enjoy!
I love reading cozy's. The recipe you shared sounds fantastic! I love to eat, but cook, not so much. My favorite part of a recipe book is reading and picking out the best ones. I might even be tempted to try one or two of them. :)
ReplyDelete