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Recipes
Chocolate-Rum Petits Fours
By vealam
Preheat oven to 350 degrees F
- Chocolate Ganache:
- Butter
- Unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ounces semisweet chocolate, chopped
- 2 tablespoons instant coffee crystals or instant espresso powder
- 1 tablespoon boiling water
- 1/4 cup rum, Kahlua, or coffee liqueur
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 recipe Chocolate Ganache
- Canned chocolate frosting (optional)
- Chocolate-covered coffee beans, chopped (optional)
- 1 cup whipping cream
- 12 ounces milk chocolate, semisweet chocolate, or bittersweet chocolate; chopped
Bacon and Cheese Savory Muffins with Honey Butter
By vealam
Preheat your oven to 375 degrees F, and line a lipped baking sheet with foil
- Muffins:
- 6 strips of bacon
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/3 cup half and half
- 1 large egg
- 1 egg yolk
- 1 cup white cheddar cheese, grated
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cajun seasoning
- 1 tablespoon chives, chopped
- Honey Butter:
- 6 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons honey
Garlic Butter Mushroom Risotto
By vealam
Heat 2 tablespoons of butter in a large skillet over medium high heat
- 4 tablespoons butter, divided
- 4 cloves garlic, minced and divided
- 12 ounces uncooked arborio rice
- 3 1/2 cups chicken or vegetable broth
- a splash of dry white wine (optional)
- 12 ounces sliced baby portabella mushrooms
- 2-3 cups spinach or other veggies if you want
- 1/2 cup shaved Parmesan cheese
- sea salt and freshly cracked black pepper
- a squeeze of lemon
Orange Scented Pound Cake with Broiled Citrus Ice Cream
By vealam
Ice Cream: Cut all citrus in half and dip the cut ends in sugar
- Ice Cream:
- 8 oz. Cream Cheese, softened
- 8 oz.(2 sticks) Butter, softened
- 1 1/3 Cups Sugar
- 1 teaspoon Vanilla Extract
- 4 Drops Orange Oil(food grade)
- 4 lg. Eggs
- 2 Cups All Purpose Flour
- 4 tablespoons Cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 recipe Broiled Citrus Ice Cream
- 1 Small Lemon
- 2 Small Blood Oranges
- 2 Clementines
- 1 Orange
- 1/2 Vanilla Bean
- 3/4 C. Sugar + extra for dipping citrus halves
- 2 1/2 C. Heavy Cream
- 1/2 C. Whole Milk
- 3 drops Orange Oil(food grade) or orange extract
Spiced Turkey & Chickpea Chili
By vealam
An easy-to-make, warming fall meal made with healthy turkey, spiced chickpeas, creamy labneh, and toasted pita crou...
- For the Toasted Pita:
- 2 teaspoons olive oil
- 1 piece of pita bread, cubed
- 1 pinch kosher or sea salt
- For the Turkey Chili:
- 2 teaspoons olive oil
- 1 eggplant, cubed
- 1 pound ground turkey
- 1 red onion, diced
- 2 tablespoons tomato paste
- 1 1/2 teaspoons kosher salt
- 1 teaspoon all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1 14-ounce can chickpeas, drained and rinsed
- 2 cups water
- 2 cloves garlic, finely minced
- For the Labneh:
- 3 tablespoons labneh cheese (Greek yogurt is a great substitute)
- juice of 1/4 a lemon
- For the Chermoula:
- 1 small bunch cilantro leaves, minced
- 1 clove garlic, finely minced
- zest of 1 lemon
- juice of 3/4 a lemon
- 1 small pinch salt
- 1-2 tablespoons olive oil
Lemongrass Pork and Rice Noodle Bowl
By vealam
In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 tabl...
- 1/4 cup oyster sauce
- 1/4 cup vegetable oil
- 2 medium shallots, minced
- 1 lemongrass stalk, inner white bulb only, minced
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 2 tablespoons Asian chile sauce, plus more for serving
- 1 teaspoon toasted sesame oil
- 1 teaspoon white pepper
- 1/4 teaspoon baking soda
- 6 garlic cloves, minced
- Kosher salt
- 2 pounds boneless pork shoulder, sliced 1/4 inch thick
- 1 1/2 cups julienned carrot
- 1 cup julienned daikon
- 1/4 cup distilled white vinegar
- 1/4 cup plus 2 tablespoons granulated sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 small jalapeño, minced
- 8 ounces rice vermicelli
- Mint, cilantro, romaine lettuce and sliced cucumber, for serving
Perfect Herb Roasted Chicken
By vealam
For the Chicken: In a large pot, add the water and salt, stirring to combine
- For the Brine:
- 1 Whole Chicken, rinsed and gizzards removed.
- 1/2 Cup Apple Cider
- 1/2 Cup Water or Chicken Broth
- 1 Gallon- 16 Cups Water
- 3/4 Cup Salt
- For the Rub:
- 1 Tablespoon Fresh Chopped Rosemary
- 2 Tablespoons Fresh, Thyme *see note*
- 2 Teaspoons Minced Garlic
- 1 Handful, about 3/4 Cup Fresh Parsley
- 1/4 Teaspoon Pepper
- 2 Tablespoons Olive Oil
- For the Sauce:
- 2 Teaspoons Corn Starch
- 2 Tablespoons Water
- 1/4 Cup Water
- 1 1/4 Cups Chicken Broth
- 2 Tablespoons Butter, unsalted
Oreo Cheesecake
By vealam
1. Preheat oven to 350 degrees F
- For the Crust:
- 24 Oreo cookies (whole cookie, filling included), crushed into fine crumbs
- 6 tablespoons (85 grams) unsalted butter, melted
- For the Cheesecake:
- 32 ounces cream cheese, at room temperature
- 1 cup (198 grams) granulated sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- 1/2 cup (118 ml) heavy cream
- 1 teaspoon vanilla extract
- 3 eggs
- 1 egg yolk
- 12 Oreo cookies, quartered
Mongolian Beef Noodle Bowls
By vealam
Pre-soak rice noodles according to package directions then drain and set aside
- 8 oz gluten-free rice noodles
- 1/2 cup low-sodium gluten-free Tamari OR low-sodium soy sauce (dish will not be GF if using soy sauce)
- 1/3 cup brown sugar
- 1/4 cup water
- 1/4 teaspoon red chili pepper flakes (or more or less)
- 2 Tablespoons grapeseed or vegetable oil, divided
- 1 lb flank steak, sliced very thin against the grain
- salt and pepper
- 5 green onions, green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
- 3 cups coleslaw mix
- 1/2 teaspoon freshly grated ginger (from 1" piece of ginger)
- 3 garlic cloves, minced
Thai Lemongrass Chicken Braised in Coconut Milk
By vealam
Preheat the oven to 375 degrees F
- 4 tablespoons olive oil, divided
- 3 pounds bone in, skin on chicken thighs (may also use breast)
- salt + pepper, to taste
- 1 small sweet onion, finely chopped
- 6 cloves garlic, minced or grated
- 1 inch piece fresh ginger, grated
- 1-2 red fresno chiles or jalapenos, seeds removed + chopped (I use 2, but use 1 for less spice)
- 1-2 lemons grass stalk, sliced
- 3-3 1/2 cups canned coconut milk
- 2 teaspoons fish sauce
- 1 cinnamon stick
- 2 baby bok choy, halved
- 1/2 cup fresh cilantro, roughly chopped + more fore serving
- Juice of 1 lime
- steam black or white rice, for serving
- rice noodles for serving