LaLaCooks' profile page
Recipes
Stuffed Artichokes
By LaLaCooks
Lidia Bastianich Carciofi Ripieni Italians love their artichokes in a thousand ways, and stuffed with seasoned br...
- Juice from 2 lemons
- Zest from 1 lemon
- 6 large artichokes
- 1 1/2 cups fine dry bread crumbs
- 1/2 cup grated Parmigiano-Reggiano or Grana Padano
- 1/2 cup toasted pine nuts, coarsely chopped
- 1/2 cup plus 2 tablespoons chopped fresh Italian parsley
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 2 large hard-boiled eggs, finely chopped
- 3/4 teaspoon kosher salt
- 1 cup dry white wine
- 1/8 teaspoon peperoncino flakes
A Simple Vegetable Broth Instead of Stock
By LaLaCooks
One of the mistakes I see many cooks making is automatically reaching for a can of chicken broth whenever a recipe ...
- Optional flavor enhancers:
- Chunks of onion, with peel
- Trimmed leaves of leek or scallion, cut up
- Chunks or peelings of carrot
- Chunks or peelings of celery
- 2 or 3 cloves of garlic with peel, smashed
- Several sprigs and stems of parsley
- Stalks and leaves of basil, oregano, marjoram, sage, or other herbs
- Pinch of peperoncino
- Strips of lemon peel
Raw and Cooked Salad
By LaLaCooks
Insalata Cruda e Cotta cookbook: Lidia's Italy This recipe is much like the wonderful salad I had at Manfredi's ho...
- 1 pound sweet onions, such as Vidalia or Walla Walla
- 1/2 cup extra-virgin olive oil, or as needed
- 1/2 teaspoon Coarse sea salt, or kosher salt, or to taste
- 3/4 pound Red Bliss potatoes, (3 to 6 potatoes, depending on size)
- 1/2 pound fresh green beans
- 2 ripe fresh tomatoes, (about 1/2 pound)
- 2 heads Bibb lettuce, (about 3/4 pound)
- 1/2 cup black olives, pitted
- 3 tablespoons small capers, drained
- freshly ground black pepper, to taste
- 3 tablespoons red wine vinegar
Tortilla Pie with Chicken
By LaLaCooks
Toast the tortillas over a low flame or in a dry skillet
- 12 corn tortillas (6-inch), toasted
- 2 cups cooked, shredded dark-meat chicken
- 1 can (4 ounces) chopped green chiles
- 1 1/2 cups Green or Red Salsa
- 1 cup sour cream
- 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)
Chicken with Mushroom Sauce
By LaLaCooks
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness usin...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 teaspoons canola oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped shallots
- 1 (8-ounce) package presliced mushrooms
- 2 minced garlic cloves
- 1/2 cup dry white wine
- 1 1/2 teaspoons all-purpose flour
- 3/4 cup fat-free, lower-sodium chicken broth
- 2 tablespoons butter
- 1 teaspoon minced fresh thyme
LEMON SABLES
By LaLaCooks
1. Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat
- 1 large egg
- 10 tablespoons (1 1/4 sticks) unsalted butter , softened
- 1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
- 1/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 4 teaspoons grated lemon zest
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- Confectioners' sugar
Brown Rice Pilaf with Mushrooms
By LaLaCooks
The wonderfully nutty and chewy brown rice in this simple pilaf is a great source of fiber
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 pound small, white mushrooms, quartered
- 5 medium scallions, thinly sliced crosswise
- Salt and freshly ground pepper
- 4 large garlic cloves, coarsely chopped
- 1 tablespoon soy sauce
- 1 cup long-grain brown rice
- 1 cup chicken stock or low-sodium broth
- 1 cup water
- 1/4 of a lime
Two-Mushroom Velouté
By LaLaCooks
The secret to this mushroom soup: a little crème fraîche
- 1 1/4 pounds white mushrooms1 pound finely chopped, 1/4 pound thinly sliced
- 1 tablespoon fresh lemon juice
- 4 1/2 cups chicken stock or low-sodium broth
- 1 pound shiitake mushrooms, stems discarded and caps finely chopped
- 2 large garlic cloves, minced
- 2 teaspoons vegetable oil
- Salt and freshly ground pepper
- 1/4 cup crème fraîche
- 1 1/2 teaspoons ground coriander
- Chopped chervil or parsley, for garnish
Quinoa Salad with Artichokes and Parsley
By LaLaCooks
WW - 2 for 1/3 cup Parsley has its own spot on the seder plate, representing spring
- 1 tablespoon olive oil
- 1 cup chopped spring or sweet onion
- 1/2 teaspoon chopped fresh thyme
- 1 (9-ounce) package frozen artichoke hearts, thawed
- 1 cup fat-free, lower-sodium chicken broth
- 1/2 cup uncooked quinoa
- 1 cup chopped fresh parsley
- 5 teaspoons grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
Wilted Spinach Salad with Bacon and Balsamic Vinaigrette
By LaLaCooks
We prefer the ease of prewashed baby spinach, sold in 5-ounce packages in most supermarkets
- 5 ounces baby spinach (about 6 cups)
- 2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1/2 small red onion , minced (about 1/2 cup)
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon granulated sugar
- 1 tablespoon balsamic vinegar