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Recipes
Double Dough Ice Cream
By vealam
Take a Megabite
- Brown Sugar Ice Cream Base:
- 2 cups whole milk
- 1 T + 1 t cornstarch
- 1 1/2 oz. (3 T) cream cheese, softened
- pinch fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup brown sugar
- 2 T light corn syrup
- 1 vanilla bean, split
- Cookie Dough:
- 5 T unsalted butter, melted
- hefty pinch of salt
- 1/3 cup packed light brown sugar
- 1/4 cup flour
- 1/2 t vanilla extract
- 3/4 cup semisweet chocolate chips, or chunks
Jamaican Jerk Chicken Tacos
By vealam
Season chicken breasts with jerk seasoning, rubbing into both sides
- Jamaican jerk seasoning:
- 3 teaspoons Jamaican jerk seasoning (store bought OR use the recipe below)
- 3 large chicken breasts, pounded to 1/2 inch thickness
- 2 cups slaw or shredded lettuce (I used red and green cabbage, thinly sliced)
- 2 tablespoons fresh cilantro leaves, roughly chopped
- 8 taco sized soft tortillas
- lime wedges, for serving
- sauce
- 1/3 cup mayo
- 2 teaspoons Jamaican jerk seasoning
- 1 tablespoon garlic powder
- 2 to 3 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Peach Crisp
By vealam
1. Preheat oven to 350°F
- For the Crisp Topping:
- 5 cups fresh peaches - peeled, pitted, and sliced
- 1 tablespoon all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup Challenge Butter, melted
- 1/2 teaspoon pure vanilla extract
I Woke Up Like This Cocktail
By vealam
1. In a small sauce pan, on high heat, add sugar and ½ cup water
- 1/2 cup sugar
- 1 tsp. coriander seeds
- 4 sprigs of cilantro
- 2 oz. vodka
- 1 oz. Sake
- 3 dashes of yuzu juice
- Splash of soda water
Soothing Rose & Jasmine Face Cream
By vealam
For the soothing jasmine & rose face cream, combine the olive oil, sunflower seed oil, avocado oil, coconut oil, c...
- 1/4 cup olive oil
- 1/4 cup sunflower seed oil
- 1/4 cup avocado oil
- 1/4 cup coconut oil
- 1 tablespoon cocoa butter
- 1 tablespoon shea butter
- 1 tablespoon kokum butter
- 1 tablespoon mango butter
- 3 tablespoons beeswax
- 1/4 cup lavender hydrosol
- 1/4 cup rose hydrosol
- 1 tablespoon tamanu oil
- 1 tablespoon pomegranate seed oil
- 2 teaspoons vitamin E oil
- 1 teaspoon rosemary herbal oil
- 4 drops white willow extract
- 4 drops rose essential oil
- 3 drops jasmine essential oil
- 2 drops vanilla essential oil
Garlicky Kale Salad with Crispy Chickpeas
By vealam
Peel apart garlic cloves but leave the skin on
- CHICKPEAS:
- 10 ounces (~6 cups) kale, loosely chopped or torn
- 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
- 1.5 Tbsp olive, avocado or grape seed, oil
- 2.5 - 3 Tbsp tandoori spice* (see notes for DIY blend)
- DRESSING:
- 1 head garlic
- 1/4 cup tahini
- 2 Tbsp olive oil + more for roasting garlic
- 2 lemons, juiced (~1/3 cup)
- 1-2 Tbsp maple syrup (or honey if not vegan)
- Pinch each salt + pepper
- Hot water to thin
Pumpkin Cheesecake Bars with Gingersnap Crust - Creme De La Crumb
By vealam
Preheat oven to 350. Line an 8x8 inch baking pan with foil and lightly grease
- crust:
- 38 gingersnap cookies
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 4 tablespoons butter, melted and cooled mostly
- cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 egg, at room temperature
- 1/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla
- toppings: whipped cream, chopped pecans (I used Diamond of California pecan bits), pumpkin pie spice or cinnamon
Caramely Almond Butter Bars
By vealam
Preheat your oven to 350. Line an 8x8 inch pan with parchment paper
- 1 cup salted butter (2 sticks), softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 teaspoon salt
- 1 teaspoon almond extract*
- 2 cups flour, spooned and leveled
- 1 12-ounce package Rolos, unwrapped
Prosciutto, Tomato, and Olive Spaghetti
By vealam
In a large pot, bring 1.8 L (8 cups) of cold water to a boil
- 450 grams (1 pound) dried spaghetti
- 1.8 litres (8 cups) cold water
- 2 teaspoons sea salt
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 shallots, finely minced
- 130 grams (~ 1 cup) black olives, pitted (I used Taggiasca from Italy)
- 3 to 4 tomatoes, diced
- 1/2 cup dry white wine
- 2 tablespoons tomato paste or concentrate
- 42 grams (3 tablespoons) unsalted butter, cut up
- reserved pasta water (optional)
- 75 grams (2.5 oz) Parmesan cheese, finely grated
- a handful of flat-leaf parsley, finely chopped
- 200 grams (less than 1/2 pound) prosciutto, preferably Parma or San Daniele, at room temerature
BLT Chopped Salad with Lemon Vinaigrette
By vealam
For the Lemon Vinaigrette: Add all ingredients to a blender and pulse until well emulsified
- Lemon Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup canola oil
- 3 1/2 Tbsp fresh lemon juice
- 1 cloves garlic, minced
- 1 Tbsp dijon mustard (I like Emeril's)
- 1 tsp honey
- 1/4 tsp each salt and freshly ground black pepper, then more to taste as desired
- Salad:
- 1 large head Romaine lettuce
- 12 - 16 oz bacon, cooked and crumbled
- 2 medium avocados, diced
- 6 oz feta cheese, crumbled
- 12 oz cherry or grape tomatoes, each sliced into 3 segments
- 1/2 cup slivered almonds, toasted
- 2 chicken breasts, grilled and sliced into strips (optional)