Roasted Sesame Garlic Broccoli

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Pardon my pimping my debut novel but I am SO EXCITED!  It is HILARIOUS & raunchy & a total guilty pleasure.  I hope you will check it out!

www.BathingBook.com

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Meanwhile, a gal still has to eat.  Last night, I made this delicious roasted broccoli.  It came out a tad overcooked for my taste but I am having oven issues & cannot really be sure whether the cooking was a result of my oven being hotter than I thought or maybe my timing was off.  I will recommend only that you check yours as it cooks to avoid overcooking.

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Roasted Sesame Garlic Broccoli

INGREDIENTS

1 head broccoli – cut into florets (cut the florets in half for even faster cooking)

4 garlic cloves – minced

1 TBS olive oil

1 TBS soy sauce

1 tsp sesame oil

1 tsp crushed red pepper (optional)

Sesame seeds – toasted until fragrant in a dry pan (maybe 1-2 minutes) – optional as garnish

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DIRECTIONS

Heat the oven to 450.

Prepare a cooking sheet with cooking spray or line with parchment.

Whisk the olive oil, sesame oil, soy sauce & crushed red pepper together.  Toss the broccoli in this until it is well coated.  Arrange on the cooking sheet & roast for 5 minutes.  Remove it from the oven & toss in the garlic.  Roast another 5 minutes & test to see if the broccoli is done.  If not – not more than another 5 minutes should do it.

Sprinkle with toasted sesame seeds & enjoy while ordering a copy of my book!  🙂

http://www.amazon.com

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Buffalo Cauliflower Sliders with Celery Slaw & Blue Cheese Crumbles

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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First things first!  My debut novel was released this week.  Here is the cover.

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Here is the synopsis:

BATHING & THE SINGLE GIRL is the smutty, mercilessly irreverent and laugh-out-loud funny debut novel by actress Christine Elise McCarthy.  Inspired by her one-woman short film of the same name, it’s the kind of novel Jonathan Ames might write if he’d dropped out of college and had been working as an actress in Hollywood for the last 20 years.

The life of an actress in LA isn’t all glamour, money, and bedding rock stars.  Sometimes it’s more about humiliation, red wine hangovers, and the bad decisions they fuel.  Ruby Fitzgerald has barely worked in years, not that anyone remembers her for anything but her short stint on a long-canceled but iconic TV show.  But that was back when her career prospects seemed on the upswing — longer ago that Ruby cares to admit, and awkward sex with regrettable partners is doing nothing to take the edge off. Everything once functional in her house is going on strike, but the unemployment checks barely cover the mortgage, and a self-respecting girl needs to be able to pay her bar tab — so repairs are on hold.  One more bubble bath and a few more cocktails.  A gal can always get responsible tomorrow.

With everything mounting against her, a cranky and increasingly despairing Ruby will have to find out if her life’s larger indignities are the result of bad luck, or a chronically bad attitude.  What follows is a walking tour of the hilarious depths you can sink to if you stop exercising your best judgment.

Check out the web site & buy the book!  It is available online at Amazon & Barnes and Noble etc.  http://www.bathingandthesinglegirlbook.com/

That said – I made these sliders today & I am in love!  Spicy & crunchy & creamy – all at once!  They come together in the time it takes to roast the cauliflower – which is about 20 minutes.  If you are vegan – I guess you have to lose the blue cheese crumbles but the slaw can easily be made vegan by subbing the blue cheese dressing with vegan mayonnaise.  Yum!

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Buffalo Cauliflower Sliders with Celery Slaw & Blue Cheese Crumbles

Makes about 4 sliders (depending on the size of your veggies)

1/2 head cauliflower – cut into 3/4 inch slices

1 cup chopped celery

1/2 cup grated carrots

2 TBS blue cheese dressing plus extra for drizzling (or a vegan mayo)

Buffalo sauce – I used Frank’s Red Hot

Blue Cheese – crumbled (omit for a vegan variety)

Slider buns

S&P to taste

Scallions – sliced

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DIRECTIONS

Heat the oven to 450.  Spray a cooking sheet with cooking spray or use parchment paper.  Arrange the sliced cauliflower on it & smother with Buffalo sauce.  Roast for ten minutes, flip the cauliflower, add additional Buffalo sauce & roast another 10 minutes.

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In a bowl, mix the carrots, celery & blue cheese dressing (or vegan mayo) & season with S&P.

When the cauliflower is done, simply assemble the sliders.  I topped the bottom bun with the slaw & then cauliflower, blue cheese crumbles & sliced scallions.  I drizzled a bit of blue cheese dressing & Buffalo sauce on them, topped them with the bun tops & ate them like they were going out of style!

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BATHING & THE SINGLE GIRL – My Novel!

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MY BOOK!!!!!!! Kindle version is for sale now. Paperback, Nook etc should be available by next week!

BATHING & THE SINGLE GIRL is the smutty, mercilessly irreverent and laugh-out-loud funny debut novel by actress Christine Elise McCarthy.  Inspired by her one-woman short film of the same name, it’s the kind of novel Jonathan Ames might write if he’d dropped out of college and had been working as an actress in Hollywood for the last 20 years.

The life of an actress in LA isn’t all glamour, money, and bedding rock stars.  Sometimes it’s more about humiliation, red wine hangovers, and the bad decisions they fuel.  Ruby Fitzgerald has barely worked in years, not that anyone remembers her for anything but her short stint on a long-canceled but iconic TV show.  But that was back when her career prospects seemed on the upswing — longer ago that Ruby cares to admit, and awkward sex with regrettable partners is doing nothing to take the edge off. Everything once functional in her house is going on strike, but the unemployment checks barely cover the mortgage, and a self-respecting girl needs to be able to pay her bar tab — so repairs are on hold.  One more bubble bath and a few more cocktails.  A gal can always get responsible tomorrow.

With everything mounting against her, a cranky and increasingly despairing Ruby will have to find out if her life’s larger indignities are the result of bad luck, or a chronically bad attitude.  What follows is a walking tour of the hilarious depths you can sink to if you stop exercising your best judgment.

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Christine Elise McCarthy has been acting professionally for 25 years and is recognized primarily for her roles as U4EA-popping bad girl, Emily Valentine, on Beverly Hills, 90210, as Harper Tracy on ER, and as Kyle, the gal who killed Chucky in Child’s Play 2.  She has also appeared in recurring roles on China BeachIn the Heat of the Night, and Tell Me You Love Me.  Among her other film roles are Abel Ferrara’s Body Snatchers and two films starring Viggo Mortensen: Vanishing Point and Boiling Point.  

As a writer, she has written three episodes of Beverly Hills, 90210 as well as characters and storylines for the series, a pilot that was optioned by Aaron Spelling, and comical true-life essays that she performed at the Upright Citizens Brigade and Naked Angels theaters in LA.  She maintains an irreverent food porn blog called
www.DelightfulDeliciousDelovely.com for which she provides recipes, photographs and sometimes shares details of the triumphs and, more frequently, the humiliations of her own life. She has a great passion for photography (www.MyPinUpArt.com) and has shown her pin-up and decaying Americana imagery in the United States & Paris.  She has been on the selection committee of Michigan’s Waterfront Film Festival since its inception in 1999, she is co-director of the Victoria Texas Independent Film Festival, programs for the Self-Medicated Film Festival and The Lady Filmmakers Film Festival, and consults & judges for many others.  Her directorial debut, Bathing & the Single Girl, was accepted into over 100 film festivals and won 20 awards.

Bathing & the Single Girl, inspired by the short film, is her debut novel.

Check out the award winning short film – www.BathingandtheSingleGirlFilm.com

Check out her Bathing & the Single Girl playlist on Spotify

Follow her on Facebook –www.facebook.com/christine.elise.mccarthy and
www.facebook.com/BathingandtheSingleGirlTheBook

Follow her on Twitter – www.twitter.com/celisemccarthy

Follow her on Pinterest – www.pinterest.com/foodpornsite

Follow her on Instagram – www.instagram.com/christineelisemccarthy

Follow her acting career – www.christineelisemccarthy.com

One Pot Spicy Vegan Orange Chipotle Sweet Potato Soup

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This really is about as easy as a soup can be.  It comes together in about 20-30 minutes total & is powerfully flavorful.  There is no dairy of any kind so it is as guiltless as it is delicious.  A really wonderful, winter warmer!

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One Pot Spicy Vegan Orange Chipotle Sweet Potato Soup

INGREDIENTS

2 large sweet potatoes – peeled & cubed

1 onion (I used a red one) – chopped

4 garlic cloves – chopped

Olive oil

Juice of 2 oranges

1-3 chipotle peppers (or to taste) in their adobo sauce – chopped

6 cups stock

1 tsp ground coriander

S&P to taste

Garnish ideas: avocado, arugula, black and/or white sesame seeds

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DIRECTIONS

Heat about 1 TBS olive oil in a deep stock pot.  eat the onions & garlic over medium heat until just tender, trying not to brown them.  Add the stock, orange juice, chipotle peppers, coriander & sweet potatoes.  Bring to a boil, reduce heat & simmer for about 15 minutes or so – or until the sweet potatoes are very soft.

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I used an immersion blender to puree the soup but, if you do not have one, puree the soup in a blender.  Season with S&P.

Garnish as you like & commence indulging yourself!

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Vegan Beet, Lentil & Rice Burger Sliders with Arugula, Sriracha Mayo & Smoked Black Pepper Cheddar

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

vromans front

vromans back

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These patties are genuinely spicy & pretty tasty but they definitely benefited from the various toppings – especially the sriracha mayo.  Plain – they seem a bit lacking but that would really be true of any veggie patty, I think.  As pictured here, the patties themselves are vegan but I used real cheese & real mayo to top them.  If you are vegan – simply make the sriracha mayo with a vegan mayonnaise & either omit the cheese or use a vegan one.

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The other thing about these is that they are pretty close to the color of real ground beef – especially when the patties are raw.  Take a look.

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I made these into little sliders but you can make them full-sized, if you prefer.  There are a few steps involved, like cooking the rice & lentils but the steps are not complicated.  I used this red cargo rice but any brown rice would do.

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I used arugula & tomato but you can top these the way you would top any burger.  Still – the spicy arugula, sriracha mayo & the spicy patties made for a pretty powerful taste treat sensation!  Also, once cooked, these guys should store in the fridge pretty well for a few days.

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Vegan Beet, Lentil & Rice Burger Sliders with Arugula, Sriracha Mayo & Smoked Black Pepper Cheddar

Makes 10 slider-sized patties

INGREDIENTS

For the Vegan Beet, Lentil & Rice Burgers

1 large shallot small onion – chopped

4 garlic cloves – chopped

Olive oil

1 cup of raw beets – peeled & grated

1 plus 1/2 cups cooked lentils

2 cups cooked brown (or other) rice

1 tsp smoked paprika

1/2 tsp ground thyme

1 tsp salt

1 tsp pepper

1/2 tsp cayenne (or to taste)

Slider or burger buns

Garnish: arugula, sliced tomato, smoked pepper cheddar or other cheese or vegan alternative

For the sriracha mayo

1/4 cup mayo (vegan or otherwise)

1-2 TBS sriracha (or to taste)

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DIRECTIONS

For the Vegan Beet, Lentil & Rice Burgers

Peel & grate the raw beets.  I grated them in a food processor.  Cook the rice & let it cool. Cook the lentils, drain & cool.  Measure out the amounts of each needed & set aside.  Divide the lentils into 1 cup & 1/2 cup portions.

Heat about 1 TBS olive oil & saute the shallot/onion until translucent.  Add the garlic & saute another minute.

In the food processor, pulse the cooked shallot/onion & garlic, beets, cooked rice, 1 cup cooked lentils & the spices until a meaty texture is achieved.

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Mix in the 1/2 cup of reserved, cooked lentils & adjust the seasoning.  For patties.  I used a cookie cutter that was the size of the slider buns.

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Treat a pan or griddle with cooking spray & cook these guys over medium heat for about 2 minutes per side or until they just begin to char.  If using cheese add it once you flip them them.  Cook until the cheese is melted.  Covering the pan might help speed that melting process along.

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For the sriracha mayo

Simply mix the mayo & sriracha & adjust it to suit your taste.

Now simply assemble your sliders as you like.  I cannot recommend arugula highly enough.

Enjoy!

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Leftovers Pot Pie in Individual Ramekins

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is less a strict recipe than it is just a suggestion for using leftovers.  I used leftover Vegan Cauliflower, Kale & Chickpea Curry for the Slow Cooker but you can use any kind of leftover curry or stew.  I boiled up some cut up carrots & frozen peas & added them to my curry for color & because these vegetables are standard pot pie ingredients.

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I used a frozen pastry dough but – if you are feeling ambitious – you can make your own favorite pastry dough recipe or try the simple one I made HERE.

I used individual ramekins but, if you have enough leftover filling, you could make a full-sized pie.

Look how cute these guys are!

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I used an egg wash on the dough but, if you are vegan, you can blow that off or use a vegan alternative.  And with that – I present:

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Leftovers Pot Pie in Individual Ramekins

INGREDIENTS

Leftover curry or stew

Pie crust

Carrots & peas – cooked until tender (optional)

1 egg – whisked

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DIRECTIONS

Heat the oven to 425 degrees.

If using ramekins, place them on your dough & cut circles around them about 3/4 inch bigger than the ramekins themselves.  Set the dough rounds aside.  Grease the ramekins with cooking spray or butter.  Place the extra dough scraps in the bottom of the ramekins.

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Bake these at 425 for ten minutes.  Remove from the oven & lower the temperature to 375.

If adding ingredients to your leftovers filing – do that now.

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Fill the ramekins with your leftovers & top with the dough rounds.  Press them closed around the ramekins & brush with the whisked egg.  Cut steam vents into the top of the dough.

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You could wrap & freeze these, at this point, if you wanted to.

Otherwise, place the ramekins on a cooking sheet & bake at 375 for about 45 minutes or so.  My oven is a little dodgy these days & so my temperature & baking times are hard to really get accurately.  Your pot pies might take a little more or a little less time – so check them.  If you are cooking them after freezing them – you might need another 15 minutes or so.  Either way – they are done when they look like this.  Let them set 5-10 minutes before serving.  Enjoy!!!

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Vegan Cauliflower, Kale & Chickpea Curry for the Slow Cooker

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I made this in a little 1.5 quart crock pot I bought for $10.  It has no settings – just “plugged in” and “not plugged in.”  That makes me want to guess that the only setting it has is probably “warm” rather than low or high.   Using raw cauliflower, this took about 4 hours to cook through.  If you have a slow cooker with actual settings, you can set it low or high & get FAR quicker results.  Or – you can steam the cauliflower first – and then this thing could be made stove top in no time.

This makes enough to probably feed four if you serve it with rice.  BUT – I suggest you make enough to have leftovers because I will have a recipe tomorrow that uses & reinvents those leftovers.

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The only spice I used that isn’t readily available is fenugreek.  If you do not have it & cannot find it or don’t give a shit – omit it.  I added a cup of yogurt to mine but this can also be omitted (for a vegan version) with very little change to the final result.

I also came across this very convenient form of ginger.

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Not quite as flavorful as fresh ginger but the convenience is worth the compromise.

This is really easy to throw together so do not be intimidated.

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Vegan Cauliflower, Kale & Chickpea Curry for the Slow Cooker

INGREDIENTS

1 (15 oz) can of chickpeas (garbanzo beans) – not drained

1 cup coconut milk (I used lite but either kind works)

1/4 head of cauliflower – cut into bite-sized pieces (and steamed – if you want to hurry this dish along)

1 bunch kale – deveined & chopped

1 small tomato or 10 cherry tomatoes – chopped

1 small onion – diced

2 garlic cloves – chopped

1″ cube of fresh ginger – minced (or 4 frozen cubes)

1 TBS olive oil

1 tsp soy sauce

1 vegetable bouillon cube

1 tsp crushed red pepper

1/2 tsp each of:

Mustard seeds (I had brown)

Ground coriander

Ground cumin

Paprika

Fennel seeds

Turmeric

Fenugreek (optional)

A few saffron threads (very optional)

1 cup yogurt (omit for the vegan version)

Fresh cilantro – chopped as garnish

Chopped red pepper (for color and garnish) – optional

Cooked Basmati (or other) rice

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DIRECTIONS

If you want this to come together stove-top or just want it quickly – steam the cauliflower.

Heat the olive oil in a pan over medium heat & saute the onion until translucent.  Add the kale & saute until it wilts.  Add the ginger & garlic & saute about a minute & put in either your crock pot or a deep sauce pan stove top.  (My images suggest a different sequence but I recommend adding the ginger & garlic at the end to prevent burning them.)

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Now – stove top or crock pot – you kinda just throw everything else in – except the cilantro (though adding some wouldn’t hurt) and the red pepper garnish (if using) and the yogurt (if using).  If you are adding yogurt – add it about ten minutes before serving – so it has a chance to heat through.

As I said, my little crock pot doesn’t heat past a WARM setting so, with the raw cauliflower, it took about four hours.  Had the cauliflower been steamed – it would have taken maybe an hour.  If your crock pot has settings – you can use them to speed the cooking process.  If you are doing this stove top – it comes together as soon as it is heated through & the veggies are tender but the longer it cooks, the better the flavors meld.

And remember – I have a recipe for the leftovers!  Behold!

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If it gets too thick, just add some water.  Once the vegetables are all tender & heated through, slop this on some rice & garnish with fresh cilantro & get to feeling badass for throwing together such an exotic dish so easily!

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