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Recipes
Small-Batch Blueberry Habanero Jam
By vealam
In large, shallow pan like a skillet (you want the blueberries in a thin layer) combine all of the ingredients
- 4 cups blueberries, fresh or frozen
- 2/3 cup granulated sugar
- 2-3 habanero peppers, seeds & veins removed, finely chopped
- juice of 1 lemon
Porter Caramelized Onion Dip
By vealam
Heat a saute pan over medium heat, add butter and oil and stir until the butter has melted
- 2 tablespoons unsalted butter
- 2 tablespoons oil
- 2 large sweet white onions, chopped
- 1/2 teaspoon salt
- 1/4 cup porter, plus 3 tablespoons divided
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup green onions, chopped
Prosciutto Arancini
By vealam
Vigorously stir together the leftover risotto, prosciutto strips, eggs, parmesan cheese, and Italian style bread cr...
- 2 cups chilled, leftover risotto
- 2 to 3 paper thin slices of prosciutto, cut into thin ribbon-like strips
- 2 large eggs, beaten
- 1/2 cup grated parmesan cheese
- 1/2 cup Italian style bread crumbs
- 2 ounces (or 1/4 of an 8 ounce block) of mozzarella, partially frozen, and cut into 1/2 inch cubes
- 1 cup Panko style bread crumbs (If desired, you can substitute an equal amount of Italian style bread crumbs for the Panko.)
- peanut, vegetable, or canola oil for deep frying
No Bake Peanut Butter Cheesecake {with dulce de leche & pretzel crust}
By vealam
For the Crust: Preheat oven to 400ºF
- For the crust:
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 tablespoons white sugar
- For the filling:
- 12 ounces (1 1/2 bricks) cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup marshmallow cream
- 1/3 cup sugar
- 8 ounces Cool Whip
- 1 tsp vanilla
- For the topping:
- 13.4 ounces La Lechera Dulce de Leche
- more pretzels if desired
Creamy Tomato Basil Soup
By vealam
In a large pot, combine the cans of tomatoes, chicken broth, cream, milk, celery, carrots, and onion
- 1 28 ounce can crushed tomatoes with basil, garlic and oregano
- 2 14 ounce cans diced tomatoes with basil, garlic and oregano
- 2 14 ounce cans low sodium chicken broth
- 1 cup heavy cream
- 1 cup milk (I used whole)
- 1 1/2 cups (5 stalks) celery, diced fine
- 1 1/2 cups (about 5 medium) carrots, diced fine
- 1 cup diced onion
- 1/2 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, minced
- salt and pepper to taste
- Parmesan cheese for topping
- Crumbled cooked bacon for topping
Roasted Vegetable Lasagna
By vealam
Preheat the oven to 375°F
- 1 1/2 pounds eggplant, unpeeled, sliced lengthwise 1/4-inch thick
- 3/4 pound zucchini, unpeeled, sliced lengthwise 1/4-inch thick
- 2/3 cup good olive oil
- 1 tablespoon dried oregano
- 1 tablespoon minced garlic (3 cloves)
- 10 ounces lasagna noodles, such as De Cecco
- 16 ounces fresh whole-milk ricotta
- 8 ounces creamy garlic-and-herb goat cheese, at room temperature
- 2 extra-large eggs, lightly beaten
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese, divided
- 4 1/2 cups good bottled marinara sauce, such as Rao's (40 ounces)
- 1 pound lightly salted fresh mozzarella, very thinly sliced
Crock Pot Chicken and Wild Rice Soup
By vealam
Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked throu...
- 1 lb chicken breasts (do not use frozen,) cut in half if large
- 1/2 small onion or 1 large shallot, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 large or 2 small bay leaves
- 2 Tablespoons butter or Earth Balance Vegan Butter
- 6 cups gluten-free chicken broth
- 3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)
Quick Vietnamese Beef Noodle Pho
By vealam
Prepare the onions and ginger: Peel the onions and cut them into quarters through the root
- For the quick broth:
- 2 large onions
- 4-inch piece fresh ginger
- 2 (3-inch) whole cinnamon sticks
- 2 whole star anise
- 3 whole cloves
- 2 teaspoons whole coriander seeds
- 6 cups low-sodium beef broth
- 1 tablespoon soy sauce (substitute tamari if making gluten-free)
- 1 tablespoon fish sauce
- 3 carrots, peeled and roughly chopped
- To serve:
- 1/2 pound sirloin steak, round eye, or London broil
- 8 ounces dried rice noodles (bahn pho, 1/16-, 1/8-, or 1/-4 inch wide)
- 3 scallions
- 1 chili pepper (Thai bird, serrano, or jalapeño)
- 1 to 2 limes
- 1 cup bean sprouts
- 1 cup fresh herbs (cilantro, basil, Thai basil, mint, or a mix)
- Hot sauce, Sriracha, or hoisin sauce, to serve
- Equipment
- Tongs
- Baking sheet
- 2-quart (or larger) saucepan
- Measuring cups and spoons
- Chef's knife
- Second saucepan for cooking the noodles
Nacho Topped Chili Pot
By vealam
Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door...
- 4 poblano peppers
- 2 large jalapeno peppers
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground sirloin
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- Freshly ground black pepper
- 1 tablespoon cumin, a palmful
- 1 tablespoon coriander, a palmful
- 1 tablespoon smoked sweet paprika
- 2 tablespoons chile powder (recommended: Gebhardt's)
- 1/4 cup tomato paste
- 1 (12-ounce) bottle beer (recommended: Negra Modela)
- 2 cups beef stock
- 1 (16-ounce) can vegetarian spicy refried beans
- 1 bag good quality corn tortilla chips (recommended: Xochitl)
- 2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above
- 1 Fresno red chile
- 1 small can or jar pickled jalapenos
Slow Cooker BBQ Ribs
By vealam
Preheat oven to 400 degrees F Line a baking sheet with sides with parchment paper
- Spice Rub:
- 4 pounds baby back pork ribs
- 1 1/2 Tablespoons paprika
- 1 1/2 Tablespoons packed brown sugar
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground chipotle pepper
- 1 teaspoon black pepper
- 1 teaspoons onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional for more heat)
- Barbecue Sauce:
- 2 cups ketchup
- 1/2 cup molasses
- 1/2 cup brown sugar, packed
- 1/4 cup seedless blackberry preserves
- 1/3 cup apple cider vinegar
- 1 tablespoons reserved Spice Rub (from above)
- 1 tablespoon liquid smoke (optional)*