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Recipes
Chocolate Cake & Espresso Buttercream
By vealam
For the Cake: 1. Preheat oven to 375°F
- FOR THE CAKE:
- 1 1/2 cups sugar
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 6 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 3/4 cup very hot water
- FOR THE BUTTERCREAM:
- 4 large egg yolks
- 3/4 cup sugar
- 2 sticks unsalted butter , softened
- 2 teaspoons instant espresso powder
- 1 teaspoon very hot water
- 12 ounces bittersweet chocolate , chopped (I used semisweet)
- 4 tablespoons unsalted butter , softened and diced
- 1 cup heavy or whipping cream
- 1 tablespoon sugar
Blueberry, Peach, and Lavender "Perfect" Pie
By vealam
For the All-Butter Pie Crust: In a medium bowl, stir together 2 1/4 cups all-purpose flour, 1 tablespoon granulated...
- For the All-Butter Pie Crust:
- (makes one 9-inch lattice pie)
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1 cup cold water
- 1/4 cup apple cider vinegar
- 1 cup ice
- For the Blueberry, Peach, and Lavender Filling:
- (makes one 9-inch lattice pie)
- 1 pint fresh or frozen blueberries
- 2 medium peaches, sliced into 1/2- inch and 1-inch chunks
- 1/4 cup cornstarch
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons lavender extract (see baker's notes)
- 1 large egg
- 1 teaspoon water
- dark brown sugar, for sprinkling
Oven-Fried Pickles with Homemade Dill Buttermilk Ranch
By vealam
In the bowl of your food processor or blender, combine all of the ingredients for the ranch
- Dill Buttermilk Ranch:
- 1 tablespoon fresh baby dill
- 1/2 cup mayo
- 1/4 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup buttermilk
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground white pepper
- salt, to taste
- Oven-Fried Pickles:
- 1 (24-ounce) jar dill pickles spears
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup panko bread crumbs
- 1/2 cup stone-ground corn meal
- 1/4 cup plain bread crumbs
- 1 tablesoon finely grated parmesan cheese
- 1/2 teaspoon cayenne pepper (more or less to taste)
- 1/4 teaspoon black pepper
Kung Pao Chicken
By vealam
In a large Ziploc bag, add the marinade ingredients and shake them together to combine
- Marinade:
- 1 pound skinless boneless chicken breast
- 2 tablespoons gluten free soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons cornstarch
- Sauce:
- 2 tablespoons gluten free soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar (we used beet sugar)
- 2 tablespoons sesame oil
- 2 tablespoons corn starch
- 2 tablespoons oil
- 8 dried arbol chili’s
- 2 cloves garlic, minced
- 2 tablespoons ginger minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1/3 cup roasted peanuts
Creamy Chicken Corn Chowder
By vealam
In a heavy large pot over medium heat, cook pancetta or bacon until crisp
- Garnish:
- 1/4 cup diced pancetta or bacon
- 5 Tbsp. butter
- 1/3 cup all-purpose flour
- 3 cups milk (I used whole milk)
- 1 cup chicken broth (plus more for thinning, if necessary)
- 1 tsp. salt
- Freshly ground pepper
- Pinch thyme
- 1 cup diced cooked chicken, 1/2-inch dice
- 3 cups diced potatoes, 1/2-inch dice (about 2 large potatoes)
- 1 1/2 cups frozen corn (plus more for garnish)
- (Optional: 1/2 cup diced carrots, 1/2-inch dice)
- 1/2 cup frozen corn
- Green onion, diced
Spicy Chicken Chili with Pumpkin Beer Biscuits
By vealam
Season the chicken with the salt, pepper, smoked paprika, garlic powder, cumin and cayenne
- cheesy pumpkin beer biscuits:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red onion, diced
- 2 bell peppers, diced (orange and red)
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 2/3 cup pumpkin beer
- 1 (28 ounce) can whole tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can pinto beans
- 8 ounces tomato puree
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1/4 teaspoon freshly grated nutmeg
- for topping: queso fresco, sour cream or greek yogurt, green onions, diced red onion, fresh cilantro, crushed red pepper, avocado slices, lime wedges, tortilla strips or chips
- 3 cups all-purpose flour
- 1/2 teaspoon granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 sticks (3/4 cup) cold butter, cut into tiny pieces
- 6 ounces sharp white cheddar cheese, freshly grated
- 1 1/4 cups pumpkin beer
Smoky Kale Caesar Salad
By vealam
To make the dressing, mix the vinegar, lemon juice, garlic, anchovies, chili powder, and smoked paprika in a small ...
- TORN CROUTONS:
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, sliced
- 2-3 anchovy filets, chopped
- 1 1/2 teaspoons dried chili powder
- 1 1/2 teaspoons smoked paprika
- salt & pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup Parmesan cheese, grated
- 1/3 cup sharp white cheddar, shredded
- 1 egg yolk
- 9-10 cups lacinato kale, chopped (about 2 bunches)
- 2 cups torn croutons (see recipe below)
- half loaf of day old country bread
- olive oil
- kosher salt
- dried herbs (I make a thyme, basil & oregano combo)
- garlic powder
Chinese Chicken Pasta Salad
By vealam
Cook pasta according to package directions, drain, place in a large bowl, and set aside
- 8 ounces rotini pasta, cooked according to package directions
- 1/3 cup honey
- 1/4 cup rice wine vinegar (apple cider vinegar may be substituted)
- 3 tablespoons sesame oil for sauce + 1 tablespoon for cooking chicken
- 3 tablespoons soy sauce (I use reduced sodium)
- 2 tablespoons lemon juice
- 1 teaspoon ground ginger
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)
- 1 cup purple cabbage, sliced thin
- 1 cup sugar snap peas
- 1/2 cup edamame, cooked and shelled
- 1/2 cup carrots, diced small or shredded
- 1/2 cup yellow or orange bell peppers, diced small (another color may be substituted)
- 1/2 cup chow mein noodles (add dry, don't cook)
- 1/2 cup Fisher Natural Sliced Almonds
- 1/4 cup peanuts
- 1/2 cup green onions, sliced thin (about 2 green onions using both green and white)
- 2 tablespoons sesame seeds
(Eggless) Dark Chocolate Pancakes
By vealam
Make the flax eggs by stirring together the ground flaxseed and water in a small bowl
- For the flax eggs:
- 2 tablespoon ground flaxseed
- 6 tablespoons water
- For the Dark Chocolate Pancakes:
- 2 cups all-purpose flour
- 1/4 cup unsweetened Dutch process cocoa powder (I use Guittard Cocoa Rouge)
- 1/4 cup sugar (you can use less or more to taste)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 flax eggs (or 2 large eggs, lightly beaten)
- 3 cups buttermilk
- 1/3 cup semisweet chocolate chips
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Pear and Almond Crockpot Steel Cut Oats
By vealam
Makes four generous servings
- 1 cup steel cut oats
- 1 1/4 cups unsweetened vanilla almond milk (or cow’s milk/milk of choice)
- 3 cups water
- 1 pear, cored and chopped small
- 3 TBSP. sliced almonds
- 4 TBSP. ground flax seed
- 1 tsp. cinnamon
- 1/2 tsp. ground cardamom
- 2 TBSP. brown sugar (optional)
- Pinch of salt