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Recipes
Avocado, Tomato, and Mozzarella Crostini (vegetarian)
By vealam
Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray
- 8 slices French bread, about 1/4 to 1/2-inch thick (I used fresh French bread, day-old ok)
- 2 to 3 tablespoons olive oil, drizzled
- 1 medium ripe Hass avocado, peeled, pitted, and diced small
- 1 medium ripe tomato, diced small (I used an unpeeled Roma)
- 1/2 about 1/2 cup finely shredded mozzarella cheese
- salt and black pepper, to taste
- chiffonade about 10 fresh basil leaves, for garnishing
- balsamic reduction, optional for drizzling
Slow Cooker Beef on Rice
By vealam
Add beef, broth, and chopped onions to slow cooker
- 2 pounds beef chunks (aka: stew meat )
- 4 cups beef broth
- 1 onion, chopped
- 1 teaspoon Italian seasoning
- 2-3 teaspoons salt (or to taste)
- 1 teaspoon black pepper ( or to taste)
- 1/4 cup cold water
- 3 tablespoons corn starch
- 4-6 cups cooked white or brown rice
Sweet Potato Pie Bars
By vealam
For the crust: Preheat the oven to 350°F
- CRUST:
- 18 full graham crackers
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted
- FILLING:
- 2 cups (16 ounces) sweet potato puree
- 1/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon bourbon (or 1 teaspoon vanilla)
- 1 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- TOPPING:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Butternut Squash Goat Cheese Dip
By vealam
Preheat the oven to 425 degrees F
- 2 1/2 cups cubed butternut squash
- 3 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- a few grates of fresh nutmeg
- 11 ounces goat cheese, at room temperature
- 3 tablespoons freshly chopped herbs: oregano, basil, cilantro, parsley, sage
- buttery black pepper pitas
- 6 large pitas, sliced into triangles
- 4 tablespoons butter, melted
- freshly cracked black pepper
Baked Goat Cheese and Sun-Dried Tomato Dip
By vealam
Preheat oven to 375°. With a mixer, blend goat cheese, cream cheese, and garlic powder until combined and creamy
- 8 oz. goat cheese, at room temperature
- 8 oz. cream cheese, at room temperature
- 1/2 tsp. garlic powder
- 1 14.5-oz. can diced fire roasted tomatoes, drained
- 1/2 c. julienned sun-dried tomatoes with Italian herbs, packed in oil, drained and finely chopped
- 1/4 c. finely chopped Kalamata olives
- minced fresh basil, for garnish
buttermilk cake with strawberry buttercream
By vealam
Preheat the oven to 350. Butter three 8-inch round cake pans (make sure cake pans are at least 2 inches tall)
- Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (two sticks) unsalted butter at room temperature (about 70 degrees)
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- Strawberry Buttercream:
- 2 cups chopped strawberries
- 1/2 cup water
- food coloring (optional, see note)
- 4 egg whites, room temperature
- 1 1/4 cups sugar
- good pinch of salt
- 3/4 pound (3 sticks) unsalted butter
- 1 teaspoon vanilla
Chicken Parmesan
By vealam
Preheat the oven to 350 degrees F
- 4 slices whole-wheat bread (1-ounce each)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- Olive oil cooking spray
- 1 jar good-quality marinara sauce (about 3 1/2 cups)
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons (1/2-ounce) shredded Parmesan
Strawberries and Champagne Cupcakes
By vealam
To make the cupcakes: Preheat oven to 350 degrees
- For the cupcakes:
- 2 1/4 cup (280 grams) all-purpose flour
- 1 1/2 cup (300 grams) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (135 grams) strawberries, sliced
- 3 large eggs
- 1 cup (237 ml, 8 fl oz) sparkling wine
- 1 cup (237 ml, 8 fl oz) vegetable oil
- For the frosting:
- 1 1/2 cup (340 grams) unsalted butter
- 4 cups (455 grams) powdered sugar, sifted
- 1 teaspoon vanilla
- Pinch of salt
- 3-4 tablespoons strawberry pureé (strained to remove seeds, if desired)
Stewed Mushrooms + Polenta
By vealam
1. In a skillet, heat the butter over medium heat
- 2 lbs fresh mushrooms (such as oyster, cremini, chanterelle, and shiitake), cleaned, trimmed and sliced
- 2 shallots, peeled and sliced thinly lengthwise
- 2 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh tarragon, chopped
- 3 tablespoons butter
- 1.25 cups red wine
- Kosher salt
- Black pepper
- 6 cups water
- 1.5 teaspoons salt
- 1.5 cups corn meal
- 2 oz fresh grated parmesan cheese
- 2 tablespoons butter (make it 3 tablespoons if not adding creme fraîche)
- 2 tablespoons creme fraîche (optional)
Buttermilk Lemon-Scented Cake Loaves
By vealam
Preheat oven to 350 degrees F
- Cake:
- 3-1/4 cups (13 oz) cake flour, more for dusting
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 2 Tablespoons lemon zest (about 2 lemons)
- 4 large eggs, room temperature
- 1/2 cup sour cream room temperature
- 2 teaspoons pure vanilla extract
- 1-1/4 cups buttermilk, room temperature
- Lemon Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
- zest of one lemon