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Recipes
“Real” Strawberry Cheesecake
By vealam
Puree thawed strawberries and juices in blender until smooth
- 10 ounces frozen unsweetened strawberries (about 1 cup)
- 3 8-ounce packages California cream cheese, room temperature
- 1 cup sugar
- 2 tablespoons all purpose flour
- 3 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Slow Cooker Chicken Enchilada Soup
By vealam
Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat
- For the enchilada sauce:
- Neutral cooking oil, such as canola or safflower
- 1 medium onion, chopped
- 1 large jalapeño, seeded and finely chopped
- 3 garlic cloves garlic, minced
- 2 tablespoons Mexican-style chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 2 medium tomatoes, roughly chopped
- 1 (15-ounce) can tomato sauce
- 2 cups chicken stock, plus more for thinning if neede
- For the soup:
- 1 (15-ounce) can yellow corn, drained
- 1 (15-ounce) can black beans, drained
- 2 to 3 pounds boneless, skinless chicken thighs (See Recipe Notes)
- Heavy cream, to taste, optional
- Kosher salt and freshly ground black pepper, to taste
- Cayenne pepper, optional
- To serve:
- Grated cheddar cheese
- Sour cream
- Tortilla chips
- Cilantro
Chicken Hot Pot with Mushrooms and Tofu
By vealam
In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer
- 12 cups chicken stock or low-sodium broth
- 1 pound honshimeji or cremini mushroomsstems removed and reserved, caps thinly sliced
- One 2-inch piece of ginger, thinly sliced
- 2 large garlic cloves, crushed
- Kosher salt
- 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed and sliced into 1/4-inch strips
- One 14-ounce package firm tofu, drained and cut into 1/2-inch dice
- 4 scallions, thinly sliced
- Asian sesame oil, for drizzling
Spring Time Mushroom + Asparagus White Burrata Cheese Pizza with Balsamic Drizzle
By vealam
For the Dough: In a large bowl, combine water, yeast and honey
- Pizza Dough:
- 1 1/2 cups flour
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Toppings:
- 6 tablespoons olive oil, divided
- 8 ounces baby bella mushrooms, sliced
- 1 small bunch asparagus, ends trimmed and then cut into 3rds or 4ths
- 1/4 teaspoon crushed red pepper
- Good pinch of salt and pepper
- 1/4 cup packed fresh basil chopped
- 1 small clove garlic, minced or grated
- 2 tablespoons parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, shredded
- 4-8 ounces burrata cheese
- 4-8 ounces feta cheese, crumbled
- 2 cups fresh arugula
- 2 tablespoons oil packed sun-dried tomatoes, oil drained and reserved
- 1 tablespoons balsamic vinegar
- 2 tablespoons pine nuts, toasted
- Balsamic Drizzle:
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar (optional)
Chipotle Black Bean and Quinoa Crock-Pot Stew
By vealam
Load all of the ingredients, except the salt, into your slow-cooker, stir to combine
- for topping:
- 1-2 dried chipotle peppers
- 1 lb of dried organic black beans, rinsed and picked over
- 3/4 cup uncooked quinoa, rinsed and picked over
- 1 28-ounce can organic diced tomatoes
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 dried cinnamon stick
- 2 teaspoons chile powder
- 1 teaspoon coriander powder
- 1/4 cup fresh cilantro
- 7 cups water
- sea salt and pepper, to taste
- cilantro
- green onions, thinly sliced
- lime wedges
- avocado
Strawberry Cupcakes with Strawberry Buttercream Frosting
By vealam
Preheat oven to 350 degrees
- 1 2/3 cup cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup + 2 Tbsp granulated sugar
- 1 large egg
- 2 large egg whites
- 1/3 cup fresh strawberry puree*
- 1/4 cup buttermilk**
- 1/2 tsp vanilla extract
- 5 drops red food coloring (optional)
- 3/4 cup diced strawberries (dice into about 1/4-inch pieces)
- Diced and whole strawberries for topping (about 1 lb small strawberries)
- 1/2 cup + 2 Tbsp strawberry puree
- 1/2 cup unsalted butter, nearly at room temperature
- 1/4 cup salted butter, nearly at room temperature
- 2 1/2 - 2 3/4 cups powdered sugar
- 1/4 tsp vanilla extract
- 4 drops red food coloring (optional)
One Pot Pasta Bolognese
By vealam
In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 1/4 teaspoon red chili flakes, plus more to taste
- 1.5 lb ground chuck
- 1/4 cup tomato paste
- 28 ounces crushed tomatoes
- 3 cups reduced sodium chicken stock (or 2 cups chicken stock and 1 cup wine)
- 4 sprigs thyme
- 1 pound tagliatelle or spaghetti
- 1/4 cup milk
- 1/2 cup shredded Parmesan cheese
- 1/4 cup thinly sliced fresh basil leaves
Peanut Butter Banana Breakfast Bread Pudding
By vealam
Roughly cut the bread into 1–inch pieces (or you could just tear the bread for a slightly rougher look) and set a...
- 4 slices sandwich bread (I used a toasted oat version I like)
- 1 teaspoon vanilla
- 1/3 cup half and half
- 1/2 teaspoon salt
- 1/4 cup honey roasted peanut butter (I love the 'grind yourself' type at Whole Foods)
Herbes de Split Pea Soup
By vealam
Herbes de Provence give this savory soup a charmingly French flavor
- 1 tablespoon olive oil, plus more for garnish
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 cloves garlic, minced or grated
- 2 cups dried split green peas, picked over and rinsed
- 5 cups water or vegetable broth
- 2 teaspoons Herbes de Provence, plus more for garnish
- 1/4 teaspoon smoked paprika, plus more for garnish
- Juice of half a lemon
- 1/4 teaspoon salt, or more to your liking
- 1/4 teaspoon pepper
- 1/4 cup pine nuts (optional)
Lemon Velvet Tart
By vealam
1. Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges
- 1/2 (15-oz.) package refrigerated piecrusts
- 2 (4-oz.) white chocolate bars, chopped
- 1 (8-oz.) package cream cheese, softened
- Lemon Curd
- 8 lemon candies
- Caramelized Sugar Spirals