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Recipes
Maple Bacon Brussels, Pear and Blue Cheese Salad
By vealam
Heat a large skillet over medium-low heat and add the bacon
- 4 sliced thick-cut bacon, chopped
- 1 pound brussel stems, stems removed and sliced
- 2 tablespoons maple syrup
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 large ripe pear, thinly sliced
- 4 ounces blue cheese, crumbled
The Bootleg Cocktail
By vealam
To make the bootleg mix: Juice the lemons and limes into a liquid measuring cup
- Bootleg Mix:
- 1/2 cup fresh lemon juice (about 3 large lemons, juiced)
- 1/4 cup fresh lime juice (4 to 5 small limes, juiced) or additional lemon juice
- 1/4 cup light agave nectar or cane sugar or honey*
- 2 packed tablespoons fresh mint leaves
- Per drink (note: 2 ounces is 1/4 cup):
- 2 ounces bootleg mix
- 2 ounces gin, vodka or bourbon
- 2 ounces club soda
Chocolate Peanut Butter Banana Smoothie
By vealam
Layer ingredients into the blender and puree until smooth
- 1 1/2 cups milk
- 3 bananas, frozen
- 2-3 tablespoons creamy peanut butter
- 2-3 tablespoons chocolate sauce, plus more to drizzle
Homemade Croutons
By vealam
Makes 3 cups croutons. For oven method croutons: Preheat the oven to 375º F
- FOR OVEN METHOD CROUTONS:
- 3 cups Day Old Sourdough Bread
- 1/4 cup Olive Oil
- 3 Tablespoons Grated Parmesan Cheese
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- Black Pepper To Taste
- FOR SKILLET METHOD CROUTONS:
- 4 Tablespoons Salted Butter (If Using Unsalted, Sprinkle Bread Cubes With A Pinch Of Salt)
- 3 cups Torn Sourdough Bread
- 1/4 teaspoon Dried Thyme, Or Your Favorite Herb
Doughnuts in Cardamom Syrup
By vealam
In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes
- 1 3/4 cups warm water, plus 1 cup water
- 2 envelopes active dry yeast
- 3 3/4 cups all-purpose flour, sifted
- 2 cups plus 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup sliced almonds
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cardamom
- 1 teaspoon rose water
- Vegetable oil, for frying
Wild Rice and Sausage Stuffed Peppers with Pesto
By vealam
Cook the rice, according to package directions
- 2 cups (cooked) long grain or wild rice
- 6 bell peppers
- olive oil, for the baking dish
- 1 lb (5-6 links) sweet or hot Italian-style chicken sausage
- 1/2 small yellow onion, minced
- 2 tsp fresh garlic, minced
- 1/4 cup basil pesto (store-bought or homemade)
- 1/4 cup Parmesan, plus more for serving
- kosher salt and freshly-ground black pepper, to taste
Puff Pastry Tarts with Twangy Blueberry Sauce
By vealam
For the puff pastry: Line a half sheet pan with parchment paper
- Cream Cheese Filling:
- 1 sheet puff pastry (made with real butter – not oil)
- egg wash (1 egg, 1 teaspoon water, and pinch of salt all whisked together with a fork)
- 4 ounces cream cheese, room temperature
- 4 tablespoons sugar
- 1 teaspoon vanilla
- A good pinch of salt
- 1 cup heavy cream
- Twangy Blueberry Sauce:
- 3 cups | 510 g fresh or frozen blueberries
- 1/4 cup | 50 g granulated sugar
- 2 teaspoons tapioca flour
- good pinch of salt
- 1 tablespoon best-quality balsamic-vinegar
- 1 teaspoon vanilla
Coffee Caramelized Croissant French Toast Sticks.
By vealam
Flip your cold can of coconut milk upside down and open it
- Coffee Maple Syrup:
- 7 tablespoons salted butter (almost a whole stick), at room temperature
- 6 tablespoons (or a 1/4 cup + 1/8 cup) brown sugar
- 2 teaspoons instant coffee
- 1 1/2 cups canned coconut milk (or whole milk)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 8-12 croissants
- fresh berries, for serving
- 3/4 cup pure maple syrup
- 1 tablespoon instant coffee
- Coconut Whipped cream:
- (optional but highly recommend!)
- 1 (15 ounce) can full-fat coconut milk, cold
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
Herbed Summer Squash Pasta Bake
By vealam
Cook the pasta: If you’ve got an oven-save 3-quart deep skillet or braising pan, use it here and you’ll only ne...
- 8 ounces pasta, any shape you like
- 1 tablespoon olive oil
- 1 pound summer squash, halved lengthwise and sliced thin
- 1 teaspoon finely grated lemon zest (you won’t need this yet, but better to zest before juicing, to avoid grumpiness)
- Juice of half a lemon
- 3 tablespoons (45 grams) unsalted butter
- 2 cloves garlic, minced
- 3 large or 5 skinny scallions, sliced thin and white/pale green parts and dark green tops in separate piles
- Pinches of red pepper flakes, to taste
- 3 tablespoons (25 grams) all-purpose flour
- 1 1/2 cups milk, ideally whole but low-fat will also work
- 1/4 cup chopped flat-leaf parsley, divided
- 1 tablespoon finely chopped mixed herbs of your choice (I used a mix of thyme, oregano and mint, but if you only have, say, thyme or oregano, a full tablespoon will likely overwhelm, so use less)
- Salt and more pepper to taste
- 3/4 cup finely grated parmesan or aged pecorino romano cheese, divided
- 4 ounces (115 grams) mozzarella, cut into small cubes
Hash Brown Crust Qucihe
By vealam
Preheat oven to 325 degrees F
- 1 pound refrigerated hash browns
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 slices turkey bacon, cooked then cut into small pieces
- 1 cup fresh broccoli, chopped
- 1/4 cup red bell pepper, diced
- 1/2 shallot, finely diced
- handful baby spinach
- 2 whole eggs plus 2 egg whites, lightly beaten
- 1 cup low-fat milk
- pinch crushed red pepper
- salt and pepper, to taste
- 1/4 cup cheddar cheese, shredded
- 1 tablespoon flour