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Recipes
beef stir-fry with peppers + pea shoots
By vealam
In an empty jam jar, add all of the stir-fry sauce ingredients and shake well until the honey is dissolved
- Stir-fry sauce:
- 2 2 2 tsp. soy sauce
- 2 2 2 tsp. honey
- 1/4 1/4 1/4 c. beef stock
- 1 1 1 heaped tsp. cornstarch
- Meat + Veggies:
- 2 2 2 tsp. olive oil
- 1 1 1/4” lb. top sirloin, cut into thin 1/4” slices*
- 1 1 1 clove of garlic, grated
- 1 1 1 inch piece of ginger, peeled + grated
- 1 1 1 c. chopped snow peas
- 1 1 1 orange bell pepper, thinly sliced
- Garnish:
- pea shoots
- Notes:
- Grate the garlic + ginger using a microplane.
Strawberry Coconut Oatmeal Crunch Pie
By vealam
Preheat oven to 375. Grease a 9-inch pie plate with baking spray and set aside
- 1 cup cereal flakes with strawberries
- 1 cup quick oats
- 1/3 cup all-purpose flour
- 1 cup sweetened shredded coconut
- 3/4 cup honey (maple syrup can also be used)
- 1/4 cup water
- 1 tablespoon corn starch
- 1/2 cup strawberries, mashed or pureed
- 3 cups sliced strawberries, divided
- 1 cup cereal flakes with strawberries, crushed
Chai Spiced Doughnut Muffins
By vealam
Preheat oven to 425 degrees
- 1/4 cup unsalted butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1 cup whole milk
Lemon and Cherry Mini Bundt Cakes
By vealam
Preheat oven to 325°F. Grease and flour a non-stick12-cake mini bundt pan and tap out any excess flour
- FOR THE CAKE:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 cup dried cherries
- Zest of 2 lemons
- 1 cup sugar
- 12 Tablespoons of unsalted butter, at room temperature
- 3 eggs, lightly beaten
- FOR THE SYRUP GLAZE:
- Juice & zest of 1/2 lemon
- 1/2 cup of water
- 1 cup of sugar
- 1/4 teaspoon almond extract
- 1 sprig of fresh rosemary
- 2 Tablespoons of unsalted butter
Piperrada
By vealam
Preheat the broiler or a grill pan
- 6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
- 2 cloves garlic, sliced in half crosswise
- Extra-virgin Spanish olive oil
- 12 paper thin slices Serrano ham
- 1 medium Spanish onion, halved and thinly sliced
- 1 roasted red bell pepper, peeled, seeded and thinly sliced
- 1 roasted orange bell pepper, peeled, seeded and thinly sliced
- 2 cloves garlic, finely chopped
- 1/4 cup aged sherry vinegar
- 2 teaspoon finely chopped fresh thyme leaves
- 8 large eggs, lightly beaten
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Pork Loin with Wine and Herb Gravy
By vealam
Heat the oil in a large Dutch oven over medium-high heat
- 1/4 cup olive or vegetable oil
- 5 cloves garlic, peeled and slice in half lengthwise
- 2 Tbsp. fresh rosemary leaves, chopped
- 1/4 cup fresh sage leaves, roughly chopped
- 2 lb. pork loin (or two 1 lb. pork tenderloins)
- 1 1/4 cups dry white wine (plus a bit more to deglaze pan)
- Kosher salt and freshly ground black pepper
- 1/2 cup chicken broth or stock
- 1/2 cup heavy cream (or a lighter cream, mixed with 2 tsp. cornstarch)
Grilled Adobo Turkey with Green Tomato and Smoked Cheddar Grilled Cheese + Chipotle Honey Mayo
By vealam
FOR THE MAYO: In a food processor add one whole egg plus one egg yolk into the bowl fitted with the blade attachmen...
- FOR THE CHIPOTLE HONEY MAYO:
- 1 large Egg, plus one yolk
- 2 teaspoons Fresh Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 cup oil
- 2 Garlic Cloves, smashed, peeled and roughly chopped
- 2 Chipotle Peppers in Adobo, roughly chopped
- 1/2 teaspoon Kosher Salt
- 2 tablespoons Honey
- FOR THE SANDWICH:
- 1 pound Turkey Breast Tenderloins
- 1/2 teaspoon Adobo Seasoning
- 8 ounces Smoked Cheddar, grated
- 1 small Red Onion, sliced thin
- 1 medium Green {or red} Tomato, sliced thin
- Chipotle Honey Mayo
- 8 slices Pumpernickel Rye Swirl Bread
Chicken Enchilada Cups
By vealam
Preheat oven to 350 degrees F
- 24 wonton wrappers
- 3 cups shredded cooked chicken
- 1/2 cup enchilada sauce, homemade or storebought
- 1 cup shredded Mexican cheese
- 2 green onions, thinly sliced
- (optional additional ingredients: chopped green chiles, black beans, chopped fresh cilantro, diced avocado)
Italian Artichoke Tomato and Pasta Salad
By vealam
Cook the pasta according to directions, drain in a colander and rinse immediately with cold water, until the pasta ...
- 6 ounces small pasta, I used a gluten free penne
- 3 cups grape tomatoes, halved
- 1 14 ounce can whole artichoke hearts (plain, not marinated), about 8 hearts drained and quartered
- 12 large basil leaves, sliced very thin
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- feta cheese to sprinkle on top, or the alternative cheese of your preference
Goat Cheese and Herb Stuffed Chicken Roulade
By vealam
Preheat the oven to 350 degrees F
- 2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out
- 8 ounces goat cheese
- 4 tablespoons toasted and finely chopped marcona almonds
- 4 tablespoons regular breadcrumbs
- 1 clove garlic, grated
- Kosher salt and freshly cracked black pepper
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 lemon, zested
- 2 whole chickens (3 1/2 to 4 pounds)
- 2 tablespoons canola oil