Simple Salt & Pepper Roasted Brussels Sprouts

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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 love Brussels sprouts.  They can be cooked lots of ways & go great in pasta or on pizza.  They are also wonderful, raw & shredded, in salads.  Here are some of my posts using these babies.

Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts

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Rustic Pizza with Vegan Sausage, Broccolette (Broccolini), Shaved Brussels Sprouts, Mushrooms, Farmers Cheese, Goat Cheese and Micro Arugula

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Mixed Vegetable Risotto with Fennel and Roasted Brussels Sprouts (Vegan – Vegetarian)

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Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

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Orecchiette Pasta with Creamy Blue Cheese, Shaved Brussels Sprouts & Arugula (Vegan or Not)

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Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pear

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

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

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

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Vegetarian Shepherd’s Pie with Brussels Sprouts, Carrots & Jalapeno Mashed Potatoes

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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So – today – I just cut a bunch of these guys up – tossed them with a little olive oil and S&P.  They were delicious, as is, and could be served as a side dish or – as I did – served as an appetizer with some dipping sauce of your choice.  I happened to have truffle aioli by Stonewall Kitchen (I am helpless against their packaging which makes all their products almost irresistible to me) & it was a perfect, if very rich, flavor with the Brussels sprouts.  You could make your own aioli or use a dressing – like ranch or something.  The best part was the crispy outer leaves.  Mmmm!

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Simple Salt & Pepper Roasted Brussels Sprouts

Feeds as many as you like – depending on how many you make

INGREDIENTS

Brussels sprouts – halved or quartered if they are very large

Olive oil

S&P

And your choice of dipping sauce – optional

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DIRECTIONS

Heat the oven to 400 degrees.  Toss the sprouts in a drizzle of olive oil & some salt & pepper.  Roast 15-20 minutes or until they are done to your liking.  Bust out the dip & go to town!

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Awesomely Easy 3-Ingredient Fresh Raw Cranberry Sauce

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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 – I am not a fan of cranberry sauce but I always serve some at dinners during the holidays.  Experience has proven that my homemade efforts are never as popular as that ring-marked canned gelatin shit so, for years now, I have just given in & served that crap up & nobody has ever complained.

Then, this Thanksgiving, I was at a friend’s house & when dinner was served, this gorgeous stuff was among the selections.  I could not resist taking a small dollop of this scarlet creation.   See it there with my other vegetarian delights?

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And it was SO DELICIOUS that I had to ask my friend BJ, who made it, for the recipe.   She obliged & I am now sharing it with you here.  If you own a blender or food processor – this takes less than 5 minutes.  Are you ready?

Awesomely Easy 3-Ingredient Fresh Cranberry Sauce

1 package fresh cranberries (I tend to freeze the cranberries ahead of time but this is not necessary).

1 navel orange – cut into segments.  I remove the pith but use the rest of the orange including the rind.  (You might see some pith in the image below.  I suggest removing all that white stuff as it is the bitter part.)

¾ – 1 cup sugar, to taste

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24 hours prior to use in a food processor combine cranberries, orange segments and sugar.  I break it up into 3 batches as you want the orange and cranberry to be finely chopped.

Put in a non-reactive bowl overnight in the fridge.  I stir in the morning and taste for tartness.   If necessary add some more sugar, stir and place back in the frig.  Approx one hour prior to serving remove from fridge.

See?  No cooking required!

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A Purist’s Homemade Guacamole & Baked Corn Tortilla Chips

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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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I am an absolute purist when it comes to guacamole.  Three ingredients only!  Avocado, lime juice & salt.  I know people add salsa and cilantro or jalapeno or spices etc but if the avocados are perfect, I think it is a crime to fuck with them.

These chips used only cooking spray & 12 minutes in the oven.  So much healthier & just as crunchy.  I hear they keep in an air-tight container for up to 5 days but I ate all mine – so I cannot vouch for that.

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Baked Corn Tortilla Chips

INGREDIENTS

Corn tortillas

Cooking spray

Salt (optional)

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the tortillas & spread on parchment paper (or cooking sheet treated with cooking spray) – spread without touching each other so they crisp the most, spray with cooking oil (add salt if you want to) and cook 10-12 minutes or until they are golden & crunchy.  My oven heats unevenly so mine cooking unevenly.  To avoid this – you might want to spin the pan in the oven every few minutes.

Put into a bowl to cool & set aside.

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A Purist’s Homemade Guacamole

INGREDIENTS

2 avocados (keep the pits!)

juice of 1/2 lime (or more to taste)

1/2 tsp salt (or more to taste)

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DIRECTIONS

Scoop the avocado out of the skin & chop in a bowl.  Add salt & lime juice & keep mashing until it is as chunky or as smooth as you like.  Put the pits BACK INTO the bowl when you are done & this tricks the avocados into thinking they are still in tact & the guacamole will not brown nearly as quickly.  Serve with the chips & a cold cerveza & get your chow on.

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Easy Basic Hummus with Spicy Jalapeno (If You Please!)

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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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I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus.  My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged.  All this requires is 8 simple ingredients & a blender.  I added jalapeno because I like them but you need not.  Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER.  So go ahead & buy some.

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Easy Basic Hummus with Spicy Jalapeno

INGREDIENTS

1 can chick peas – drained

1/4 cup tahini

juice of 1 lemon

2 tsp cumin

1-3 cloves of garlic – to taste

1/2 tsp salt

1 TBS olive oil

1-4 TBS water (depending on how thick you like your hummus)

1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all

Whip that shit up in a blender or food processor.

Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno.  Serve with naan or pita or veggies!

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Super Easy Vegan Chicken Parmesan & Pasta

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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 – let’s just get THIS part over with.  I wrote a book.  I promise – it is funny & dirty & smart.  And you will enjoy!!  www.BathingBook.com

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Ok – so – I stopped eating chicken 25 years ago and I cannot honestly say whether I have ever had chicken Parmesan.  But I made this & it is so fucking easy & delicious & guiltless (as far as your chicken karma goes) – I think this might become a staple around here.

I cheated a bit in that I did not use the Beyond Meat chicken here –

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because I did not want to go through the whole breading process.  So – I used these guys – despite the fact this Simple Truth is being sued for telling less than the simple truth.

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I used some homemade sauce I had in the freezer & dry pasta.  You can make a fresh pasta or your own sauce & take this to another level – or just use your favorite jarred sauce.   I also have several recipes for sauce on this blog – Spicy Basil MarinaraFive (5) Minute Arrabiata Sauce, or my basic Marinara Sauce.   I did not use and Parmesan in this so – technically – this is chicken mozzarella.  FTW!

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Vegan Chicken Parmesan & Pasta

Serves 2

The ratios here of pasta to sauce or cheese to chicken are really a mater of personal preference so I am just gonna list the ingredients & let you decide quantities.

INGREDIENTS

1/2 lb dry pasta – cooked

Pasta sauce – lots – at least 1/2 a normal jar or more (to taste)

Vegan (or other) mozzarella and Parmesan – enough to cover the chicken

Vegan breaded chicken – enough for two

Parsley or basil – chopped as garnish

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DIRECTIONS

Heat the oven to 425.

Heat the chicken for about 20-30 minutes (flipping once in the middle) or until crispy & golden.  I did this in a pie plate sprayed with cooking spray.

Heat the sauce.

Cook the pasta.

Top the chicken with some sauce & the cheeses.  Heat another 10-15 minutes or until the cheese is melted & beginning to brown.

Toss the pasta with some sauce (and cheese?) and place some chicken Parmesan on top.  Garnish with chopped basil and/or parsley & devour.  Then sleep easy with no worries that renegade & vengeful poultry will be attacking you in your sleep.  Nope.  Not tonight!

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Summer Red Potato Salad with Egg & Simple Cole Slaw

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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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I made these two dishes to accompany my Jack Daniels Honey Whiskey Marinated BBQ Pork Loin on Easter Sunday.  I set out a simple buffet of reasonably inexpensive foods that could be made ahead & set out on a buffet so that I could enjoy the party along with my guests, rather than be stuck slaving in the kitchen all stressed out, cranky & sweaty.   It was genius.  My boyfriend, Miles, made a potato au gratin that we served on the buffet out of a slow cooker, my friend Alyse served her turkey meatballs the same way and with the addition of two slabs of grilled salmon, a cheese selection, my zucchini, mint & goat cheese terrine and some bread, crackers & condiments for the pork – the spread was complete.  I made everyone (about 18 people) use paper plates & plastic cutlery.  The cleanup pretty much all happened before my first guest arrived.  It was the least stressful & easiest to clean-up-after party I have ever thrown.    Still – I was a tad hectic getting it all prepared & out on Easter Sunday so my photographs are a bit underwhelming.  Please try to forgive!  🙂

At any rate – these two cold sides were easy to make & don’t really have anything controversial in them.  If your folks hate onion or something – just leave it out.  Also – I didn’t do it here because of the BBQ pork (and not wanting to overkill the whole BBQ thing) – but a few tablespoons of your favorite BBQ sauce is amazing in potato salad.  Finally, I did not peel my potatoes but you certainly can if the skins bother you (especially with russets or some other dirtier potato).

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Summer Red Potato Salad with Egg

INGREDIENTS

5 lbs red potatoes (or other potato) – cubed into bite size chunks

3 celery stalks – diced

1 small onion – minced

5 scallions – diced (some green slices reserved for garnish)

5 eggs – hard boiled & chopped

1 lg zucchini – diced (VERY optional)

2 cups mayonnaise

1/3 cup plus 2 TBS Dijon mustard

S&P to taste

Sweet or hot paprika as garnish

OPTIONAL ADDITIONS: BBQ sauce, sriracha, Tabasco, minced chipotle or adobo sauce, horseradish sauce, wasabi.

DIRECTIONS

Boil the cubed potatoes until just tender.  You can boil the eggs in the same pan with the potatoes.  Test by spiking one with a fork & lifting it out of the water.  When done – the potato will slowly drop from the fork.  Try not to overcook them.  When done – drain & plunge into cold water & set aside.

Cool, peel & chop the eggs.

Drain the potatoes & then simply mix all the ingredients.  Garnish with the remaining chopped scallions & paprika.

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Simple Cole Slaw (this makes a LOT)

INGREDIENTS

1 small head cabbage – shredded

1/2 head red cabbage – shredded

1 lb carrots – grated

4 cups mayonnaise

1/2 cup Dijon mustard

2 TBS apple cider vinegar

1 1/2 cups milk

1 TBS sugar

2 TBS black sesame seeds (as garnish)

2 TBS pepper

salt to taste

DIRECTIONS

Mix all the ingredients (except the sesame seeds) in a large bowl.  Garnish with sesame seeds.  Done!

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