LaLaCooks' profile page
Recipes
Ginger Garlic Green Beans
By LaLaCooks
by Gina Marie Miraglia Eriquez 96% would make it again Green beans cooked crisp-tender retain their vivid color a...
- 1 pound green beans, trimmed
- 3 garlic cloves
- 1 tablespoon soy sauce
- 1 tablespoon grated peeled ginger
- 2 teaspoons rice vinegar (not seasoned)
- 1 tablespoon vegetable oil
- 1/2 teaspoon Asian sesame oil
- 1 1/2 teaspoon sesame seeds, toasted
Fried Fish with PIckled Jalapeno Mayonnaise
By LaLaCooks
A nonstick skillet makes it possible to pan-fry fish in a thin film of oil supplemented with butter to improve breo...
- 1/2 cup mayonnaise
- 2 tablespoons chopped pickled jalapeno chiles
- 4 tablespoons chopped scallions
- 2 teaspoons lime juice
- salt and pepper
- 1 1/2 cups plain bread crumbs
- 2 large egg whites
- 4 skinless trout, catfish, or flounder fillets (5 to 7 ounces each)
- 5 tablespoons olive oil
- 3 tablespoons unsalted butter, cut into 2 pieces
- lime wedges for serving
Butternut Squash with Brown Butter
By LaLaCooks
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly wel...
- 2 tablespoons unsalted butter
- 1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
- 1/2 cup low-sodium canned chicken broth
- 1/4 cup water
- 1 tablespoon dark brown-sugar
Avocado-Cucumber Toss
By LaLaCooks
5.11 - Served with Vietnamese Flank Steak & Rice
- 4 tsp apple cider vinegar
- 1 Tbsp olive oil, extra-virgin
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1 cup(s) cherry tomato(es), quartered (about 12 tomatoes)
- 1 cup(s) (sliced) avocado, peeled (about 1 medium)
- 2 cup(s) cucumber(s), chopped
Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts
By LaLaCooks
by Kate Ewald
- 2 tablespoons olive oil
- 1 1/4 pounds red onions, thinly sliced
- 2 tablespoons balsamic vinegar
- 1/3 cup (packed) golden brown sugar
- 1/4 cup water
- 2 tablespoons (1/4 stick) butter
- Large pinch of salt
- 1 1/2 cups walnut halves
- 4 cups 1/2-inch cubes crustless country bread
- 3 tablespoons extra-virgin olive oil
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 5-ounce packages baby arugula
- 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled
Chicken Chow Mein
By LaLaCooks
To prepare your stir-fry: Put a large pan of water on to boil
- A thumb-sized piece of fresh root ginger
- 2 cloves of garlic
- ½–1 fresh red chile, to your taste
- 1 large skinless chicken breast fillet, preferably free-range or organic
- Sea salt and freshly ground black pepper
- 2 scallions
- A small bunch of fresh cilantro
- 1 bok choy
- Optional: 4 shiitake mushrooms
- 4 ounces (2 bundles) chow mein noodles
- Peanut or vegetable oil
- 1 heaped teaspoon cornstarch
- 1 × 8-ounce can of water chestnuts
- 2–3 tablespoons soy sauce
- 1 small lime
THAI PORK LETTUCE WRAPS
By LaLaCooks
Serve 6 as an appetizer or 4 as a main course
- 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note)
- 2 1/2 tablespoons fish sauce
- 1 tablespoon white rice (see note)
- 1/4 cup low-sodium chicken broth
- 2 medium shallots , peeled and sliced into thin rings (about 1/2 cup)
- 3 tablespoons juice from 2 limes
- 2 teaspoons sugar
- 1/4 teaspoon red pepper flakes
- 3 tablespoons roughly chopped fresh mint leaves
- 3 tablespoons roughly chopped fresh cilantro leaves
- 1 head Bibb lettuce , washed and dried, leaves separated and left whole
Shrimp and Snow Pea Stir-Fry
By LaLaCooks
Nutritional Information Calories: 274 (23% from fat) Fat: 7
- 1 teaspoon dark sesame oil
- 2 tablespoons bottled minced fresh ginger
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons sugar
- 1 teaspoon bottled minced garlic
- 1 small red bell pepper, cut into 1 1/2-inch pieces
- 1 small red onion, cut into 8 wedges
- 1 cup snow peas, trimmed
- 1 1/2 pounds peeled and deveined large shrimp
- 3 tablespoons sesame seeds, toasted
PAN-SEARED CHICKEN BREASTS
By LaLaCooks
For the best results, buy similarly sized chicken breasts
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter , melted
- 1 tablespoon unbleached all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon ground black pepper
- Lemon and Chive Pan-Sauce
- 1 medium shallot, minced (3 tablespoons)
- 1 teaspoon unbleached all-purpose flour
- 1 cup low-sodium chicken broth
- 1 tablespoon juice from 1 lemon
- 1 tablespoon minced fresh chives
- 1 tablespoon unsalted butter, chilled
- table salt and ground black pepper
Chopped Salad with Salsa Verde Dressing
By LaLaCooks
Great on its own or served alongside grilled fish, chicken or steak
- 3 tomatillos, husked, quartered
- 1/3 cup (lightly packed) cilantro
- 5 tablespoons fresh lime juice
- 1 teaspoon chopped jalapeño chili
- 1 garlic clove, peeled
- 6 tablespoons vegetable oil
- 1/2 cup finely chopped green onions
- 2 1/2 cups chopped romaine lettuce
- 2 cups chopped green cabbage
- 3/4 cup chopped seeded tomatoes
- 3/4 cup chopped peeled jicama
- 3/4 cup fresh corn kernels
- 1 avocado, pitted, peeled, diced
- 1/4 cup feta cheese, crumbled
- Corn tortilla chips (optional)