LaLaCooks' profile page
Recipes
Triple-Mustard Salmon
By LaLaCooks
F&W's Marcia Kiesel coats fish with Dijon mustard amped up with dry mustard, then dips the fillets into mustard see...
- 3 tablespoons toasted wheat germ
- 1 tablespoon yellow mustard seeds, crushed
- Four 6-ounce skinless salmon fillets
- Salt and freshly ground pepper
- 2 1/2 tablespoons Dijon mustard
- 1 1/2 teaspoons dry mustard
- 1 tablespoon canola oil
Rose's Vinaigrette
By LaLaCooks
All the green salads we had while growing up were dressed with my mother's vinaigrette
- 1 tablespoon minced shallot or garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon light-brown sugar
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Worcestershire sauce
- 2 1/2 tablespoons red-wine vinegar
- 2 tablespoons fresh lemon juice
- 3/4 cup extra-virgin olive oil
Herbed Arugula-Tomato Salad with Chicken
By LaLaCooks
Time: 30 minutes Flavor Hit: Herbes de Provence lend floral complexity to the salad
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 4 (4-ounce) chicken breast cutlets
- Cooking spray
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups halved cherry tomatoes
- 1 (5-ounce) package baby arugula
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon dried herbes de Provence
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, minced
- 3 tablespoons halved pitted kalamata olives
Pizza Dough
By LaLaCooks
Mario Batalli - This is an easy and versatile dough
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 2 teaspoons instant or rapid-rise yeast
- 1 tablespoonsalt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup dry white wine, at room temperature
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
Mexican Wedding Cookies
By LaLaCooks
Pastelitos de boda (literally,"wedding cookies") are a traditional dessert at Mexican weddings
- 1 cup almonds, plus 40 more for decorating
- 2 cups plus 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 8 ounces (2 sticks) unsalted butter, softened
- 2 1/4 cups sifted confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 large egg white, beaten
Goan Shrimp Curry
By LaLaCooks
Sanjeev Kapoor and his wife, Alyona, love beach vacations in Goa
- 3 dried red chiles
- 1/4 cup dried unsweetened coconut flakes
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- One 1-inch piece of fresh ginger, peeled and chopped
- 4 garlic cloves, chopped
- 1 teaspoon tamarind concentrate (see Note) or 1 tablespoon fresh lemon juice
- 1 tablespoon vegetable oil
- 1 small onion, cut into 1/4-inch dice
- 2 jalapeños, halved lengthwise
- 1 pound shelled and deveined medium shrimp
- 1 tablespoon malt or cider vinegar
- Salt
Chipotle Sloppy Joes
By LaLaCooks
Laura Martin, Cooking Light, APRIL 2009 Nutritional Information Calories: 273 Fat: 6
- Cooking spray
- 2 1/2 cups presliced Vidalia or other sweet onion
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 pound ground sirloin
- 1/2 cup prechopped green bell pepper
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 (8-ounce) can no-salt-added tomato sauce
- 5 (1 1/2-ounce) hamburger buns, toasted
Ratatouille with Whole Wheat Orzo
By LaLaCooks
Preheat oven to 450°F. Stir together eggplant, onions, half of the oil and salt in a large roasting pan, and then...
- 2 medium eggplants cut into 1/2-inch cubes
- 4 onions, chopped
- 1/2 cup olive oil
- 3 large yellow squash cut into 1/2-inch cubes
- 2 large red bell peppers cut into 1/2-inch cubes
- 8 plum tomatoes, peeled, seeded, and chopped
- 2 1/2 tablespoons garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- Salt to taste
- 1 pound whole wheat orzo, cooked
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh basil
Brown Rice Salad
By LaLaCooks
In a 10-inch saute pan over medium heat, fry the bacon until crisp
- 6 slices bacon
- 1/2 cup diced red onion
- 1/2 cup white wine vinegar
- 1/2 cup chicken broth
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon kosher salt, plus a pinch
- 1/2 teaspoon freshly ground black pepper
- 1 recipe Baked Brown Rice, recipe follows
- 1 tablespoon chopped fresh dill
Red Chile Pork Tamales (TamalesDe Puerco Con Chile Rojo)
By LaLaCooks
1. Preparing the filling. In a large blender or food processor (or working in batches), combine the chiles, garlic,...
- For the filling:
- 16 large (about 4 ounces) dried guajillo chiles, stemmed, seeded and each torn into several pieces
- 4 garlic cloves, peeled and chopped
- 1/2 teaspoon black pepper, preferably freshly ground
- 1/4 teaspoon cumin, preferably freshly ground
- 1 1/2 pounds lean boneless pork (preferably from the shoulder), cut into 1/2-inch cubes
- Salt
- For the batter:
- 10 ounces (1 1/3 cups) rich-tasting pork lard (or vegetable shortening if you wish), slightly softened but not at all runny
- 1 1/2 teaspoons baking powder
- 2 pounds (4 cups) fresh coarse-ground corn masa for tamales OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
- 1 to 1 1/2 cups chicken broth
- 2 1-pound packages banana leaves, defrosted if frozen