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Recipes
S’mores in a Jar
By vealam
I have a collection of jars
- 12 graham crackers or 2 cups graham cracker crumbs
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/4 cup sugar
- 1 3.4-ounce package instant chocolate pudding, prepared to package directions
- 1 1/2 cups marshmallow fluff
- 12-15 large marshmallows
Garlic Cilantro Lime Rice
By vealam
Heat the oil in a large skillet over medium heat
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 3 to 4 cups low-sodium chicken broth
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- Chopped fresh cilantro, for garnish
Cheesy Chicken Enchilada Soup
By vealam
Heat olive oil in a large pot over medium heat
- Optional Toppings:
- 1 Tbsp olive oil
- 1 medium yellow onion chopped (1 1/2 cups)
- 3 cloves garlic minced (1 tbsp)
- 3 (14.5 oz) cans low-sodium chicken broth, divided
- 1 lb boneless skinless chicken breasts, pounded to an even thickness
- Salt and freshly ground black pepper
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 2 1/4 tsp chili powder
- 2 1/4 tsp ancho chili powder
- 1 1/2 tsp ground cumin
- 3/4 tsp ground coriander
- 3/4 cup masa harina
- 1 cup frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed well
- 1 3/4 cup (7 oz) shredded sharp cheddar cheese
- Shredded cheddar or monterey jack cheese, tortilla strips or crushed tortilla chips, diced Roma tomatoes, chopped cilantro, sour cream
Blackberry Jam & Custard Donuts
By vealam
First, place all the ingredients for the donuts, except the butter, into the bowl of a stand mixer fitted with the ...
- 1 + 2/3 cups (250g) plain flour
- 2 tbsp (30g) caster sugar, plus 1/2 cup (110g) extra for coating
- 1 tsp (5g) salt
- 2 tsp (10g) dried yeast
- 2 eggs
- zest of half a lemon
- 1/4 cup + 2 tsps (75ml) warm water
- 4 + 1/2 tbsp (65g) butter, softened
- oil for frying (I used canola)
- 1/2 cup cream
- 1/4 cup milk
- 1 tsp vanilla
- 2 egg yolks
- 2 tbsp caster sugar
- 2 tbsp cornflour (cornstarch if you're in the US)
- 1/4 cup smooth blackberry jam
Raspberry Chocolate Hand Pies
By vealam
Preheat oven to 400 degrees
- For the Filling:
- 2 cups of raspberries
- 1 tablespoon all purpose flour
- light squeeze of lemon juice
- 2 tablespoons succanat
- For the Crust:
- 1/4 cup chopped dark chocolate
- 1 cup whole wheat pastry flour
- 1 1/2 cups all purpose flour, more for rolling
- 1 tablespoons sucanat
- 1 tsp salt
- 3/4 cup solid coconut oil
- 1/3 cup + 3 tablespoons ice water
Vietnamese Vermicelli Bowl
By vealam
Cut chicken or tofu into long strips ( if grilling) or bite sized pieces if cooking in a skillet or grill pan
- 1 1/2 lbs chicken, tofu or large prawns
- 1/2 Cup finely chopped lemongrass ( 3 stalks- white part)
- 1/2 C onion or shallots
- 2 garlic cloves
- 1 tsp kosher salt
- 1 tsp sugar
- 1/2 tsp ground Chinese five spice
- 1/4 Cup oil
- 8 oz vermicelli rice noodles, cooked.
- 1 Red Bell pepper -sliced into strips
- 1 English cucumber, halved and sliced
- 1 daikon radish- grated or cut into matchsticks
- generous handful of fresh basil or mint leaves
- 1/4 Cup fresh lime juice
- 1 Tble fish sauce ( or make vegan fish sauce…see below)
- 2 Tble water
- 1 Tble sugar
- 1 red chile- medium spicy
Roasted Vegetable and Lemon Ricotta Sandwich
By vealam
Pre heat the oven to 400 degrees F
- 1 loaf ciabatta bread
- 2 cloves garlic
- 3 tablespoons olive oil, divided
- 1/2 cup ricotta cheese
- 1 lemon, zested
- salt
- pepper
- 1 red pepper
- 1 yellow squash
- 1 zucchini
- 1 tablespoon balsamic glaze
Jalapeno Zucchini Fritters
By vealam
With a large box grater (or food processor with a shredding disk!), shred your zucchini
- 20 oz zucchini (2-3 medium zucchinis)
- 1 tsp salt
- 2 Tbsp minced chives
- 1 whole jalapeño
- 2 garlic cloves
- 2 tsp ground black pepper
- 1 tsp oregano
- 1 tsp thyme
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1 large egg
- Olive oil, for frying
- sour cream
Pumpkin Cake with Salted Caramel Frosting
By vealam
Prepare the cake- 1. Preheat oven to 350*F
- Pumpkin Cake:
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg (or 1/2 teaspoon ground nutmeg)
- 1 (15oz) can pumpkin puree (1 3/4 cups)
- 2 cups sugar
- 3/4 cup vegetable oil (I usually use light flavored olive oil)
- 4 eggs
- 2 teaspoons vanilla extract
- Salted Caramel Sauce:
- 1/2 cup heavy cream
- 1 cup sugar
- 1/4 cup water
- 3 Tablespoons Challenge unsalted butter
- 3/4 teaspoons salt (such as good quality sea salt)
- 1 teaspoon vanilla
- Candied Nuts:
- 2 cups roughly chopped pecans
- 1/4 cup brown sugar
- 2 Tablespoons Challenge unsalted butter
- 2 Tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Salted Caramel Frosting:
- 12 Tablespoons Challenge unsalted butter (1 1/2 sticks)
- 4 oz. (1/2 block) Challenge cream cheese
- 2 cups powdered sugar
- 1/3 cup caramel sauce (from recipe above, or good quality store-bought, see notes)
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Apple and Browned Butter Custard Tart
By vealam
Cover and process the butter, flour and sugar in a food processor until only pea size bits of butter remain
- For the Pate Sucree:
- 1 1/4 cups flour
- 2 tbs sugar
- 1/2 cup butter
- 1 egg yolk
- 2 tbs cream
- for the apple filling:
- 2 tbs butter
- 1/2 cup sugar
- 5 large honeycrisp apples, cored and sliced into wedges
- For the custard:
- 1/2 cup butter
- 3 egg yolks
- 1/2 cup sugar
- 1/4 teas salt
- 1/4 teas almond extract
- 1/2 cup flour