Friday, October 21, 2016

My Book "The 13th Continuum" On Sale & More Recipes Coming Soon!


Divas, it's been a while since I've posted—and with good reason!

I've been in the trenches, writing my Continuum Trilogy books. I'm thrilled to announce that I just won my first book award! I also just sent off the third book in the series to my publisher and plan to come back with new recipes SOON now that I actually have some time. This Sunday, I'm off to a cooking and writing workshop at Julia Child's old house in Provence (yes, you read that right!). I'll be cooking and eating and reporting back here with photos and fun stuff. New recipes are coming soon. Stay tuned!


In the meantime, to celebrate the release of Return of the Continuums (Book 2) on November 1st, the ebook for my award-winning novel The 13th Continuum is on sale for only $1.99! The sale extends to everywhere ebooks are sold. The sale ends on 11/2/16.


Links to the ebook sale for The 13th Continuum ebook (only $1.99):


Happy reading!

Thursday, April 28, 2016

My Debut Novel THE 13TH CONTINUUM -- In Stores Now!

Me & Challen Cates (actress, Big Time Rush) at THE 13TH CONTINUUM launch party!

Divas,

I haven't written here in a little while with good reason...

My debut novel THE 13TH CONTINUUM published last week!

It's been a whirlwind experience but super rewarding. The book is the first in a three-book series and we are working on putting together the film version. Publisher's Weekly featured photo and blurb on my launch party at Meltdown Comics last week. Check it out here!

ABOUT THE 13TH CONTINUUM:
One thousand years after a cataclysmic event leaves humanity on the brink of extinction, the descendants of the chosen survivors take refuge in thirteen contingency shelters buried deep underground, at the bottom of the ocean, and in the far reaches of outer space. In the underwater 13th Continuum, sixteen-year-old Myra Jackson has heard rumors and whisperings all her life of a magical place called "The Surface” where people could breathe fresh air, feel the warmth of something called sunlight on their skin, and see things known as stars and trees and mountains. Myra has never dared to ask whether the stories are true, since the act of speaking such words aloud is an offense punishable by death. But after she discovers that the air supply aboard her underwater colony is running out, she realizes that her only hope for survival is to find this mysterious place. To get there, she must first recover the only guide to the Surface―the Beacon, an ancient device that also connects her to Captain Aero Wright, a dashing young soldier from one of the only remaining space colonies. With the fate of all humankind depending on them, Myra and Aero must escape the tyrannical forces that rule their colonies, journey through the black depths of the ocean and across the cold void of space, to find each other on the Surface that their ancestors once called home.
BUY IT NOW:

AMAZON 

BARNES & NOBLE

INDIEBOUND

I'm reading at Book'd tonight in the NOHO Arts District. Upcoming events include The Mysterious Galaxy Birthday Bash in San Diego, Barnes & Noble Teen Book Fest (appearances at stores in Studio City and Rancho Cucamonga), BEA, Hollins University & more. For more details visist:

www.jenniferbrody.com

New recipes coming SOON.... (I swear)... ;-)

Monday, February 1, 2016

Spinach, Bell Pepper & Potato Frittata with Feta Cheese

Spinach, Bell Pepper & Potato Frittata with Feta Cheese
So...I know it's been a little while since I've posted here. But I have a good reason—I've been busy working on my forthcoming trilogy. The first book—The 13th Continuum—publishes on April 19, 2016. Lots of awesome marketing stuff in the pipeline. So many exciting things are happening!

But I thought I would take a short break from writing fiction to post a quick recipe. It's no secret that I love making frittatas. They're simple to whip up for breakfast, keep in the fridge, and also great for lunch or snacking. I load mine up with fresh vegetables from my local farmers market. I use farm fresh eggs (yes, I believe you can taste the difference). Finally, I crumble Tunisian feta cheese on top. Maybe a little big of parmesan if I'm feeling extra fancy.

I also go light on the eggs, heavy on the veggies! This frittata combines red potatoes, spinach, and yellow bell pepper. But any mix of vegetables should work fine. As a rule, I always put greens in...well...everything. Enjoy!

Spinach, Bell Pepper & Potato Frittata with Feta Cheese
Spinach, Bell Pepper & Potato Frittata with Feta Cheese
Serves 4-6 people
Cooking time: about 20 minutes
Vegetarian; Gluten Free

Ingredients
4 eggs, whisked until smooth
3 cups fresh spinach
1 yellow, orange or red bell pepper, seeded and chopped
3 small red potatoes, poked with holes and cooked in the microwave for 3 minutes until tender
3 leaves fresh basil, chopped (optional)
2 tablespoons extra virgin olive oil, plus more for drizzling
1/4 cup feta cheese, crumbled
salt and freshly ground pepper

Directions
1.  Preheat the broiler.

2. In a frying pan, heat the olive oil over medium heat. Add the bell pepper and saute for a few minutes, until beginning to soften. Add the spinach and saute until wilted. Season to taste with salt and pepper. Spray the bottom of the skillet with nonstick spray if needed. 

3. After cooking the potatoes in the microwave, chop them and add them to the vegetable mixture. Pour the whisked eggs evenly over the top. Crumble the feta cheese over it and sprinkle with basil. Season with salt and pepper and a quick drizzle of olive oil.

4. Continue cooking stove top until the frittata begins to set. Finish the frittata under the broiler until the top is beginning to brown. Enjoy!

Monday, November 23, 2015

Domestic Divas Holiday Giveaway: Win A Hammer Stahl 4 Quart Saute Pot ($229 Value)!

Hammer Stahl Saute Pot

Domestic Divas wishes you a happy holiday...with a great giveaway!

This cooking blog features healthy farm-to-table recipes, and the most important tool in your kitchen is a great set of cookware. That brings me to Hammer Stahl

Designed for flavorful, low-fat cooking, their cookware is top-notch, made with stainless steels and titanium surfaces that disperse the heat safely and evenly. Their products are manufactured in the U.S. at a facility in Clarksville, Tennessee. For the first time at retail Hammer Stahl is introducing its new 4-quart deep sauté pot. Here's a little more about it:
The interior layer of steel of the pan has been changed, so that the cooking surface is the least reactive to salts and acids. This stainless steel is significantly more resistant to corrosion and reduces the reaction between food and the cooking surface to ensure that meals have exceptional flavor.
A great sauté pot should be your best friend in the kitchen. You can use it to cook almost anything, from a great vegetable sauté to fish and meat, and this one is top of the line.

THE GIVEAWAY

I'm giving one of these amazing sauté pots and cover (a $229 dollar value) to one lucky reader! Also so everyone can benefit, Hammer Stahl is offering its new 4-quart deep pan with cover at the special price of $99.00 (regularly $229) only through December 31, 2015.

To check out this special promotion and locate a retailer, visit www.hammerstahl.com/316Ti.

HOW TO ENTER
  • Leave a SEPARATE comment on this post per entry
  • Tell me your favorite holiday dish that you cook on the stovetop
  • Make sure I have a way to contact you if you are the winner by either 1) following me on Twitter @JenniferBrody; or 2) sending your contact info to domesticdivasblog [at] gmail [dot] com
  • You can enter as many times as you want. More entries = more chances to win!
  • The winner's name will be chosen in a random drawing
  • Hammer Stahl will ship this giveaway within the USA 
  • This giveaway will close on Friday, December 4th at noon PST
  • The sooner you start entering, the sooner you can start cooking!

Friday, November 6, 2015

Baked Vegetable Penne (Gluten Free)

Domestic Divas Blog "Baked Vegetable Penne"

I realize it's been a little while since I posted here, but I've had so much going on lately!

My debut novel The 13th Continuum publishes on April 19, 2016. How cool is that? That and everything that goes along with it has been taking up a ton of my time. BUT...I've been getting back to the farmers market lately and cooking up some fun dishes, so I thought I'd share a recent one. 

I'll warn you—this is comfort food.

Yup. No doubt about it.

It's a classic Baked Penne with vegetables and gluten-free pasta. I used a brown rice based penne, but almost any sort of pasta would work here. I filled in the layers with fresh ricotta and summer heirloom squash, purple bell peppers, and spinach, but almost any sort of veggie combo would work. It's topped with organic mozzarella cheese for lots of yum factor. 

Any questions?

This dish can be made a day ahead and then baked when the time comes. It also keeps great leftover (it may even be better a day later). Enjoy!

Domestic Divas Blog "Baked Vegetable Penne"

Baked Vegetable Penne (Gluten Free)
Baking time: 40 minutes
Serves 6 to 8 people
Gluten free; vegetarian

Ingredients
1 pound gluten free penne (or other pasta)
2 cups shredded mozzarella cheese
1 1/2 cups fresh ricotta cheese
1 egg
pinch of nutmeg
2 cups zucchini, sliced
4 cups fresh baby spinach
2 red bell peppers, seeded and chopped
3 cloves of garlic, peeled and chopped
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil (optional)
24-ounce jar of tomato sauce
salt and freshly ground pepper to taste

Directions
1. Preheat the oven to 375 degrees. 

2. Heat the olive oil over medium, then add garlic and saute for 30 seconds. Add the zucchini and bell peppers and saute until becoming tender (about 5 minutes). Add the spinach and stir, letting it cook down. Fold in the fresh basil if desired. Season the vegetable mixture with salt and pepper to taste.

3. Meanwhile, cook the pasta in a pot of salted water until al dente (about 7 minutes). Drain and return to the pot. Toss the pasta with the jar of tomato sauce. 

4. To make the ricotta mixture, beat the egg in a mixing bowl. Add the ricotta and 1 cup of the mozzarella and stir together until smooth. 

5. Spray a baking pan (8x12 in.) with nonstick cooking spray (or any oil will work). Spoon half of the pasta and sauce mixture into the bottom. Spread the vegetables on top of the pasta, and then spoon the ricotta mixture over the vegetables in an even layer. Top with the rest of the pasta and sauce, and then finish by sprinkling the remaining mozzarella cheese over the top. 

6. Bake in the oven for about 40 minutes, or until the it's heated and the cheese is melted and starting to brown. Let rest for 10 minutes before serving. Enjoy!