LaLaCooks' profile page
Recipes
Vegetarian Cassoulet
By LaLaCooks
Melissa Roberts Review: Thought this was fabulous
- 3 medium leeks (white and pale green parts only)
- 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
- 3 celery ribs, cut into 1-inch-wide pieces
- 4 garlic cloves, chopped
- 1/4 cup olive oil
- 4 thyme sprigs
- 2 parsley sprigs
- 1 Turkish or 1/2 California bay leaf
- 1/8 teaspoon ground cloves
- 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
- 1 quart water
- 4 cups coarse fresh bread crumbs from a baguette
- 1/3 cup olive oil
- 1 tablespoon chopped garlic
- 1/4 cup chopped parsley
Fennel and Potato Hash
By LaLaCooks
by Ross Dobson
- 2 small fennel bulbs with fronds
- 2 tablespoons olive oil
- 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-to 3/4-inch cubes, patted dry
- 1/2 teaspoon fine sea salt
- Freshly ground pepper
- 1 garlic clove, chopped
- 1/4 cup coarsely chopped fresh Italian parsley
Classic Parmesan Scalloped Potatoes
By LaLaCooks
Gently stirring twice while baking promotes even cooking and creaminess to this dish
- 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 3 cups whipping cream
- 1/4 cup chopped fresh flat-leaf parsley
- 2 garlic cloves, chopped
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup grated Parmesan cheese
Spicy Chicken Shawarma
By LaLaCooks
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic clove...
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 5 tablespoons plain low-fat Greek-style yogurt, divided
- 2 tablespoons fresh lemon juice, divided
- 3 garlic cloves, minced and divided
- 1 pound skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tahini
- 4 (6-inch) pitas, halved
- 1/2 cup chopped cucumber
- 1/2 cup chopped plum tomato
- 1/4 cup prechopped red onion
Griddle-Baked Squash-Blossom Quesadillas with substitutes (Quesadillas Asadas de Lujo)
By LaLaCooks
1. Make the filling. In a small ungreased skillet over medium heat, roast the garlic and chiles, turning re...
- 2 garlic cloves, unpeeled
- 1 to 2 fresh serrano chiles, stemmed
- 6 ounces (about 1 packed cup) crumbled Mexican fresh cheese or dry (Italian-style) ricotta
- 1 teaspoon to 1 tablespoon chopped fresh herb—epazote is traditional in Mexico, but you can use cilantro, thyme, marjoram, basil or parsley
- 2 ounces thinly sliced dry-aged ham (American country ham, Spanish Serrano ham or prosciutto are all viable options), finely chopped
- 8 fresh squash blossoms (if you have them)
- Salt
- 1 pound (about 2 cups) fresh smooth-ground corn masa for tortillas
- OR 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
- 1 About 1 cup guacamole or salsa (roasted tomatillo salsa is my favorite here)
Flat Bread
By LaLaCooks
This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe du...
- 2 envelopes (½ ounce) active dry yeast
- 2 cups warm water (105°–115° F.)
- 1 tablespoon sugar
- 5 ½ cups flour
- 1 tablespoon coarse or kosher salt
- 3 tablespoon olive oil
- 1 small onion, thinly sliced
- ¾ teaspoon crumbled dried rosemary
- Freshly ground pepper to taste
CLASSIC BURGER SAUCE
By LaLaCooks
2 tablespoons mayonnaise 1 tablespoon ketchup 1/2 teaspoon sweet pickle relish 1/2 teaspoon sugar 1/2 teaspoon whit
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon sweet pickle relish
- 1/2 teaspoon sugar
- 1/2 teaspoon white vinegar
- 1/4 teaspoon ground black peppe
Chapatis
By LaLaCooks
These simple, traditional Indian flatbreads are wonderful served with any of the curried soup and stew recipes in t...
- 2 cups whole wheat pastry flour
- ½ teaspoon salt
- ¾ cup water, or as needed
SPINACH WITH PANCETTA, WHITE BEANS, AND BALSAMIC VINEGAR
By LaLaCooks
Heat oil in large Dutch oven or stockpot over medium heat until shimmering; add pancetta or bacon and sauté until ...
- 1 tablespoon olive oil
- 4 ounces pancetta or bacon, cut into 1/4-inch pieces
- 3 large cloves garlic , minced (about 2 tablespons)
- 1 can (15 ounces) cannellini beans , Great Northern, or white kidney beans, drained and rinsed
- 3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves
- 1 tablespoon balsamic vinegar
Crispy Tacos Picadillo
By LaLaCooks
Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes
- FOR THE PICADILLO
- 2 teaspoons vegetable oil
- 1/2 large white onion, finely chopped (1 1/2 cups)
- 1 pound ground chuck (80 percent lean)
- 1 tablespoon minced garlic (1 to 2 cloves)
- 2 medium tomatoes, coarsely chopped (2 3/4 cups)
- 1 1/2 teaspoons paprika
- 1 teaspoon ancho chili powder or pasilla chili powder (earthy.com)
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground pepper
- 3/4 teaspoon ground cumin
- 1 1/2 cups water
- 2 teaspoons white vinegar
- FOR THE TACOS
- Vegetable oil, for frying
- 20 corn tortillas
- Shredded iceberg lettuce, for serving
- Chopped white onion, for serving
- Shredded mild cheddar cheese, preferably longhorn, for serving
- Salsa Picante, for serving