LaLaCooks' profile page
Recipes
Beef and Pinto Bean Chili
By LaLaCooks
Heat a Dutch oven over high heat
- Cooking spray
- 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt, divided
- 2 tablespoons canola oil
- 4 cups chopped onion (about 2 medium)
- 1/4 cup minced jalepeno peppers (about 2 large)
- 10 garlic cloves, minced
- 1 (12 ounce) bottle beer
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 tablespoons tomato paste
- 3 cups fat-free less-sodium beef broth
- 1 (28-ounce) can whole peeled tomatoes, drained and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 cup thinly sliced radish
- 1 avocado, peeled, pitted and chopped
- 6 tablespoons small cilantro leaves
- 6 tablespoons sour cream
- 6 lime wedges
Sweet Potato & Quinoa Salad
By LaLaCooks
Bittman: For a range of colors, flavors, and textures, this pretty little salad is a tough one to beat
- 2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
- 1 large or 2 medium (about 1 pound) sweet potatoes
- Salt
- 1 red bell pepper, cored, seeded, and diced
- 1/4 cup minced red onion or shallot
- Freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic, sherry, or red wine vinegar
- 1/4 cup fresh chives or parsley leaves, minced
Farro with Artichokes and Herb Salad
By LaLaCooks
MAKE-AHEAD STAFF-FAVORITE For this main course, do as Jonathon Sawyer does and prepare farro much as you would r...
- 4 tablespoons unsalted butter
- 1 carrot, finely diced
- 1 small celery root, peeled and finely diced
- 1 small onion, finely diced
- 2 celery ribs1 finely diced and 1 thinly sliced, plus 1/2 cup celery leaves
- 1 bay leaf
- 2 cups farro (14 ounces)
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- Salt and freshly ground pepper
- 3 tablespoons grated Grana Padano cheese, plus shaved cheese for garnish
- 4 ounces marinated baby artichokes, drained and halved (3/4 cup)
- 1/2 cup flat-leaf parsley leaves
- 1/4 cup snipped chives
- 1 tablespoon tarragon leaves
- 1 teaspoon white wine vinegar
- 1 tablespoon extra-virgin olive oil
Struffoli
By LaLaCooks
Recipe courtesy Giada De Laurentiis
- 2 cups flour, plus extra for dusting
- 1 large lemon, zested (about 2 teaspoons)
- 1/2 large orange, zested (about 2 teaspoons)
- 3 tablespoons sugar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 3 large eggs
- 1 tablespoon white wine, such as pinot grigio
- 1 teaspoon pure vanilla extract
- Canola oil, for frying
- 1 cup honey
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 cups hazelnuts, toasted (see Cook's Note)
- Vegetable oil cooking spray
- Sugar sprinkles, for decoration
- Powdered sugar, for dusting, optional
MARTHASTEWART.COM
By LaLaCooks
Directions Trim the ends from the broccoli rabe and cut the remaining stalks crosswise into 3/4-inch pieces at the...
- 1 1/2 cups best-quality store-bought chicken stock, or use homemade if you have
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon coarse salt
Stir-fried Baby Bok Choy with Shiitake Mushrooms
By LaLaCooks
Mark Bittman
- 1/4 cup dried shiitake mushrooms
- 1 1/2 pounds bok choy, trimmed
- 1/4 cup peanut oil
- 3 cloves garlic, minced, optional
- 1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
- 1/2 to 3/4 cup commercial oyster sauce
CRISP THIN-CRUST PIZZA
By LaLaCooks
All-purpose unbleached flour with a protein percentage no higher than 10
- 10 ounces unbleached all-purpose flour (about 2 cups), preferably Gold Medal, protein content no higher than 10.5 percent
- 1/2 teaspoon instant yeast
- 1/2 teaspoon honey
- 1/2 teaspoon table salt
- 6.2 ounces water (about 3/4 cup plus 1 1/2 teaspoons), preferably filtered or spring, 100 to 105 degrees
- 1/4 cup olive oil
- 1 cup tomato sauce (see recipe below)
- Quick Tomato Sauce
- 1 can (14 1/2 ounces) crushed tomatoes
- 1 large clove garlic , minced, or pressed through garlic press
- 1 tablespoon olive oil
- Arugula Topping
- 8 ounces whole milk mozzarella , shredded (about 2 cups)
- 10 ounces arugula (about 2 cups lightly packed), stemmed
- 2 tablespoons extra virgin olive oil
Mama Chang's Stir-Fried Shrimp and Scallions
By LaLaCooks
Joanne Chang's mother used to make this sweet-and-spicy shrimp stir-fry all the time
- 1 1/2 pounds shelled and deveined large shrimp
- 3 garlic cloves, sliced
- One 1-inch piece of fresh ginger, peeled and minced
- 1 1/2 teaspoons crushed red pepper
- 1 large egg white
- 2 teaspoons cornstarch
- 3/4 cup ketchup
- 1/2 cup low-sodium chicken broth
- 1 tablespoon sugar
- 1 1/2 teaspoons freshly ground pepper
- 1 1/2 teaspoons kosher salt
- 1/4 cup canola oil
- 3 scallions, thinly sliced
- 1/2 cup coarsely chopped cilantro
Savory Sausage, Spinach, and Onion Turnovers
By LaLaCooks
WW - 9
- Cooking spray
- 2/3 cup diced, peeled red potatoes
- 1/3 cup diced red bell pepper
- 1/3 cup diced yellow onion
- 2 (3.5-ounce) links hot chicken Italian sausage, casings removed
- 3 cups bagged washed baby spinach
- 2 tablespoons finely chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 2 tablespoons water
- 1 large egg white, lightly beaten
- 3 tablespoons grated fresh Parmigiano-Reggiano cheese
Focaccia
By LaLaCooks
This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe du...
- 2 cups warm water (105 to 115 F.)
- 1 tablespoon sugar
- 5 1/2 cups flour
- 1 tablespoon coarse or kosher salt
- 3 tablespoon olive oil
- 1 small onion, thinly sliced
- 3/4 teaspoon crumbled dried rosemary
- Freshly ground pepper to taste