Vealam's profile page
Recipes
Creamy Ham Potato and Corn Chowder
By vealam
In a large pot, melt 1 1/2 Tbsp butter over medium heat
- 2 cups cooked ham, diced into small cubes (I used left over ham roast, ham steak works too)
- 6 slices bacon, cooked and crumbled
- 5 1/2 Tbsp butter, divided
- 1 medium yellow onion, diced (1 1/2 cups)
- 2 carrots, peeled and diced (3/4 cup)
- 2 celery stalks, diced (3/4 cup)
- 2 (14.5 oz) cans low-sodium chicken broth
- 5 medium red potatoes (1 3/4 lb), diced into 3/4-inch cubes
- 3/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups fresh corn kernels (or frozen)
- 1/4 cup + 2 Tbsp all-purpose flour
- 3 cups milk
- 1/2 cup sour cream or heavy cream (I've tried and like both versions)
- Chives for topping
Greek Meatballs with Spinach Couscous Tzatziki
By vealam
Mix all the sauce ingredients together in a medium bowl
- tzatziki:
- 1 cup sour cream or Greek yogurt
- 1/2 cucumber, peeled and diced, remove the seeds
- 1 clove garlic, minced
- 1/2 teaspoon dill weed
- 1 - 2 teaspoon fresh squeezed lemon juice
- a couple pinches each salt and pepper
- meatballs:
- olive oil, for greasing pan
- 2 eggs
- 1/4 cup Greek yogurt, sour cream or milk
- 1 + 1/2 pounds ground beef (85% lean)
- 1/2 cup grated Parmesan cheese
- 1 roasted red pepper, diced
- 1/3 cup minced yellow onion
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano, crushed between fingertips
- 1 teaspoon coarse or kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- couple pinches of nutmeg or cinnamon
- 1 cup crumbled feta
Spiced Heirloom Pumpkin Pie
By vealam
For the PIE: Preheat the oven to 330 degrees F
- PUMPKIN PIE:
- 1 1/3 cups/300g heavy cream
- 9 ounces/260g pumpkin puree
- 4 1/2 ounces/130g maple syrup
- 3 1/2 ounces/60g brown sugar
- 2 ounces/50g milk
- 1/2 teaspoon salt
- Pinch ground cinnamon
- 1/8 teaspoon ground nutmeg
- Zest of 1 orange
- 1 egg
- 1 egg yolk
- 1 par-baked 9-inch pie crust (should be very light golden brown)
- ORANGE FLOWER MERINGUE:
- 3 egg whites, at room temperature
- 2 cups/180g sugar
- 1 ounce/15g orange flower water
Asparagus-Chicken Skillet Gratin
By vealam
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 3 cups cubed day-old bread
- 1 cup shredded white Cheddar cheese (4 oz)
- 1/2 cup butter, melted
- 1 bunch fresh asparagus spears, chopped (about 2 cups)
- 1/2 finely chopped onion (1 medium)
- 1/2 cup Gold Medal™ all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 cups fat-free (skim) milk
- 2 cups diced cooked chicken
Pesto Chicken Pizza
By vealam
In a measuring cup, dissolve yeast in water
- DOUGH:
- 1 packet active dry yeast
- 1 cup warm water (you'll probably not use the whole cup)
- 2 cups 00 or all purpose flour
- TOPPINGS:
- 1 cooked chicken breast, shredded and divided between the 2 pizzas
- 4-8 tbsp. pesto (I used this basil pesto)
- 1 tomato, diced into small pieces
- Shredded mozzarella and freshly grated Pecorino Romano cheese, to taste
- Olive oil, for drizzling
Lilac Sugar Donuts
By vealam
For the Lilac Sugar: In a medium bowl, use your hands to toss together 1 cup granulated sugar and fresh lilac flowe...
- Special Equipment:
- a mason or glass jar
- a 3-inch donut cutter, preferably with a 1-inch diameter hole (I used this Ateco donut cutter)
- a deep-fryer or a cast iron skillet (see baker's notes above)
- a candy thermometer (I love my digital CDN one)
- a slotted spoon
- paper towels
- For the Lilac Sugar:
- (makes around 1 cup)
- 1 cup granulated sugar
- fresh lilac flower petals, the more the better (I used around 1/3 cup)
- For the Brioche Donut Dough:
- (makes around 12 donuts)
- 3/4 cups lukewarm water (around 100 (F) or below)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons active dry yeast
- 4 large eggs, lightly beaten at room temperature
- 1/4 cup honey
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 3 3/4 cups all-purpose flour
- vegetable oil, for frying (around 3 cups)
Curried Pumpkin Soup with Coconut
By vealam
Preheat oven to 400˚. Remove top of pumpkin
- Pumpkin Soup:
- 1 medium pie pumpkin
- 1 tablespoon olive oil
- 1 bunch scallions,diced
- 2 tablespoons curry powder
- 2-3 cups vegetable broth
- 1/4-1/2 cup full-fat coconut milk
- salt, if needed
- Pumpkin seeds:
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
Creamy Piquillo Pepper and Chickpea Soup with Chicken
By vealam
In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth
- 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
- 3/4 cup hummus (7 ounces)
- 2 cups chicken or beef stock
- 1/2 cup cooked white rice, homemade or store-bought
- 1 cup shredded rotisserie chicken
- Salt
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Olive oil, for serving
- Hot sauce, for serving
Dark Chocolate Mini Cakes With Lavender Glaze
By vealam
Preheat oven to 160°C. Grease a 12 hole mini bundt pan generously
- Lavender Glaze:
- 100 g dark chocolate
- 1 cup (250 ml) water
- 125 g butter, softened
- 1 1/4 cups (255 g) brown sugar
- 3 eggs
- 1 1/2 cups (225 g) self-raising flour
- 1/2 cup (75) plain flour
- 1/4 cup (30 g) cocoa powder
- 1 tsp dried culinary lavender
- 1/3 cup milk
- 1 cup icing sugar
- 1-2 drops violet food color (optional)
Pumpkin Bars with Cream Cheese Frosting
By vealam
1. Preheat oven to 350°F
- For the Bars:
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 15-ounce can pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon homemade pumpkin pie spice
- 1 teaspoon salt
- For the Cream Cheese Frosting:
- 1 8-ounce package cream cheese, room temperature
- softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar, sifted