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Recipes
Banana Bread Donuts with Browned Butter Caramel Glaze
By vealam
Donuts - Preheat oven to 350F
- Donuts:
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
- 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, optional and to taste
- Glaze:
- 1/4 cup unsalted butter, browned (half of 1 stick)
- 1/3 cup light brown sugar, packed
- 3 tablespoons half-and-half or cream, plus more as necessary for consistency
- 2 cups confectioners’ sugar, sifted (must be sifted)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt, optional and to taste
Beef Barley Soup
By vealam
Generously salt and pepper the beef
- 2 pounds stew meat (nicely marbled beef chunks)
- salt and pepper
- 2 tablespoons oil
- 10 cups water
- 3 mounded tablespoons good quality beef base*
- 3 stalks celery (about 2 cups), chopped
- 2 onions, chopped
- 5 cloves garlic, minced
- 1 large potato, peeled and shredded, about 2 cups
- 3-4 large carrots, peeled and shredded, about 2 cups
- 1 cup barley, rinsed
Eggplant and Smoked-Gouda Open-Faced Grilled Sandwiches
By vealam
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
- 1 lb tomatoes, finely chopped (2 1/2 cups)
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1/2 teaspoon black pepper
- 3/4 teaspoons salt
- 1 (8-oz) piece smoked cheese such as Gouda, mozzarella, or scamorza
- 4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)
- 2 (1-lb) eggplants
Pasta Puttanesca
By vealam
Cook pasta according to package instructions
- 3 tbsp olive oil
- 4 garlic cloves, chopped
- 1 lb can diced tomatoes
- 2 - 3 tablespoons capers
- 1 cup pitted olives, diced and drained
- 2 2.5 oz cans anchovies
- 2 tablespoons fresh parsley
- 1 lb whole wheat linguine
Quinoa Burrito Bowls
By vealam
First, get the quinoa going as it will take the longest to cook
- 1 cup (uncooked) quinoa
- 1 15 oz. can black beans
- 1 15 oz. can sweet corn
- 1 large bell pepper
- 1/2 red onion
- 2-3 cloves of garlic
- 1/4 teaspoon cayenne
- 1/2 teaspoon cumin
- 2 tablespoons chopped, fresh cilantro
- 2 tablespoons olive oil
- 1 lime
- salt + pepper
- 3/4 cup shredded cheese (optional)
- 2-3 tablespoons sour cream (optional)
Slow Cooker Honey Garlic Chicken & Veggies
By vealam
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper
- For the sauce:
- 8 bone-in, skin-on chicken thighs
- 16 ounces baby red potatoes, halved
- 16 ounces baby carrots
- 16 ounces green beans, trimmed
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup reduced sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
Cubanos!
By vealam
First thing's first, I like to reheat the cooked pork, before it goes into the sandwich
- 1/2 cup cooked pulled pork (or more to taste)
- 2 pieces of white baguette (about 6 inches)
- American (yellow) mustard
- 6 thin slices swiss cheese
- 1 dill pickle, thinly sliced.
- 4 thin slices of smoked leg ham
- softened butter, to cook
Skillet Chicken with Creamy Cilantro Lime Sauce
By vealam
Preheat oven to 375°F (190°C)
- 4 skinless, boneless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 Tablespoon olive oil
- 1 cup chicken broth (I recommend reduced sodium)
- 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
- 1/4 cup finely chopped onion
- 1 Tablespoon chopped cilantro
- 1/2 teaspoon red pepper flakes1
- 3 Tablespoons heavy cream2
- 2 Tablespoons butter, cubed
- optional: lime wedges and more cilantro for garnish, steamed asparagus for serving
Blueberry Oatmeal Cookie
By vealam
In absolute urgencies, you can skip browning the butter and just melt it in the microwave inside the same bowl… ...
- 1/2 cup (1 stick/113 grams) of unsalted butter
- 1/3 cup (71 grams) of granulated sugar
- 1/3 cup (63 grams) of dark brown sugar
- 1 large egg
- 1 tsp of vanilla extract
- 3/4 cup (101 grams) of all-purpose flour
- 1/2 tsp of salt
- 1/2 tsp of ground cinnamon
- 1/4 tsp of baking soda
- 1 1/2 cup (136 grams) of quick-cooking oats
- 1/2 heaping cup (85 grams) of chopped semi-sweet chocolate
- 1 cup (125 grams) of frozen blueberries
Banana Cream Pie with Salty Bourbon Caramel
By vealam
PEANUT CRUST • Preheat oven to 350°
- PEANUT SHORTBREAD CRUST
- 1 1/4 cups cups unsalted, dry-roasted peanuts
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 cup (packed) light brown sugar
- 1/4 cup sugar
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- VANILLA PASTRY CREAM
- 2 cups whole milk
- 3/4 cup heavy cream
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2' cubes
- 1 teaspoon vanilla extract
- ASSEMBLY
- 3/4 cup heavy cream, divided
- 2 tablespoons powdered sugar
- 1/2 cup sugar
- 1 1/2 tablespoons bourbon, divided
- 1/2 teaspoon corn syrup
- 3 tablespoons unsalted butter, cut into 1/2' cubes
- 1/4 teaspoon kosher salt
- 3/4 teaspoon vanilla extract
- 3 ripe bananas