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Recipes
Chipotle Chicken Tortilla Soup
By vealam
The smoky heat of organic chipotle pepper takes center stage in this simple soup
- 1 1/2 pounds boneless skinless chicken breast
- 1 sweet onion, finely diced
- 4 cloves garlic, minced or grated
- 1 (28 ounce) can fired roasted crushed tomatoes
- 1 red pepper, chopped
- 1 1/2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 2 limes, juiced (save the limes)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 1 (14 ounce) can black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 6 corn tortillas cut into strips
- 1 tablespoon olive oil
- A few good pinches of salt and pepper
- 1 lime, cut into wedges
- 1/2 cup Monterrey jack or sharp cheddar cheese, shredded
- 1 avocado, chopped
Irish Cream Brownies
By vealam
Preheat the oven to 350. Line an 8-inch square glass baking pan with foil
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 2 cups semisweet chocolate chips
- 1 cup unsalted butter
- 1 1/2 cups packed dark brown sugar
- 2 large eggs
- 1/2 cup + 1 tbsp Irish cream liqueur, divided
Caramlized Onion, Bacon and Spinach Pizza
By vealam
Preheat oven to 475 degrees
- 1 lb pizza dough homemade or store bought
- 7 slices bacon (7 oz), cooked and chopped
- 3 Tbsp olive oil, divided
- 8 oz baby spinach
- 1 large red onion, sliced 1/4-inch thick slices
- Salt and freshly ground black pepper
- 1 tsp granulated sugar
- 1 Tbsp balsamic vinegar
- 2 Tbsp butter
- 1 large clove garlic
- 2 Tbsp flour
- 3/4 cup milk
- 6 oz low-moisture mozzarella cheese, shredded
- 2 oz parmesan cheese, finely shredded
Southwest Chicken Nachos
By vealam
Who doesn't love nachos!? These fab nachos are loaded with ancho-Lime grilled chicken, grilled sweet corn salsa, bl
- TOPPINGS:
- 1/2 cup extra light olive oil
- 2 tablespoons ancho chili powder
- 1 tablespoon cumin
- 1/2 teaspoon kosher salt
- Juice of two limes
- 1 1/2 pounds chicken thighs, boneless, skinless (or breasts)
- 1 handful fresh cilantro
- 1 large bag whole grain tortilla chips
- 2 cups cheddar cheese, freshly grated
- 1 recipe grilled sweet corn salsa
- 1 cup canned black beans, drained and rinsed
- Sliced green onions
- Sour cream
- Hot sauce
Pasta Salad with Grilled Sausages and Peppers
By vealam
In a large pot of boiling salted water, cook the pasta until al dente
- 1 pound gemelli pasta
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- 1 tablespoon tomato paste
- 2 large garlic cloves, very finely chopped
- 1 large shallot, thinly sliced and separated into rings
- 1 1/2 teaspoons chopped thyme
- Salt and freshly ground black pepper
- Sausage Mixed Grill, sausages and vegetables thinly sliced
- 2 large celery ribs, thinly sliced on the bias
- 1/4 pound smoked mozzarella, cut into thin strips
- 1 cup chopped basil
Revitalizing & Raw Cauliflower-Tomato Detox Salad
By vealam
Grate the cauliflower pieces in a food processor with the grater attachment in place
- For the Salad:
- 1 head of cauliflower, de-stemmed and cut into large pieces
- 2 cups finely chopped dino or lacinto kale (de-stemmed)
- 2/3 cup chopped sundried tomatoes
- 1/4 cup finely chopped Italian parsley
- 1/4 cup chopped fresh basil
- 1/3 cup raw pine nuts
- 1/4 cup hemp seeds
- 1/4 cup raw pepitas (shelled pumpkin seeds)
- For the Dressing:
- 1/4 cup fresh lemon juice
- 1/4 cup raw tahini
- 1 garlic clove
- 1/4 cup water
- 1/2 teaspoon fine-grain sea salt
- black pepper, to taste
- 1 teaspoon agave nectar (optional)
Summer Chickpea Salad with Honey Garlic Lime Vinaigrette
By vealam
In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives
- 3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
- 4 green onions, thinly sliced
- 2 ears grilled corn, cut from the cob
- 1 pint cherry tomatoes, quartered
- 3 tablespoons chopped fresh basil
- 2 tablespoons snipped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 3 garlic cloves, minced or pressed
- 1 lime, juiced and zested
Faux Pho
By vealam
by The Bon Appétit Test Kitchen
- 1 teaspoon vegetable oil
- 1/2 small onion
- 4 garlic cloves, crushed
- 1 3x1" piece peeled ginger
- 2 1/2 cups low-salt beef broth
- 1 whole star anise
- 1 3"4" cinnamon stick
- 4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
- 1 scallion, thinly sliced
- Kosher salt
- 2 packages instant ramen (preferably not fried; noodles only)
- 1 1/4 1/2-pound piece beef eye round, sliced crosswise 1/8" thick
- Bean sprouts, basil leaves, and thinly sliced serrano chiles
Avocado Ranch Chicken Salad Lettuce Cups
By vealam
In the pitcher of your blender, add the avocado, sour cream, mayo, buttermilk, dill, parsley, onion powder, garlic ...
- Avocado Ranch:
- 1/2 of an avocado, pitted and peeled
- 1/3 cup sour cream
- 1/4 cup mayo
- 3 tablespoons buttermilk
- 3 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper
- salt and black pepper
- Chicken Salad Lettuce Cups:
- 6 slices of bacon, cooked until crisp and chopped
- 2 fully-cooked boneless and skinless chicken breasts, shredded or chopped small
- 1 pint heirloom cherry tomatoes, sliced in half
- 2 green onions, white and green parts sliced thin
- 1 avocado, peeled and pitted, diced
- 1 large head Boston lettuce (Bibb or something similar may be substituted)
Cornmeal Buttermilk Waffles with Honey Butter
By vealam
Make the Honey Butter. Whisk the 1/2 cup diced butter with the lemon juice, honey, and cinnamon together in a bowl
- 1 cup flour
- 1 cup yellow cornmeal
- 2 tbs sugar
- 1 teas baking powder
- 1/2 teas baking soda
- 1/4 teas salt
- 2 eggs
- 2 cups buttermilk
- 1/2 cup butter, melted and cooled, plus 1/2 cup butter, cut into 1/4" pieces 1 teas vanilla
- 3 tablespoons honey
- 1 teas lemon juice
- 1/4 teas ground cinnamon