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Recipes
Stuffed Pasilla Peppers
By vealam
Preheat oven to 375 degrees
- 6 pasilla peppers
- 4 cups or 16 oz. grated cheese, I use a combo of monterey, cheddar, jack and feta or cotija (Mexican cheese)
- 4 oz. can chopped black olives, drained
- 1/2 cup roasted red pepper, drained and chopped
- 5-6 green onions, white and green parts chopped
- juice of 1/2 to 1 lemon, to taste
- 1/4 cup olive oil
- 1 T red vinegar
- 1 tsp sugar
Strawberries and Cream Bread
By vealam
To make the batter: Preheat the oven to 350 degrees F
- For the batter:
- 1 1/2 cups of chopped strawberries
- 2 tablespoons of flour
- 1/2 cup of butter, softened
- 3/4 cup of sugar
- 2 extra large eggs, room temperature
- 1/4 cup of Greek yogurt
- 1/4 cup of Coffee-mate Extra Sweet & Creamy creamer
- 1 teaspoon of vanilla extract
- 2 cups of all purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon of kosher salt
- For the Glaze:
- 1 cup of powdered sugar
- 1/4 cup of Coffee-mate Extra Sweet & Creamy creamer
- 1/2 teaspoon of vanilla extract
Slow Cooker Basil Chicken in Coconut Curry Sauce
By vealam
Remove the skin from the chicken using your fingers and a serrated knife
- 6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
- salt and pepper
- 1 teaspoon oil
- 2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 and 1/2 tablespoons yellow curry
- 1/2 or 3/4 teaspoon chili powder
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapenos, seeded and finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon COLD water
- 1 teaspoon fresh ginger, grated or minced
- 1/3 to 1/2 cup fresh cilantro, chopped
Lilac Sugar Donuts
By vealam
For the Lilac Sugar: In a medium bowl, use your hands to toss together 1 cup granulated sugar and fresh lilac flowe...
- Special Equipment:
- a mason or glass jar
- a 3-inch donut cutter, preferably with a 1-inch diameter hole (I used this Ateco donut cutter)
- a deep-fryer or a cast iron skillet (see baker's notes above)
- a candy thermometer (I love my digital CDN one)
- a slotted spoon
- paper towels
- For the Lilac Sugar:
- (makes around 1 cup)
- 1 cup granulated sugar
- fresh lilac flower petals, the more the better (I used around 1/3 cup)
- For the Brioche Donut Dough:
- (makes around 12 donuts)
- 3/4 cups lukewarm water (around 100 (F) or below)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons active dry yeast
- 4 large eggs, lightly beaten at room temperature
- 1/4 cup honey
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 3 3/4 cups all-purpose flour
- vegetable oil, for frying (around 3 cups)
Easy Sticky Toffee Pudding Cake with Boozy Toffee Sauce
By vealam
Preheat oven to 350 degrees F
- Cake:
- 1/3 cup butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, room temp
- 2 teaspoons vanilla bean paste or vanilla extract
- 1-1/8 cups self-rising flour
- 1 teaspoon baking soda
- 1/2 cup warm water
- 1-1/2 cups (8 oz) chopped dates
- 1/4 cup golden raisins
- Sauce:
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 2 Tablespoons butter
- 2 teaspoons whiskey (optional)
- 1 teaspoon vanilla bean paste or vanilla extract
Lentil Soup with Sausage, Chard and Garlic
By vealam
Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat
- 1/2 cup olive oil, divided
- 4 large links of sweet Italian sausage, casings removed (I used half of this, preferring the sausage to not dominate the soup’s flavor [update] and from the comments, it sounds like most of you preferred it with just 2 links as well)
- 1 medium onion, diced
- 2 celery stalks, sliced or diced
- 2 medium carrots, peeled and sliced into half-moons or diced
- 4 cloves garlic, sliced (reserve half for later in recipe)
- Kosher salt
- A pinch of crushed red pepper flakes (optional)
- 1 cup brown lentils, sorted and rinsed
- 2 bay leaves
- 1 28-ounce can crushed tomatoes
- 6 cups water
- Freshly ground black pepper
- 3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
- Grated Pecorino Romano cheese to finish
Classic Oatmeal Chocolate Chip Cookies
By vealam
Cream together the butter and sugars
- 1 cup (2 sticks) butter, softened to room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 3/4 cups old-fashioned rolled oats
- 2 cups chocolate chips
Aged Cheddar, Pancetta, Apple and Arugula Flatbread
By vealam
In a large bowl or the bowl of your stand mixer, combine the flour and salt
- Flatbread:
- (makes four 5×14-inch flatbreads)
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 cup lukewarm water
- 1 Tbsp. dry active or instant yeast
- 1 Tbsp. honey
- 1/4 cup olive oil
- Toppings:
- (for one 5×14-inch flatbread – increase as necessary)
- 1 cup grated or crumbled aged white cheddar
- 1/4 cup cooked, diced pancetta or bacon
- 1/4 – 1/3 of a large apple, cored and very thinly sliced (no need to peel)
- Handful of fresh, baby arugula
Lemon Meringue Cupcakes
By vealam
For the lemon curd In a pot over medium heat, add the lemon zest, juice, sugar and salt
- For the Lemon Curd:
- 2 Teaspoons lemon zest
- 1 1/2 cups fresh lemon juice (6-8 large lemons)
- 1 1/2 cups sugar
- Pinch of salt
- 6 large eggs + 8 large egg yolks
- 10 tablespoons butter, unsalted
- For the Cake:
- 1 and 2/3 cups Flour
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup Greek yogurt, room temperature
- 1/2 cup Buttermilk, room temperature
- 1/4 Cup Whole Milk
- 2 egg whites, room temperature
- 1 1/2 teaspoons vanilla extract
- For the Meringue:
- 6 egg whites
- 1/4 teaspoon salt
- 1/2 Teaspoon cream of tarter
- 1 Cup sugar
Mom's Hearty Chicken and Rice Soup
By vealam
Combine first 9 ingredients in large pot
- 8 cups water
- 2 chicken breast halves; skin and fat removed
- 2 whole chicken legs with thighs; skin and fat removed
- 3 carrots, peeled, halved crosswise
- 3 celery stalks, quartered crosswise
- 1 onion, sliced
- 2 teaspoons salt
- 2 garlic cloves, chopped
- 1 bay leaf
- 3/4 cup uncooked long-grain white rice
- Chopped fresh parsley