LaLaCooks' profile page
Recipes
Coconut-Cashew Rice
By LaLaCooks
Serve this dish with Daniel Boulud's Brazilian seafood soup
- 1 cup dried unsweetened coconut flakes (1 1/2 ounces)
- 2 cups basmati rice, rinsed
- 3 cups water
- 1 1/2 teaspoons salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups salted roasted whole cashews (6 ounces)
Peppery Pasta with Arugula and Shrimp
By LaLaCooks
Splitting the shrimp in half helps a small amount stretch further
- 1 tablespoon minced fresh garlic, divided
- 1 1/4 teaspoons black pepper, divided
- 1/2 teaspoon salt, divided
- 1 (5-ounce) package fresh baby arugula
- 4 quarts water
- 8 ounces uncooked linguine
- 1 tablespoon olive oil
- 1/2 pound peeled and deveined medium shrimp, cut in half horizontally
- 2 tablespoons minced shallots
- 3/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 1/2 cup (2 ounces) shaved fresh Romano cheese
BUTTERY CROUTONS
By LaLaCooks
Heat butter and oil in 12-inch skillet over medium heat
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large slices high-quality sandwich bread , cut into 1/2-inch cubes (about 2 cups)
- Table salt
Pan-Seared Shrimp Po' Boys
By LaLaCooks
David Bonom, Cooking Light, JULY 2009 Nutritional Information Calories: 401 Fat: 12
- 1/3 cup reduced-fat mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped shallots
- 1 teaspoon capers, chopped
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1 pound peeled and deveined large shrimp
- 1 1/2 teaspoons salt-free Cajun seasoning
- 2 teaspoons olive oil
- 4 (2 1/2-ounce) hoagie rolls
- 1/2 cup shredded romaine lettuce
- 8 thin tomato slices
- 4 thin red onion slices
PASTA WITH TOMATO, PINE NUT, AND ARUGULA PESTO
By LaLaCooks
A half teaspoon of red wine vinegar and teaspoon of red pepper flakes can be substituted for the pepperoncini
- 1/4 cup pine nuts
- 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
- 3/4 cup arugula , lightly packed
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
- 1 teaspoon lemon juice
- 1 1/4 teaspoons grated lemon zest
- Table salt
- Pinch red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil
- 1 pound pasta , preferably linguine or spaghetti
- 1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving
LEXINGTON VINEGAR BARBECUE SAUCE
By LaLaCooks
Serve with Indoor Pulled Pork Barbecue
- INGREDIENTS
- 1 cup cider vinegar
- 1/2 cup ketchup
- 1/2 cup water
- 1 tablespoon sugar
- 3/4 teaspoon table salt
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon ground black pe
Hearty Garlic Greens
By LaLaCooks
Boston-based chef Jody Adams's favorite hearty autumn greens include beta carotene; and vitamin C-packed Swiss char...
- 1 1/2 pounds autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips
- 3 tablespoons extra-virgin olive oil
- 8 cloves garlic, sliced paper-thin
- 1 pound spinach
- 1/4 to 1/2 teaspoon red pepper flakes
KUNG PAO CHICKEN FOR TWO
By LaLaCooks
1.23.12 - Denis is in Vegas for a meeting so I'm cooking for 1
- 1/2 pound boneless, skinless chicken thighs , trimmed of fat and cut into 1-inch pieces
- 1 1/2 teaspoons dry sherry or rice wine
- 1 teaspoon soy sauce
- 2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
- 1/4 inch piece fresh ginger , peeled and minced (about 1 teaspoon)
- 2 tablespoons peanut oil or vegetable oil, plus an additional 1 teaspoon
- 1/4 cup roasted unsalted peanuts , or cashews
- 2 small whole dried red chiles (each about 1 3/4 to 2 inches long), roughly crumbled, or 1/2 teaspoon dried red pepper flakes
- 1/3 cup low-sodium chicken broth
- 1 teaspoon black rice vinegar or plain rice vinegar
- 1 teaspoon toasted sesame oil
- 1 1/2 teaspoons oyster sauce
- 1 1/2 teaspoons hoisin sauce
- 3/4 teaspoon cornstarch
- 1 small red bell pepper , cut into 1/2-inch dice
- 2 medium scallions , sliced thin
Mushroom, Butternut Squash & Gruyère Tart
By LaLaCooks
Pairing Suggestion Paul Roberts, the estate director of Bond Estates, adds nutmeg to the mushrooms in this buttery ...
- One 1 1/2-pound butternut squashpeeled, seeded and cut into 1/2-inch pieces
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 large shallot, thinly sliced
- 1 pound assorted mushrooms, trimmed and cut into 1-inch pieces
- 1 teaspoon sherry vinegar
- 1/4 teaspoon freshly grated nutmeg
- All-purpose flour, for dusting
- 14 ounces chilled all-butter puff pastry
- 2 large egg yolks
- 1/4 cup crème fraîche
- 1/4 pound Gruyère cheese, shredded
- 2 teaspoons chopped thyme
Pears and Camembert
By LaLaCooks
The cheese should be cold, so it can be sliced; the glaze will warm it when poured on top
- 1 8-ounce wheel Camembert or Brie cheese, cold
- 1 tablespoon unsalted butter
- 1 large Bosc pear, peeled and cut into 1/4-inch dice
- 2 tablespoons brandy
- 1 teaspoon chopped fresh rosemary, plus more for garnish
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 8 walnut halves