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Recipes
Healthy Baked Pesto Rigatoni
By vealam
Bring a large pot of water to boil
- 1 lb. rigatoni
- 2-3 cups chopped heirloom tomatoes
- 1/2 cup water
- 1/2 cup shredded cheese of choice (I used Asiago)
- pesto (recipe follows)
- 2 cups spinach
- 1 cup kale
- 1 cup basil
- 3/4 cup almonds or pine nuts
- 1/2 cup olive oil
- 1/4 cup Parmesan or Asiago cheese
- 1/2 teaspoon salt
- 3 large cloves garlic
- juice of 1 lemon (optional)
Roasted Corn and Poblano Risotto
By vealam
Heat the broiler on high. Put the poblano halves skin side up on foil-lined baking sheet
- 2 poblano peppers, seeded and halved
- 2 tbsp olive oil
- 1 red onion, diced
- 1/2 tsp chipotle chili powder
- 1/2 tsp smoked paprika
- salt, to taste
- 1 lb arborio rice
- 1 cup white wine
- 4-6 cups vegetable broth
- 4 ears of corn
- 1 tbsp white wine vinegar or lime juice
- 8 oz queso fresco, crumbled
Blackberry & Creamy Goat Cheese Sticky Buns
By vealam
Begin by making the buns. Mix together all of the ingredients and knead until a smooth dough forms
- Swirl Buns:
- 1 cup warm water
- 3 and 1/2 cups flour
- 1/4 cup sugar
- 3 tablespoons of butter, softened
- 2 tablespoons milk, room temperature
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons finely grated orange zest
- 1 and 1/4 teaspoons salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Blackberry & Goat Cheese Filling:
- 2 ounces ripe blackberries, crushed
- 1/4 cup sugar
- 2 tablespoons butter
- 1/4 teaspoon cinnamon
- 1/2 cup creamy goat cheese
- 2 tablespoons honey
- Blackberry Syrup:
- 1 cup sugar
- 1/2 cup water
- 1/4 teasp vanilla extract
- 4 ripe blackberries, crushed
- 1 cinnamon stick
- 1 tablespoon orange juice
Almond Coconut Cake (Raffaello cake)
By vealam
Preheat oven to 340F (170C)
- Almond Sponge Cake:
- 6 large eggs, room temperature
- Pinch of salt
- 1 cup (200g) sugar
- 1 cup (100g) ground almonds
- 1 cup (125g) all-purpose flour
- 1 tsp (5g) almond extract
- White Chocolate Coconut Frosting:
- 7 oz (200g) white chocolate
- 3 tbsp (45g) canned coconut milk
- 9 oz (250g) Mascarpone cheese, room temperature
- 2 cups (500g) whipping cream, 35%fat, chilled
- 1/4 cup (30g) powdered sugar
- 1/2 cup (40g) unsweetened shredded coconut
- 1 tsp (5g) coconut extract
- Assembling and decorating:
- 1 cup (240g) canned coconut milk
- unsweetened shredded coconut
- Chopped almonds, optional
- Raffaello truffles, optional
- White chocolate curls, optional
Easy Cream of Broccoli-Cheese Soup
By vealam
1. In a large pot or Dutch oven, melt butter over medium heat
- 1/2 cup unsalted butter
- 1 yellow onion, finely chopped
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 4 heads broccoli, stems removed and discarded, and florets cut into bite-size pieces
- Pinch of nutmeg
- 12 ounces mild cheddar cheese, shredded (about 3 cups)
- Salt and pepper
- 2 cups vegetable broth
Bourbon Chicken
By vealam
In a medium bowl, combine the garlic, ginger, red pepper flakes, brown sugar, ketchup, chicken broth, apple juice, ...
- SERVE WITH:
- 3 cloves of garlic, squeezed through a garlic press or minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes
- 1/3 cup dark brown sugar
- 2 tablespoons ketchup
- 1/2 cup low sodium chicken broth
- 1/2 cup apple juice (good quality)
- 1/3 cup low sodium tamari (or low sodium soy sauce)
- 1 tablespoon apple cider vinegar
- 2 pounds thin-cut boneless skinless chicken breasts, cut into bite-size pieces
- kosher salt
- white pepper
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- double cornstarch slurry (2 (additional) tablespoons cornstarch plus 2 tablespoons water- stir to combine)
- cooked basmati or jasmine rice
- roasted broccoli
- sliced green onions, for garnish
Ginger Chicken and Broccoli Stir Fry
By vealam
Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and arrowroot
- 3 boneless skinless chicken thighs, about 1 1lb, cut into 1/2" strips
- 1 tablespoon coconut oil or olive oil
- 3 " piece of fresh ginger, peeled and chopped very small, about 3 tablespoons minced
- 2 large cloves garlic, minced
- 3 green onions, thinly sliced
- 1 bunch of broccoli, cut into small florets, about 4 cups florets
- 1/4 cup water
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon arrowroot or cornstarch
- Optional: 1-2 cups of baby mushrooms, halved as desired
Applesauce Spice Cake
By vealam
Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan
- 2 cups all-purpose flour, plus more for the pan
- 2 teaspoons baking soda
- 1/8 teaspoon kosher salt
- 1 stick unsalted butter, plus more for the pan
- 1 cup granulated sugar
- 1 2/3 cups jarred chunky applesauce
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- pinch ground nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup dark or golden raisins
- 2 tablespoons confectioners' sugar
- 2 pints vanilla ice cream
Cheesy Kale and Corn Soufflé
By vealam
Preheat the oven to 325 degrees F
- 2 tablespoons butter
- 2 tablespoon olive oil
- 2 cloves garlic, minced or grated
- 1 bunch kale, sliced into thin shreds*
- 1 ear corn, kernels cut off (about 1 1/2 cups total)
- salt and pepper, to taste
- 6 eggs, whites separated from the yolks
- 8 ounces Gruyère cheese or sharp cheddar, shredded
- 1/4 cup fresh basil, chopped
Homemade Oatmeal with Cashews and Honey
By vealam
In a small serving bowl, stir cashew butter into hot cooked oatmeal until smooth
- 2 tablespoons Jif® Creamy Cashew Butter
- 1 cup hot cooked oatmeal
- 1-2 tablespoons honey
- 2 tablespoons dried cranberries
- 2 tablespoons roasted cashews
- milk, optional
- cinnamon, optional
- brown sugar, optional