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Recipes
Fast and Easy Beef Pho
By vealam
In a large heavy pot over medium heat, add the oil and the onion
- 1 teaspoon oil
- 1/2 yellow onion, thinly sliced against the grain
- 8 cups beef broth
- 1 cinnamon stick
- 3 anise stars
- 1 teaspoon fennel seeds
- 3 cloves
- 2 teaspoons sugar
- 2 teaspoons fish sauce
- 1 tablespoon kosher salt
- 8 ounces rice noodles
- 8 ounces thinly shaved top round steak (I find this easier to do when it is frozen or partially frozen)
- Cilantro
- Thai Basil
- Mung Bean Sprouts
- Mushrooms
- Jalapeno’s, thinly sliced
- Sriracha
- Lime wedges
roasted apple butter + apple crisp ice cream
By vealam
for the roasted apple butter: Preheat the oven to 400 degrees F
- for the roasted apple butter (makes more than a quart):
- 10 medium apples, rinsed and quartered with skins and cores intact
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/3 cup brown sugar
- 1/2 teaspoon sea salt
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon
- for the vanilla bean ice cream (makes about four and a quarter cups):
- 2 cups heavy cream, divided
- 2 cups whole milk
- 4 egg yolks
- 5 tablespoons sugar, divided
- 1 vanilla bean, halved
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- for the oat crisp (makes about one cup):
- 3/4 cup gluten-free old fashioned rolled oats
- 2 tablespoons sugar
- 1/4 teaspoon sea salt
- 4 tablespoons butter, rough chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon each ground allspice, ginger, and nutmeg
- for the apple crisp ice cream:
- 4 1/4 cups chilled vanilla bean custard
- 1 cup chilled roasted apple butter
- 1 cup oat crisp, divided
Super-Simple Sorbet
By vealam
Put the frozen fruit, yogurt, and sugar in a food processor container along with a couple of tablespoons of water
- 1 pound frozen strawberries or other fruit
- 1/2 cup yogurt, creme fraiche or silken tofu
- 1/4 cup sugar, more or less
Chili-Rubbed Steak Tacos
By vealam
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper
- AVOCADO LIME SALSA:
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- A pinch cayenne pepper
- 1 1/4 pound top sirloin steaks cut 1-inch thick
- 12 small corn tortillas (5 to 6 inches in diameter)
- 3 cups shredded red cabbage
- 1/2 cup chopped cilantro leaves
- 1 lime, cut into wedges
- 2 cups Avocado Lime Salsa, recipe follows
- 1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
- 2 avocados, cut into chunks
- 1/2 red onion, diced
- 2 limes, juiced (about 1/4 cup)
- Salt
- 1/4 cup chopped cilantro leaves
- 2 jalapeno chiles, chopped, plus more to taste
Caramel Apple Cheesecake Crumble Bars
By vealam
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, o...
- Crust:
- 1 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/2 cup unsalted butter (1 stick), softened
- Cheesecake:
- 8 ounces cream cheese, softened (use brick-style, lite okay)
- 1 large egg
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Apples:
- 2 about 2 cups small dices apples (from about 2 med apples, peeled and cored; I used 1 Fuji and 1 Gala)
- 2 tablespoon granulated sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon ground nutmeg
- Crumble:
- 1/2 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned-whole rolled oats (not quick-cook or instant)
- 6 tablespoons unsalted butter (3/4 of 1 stick), softened
- Caramel:
- 1/2 cup+ (salted) caramel sauce, for drizzling (homemade salted caramel, or storebought; use a thick caramel sauce and not thin, runny ice cream sundae topping)
- ice cream, optional for serving
Buttermilk Pastry Pie Crust
By vealam
In a medium bowl, mix the flour and salt
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup shortening
- 1 tbsp cold butter
- 1 tsp vegetable oil
- 3 tbsp buttermilk
Chocolate Cupcakes with Nutella Buttercream
By vealam
Preheat oven to 350 degrees F
- For the cupcakes:
- 2/3 cup (160 ml) hot coffee (see Note)
- 1/2 cup (42 grams) unsweetened cocoa powder
- 1 1/4 cup (150 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 2/3 cup (150 grams) sour cream
- 1/2 cup (120 ml) vegetable oil
- For the frosting:
- 4 cups (908 grams) powdered sugar, sifted
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 13 oz jar (370 grams) Nutella or chocolate hazelnut spread
- 1/3-1/2 cup (75-113 grams) sour cream
Muskoka Style Monte Cristo Sandwich
By vealam
A twist on the classic sandwich, featuring peameal bacon, arugula, cranberry sauce and melted Brie cheese
- 8 slices bread of your choice
- 8 slices peameal bacon
- Whole berry cranberry sauce (homemade or canned)
- 8 slices of brie cheese
- Fresh baby arugula
- Butter
- 2 eggs, mixed with 2 Tbsp. milk
Apple Cranberry Moscow Mule
By vealam
A Classic gingery Moscow Mule updated with the Autumnal flavors of apple and cranberry!
- ice
- 4 ounces vodka
- 1/4 cup cranberry juice
- 1/2 cup sparkling apple juice
- 2 ginger beers
- fresh cranberries for garnish
Peanut Butter "Cookie Dough" Bites
By vealam
In a food processor or high-powered blender, pulse coconut shreds into a fine powder
- 3 1/2 c. unsweetened shredded coconut
- 1 c. Justin's® Peanut Butter (honey or regular)
- 2/3 c. mini chocolate chips or finely chopped chocolate bar
- 1/2 c. honey
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt (optional)
- optional toppings
- shredded fine coconut
- tempered chocolate, melted
- nuts or seeds, chopped
- pretzels, crushed