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Recipes
Grilled Summer Detox Salad
By vealam
Dressing: Pulse all ingredients in a food processor or blender until smooth
- cilantro avocado dressing:
- 3 ears fresh sweet corn, husked
- 4 hearts Romaine lettuce
- 1 lb. jumbo tail on shrimp (use more for a higher shrimp-to-veg ratio)
- olive oil and salt
- 2 cups chopped tomatoes
- 2 cups chopped cucumbers
- 2 cups chopped yellow bell pepper
- half an avocado
- 1/4 cup Greek yogurt
- 1/2 cup water (more as needed to adjust consistency)
- 1 cup cilantro leaves and stems
- 1 small clove of garlic
- 1/2 teaspoon salt
- a squeeze of lime juice
Flourless Chocolate Almond Cake
By vealam
Preheat the oven to 350F. If using almonds, grind the almonds very finely until the texture is light and fluffy
- 1/2 cup raw almonds (or almond meal)
- 3 tablespoons butter
- 3 tablespoons honey
- 1/3 cup semisweet chocolate chips
- 1 egg
- 1/4 teaspoon cinnamon
- 1 pinch kosher salt
- 1 pinch cayenne
- 2 5-ounce ramekins
Pineapple White Chocolate Macadamia Cookies
By vealam
Preheat oven to 350 degrees F
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs, at room temp
- 1 1/2 teaspoons vanilla
- 3 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon fleur de sel
- 1 cup white chocolate chips
- 1 cup dried pineapple, chopped
- 1 cup macadamia nuts, chopped
Taco Lettuce Wraps
By vealam
Heat olive oil in a large skillet over medium high heat
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 cup salsa
- 1 (4-ounce) can diced green chiles
- 1 tablespoon taco seasoning
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 head butter lettuce
- 1/4 cup shredded cheddar cheese, optional
- 1/4 cup reduced-fat sour cream, optional
Roasted Garlic Eggplant Lasagna Boats w/Spicy Italian Chicken Sausage
By vealam
Preheat the oven to 425 degrees F
- 1 head garlic
- 3 medium size eggplants
- 4 tablespoons olive oil, divided
- 1/4 cup fresh basil, chopped
- pinch of crushed red pepper flakes
- 1/4 cup parmesan cheese
- 1 pound ground spicy italian chicken sausage
- 1/2 onion, chopped
- 2 small zucchini and or summer squash, chopped
- 2 red peppers, chopped
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano leaves, chopped
- 1 tablespoon fresh basil leaves, chopped
- 1 tablespoon balsamic vinegar
- coarse salt and freshly ground pepper
- 8 ounces fresh mozzarella cheese, sliced
One Skillet Chicken Pesto Tortellini
By vealam
In a large skillet, melt butter and olive oil over medium high heat
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 small boneless skinless chicken breasts, cut into 1/2 inch pieces
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 1 1/2 cups chicken stock
- 3 tablespoons basil pesto
- 12 ounces fresh cheese tortellini (found by the deli)
- 1/4 cup sundried tomatoes (I buy them already julienned and packed in oil)
- 1 cup chopped fresh baby spinach
- 1/2 cup pine nuts, toasted
- 2 tablespoons freshly grated Parmesan cheese
Salted Caramel Chocolate Tart
By vealam
The night before, add culinary lavender or tea bag to milk and let infuse overnight
- 1 pie crust
- 1 cup sugar
- 4 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon fleur de sel
- 2/3 cup milk
- 1 tablespoon culinary lavender (or use lavender tea bag)
- 10 ounces dark chocolate
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 6 tablespoons sugar
Cheesy Chicken Alfredo Stuffed Shells
By vealam
Alfredo Sauce: In a large saucepan, melt butter over medium heat
- Alfredo Sauce:
- 20-25 jumbo shells
- 2 cups shredded cooked chicken
- 2 cups cottage cheese
- 4 ounces cream cheese, softened
- 2 cups mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- 8 ounces mushrooms
- 1 egg, slightly beaten
- 2 and 1/2 cups Alfredo sauce
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 3/4 cup finely grated parmesan cheese
- 2 cloves garlic, finely grated
- 1/2 teaspoon salt 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
Bourbon Slush
By vealam
Add teabags to boiling water
- 1 cup boiling water
- 2 black teabags
- 6 tablespoons sugar
- 3 cups cold water
- 3/4 cup frozen orange juice concentrate
- 12-oz can of frozen lemonade concentrate
- 3/4 cup bourbon or rum
Chicken salad sandwich
By vealam
After you’ve poached the chicken, allow to cool completely then shred into a bowl
- for the filling:
- 2 chicken breasts poached with a bay leaf, garlic and lemon rind in chicken stock
- 1/2 cup celery, diced
- 1/2 cup red onion, finely diced
- 1/2 cup grapes, quartered
- 1/2 cup good quality mayonnaise
- 1/2 cup Greek yoghurt
- juice of 1/2-1 lemon
- salt & pepper to taste
- for the sandwich:
- bread of your choice
- lettuce
- micro herb leaves (I used rocket to add some pepperiness)