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Recipes
Bacon, Tomato + Avocado Smashed Toast with Balsamic Drizzle
By vealam
In a small sauce pan, bring 1/4 cup of balsamic vinegar to a simmer for about 15-20 minutes until reduced to a syru...
- 1/4 cup Balsamic Vinegar
- 3 strips Applewood Bacon, cut in half
- 2 slices Whole Wheat Bread, toasted
- 1 ripe Avocado
- 1 Lemon Wedge
- 1 medium ripe Tomato, sliced
- Salt and Pepper
Slow Cooker Broccoli Cheddar Soup
By vealam
Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook ...
- 4 cups broccoli florets cut into small bite sized pieces
- 1/2 yellow onion diced small
- 2 cups shredded carrots
- 4 cups chicken stock (or vegetable stock)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 3 TBSP unsalted butter
- 1/3 cup all purpose flour
- 1 cup half and half
- 2 cups shredded cheddar cheese (see note)
Milk and Cereal Breakfast Popsicles
By vealam
In the bowl of your mixer fitted with the paddle attachment, mix the banana on medium until mashed and smooth (appr...
- 1 med/large banana (or 2 small)
- 1 Cup Greek yogurt
- 1/2 Cup strawberry milk
- 1/2 Cup dry cereal
Barbacoa Beef Bowls
By vealam
Crockpot Barbacoa Beef: Set a saute pan over medium heat and add the chilies and garlic
- Crockpot Barbacoa Beef:
- 3 dried ancho chilies, seeded, stemmed, and torn into pieces
- 2 dried chipotle chilies, seeded, stemmed, and torn into pieces
- 3 cloves garlic, peeled and smashed
- 2 cups chicken broth, divided
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 4 pounds chuck roast
- 1 white onion, sliced
- Bowl Assembly:
- 4 cups cooked white rice, warmed
- Juice of 1 lime
- 2 cups Barbacoa Beef, warmed
- 2 cups halved cherry or grape tomatoes
- 1 (14 ounce) can low sodium black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1/2 cup chopped green onion
- 1 large avocado, pitted and diced
- 4 tablespoons chopped cilantro leaves
Chicken, Spinach and Artichoke Pasta Bake
By vealam
Alfredo Sauce: Melt the butter in a large saucepan over medium-high heat
- Alfredo Sauce:
- 16 oz rigatoni pasta
- 1 batch Alfredo sauce*
- 3 cups cooked chicken, roughly chopped or shredded
- 1 (10 oz) package frozen chopped spinach
- 1 (14 oz) can water-packed quartered artichoke hearts, drained
- 8 oz whole-milk mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- kosher salt
- 1/2 tsp black pepper
- 8 tablespoons (1 stick) butter
- 2 cups heavy cream
- 3 tsp cornstarch
- 2 tbsp cold water
- 1 cup Parmesan cheese, shredded
- kosher salt
- ground white pepper
Classic Crème Brûlée
By vealam
Preheat the oven to 300 degrees F
- 1 + 3/4 cups heavy cream
- 1 teaspoon vanilla extract or 1 vanilla bean.
- 4 large egg yolks
- 1/4 cup sugar + 4 teaspoons for the tops
Maple Pecan Baked Brie
By vealam
Preheat oven to 350 degrees
- 1 (16-ounce) wheel of Brie
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons packed brown sugar
- 1/3 cup pure maple syrup
- 1 cup toasted and chopped pecans
- 1 teaspoon coarsely ground black pepper
- Crackers, to serve
Cherry Limeade Cupcakes
By vealam
Preheat oven to 350 degrees
- Simple Syrup:
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup + 2 Tbsp granulated sugar
- 1 Tbsp lime zest
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 large egg whites
- 1/2 tsp vanilla extract
- 1/4 cup + 3 Tbsp buttermilk
- 1 1/2 Tbsp fresh lime juice
- 1 Tbsp fresh lime juice
- 1 Tbsp granulated sugar
- Frosting & Topping:
- 3/4 cup butter (I used 1/2 cup unsalted and 1/4 cup salted)
- 2 1/2 - 2 3/4 cup powdered sugar
- Few drops red food coloring (optional)
- 3 Tbsp maraschino cherry juice
- 12 maraschino cherries, lime slices and sugar crystal sprinkles
Killer Spicy Garlic Dill Pickles
By vealam
For the Homemade Pickling Spice Add all of the ingredients to a small bowl and stir to mix
- For the Homemade Pickling Spice:
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons dill seed
- 1 tablespoon allspice berries
- 1 teaspoon crushed red pepper flakes
- 10-12 bay leaves, crumbled
- For the Spicy Garlic Dill Pickles:
- 1/2 bushel pickling cucumbers, scrubbed clean and kept whole or sliced
- 2 cups apple cider vinegar
- 2 cups white vinegar
- 4 cups water
- 5 tablespoons pickling salt
- Homemade pickling spice (2-3 tablespoons per jar)
- Dried dill weed from a 2 ounce package (2-3 fronds and stalks per jar)
- 10-18 small Thai red peppers, split down the middle leaving seeds intact (2-3 per jar)
- 20-30 whole garlic cloves, peeled and lightly smashed (4-5 per jar)
Rigatoni with Spicy Calabrese-Style Pork Ragù
By vealam
by Sara Jenkins
- 1 medium onion, quartered
- 1 carrot, peeled, cut into 1" pieces
- 1 celery stalk, cut into 1" pieces
- 4 garlic cloves
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoons crushed red pepper flakes
- 1/2 cup coarsely chopped flat-leaf parsley, divided
- 1 28-ounce can whole peeled tomatoes
- 1/4 cup olive oil
- 1 pound hot or sweet Italian sausage, casings removed
- 1 pound ground pork
- Kosher salt, freshly ground pepper
- 1 tablespoon tomato paste
- 1 pound mezzi rigatoni or penne rigate
- 3/4 cup finely grated Parmesan or Grana Padano plus more