Vealam's profile page
Recipes
Homemade Broccoli Casserole
By vealam
Position your oven rack in the lower third portion of your oven
- 2 tablespoons butter (divided)
- 12 ounces fresh broccoli florets
- 1 large egg
- 1 recipe homemade cream of mushroom soup
- 2/3 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup freshly grated baby Swiss cheese (using the larges holes on box grater)
- 1 cup diced yellow onion
- 1 tablespoon olive oil
- 2 cups (eye ball it) torn sourdough bread
- 1/3 cup chopped water chestnuts (optional)
Four Cheese Garlic Scalloped Potatoes
By vealam
Preheat oven to 400°F. Lightly grease a 1-quart baking dish
- 3 medium russet potatoes (roughly 1.5lb)
- 2 cloves garlic, minced
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes, optional
- 1 C heavy cream
- 1 oz mild cheddar, shredded
- 1 oz extra sharp cheddar, shredded
- 2 oz Gruyere, shredded
- 1/3 C Parmesan
The Best Baked Brie with Balsamic Cherries (gluten-free)
By vealam
Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray; set aside
- one 8-ounce wheel of brie
- 1/3 about 1/3 heaping cup cherry jam or preserves
- 1 tablespoon balsamic vinegar
- bread, crackers, mini toasts, chips, etc. for serving
Tres Leches Cake
By vealam
For the Vanilla Bean Cake Base: Center a rack in the oven and preheat it to 350 (F)
- For the Vanilla Bean Cake Base:
- (makes 3 eight-inch layers)
- 3 cups cake flour
- 2 cups granulated sugar
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1 whole vanilla bean
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter
- 1 1/3 cups whole milk, divided into 1 cup and 1/3 cup poritons
- 5 large egg whites
- 1 tablespoon vanilla extract
- For the Tres Leches Soak:
- (enough for 3 eight-inch layers)
- 7 ounces sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- For the Coconut Chantilly Cream Frosting:
- (enough for a three-layer, eight-inch cake)
- 4 cups heavy whipping cream, cold
- 1/2 cup coconut cream
- 2 teaspoons pure vanilla extract
- 2/3 cup confectioner's sugar
Chocolate & Peanut Butter Mousse Tarts with Oreo Crust
By vealam
For the CRUST: Preheat the oven to 350°F
- CRUST:
- 15 Oreo cookies
- 3 tablespoons unsalted butter, melted
- CHOCOLATE LAYER:
- 6 ounces milk chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- PEANUT BUTTER MOUSSE:
- 1 cup peanut butter
- 1 3/4 cups heavy cream, divided
- 1/2 cup powdered sugar
- TOPPING:
- Peanut butter chips
Paleo Salmon Salad Power Bowls
By vealam
first, slice your zucchini and squash, sautee in skillet with ½ tbsp oil and a little bit of pepper/salt
- 4-oz ounce grilled or baked salmon
- 3-4 cup seasonal greens
- 1/2 cup slices zucchini and summer squash
- 1/2 cup raspberries
- 1 tbsp balsamic glaze
- 2 tbsp avocado or olive oil
- dash of sea salt
- dash of pepper
- 2 thyme sprigs
- parmesan crumbles
- lemon juice
Salsas from Scratch
By vealam
Spicy Salsa Verde: In a non-stick pan over medium heat, cook the onions until tender and caramelized, about 7 minut...
- Spicy Salsa Verde:
- 1 small white onion, sliced into large chunks
- 2 garlic cloves
- 1 jalapeno chili
- 1 lb (450 grams) tomatillos, sliced in half
- 1 tablespoon honey
- Salt, to taste
- Chunky Tomato and Roasted Poblano Salsa:
- 1 poblano pepper
- 1 lb (450 grams) tomatoes, quartered and seeds removed
- 2 cloves garlic
- 1/4 cup cilantro
- Salt and pepper to taste
- Toasted Guajillo-Ancho Salsa:
- 1 guajillo pepper
- 1 ancho pepper
- 1/2 lb (455 grams) tomatillos, halved
- 1/2 lb (455 grams) tomatoes, quartered and seeds removed
- 2 tablespoon cilantro
- 1 tablespoon honey
- Salt to taste
Bourbon-Cherry Slushie
By vealam
Stir together the water, orange and lemon juice concentrate, cherry juice and bourbon in a large bowl or pitcher
- 1 cup water
- 1 (12-ounce) can frozen orange juice concentrate, thawed
- 1 (12-ounce) can frozen lemonade concentrate, thawed
- 1 cup cherry juice
- 2 cups bourbon
- Ice cubes
- Lemon and orange slices
- Sprigs fresh mint
Indian Turkey Meatballs over Rice
By vealam
Pulse the bread in a food processor until it becomes crumbly
- for the meatballs:
- 2 slices grainy bread
- 1/4 cup milk
- 1 pound ground turkey (I used dark meat)
- 2 cloves minced garlic
- 2 Tbs. minced parsley
- 1 Tbs. minced shallot
- 1 Tbs. garam masala
- 1/2 tsp ground turmeric
- 1/3 cup freshly grated parmesan
- 1 egg
- a pinch of salt and pepper
- for the marinara:
- 1 (1 lb 12 oz) can San Marzano (if you can find it) whole peeled tomatoes
- 3 cloves sliced garlic
- 1 white onion, cut in half
- 4 Tbs. butter
- 1 tsp dried oregano
- salt
- the rest:
- 1 cup white rice (jasmine or basmati)
- garlic naan (frozen is just fine! mine was from Trader Joe’s.)
- minced parsley for garnish
Tuna and Noodles Potluck Dish
By vealam
Make the sauce by melting the butter in the saucepan over low heat, stirring in the flour until blended
- 6 Tbsp. butter
- 1/4 cup flour
- 2 cups milk
- 8 oz. cream cheese
- 1 tsp. salt and pepper
- 3-4 Tbsp. Worcestershire sauce (to taste)
- 1 pkg. 16 oz. DeLallo shells, cooked and drained (or use your favorite pasta!)
- 2 7 oz. cans tuna, drained and flaked
- 4 oz. jar pimientos, drained
- Fresh dill, finely chopped
- 1/4 cup Parmesan cheese. grated