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Recipes
Spring Quinoa Salad with Honey Lemon Vinaigrette
By vealam
Cook the quinoa according to package directions
- For the salad:
- 1 cup quinoa
- 2-3 cups frozen peas
- 1/2 cup feta cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup freshly chopped basil and cilantro
- 1/2 cup almonds, pulsed in a food processor until crushed
- For the dressing:
- 1/3 cup freshly squeezed lemon juice (1-2 large juicy lemons)
- 1/3 cup olive oil
- 1/4 teaspoon salt (more to taste)
- a few tablespoons honey (I did 3, but adjust to taste)
Almond Lemon Blueberry Pie Bars
By vealam
Lightly grease an 8x8-inch baking dish, or line with parchment paper
- CRUST:
- 1 stick (1/2 cup | 112 g) vegan butter, softened*
- 1/3 cup (63 g) coconut sugar or organic cane sugar
- 1 1/4 (170 g) cups unbleached all purpose flour*
- pinch salt
- 2 Tbsp (30 ml) Blue Diamond Almondmilk Original Unsweetened
- FILLING:
- 4 cups (592 g) fresh blueberries (or other mixed berries, e.g. strawberries, blackberries, raspberries)
- 1/4 cup (55 g) coconut sugar (or organic cane or brown sugar)
- 1/4 cup (34 g) all purpose flour*
- 1 small lemon, zested + juiced (~2 Tbsp juice | 30 ml)
- optional: 1 Tbsp vegan butter, cut into small pieces
- optional: 1 Tbsp (12 g) chia seeds
- 1/3 cup (30 g) raw slivered almonds
- GLAZE optional:
- 1 cup (112 g) organic icing/powdered sugar
- 1-2 Tbsp (15-30 ml) Blue Diamond Almondmilk Original Unsweetened
Strawberry Layer Cake
By vealam
Grease and line 2 9" cake pans with parchment paper cut to fit
- For the Whipped Cream Frosting:
- 1 1/2 cups cake flour
- 1 1/2 teas baking powder
- 1/2 teas salt
- 3/4 cup milk
- 3 tbs unsalted butter
- 1 tbs vanilla extract
- 3 large eggs
- 1 1/4 cups sugar
- zest of half of a lemon
- 2 pints fresh strawberries
- 1 teas gelatin
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 2 teas vanilla extract
Macao's Portuguese Fried Rice Gratin
By vealam
TO COOK THE FISH: Cut the fish in small bite-size pieces, then season with salt and ground white pepper
- FRIED RICE:
- 15.9 oz (450 grams) flaky white fish fillet, such as basa or cod
- 2 tbsp vegetable oil
- Salt and ground white pepper to season
- 2 tbsp vegetable oil, plus more if needed
- 2 large eggs, beaten
- 3 cups (510 grams) cooked rice, preferable a-day-old or slightly on the dry side
- 1 1/4 cup (115 grams) finely diced scallions
- 3/4 tsp salt
- 3/4 tsp ground white pepper
- MACANESE (PORTUGEST STYLE) CURRY SAUCE:
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter, plus more to top
- 2 medium shallots, grated
- 3 cloves garlic, grated
- 1 tsp grated ginger
- 1 tbsp curry powder
- 1 tbsp onion powder
- 2 tbsp ground coconut (fine coconut flakes)
- 1 tbsp all-purpose flour
- 1/2 tsp ground black pepper
- 1 can (400 ml) coconut milk
- 1/2 cup (120 grams) whole milk
- 1 cup (80 grams) shredded gruyere cheese, plus 1/2 cup (40 grams) to top
- Salt to season
Honey Mustard Fried Chicken Sliders
By vealam
In a shallow bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt and pepper
- for the chicken coating:
- 1 cup all purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- for the buttermilk coating:
- 1 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- for the fried chicken:
- 2 boneless skinless chicken breasts, cut into six even pieces
- grape seed oil for pan
- for the sliders:
- 6 brioche slider buns
- 6 tablespoons brown mustard
- 3-4 tablespoons honey
- handful of arugula
- 6 slices heirloom tomato
- 12 sliced pickles
- 6 slices aged white cheddar
Blackberry-Bourbon Iced Tea
By vealam
Combine the blackberries, sugar, and coarsely chopped mint in a large bowl and mash with a potato masher or wooden ...
- 3 cups fresh blackberries
- 3/4 cups granulated sugar
- 2 tablespoons chopped fresh mint
- 1 1/2 quarts cold water
- 6 good quality black tea bags
- Ice, as needed
- Good quality bourbon, to taste (recommended: Woodford Reserve)
- Fresh mint sprigs, for garnish
Cardamom-Spiced Crumb Cake
By vealam
Make the glaze Preheat the oven to 350°
- CRUMB TOPPING:
- 2 cups pecans
- 2 sticks unsalted butter, melted
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 2 2/3 cups all-purpose flour
- CAKE:
- 3 cups all-purpose flour
- 1 1/4 cups sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1 1/2 sticks unsalted butter, melted
- 2 teaspoons pure vanilla extract
- GLAZE:
- 1/2 cup confectioners' sugar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons whole milk
- 1/2 teaspoon pure vanilla extract
Apple Butter
By vealam
quarter apples (leave core and seeds) place in a large pot and cover with the cider, and add the brown sugar bring ...
- 4 pounds of apples, quartered (I used a mix of granny smith and honey crisp)
- 2 cups of apple cider
- 1 cup brown sugar
- 2 tsp cinnamon
- juice from 1 lemon
Apple Bread Pudding with Caramel Dessert Sauce
By vealam
Preheat the oven to 350 degrees F
- CARAMEL DESSERT SAUCE:
- Nonstick cooking spray or butter, for greasing
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 9 large egg yolks
- 3 1/2 cups Granny Smith apples, peeled and chopped
- 3/4 cup pecans, chopped and toasted
- 1 medium loaf challah bread (preferably stale), cut or torn into 1-inch pieces (about 10 cups)
- Caramel Dessert Sauce, recipe follows
- Vanilla ice cream, for serving
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch salt
Baked Chicken Ziti Stuffed Peppers
By vealam
Preheat oven to 400 degrees F
- 1 + 1/4 pounds chicken breast (about 2 + 1/2 cups cooked & chopped)
- coarse salt and fresh black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 (14 ounce) cans petite-diced tomatoes
- 1 teaspoon dried Italian seasoning, crushed between fingertips
- 6 ounces vegetable rotini pasta
- 1 cup ricotta cheese
- 1 + 1/2 cups mozzarella cheese, divided
- 2 tablespoons grated parmesan cheese
- 1/3 cup half & half
- 6 bell peppers, sliced in half lengthwise or with the tops cut off, seeds removed