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Recipes
Ribeye Steak Salad with Balsamic Vinaigrette
By vealam
Heat grill to medium high heat
- Balsamic Vinaigrette:
- 1 ribeye steak
- salt & pepper to season steak
- 1 head of romaine, chopped
- 4 eggs, hardboiled
- 1 cup of fresh green beans, cut into 1" pieces
- 1 pint of cherry tomatoes, halved
- 1/2 cup of raw walnuts or pecans
- 4 oz. of crumbled goat cheese
- 2 tablespoons of dijon mustard {gluten-free}
- 1 garlic clove, minced
- 1 teaspoon of dry basil
- 1/4 cup of balsamic vinegar
- 1/2 cup of olive oil
- salt & pepper to taste
Creamy Blended Frozen Mocha
By vealam
Stir all ingredients together
- 1 cup milk of choice
- 1 1/2 tbsp cocoa powder
- 1/4 tsp pure vanilla extract
- 1 tsp instant coffee - such as Mt. Hagen decaf or regular
- pinch salt (important)
- up to 2 tbsp sugar or pinch uncut stevia or sweetener of choice to taste
Baked Doughnuts with Lemon Glaze
By vealam
For Doughnuts: Preheat oven to 400°F
- Doughnut:
- 1 cup (4.5 ounces) all-purpose flour*
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 large egg
- 6 ounces unsweetened nonfat Greek yogurt
- 1 tablespoon canola oil
- 2 teaspoons fresh lemon juice
- Lemon Glaze:
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Cuban Chicken and Black Bean Quinoa Bowls with Fried Chili Spiced Bananas + Spicy Mangos
By vealam
To a blender, combine the ingredients for the chicken marinade
- Chicken:
- 1 teaspoon cumin
- 3 cloves garlic, minced or grated
- 1 red chile, seeded
- good pinch of pepper
- 3/4 + 1/4 cup orange juice, divided
- the juice of 4 limes + 1 lime zested
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 pound boneless chicken breast, cut into bite size pieces
- 2 tablespoons butter
- Black Beans + Quinoa:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 1 1/2 cups dry quinoa
- 2 cups cooked black beans, rinsed + drained if using canned
- 2 cloves garlic, minced or grated
- salt and pepper, to taste
- Bananas + Mangos:
- 2 bananas sliced + chili powder if desired
- 2 tablespoons coconut oil
- 1 mango, diced
- 1 red chile, seeded + chopped
- 1/2 of 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Chicken & Okra Gumbo
By vealam
Chef Way At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend...
- 1 cup all-purpose flour
- Vegetable oil
- 1 large white onion, cut into 1/2-inch dice
- 3 large celery ribs, cut into 1/4-inch dice
- 2 green bell peppers, cut into 1/2-inch dice
- 3 garlic cloves, finely chopped
- 6 cups chicken stock or low-sodium broth
- 6 ounces andouille links, thinly sliced
- 2 bay leaves
- 2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning
- 1 tablespoon dried thyme
- 1 tablespoon smoked hot paprika
- 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick
- One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded
- Salt and freshly ground pepper
- Tabasco
- Steamed rice, for serving
- 2 scallions, thinly sliced
Grapefruit Avocado Salad w/ Mustard Honey Vinaigrette
By vealam
Using a sharp serrated knife, peel and segment the grapefruit
- 3 Grapefruit
- 2 Avocado, firm but ripe
- 1/2 T. Creole Mustard
- 1 1/2 T. Honey
- 1 T. Extra Virgin Olive Oil
- 1 T. Grapefruit Juice
- 1/4 t. Coarse Salt
- 1/2 t. Red Wine Vinegar
- Freshly Grated Black Pepper
Blueberry Lavender Pound Cake with Lemon Mascarpone Cream
By vealam
Cake: Preheat the oven to 425° F
- Cake:
- 4 oz. Cream Cheese, softened
- 8 oz.(2 sticks) Butter, softened
- 1/2 Cup Sour Cream
- 1 1/3 Cups Sugar
- 1 teaspoon Vanilla Extract
- 4 Drops Orange Oil(food grade)
- 4 lg. Eggs
- 2 Cups All Purpose Flour
- 4 tablespoons Cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 recipe Orange-scented Pound Cake
- 2 Cups Blueberries, divided
- 3 drops Lavender Oil
- 4 ounces Mascarpone
- 1/2 cup Powdered Sugar
- 1 cup Heavy Whipping Cream
- 1 tablespoon Fresh Lemon Juice
- 1 cup Blackberries
- Lavender Sprigs(optional)
Chicken Soup with Jasmine Rice and Ginger
By vealam
In a medium saucepan, cover the rice with the water
- 1/3 cup plus 1 tablespoon jasmine rice, rinsed
- 4 cups water
- One 3-inch piece of fresh ginger, peeled
- 3 cups chicken stock
- 1 tablespoon Asian fish sauce
- Pinch each of salt and sugar
- 1/2 cup shredded cooked chicken
- 2 scallions, thinly sliced crosswise
- 2 tablespoons coarsely chopped cilantro
Tabasco Brined Spicy Drumsticks
By vealam
Mix the water, kosher salt and the 4 tablespoons of Tabasco in a large bowl or stockpot fitted with a lid
- 1 gallon water
- 1/2 cup kosher salt
- 4 tablespoons Tabasco Original Red Sauce, plus 10 shakes
- 10-12 chicken drumsticks
- 1 1/2 tablespoons canola oil
- 1 cup blue cheese crumbles
- 1 green onion, chopped for garnish
- kosher salt and freshly ground black pepper
Chicken Divan Egg Noodle Casserole
By vealam
Place a large pot of water on to boil for egg noodles and broccolini
- 1 generous bundle broccolini, trimmed and cut into 2-inch pieces or 1 small head broccoli, trimmed and cut into small, thin stalks and florets
- Salt
- 2 pieces boneless, skinless chicken breast, fat removed
- 1 medium onion
- 2 fresh bay leaves
- 1 pound extra-wide egg noodles
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons butter
- 2 rounded tablespoons flour
- 2 cups whole milk
- Freshly ground black pepper
- Freshly grated nutmeg
- A few sprigs fresh thyme, leaves removed and chopped
- 2 egg yolks
- 1 cup white or whole wheat panko (Japanese) bread crumbs
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded Parmigiano-Reggiano cheese
- A handful fresh flat-leaf parsley, finely chopped