LaLaCooks' profile page
Recipes
Pasta Salad with Fresh Tomatoes and Basil
By LaLaCooks
Use only the ripest, most flavorful round tomatoes you can find
- Table salt
- 1 pound pasta (see note)
- 2 pounds ripe tomatoes , cored, seeded, and cut into 1/2-inch dice
- 1/4 cup extra-virgin olive oil
- 1 medium clove garlic , minced
- 1/4 cup shredded fresh basil leaves
- Ground black pepper
Quinoa Salad With Toasted Almonds
By LaLaCooks
Quinoa, which is used like a grain but is really a seed, can be found at natural foods stores and many supermarkets
- 1/4 cup slivered almonds
- 1/2 cup (3 ounces) quinoa
- 4 teaspoons olive oil
- 1 yellow bell pepper, ribs and seeds discarded, cut into 1/2-inch chunks
- 2 garlic cloves, minced
- 2 scallions, thinly sliced
- 1/8 teaspoon red-pepper flakes
- 1 teaspoon chopped fresh thyme, plus more for garnish (optional)
- 1/4 teaspoon coarse salt
- 1 medium zucchini, halved lengthwise and sliced 1/2-inch thick
- 1 large celery stalk, diced
- 1 lime, halved
Mediterranean Omelette
By LaLaCooks
Jorges Cruise - Belly Fat Cure Other sides: Toast, butter, hash browns, raspberries, sugar-free preserves
- 3 eggs
- 2 tbsp. half-and-half
- slat, pepper, and Lawry's Lemon Pepper Seasoning to taste
- 1 tbsp. butter
- 1 garlic clove, minced
- 2 button mushrooms, chopped
- 2 tbsp. green onions, chopped
- 1/4 cup spinach
- 2 tbsp. feta cheese
- 2 basil leaves, chopped
- cooking spray
Spaghetti Pomodoro
By LaLaCooks
Serve this quick-cook sauce over your favorite pasta with a dusting of freshly grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, finely minced
- Pinch of red pepper flakes
- 1 28-ounce can best-quality whole tomatoes, lightly pulsed in a blender
- 1/2 teaspoon salt
- Freshly ground black pepper
- Small pinch of sugar
- 1 sprig fresh basil
- 1 pound spaghetti
- Freshly grated Parmesan cheese
Wild Rice and Mushroom Stuffing
By LaLaCooks
by Jeanne Thiel Kelley
- 2 cups wild rice (about 12 ounces)
- 4 tablespoons (1/2 stick) butter, divided
- 4 tablespoons extra-virgin olive oil, divided
- 12 ounces fresh shiitake mushrooms, stemmed, sliced
- 12 ounces oyster mushrooms, sliced
- 2 large onions, chopped (about 4 cups)
- 1 large dried ancho chile,* stemmed, seeded, finely chopped
- 2 cups brown basmati rice
- 5 cups low-salt chicken broth
- 3 bay leaves (preferably fresh)
- 1 teaspoon (or more) coarse kosher salt
- 1/4 cup chopped fresh Italian parsley
Classic Mashed Potatoes
By LaLaCooks
Recipes courtesy Melissa d'Arabian Serve with Briased Cabbage & Rouladen
- 4 large russet potatoes
- 1 teaspoon salt
- 3 tablespoons butter
- 1/2 cup milk, plus more if needed, warmed
- 2 tablespoons sour cream
- Salt and freshly ground pepper
Shrimp and Ginger Siu Mai Dumplings
By LaLaCooks
Recipe courtesy Tyler Florence Recipes in This Episode Shrimp and Ginger Siu Mai Dumplings Shrimp and Egg Fried R
- 1 pound shrimp, shelled and deveined
- 1/2 pound ground pork
- 1 green onion, finely chopped
- 3 garlic cloves, minced
- 1 (2-inch) piece fresh ginger, grated
- 2 egg whites
- 2 teaspoons cornstarch
- 1/2 lemon, juiced
- 1 tablespoon low-sodium soy sauce, plus some for dipping
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10-ounce) package round wonton wrappers
- Canola oil, for brushing the steamer
- Savoy cabbage, for lining the steamer, optional
- Micro Arugula, for garnish
Three-Color Potato SaladT
By LaLaCooks
Myra grows different types of new potatoes in her garden, and this recipe may be our favorite way to serve them
- 1 ½ pounds small new potatoes, preferably in assorted colors such as red, purple, and yellow, scrubbed (peeling optional)
- Salt
- 4 About 4 cups cold water
- 8 About 8 ounces fresh green beans or wax beans, or a combination of both, trimmed, blanched, and cut into 1-inch lengths (1 ½ cups)
- 2 large ripe tomatoes, cored and cut into ½-inch dice
- 1 small red onion, halved through the stem end, then sliced crosswise very thin
- ½ cup Kalamata olives, pitted and halved
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons capers, drained
- Pinch dried red pepper flakes
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Freshly ground black pepper
Baked Eggs with Bacon and Spinach
By LaLaCooks
Preheat oven to 400F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels
- 6 slices applewood-smoked bacon
- 1 5-ounce bag baby spinach
- 2 whole wheat or sourdough English muffins, split horizontally, well toasted
- 4 large eggs
- 4 tablespoons heavy whipping cream
- Special equipment: 4 1-cup ramekins
Shrimp-Avocado Tacos
By LaLaCooks
Preheat oven to 325°F. Wrap tortillas in foil and place in oven
- 1 dozen fresh 6- or 7-inch corn tortillas
- 2 ripe Hass avocados
- 1 lime, quartered
- 1 to 2 medium tomatoes, finely diced
- 1/2 teaspoon salt
- 1 small onion
- 1 small head green-leaf lettuce
- 1/2 tablespoon corn or vegetable oil
- 1 pound easy-peel medium shrimp, peeled and halved lengthwise
- 1 teaspoon Mexican-style hot chili powder
- 1/2 teaspoon ground cumin