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Recipes
Creamy Chicken + Lemon Rice Soup
By vealam
Heat your Dutch oven over medium heat and add one tablespoon of olive oil
- 1 tablespoon Olive Oil
- 1 medium peeled Carrot, diced small
- 1 Celery Stalk, diced small
- 64 ounces Low Sodium Chicken Broth {or Vegetable Broth if you want to make this vegetarian}
- 3/4 cup Long Grain White Rice
- 2 tablespoons Fresh Lemon Juice, strained
- 2 whole Eggs, beaten
- 1 handful of fresh Parsley, minced
- 1-1/2 to 2 teaspoons Kosher Salt
- 1/2 teaspoon of Black Pepper, more or less to taste
- 1 heaping cup leftover shredded Chicken {or poach one chicken breast in water until fully cooked and then shred}
Chopped Thai Chicken Salad
By vealam
Bring a large pot of water to boil
- Salad:
- 2 boneless skinless chicken breasts
- 1 small head green or white cabbage (2 cups shredded)
- 1 large carrot (1 1/2 cups shredded)
- 1 green papaya (1 1/2 cups shredded)
- 1/2 cup fresh cilantro
- 1/2 cup green onions
- 1/2 cup chopped peanuts
- Dressing:
- 2 cloves garlic
- 3 bird's eye chili peppers (sub 1/2 teaspoon minced hot pepper)
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon oil
- 1/2 teaspoon fish sauce
- 1/4 cup peanut butter
- 1/4 cup water
Salted Caramel Chocolate Chunk Ice Cream
By vealam
Set a medium bowl over an ice bath and set aside
- 6 tbsp butter
- 1/2 cup Swerve Sweetener
- 2 tbsp coconut sugar or 1 tbsp molasses
- 1/2 tsp vanilla extract
- 3/4 tsp kosher or sea salt
- 1 1/2 cups whipping cream
- 1 cup unsweetened almond or cashew milk
- 4 large egg yolks
- 2 tbsp vodka (optional, helps reduce iciness)
- 1/4 tsp xanthan gum
- 3 ounces sugar-free dark chocolate or high % cacao chocolate, chopped
Bourbon Spice Toffee Layer Cake
By vealam
1. Preheat the oven to 350°F (176°C)
- CAKE LAYERS:
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking powder
- 3/4 tsp salt
- 2 large eggs, room temperature
- 1 cup (224g) unsalted butter, melted and slightly cooled
- 1/2 cup (115g) sour cream
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) bourbon
- 1/2 cup (120ml) hot water
- 1 1/2 tsp vanilla extract
- FROSTING:
- 1 1/4 cup (280g) salted butter, room temperature
- 1 1/4 cups (237g) shortening
- 10 cups (1150g) powdered sugar
- 1 1/2 tsp ground cinnamon
- 2 tsp maple extract
- 5-6 tbsp (75-90ml) water or milk
- TOFFEE SAUCE AND ADDITIONAL INGREDIENTS:
- 10 tbsp (140g) salted butter
- 3/4 cup (108g) unpacked light brown sugar
- 1/2 cup (120ml) heavy whipping cream, room temperature
- 2 tbsp (30ml) bourbon
- 1 tbsp flour, sifted
- 2 cups toffee bits, divided
Sweet and Sour Asian Pickled Cucumbers
By vealam
Slice the cucumbers into very thin coins (a mandoline works well for this job) and thinly slice the shallot as well
- 1 cup seasoned rice vinegar
- 3/4 cup sugar
- 1 tablespoon grated ginger
- 1 teaspoon kosher salt
- 1/8 teaspoon dried red chile flakes
- 2 seedless English cucumbers
- 1 shallot
Sarah B’s Breakfast (Cookie) Bars
By vealam
Preheat the oven to 350°F / 180°C
- 1 tablespoon chia seeds
- 3 1⁄4 cups / 325 g gluten-free rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15-ounce / 250 g can)
- 1 ⁄4 cup / 60 ml coconut oil, melted
- 1 ⁄4 cup / 60 ml pure maple syrup or raw honey
- Grated zest of 1 organic orange
- 1 ⁄4 cup / 60 ml unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ⁄3 cup / 60 g chopped unsulphured dried apricots
- 1 ⁄4 cup / 30 g raisins
- 1 ⁄4 cup / 35 g pumpkin seeds
- 2 cups / 60 g organic, non-GMO cornflakes (optional)
Curried Chicken and Wild Rice Soup
By vealam
Begin by cooking your wild rice
- 1 cup uncooked wild rice
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 2 large carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 3 cloves garlic, peeled and minced
- 4 cups good-quality chicken stock
- 3 cups cooked, shredded chicken
- 2 teaspoons curry powder*
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1 (14-ounce) can coconut milk (**see note below)
- optional garnishes: chopped fresh cilantro, crushed red pepper flakes, shredded coconut
Pasta with Roasted Broccoli + Chicken Sausage
By vealam
Preheat your oven to 425 F
- 1 1 1 lb. fusili pasta
- 1 1 1 lb. good quality chicken sausage, Italian-style*
- 10 10 2 c. of broccoli, including the stalk (about 2 bunches)
- 2 2 2 cloves of garlic
- 2 2 2 lemons (1 zested)
- olive oil
- salt + pepper
- to cheese, to taste
One-Pan Coconut Shrimp Noodle Bowls
By vealam
Heat the oils in a large straight-sided pan over medium-high
- 1 Tbs. extra-virgin olive oil
- 1 tsp sesame oil
- 1 pound extra-large shrimp; thawed, peeled and deveined
- 3 cloves garlic, minced
- 1 Tbs. freshly minced ginger
- 1 yellow bell pepper, diced
- 1 (13.5 oz) can coconut milk
- 2 cups fish stock (or seafood, or chicken, whatevs)
- 7 oz (half a box) pad Thai noodles
- 1 tsp fish sauce
- 2 tsp sriracha sauce
- 1 cup cilantro leaves (plus more for garnish)
- 2 scallions, diced
- 1 lime (or more!)
Baked Currant Doughnuts
By vealam
In a medium bowl, cover the currants with hot water and let stand until softened, 20 minutes
- 1 cup dried currants
- 1 envelope active dry yeast
- Granulated sugar
- 3 cups all-purpose flour
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
- 3/4 cup milk, warmed
- 1 large egg
- 1 large egg yolk
- 1 stick unsalted butter, softened, plus 4 tablespoons melted butter
- 2 teaspoons kosher salt