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Recipes
Brown Butter Peach Cobbler
By vealam
Preheat oven to 375F. In a 10-inch skillet melt the butter over medium heat
- 1 stick {1/2 cup} Unsalted Butter
- 1 cup Unbleached All Purpose Flour
- 2 cups Sugar, divided
- 1 tablespoon Baking Powder
- 1/8 teaspoon Kosher Salt
- 1 cup Half and Half or Whole Milk
- 5 cups sliced Fresh Peaches {about 5 or 6}
- 1 Lemon, juiced
- 1/2 teaspoon Pure Vanilla Extract
- 1/8 teaspoon ground Cardamom
Strawberry Tart
By vealam
Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/3 cup cold butter or margarine, cut up
- 2 tablespoons cold shortening
- 3 tablespoons cold water
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups half-and-half
- 5 egg yolks
- 1 teaspoon rose water or orange-flower water (optional)
- 3 tablespoons butter or margarine
- 1 teaspoon vanilla extract
- 1 quart fresh strawberries, sliced
- Garnish: fresh mint sprig
Spinach Artichoke Lasagna
By vealam
Hello! I cook fresh, vegetarian recipes
- Tomato sauce:
- (or substitute 2 cups prepared marinara sauce)
- 1 can (28 ounces) diced tomatoes
- 1/4 cup roughly chopped fresh basil
- 2 tablespoons olive oil
- 2 garlic cloves, pressed or minced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Spinach artichoke mixture:
- 2 cups (16 ounces) low fat cottage cheese
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 smallish red onion)
- 1/4 teaspoon salt
- 4 cloves garlic, pressed or minced
- 1 cup jarred or defrosted frozen artichokes (simply omit for a classic spinach lasagna), quartered if necessary
- 12 ounces baby spinach, preferably organic
- Freshly ground black pepper, to taste
- Remaining lasagna ingredients:
- 9 DeLallo organic whole-wheat no-boil lasagna noodles
- 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
- Garnish:
- sprinkling of additional chopped fresh basil
Chicken Quinoa Bowls with Provolone
By vealam
Warm 1 tablespoon olive oil in small saucepan over medium heat
- 2 tablespoons olive oil, divided
- 1 cup uncooked quinoa
- 2 1/2 teaspoons salt, divided
- 2 cups chicken or vegetable stock
- 1 pound boneless, skin-on chicken breasts
- 1/4 teaspoon black pepper
- 2 ears corn
- 1 red pepper, stem and seeds removed, chopped
- 1/4 cup pine nuts, toasted
- 1/2 cup (4 ounces) Wisconsin provolone cheese, grated
- 1 small bunch basil, chopped
5-Ingredient Honey Sriracha Crock-Pot Chicken
By vealam
Place 5 chicken breasts on the bottom of a crock-pot
- 5 chicken breasts, 4 oz. each
- 1/2 cup tamari (or coconut aminos or soy sauce)
- 1/2 cup honey
- 1/2 cup siriracha
- 2 tablespoons minced garlic
Slow Cooker White Chicken Chili
By vealam
Combine the chicken, onions, celery, green chili peppers, garlic, cumin, 1 1/2 teaspoons of salt, coriander, oregan...
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 4-ounce cans diced green chili peppers, preferably "fire-roasted"
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 1/2 to 2 teaspoons kosher salt
- 1/2 teaspoon coriander
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken stock
- 1 13.5-ounce can cannellini or navy beans, drained and rinsed
- 1 cup frozen corn
- To serve: shredded monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce
Classic Southern Caramel Cake
By vealam
CAKE: Preheat oven to 350 degrees
- CAKE:
- 1 cup butter (2 sticks)
- 2 cups sugar
- 4 eggs
- 3 cups flour, self-rising
- 1 cup buttermilk
- 2 teaspoons vanilla
- FROSTING:
- 2 cups sugar
- 1 cup buttermilk
- 1/2 cup Crisco
- 1/2 cup butter
- 1 teaspoon baking soda
Grilled Vegetables
By vealam
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat)
- 3 red bell peppers, seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 bunch (1-pound) asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
White Chicken Enchilada Lasagna
By vealam
In a large bowl combine all the cheeses, toss to combine
- FOR THE MEXICAN 3-CHEESE BLEND:
- 1 (8 ounce) brick Monterey Jack cheese
- 1 cup freshly grated Colby cheese
- 1 cup freshly grated pepper jack cheese
- FOR THE CHICKEN FILLING:
- 4 cups shredded cooked chicken
- 1 (8 ounce) brick softened cream cheese
- 3/4 cup finely diced yellow onion
- 1/2 cup finely diced green bell pepper
- 4 green onions, sliced
- 1-1/2 cups 3-cheese blend
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- FOR THE SAUCE:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1-1/2 cups low-sodium chicken broth
- 2 pinches salt
- freshly ground black pepper
- 1 cup sour cream
- 1 (4.5 ounce) can of chopped green chiles
- 1 cup 3-cheese blend
- 3/4 teaspoon ground cumin
- 6 (6-inch) flour tortilla cut in half (12 halves total)
Quick Rustic Apple Tart
By vealam
For the Tarts: Prepare Perfect Apple Pie Filling with Cinnamon and Cognac and refrigerate
- For the Tarts:
- 1 recipe Perfect Apple Pie Filling with Cinnamon and Cognac
- 2 refrigerated pie crusts from at 16.7-ounce package
- For the Oatmeal Crumble Topping:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oatmeal
- 1/2 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter, melted by not hot
- For the Perfect Apple Pie Filling with Cinnamon and Cognac:
- 3/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 pounds crisp, firm apples such as Granny Smith, cored, peeled and sliced 1/4-inch thick, about 12 heaping cups
- 4 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons brandy
- 1 teaspoon vanilla