LaLaCooks' profile page
Recipes
Rose's Baked Artichoke Hearts
By LaLaCooks
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup finely chopped fresh curly leaf parsley
- 2 ounces Parmesan cheese, grated (1/4 cup)
- 2 ounces Pecorino Romano, grated (1/4 cup)
- 1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
- 1 teaspoon coarse salt
- Freshly ground pepper
- 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
- 2/3 cup extra-virgin olive oil, plus more for baking dishes
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves, minced (2 teaspoons)
Horseradish Chive Bread
By LaLaCooks
Serve with our Boeuf Bourguignon Soup
- 1 stick unsalted butter, room temperature
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- Coarse salt
- 1 large French bread loaf (or 2 small loaves)
Quick Vietnamese Noodle Soup with Beef
By LaLaCooks
Rocco DiSpirito likes to heat shirataki noodles (a low-calorie noodle made from tofu or a kind of sweet potato) in ...
- 3 cups chicken stock or low-sodium broth
- 2 cups water
- 1 tablespoon agave syrup
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon soy sauce
- Two 8-ounce packages shirataki noodles, rinsed and drained (see Note)
- 2 tablespoons fresh lime juice, plus lime wedges, for serving
- Salt and freshly ground pepper
- 1/2 pound trimmed beef tenderloin, very thinly sliced across the grain
- 1 teaspoon toasted sesame oil
- 1/2 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 1 cup mung bean sprouts
- Sriracha or other garlic-chile sauce, for serving
Hot Dogs with Green Tomato Relish
By LaLaCooks
When Skip Bennett steams lobsters on the Island Creek barge, he always tosses hot dogs into the pot for the last fe...
- 1 pound green (unripe) tomatoes, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- Kosher salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup distilled white vinegar
- 1 cup light brown sugar
- 2 teaspoons crushed red pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground ginger
Dilled Shrimp Salad with Herb Dill Dressing
By LaLaCooks
Shrimp: To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucep...
- Herb Dill Dressing:
- 1 cup dry white wi
- 1 teaspoon mustard seeds
- 1 A teaspoon red-pepper flakes
- 2 bay leaves
- 1 lemon, sliced
- 11/2 pounds large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh dill
- 1 teaspoon finely chopped garlic
- 1 teaspoon Dijon mustard 1/2 medium onion, sliced
- 1 large head romaine lettuce
- 4 ripe tomatoes, cut into wedges
- 6 fresh mushrooms, sliced
- Fresh dill sprigs (optional)
Spinach and Feta-Stuffed Potatoes
By LaLaCooks
This recipe gives potatoes a Greek-flavored spin
- 4 large baking potatoes
- One 10-ounce package frozen chopped spinach, thawed and drained
- ¼ cup 1% low-fat milk or soymilk
- 1 scallion, green part only, thinly sliced
- ½ cup finely crumbled feta cheese
Green Beans with Shallots and Hazelnuts
By LaLaCooks
WW - 2 per 3/4 cup serving Amount per serving Calories: 88 Fat: 5
- 2 quarts water
- 1 tablespoon kosher salt
- 1 1/2 pounds green beans, trimmed and cut into 3-inch pieces
- 2 tablespoons olive oil
- 4 shallots, thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped hazelnuts, toasted
Soy-Vinegar Dipping Sauce
By LaLaCooks
This classic condiment is a must-have if you are serving jiaozi (boiled dumplings)
- 1/2 cup soy sauce
- 1/4 cup Jinjiang (black rice) vinegar or rice vinegar
- 2 tablespoons fine ginger shreds (see Note)
Italian-American Meat Sauce
By LaLaCooks
Lidia Bastianich ugo di Carne If you have trouble finding ground pork, or if you prefer to grind your own, it's r...
- Two 35-ounce cans Italian plum tomatoes (preferably San Marzano)
- 1/4 cup extra virgin olive oil
- 2 medium yellow onions, diced (about 2 cups)
- 6 to 8 cloves garlic, peeled and chopped fine
- 5 to 6 meaty pork neck bones (about 3/4 pound)
- 1 pound ground beef
- 1 pound ground pork
- Salt
- 4 bay leaves
- 1 1/2 teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
- 3/4 cup dry white wine
- 1/3 cup tomato paste
- 3 to 4 cups hot water
Moroccan Stewed Fish with Couscous
By LaLaCooks
You can make this recipe using any white fish or salmon fillets
- 1 cup uncooked couscous
- 3 TBSP olive oil (divided - 1 TBSP and 2 TBSP)
- 3 TBSP fresh lemon juice (divided - 1 TBSP and 2 TBSP)
- 3/4 tsp fine sea salt (divided - 1/4 tsp and 1/4 tsp and 1/4 tsp)
- 1/4 tsp freshly ground black pepper (divided - 1/8 tsp and 1/8 tsp)
- 1 cup boiling water
- 2 (6-ounce) skinless halibut fillets, each cut in half
- 3/4 lb. peeled and deveined large shrimp
- 1 tsp cumin seeds
- 3/4 tsp ground cinnamon
- 2 garlic cloves, thinly sliced
- 1 fresh hot red chili, thinly sliced
- 1/2 cup clam juice
- 1 (14.5 oz.) can diced tomatoes, drained
- 1/2 cup frozen green peas, thawed
- fresh basil leaves (optional)