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Recipes
Caramelized Banana Upside-Down Cake
By vealam
Preheat oven to 350F. Spray a 9-inch springform cake pan with cooking spray; set aside
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup light brown sugar, packed
- 3 about 3 extra-large ripe bananas or 4 small/medium, sliced in half horizontally and then sliced in vertically (if banana is 'fat', slice each half into 3 or 4 long vertical pieces)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
- 1/3 cup sour cream (lite okay, or plain Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
- salted caramel sauce for drizzling, optional (homemade or storebought)
Parmesan Baked Sweet Potato Fries
By vealam
Preheat the oven to 425 degrees
- 2 pounds sweet potatoes (about 2 medium-sized sweet potatoes), peeled if desired
- 2 Tablespoons vegetable oil (or any high-heat oil)
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly-cracked black pepper
- 1/4 teaspoon ground cayenne
- 1/2 cup freshly-grated Parmesan cheese
- (optional) 1/4 cup finely-chopped fresh parsley
Caramelized Peach and Lavender Scones
By vealam
Preheat the oven to 400 degrees F
- 3 large peaches, sliced
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 3 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon culinary lavender, plus extra for sprinkling
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 teaspoon lavender extract, if you want more lav flavor
- 1/4 cup heavy cream
- 1/4 cup raw sugar
- 1 to 2 cups powdered sugar
Roasted Pork Chops with Pistachio-Parsley Pesto Zucchini Pasta
By vealam
Preheat the oven to 400 degrees
- For the pesto:
- 1/4 cup + 2 tbsp olive oil
- 1/2 cup roasted and salted pistachios (deshelled)
- 1 cup packed fresh parsley leaves
- 1/4 cup grated pecorino romano
- 1 garlic clove, minced
- pepper, to taste
- For the rest:
- 2 tbsp olive oil
- 3 boneless pork chops
- salt and pepper, to season
- garlic powder, to taste
- 3 medium zucchinis, Blade A
Roast Chicken Enchilada Suizas Stacked Casserole
By vealam
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until black...
- 4 medium poblano peppers
- 2 tablespoons extra-virgin olive oil
- 1 jalapeno, chopped
- 2 medium onions, chopped
- 4 cloves garlic, finely chopped
- 12 medium-large tomatillos, peeled, rinsed and quartered
- 2 small handfuls cilantro leaves
- 1 teaspoon ground cumin, 1/3 palmful
- 2 teaspoons honey
- 1 quart chicken stock-in-a-box
- Salt and freshly ground black pepper
- 1 lime, juiced
- 2 pounds cooked chicken, meat pulled or shredded
- 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
- 1 cup Mexican crema, creme fraiche or sour cream
- 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
- 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
- Raw red onion rings, for garnish
Creamy Blue Cheese Dressing
By vealam
In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the cons...
- 4 ounces (about 1 heaping cup) blue cheese, crumbled
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- Salt and pepper to taste
Moscow Mule Jello Shots
By vealam
Squeeze 1-2 limes to get your lime juice and add that to a small saucepan with your ginger beer
- 1 cup ginger beer
- 4 tablespoons fresh lime juice
- 2 envelopes of unflavored gelatin (about 5 1/2 teaspoons)
- 3/4 cup vodka
- silicon ice cube tray
Thai Chili Corn Chowder with Coconut Fried Shrimp
By vealam
Heat a large soup pot over medium heat and add the olive oil
- Coconut Shrimp:
- 2 tablespoons olive oil
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 1 lemongrass stalk, chopped
- 1 fresno chile, seeds removed + chopped
- 4 cups low-sodium chicken broth
- 1 potato, peeled + cubed into small pieces
- 4 cups fresh or frozen yellow corn
- 1 (14 ounce) can full fat coconut milk
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons butter
- 8 ounces fontina cheese, shredded
- 1/3 cup fresh cilantro + 1/3 cup basil, chopped
- 1 small, ripe mango, peeled + diced
- fresh cilantro, basil + lime, for serving
- 1/2 cup flour
- 1/2 teaspoon salt + pepper
- 2 eggs
- 3/4 cup panko bread crumbs
- 1 1/3 cups shredded coconut, unsweetened or sweetened
- 1 pound shrimp, peeled + deveined
- coconut or canola oil, for frying
Peanut Butter Banana Ice Cream
By vealam
Cut the bananas into small chunks and freeze until solid, at least 1-2 hours
- 3 large, ripe bananas
- 3 tablespoons natural peanut butter
- 1/4 teaspoon vanilla extract
- a super teeny-tiny dash of cinnamon
- sea salt to taste
- roasted peanuts for topping
Mushroom Poblano Posole Verde
By vealam
Heat the olive oil over medium high heat
- 2 tablespoons olive oil
- half a yellow onion, minced
- 2 poblano peppers, seeds removed, minced
- 1 jalapeño pepper, seeds removed, minced (optional)
- 16 ounces fresh sliced baby bella mushrooms
- 1 teaspoon southwest seasoning
- 24 ounces salsa verde (I used medium)
- 1 cup water
- 4-5 cups chicken or vegetable broth
- 3/4 cup uncooked bulgur
- 2 14 ounce cans white hominy
- 1 1/2 teaspoons salt
- cilantro, lime juice, cheese, and chips for serving