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Recipes
Peach Cobbler Muffins
By vealam
Is it dessert or breakfast? Enjoy all the goodness of homemade peach cobbler in portable, single-serve muffins any
- 2 cups unbleached all-purpose flour
- 3/4 teaspoon baking powder, preferably aluminum-free
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1 cup buttermilk
- 5 tablespoons vegetable oil
- 1 large egg
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 cups peeled, cubed (1/2-inch cubes) fresh or frozen peaches
- Turbinado sugar for sprinkling
Vegetable Lasagna
By vealam
Preheat the oven to 400 degrees F
- Two 15-ounce containers part-skim ricotta
- 2 large eggs
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon cracked black pepper, plus more for seasoning
- One 10-ounce package frozen chopped spinach, thawed, excess moisture squeezed out
- 2 cups shredded mozzarella cheese
- 1 1/2 cups shredded Parmesan
- 1 cup fresh basil leaves, torn
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 3/4 cup shredded carrot
- 1 yellow squash, diced
- 1 zucchini, diced
- 6 cups store-bought or homemade marinara sauce
- 12 no-boil lasagna noodles (8 ounces)
Tuscan Tomato Bread Soup
By vealam
Tuscan Tomato Bread Soup is an easy, inexpensive meal that requires very minimal ingredients
- 4 cups 1/2 inch cubed ciabatta bread
- 1 tbsp + 2 tsp olive oil, divided
- 1 1/4 tsp salt, divided
- 1/2 tsp garlic powder
- 1/4 tsp dried italian seasoning
- 1 cup diced onion
- 1 cup diced carrot
- 1 large garlic clove
- 28 oz canned whole plum tomatoes
- 2 cups low-sodium chicken stock
- 1/2 tsp sugar
- 1 parmesan cheese rind
Frida’s Mule Cocktail
By vealam
by Maxwell Tielman July 24, 2015
- 1 cup jalapeno infused mezcal*
- 1/4 cup freshly squeezed lime juice
- 2 cups+ more for topping ginger beer
- Agave nectar (optional)
- Lots of crushed ice
- Lime wedges, sliced jalapenos, and gooseberries for garnish
Caramel Apple Cinnamon Bars
By vealam
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside
- Bars:
- 1/2 cup unsalted Horizon Organic Butter (1 stick), melted
- 1 large Horizon Organic Egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon (not teaspoon)
- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 1 cup all-purpose flour
- 2 medium/large apples, grated (about 1 1/2 cups grated apples measured loosely, not packed. I used 2 unpeeled Fuji, or try Braeburn or Gala)
- Topping:
- 1 medium/large apple, sliced into 1/8-inch slices, about 12 to 15 thin slices (I used 1 unpeeled Fuji)
- 1 teaspoon cinnamon
- 1/4 about 1/4 cup caramel sauce or salted caramel sauce, drizzled
Shrimp & Grits
By vealam
by Preston and Ginger Madson
- Grits:
- 1 cup yellow grits (not instant)
- 1 cup grated sharp white cheddar
- 1 tablespoon unsalted butter
- 1 jalapeño, seeded, diced
- 1/4 cup heavy cream
- Kosher salt
- freshly ground pepper
- Shrimp:
- 1/2 cup 1/3" cubes tasso, andouille sausage, or bacon
- 1 tablespoon vegetable oil (optional)
- 3 garlic cloves, sliced
- 2 tablespoons (1/4 stick) butter, divided
- 16 large shrimp (about 1 pound), peeled, deveined
- 1/4 cup (or more) beer
- 1/4 cup low-salt chicken stock
- 4 large eggs
- 1 tablespoon chopped fresh tarragon
Coeur à la Crème With Roasted Strawberry Sauce
By vealam
Make the coeur à la crème: Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out
- For the coeur à la crème:
- 2 ounces cream cheese, room temperature
- 2 ounces fresh goat cheese, room temperature
- 1 teaspoon vanilla paste or vanilla extract
- 1/4 teaspoon finely grated lemon zest
- Pinch of kosher salt
- 1/3 cup heavy cream
- 2 tablespoons powdered sugar
- For the strawberry sauce:
- 1/2 pound strawberries (about 2 cups), hulled, quartered
- 2 tablespoons brandy
- 2 tablespoons sugar
- 1 teaspoon vanilla paste or vanilla extract
- 1/4 teaspoon freshly ground black pepper
- Pinch of kosher salt
- 1 teaspoon fresh lemon juice
- Finely grated lemon zest (for serving)
- Special Equipment:
- 2 (4") coeur à la crème molds; cheesecloth
Homemade Ranch Dressing Recipe
By vealam
Mix all of the ingredients together in a small bowl
- 3 tablespoons mayonnaise
- 2 tablespoons buttermilk
- 2 tablespoons sour cream
- 1 teaspoon champagne or white vinegar
- 1 clove garlic, pressed or finely minced
- 1 tablespoon chopped chives
- 1 tablespoon Italian parsley, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried dill
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper
Coconut Crumb Muffins
By vealam
Preheat oven to 375F. Fill muffin tins with liners, set aside
- Topping:
- 2 cups all purpose or whole wheat pastry flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 cup whole milk (room temperature)
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 2 large eggs (room temperature)
- 1/2 cup all purpose flour
- 1/2 cup shredded, sweetened coconut
- 1/4 cup coconut oil, melted
- 3 tablespoons brown sugar
Apple Fritter Bread
By vealam
heat oven to 350 toss diced apples with 1/3 cup sugar and 1 tsp cinnamon - set aside combine 1/4 cup brown sugar wi
- 2 granny smith apples, peeled and diced
- 2/3 cup sugar, divided
- 2 tsp cinnamon, divided
- 1/4 cup brown sugar
- 1/2 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg (optional)
- 1/2 cup milk
- for the glaze -
- 1/2 cup confectioners sugar
- 1 - 2 tbsp cream, half and half, or milk