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Recipes
Brown Sugar Bread Pudding with Caramel Sauce
By vealam
BREAD PUDDING: Preheat the oven to 350F degrees
- For the Bread Pudding:
- 8 cups cubed bread
- 5 tablespoons melted butter
- 4 cups whole milk
- 4 eggs, beaten
- 1 cup packed brown sugar
- 1 cup raisins
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- pinch salt
- For the Caramel Sauce:
- 1/2 cup butter (1 stick)
- 1 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
Creamy Roasted Red Pepper and Chicken Sausage Pasta
By vealam
Cook pasta in a large pot of water seasoned with kosher salt until al dente, about 7-8 minutes
- 1 pound short pasta, I used Radiatori but penne or rigatoni would be great
- 2 16 ounce jars roasted red bell peppers, or 4 whole roasted red bell peppers
- 2 cups whipping cream
- Extra virgin olive oil
- 1 13 ounce pack chicken and apple sausages, about 5 sausages, sliced into coins. I use Aidell’s Chicken and Apple Sausage
- 1/8 teaspoon cayenne pepper
- kosher salt
- 2 tablespoons fresh basil, slivered
- Parmesan cheese
Homemade Cheesy Potatoes
By vealam
Roughly peel pounds of russet potatoes, leaving a little bit of skin on if desired
- 3 pounds Russet Potatoes, peeled
- 4 tablespoons Butter, divided
- 1/2 cup Yellow Onion, diced small
- 1 clove Garlic, minced
- 2-1/2 tablespoons All-Purpose Flour
- 1/2 cup Low-Sodium Chicken Broth
- 1/2 cup Whole Milk
- 1 cup Sour Cream
- 3 Green Onions, sliced
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 cup grated Sharp Colby Cheese
Skinny Spinach Lasagna
By vealam
Melt the butter in a large skillet over medium heat
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh thyme
- 6 ounces fresh spinach
- 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 12 no-boil lasagna noodles
- 1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe’s tomato basil)
- 2 cups shredded mozzarella cheese
Apple Arugula Salad with Cheddar, Candied Pecans and Balsamic Vinaigrette
By vealam
A simple fresh salad that's perfect for fall
- Candied pecans:
- 4 cups (80 grams) arugula
- 1-2 tart apples, matchstick sliced (see Note)
- 1/2 cup (56 grams) shredded sharp white cheddar cheese
- Candied pecans (recipe below)
- Balsamic vinaigrette (recipe below)
- 1/4 cup + 2 tablespoons (75 grams) granulated sugar
- 1 tablespoon balsamic vinegar
- 1 cup (100 grams) whole pecans (I use Diamond Nuts)
- Balsamic vinaigrette:
- 2 tablespoons balsamic vinegar
- 1/3 cup (80 ml) olive oil
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 clove garlic, minced
Chocolate Cake Donuts with Chocolate Ganache
By vealam
1. Preheat the oven to 375 degrees and grease the donut pan
- Batter:
- 1 c. flour
- 1/2 c. sugar
- 1/3 c. cocoa powder
- 1/2 t. baking soda
- 1 t. vanilla
- 1 egg
- 1/3 c. sour cream
- 1/4 c. milk
- 1/4 c. coconut oil {or any light oil}
- Frosting:
- 1/2 c. chocolate chips
- 2 T. butter
- 2 T. coconut oil
Chicken Parma Rosa Sauce for Pasta
By vealam
Heat half the olive oil in a Dutch oven or large, heavy duty saucepan over medium heat
- 3 tablespoons olive oil, divided
- salt and pepper
- 1 pound boneless chicken breasts, cut in bite-sized cubes
- 1 large yellow onion, diced
- 5 cloves minced garlic
- 1 can (6 ounces) tomato paste
- 1 teaspoon Italian seasoning, crushed between fingertips
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 2 jarred roasted red peppers, rough chopped
- 1 + 1/2 cups heavy cream or half & half
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh chopped basil
- 12 - 16 ounces cooked pasta, for serving
- a little fine shredded mozzarella, for serving
Cinnamon Buttermilk Crumble Muffins
By vealam
Preheat oven to 425ºF. Grease two standard muffin tins
- For the Muffins:
- 3 cups all-purpose flour (don't pack it into the measuring cup)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable or coconut oil
- 1 teaspoon vanilla extract
- For the Crumble Topping:
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 1/3 cup all purpose flour
- 1/2 cup butter, softened to room temp
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (add more by the teaspoon if needed to achieve desired consistency)
- Optional: chopped pecans for topping.
Kale Chips
By vealam
Preheat oven to 300 degrees F
- 10 ounces (283 g) chopped kale leaves, washed, thoroughly dried (stems removed)
- 2 Tbsp (30 ml) grape seed, olive or avocado oil
- 1/4 cup (30 g) raw cashews
- 2 Tbsp (14 g) raw or roasted (unsalted) sunflower seeds
- 5-6 Tbsp (15-18 g) nutritional yeast, divided
- 1/4 tsp each salt and black pepper
- 1 tsp garlic powder
- optional: Healthy pinch cayenne pepper
Praline Crunch Apple Cake
By vealam
Cake: Preheat oven to 350°F/175°C
- Cake:
- 4 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 3 teaspoons ground cinnamon
- 4 teaspoons baking powder
- 2 cups all-purpose flour
- 4 medium Granny Smith apples, peeled, cored and sliced thinly
- Praline Crunch:
- 1/2 cup butter, melted
- 1/4 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 8 ounces chopped pecans
- 6 ounces coarsely chopped Nilla Wafer cookies (about a cup and a half)
- Frosting:
- 1/2 cup butter
- 1 cup light brown sugar
- 1/4 cup milk
- 2 cups powdered sugar