LaLaCooks' profile page
Recipes
Gingery Japanese Noodles with Mushrooms and Snow Peas
By LaLaCooks
1 Bring the broth or water with bouillon cube to a simmer in a large saucepan
- 5 cups prepared vegetable broth or 5 cups water with 1 vegetable bouillon cube
- One 8-ounce package soba (Japanese buckwheat noodles) or somen2 tablespoons light olive oil
- 1 teaspoon dark sesame oil
- 1 to 2 teaspoons grated fresh ginger1 tablespoon reduced-sodium soy sauce, or to taste
- 2 cups (about 4 ounces) snow peas
- 6 to 8 ounces fresh shiitake, cremini, or baby bella mushrooms, stemmed and sliced
- 2 to 3 scallions, thinly sliced
- Freshly ground pepper to taste
Naan
By LaLaCooks
Recipe courtesy Alex Guarnaschelli
- 2 cups chapati or bread or whole-wheat or all-purpose flour, plus extra for kneading and rolling
- 1/2 to 3/4 teaspoon kosher salt
- 1 1/4 teaspoons active dry yeast
- 2 tablespoons melted unsalted butter, slightly cooled, plus 2 teaspoons
- 3/4 cup whole milk yogurt
- 1 tablespoon warm water
- Canola oil, as needed
Bulgur Salad with Lightly Roasted Vegetables
By LaLaCooks
"I love to make this salad with my son," says Mehmet Gürs
- 2 cups coarse bulgur, rinsed
- 2 cups hot water
- 1 medium zucchini, cut into 1/4-inch dice
- 1 medium carrot, cut into 1/4-inch dice
- 1 small red onion, cut into 1/4-inch dice
- 1/2 red bell pepper, cut into 1/4-inch dice
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1/4 cup fresh lemon juice
- 1/2 medium cucumberpeeled, seeded and cut into 1/4-inch dice
- Crushed red pepper
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD
By LaLaCooks
Serves 12. Published November 1, 2010
- Meatballs
- 2 1/4 cups (about 6 ounces) panko bread crumbs
- 1 1/2 cups buttermilk (see note)
- 3 large eggs , lightly beaten
- 2 pounds 85 percent lean ground beef
- 1 pound ground pork
- 6 ounces thinly sliced prosciutto , chopped fine
- 3 ounces Parmesan cheese , grated (about 1 1/2 cups)
- 6 tablespoons minced fresh parsley leaves
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
- 1 1/2 teaspoons powdered gelatin , dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- Sauce
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups grated onion from 1 to 2 onions (see note)
- 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 6 cups tomato juice (bottled)
- 3 (28-ounce) cans crushed tomatoes
- 6 tablespoons dry white wine
- Table salt and ground black pepper
- 3 pounds spaghetti
- 1/2 cup minced fresh basil leaves
- 3 tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese , grated, for serving
Watermelon Bellinis
By LaLaCooks
1. Place watermelon, 2 tablespoons sugar, juice, and 1 cup wine in a blender; process until smooth
- 3 cups cubed seeded watermelon, frozen
- 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 3 cups chilled prosecco or other sparkling wine, divided
- Julienne-cut lemon rind (optional)
Lighter Beef Stew
By LaLaCooks
Directions Make the bouquet garnish: Put thyme, bay leaves, parsley, and peppercorns on a piece of cheesecloth; ti...
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 4 sprigs fresh flat-leaf parsley
- 1/2 teaspoon whole black peppercorns
- 3 tablespoons all-purpose flour
- Coarse salt and freshly ground pepper
- 1 3/4 pounds beef tenderloin, cut into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 3/4 cups homemade or low-sodium store-bought beef stock (14 ounces)
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup dry rose or white wine
- 6 canned whole plum tomatoes, crushed
- 6 medium carrots (about 12 ounces), peeled and cut into 3/4-inch pieces
- 2 medium parsnips (about 8 ounces), peeled and cut into 3/4-inch pieces
- 1 medium turnip (about 10 ounces), peeled and cut into 3/4-inch pieces
Tarragon Chicken
By LaLaCooks
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot
- Cooking spray
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup low-fat sour cream
- 2 tablespoons honey mustard
- 1 teaspoon dried tarragon
Tomato Relish
By LaLaCooks
Serve with Turkey Shawarma
- 1 pound ripe tomatoes, finely chopped (with seeds and juices)
- 2/3 cup finely chopped red onion
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 serrano chiles, seeded, finely chopped (about 2 tablespoons)
Upside-Down Pecan Pie
By LaLaCooks
This upside-down pie is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup honey
- 1 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 4 cups pecan halves (about 1 pound)
- 3/4 cup heavy cream
- All-purpose flour, for dusting
- 1/2 Pate Brisee (Pie Dough)
Turkey Orloff
By LaLaCooks
Julia Child
- 1/4 cup Plain raw white rice
- Salt
- 1 pound onions
- 1 1/2 Sticks butter
- 1 Egg plus 2 egg yolks
- 1/2 pounds Fresh mushrooms
- 1 Handful fresh parsley springs; (3 Tb minced)
- 1 /2 teaspoon Fragrant dried tarragon
- Pepper
- 12 Or more turkeybreast slices
- 5 tablespoons Flour for sauce; plus extra for turkey saute
- 1 tablespoon Vegeetable oil
- 3 cups Hot turkey stock
- cup Low-fat cottage cheese
- 1 cup Lightly pressed down coarsely grated mozzarella cheese