Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups

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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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vromans back

 

It is another hot motherfucking week here in LA & I am in no mood to cook.  Still – I was tasked with bringing an appetizer to a little gathering & I was up early enough today to get the little cooking these recipes require done before the heat set in.

You can really stick any old thing in these baked wonton cups – like flavored mashed potatoes & cheese or taco fillings or pizza fillings but I did not want to have to use the oven at my destination to reheat or melt anything & cold salad fillings just sounded better today, anyway.   I will have to assemble these at the destination because I do not want the cups to get soggy but that is no big deal.   I only mention this to explain why I do not have photos of a bunch of these assembled.  I just made one of each & photographed them – and then ate them up!  This is the curse of a blog made of exclusively foods I am eating myself or feeding others.  I do not have the funds to waste on food that won’t be eaten nor the heart to throw good food away nor the family around to each a bunch of extras that I might create.   What you see here is typically my day to day menu – and these little party treats are no exception.

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Baked Wonton Cups

INGREDIENTS

1 package small wonton skins – round or square

cooking spray

mini cupcake pan

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DIRECTIONS

Heat the oven to about 325 degrees.

Spray the mini muffin pan with cooking spray & press a wonton skin in each.

Bake for between 6-9 minutes or until they are nicely browned.  Check the first batch frequently – because I burned mine.

Set out to cool.

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Vegan Horseradish Chicken Salad with Pecans

 

INGREDIENTS

9 oz vegan chicken (I really recommend the awesome Beyond Meat version)

1/2 cup scallions – chopped (do not forget to regrow the ends – like HERE)

2 celery stalks – minced

1/4 pecans – chopped

1/2 cup lettuce (romaine is best) – chopped with extra for garnish

1 TBS prepared horseradish

1/2 cup vegan mayo (or real – if you are not vegan) – more if you like a wetter chicken salad

1 TBS of Dijon

S&P

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DIRECTIONS

Cube the chicken up small so it will fit in the wonton cups.  Then – just mix all the ingredients up & season with S&P.  Chill until you are ready to put it into the cups JUST before serving.  Maybe add some freshly cracked pepper & a shred of lettuce as garnish.

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Jalapeno Potato Salad

INGREDIENTS

3 medium potatoes – boiled until tender & cubed small

2 scallions – chopped (do not forget to regrow the ends – like HERE)

1 large jalapeno – seeded & diced

1/2 red bell pepper – diced

1/2 tsp (or more) chili powder

1/2 tsp ground cumin

1 cup mayo (vegan or not)

1/4 cup yogurt (vegan or not – and you can change the ratio of mayo to yogurt to suit your taste)

3/4 cup cilantro – chopped

S&P to taste

OPTIONAL – add 1/2 cup corn kernels (I try avoid corn that is not from a local farmers’ market because of GMO)

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DIRECTIONS

Mix that shit all up & season with S&P.  Chill (as with the chicken salad) until just before serving.  Maybe garnish with extra cilantro & freshly cracked pepper.

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Blue Cheese with Honey & Toasted Walnuts

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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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vromans front

vromans back

This isn’t really a recipe.  It is more of a suggestion.  I like blue cheese but do not adore it.  I am not a fan of honey at all.  This appetizer?  Outrageously delicious!  You just need to buy the best quality blue cheese you can find (or Cambozola or brie or Saint Andre – any strong but soft cheese you love).  I got mine at the awesome Super King – which has a pretty amazing deli meat counter with LOTS of delicious cheeses available by the pound.  They also sell walnuts for like $5.50 a pound at their MASSIVE nut counter.   Cashews are about $6 pound.  CHEAP.  I got my honey at Super King, too.

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I’m sure it came from one of the places you are not supposed to by honey from, like China, but Super King had no locally sourced honey.  Surprising because honey is used so much in Middle Easter baking (think baklava).  And – as an aside – do not think a label reading “Distributed by XXX in Glendale, Ca” means it is California honey.  It likely means they bought tons of it from China & just bottled it here.

Anyway – dry toast your nuts (pecans and almonds work, too).

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When they are fragrant & just begin to smoke but are not changing color yet (which happens fast – so watch & stir them the whole time) – remove them from the heat.  Then – just plate the cheese, drizzle lots of honey on it & sprinkle with nuts.  Serve with crusty bread & a box of wine & make yourself very happy.

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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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 a light & pretty tasty little salad.  The ratio of Brussels Sprouts to feta is kind of up to you but I recommend going very easy with the feta (because it easily overpowers) and heavy with the toasted pecans.

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

INGREDIENTS

1 lb Brussels Sprouts

1 cup (or more) pecans – chopped

1/4 cup lemon juice

3/4 cup olive oil

feta cheese – crumbled small

Parmesan cheese – shaved very thin (a microplane is nice here)

S&P to taste

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DIRECTIONS

Blend the olive oil & lemon juice & add some S&P.  Taste it & adjust the ratio of lemon to oil to suit your taste.

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Toast the pecans in a dry pan until fragrant.  Be careful not to burn them.

Shave the Brussels Sprouts with the slicer blade of your food processor or cut them very thin with a knife.

Toss the Brussels Sprouts with toasted pecans, a little feta & some of the dressing.  Shave Parmesan on top.  Voila!

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Valentine’s Day Roasted Beet Cavatelli with Caramelized Fennel & Beet Sauce AND a Beet & Watercress Salad with Edamame

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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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Valentine’s Day.  A perfect excuse for magenta food items.

I love beets and I am always surprised when people say they hate them – mostly because beet salads are such a common thing on menus.  That alone suggests they are popular but whenever I am questioning a person who claims to eat everything about whether they eat the most controversial foods (mushrooms, eggplant, seafood, garlic, peas, Brussel sprouts & beets) – I often get a negative response to all of those – including beets.

Anyway – I think they are wonderful and I love their vibrant color.  One note – if you eat these bright red vegetables – your subsequent visits to the restroom could be alarming.  All that pigment in the beets will go right through you and you might look into the toilet bowl & fear you are bleeding to death.  You are not.  Just FYI.

Another thing – beets WILL dye your clothes & hands – so – wear dark clothing or an apron when working with them.   Also – the cavatelli, the sauce & the salad all call for roasted beets.  So – roast a whole bunch at once – and roast some garlic along with them.  And lastly – cook the cavatelli within a few hours of making them.  I let mine sit out too long & I think they suffered for it.

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First – the salad.

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Beet & Watercress Salad with Edamame

INGREDIENTS

Roasted beets

Watercress

toasted pecans

goat cheese – crumbled

red onion – shaved VERY thin

edamame

1/2 cup olive oil

1 TBS apple cider vinegar

1 tsp honey

1 tsp Dijon

S&P to taste

Blend the last five ingredients for the dressing.

Halve the beets (tossed in olive oil) & roast at 450 for 45 minutes or until done.

Toast the pecans in a dry frying pan until fragrant – being careful not to burn them.

When the beets are done, cool them & slice or cube them up & toss with some dressing.

Arrange the ingredients on plates & add more dressing.

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Valentine’s Day Roasted Beet Cavatelli with Caramelized Fennel & Beet Sauce

INGREDIENTS

For the cavatelli

2 cups flour

3 TBS olive oil

2 eggs

2 TBS water

1 tsp salt

1 large roasted beet

DIRECTIONS

Halve the beet (tossed in olive oil) & roast at 450 for 45 minutes or until done.

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Puree the beet with all the other ingredients – except the flour – until the beet is completely broken up.  At this point – I put the flour & beet puree in my bread machine & let it do the dirty work of kneading the dough.  You could probably pulse the flour into the food processor in increments.  Or – create a flour well on a counter or in a bowl & blend into a dough.  Knead it until it is smooth & pliable.

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In sections, roll the dough into snakes & then cut into 3/4 inch chunks & roll into little hot dog shapes.

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Check out this woman (at about 2:00) and how she rolls out the cavatelli.

I rolled mine on a gnocchi board.

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For the beet & caramelized fennel sauce

INGREDIENTS

1 fennel bulb – shaved or sliced very thin – dilly parts saved for garnish

1 tsp salt

1 tsp fresh rosemary

1 TBS olive oil

3 shallots – chopped

4 roasted beets (tossed in olive oil and roasted at 450 for 45 minutes or til done)

4 roasted garlic cloves (roasted with the beets but removed from the oven after about 30 min)

1 tomato – quartered

4 oz goat cheese

3 oz cream cheese (or more goat cheese)

Fresh parsley – chopped

Fresh grated Parmesan or other hard cheese

S&P to taste

DIRECTIONS

Roast the beets & garlic.

With a mortar & pestle, grind the rosemary into 1 tsp salt.

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Heat 1 TBS olive oil & cook the shallots & fennel for 5-7 minutes – or until browned.  Add the rosemary salt.

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In a food processor – blend the roasted beets, roasted garlic, caramelized fennel & shallots, tomato, goat cheese, cream cheese and S&P to taste.  Add water if it is too thick.

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Cook the cavatelli in boiling water until they all float to the top.  Drain them & toss with the sauce.  Garnish with more crumbled goat cheese and grated Parmesan & chopped parsley and/or the dilly part of the fennel.

Enjoy!  And have a happy Valentine’s Day!

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