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Recipes
Chocolate Babka
By vealam
First, make the streusel. Throw all the ingredients into the bowl of an electric mixer fitted with the paddle attac...
- For the streusel:
- 1/2 (70g) cup icing sugar
- 1/3 (50g) cup flour
- 1/2 stick (50g) butter
- For the filling:
- 1/3 cup (75g) caster sugar
- 1 tsp cinnamon
- 1 tsp cocoa
- 1/2 stick (50g) butter
- 4 oz (100g) dark chocolate, chopped
- 1/3 cup (50g) pecans, chopped
- For the dough:
- 1/2 cup (125ml) milk, warmed
- 2 tsp dry active yeast
- 1/4 cup (50g) sugar
- 1 egg
- 2 cups (300g) flour
- pinch of salt
- 3/4 stick (80g) butter, cubed, at room temperature
Pumpkin Spice Cheesecake with Salted Caramel and Candied Pecans
By vealam
Preheat the oven to 350ºF
- crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
- filling:
- 15 oz pumpkin puree
- 1 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/2 cup heavy cream
- 16 oz Kraft cream cheese
- 2 large eggs
- caramel:
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/4 cup cream
- 1/4 tsp salt
- candied pecans:
- 1 cup pecan halves
- 3 tbsp granulated sugar
- 2 tbsp unsalted or salted butter
- whipped cream:
- 1 cup heavy cream
- 2 tbsp granulated sugar
Sweet Pear and Rosemary Honey with Havarti Grilled Cheese
By vealam
In a small saucepan over medium heat, melt 1 tablespoon of butter
- 3 tablespoons butter
- 1/3 cup honey
- 1 tablespoon fresh rosemary, chopped
- 8 slices challah bread or brioche
- 2 tablespoons raspberry or strawberry jam
- 8 slices fresh pear
- 16 slices Havarti cheese
- 1 egg, whisked
- 1 tablespoon milk
North African Spiced Shrimp + Roasted Summer Vegetable Israeli Couscous
By vealam
FOR THE SHRIMP: In a large bowl combine the fresh ginger, the ground coriander, cumin, aleppo pepper, turmeric and ...
- FOR THE SHRIMP:
- 2 pounds shelled and de-veined Shrimp {tails off}
- 1 teaspoon grated Fresh Ginger Root
- 2 teaspoons Ground Coriander
- 1-1/2 teaspoons Aleppo Pepper {found at Penzey's Spices}
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Ground Turmeric
- 1/2 of a Lemon
- FOR THE COUSCOUS:
- 2 medium Zucchini's, largely diced {or one zuc and one yellow squash}
- 1 cup Grape Tomatoes
- 1 large shallot, halved
- 4 tablespoons Olive Oil, divided
- Kosher Salt and Black Pepper
- 2 cloves Fresh Garlic
- 1-3/4 cup Israeli CousCous
- 2- 1/2 cups Vegetable Broth
- 1 handful chopped Fresh Parsley
Nourishing Quinoa Bowl
By vealam
Dressing: Pour cashews into a fine mesh strainer and rinse until water runs clear
- Cashew dressing:
- 1 cup sweet potato, cut into 1" pieces
- 1/2 cup beets, cut into 1" pieces
- 1 cup broccoli florets
- 2 cups kale
- 2/3 cup chickpeas
- 1/4 of an avocado, sliced
- 1/2 cup cooked quinoa
- 2 tablespoons hummus
- 1 teaspoon paprika
- Salt & pepper to taste
- 1/2 cup raw cashews, soaked for 4 hours in 2 cups water
- 1 cup water
- 2 tablespoons tahini
- 2 garlic cloves
- 2 tablespoons cooked quinoa
- Salt & pepper to taste
Cuban Chicken with Chili Roasted Yams
By vealam
Marinate chicken for at least 1 hour at room temp…
- 1 small 4 - 4.5 lb chicken
- 1 orange- zest and juice
- 1 large lime- zest and juice
- 8 garlic cloves
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin seeds, toasted ( or ground cumin )
- 2 T oil
- 1 T olive oil
- 1 onion- sliced 1/2 thick rings
- 2 Bell peppers- sliced into 1/2 inch thick rings
- 1 Cup white wine
- 2 Bay leaves
- extra lime and cilantro for garnish
- 2 Yams- 1/2 inch thick slices, cut in half
- 2 T olive oil
- 1/2 tsp chili powder
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- lime wedges
Baked Chocolate Cake Donuts
By vealam
Preheat the oven to 450ºF
- For the glaze:
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 Tbsp. cornstarch
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 4 tablespoons vegetable oil
- 1 cup powdered sugar
- 2 tbsp water
Nacho Cheese Chicken Chowder
By vealam
In a large soup pot or Dutch oven heat about 3 tablespoons oil over medium heat
- olive oil, for sauteing
- 2 stalks celery, diced
- 1 yellow onion, diced
- 1 fire-roasted red pepper (jarred), diced
- 4 cloves garlic, minced
- 1/3 cup diced jalapeño peppers, fresh or jarred, ribs and seeds removed
- 1/2 teaspoons dried thyme
- coarse salt and fresh black pepper
- 1.25 pounds boneless chicken, cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 2 + 1/2 cups peeled and cubed russet potatoes
- 1 + 1/2 cups corn
- 2 tablespoons fresh chopped parsley
- 1 cup half & half
- 2 heaping cups shredded sharp white or yellow cheddar cheese
- plain corn tortilla chips, for serving
Cranberry Cheesecake Shortbread Bars
By vealam
Preheat the oven to 350 degrees
- 2 1/2 sticks(1 1/4 C.) Butter, softened
- 2 1/2 C. Flour
- 2/3 C. Powdered Sugar
- 1 pkg.(8 oz.) Cream Cheese, softened
- 1/3 C. Sugar
- 1/2 t. Vanilla
- 1 Egg
- 1/4 C. Sour Cream
- 1/2 C. Water
- 1/2 C. Orange Juice
- 1 T. Orange Zest
- 1 C. Sugar
- 12 oz. Fresh Cranberries
- Powdered Sugar, for dusting
Blueberry Zucchini Cake with Lemon Buttercream
By vealam
Preheat oven to 350 degrees F
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 1/4 cups white sugar
- 2 cups finely shredded and drained zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
- Lemon Buttercream
- 1 cup butter, room temperature
- 3 1/2 cups confectioners' sugar
- 1 lemon, juice and zest of (about 2 tablespoons)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt