Spicy Jalapeno Pizza with Avocado & Cilantro

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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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There are not many things in the world that are better than pizza.  It is infinitely customizable & can accommodate vegans, people with gluten intolerance, and veggie haters of all kinds.  I have posted MANY pizzas.  You can look HERE & scroll through them.

This is a very straight-forward pizza with nothing especially original going on but it really was delicious.  I used real fresh mozzarella & THIS No-Rise Thin & Crispy pizza dough recipe.  I like this dough because (despite the instructions) I just throw everything in my bread machine & once it is a formed dough – I get to rolling it out so that I can get to shoving pizza in my face as soon as possible.

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Spicy Jalapeno Pizza with Avocado & Cilantro

Serves one.  Who are we kidding?

INGREDIENTS

Pizza dough (I used 1/3 of THIS recipe)

Pizza sauce (I used Rao’s Arrabbiata)

Fresh mozzarella (or vegan alternative) (I used about 10 ciliegine – the balls about the size of a big gumball)

2 jalapeno peppers – seeded & sliced thinly

1/2 avocado – cubed

Cilantro

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DIRECTIONS

Heat the oven to 500 degrees.  Make sure it has reached full temperature before baking your pizza or it will not come out as crispy.

Roll your dough out & place it on a lightly greased cooking sheet or – as I always do – place it on parchment paper on a cooking sheet.  Nothing sticks to parchment & it smells nice cooking & it looks pretty when it browns.

Top with sauce, cheese & jalapeno.

Bake about 12 minutes – give or take – or until it is done to your preference.  Ovens vary as much as personal tastes so this is not a science.

Top with avocado & cilantro.

Shove it in your face whilst making gluttonous sounds & occasionally growling at imagined pizza thieves.  Wash it all down with copious alcohol.  Go on Facebook and settle grudges.  Feel intense self-righteousness & personal gratification.  Promise to repeat the process tomorrow.

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Baked Vegan Green Chili & Jalapeno Creamy Nacho Mac & 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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This is the exact same recipe as yesterday’s Vegan Stove Top Green Chili & Jalapeno Creamy Nacho Mac & Cheese – except I added panko & baked it.  I must say – it makes for a far prettier presentation – no?  That is the stove top version just above.  They taste the same – obviously, but the bread crumbs add a nice texture so – I recommend this baked one – enthusiastically – over the stove top.

Again – the flavor here is spicy-tart because of the chilies & jalapenos.  Add some hot sauce & boom!  Pretty awesome & genuinely spicy.

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Baked Vegan Green Chili & Jalapeno Creamy Nacho Mac & Cheese

Serves 4+

INGREDIENTS

12-16 oz pasta – cooked & drained

1 cup potato – cubed

1/2 cup carrots – sliced

1 cup raw cashews – soaked 4-6 hours or overnight

1/2 small onion – diced

3 garlic cloves – sliced

1 TBS olive oil

1 TBS nutritional yeast (optional)

3 oz diced green chilies (from a can – spice level is your call) – plus extra as garnish

3 oz jalapenos  (from a can – spice level is your call)

1 1/2 cups vegetable stock

1 tsp cumin

1 tsp chili powder

2 TBS turmeric

S&P

1/4 cup vegan cheese shreds (I used Daiya) – TOTALLY optional

1-2 cups panko or other bread crumbs

Cilantro as garnish (optional)

Fresh jalapeno slices – as garnish

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DIRECTIONS

Heat the oven to 350 degrees.

Cook & drain the pasta.  Set aside.

In the same pot, boil the carrots & potatoes about ten minutes or until very soft.  Drain & set aside.

Heat the olive oil in a large saute pan.  Saute the onions until soft then add the garlic & saute another minute.

In a blender – puree everything except the pasta.  Puree until VERY smooth.  You might need to add some water to thin it out so it blends well.  Season to taste.

In the pot you used to cook the pasta – toss the pasta with the cheese sauce.  Put into a casserole pan & cover with panko.  Bake 30-35 minutes or until the bread crumbs begin to brown.

Serve with extra chilies and/or jalapenos & a pinch of chili powder.  Cilantro might be nice, too.

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Vegan Stove Top Green Chili & Jalapeno Creamy Nacho Mac & 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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OK – this vegan mac & cheese thing is a work in progress.  My first effort was my Fast and Easy Stove Top Vegan Mac and Cheese – seen immediately above – steaming away.  That one there relied heavily on nutritional yeast for the cheesy flavor but nutritional yeast has a very specific flavor & is not a hit with everyone – so – I made up a new recipe using far less of it.  You could even eliminate it altogether.  This one relies more on the green chilies and jalapeno for flavor – the way movie theater nachos kinda do.  Again – this is not going to fool a cheese-eater into believing they are eating real cheese but for vegans & for those of us weaning our way there – this is pretty good stuff!   This is the stove-top version.  I will post a baked version tomorrow.

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Vegan Stove Top Green Chili & Jalapeno Creamy Nacho Mac & Cheese

Serves 4

INGREDIENTS

12-16 oz pasta – cooked & drained

1 cup potato – cubed

1/2 cup carrots – sliced

1 cup raw cashews – soaked 4-6 hours or overnight

1/2 small onion – diced

3 garlic cloves – sliced

1 TBS olive oil

1 TBS nutritional yeast (optional)

3 oz diced green chilies (from a can – spice level is your call) – plus extra as garnish

3 oz jalapenos  (from a can – spice level is your call)

1 1/2 cups vegetable stock

1 tsp cumin

1 tsp chili powder

2 TBS turmeric

S&P

1/4 cup vegan cheese shreds (I used Daiya) – TOTALLY optional

Cilantro as garnish (optional)

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DIRECTIONS

First of all – this recipe makes more “cheese” than you will likely need for your pasta – so be prepared to use some as a nacho dip or something.  I made a lot so I could try baking it, too.  Those results soon.

Cook & drain the pasta.  Set aside.

In the same pot, boil the carrots & potatoes about ten minutes or until very soft.  Drain & set aside.

Heat the olive oil in a large saute pan.  Saute the onions until soft then add the garlic & saute another minute.

In a blender – puree everything except the pasta.  Puree until VERY smooth.  You might need to add some water to thin it out so it blends well.  Season to taste.

In the pot you used to cook the pasta – toss the pasta with the cheese sauce.  Stir & heat through.

Serve with extra chilies and/or jalapenos & a pinch of chili powder.  Cilantro might be nice, too.

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Spicy Peach, Pineapple & Mango Salsa with Jalapeno

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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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I WROTE A BOOK!!!!!  Check it out!

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This hardly counts as a recipe.  All you really do is chop everything up & toss it together.  You can lose any one (even two) of the fruits or the jalapeno (if you dislike heat) & there would be no significant change in the quality here.  This makes a lot – like – enough to put out for a party.  I like to eat a little every day on a fancified veggie dog.

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It’s pretty delicious on pretty much anything – fish, shrimp, tacos, quesadillas, chicken – whatever – so don’t be shy with it.  I am going to post a new cauliflower concoction soon that I used this on.  So – look out for that!

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Peach, Pineapple & Mango Salsa with Jalapeno

INGREDIENTS

1 cup fresh pineapple (or canned)

1 mango – peeled

1 peach – pitted

1 red bell pepper

1/2 red onion

3 jalapenos – seeded

1 cup cilantro

Juice of 1 lime

juice of 1 lemon

S&P to taste

DIRECTIONS

Chop up everything but the lemon & lime.  Toss everything with the juice of the lemon & the lime.  Add S&P to taste.  Rejoice!

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Roasted Jalapeno & Goat Cheese Mac & Cheese with Candied Jalapenos

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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.

OK – this is the best fucking mac & cheese I have ever made!  It was made out of crap I had in my fridge that I needed to use before it went bad.  Look how wrinkled & sad this orange pepper is:

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I had leftover whole wheat penne (and I added some freshly cooked macaroni):

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And some random cheese:

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The only ingredient I had to go buy was soy milk.

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So – armed with a selection of bits & pieces & a desire to TRY my new candied jalapenos – I invented this dish.  Candied jalapenos take about ten minutes and are a revelation!!!!   MAKE SOME!  This entire mac & cheese recipe?  A few steps, sure – but all easy.  And I promise you – the flavor of the cheeses & roasted jalapeno contrasted against the sweet, candied jalapenos is worth the price of admission.  This is THE BEST mac & cheese I have ever tasted.  Seriously.  This can be tweaked easily so do not give up if you hate goat cheese or don’t have a wrinkled, old, orange pepper.  Just improvise!

I apologize for the less than inspired photography – but I wanted to get my eat on & my drink on!  Can you blame me?

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Roasted Jalapeno & Goat Cheese Mac & Cheese with Candied Jalapenos

INGREDIENTS

Candied jalapenos (recipe HERE) – they take 10 minutes so DO IT!

8 cups cooked pasta (1 1/2 lbs dry pasta??)

6 oz goat cheese

6 oz fresh mozzarella – sliced

2 cups grated cheddar (or other cheese) blend

1 bell pepper – diced

1/2 onion – diced

2 roasted jalapenos (or just raw – diced) – use more or less to suit your taste

2 scallions – chopped

olive oil

2 cups milk (or vegan alternative)

2 TBS butter

2 TBS flour

S&P to taste

DIRECTIONS

Heat the oven to 350.

Cook the pasta you are using according to package directions, drain & put in a large mixing bowl.

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Char the outside of the jalapenos until they blacken.  You can do this directly on the burners or by broiling in the oven.  Once blackened, seal them in Tupperware or wrap them in foil for about 15 minutes.  This will sweat the skin off.  Then, under cool running water, roll the blackened skin away & squeeze off the tops & remove the seeds.  Then – chop the jalapenos finely.

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Heat 1 TBS olive oil in a frying pan & saute the roasted (or raw) jalapenos, onions, scallions & bell pepper until soft – maybe 5 minutes.  Dump them onto your cooked pasta.

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Melt the butter in a pan over med-high heat.  Whisk in the flour.  Whisk smooth.  When it gets thick (and that will be almost immediately) – add the milk slowly – allowing the mixture to thicken each time.

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When you add the last of the milk – also add the goat cheese & the grated cheese blend.  Melt & dump onto the pasta & stir to combine completely.  And S&P to taste.

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Pour this into a greased casserole pan.

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Bake for 30 minutes.  Remove from the oven & add the sliced mozzarella & some candied jalapenos.

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Bake another 10-15 minutes.  Remove from the oven & allow to rest 10-15 minutes.

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Then – serve it with maybe some more roasted jalapenos or candied jalapenos – or both.

Then just shovel this into your face & be prepared to blame menopause for your impending girth.  Or a massive tumor.  Whatever.  Just eat this glorious stuff without caution or guilt.  Feel free to get drunk, too.  Who’s watching?

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Candied Jalapenos

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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.

I stole this recipe from one of my favorite food blogs – How Sweet It Is.  She put them on the most delicious-looking nachos ever!  Isn’t her photography gorgeous?  The complete recipe is HERE.  I am going to use them a different way – recipe soon to follow.

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This photo only was taken from HOW SWEET IT IS.

Here is her recipe:

CANDIED JALAPENOS

Ingredients:

candied jalapeños
4 jalapeño peppers, stems removed and sliced into rounds
1/4 cup apple cider vinegar
2 tablespoons water
the juice of 1 lime
3/4 cups granulated sugar

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Directions:

To prepare jalapeños, combine vinegar, water, lime juice and sugar in a small saucepan. Bring to a boil, whisking to dissolve the sugar then reduce to a simmer and cook until syrupy, about 3-4 minutes. Add the sliced peppers to the mixture, increasing the heat once more so it’s bubbling and cook for another 3-4 minutes, until peppers are wilting and no longer bright green. Remove the peppers with a slotted spoon and place in a refrigerater-safe jar or container.

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Simmer the syrup for another 2-3 minutes, then pour it over top of the peppers. Store in the fridge. You can make these ahead of time and pull them from the fridge when ready.

Breakfast Quesadilla with Hominy & Roasted Jalapenos on a Kale Tortilla

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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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This is less of a recipe & more just an idea.  You can make your breakfast quesadilla with anything you like inside.  This one was made using my freshly made kale tortillas.  I also roasted a few red & green jalapenos.  This is done on your stove top.  Char the outside of the jalapenos until they blacken.  You can do this directly on the burners or by broiling in the oven.  Once blackened, seal them in Tupperware or wrap them in foil for about 15 minutes.  This will sweat the skin off.  Then, under cool running water, roll the blackened skin away & squeeze off the tops & remove the seeds.  Then – chop the jalapenos finely.

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I also used hominy – the food I am currently having an overt affair with.  Shhh!  Don’t tell cauliflower about that!

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I used one egg, some egg whites, diced tomato, cilantro & grated cheddar cheese with the hominy & roasted jalapenos.  It was really delicious!  I whisked some cheese and S&P in the eggs & scrambled them.  Then I heated the tortilla in a dry pan over medium heat, layered the ingredients & folded the tortilla in half.  After a few minutes, I flipped it & once the cheese was melted, I friggin’ ate it!  🙂Image

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