LaLaCooks' profile page
Recipes
Beef and Asparagus Negimaki
By LaLaCooks
Directions Preheat a grill or grill pan until hot, or prepare oven broiler
- Salt, for water
- 24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1 bunch scallions, greens only
- 1 1/2 pounds beef tenderloin
- Freshly ground black pepper, to taste
Mediterranean Barley with Chickpeas and Arugula
By LaLaCooks
WW - per each 1 1/4 c salad and 1 1/2 tsp
- 1 cup uncooked pearl barley
- 1 cup packed arugula leaves
- 1 cup finely chopped red bell pepper
- 3 tablespoons finely chopped sun-dried tomatoes, packed without oil
- 1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 2 tablespoons chopped pistachios
Roasted Summer Squashes with Caper Gremolata
By LaLaCooks
Amelia Saltsman, Cooking Light, JUNE 2010 Nutritional Information Calories: 43 Fat: 2
- Gremolata:
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 2 teaspoons extra-virgin olive oil
- 1 garlic clove, minced
- Squash:
- 4 cups multicolored pattypan squash, halved lengthwise
- 3 cups baby zucchini, trimmed
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Sauteed Baby Spinach
By LaLaCooks
Melt butter in a large skillet over medium heat
- 2 teaspoons butter
- 3 thinly sliced garlic cloves
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 10 -ounce package fresh baby spinach
Fresh Corn-and-Asiago Cheese Bread Pudding
By LaLaCooks
1. Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat
- 1 1/2 cups milk
- 1 cup whipping cream
- 3 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
- 4 cups fresh corn kernels
- 1 1/2 cups (6 oz.) shredded Asiago cheese
Tomato Cobbler
By LaLaCooks
Bittman: Everyone is intrigued by the idea of a savory version of one of their favorite desserts, and this one is ...
- Oil or butter for the baking dish
- 3 pounds ripe tomatoes (8 to 10 medium), cored and cut into wedges
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper
- 1 cup all-purpose flour, plus more if needed
- 1 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons (1/2 stick) butter, cut into large pieces and refrigerated until very cold
- 1 egg, beaten
- 3/4 cup buttermilk, plus more if needed
Asparagus Soup with Parmesan Shortbread Coins
By LaLaCooks
Staff Favorite "I adore savory cheese cookies with creamy asparagus soup," says Carla Hall
- 1 1/2 cups all-purpose flour
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
- 1 teaspoon dried thyme
- 1 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, softened
- 2 large egg yolks
Quick-Roasted Cherry Tomato Sauce with Spaghetti
By LaLaCooks
1. Preheat oven to 450°. 2
- 4 quarts water
- 1 tablespoon kosher salt
- 12 ounces uncooked spaghetti
- 2 pints cherry tomatoes
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
- 1/4 cup chopped or torn fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3/4 cup (3 ounces) crumbled semisoft goat cheese
Cannellini Stufati (Braised Cannellini)
By LaLaCooks
Pour the beans into a deep bowl and pour in enough cold water to cover them by 4 inches
- 1/2 pound (about 1 1/4 cups) dried cannellini or other small white beans, such as Great Northern or baby limas
- 4 sprigs fresh rosemary
- 2 tablespoons extra virgin olive oil
- Salt
Tomato-Vidalia-Bleu Cheese Salad
By LaLaCooks
Combine olive oil, vinegar, salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/4 teaspoons white wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 1/2 cups halved grape tomatoes
- 1/3 cup diced Vidalia onion
- 3 tablespoons crumbled blue cheese