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 #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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CHEF’D – Vegetarian Tofu Parmigiana with Arugula Salad

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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 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.  I also posted about the Fig Pizza with Arugula & Goat Cheese HERE.  They can be seen below, respectively.
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So – as you can see from that big, orange box – I am posting yet another recipe from Chef’d – their Tofu Parmigiana with Arugula Salad.  I haven’t eaten meat since the eighties and the question I get most (after, “Where do you get your protein?”) is “Do you eat a lot of tofu?”
That used to get me disproportionately cranky because it implied that the only thing vegetarians ate was tofu – and sort of excused meat eaters from examining the truth because, after all, nobody should have to live on tofu!  But – I have never been a huge tofu fan and, frankly, have never bought into the whole protein “myth.”  Most of the largest animals on Earth – from elephants to rhinos & gorillas – are primarily vegan or vegetarian – and I am pretty sure they don’t take protein supplements.  At any rate – I was never a huge fan of tofu (unless it was fried) and, therefore, had very little tofu (if any) in my diet.  Then a vegan friend requested a vegan scramble recipe – so, I broken down & made one – my Vegan Tofu Chilaquiles with 5-Minute Vegan Nacho Cheese Sauce – seen below.
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I was SHOCKED at how delicious tofu could be & by how convincingly it replaced eggs.  This success led to Vegan Tofu Scramble Breakfast Burrito with Mixed Vegetables & CheeseVegan Tofu Quiche with Chard, Spinach & CheeseVegan Sausage, Broccoli & Cheese Quiche with Tofu & Fried Sage and even my Vegan Spicy Orange & Sriracha Glazed Tofu with Pomegranate Seeds – seen below, respectively.
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I have come to really love tofu!  So, when I saw the Tofu Parmigiana on Chef’s menu – I had to try it!  And am I glad that I did!  It might have been the easiest to prepare of all the Chef’d dishes I have tried so far & it really was delicious.  I made no changes to the recipe (though I did accidentally break one of my tofu patties) – and it came out very well.  There was a little arugula, cherry tomato & pine nut salad that was crazy easy to make and, since arugula is my favorite of the lettuces out there, I found it to be delicious – and clean & lite.
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As you can see – I overcooked the cheese a bit – likely because my oven needs calibration – but Chef’d had supplied more mozzarella than the recipe called for so I just added a bit more & baked it another 2 minutes or so – until it melted.  The golden cheese was actually quite yummy!  In fact – the entire dish – including the salad are definitely worth repeating.  But – while I was photographing it – I decided a bit of fresh basil would be a nice touch – so I went on my balcony to get some.  And look who met me out there!
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Cutie, little lady bug!  I tried to get a better shot but she scuttled away.  So – I picked some basil & continued to photograph.  And then I ate it up.  But – like with the CHEF’D – Vegetarian Fig Pizza with Arugula & Goat Cheese – I found this meal to be quite light – maybe too light to serve two for dinner.  I made this for lunch & easily killed the salad alone and scarfed three of the tofu Parmigiana cutlet thingies and had to stop myself from eating the fourth.  Granted, I had just done a heated spinning class that burns about 1000 calories but – still.  I think there is no way two MEN could share this meal & call it dinner – unless they were looking to restrict portion size & trying to lose weight (and who isn’t trying to lose weight?).   And – maybe I am just a good ole-fashioned American glutton – but I nearly ate all of this for lunch – all of a meal planned to feed two.  I would definitely eat it all at dinner – all of both portions.  I mean – the tofu seemed to be about 1/2 lb (notice the label is the label for almost a pound but is cut in half) –
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meaning that the 1/2 pound block supplied only has 225 calories.  Add the sauce & cheese & even the salad and you increase the calories a bit but still – if feeding two – within the calories range of your average Lean Cuisine.  I don’t know about you – but although I used to eat Lean Cuisine – ALL THE TIME – I never found them very filling.  That said – there are likely more people out there looking for a truly light but still delicious vegetarian meal & this dish supplies that in spades.
After writing that – I realized that Chef’d must supply nutritional info – and they do.  Here it is (below) showing more calories than I guessed – at 495 per diner.   I think 500 calories for a dinner – for most people – would result in weight loss.  Since most of us need to lose a few – that could be a very good thing.  Still – I think it is unrealistic to think most Americans would find this meal substantial enough for two adults – for dinner.
That said – it really was easy & it really was tasty & I really am glad I did not eat the whole 2 portions for lunch – like I wanted to.  Primarily, because I still have an entire Chef’d pizza – a White Pizza with Broccoli & Mushrooms and an Arugula Salad with Lemon Mint Vinaigrette – downstairs.  Waiting to be cooked.  By me.  And eaten.  By myself.  Tonight.  Alone.  Whole pizza.  Yup.
Don’t judge me!   🙂
VEGE23.2 Label
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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.
Hol.Goose1.2_Hero_1024x1024 Hol.Beef1.2_Hero_1024x1024

Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts

1 Comment

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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9-10-15 (67)

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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 Brussels sprouts

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.  Add the garlic & saute another minute.  Season with salt.

Serve with the candied walnuts on top.

See?  Crazy easy!

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Cranberry, Banana and Pecan Bread

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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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Another really easy one.  I overcooked mine a bit as I was distracted photographing another but it was still yummy!

Cranberry, Banana and Pecan Bread

INGREDIENTS

2-3 bananas – smashed

1/4 cup soft (room temperature) butter

2 eggs

1 cup sugar

1/4 cup unsweetened soy milk (or other milk)

1 tsp vanilla

2 cups flour

2 tsp baking soda

1/2 cup pecans (or other nut) – chopped

1 1/2 cups fresh cranberries (whole or chopped)

TBS powdered sugar (optional)

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DIRECTIONS

Blend the sugar into the butter & then add all the other ingredients.

Pour into a greased loaf pan & bake at 350 for about an hour.  Sprinkle with powdered sugar.

Voila!

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

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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 – well – it’s pizza again!  This one was inspired simply by the existing produce in my house.  The result has a lot going on but, overall, it is a rather sweet pizza.  I used feta cheese but I think goat cheese might be a nicer fit – or maybe even brie.  Whatever you choose to use – you are in for a treat!

Speaking of treats – look how cute my Memphis is!!!

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And speaking of cute – my badass boyfriend, Miles Miller, completed principal photography on his first feature film – All the Birds Have Flown South.  I will keep you posted as that develops – but behold the vision that is my boy, Miles!

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

INGREDIENTS

Pizza dough (I make THIS)

1-2 beets (red and/or golden)

Feta Cheese

10 Brussels sprouts – cut or shaved thin

4 garlic cloves – chopped

Olive oil

Pistachios – chopped

Honey

Fresh mozzarella – sliced

S&P

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DIRECTIONS

Heat the oven to 450.

Place the beets on a sheet of foil (separately – if using two colors) & drizzle with olive oil.  Wrap them up & roast for abut 45 minutes.  Allow them to cool & then peel them under cold running water.  Slice thinly & set aside.

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Heat a tablespoon or two of olive oil in a saute pan.  Pan fry the Brussels sprouts over high heat until soft & beginning to crisp – not long – a few minutes, tops.  Add the garlic & heat another minute – then set aside.

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Grease a pizza pan.

Roll out your dough.  Place it on the cooking sheet & top with sliced beets, Brussels sprouts, crumbled feta cheese, pistachios & sliced mozzarella.  Drizzle with a bit of olive oil & cook at 450 for 10-15 minutes or until the cheese & crust are cooked to your liking.  Drizzle with honey & slice it up.  Pour some wine.  Or stick a straw in a bottle.  Eat & drink yourself into a food coma & then go on to Amazon.com & buy my book!   The phrase “I could not put it down!” has been uttered by a conspicuous number of folks – both male & female.  Why not find out for yourself?

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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.

~

10-18-13 (7)

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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