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Recipes
Slow Cooker Creamy Tomato Basil Tortellini Soup
By vealam
Heat olive oil in a large skillet over medium-high heat
- 1 3/4 cup diced carrots (3 medium)
- 1 3/4 cup diced yellow onion (1 large)
- 2 Tbsp olive oil
- 5 cloves garlic, minced
- 3 (28 oz) cans whole Roma tomatoes
- 1 (32 oz) carton vegetable broth
- 1/3 cup chopped fresh basil, plus more for garnish
- 2 bay leaves
- 1 Tbsp granulated sugar
- Salt and freshly ground black pepper, to taste
- 16 oz refrigerated three cheese tortellini
- 3/4 cup heavy cream
- Parmesan, shredded, for serving
Date, Pistachio and Cardamom Cake
By vealam
Coarsely chop the dates in a food processor
- 1 pound pitted dates (about 30 dates)
- 1 cup brandy
- 1/2 cup whole unsalted pistachios, shelled
- 1/4 cup chopped crystallized ginger
- Cooking spray
- 1 1/4 cup all-purpose flour
- 2 teaspoons ground cardamom
- 2 teaspoons ground coriander, optional
- 1 1/2 sticks unsalted butter, at room temperature
- 3/4 cup fine sugar
- 3 eggs, at room temperature
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for serving
- Whipped cream, optional for serving
- Minced pistachios, optional for serving
- Special equipment: 8- by 3-inch round springform pan
Slow-Cooker Herbed Balsamic Pork Roast
By vealam
Place pork roast in the slow cooker and top with the other ingredients
- One , 3-5 pound pork roast (shoulder or loin are great)
- 1 cup balsamic vinegar
- 1/4 cup honey
- 2 teaspoons dried rosemary
- 3-4 sprigs fresh thyme, or 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons sea salt
- 1/4 teaspoon ground black pepper
Hawaiian Marinated Flank Steak
By vealam
In a 9×13 baking dish, add ½ bottle of the marinade (save the rest for another use), pineapple juice, ginger, and...
- 1 1/2- 2 lbs. good quality flank steak*
- 1 bottle Veri Veri Teriyaki marinade (Soy Vay brand)
- 1 c. pineapple juice
- 1 inch piece of ginger, sliced
- 2 large sprigs of rosemary
- olive oil
- salt & pepper
- In addition to flank steak, you can substitute skirt steak or rib-eye.
Corn Chowder with Chilies
By vealam
(Carefully) slice the corn kernels off the cob
- 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
- 2 Tablespoons Butter
- 1-1/2 whole Yellow Onion, Diced
- 5 ears Corn, Shucked (about 4 Cups)
- 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
- 1 whole 4-ounce Can Diced Green Chilies
- 32 ounces, fluid Low Sodium Chicken Broth
- 1-1/2 cup Heavy Whipping Cream
- 1/2 teaspoons Kosher Salt (more To Taste)
- 3 Tablespoons Corn Meal OR Masa
- 1/4 cups Water
Vietnamese BBQ Shrimp Noodle Bowl
By vealam
For shrimp: In a bowl, combine shrimp with fish sauce, garlic, and Vietnamese Spicy BBQ Seasoning
- For assembly:
- 1 1/2 - 2 lbs. shrimp
- 2 teaspoon Season with Spice's Vietnamese Spicy BBQ Seasoning
- 3-4 garlic cloves, minced
- 1 tablespoon fish sauce
- 1 tablespoon canola oil
- 1 tablespoon honey and sriracha (optional)
- 8 oz. vermicelli (I used thin flat rice noodles)
- Cucumber slices
- Shredded carrots
- cilantro
- roasted peanuts
- lime wedges
- Nuoc Cham:
- 1/4 cup lime juice
- 2 tablespoon fish sauce
- 2 tablespoon water
- 1 tablespoon sugar
- 1 garlic, minced
- 1 red chile, minced
Hazelnut Crunch Cake with Mascarpone and Chocolate
By vealam
For the cake: Preheat the oven to 350 degrees F
- Cake:
- 1 box chocolate cake mix
- Crunch:
- 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
- 2/3 cup sugar
- 1/3 cup water
- Filling:
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 cup cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Topping:
- 1/4 cup bittersweet chocolate chips
- 1 tablespoon sugar
- 1 teaspoon orange zest
Slow Cooker Chicken Chili
By vealam
Place the first 4 ingredients into a 5 quart slow cooker
- 1 1/2 lbs. boneless, skinless chicken thighs or breasts
- 1 red onion, diced
- 2 garlic cloves, thinly sliced
- 2 x 14.5 oz. cans of diced tomatoes
- 1-2 tbsp. chili or taco seasoning
- 1/4 tsp. oregano
- 1/4 tsp. chipotle powder (optional)
- 1 x 14.5 oz can of white beans, rinsed and drained
- 1/4 c. cilantro, roughly chopped
- fresh cilantro
- yogurt or sour cream
- lime wedges
- shredded cheese
- sliced black olives
- pickled jalapenos
Singapore Noodles with Chicken
By vealam
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- Noodles:
- 8 cups water
- 4 oz uncooked rice stick noodles (from 8-oz package)
- Chicken:
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon curry powder
- 1 teaspoon chili garlic sauce
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1/2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1/4 teaspoon salt
- 1 red bell pepper, cut into thin strips (about 2 cups)
- 1/4 lb sugar snap peas, thinly sliced on the bias (about 1 1/4 cups)
- 6 green onions, greens and whites separated, thinly sliced on the bias
Whole Grain Olive Oil-Poppy Seed Loaf with Meyer Lemon Glaze
By vealam
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)
- Olive Oil-Poppy Seed Loaf Cake:
- 1 and 1/2 cups (180 grams) whole wheat pastry flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (200 grams) granulated sugar
- zest of 1 Meyer lemon, plus 1/4 cup freshly squeezed Meyer Lemon juice
- 1 cup (227 grams) plain whole-milk Greek yogurt
- 3 large eggs, room temperature
- 1/2 cup high-quality extra virgin olive oil
- 1 tablespoon poppy seeds
- Meyer Lemon Glaze:
- 3/4 cup (90 grams) powdered sugar
- 2 tablespoons freshly squeezed Meyer Lemon juice
- 1 tablespoon heavy cream*
- Meyer lemon zest, for garnishing