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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Click the image above to watch the video.

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 Ep. #14 – Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

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All Photos © Christine Elise McCarthy 2014

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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Hey, everybody! DDD #14 is up!

My Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado!

And I offer my rebuttal to the slut shaming I experienced Wednesday for referencing my #BOOBS. Apparently, the word #boob is tasteless & inappropriate & I am a vulgar hussy. My thoughts on this & more. Plus a blooper!

Enjoy!! Click the link for the video & please subscribe. Happy Cinco de Vegan Mayo!

https://www.youtube.com/watch?v=s4JNPkWrwS0&feature=youtu.be

 

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OK – I am not sure what the weather is like where you are but here in LA – it is hot as a muthafuckah!   It is pushing 100 degrees!  Just brutal.  I don’t have AC & cooking is just impossible in this weather.  So – I whipped up these cool & vegan bad boys!  They are kind of like a taco-wrap hybrid.  I used these little flour tortillas – right from their home in the cool of my fridge.  I am not positive they are vegan – so if you are vegan – use a tortilla you know suits your diet.

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BYMT_MicroMarketing_FreeCoupon

And I used that Beyond Meat vegan chicken.  The coupon above is good until the end of May 2014 – so print a few out & go get some of this awesome stuff!  If you let it sit on the counter a few minutes – it will defrost enough so that you can cube it up & by the time this all comes together – the chicken is thawed completely but still CHILLED!  Perfect!

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Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Feeds two very well

INGREDIENTS

1 9 oz package of faux chicken – thawed

1 avocado – peeled & seeded & cubed

Fresh lime juice

1/3 cup vegan mayo

1/4 cup (or more) cashews

2 celery stalks – diced

1/2 small cucumber – diced

2 mini sweet peppers (or half a bell pepper) – seeded & diced

1/4 cup purple cabbage – chopped

1/4 cup cilantro – chopped

1/2 cup dried cranberries (or raisins or other dried fruit)

1/2 tsp cumin

Pinch of salt

Pepper to taste

Flour tortillas or other wrap (even lettuce)

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DIRECTIONS

Prep the avocado & squeeze lime juice all over it.

Now – just mix everything up in a big bowl.  Season to taste.  Eat with lettuce cups or as wraps or as little flour tortilla tacos.

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CHEF’D – Vegetarian Fig Pizza with Arugula & Goat Cheese

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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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vromans back

There has been a huge rise in food services that send either already-prepared meals to your home for you to heat up and, more interestingly, ones that send pre-measured fresh ingredients & recipes & you make the food at home.  I tried Blue Apron – which is the latter service – and was not totally impressed.  One issue was the lack of selection for vegetarians (and nothing for vegans) & the fact that there was no option for a single person.  Their subscription plan meant I would get 3 meals – for two – each week – which meant six of my seven dinners were decided for me each week – with me eating the same thing twice – three times in a row.  Also – if you happened to LOVE a dish – you could not order it again soon – but had to wait – indefinitely – hoping it would eventually reappear in the cycle.  And – while the meals were tasty, they were pretty labor-intensive – some taking an hour to prepare.

Chef’d has solved those problems.  No subscription – meaning order what you want & when you want it.  Get the same thing every day for two weeks – or just get one thing – different things – a few times a month.  Additionally, so far, I have found their recipes fresh & interesting but fast & easy to prepare.  Great for date night!  Here is how they work:

Choose from Famous Recipes

Browse through hundreds of recipes from your favorite chefs, and cook them in the comfort of your own home!

From Our Kitchen to Yours

Fresh pre-portioned Ingredients delivered to your door. Reorder what you like, when you like. No subscriptions!

Cook, Love, Live

Enrich your life by creating memorable delicious experiences of love through our hand-cultivated recipes.

And look at the various tastes & lifestyles they accommodate

Shop Meals

LIFESTYLES:

FAMILY FRIENDLY
GOURMET
VEGETARIAN
GLUTEN FREE

PROTEINS:

BEEF
CHICKEN
SEAFOOD
LAMB
PORK
TURKEY
VEGAN
HERE is the list of the famous chefs contributing recipes.  And HERE are the vegan & vegetarian meals currently offered (kind of amazing looking).  I was given the opportunity to try the service & jumped at the chance.  I am a long-time fan of Beyond Meat & the pairing of these two companies is exciting to me.  I got the Beast Burger & Tacos & posted about the burger HERE – and the tacos in another post HERE.
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That big orange Chef’d box is so exciting!!!  Digging out the ingredients feel like a little foodie Christmas.  Today, I am posting about Fig Pizza with Arugula & Goat Cheese.  I am a bit of a pizza fanatic and – honestly – a bit of a pizza snob.  I have posted LOTS & LOTS of pizza recipes – which can be seen HERE.  At any rate – as you can see from the recipe cards (above) – I opted to try both of their vegetarian pizzas & the tofu Parmigiana.   Randomly, I selected the Fig Pizza with Arugula & Goat Cheese to try for dinner last night – probably because I had never heard of or seen dried figs.  Look at the – below.  Like tiny, hard & wrinkled little figs.  I was intrigued!
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I continue to be entertained by the teeny portion ingredients provided – as I am delighted when they send way more than you need of some things.
As it turns out, I had leftover pizza dough of my own in the fridge & had accidentally used one of the two dough balls provided by Chef’d for a pizza I had made the night before (so I will be using my own dough to make the second Chef’d pizza).  No biggy.  The Chef’d pizza dough is fantastic & very close to my own so it will not make a huge difference.
Anyway – last night I rolled out the Chef’d dough & prepared the pizza as suggested with only three changes: 1) I only caramelized one of the two onions provided (because – while I love caramelized onions – I think they can get overpowering) and 2) I added crushed red pepper to the pizza (because I add it to almost everything) and 3) I did not add the arugula until the pizza was done – rather than wilting it in the oven.  A change I would make if I made this pizza again – and I might, because it was delicious – is that I would not add the sliced figs until the pizza was done. Goat cheese needs a lot of heat to get melty & my oven (likely needing calibration) burned them a bit.
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Sorry about the shitty, blurry photo!
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So – overall – I give an enthusiastic two thumbs up to this pizza.  It was REALLY easy to make, came together fast & the flavors worked very well together – with the added benefit of being sort of exotic.  Dried figs?  Who knew?
Here is my one caveat – I was able to eat this entire pizza – meant for two – all by myself without a lot of effort.  It had a nice, dense crust & might fill a person not suffering from my level of seasonal self-pity & not also inclined to self-medicate with food – but I shoved this entire fucker into my pie hole, in short order.  Sure – I was very full after that.  Maybe even a tad uncomfortably full – but, I think, had there been a person there sharing it with me last night, keeping me honest & shaming my gluttony and insisting on their half – I would have finished dinner a tad unsatisfied.  So – I would say this is more of a lunch portion for two.  Or suggest that folks maybe serve it with a robust side salad at dinner.  I mean – I am 5″5′ and – yes, FINE – fatter than I want to be – but I can still get into a 6.  I imagine that if my dining partner were to be a hungry, large man – he would have bitten my hand off if I’d tried to even taste this pizza.
On the other hand, swallowing feelings is an ugly business when manifested by swallowing food – so – maybe a little portion control is in order around here?   Lord knows I need to lose  few LBs and the holidays have just begun.  Having a delicious but finite amount of food to eat could be a really good thing.  Or, maybe if I loaded this bad boy up with BOTH the onions & used the double portion of goat cheese that was provided (the recipe only suggested using half) – maybe that would ratchet this yummy pizza up into the “dinner for two” range.  I don’t know.  All I do know is that there is another Chef’d pizza in my future & I am already emotionally prepped to want to eat the whole Goddamn thing.
And – fuck the world.  I just might!  I will report back when I have the pertinent information.
Until then – next up?  Tofu Parmigiana!
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PS – Chef’d has two holiday dinner options that you can customize – to serve 4 or 8.  Smoked Goose & Prime Rib.

Wheat Berry Salad with Orange Vinaigrette – in a Mason Jar

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All Photos © Christine Elise McCarthy 2014

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 a very easy recipe & you can tweak it any way you desire.   Lose the cheese for a vegan version or add other veggies or pomegranate seeds or nuts.  Go crazy!  The jar is a nice way to bring the salad to work or a picnic.

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Wheat Berry Salad with Orange Vinaigrette – in a Mason Jar

Feeds 2 well as a main course or 4 as a side

INGREDIENTS

Orange Vinaigrette

2 cups cooked wheat berries

1 cup cooked (or canned) black-eyed peas – rinsed

1 cup dried cranberries (or other dry fruit)

1/2 cup red cabbage – chopped

1/2 cup feta cheese – crumbled

1/2 cup red onion – diced

1/2 cup fresh mint – chopped

S&P

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DIRECTIONS

Toss that salad!   Add dressing in small increments until you get it like you like it.  MMMMM!

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

5 Comments

 

All Photos © Christine Elise McCarthy 2014

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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Hey – LOS ANGELES (and everyone else)!  You no longer need to look online only to buy my book!  You can buy my hilarious debut novel at three local LA bookstores now, too!  Book Soup in West Hollywood, Skylight in Hollywood & Vromans (signed ones there!) in Pasadena.  It is available in a few other regional stores or most online retailers.  Find out all the info HERE.

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Moving on!

Mmmmm- pizza!  Infinitely customizable.  All you need is a great crust & some inspiration.  It is pretty hard to make a bad homemade pizza.  That said – this pizza is really special.  Soft, subtle flavors, creamy & crusty.  So delicious that I made it for dinner Saturday night & it was my one meal on Sunday.  Easter Sunday.  This yumminess.

Meyer lemon is not necessary.  Any lemon will do.  And if you cannot find or do not like burrata (use it if you possibly can) – use regular but FRESH mozzarella (the kind they sell in water) because the creaminess is one of the most delightful factors of this pizza.

I saw a pizza like this on the internet as I trolled for inspiration but none of the links would show me the recipe without my joining up to some recipe club – so I winged it.  It is so simple & so crazy good – try it at least once!

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Here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle.  SO EASY!  Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups flour
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

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Dried Meyer Lemon Zest

INGREDIENTS

Lemons

DIRECTIONS

Zest the lemon peel.  Bake at about 200 degrees for about an hour.  Do this while the dough rises.  It is ready when you can powder it between your fingers.  Do so – and set aside.

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

INGREDIENTS

(quantity of each is your personal preference)

Pizza dough

Burrata (or fresh mozzarella)

Pecorino (or other hard & salty cheese like Parmesan) – grated

Brussels sprouts (6 or so large ones for one 12″ pizza)

Dried lemon zest (see recipe above)

Lemon juice

Olive oil

S&P

Crushed red pepper (optional)

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DIRECTIONS

Heat the oven to a solid 450-500 degrees.

Make the dried lemon zest (recipe above)

Shred or chop the Brussels sprouts & toss with about 1 TBS olive oil, some lemon juice and S&P.

Line your pizza pan with parchment paper or treat it with cooking spray or some olive oil.

Roll the dough out & put it on the pan.  Pierce the dough all over with the tip of a knife so that it doesn’t bubble & puff in the oven.

Top with Brussels sprouts, Pecorino, burrata & dried lemon zest.

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Bake this sucker 10-15 minutes or until your crust is as you like it & the cheese is melted & just beginning to brown.  This is a pizza that I bet you will want to eat all by yourself so – go for it!  I sure did!  I added a lot of crushed red pepper, too.  You can squeeze more lemon juice on it or add more cheese!  Enjoy!

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

5 Comments

 

All Photos © Christine Elise McCarthy 2013

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

~

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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