DDD #59 – Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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All Photos © Christine Elise McCarthy 2017

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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I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

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Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt or vegan mayonnaise  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

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DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

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Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

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DDD #55 – Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts

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All Photos © Christine Elise McCarthy 2017

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

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Click the image above to watch the video.

These are so easy & so delicious – I bet even folks that hate Brussels sprouts will like them.  Sweet & salty & crunchy & warm & soft.  They are ready in 15 minutes.  YUM!

Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts

Serves 4 as a side

INGREDIENTS

for the spicy candied walnuts

1 cup walnut pieces

1/4 cup white sugar

1 TBS vegan butter

1 tsp (or more) cayenne

for the caramelized Brussels sprouts

2 dozen small Brussels sprouts (6 cups or so)

2 garlic cloves – chopped

2 TBS olive oil

1/4 cup brown sugar

salt to taste

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DIRECTIONS

for the spicy candied walnuts

Heat everything in a pan for 3-5 minutes – stirring constantly being really careful not to burn the sugar.  When it is thick & gooey & fragrant – put the nuts on a piece of parchment paper & – using a fork so you do not burn yourself – separate the nuts so they do not clump together.

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for the caramelized Brussels sprouts

Either slice the sprouts in a food processor or slice them very thin so you are left with mainly ribbons.

Heat the olive oil in a large pan, add the sugar & stir.  Add the sprouts & saute until soft – maybe 5 minutes.  Taste to see if maybe you need another generous pinch of sugar.  When a minute from being ready – add the garlic & saute another minute.  Season with salt & pepper.

Serve with the candied walnuts on top.

See?  Crazy easy!

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DDD #52 – Vegan Pasta & Crispy Brussels Sprouts with Creamy “Gorgonzola” and Pear

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All Photos © Christine Elise McCarthy 2017

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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I saw these odd looking apple pears at the awesome Super King (the one in Van Nuys is FAR roomier than the San Fernando location & much more civilized) – and thought they would make a nice pizza topping.

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Ultimately – I burned out on pizza before using them so – using what I already had around – I came up with this pasta.

Anyway – this comes together in the same time it would take you to cook some dry pasta & it is full of surprising flavors.  The garlicky Brussels Sprouts & the sweet pear & the creamy cheese – it is really yummy.

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You can control how much cheese to use.  Blue cheeses are really powerful & I recommend going light-handed with them – and then you get the added benefit of a fairly healthy dish that still tastes decadent.

Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pears

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

1 pear – any variety – seeded & cubed

10 Brussels Sprouts – sliced thin

2 garlic cloves – minced

Vegan Gorgonzola or other vegan blue cheese (or even vegan cream cheese) – in the quantity that suits your taste

Olive oil

S&P

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DIRECTIONS

Cook your pasta.  Drain & set aside.

Meanwhile – heat a little olive in a pan that is large enough to hold all the ingredients – including your pasta.  Saute the Brussels Sprouts over medium heat until they begin to brown – maybe 5 minutes.  Add the garlic & pear & saute another minute or so.  Stir to warm through & then add the pasta.  Cook long enough to incorporate & warm everything & then stir in the cheese.  Stir to get the cheese creamy & incorporated & then season with S&P.

Serve!  See?  EASY!

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Roasted Brussels Sprouts & Potato Hash – Vegan or Not

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All Photos © Christine Elise McCarthy 2015

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

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NOTE – the hash itself is vegan.  Eggs, clearly, are not.  If you are vegan – just skip the eggs.

So – I had a lot of leftover Simple Salt & Pepper Roasted Brussels Sprouts – seen above.  Looking around the kitchen, I saw potatoes & determined to make this hash.  I used only onion, potato & the leftover sprouts but you could add garlic and – if you eat seafood – salmon (smoked or otherwise) would be delicious in this!  Also – I fried an egg (free range & fertilized – from Farm Fresh to You) and put it on top of the hash – primarily because I always love photos with eggs in them.  The egg was steaming hot & vibrant & made for pretty images – but I could not bring myself to eat it.  I fed it to my dogs.  While, currently, I am merely a vegetarian – I lean closer & closer to veganism, all the time.  I never use any real milk products – and, at this point, even very fresh milk smells sour to me & tastes thick & gross.  I almost always use vegan butter & now that I discovered this The Best Fast & Easy Vegan Mozzarella – for Melting & Grating (seen below) – I use this on my pizzas.

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While I do still eat real cheese sometimes – I have made a real effort to get off eggs completely.  That will be easier now that I seem to have developed a psychological block against them.  I really could not even put that egg to my lips.

But folks love eggs & lots of you would really enjoy this hash with a fried or poached egg on top of it.  Know that if hen cruelty concerns you – you should buy only eggs labeled PASTURED (meaning – out in a pasture) – and not cage-free.  Cage-free just means they are not contained in battery cages but they are still packed, indoors, in an ammonia-soaked environment & they suffer terribly.   If you want to see a bunch of free-range hens being rescued & released into a sanctuary – watch THIS video.  It is not gross or gruesome but it shows you how sick & devastated these “free range” chickens are.

Anyway – back to pretty pictures of eggs & some delicious hash!

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Roasted Brussels Sprouts & Potato Hash

Serves 2

INGREDIENTS

5-10 roasted Brussels sprouts – chopped (if you don’t want to roast them first – grate them up or shred them & they will cook nicely)

1/2 small onion (I used a red one) – diced

1 large Russet potato – peeled & diced small

S&P

2 TBS vegan butter or olive oil

Eggs – OPTIONAL – in the quantity that suits you (one or two per person)

Parsley – chopped as garnish

OPTIONAL – chopped garlic, chopped smoked or other cooked salmon, diced jalapeno, diced red bell pepper

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DIRECTIONS

Heat the butter or oil over medium-high heat & cook the potatoes a few minutes.  Add the onion & the Brussels sprouts & some S&P.  Add any other ingredients you are opting to use.  Cook until the potatoes are soft.  Lower temperature to low & keep warm.

If you are using eggs – fry or poach them.  Put some hash on each plate & top with eggs (if using) and a pinch of parsley & some S&P.

Easy!

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Simple Salt & Pepper Roasted Brussels Sprouts

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All Photos © Christine Elise McCarthy 2015

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

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I love Brussels sprouts.  They can be cooked lots of ways & go great in pasta or on pizza.  They are also wonderful, raw & shredded, in salads.  Here are some of my posts using these babies.

Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts

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Rustic Pizza with Vegan Sausage, Broccolette (Broccolini), Shaved Brussels Sprouts, Mushrooms, Farmers Cheese, Goat Cheese and Micro Arugula

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Mixed Vegetable Risotto with Fennel and Roasted Brussels Sprouts (Vegan – Vegetarian)

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Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

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Orecchiette Pasta with Creamy Blue Cheese, Shaved Brussels Sprouts & Arugula (Vegan or Not)

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Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pear

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Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

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Pizza with Roasted Red & Golden Beets, Garlic Fried Brussels Sprouts, Pistachios, Feta & Honey

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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Vegetarian Shepherd’s Pie with Brussels Sprouts, Carrots & Jalapeno Mashed Potatoes

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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So – today – I just cut a bunch of these guys up – tossed them with a little olive oil and S&P.  They were delicious, as is, and could be served as a side dish or – as I did – served as an appetizer with some dipping sauce of your choice.  I happened to have truffle aioli by Stonewall Kitchen (I am helpless against their packaging which makes all their products almost irresistible to me) & it was a perfect, if very rich, flavor with the Brussels sprouts.  You could make your own aioli or use a dressing – like ranch or something.  The best part was the crispy outer leaves.  Mmmm!

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Simple Salt & Pepper Roasted Brussels Sprouts

Feeds as many as you like – depending on how many you make

INGREDIENTS

Brussels sprouts – halved or quartered if they are very large

Olive oil

S&P

And your choice of dipping sauce – optional

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DIRECTIONS

Heat the oven to 400 degrees.  Toss the sprouts in a drizzle of olive oil & some salt & pepper.  Roast 15-20 minutes or until they are done to your liking.  Bust out the dip & go to town!

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