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Recipes
The Burger Lover's Burger
By vealam
by Kemp Minifie
- ACCOMPANIMENTS:
- 1 1/2 pounds well-marbled beef chuck top blade steaks
- 1 1/4 teaspoons kosher salt
- 4 hamburger buns, split
- Vegetable oil for brushing on burgers
- Freshly ground black pepper
- Your favorite condiments, such as ketchup, mustard, mayonnaise, lettuce, tomato slices, onion slices, and pickles
- SPECIAL EQUIPMENT:
- Instant-read thermometer, preferably digital; meat grinder fitted with a fine (3/16-inch) or coarse (1/4-inch) die
Sausage Stuffed Mushrooms
By vealam
Preheat the oven to 350 degrees F
- 24 large whole fresh mushrooms
- 1 pound sweet Italian sausage
- 2 bunches scallions, chopped, green parts reserved
- 1/2 cup grated Parmesan, plus more for topping
- 1/4 cup breadcrumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- One 8-ounce package cream cheese, softened
Ham & Cheese Scones
By vealam
Preheat oven to 425 degrees F
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 3/4 cup buttermilk
- 1 cup shredded cheddar cheese
- 1/3 cup diced ham*
- 2 tablespoons chopped fresh chives
Peanut Chicken with Peanut Noodles
By vealam
Cook rice noodles according to package directions, drain, place in a large bowl; set aside
- 8 ounces rice noodles (sometimes called pad thai noodles), cooked according to package directions
- heaping 1/3 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup sesame oil
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons ground ginger, or to taste
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- pinch cayenne pepper, optional and to taste
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
- 1 cup sugar snap peas or snow peapods
- 3/4 to 1 cup shredded carrots
- 1/2 cup red bell peppers, diced small
- 2 tablespoons cilantro leaves, finely minced
- 1/2 cup peanuts, roughly chopped if desired (I used honey-roasted peanuts)
Baked Ravioli with Vodka Sauce
By vealam
In a dutch oven, melt the butter over medium-high heat
- For the Vodka Sauce:
- 1/4 cup unsalted butter
- 1 medium-sized yellow onion, diced
- 5 cloves of garlic, minced
- 1 1/2 cups vodka
- 2-28 ounce cans of crushed tomatoes
- salt and black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon dry oregano
- 1 teaspoon dry thyme
- 1/2 teaspoon crushed red pepper
- 3/4 cup heavy cream
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- For the Baked Ravioli:
- 1 20-ounce bag frozen cheese ravioli, boiled per manufacturer's instructions
- 1 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- parsley, chopped, for garnish
Slow Cooker Butternut Squash Soup
By vealam
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutm...
- 2 cups vegetable stock
- 2 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 medium butternut squash, peeled, seeded and diced
- 1 sprig fresh sage
- 1 white onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- 1/8 teaspoon cayenne, or more to taste
- pinch of ground cinnamon and nutmeg
- 1/2 cup coconut milk
- (optional garnishes: extra coconut milk and cayenne)
Chicken Piccata
By vealam
Bring a large pot of chicken stock (or broth) to a boil
- 1 1/2 lbs. boneless, skinless chicken breasts or thinly sliced chicken cutlets
- 1/2 c. flour + 1 heaped teaspoon, divided
- 1 tbsp. olive oil
- 2 tbsp. butter, divided
- 1/4 c. shallots, diced
- 2 garlic cloves, finely minced or crushed with a garlic press
- 1/4 c. white wine
- 1 1/2 c. chicken stock or broth
- 2 lemons
- 1/4 c. brined capers, drained
- salt + pepper
- lemon slices
- 1/4 c. fresh flat-leaf parsley, roughly chopped
- 1 1/2 c. instant bulgur wheat
- 1 1/2 quarts chicken stock or broth
- 1 bag baby spinach
Butternut Squash and Rosemary Biscuits
By vealam
Preheat oven to 375 degrees F
- 1 cup (205 grams) butternut squash, in 1/2 inch cubes
- 2 teaspoons olive oil
- 1 teaspoon coarse salt, divided
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon fresh rosemary, chopped
- 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
- 3/4 cup (175 ml) buttermilk, chilled, plus additional for brushing
- 1 large egg + 1 teaspoon water, for egg wash (optional)
Raspberry Lemon Yogurt Popsicles – Shutterbean
By vealam
In a medium bowl, mash the raspberries with a fork
- 1 3/4 cups fresh raspberries
- 1 tablespoon sugar
- 1 1/2 cups Greek yogurt
- 4 tablespoons agave syrup
- 4 tablespoons milk
- 2 tablespoons lemon curd
Summer Harvest Salad
By vealam
Heat olive oil in a large skillet over medium-high heat
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 2 medium zucchini (1 lb) ends removed, remaining halved and sliced
- 1 medium yellow squash (8 oz) ends removed, remaining quartered and sliced
- 2 1/2 cups fresh corn
- Salt and freshly ground black pepper
- 10 oz grape tomatoes, halved
- 2 Tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 Tbsp chopped fresh basil ribbons
- 4 oz feta, crumbled (about 1 cup)