Spicy Tomatillo & Mango Salsa

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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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Not much to say about this stuff except that it is easy & delicious.  It is the result of my local produce delivery sending me tomatillos & an impulse purchase of a random mango.  I brought this to a BBQ & it went over pretty well.  It would also be good on fish or meat – like a chimichurri.  It would be great anywhere you use salsa – on tacos or burritos, etc.

If you own a blender or food processor – you are good to go, otherwise, there will be lots & lots of chopping.

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Spicy Tomatillo & Mango Salsa

Makes 2-3 cups

INGREDIENTS

12 tomatillos – quartered

1 mango – peeled & cubed (see ways to make that easy HERE)

1 small red onion – peeled & quartered

1 large handful of cilantro

1-4 jalapenos – seeded & chopped

juice of one lime

2 garlic cloves

S&P to taste

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DIRECTIONS

Pulse all ingredients (except the chopped mango) in a blender or food processor until it is to your desired consistency.  Season with S&P – adding more lime or cilantro if you want.  Add the mango and maybe pulse once or twice but let the bulk of the mango stay in small chunks.

Serve!

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Vegan Chicken & Kim Chee (Kimchi) Wrap with Fresh and Easy Cantaloupe & Mango Salsa

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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 recently stepped up to a cooking challenge that called for a dish using the following ingredients:

Any Beyond Meat product

Kim chee

Cantaloupe

Radishes

Lettuce

Tomato

So – I made kim chee & chicken wraps with this cantaloupe-mango salsa.  The salsa recipe is HERE.

The rest is crazy easy.  I bought packaged kim chee even though every site I have ever seen says NEVER DO THAT!  They say either 1) make it or 2) get some fresh stuff at a Korean market or restaurant.  Here is the kim chee I used:

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I used Beyond Meat chicken strips at room temperature.  One of the finer qualities of this brand of vegan chicken – that it stands up – naked & raw.   The kim chee should be room temperature, too.

Vegan Chicken & Kim Chee (Kimchi) Wrap with Fresh and Easy Cantaloupe & Mango Salsa

Amounts depend on taste & how many you are feeding

INGREDIENTS

Beyond Meat chicken – thawed

THE BEST Kimchi you can get your hands on

Lettuce

Frisee (optional)

Tomato – chopped

Cilantro

Flour tortillas or other wrap

Garnish – Cantaloupe & Mango salsa

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DIRECTIONS

Layer the ingredients & wrap that shit up.

Serve with salsa.

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Fresh & Easy Cantaloupe and Mango Salsa

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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 recently stepped up to a cooking challenge that called for a dish using the following ingredients:

Any Beyond Meat product

Kim chee

Cantaloupe

Radishes

Lettuce

Tomato

So – I made kim chee & chicken wraps with this cantaloupe-mango salsa.   This salsa is fresh & clean & light.  I used jarred mango because it was on sale but fresh mango would be nicer.  Either way – this stuff is a crowd pleaser.

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Fresh & Easy Cantaloupe and Mango Salsa

This makes a as much as you want it to make based on how much you use of each ingredient.  You can use more or less of all or some ingredients.

INGREDIENTS

1 cantaloupe – diced (about 2 cups)

6 radishes – diced

1 red bell pepper – diced

1-2 cups chopped mango

1-4 jalapenos (I used 4 & left the seeds in 2 for extra heat) – diced

Cilantro – optional

Salt to taste

DIRECTIONS

Mix it up.

Eat.

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Vegan Orange Mango Chili Chicken with Broccoli & Snow Peas

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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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OK – before I get into this awesome & easy recipe – I want to humbly & graciously thank everyone who read my outpouring recently in Up & Down & Life in The Vagina Monologues.  Even though I could not will myself NOT to write it, writing it was very painful (but very cathartic) & I am very grateful for all the support that resulted from folks reading it.  I was especially impressed by how many MEN read it – all the way through – and wrote me privately to thank me for publishing it.  Women thanked me, too.  And I am moved by all your kind words – all of you.

THANK YOU!  And if you liked that blog post – have you heard?  I wrote a novel – in much the same voice but, I hope, far funnier!  🙂

www.BathingBook.com  I hope you read it!!!!

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OK – so, now we move on to food!  This could be made with real chicken – just be sure to cook it all the way through.

This is easy & yummy & you can add any vegetables you like.  I just happened to have snow peas from my Healthy Vegan Chinese Chicken Salad with Spicy Asian Dressing and I almost always have broccoli around.

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I used my favorite brand of vegan chicken – Beyond Meat – seen above along with a coupon to get some FREE!   Look HERE to find out who carries it near you.

This is very easy & very healthy & you can whip it up in the time it takes to make the rice.

As to peeling mangos – check out a video or tutorial HERE or you might just end up with mango mush & juice.

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Vegan Orange Mango Chili Chicken with Broccoli & Snow Peas

Feeds 2 VERY well

INGREDIENTS

Rice

9 oz vegan chicken

1 TBS low sodium soy sauce

1 TBS sesame oil

1 mango – cubed

1 orange – juice & zest

1-2 TBS low sodium soy sauce (additional)

1-2 TBS sesame oil – (additional)

1-2 TBS olive oil

1 shallot or 1/2 red (or other) onion – diced

20 snow peas – but into strips (or not – if you prefer them whole)

2 cups broccoli – cut into tiny florets

2 TBS chili sauce (sambal oelek or sriracha)

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DIRECTIONS

Get your rice cooking as per directions

Thaw (1 minute in the microwave or 30 minutes on the counter) the faux chicken.  Cube it up & then toss it in its bag with 1 TBS each or soy sauce & sesame oil.  Set aside.

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Zest the orange.  Set zest aside & cut the orange in half.  Set aside.

Heat the olive oil in a wok or other large saute pan over med-high heat.  Add the shallot (or onion), orange zest, snow peas & broccoli.  Saute for 3-5 minutes or so or until the vegetables begin to soften.  Add the chicken, additional soy sauce & sesame oil & the chili sauce & the juice from the orange.  Stir & heat through.

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Once the sauce thickens – in just a few minutes – stir in the mango.  Once it is all warm – serve that shit up over some rice.

Then – go to AMAZON & read the reviews & maybe buy my book!

And thanks again for all the kind words on my Up & Down & Life in The Vagina Monologues!

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Jamaican Jerk Shrimp Pizza with Candied Jalapenos & Spicy Peach, Pineapple & Mango Salsa

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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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Oh no!  Guess what!  Another recipe born of leftovers & other remnants in my fridge.  This one commits the crime of combining seafood with cheese but, sometimes, you just gotta cook like an outlaw.

This recipe used my Spicy Peach, Pineapple & Mango Salsa

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and my Candied Jalapenos

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and my recent Marinara Sauce recipe

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I also used this Jamaican Spice Paste (which is VERY tasty & has quite a kick!)

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If you cannot find that kind, do not worry!  I guess Lowry’s makes a Jerk sauce & I am sure there are many other pre-made options out there.

I also used this BBQ sauce.  You can use your own favorite.

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I made this pizza with some pre-cooked frozen shrimp (of which I am not a fan – but someone else bought them & left them here).  Grilling shrimp that has already been cooked & then baking it, too?  I think you can guess that my shrimp were quite dried out by the end & I think that is evident in the photos.  In fact – I found myself picking them off the pizza as I ate it.  But that was only because they’d had the bejeesus cooked out of them & they were poor quality shrimp to start with.  If you start with better quality raw shrimp – you will not have this problem.

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Jamaican Jerk Shrimp Pizza

INGREDIENTS

Candied jalapenos

Spicy Peach, Pineapple & Mango Salsa

Pizza dough – mine is HERE or use you own favorite

1/4 cup marinara – mine is HERE or use your own favorite

1 tsp BBQ sauce

1/2 cup plus 1 TBS jerk sauce of your choice

12 or so good quality shrimp

Grated pizza cheese (quantity to suit your taste)

Cilantro

DIRECTIONS

Heat your oven to 450-500

Marinate your shrimp in 1/2 cup jerk sauce for at least an hour – or more.

Grill your shrimp – or pan fry them in a little olive oil.

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Blend the marinara, bbq sauce & 1 TBS jerk sauce in a bowl.

Roll out your dough & place it on a cooking sheet sprayed with cooking spray or wiped with olive oil.

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Spread the marinara blend over the crust & then top with the cheese & the shrimp.

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Be SURE your oven has reached at least 450 before putting the pizza in.  A hot oven is critical for a crispy crust.  Bake the pizza for about 10 minutes or until the cheese is melted & crust is browning.  Top with the jalapenos & salsa & chopped cilantro.  Listen to Bob Marley & eat the whole fucking thing yourself.  I did!

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Road Kill Roasted Cauliflower & Hominy Tacos with Homemade Corn Tortillas & Spicy Peach, Pineapple & Mango Salsa

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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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Roadkill?  Caught your attention, didn’t it?  Silly!  I don’t eat meat.  But I did buy some Dean Jacobs Road Kill Grill Rub because of the promise that it “Makes all critters taste great.”

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I bought it in Gilroy (the garlic capital of the world) for my boyfriend, Miles, who lives almost as exclusively on meat as zombies do on brains.  Whenever I think of zombies, and these days – what with their resurgent popularity – I think of them quite often – I think of my favorite zombie chant.  (I stole the image below from Google.)

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The monomaniacal nature of zombies can sometimes be quite endearing.

At any rate – I bought the Road Kill rub in Gilroy on a road trip that led to my vagina-centric post about Elsy’s Antojitos & my Shrimp & Cheesy Grits post which got into my pug, Memphis, and his tooth removal & the drunken, loopy slob he returned home as – still wobbly from getting put under.  Look how drunk he looks in the pose he struck!  🙂

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That was last September (when I bought the Road Kill Grill) & Miles has never used it so I decided to bust that shit out.  It has a very smokey salty flavor & it worked AWESOMELY for this dish but, if you cannot find it, any taco seasoning or other grill rub would likely work.  Even a homemade blend of spices would work – and you can Google a zillion options for that.

The recipe for the corn tortillas is HERE.

The recipe for the Spicy Peach & Pineapple & Mango Salsa is HERE.

You can use pre-made corn tortillas and any kind of salsa you like.  The real magic here is the roasted cauliflower & hominy filling.  I have been long obsessed with each of those ingredients & the threesome we had last night was – well – worth repeating.  Much like my Vegan Pozole, and any taco recipe, the toppings are up to you.  Here are a few ideas:

IDEAS for the toppings –

Grilled or fresh corn cut from the cob

Chopped tomatoes

Chopped cilantro

Sliced avocado

Sliced radishes

Lime wedges

Chopped cabbage (red or green)

Red onion – diced

Lettuce – chopped

Feta or Cotija (or other) cheese

Sour cream or yogurt or Mexican Crema

The only thing you need from me here is the recipe for the roasted cauliflower & hominy – so let’s get to it!  I found myself devouring it right off the roasting pan.  Try to use a high quality spice mix – and not something that has been in your pantry for 6 years & requires a fork to break it up.  OK?  I can’t take responsibility for your old, ashy spices!  🙂

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Roadkill Roasted Cauliflower & Hominy

1 head cauliflower – broken into the tiniest florets

2 cups hominy

3 tsp Road Kill Grill rub (or rub/spices of your choice)

olive oil

S&P

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DIRECTIONS

Heat your oven to 425.

Place your tiny cauliflower florets on a greased cooking sheet.  Drizzle with a little olive oil & toss TWO (reserving one) of the tsps of spice rub in.  I tossed this with my hands to get a good even mix.

Roast for 15 minutes.  In the meantime – toss the other tsp of spice with the hominy with a teensy bit of olive oil (not more than a teaspoon).

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When the cauliflower is done, add the hominy to the pan & roast all of it another 15 minutes.

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Take out of the oven.  Try not to just stand there & eat that shit.

Now – you simply have to assemble your tacos!

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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.

~

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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