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Recipes
Asian Steak Roll Ups
By vealam
In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil and Sriracha; set aside
- FOR THE MARINADE:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces asparagus, trimmed
- 2 carrots, peeled and cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1 zucchini, cut into matchsticks
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds thin-sliced sirloin or top round steak
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon sesame seeds
- 1/2 cup reduced sodium soy sauce
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
Creamy Garlic Soup
By vealam
The garlic in this soup is sweet and not overwhelming when slow cooked with potatoes and onions and then pureed unt...
- 3 Tablespoons Olive Oil
- 2 Medium Potatoes, peeled and diced
- 1/2 Onion, diced
- 16 Cloves of Garlic, peeled and roughly chopped
- 6 3/4 Cup Chicken Stock
- 2 Cups Heavy Cream
- 1 Cup Milk
- 1 Cup White Wine
- Salt and Pepper to Taste
One Pot Meal: Green Chicken and Rice
By vealam
To make the sauce, add all of the ingredients to a food processor or blender and puree until smooth
- For the Green Sauce:
- 1/2 Avocado
- 3 Tomatillos, chopped
- 1 Jalapeno, seeded and chopped
- 1 Clove Garlic, chopped
- Handful of Fresh Cilantro
- Pinch of Salt
- Pinch of Pepper
- Juice of 1 Lime
- 1/4 Cup Water
- For the Main Dish:
- 1 Tablespoon Olive Oil
- 2 Large Boneless Skinless Chicken Breasts
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Cumin
- 1 Cup Brown Rice
- 2 Cups Low Sodium Chicken Stock
Chantarelle Mushroom & Caramelized Shallot Risotto
By vealam
First caramelize the shallots
- 5 shallots, thinly sliced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 3 cups chopped chantarelles (can substitute button mushrooms)
- 2 cups arborio rice
- 1 cup white wine
- 6 cups chicken or vegetable stock
- 2/3 cup cream
- 1/3 cup grated parmesan
- 2/3 cup grated gruyere
- 1 teaspoon thyme
- 1/4 teaspoon oregano
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon pepper
Snickerdoodle Cheesecake Bars
By vealam
Line a 13x9 baking dish with parchment paper
- FOR THE CRUST:
- 1 1/2 cup graham cracker crumbs (about 12 full size grahams)
- 1/2 cup Fisher chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- FOR THE CHEESECAKE FILLING:
- 2 packages (8oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- FOR THE SNICKERDOODLE LAYER:
- 3/4 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 2 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup Fisher chopped pecans
- FOR THE TOPPING:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Cranberry-Citrus Muffin Tops
By vealam
1. Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven
- Pan spray, for greasing
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/3 cup buttermilk
- 1 teaspoon orange or lemon zest
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup roughly chopped fresh cranberries, or thawed frozen
- 1/2 cup sugar, plus 1 1/2 tablespoons
- 6 tablespoons unsalted butter, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon orange or lemon juice
Banana Bars
By vealam
1. Preheat oven to 350°F
- For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 cup chopped Fisher Walnuts
- 1 package (8 ounces) cream cheese, room temperature
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 3-3/4 cups confectioners' sugar, sifted
BLACK SESAME AND GINGR CHICKEN NOODLE SALAD
By vealam
TO PREPARE THE CHICKEN: Evenly mix the thinly sliced chicken breast-strips with toasted sesame oil, salt, grated gi...
- BLACK SESAME AND GINGER SAUCE:
- 1 set (2 pieces/13 oz/370 grams) chicken breast, sliced into thin strips
- 1 tbsp toasted sesame oil
- 3/4 tsp salt
- 1 tsp grated ginger
- 1/2 tsp cornstarch
- 1/4 tsp ground white pepper
- 1/8 tsp baking soda
- 3 servings of fresh ramen noodles
- 2 large handful of Thai basil leaves (or Italian basils if unavailable)
- 2 small red chili, finely diced
- 1 tsp chili flakes
- Roasted salted peanuts or pine nuts to serve
- This chili oil to serve
- 1 cup (75 grams) black sesame seeds
- 1/2 cup (115 grams) chicken stock
- 1/4 cup (60 grams) Taiwanese rice wine, or Japanese sake
- 4 tbsp (60 grams) soy sauce
- 1 tsp extra dark soy sauce
- 1 1/2 tbsp grated ginger
- 2 cloves garlic, peeled
- 1 tbsp (23 grams) smooth peanut butter
- 2 1/2 tbsp (33 grams) toasted sesame oil
- 3/4 tsp sugar
- 1/2 tsp ground white pepper
Chocolate Frosted Raised Donuts with Potato Chips
By vealam
Add the milk and water to a saucepan over low heat and heat until just warmed
- DONUT:
- 1 1/2 cups milk (whole or 2% is best)
- 1/3 cup water
- 1/3 cup unsalted butter
- 1 tablespoon honey
- 2 packages active dry yeast (4 1/2 teaspoons)
- 2 large eggs, lightly beaten
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 5 cups all-purpose flour, plus more for dusting
- oil for frying
- CHOCOLATE FROSTING:
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon light corn syrup
- 1/4 cup milk
- 3 ounces milk chocolate, chopped
- 1 cup powdered sugar
- 1 cup kettle cooked potato chips, crushed
Candy Corn Cake
By vealam
Bake chocolate cake in 8in round cake pan
- 1 box white cake mix
- 1 box chocolate cake mix
- 3 containers white frosting (or three cups)
- 1 container chocolate frosting (or 1 cup)
- Orange food coloring
- Optional: Orange extract