LaLaCooks' profile page
Recipes
Grilled Skirt Steak with Homemade Corn Tortillas, Grilled Tomatillo Salsa, and Cilantro
By LaLaCooks
Preheat a grill over high heat
- Grilled Skirt Steak
- 1 whole skirt steak, fat trimmed
- Kosher salt
- Pinch granulated sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon sweet paprika
- 2 teaspoons coriander seed
- Extra-virgin olive oil
- Tomatillo Salsa
- 5 tomatillos, peeled and rinsed
- 1 shallot, halved
- 1 garlic head, halved
- 2 jalapenos
- Extra-virgin olive oil
- Salt
- 2 limes, zested and juiced
- 1/2 cup freshly picked cilantro leaves
- Lime Creme Fraiche
- 2 cups creme fraiche
- 2 limes, juiced and zest of 1 lime
- Kosher salt and freshly cracked black pepper
- Corn Tortillas
- 2 cups masa harina
- 3 tablespoons lard, plus more for cooking
- 1 1/2 cups hot water
- For plating the "build your own taco"
- 3 corn tortillas
- 1 skirt steak, cut in half and sliced on the bias
- 2 tablespoons tomatillo salsa
- 2 tablespoons lime creme fraiche
- 1/2 cup freshly picked cilantro leaves
Tee Pon Pork
By LaLaCooks
Bruce Weinstein and Mark Scarbrough, Cooking Light, JUNE 2010 Nutritional Information Calories: 269 Fat: 10
- 1 tablespoon canola oil
- 3 1/2 pounds boneless pork shoulder, trimmed
- 1/2 cup less-sodium soy sauce
- 1/2 cup Shaoxing wine or dry sherry
- 1/3 cup packed brown sugar
- 2 tablespoons julienne-cut peeled fresh ginger
- 2 (3-inch) cinnamon sticks
- 1 star anise
- 8 teaspoons chopped fresh cilantro
Korean Rice Bowl with Steak, Asparagus, and Fried Egg
By LaLaCooks
by Ivy Manning
- 1 tablespoon sesame seeds
- 3/4 teaspoon fleur de sel
- 1/2 teaspoon New Mexico chile powder
- 1 1/2 pounds New York strip steak, trimmed
- 1/4 cup soy sauce
- 3 tablespoons Asian sesame oil, divided
- 2 green onions, finely chopped
- 2 tablespoons sugar
- 1 tablespoon sake or dry Sherry
- 1 garlic clove, minced
- 1 1/2 pounds slender asparagus spears, trimmed
- 2 teaspoons vegetable oil plus additional for brushing
- 6 large eggs
- 6 cups freshly cooked medium-grain white rice
- Korean hot pepper paste (kochujang)
- Kimchi
Spiced Butternut-Pumpkin Soup
By LaLaCooks
Southern Living Serve as first course or in small tasting size cups or bowls as an appetizer
- 2 tablespoons butter
- 1 large sweet onion, diced
- 1 large red bell pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons finely grated fresh ginger
- 1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)
- 1 small pumpkin, peeled and cubed (about 1 3/4 lb.)
- 1 large sweet potato, peeled and cubed
- 1 large Granny Smith apple, peeled and cubed
- 1 (32-oz.) container low-sodium chicken broth
- 2 bay leaves
- 1 1/2 teaspoons red curry paste*
- 1/2 teaspoon ground pepper
- 3/4 cup whipping cream
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Herb and Goat Cheese-Stuffed Chicken Breasts
By LaLaCooks
Caroline Wright, Cooking Light APRIL 2011
- 1/4 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 (4-ounce) package goat cheese
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 4 teaspoons olive oil, divided
- 1/4 teaspoon crushed red pepper
- 1 (10-ounce) package fresh spinach
- Lemon wedges (optional)
Roasted Zucchini and Mint Salad
By LaLaCooks
This summer salad is light and refreshing with the crunch of almonds and croutons and the brightness of mint and le...
- 8 zucchini, halved lengthwise
- 4 sprigs fresh mint
- 2/3 About 2/3 cup croutons
- 1/2 About 1/2 cup toasted almonds
- 1/2 cup extra virgin olive oil
- Juice of 3 lemons
- Kosher salt and freshly ground black pepper
- Fresh mint leaves
Beef Stroganoff
By LaLaCooks
1. Cut steak diagonally across grain into 1/4-inch-thick slices
- 1 (1-pound) top round steak (1 inch thick), trimmed
- 1 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1 (8-ounce) package sliced mushrooms (about 2 cups)
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 cup beef broth
- 1 (8-ounce) container low-fat sour cream
- 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
SPICY MEXICAN SHREDDED PORK TOSTADAS (TINGA) WITH HOMEMADE CHORIZO
By LaLaCooks
In all, the trimmed pork should weigh about 2½ pounds-- 1 1/2 pounds for the tinga and 1 pound for the chorizo mix...
- Tinga
- 3 pounds boneless pork butt , trimmed of excess fat and cut into 1-inch pieces (see note)
- 2 medium onions , 1 quartered and 1 chopped fine
- 5 medium garlic cloves , 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons)
- 4 sprigs fresh thyme
- Table salt
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1 (14.5-ounce) can tomato sauce
- 1 tablespoon ground chipotle powder (see note)
- 2 bay leaves
- Chorizo
- 1 pound boneless pork butt , trimmed of excess fat and cut into 1-inch pieces (see note)
- 1 teaspoon table salt
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- 1 1/4 teaspoons chili powder
- 3/4 teaspoon hot paprika
- 3/4 teaspoon ground chipotle powder (see note)
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cumin
- Tostadas
- 3/4 cup vegetable oil
- 12 (6-inch) corn tortillas (see note)
- Table salt
- Garnishes
- Queso fresco or feta cheese
- Fresh cilantro leaves
- Sour cream
- Diced avocado
- Lime wedges
Easy Asparagus Mushroom Omelette Recipe
By LaLaCooks
Bring 2cm water to a boil in a large frying pan
- 3 stalks fresh asparagus
- 2 eggs
- 2 tablespoons water
- Lite cooking spray
- 50 g sliced white mushrooms
- 50 g grated reduced-fat mozzarella cheese
SAUTEED PEAS WITH LEEKS AND TARRAGON
By LaLaCooks
1. Heat oil in 12-inch skillet over medium-high heat until shimmering
- Serves 4. Published November 1, 2009. From Cook's Illustrated.
- Do not thaw the peas before cooking. Regular frozen peas can be used in place of baby peas; increase the cooking time in step 2 by 1 to 2 minutes. Add the lemon juice right before serving, otherwise the peas will turn brown.
- 2 teaspoons olive oil
- 1 small leek , white and light green parts cut into 1/4-inch dice (about 1/2 cup)
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 1 pound frozen baby peas (3 cups) (see note)
- 1/4 cup heavy cream
- 1/4 teaspoon sugar
- 2 tablespoons minced fresh tarragon
- 1 tablespoon unsalted butter
- 2 teaspoons white wine vinegar
- Table salt and ground black pepper