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Recipes
Ricotta Gnudi with Pomodoro Sauce
By vealam
by Sara Jenkins
- GNUDI:
- 16 ounces ricotta (about 2 cups)
- 1 large egg, beaten to blend
- 1 large egg yolk, beaten to blend
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup finely grated Parmesan or Grana Padano plus more
- 1/2 teaspoons kosher salt plus more
- 1/2 cup all-purpose flour plus more
- QUICK POMODORO SAUCE:
- 1 28-ounce can whole peeled tomatoes
- 1/2 cup olive oil
- 2 garlic cloves, chopped
- 1/4 teaspoons sugar
- Kosher salt
Hawaiian Bread and Maple Banana Baked French Toast
By vealam
Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk or cream (regular, soy, almond, cashew, etc.)
- 1/2 cup granulated sugar
- heaping 1/3 cup maple syrup
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt, optional and to taste
- optionally add: about 1/2 cup raisins, blueberries (fresh or frozen), diced apples, peaches, or mangoes; coconut flakes
- 1 pound Hawaiian Bread, diced in 1 1/2- to 2-inch pieces, or use Challah (If making this as an overnight/make-ahead option, use French bread, a French Baugette, or a crusty and hearty bread that can stand up to overnight soaking without disintegrating)
- 2 medium ripe bananas, diced small (about 1 1/2 cups loosely measured banana bits)
Smoked Salmon Deviled Eggs
By vealam
Smoked Salmon Deviled Eggs are a smoky twist on a brunch favorite
- 12 hard-boiled eggs
- 4 ounces smoked salmon, finely chopped
- 3 tablespoons light mayonnaise
- 3 tablespoons light sour cream
- 2 teaspoons capers, chopped
- 1 teaspoon dill, fresh and chopped
- 2 teaspoons dijon mustard
- 1/2 teaspoon horseradish
- kosher salt, to taste
- black pepper, to taste
Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise
By vealam
In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the...
- 3/4 pound ground sirloin
- 3/4 pound ground chuck
- 1/2 pound raw chorizo, casings removed and crumbled
- 1 tablespoon adobo seasoning
- 1 large onion, grated
- 1/2 cup dry bread crumbs
- 2 tablespoons olive oil
- 2 large yellow onions, finely sliced
- Kosher salt and freshly ground pepper
- 1/2 cup bottled and sliced jalapeno chiles, drained
- 1/2 cup dark brown sugar
- 2 medium jarred roasted red bell peppers, drained
- 3/4 cup mayonnaise
- 6 slices Oaxaca cheese or mozzarella
- 6 hamburger rolls
Chicken Pot Pie Casserole
By vealam
Begin by making the gravy - in a medium saucepan over medium heat whisk together the chicken stock, milk, and flour
- for the gravy:
- 2 cups of chicken stock
- 1 cup of fat free or 1% milk
- 1/2 cup flour
- salt and pepper to taste
- for the casserole:
- 2 Tbsp butter, melted
- 2 chicken breasts,cut in small pieces, seasoned with 1/2 tsp salt. 1/2 tsp onion powder, and 1/4 tsp pepper
- 2 1/2 cups of frozen vegetables - I used a mix of peas, corn, and green beans
- 1/2 cup frozen bell pepper strips
- 12 ounces of egg noddles, cooked according to package
- 1/2 cup reduced fat shredded cheddar cheese
Blueberry Crumb Muffins
By vealam
Preheat oven to 450 degrees and grease a muffin tin
- muffins
- 1/4 cup butter (4 tablespoons), softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup plain greek yogurt (I used fat free. You can sub sour cream in a pinch)
- 1 1/4 cups + 2 tablespoons flour
- 1/2 teaspoon baking soda
- heaping 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen, I used fresh)
- crumb topping
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons cold butter (see note)
Tagalong Peanut Butter Parfaits
By vealam
For the peanut butter mousse: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl usin...
- For the peanut butter mousse:
- 4 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup plus
- one tablespoon confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- For the trifle layers:
- 10 Tagalong® Cookies, chopped
- fudge sauce (store bought or homemade)
- 1/2 cup heavy cream plus 1 tablespoon confectioners’ sugar, whipped
Snickerdoodle Apple Cobbler
By vealam
Preheat oven to 350°F. Melt 1/4 cup of butter in a large skillet over medium-low heat
- 1 cup unsalted butter, softened and divided
- 6 Granny Smith (or your favorite flavor) apples, peeled and sliced thin
- 1/2 cup brown sugar, packed
- 3 teaspoons cinnamon, divided
- 3/4 cup + 1/3 cup granulated sugar, divided
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups flour
Blueberry and Mascarpone Stuffed Brioche French Toast
By vealam
1. For filling: Place blueberries, sugar and lemon juice into a small saucepan and stir together
- filling:
- 1 cup fresh blueberries
- 1/2 cup sugar
- juice 1/2 lemon
- 6 ounces mascarpone, softened
- batter:
- 6 large eggs, lightly beaten
- 1 cup whole milk
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 large brioche rolls
- 30 butter crackers, crushed
- 3 1/2 tablespoon unsalted butter, softened
Savory Corn Beef Brisket + Irish Cheddar French Toast with Kale Pesto Slaw
By vealam
To make in the crockpot. Place the corn beef in the bowl of a crockpot and pour the beer over top
- Corn Beef:
- 4 pounds corn beef brisket
- 2 cups stout beer (I used Guinness)
- 2 cloves garlic, minced or grated
- 1/2 cup brown sugar
- 1/3 cup tomato paste
- 1/3 cup balsamic vinegar
- 1/4 cup dijon mustard
- 1/4 cup soy sauce
- 1 teaspoon paprika
- 1 chipotle chile in adobo, minced
- 1 bay leaf
- Kale Pesto slaw:
- 4 cups raw kale, cut into shreds
- 1 large jalapeno, seeds removed + chopped
- 1/4 cup basil pesto
- 1/2 a lemon, juiced
- French Toast:
- 4 large eggs
- 1 cup milk
- 1/2 cup parmesan, grated
- salt and pepper, to taste
- 8 slices of your favorite bread (I used this Soda Bread ), cut into 1/2 inch slices
- 8 ounces Irish Cheddar Cheese, shredded
- butter, for the pan