A Bad Hair Day Cookbook

A BAD HAIR DAY COOKBOOK, Copyright © 2019 by Nancy J. Cohen

Published by Orange Grove Press

Printed in the United States of America

Digital ISBN: 978-0-9997932-4-4

Print ISBN: 978-0-9997932-5-1

Cover Design by Boulevard Photografica

Digital Layout by www.formatting4U.com

This book includes a collection of recipes modified or created by the author. Any resemblance to another recipe is purely coincidental. These recipes are to be followed at the reader’s own risk. It is the reader’s responsibility to ensure that none of the ingredients are personally harmful to one’s health. The author will not be held liable for any damage, medical or otherwise, resulting from the reader making these recipes.

The excerpts included in this book are works of fiction. Names, characters, places, and incidents either are the product of the author’s imagination or are used fictitiously, and any resemblance to actual persons, business establishments, events or locales is entirely coincidental.

All rights reserved. This book is licensed for your personal use only. No part of this work may be used, reproduced, stored in an information retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying, recording, or otherwise) without prior written consent by the author. Any usage of the text, except for brief quotations embodied in critical articles or reviews, without the author’s permission is a violation of copyright.

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Meet the Sleuth

Hairstylist Marla Vail is a salon owner with a nose for crime and a knack for exposing people’s secrets. She lives in Palm Haven, Florida with her homicide detective husband, his teenage daughter, and their two dogs. When not busy working, she likes to cook, take walks in the park, meet her friends for lunch, go shopping, and solve murders. A caring person and a loyal friend, she fixes clients’ hair with her expert styling skills and uses her sleuthing ability to pursue justice.

For more details and to join the Author’s newsletter, please visit NancyJCohen.com

TABLE OF CONTENTS

INTRODUCTION

COOKING TIPS

APPETIZERS

ARTICHOKE DIP

ASPARAGUS CHEESE POCKETS

BAKED EGG ROLLS

CHILI DIP

CROISSANT BRIE APPETIZERS

EGGPLANT DIP

GUACAMOLE

HAROSET

HOT DOG CRESCENTS

PORTOBELLO MUSHROOM APPETIZER

SPINACH ARTICHOKE DIP

SPINACH BALLS

SPINACH PUMPERNICKEL DIP

STUFFED MUSHROOMS

EXCERPT: HIGHLIGHTS TO HEAVEN

BEVERAGES

CITRUS CIDER

FRUIT PUNCH

LIME PUNCH

EXCERPT: PERMED TO DEATH

BREADS

BANANA BRAN MUFFINS

CORN MUFFINS

CRANBERRY BREAD

GARLIC CHEESE BISCUITS

LYCHEE BLUEBERRY MUFFINS

RITZ CRACKER STUFFING

EXCERPT: FACIALS CAN BE FATAL

SAUCES

CRANBERRY SAUCE

TURKEY GRAVY

WHITE WINE GRAVY

EXCERPT: HAIR RAISER

SOUPS

BUTTERNUT SQUASH SOUP

FRENCH ONION SOUP

MINESTRONE SOUP

MUSHROOM BARLEY SOUP

POTATO LEEK SOUP

SWEET ONION CHOWDER

TOMATO BISQUE

TOMATO LENTIL SOUP

TURKEY SOUP

VEGETABLE BEAN SOUP

VEGETABLE BARLEY SOUP

EXCERPT: HAUNTED HAIR NIGHTS

ENTREES — BEEF

BEEFY MACARONI & CHEESE

BRISKET COLA

BRISKET WITH CRANBERRIES AND MOLASSES

BRISKET WITH DRIED PLUMS

CREOLE FRANKS

HONEY BARBECUE MEATLOAF

JAMBALAYA

MOUSSAKA

POT ROAST

SHEPHERD’S PIE

SLOW COOKER MUSHROOM POT ROAST

SPAGHETTI PIE

SWEDISH MEATBALLS

VEAL MEATBALLS W/ MUSHROOM CREAM SAUCE

EXCERPT: HANGING BY A HAIR

ENTREES — LAMB

MINTED ROAST LAMB

SLOW COOKER ROAST LEG OF LAMB

LAMB RAGOUT

EXCERPT: EASTER HAIR HUNT

ENTREES — POULTRY

CHICKEN ASPARAGUS

CHICKEN BASQUE

CHICKEN BEAN STEW

CHICKEN BROCCOLI CASSEROLE

CHICKEN CACCIATORE

CHICKEN CRANBERRY

CHICKEN DIVINE

CHICKEN EGGPLANT

CHICKEN MAC AND CHEESE

CHICKEN ORZO

CHICKEN PAPRIKA

CHICKEN RASPBERRY

CHICKEN SPAGHETTI

CHICKEN STEW

CHICKEN TENDERLOINS

CHICKEN THIGHS DIJON

CHICKEN THIGHS WITH MUSHROOMS

COCONUT CHICKEN CURRY

GINGER CHICKEN THIGHS

HURRICANE HASH

ISLAND TURKEY THIGHS

LYCHEE CURRY CHICKEN

MUSHROOM-STUFFED CHICKEN

QUICK TURKEY CURRY

ROAST TURKEY BREAST WITH HERBS

SLOW COOKER APRICOT CHICKEN

SLOW COOKER TURKEY BREAST

SLOW COOKER CHICKEN CACCIATORE

SLOW COOKER CORNISH HENS

TURKEY BURGERS

TURKEY MEATLOAF

TURKEY TETRAZZINI

EXCERPT: DEAD ROOTS

ENTREES — FISH

BAKED SALMON FILLETS

BAKED TILAPIA

DILLED SALMON PIE

GARLIC SHRIMP SKEWERS

MACARONI SHRIMP SALAD

SALMON CROQUETTES

SALMON POTATO BAKE

SHRIMP BROWN RICE

SHRIMP SALAD

THAI SHRIMP

TILAPIA DIJON

TUNA CHINESE CASSEROLE

TUNA PEA CASSEROLE

TUNA RICE SUPREME

TUNA SPAGHETTI PIE

TUNA SPAGHETTI SALAD

EXCERPT: BODY WAVE

ENTREES — VEGETARIAN

EGGPLANT PARMESAN

EGGPLANT ROLLATINI

EGGPLANT TOMATO CASSEROLE

EGGPLANT TORTELLINI

MUSHROOM PIE

MUSHROOM POTATO SAVORY

MUSHROOMS FLORENTINE

SPAGHETTI SQUASH WITH PEAS & MUSHROOMS

SPINACH STUFFED SHELLS

TOMATO BROCCOLI QUICHE

VEGETABLE GUMBO

VEGETABLE LASAGNE

VEGETABLE QUICHE

VEGETABLE SHEPHERD’S PIE

VEGETARIAN STEW

ZUCCHINI BISCUIT BAKE

ZUCCHINI EGG BAKE

ZUCCHINI QUICHE

EXCERPT: HAIRBALL HIJINKS

SIDE DISHES

BARLEY CORN SALAD

BARLEY PILAF

BROCCOLI CHEESE BAKE

CARIBBEAN RICE WITH PIGEON PEAS

CAULIFLOWER COUSCOUS

CHEESY HASH BROWN CASSEROLE

CURRIED RICE AND PEAS

GINGERED BRUSSEL SPROUTS

GLAZED SWEET POTATOES

GREEN BEAN CASSEROLE

ISRAELI COUSCOUS WITH MUSHROOMS

MUSHROOM RISOTTO

NOODLE KUGEL

POTATO ONION BAKE

POTATO ZUCCHINI MASH

RICE WITH PEAS AND GARLIC

ROASTED ACORN SQUASH

ROASTED CAULIFLOWER

ROSEMARY RED POTATOES

SPINACH MUSHROOM CASSEROLE

SPINACH NOODLE SURPRISE

SWEET POTATOES WITH MARSHMALLOWS

SWEET POTATOES W/ RED ONIONS & ROSEMARY

WILD RICE, BARLEY, & MUSHROOM CASSEROLE

EXCERPT: KILLER KNOTS

DESSERTS

AMARETTO CAKE

APPLE GINGER CAKE

APPLE RUM CAKE

BANANA CHOCOLATE CHIP LOAF

BLUEBERRY CRUMBLE

CHOCOLATE CAKE

CHOCOLATE MINT TORTE

CHOCOLATE ZUCCHINI CAKE

COCONUT FUDGE PIE

FRUIT COBBLER

FUDGE RUM BALLS

KAHLUA CHOCOLATE CAKE

LEMON BARS

LEMON BREAD PUDDING

LYCHEE PINEAPPLE UPSIDE DOWN CAKE

LYCHEE RICE PUDDING

ORANGE COINTREAU CAKE

PEAR BLUEBERRY COFFEE CAKE

PEAR CAKE

PUMPKIN MOUSSE

SPICED PEACH CAKE

STRAWBERRY COBBLER

WINE CAKE

EXCERPT: TRIMMED TO DEATH

THEMED MENUS

HOLIDAY DINNERS

BOOKS WITH RECIPES

A SABBATH DINNER

ACKNOWLEDGMENTS

AUTHOR’S NOTE

ABOUT THE AUTHOR

BOOKS BY NANCY J. COHEN

Introduction

by Marla Vail

Whether you’re a skilled cook or an eager novice, this cookbook will have you in and out of the kitchen in no time. I am as busy as you are between juggling work at my hair salon with family obligations and solving crimes. So I tend to make recipes that aren’t overly time-consuming.

But I’ve forgotten to introduce myself. I’m Marla Vail, hairstylist and salon owner. I live in sunny South Florida where it gets so hot in the summer that you could sizzle an egg on the sidewalk. Like you, I’m an on-the-go type person. This means I don’t have a whole lot of time to slave over a stove. While I believe in making recipes from scratch, I’ll often use a quick biscuit or cake mix when convenient. This is especially true for desserts. While I can bake, I’d rather put more time into cooking a meal than creating a fancy confection. You’ll find both types of recipes in these pages.

My mother acted as a role model for me in the cooking arena. She served our family a hot meal every day. Her rules were strict. My brother Michael and I were not permitted to watch television during dinner, and we had to sit at the table until everyone was done. We divided up the cleaning chores. I’ll probably do the same when my husband, Detective Dalton Vail, and I have children.

Food always brings families together, whether it’s for daily meals or for celebrations. My Dad always said the extended family got together when you’re bred, when you’re wed, and when you’re dead. He might be right, but let’s not wait that long to make an impression in the kitchen.

If you’re hesitant to start, wait for a Bad Hair Day, when nasty weather is getting you down and causing your hair to frizz. Ma always told me if I got depressed, the way out of it was to plan a dinner party. Whip out your whisk, snatch up your spoon, and prepare your palate. Inside the pages of this book are recipes that will bring you good cheer. You can make a dish for two or try a recipe for a houseful of guests. Either way, the directions are easy to follow.

Don’t be afraid to be creative and add your own embellishments. The key is to be organized. Gather the ingredients before you assemble a dish. That way you won’t be running back and forth between the pantry, the refrigerator, and the sink. You’ll have everything you need right at your fingertips.

If you’re looking for pork or ham recipes, you won’t find them in these pages. I grew up in a kosher home, and even though I don’t follow the practice in my own kitchen, I still feel reluctant to have these foods in my house. I can’t say the same for shrimp, however. I know what you’re thinking, but that’s the way it is.

I can’t end this chat without giving a nod of thanks to my author, Nancy J. Cohen. She was invaluable in helping me write this cookbook. While she makes no claims to be a professional baker or chef, she enjoys cooking for family and friends. You can find select photos of the dishes included here on her Facebook Page.

Reader feedback is really important to us. Please keep in touch through Nancy’s newsletter at https://nancyjcohen.com/newsletteror contact her at [email protected] to tell her how you liked these recipes or to suggest ideas for the next edition. Happy Cooking!

Cooking Tips

Gather all your ingredients before you assemble a dish. This will save you steps and time. If a recipe calls for oven baking/roasting, preheat the oven at the start. Temperatures given are in degrees Farenheit.

Buy bunches of fresh parsley and dill. Remove stems, rinse in colander, squeeze dry, and separate into plastic sandwich bags at a handful each. Squeeze air out and seal. Put in the freezer for later use in dishes that call for these herbs.

If you’re one of the few people who doesn’t like cilantro, blame it on your genes. You have an extra olfactory gene that allows you to detect the smell of aldehyde chemicals, found in both cilantro and soap. So to you, cilantro has an unpleasant taste. You can avoid the issue by using parsley instead of cilantro in your recipes.

For fresh produce, including herbs such as basil and rosemary, trim off the woody stems and tough stalks before using in a recipe. Rosemary can be cut into sprigs and chopped. Or you can remove the needle-like leaves by sliding your fingers down the stems.

When bananas become overripe, you can peel and freeze them. Thaw slightly to use later in recipes like Banana Bran Muffins or Banana Chocolate Chip Loaf.

Many of my recipes skip the addition of extra salt. If this isn’t a concern for you, add salt at will. Try to use a variety, like kosher salt, without added iodide for cooking purposes. I also buy low or reduced sodium products when available. This is a personal choice and may not apply to you. But it’s always good if you can substitute other flavorful herbs for salt when possible.

Instead of garlic powder, you could substitute granulated garlic. It has a milder flavor and less tendency to clump in wet recipes. The grind is a bit coarser than garlic powder. Both may contain additives to prevent caking.

Fresh ginger can be peeled and stored, covered by vodka, in a small jar in the refrigerator for several weeks. When ready to use, cut off the amount you need, pat it dry with a paper towel, and grate, slice or dice it for your recipe.

I use the term powdered sugar in my dessert recipes. This means confectioners 10x sugar as found in the grocery store. This finely ground sugar contains cornstarch to prevent caking. The 10x designation refers to the number of times the sugar has been processed to produce a fine powder.

Serving sizes given are guess-timates. For example, let’s say you have a meal with 8 pieces of chicken thighs. I might say it serves 4 to 6. This depends on the appetites of your eaters. I’ll eat only one piece, but my husband might eat two or more. Ditto for chicken breasts. I cut one in half for my portion but my husband will eat the whole thing. Regarding casseroles, eaters might only take a spoonful, or they might want second helpings. So view the serving sizes as a guideline and not an absolute measurement.

For soups, stews, and casseroles, feel free to add any fresh vegetables you have at home or substitute your favorites for some of the ingredients listed.

When using eggplant in a recipe, my preference is to peel the skin. You can eat the skin as it contains antioxidants, but it’s tough to chew when thick. Also, you should salt the slices and let them sit for a half hour, then rinse and pat dry with a paper towel. This gets rid of any bitter juices from the seeds. As for the flesh, eggplant contains chlorogenic acid, which supposedly has anti-cancer properties. Always buy an eggplant that is firm to the touch.

Flour used in these recipes means all-purpose unbleached white flour. This is my personal choice. You can use bleached flour as it’s a bit softer and may make fluffier desserts.

Regarding the use of cornstarch or flour as a thickening agent, cornstarch can be added last-minute, but flour needs to be cooked to lose its doughy flavor. Flour comes from wheat and contains protein as well as small amounts of fat. Cornstarch derives purely from corn and has no distinctive taste. Flour gives a lighter or more opaque result while sauces with cornstarch come out clear. Their ratios with water are different, too, so be sure to follow instructions on a recipe. You’ll use about half the amount of cornstarch as flour. Be careful not to overcook the cornstarch, or the gel may break down. Note that cornstarch doesn’t freeze as well as flour in recipes.

If you want to cook an ear of corn without boiling or grilling, stick the entire corn with the husk in the microwave. Cook it on high for 4 minutes. Remove the corn (use oven mittens as it will be hot) and place it on a cutting board. Slice off both ends. The husk will peel right off. If you wish to scrape the kernels, position the ear of corn over the hole in a tube pan and scrape down the sides.

APPETIZERS

ARTICHOKE DIP

My friend, Tally, served this at one of her dinner parties. She said it was simple to make so I asked for the recipe. It’s an easy-to-prepare appetizer that is handy to make last-minute if you keep the ingredients in stock. The hot dish gives a nice presentation for guests and a tempting aroma to scent your kitchen.

Ingredients

14 oz. can artichoke hearts, drained and chopped

1 cup light mayonnaise

1 cup grated Parmesan cheese

Garlic powder

Paprika

Directions

Preheat oven to 350 degrees. In a medium bowl, mix the chopped artichokes, mayonnaise, and Parmesan cheese. Add garlic powder to taste. Pour mixture into small baking dish and sprinkle paprika on top. Bake for 20 to 30 minutes or until bubbly. Serve with crackers.

ASPARAGUS CHEESE POCKETS

My stepdaughter, Brianna, experimented with this recipe. It requires a few steps but the effort is worth the impressive