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Recipes
Flat Potatoes
By vealam
1. Preheat your oven to 400 degrees F and place one rimmed baking sheet (preferably heavy) on the center rack
- 1 1/2 pounds of small potatoes (fingerlings, or similar)
- 1 1/2 tablespoons of olive oil or melted clarified butter
- freshly ground pepper
- flaky sea salt (I used Maldon)
- small bunch of flat-leaf parsley or cilantro, chopped
Caramel Apple Upside Down Cake
By vealam
Preheat the oven to 350 degrees
- 1 cup (16 tablespoons) unsalted butter, room temperature, divided
- 1 1/4 cups sugar, divded
- 2 teaspoons cinnamon, divided
- 2 teaspoons vanilla extract, divided
- 1 large apple (or two medium apples) peeled and sliced to medium thickness
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmet
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1/2 cup nonfat Greek yogurt
Creamy Butternut Rigatoni with Pancetta and Brown Butter Fried Sage
By vealam
Preheat oven to 375 degrees
- 1/4 pound pancetta cut into a small dice
- 2 teaspoons olive oil
- 1 small butternut squash
- 1 pint heavy cream
- 1 teaspoon salt
- 4 tablespoons butter
- 1 cup fresh sage
- 1 1/2 cups grated parmesan cheese
- 1 pound rigatoni
Cheesy Spinach & Bacon Puff Pastry Quiche
By vealam
Preheat oven to 375 degrees F
- 1 puff pastry sheet, thawed (like Pepperidge Farm )
- 6 strips bacon
- 3 cups fresh baby spinach
- 4 ounces cream cheese
- 4 large eggs
- 1 cup half & half
- 1/4 cup diced red onion
- 1 cup shredded Swiss cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- coarse salt and fresh black pepper
Hawaiian Pineapple-Coconut Poke Cake
By vealam
Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan
- 1 [16.25] oz French vanilla or Butter cake mix, plus ingredients to prepare
- 2 [3.4] oz coconut cream instant pudding mix
- 1 [20] oz can crushed pineapple, drained
- 4 cup half & half
- 16 oz frozen whipped topping, thawed
- 1 cup flaked coconut
- 1/2 cup macadamia nuts, toasted and chopped
Blueberry Pie Ice Cream
By vealam
To prepare the ice cream base: Heat the milk, sugar and salt in a medium saucepan on medium heat until sugar is d...
- Vanilla Ice Cream:
- 2 cups (500 ml) whole milk
- 1 cup (200 grams) granulated sugar
- Pinch of salt
- 5 large egg yolks
- 2 cups (500 ml) heavy whipping cream
- 1 tablespoon vanilla extract
- Blueberry Swirl:
- 2 cups ( grams) blueberries, fresh or frozen
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon lemon zest
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- Graham Cracker Crunch:
- 8 ounces (about 14 large crackers) graham cracker crumbs
- 5 tablespoons butter, melted
- 2 tablespoons all-purpose flour
Sun-Dried Tomato Pesto Pasta with Roasted Vegetables
By vealam
To roast the vegetables: Preheat oven to 425 degrees Fahrenheit
- For the pesto:
- One 6.7-ounce jar DeLallo sun-dried tomatoes, packed in oil*
- 1 cup packed fresh basil leaves, plus extra for garnishing
- 1/4 cup slivered almonds
- 3 to 4 cloves garlic, to taste
- 1 tablespoon fresh lemon juice
- 1/4 to 1/2 teaspoon salt, to taste
- Pinch red pepper flakes
- 1/4 cup extra-virgin olive oil
- Totally optional: 1/2 cup freshly grated Parmesan or nutritional yeast, to taste
- For the pasta:
- 8 ounces whole grain pasta (I used DeLallo's organic whole wheat gemelli, but rotini or penne would work well, too)
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium red bell pepper (or orange or yellow), diced
- 1 medium yellow or white onion, diced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt
- Freshly ground black pepper
Cookies & Cream Football Dip
By vealam
Using an electric mixer, cream together the butter and cream cheese until smooth and combined
- 8 oz. cream cheese
- 4 tbsp butter, softened
- 3 cups powdered sugar
- 20 Oreo cookies (regular, not double)
- 1/2 cup white chocolate chips (or mini semi-sweet)
- optional: melted white chocolate for piping the football laces*
Lemon Shaker Pie
By vealam
Wash the lemons and slice in half lengthwise, keeping the peel on
- 2 lemons
- 2 cups sugar
- 1 double pie crust
- 5 eggs
- Raw sugar, for sprinkling
Hearty Wild Mushroom Soup
By vealam
Combine dried mushrooms with boiling water in a medium bowl
- 1 Ounce Dried Mushroom Medley (dried porcini mushrooms is ok too)
- 3 Cups Boiling Water
- 2 Tablespoons Olive Oil
- 9 Cups Various Mushrooms (portabella, shitake, button), cleaned and chopped
- 1/2 Cup Diced Red Onion
- 2 Cloves Garlic, grated
- 3 Tablespoons Butter
- 3 Tablespoons All-Purpose Flour
- 3 Cups Vegetable Stock
- 1 Tablespoon Salt
- 1 Teaspoon Pepper
- 3 Sprigs Thyme
- 2 Tablespoons Goat Cheese
- 2 Tablespoons Fresh Chopped Parsley