Vealam's profile page
Recipes
Broccoli Wild Rice Casserole
By vealam
Add the wild rice into a medium saucepan with 5 cups of the chicken broth
- 2 cups Uncooked Wild Rice
- 8 cups Low-sodium Chicken Broth, More If Needed For Thinning
- 3 heads Broccoli, Cut Into Small Florets
- 1 pound White Button Or Crimini Mushrooms, Finely Chopped
- 1/2 cups (1 Stick) Butter
- 1 whole Medium Onion, Finely Diced
- 2 whole Carrots, Peeled And Finely Diced
- 2 stalks Celery, Finely Diced
- 4 Tablespoons All-purpose Flour
- 1/2 cups Heavy Cream
- 1 teaspoon Salt, More To Taste
- 1 teaspoon Black Pepper
- 1 cup Panko Breadcrumbs
Homemade Vanilla Extract with Wax Sealed Caps
By vealam
Bring a large stock pot of water to a full boil over high heat
- 12 bottles (5 ounce capacity) with tightly fitting lids
- 24 to 36 vanilla beans
- 3 bottles (750 ml each) Vodka 35-40% alcohol (70-80 proof)
- Filament tape
- 3 ounces bottle sealing wax
- Labels or washi tape
Rosemary + Sea Salt Focaccia
By vealam
In a 2 cup liquid measuring cup add a teaspoon of honey and the cup of warm {115-120 degrees} water
- 1 cup warm Water {between 115-120 degrees}
- 1 teaspoon Honey
- 1 packet {2-1/4 teaspoon} Active Dry Yeast
- 2 cups Unbleached Bread Flour
- 2/3 cup White Whole Wheat Flour
- 1 teaspoon Kosher Salt
- 2 tablespoons Olive Oil, plus more for bowl, pan and drizzling
- 1-1/2 tablespoons chopped Fresh Rosemary Leaves
- 2-3 pinches Flaked Sea Salt
red velvet mousse with raspberry vanilla cupcakes
By vealam
CAKE: Heat oven to 350 degrees
- WHITE CAKE:
- 2 1/4 cups cake flour
- 1 cup milk at room temperature
- 6 large egg whites at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 1 1/2 sticks unsalted butter, softened but still cool
- RASPBERRY SIMPLE SYRUP:
- 1 cup granulated sugar
- 1 cup water
- 1 tsp McCormick® Raspberry Extract
- RED VELVET MOUSSE:
- 4 ounces semisweet baking chocolate, coarsely chopped
- 2 1/4 cups heavy cream
- 1 tablespoon McCormick® Red Food Color
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1/4 cup granulated sugar
White Bean Stew with Tomatoes and Ditalini
By vealam
In a large, heavy-bottomed dutch oven or soup pot, heat the olive oil and butter over medium heat until melted
- 1 tbsp olive oil
- 2 tbsp unsalted butter (or sub 1 tbsp olive oil for vegetarian version)
- 1 stalk celery, minced
- 1 cup yellow onion, minced
- 1/2 tbsp (2 cloves) fresh garlic, minced
- 1 tsp fresh rosemary, leaves removed from woody stems and finely-minced (or sub 1/2 tsp dried rosemary)
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper flakes, more or less to taste
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1-1/2 cups canned chopped tomatoes in purée
- 5-6 cups rich chicken or vegetable stock
- 1 cup uncooked ditalini pasta
- 1 (15.8 oz) can white beans
- optional: 1/4 cup Parmesan cheese, for serving
Baked Spinach, Artichoke, and Mozzarella Dip (gluten-free)
By vealam
Preheat oven to 375F. Spray a 9-inch pie dish (or 1o-inch, or similar-sized oven-safe baking dish) with cooking spr...
- 8 ounces cream cheese, very well softened (lite okay)
- 2 cups mayonnaise (lite okay)
- 3 cups shredded mozzarella cheese, divided (or fontina or a favorite easy-melting cheese)
- 1 1/2 cups artichokes, roughly chopped (I used 6 ounces frozen artichoke hearts from TJs, chopped; oil-packed artichokes in a jar may be substituted)
- 1 1/2 cups frozen spinach, thawed
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- pinch salt, optional and to taste
Nutella Chocolate Chip Ice Cream
By vealam
Whisk together heavy cream, milk, sugar, cocoa powder, vanilla and salt until sugar dissolves
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup chopped dark chocolate (or 1 cup chocolate chips)
- 1/2 cup Nutella
Old Fashioned Apple Crisp
By vealam
Preheat oven to 375 degrees
- 4 cups thinly sliced apples
- 1/3 cup butter, soft
- 2/3 cup light brown sugar
- 1/2 cup old fashioned rolled oats
- 1/2 cup oat flour or all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
Dutch Apple Pie
By vealam
1. For the pie crust: Process the flour, salt and sugar in a food processor until combined
- Pie Crust:
- 1 1/4 cups all-purpose flour, plus more for rolling out the dough
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons vegetable shortening, chilled
- 4 tablespoons cold unsalted butter, cubed
- 4-5 tablespoons ice water
- Apple Filling:
- 5 large Granny Smith apples (about 2 1/2 pounds)
- 4 large McIntosh apples (about 2 pounds)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- Streusel Topping:
- 1 1/4 cups all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 7 tablespoons unsalted butter, melted
Mexicali Chopped Salad with Creamy Cilantro Lime Dressing
By vealam
FOR THE DRESSING: Place the cilantro, garlic, mayo, sour cream, vinegar, lime juice, salt, pepper and grapeseed oil...
- FOR DRESSING:
- 1 cup Fresh Cilantro Leaves
- 1 clove Fresh Garlic
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon coarse ground Black Pepper
- 2 tablespoons White Wine Vinegar
- 2 limes, juiced
- 1/2 cup Grapeseed Oil
- FOR THE SALAD:
- 1 large head of Romaine, chopped
- 6 ounces of Grape Tomatoes, quartered
- 1 Orange Bell Pepper, diced
- 2 cups grilled yellow Corn (about 2 ears)
- 2 Avocados, diced
- 1/2 cup roasted Pepitas
- 1 medium Red Onion, diced
- 1 can Black Beans, rinsed and drained
- Sea Salt, for garnish
- Lime Wedges, for garnish
- Tortilla Strips, for garnish