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Recipes
Pumpkin Egg Nog Bread Pudding
By vealam
Preheat the oven to 350° F
- 1 lb. loaf of ciabatta, cut into 1/2” cubes (about 10 cups)
- 3/4 cup pumpkin puree
- 2 cups International Delight® Classic Nog
- 1 cup whole milk
- 4 eggs
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 3 Tbsp. brown sugar, packed
- 1/8 tsp. salt
- Powdered sugar for garnish
Brown Rice and Beans with Ginger Chile Salsa
By vealam
Heat 1 tablespoon oil in a medium saucepan over medium heat
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped, divided
- 1 cup brown rice
- Kosher salt
- 1/2 cup coarsely chopped fresh cilantro, divided
- Freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 15-ounce cans black beans, rinsed
- 1 cup low-sodium vegetable broth or water
- 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
- 1 garlic clove
- 1 tablespoon chopped peeled ginger
- 1 tablespoon finely grated lime zest
- 1/4 cup fresh lime juice
- 1 avocado, halved, pitted, chopped
- 1/4 cup crumbled Cotija cheese or feta
- Lime wedges (for serving)
Tiramisu Cupcakes
By vealam
Make the cakes: Preheat the oven to 350°F
- Cakes:
- 2 3/4 cups (325g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 3/4 cups (360g) sugar
- 3/4 cup (170g) unsalted butter, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup (230g) whole milk
- Coffee liqueur soak:
- 3 tablespoons coffee liqueur
- 2 tablespoons espresso powder
- 3 tablespoons sugar
- 3/4 cup (170g) hot coffee
- Frosting:
- 2 cups (450g) heavy whipping cream
- 1 tablespoon cornstarch
- 2/3 cup (71g) confectioners' sugar
- 1 cup (227g/8oz) mascarpone cheese
- 1 teaspoon vanilla extract
- Garnish:
- Cocoa powder, to dust tops
- Chocolate shards or shavings
Oven Roasted Chicken with Lemon Rosemary Garlic Butter
By vealam
Preheat the oven to 425° and position a rack in the lower third of the oven
- 1 4-5 pound chicken, at room temperature giblets and neck removed from cavity
- 2 onions, quartered
- 1 head of garlic, cut in half plus 3 garlic cloves minced
- 3 lemons, 2 cut in half and remaining half sliced into thin slices
- 4 tablespoons unsalted butter, softened
- 2 teaspoons grated lemon zest
- 2 fresh rosemary sprigs plus 1 sprig minced
- Kosher salt and freshly ground pepper
- 1/2 cup white wine
Vegetable Lasagna
By vealam
1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside
- NO-COOK TOMATO SAUCE:
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- NO-COOK CREAM SAUCE:
- 4 ounces Parmesan cheese, grated (2 cups)
- 1 cup whole milk cottage cheese
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- VEGETABLE FILLING:
- 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
- Kosher salt and ground black pepper
- 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
- 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
- 5 tablespoons plus 1 teaspoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 12 ounces baby spinach (about 12 cups)
- 12 no-boil lasagna noodles
- 1/2 cup minced pitted kalamata olives
- 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
- 2 tablespoons chopped fresh basil
Salted Caramel & Macadamia Pull-Apart Bread
By vealam
To make the dough, place all of the ingredients for the dough into the bowl of a stand mixer fitted with the dough ...
- For the dough:
- 3 cups (450g) plain flour
- 2 tsps dried yeast
- 1/4 cup (50g) caster sugar
- pinch of salt
- 2 oz (50g) butter, melted
- 2/3 cup whole milk, slightly warmed
- 2 eggs
- For the topping:
- 1 cup (225g) caster sugar
- 2 oz (50g) butter
- 1/2 cup (125ml) cream
- 1 tsp sea salt flakes
- 3/4 cup macadamia nuts, chopped
One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce
By vealam
Preheat the oven to 375 degrees F
- 1 cup chunky basil pesto
- 10 roasted garlic cloves, mashed* OR 2 cloves, garlic, grated or minced
- 1 (24 ounce) can whole peeled fire roasted tomatoes
- 1/2 cup enchilada sauce
- 1/4 cup balsamic vinegar
- 1/2 cup heavy cream
- 1 tablespoon butter
- 8 ounces frozen spinach, thawed and squeezed of excess water
- 1 cup fresh basil, chopped
- 1/4 cup fresh sage, chopped
- salt + pepper, to taste
- 1 cup cherry tomatoes
- 1 (16 ounce) box gnocchi
- 6 ounces (or more) whole milk ricotta cheese
- 4 ounces gorgonzola cheese (may use goat cheese or feta cheese), crumbled
- 1/2 cup shredded parmesan + more for serving
- fresh basil + sage, for serving
Sweet Lime Lip Scrub
By vealam
As we slowly come out of winter to welcome spring, our skin has been exposed to a long, harsh season of blustery co...
- 1 Tbsp organic Shea Butter
- 1 Tbsp organic Apricot Kernel Oil
- 4 Tbsp organic sugar
- 12 drops organic Lime Peel Essential Oil
- 1 drop of Non-GMO Vitamin E Oil
- 4 x 1/2 oz plastic containers or 2 x 1 oz glass containers
Spicy Chicken Burgers
By vealam
Heat oven to 400°F. In a bowl, whisk together yogurt, vinegar and sugar
- 1/4 cup lowfat plain Greek yogurt
- 1 teaspoon white wine vinegar
- 1/2 teaspoon sugar
- 1/2 small red onion, divided
- 1 ripe avocado, cut into 1-inch chunks
- 1 cup thinly sliced cucumber
- 1 portobello cap
- 1 cup frozen shelled edamame, thawed
- 2 cloves garlic
- 2 boneless, skinless chicken breasts (6 ounces each), quartered
- 2 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 4 whole-wheat English muffins (or wholegrain buns), split
- Lettuce leaves (optional)
Giant Mint Chocolate Chip Ice Cream Sandwiches
By vealam
Preheat an oven to 350 degrees F
- FOR THE COOKIES:
- 2 1/4 cups flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine salt
- 2 sticks softened butter (1/2 pound)
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate (about 8 oz.)
- 1/2 cup roughly chopped bittersweet chocolate chunks (2 1/4 ounces)
- FOR FILLING:
- 1/2 gallon, about 6 cups mint chocolate chip ice cream