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Recipes
Vietnamese Pho Pressure Cooker (Noodle Soup)
By vealam
1. In a large saucepan over medium-high heat, add all spices and toast until they become fragrant
- FOR THE TABLE:
- 3 whole star anise
- 2 tablespoons whole coriander seeds
- 1 cinnamon stick
- 3 whole cloves
- 1 green cardamom pod
- 2 tablespoons butter, divided (Non-Paleo version: cooking oil)
- 8 slices fresh ginger, unpeeled, 1/2 inch thick
- 1/2 large yellow onion, peeled
- 2 pound beef cross shanks, 1-1/2 inches thick
- 1-1/2 pound oxtails
- 1-1/2 pound beef brisket
- 3-1/2 tablespoons fish sauce
- 1 pound beef eye of round roast, very thinly sliced (keep refrigerated until ready to serve)
- 8 cups shirotaki noodles (Non-Paleo version: dried rice noodles)
- 2 limes, cut into wedges
- 2 jalapeño peppers, sliced
- 1 bunch fresh cilantro
- 1 bunch fresh Thai basil (or regular Italian basil)
- 1 bunch fresh mint
- 2 cups bean sprouts
- Sriracha sauce (store bought or 20 Minute Sriracha Recipe)
Five Spice Hoisin Roasted Brussels Sprouts
By vealam
Preheat your oven to 375 degrees F
- 1 1/2 pounds Brussels sprouts with the ends chopped off and the loose leaves discarded
- 1 teaspoon Chinese five-spice powder *see notes*
- 3 tablespoons olive oil
- 1/4 cup chopped salted peanuts
- Pinch of salt
- 2 tablespoons hoisin sauce
- Red pepper flakes to taste
- 1/4 cup sliced green onions
- Fresh chopped cilantro for garnishing
Old Fashioned Split Pea Soup
By vealam
In a soup pot, heat the olive oil over medium heat
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 3 carrots, finely chopped
- 3 celery stalks, finely chopped
- 1 pound smoked ham hock
- 1 pound split green peas, rinsed and drained
- 2 quarts chicken stock
- kosher salt and black pepper to taste
Rainbow Popsicles
By vealam
FOR EACH SMOOTHIE Place all the ingredients in a blender and blend until smooth
- RED LAYER:
- 1 frozen banana
- 1/2 cup greek yogurt, vanilla or plain
- 1/2 cup frozen raspberries
- 1/2 cup frozen strawberries
- water or liquid for blending
- ORANGE LAYER:
- 1 frozen banana
- 1/2 cup greek yogurt, vanilla or plain
- 1/2 cup frozen peaches
- 1 small orange
- 1/4 cup frozen mango
- water or liquid for blending
- YELLOW LAYER:
- 2 frozen bananas
- 1/2 cup greek yogurt, vanilla or plain
- 1 cup frozen pineapple
- water or liquid for blending
- GREEN LAYER:
- 2 frozen bananas
- 1/2 cup greek yogurt, vanilla or plain
- 1 handful (or more) spinach
- 1 cup frozen pineapple
- water or liquid for blending
- BLUE LAYER:
- 2 frozen bananas
- 1/2 cup greek yogurt, vanilla or plain
- 1 cup frozen pineapple
- small amount of blue food coloring
- water or liquid for blending
- PURPLE LAYER:
- 1 frozen banana
- 1/2 cup greek yogurt, vanilla or plain
- 1 cup frozen mixed berries
- water or liquid for blending
- MAGENTA LAYER:
- 1 frozen banana
- 1/2 cup greek yogurt, vanilla or plain
- 1/2 cup sliced beets
- 1 cup frozen strawberries or raspberries
Parmesan Crusted Scalloped Potatoes
By vealam
Preheat oven to 375 degrees F
- 1 1/2 cups heavy cream
- 2 cloves garlic, pressed
- 1 sprig fresh thyme
- Pinch of nutmeg
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- Kosher salt and freshly ground black pepper, to taste
- 9 tablespoons grated Parmesan, divided, plus more for broiling
Wintertime Ceviche
By vealam
In a bowl combine the orange juice, lime juice, all but 2 tablespoons of the lemon juice and the garlic and stir to...
- 1/2 C orange juice
- 1/2 c lime juice
- 1/2 c lemon juice, divided
- 4 cloves garlic, peeled and minced
- 1 lb medium shrimp, deveined and tails removed
- 1 lb medium sea scallops
- 1 bunch dinosaur kale
- 1/2 c diced red onion
- 1 jalapeno, seeds and ribs removed and diced
- 2 small fuyu persimmons, peeled and diced (about 1 1/2 cups)
- 1 cup pomegranate arils
- 1/3 c chopped cilantro
- 1 tsp sea salt
- Ground black pepper
- Hot sauce : optional
Grandma's Coconut Chews
By vealam
Preheat the oven to 350 degrees
- Crust Ingredients:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 cup all-purpose flour *
- Filling Ingredients:
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour *
- 1 cup shredded coconut
- Gluten Free Substitution:
- 2/3 brown rice flour (crust)
- 1/3 cup potato starch (crust)
- 2 tablespoons brown rice flour (filling)
Tarragon-Roasted Halibut with Hazelnut Brown Butter
By vealam
by Alison Roman
- 1/2 cup blanched hazelnuts
- 1 large bunch fresh tarragon
- 1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup fresh lemon juice
- Lemon halves
Veggie Tacos
By vealam
Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completel...
- 3 large poblano chiles
- 3 tablespoons lard or vegetable oil
- 1 large white onion, thinly sliced
- 1/2 teaspoon salt
- 2 large baking potatoes, peeled, cooked and cubed
- 1 cup cooked corn kernels
- 1 cup crema, creme fraiche, or sour cream, optional
- Red or green salsa, more crema or crumbled cotija, for garnish
Smoked Salmon Spread
By vealam
Add all ingredients to a stand mixer fitted with a paddle attachment
- 8 ounces cream cheese, softened
- 1/2 cup plain greek yogurt
- juice of 1/2 lemon
- 3-5 dashes Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon extra hot prepared horseradish sauce
- 6 ounces smokes salmon, flaked
- 2 green onions, diced
- 1 heaping tablespoon dill, chopped