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Recipes
Peanut Chicken with Peanut Noodles
By vealam
Cook rice noodles according to package directions, drain, place in a large bowl; set aside
- 8 ounces rice noodles (sometimes called pad thai noodles), cooked according to package directions
- heaping 1/3 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup sesame oil
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons ground ginger, or to taste
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- pinch cayenne pepper, optional and to taste
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
- 1 cup sugar snap peas or snow peapods
- 3/4 to 1 cup shredded carrots
- 1/2 cup red bell peppers, diced small
- 2 tablespoons cilantro leaves, finely minced
- 1/2 cup peanuts, roughly chopped if desired (I used honey-roasted peanuts)
Yellow Lemon Cake With Candied Lemons and Pistachios
By vealam
FOR CAKE: Heat oven to 350°F
- FOR CAKE:
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pans
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1 recipe Lemon Curd
- 1 recipe Lemon Frosting
- 2 cups chopped pistachios
- 1 recipe Candied Lemons
- FOR LEMON CURD:
- 4 large eggs
- 1 cup sugar
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- pinch kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- FOR LEMON FROSTING:
- 2 cups (4 sticks) unsalted butter, at room temperature
- 2 tablespoons finely grated lemon zest
- 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
- pinch kosher salt
- FOR CANDIED LEMONS:
- 3/4 cup sugar
- 1 lemon, thinly sliced
Honey Chipotle Chicken Bowls with Lime Quinoa.
By vealam
CHICKEN: Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper
- HONEY CHIPOTLE CHICKEN:
- 1 pound boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 3 tablespoons adobo sauce, from a can of chipotles in adobo
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 tablespoon honey mustard
- 2 tablespoons chopped fresh cilantro
- 4 garlic cloves, minced
- SALAD:
- 6 cups spring greens
- 1/2 pint cherry tomatoes, halved
- 1/4 cup torn fresh cilantro
- 4 green onions, sliced
- 1 avocado, sliced
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/2 tablespoon honey
- LIME QUINOA:
- 1/2 cup uncooked quinoa, rinsed
- 1 cup low-sodium chicken or vegetable stock, or even water
- 1 tablespoon coconut oil
- 1 lime, juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Glazed Doughnut Muffins
By vealam
1) Preheat the oven to 425°F
- For the Batter:
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 to 1 1/4 teaspoons ground nutmeg, to taste (I used 3/4)
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
- For the Glaze:
- 3 tablespoons butter; melted
- 1 cup confectioners’ sugar; sifted
- 3/4 teaspoon vanilla
- 2 tablespoons hot water
25-Minute Quick-Draw Cowboy Chili
By vealam
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat
- 2 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, grated
- 4 garlic cloves, pressed or grated
- 4 chipotle chiles, diced (from chipotle peppers in adobo sauce)
- 2 Tbsp adobo sauce (from chipotle peppers in adobo sauce)
- 1 lb chorizo, casings removed
- 2 lb lean ground beef
- 2 Tbsp chili powder
- 1 Tbsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 32 oz tomato sauce
- 1 (15-oz) can ranch style beans
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (15-oz) can black beans, drained and rinsed
- 6 Tbsp tomato paste
Glazed Old Fashioned Doughnuts
By vealam
1. For Doughnuts: Pour flour, baking powder, salt, and nutmeg into a mixing bowl and whisk together until well comb...
- doughnuts:
- 2 1/3 cups cake flour, plus extra for dusting
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/2 cup superfine (Baker’s) sugar
- 1 large egg plus 1 large egg yolk, room temperature and lightly beaten
- 2/3 cup sour cream
- vanilla glaze:
- 3 1/2 cups powdered sugar, sifted
- 1/3 cup hot water
- 2 teaspoons honey
- 1 teaspoon vanilla extract or caviar from 1/2 a vanilla bean
- 1/4 teaspoon salt
- peanut oil for frying
Brigadeiros (Brazilian Chocolate Truffles)
By vealam
In a small sauce pot combine the sweetened condensed milk, bittersweet chocolate, cocoa powder and salt
- 1 (14 ounce) can sweetened condensed milk
- 2 ounces bittersweet chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- good quality chocolate sprinkles (or toasted pistachios, almonds, coconut or colored sprinkles)
Egg in a Nest BLT Sammies
By vealam
Using a 2 1/2-inch round cookie cutter, cut a hole from the center of 4 bread slices
- 8 (1-oz.) whole-wheat sourdough bread slices, lightly toasted
- 2 center-cut bacon slices, diced
- 1 medium ripe avocado
- 1 tablespoon canola mayonnaise
- 1/4 teaspoon kosher salt
- 4 large eggs
- 1/2 teaspoon black pepper, divided
- 8 Bibb lettuce leaves (about 2 oz.)
- 8 tomato slices
Salted Caramel Brownies
By vealam
Preheat the oven to 350 degrees F
- 1/2 lbs unsalted butter
- 8 oz semisweet chocolate chips, plus 6 oz
- 3 oz unsweetened chocolate, chopped
- 3 eggs
- 1 1/2 tbs instant coffee granules
- 1 tbs vanilla
- 1 cup sugar, plus 2 tbs
- 1/2 cup flour, plus 2 tablespoons
- 1 1/2 teas baking powder
- 1/2 teas salt
- 5 to 6 ounces good caramel sauce
- 2 to 3 teas large flaked seas salt
Pumpkin Crème Brûlée
By vealam
Preheat oven to 350 degrees
- 8 mini pumpkins, about 4 inches
- 3/4 cup sugar, divided
- 1 teaspoon cinnamon
- 5 egg yolks
- 1 1/2 cups heavy cream
- 1 cinnamon stick
- 2 cloves
- 3 allspice berries
- 1 vanilla bean, split
- 1 cup pumpkin purée