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Recipes
Pineapple Coconut Sweet Rolls
By vealam
In a medium bowl whisk together the eggs, coconut milk and butter, set aside
- For the sweet dough:
- 3/4 C organic canned full fat coconut milk (heated to 110 degrees F)
- 6 Tbsp organic melted butter
- 3 large free range organic eggs, room temp
- 4 1/2 C organic all purpose flour, divided
- 1/4 c granulated organic sugar
- 1 envelope ( 2 1/2 tsp) rapid rise yeast
- 1/4 tsp salt
- 1/2 c shredded unsweetened coconut
- Filling:
- 3 Tbsp butter, very soft
- 2/3 c brown sugar
- 3 cups crushed pineapple, drained well
- Icing:
- 4 ounces butter, room temp
- 4 ounces cream cheese, room temp
- 4 ounces canned coconut milk ( full fat)
- 1 tsp coconut extract
- 1/4 tsp salt
- 1/3 cup shredded coconut, toasted
3-Layer Pistachio Cake
By vealam
For the Frosting: Mix sugar and flour together in a sauce pan and then whisk in milk and cream
- FOR THE FROSTING:
- 1 1/2 cups sugar
- 1/3 cup flour
- 1 1/2 cups milk
- 1/3 cup cream
- 3/4 cup (1 1/2 sticks) butter
- 6 ounces cream cheese
- 3 tablespoons honey
- 1 teaspoon vanilla
- FOR THE CAKE:
- 1 cup shelled roasted and salted pistachios
- 3 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter
- 1 3/4 cups sugar
- 1 whole egg
- 1 tablespoons vanilla
- 1 1/2 cups milk
- 3 eggs whites
- 1/4 teaspoon cream of tarter
- FOR THE GARNISH:
- Blackberries
- Pistachios
Peanut Butter Cookie Fudge Bars
By vealam
Preheat oven to 350F. Line a 9x13” pan with foil and spray with cooking spray
- 1/2 cup butter, softened
- 3/4 cup peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 3 cups chocolate chips (semi-sweet or milk)
- 1 can (14 ounces) sweetened condensed milk
Philly Cheesesteak Stew
By vealam
Place the sliced meat in a large bowl and sprinkle with salt, pepper and onion powder, toss to distribute
- 2 lbs very thinly sliced beef sirloin *
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 5 tablespoons all purpose flour, I used brown rice flour for a gluten free version
- 4 tablespoons olive oil, divided
- 2 yellow onions, halved and thinly sliced, about 2 cups worth
- 3 cups crimini or white button mushrooms, about 12 ounces worth, sliced or quartered if small
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 4 cups beef stock, hot
- 1/4 lb provolone cheese, thinly sliced
- Sourdough bread bowls, centers hollowed out, for serving
- I bought a top round roast, sliced it into very thin steaks and then sliced that into thin strips.
Slow Cooker Fiesta Chicken
By vealam
Combine all ingredients in your slow cooker
- 2 2-1/2 lbs chicken breasts, fat trimmed
- 2 (14 oz) cans diced tomatoes, undrained
- 2 (10 oz) cans corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 pkg taco seasoning mix
Slow-Cooker Chicken Tikka Masala
By vealam
In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, ...
- 1 15-ounce can crushed tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 teaspoons garam masala (Indian spice blend)
- kosher salt and black pepper
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- 1/2 English cucumber, halved and thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 tablespoon fresh lemon juice
- 1 cup basmati or some other long-grain white rice
- 1/2 cup heavy cream
Chocolate Cake with Mexican Chocolate Frosting
By vealam
To Make the Chocolate Cake: Preheat the oven to 325 degrees F, mist (2) 6-inch cake pans with nonstick spray, and l...
- For the cake:
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened but still cool
- 2 large eggs
- 1/2 cup Greek yogurt (sour cream may be substituted)
- 1 teaspoon vanilla extract
- For the Mexican Chocolate Frosting:
- 12 ounces good quality semi-sweet chocolate chips (I used Ghirardelli)
- 2 tablespoons coffee liqueur (I used Kahlua), optional
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 1/4 - 1/2 teaspoon cayenne pepper (to taste)
- 1 1/2 cups heavy cream
- For the Candied Serrano Peppers:
- 1 cup water
- 1 cup granulated sugar
- 2 Serrano peppers, sliced
- Additionally:
- cinnamon sticks, for garnish
Filet Mignon with Porcini Mushroom Compound Butter
By vealam
Preheat oven to 475 degrees F
- Porcini Compound Butter:
- 2 1 1/2” thick Filet Mignon steaks, about 5-6 ounces each, at room temperature
- 1-2 cloves of garlic, peeled and thinly sliced
- 10 sprigs fresh thyme
- kosher salt and freshly ground black pepper
- 1 teaspoon olive oil
- 1 tablespoon butter
- Porcini butter, recipe below
- 1/2 ounce dried porcini mushrooms, divided
- 1/2 cup (1 stick) salted butter, at room temperature
- 1 teaspoon kosher salt
Glazed and Sprinkled Chocolate Cake Donut Holes
By vealam
In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup buttermilk
- 2 large eggs
- 1/4 cup (1/2 stick) unsalted butter
- 2 teaspoons vanilla extract
- vegetable oil for frying
- Glaze
- 2 1/2 cups powdered sugar
- 4-5 tablespoons milk
- 1/4 teaspoon vanilla extract
Eggplant and Sundried Tomato Grilled Cheese
By vealam
1. For grilled eggplant: Sprinkle each slice of egg plant with salt, flip over and repeat
- grilled eggplant:
- 1 eggplant, sliced into 1/2 inch thick rounds
- 2 teaspoons salt
- 3 tablespoons extra virgin olive oil
- sliced olive bread
- shredded provolone or mozzarella
- grilled eggplant rounds
- thinly sliced sundried tomatoes
- fresh minced rosemary leaves
- unsalted butter, softened