LaLaCooks' profile page
Recipes
Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta
By LaLaCooks
This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats...
- Kosher salt
- 1 cup Israeli couscous
- 1 medium English cucumber, peeled and finely diced (2 cups)
- 1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice; more as needed
- 1 teaspoon finely grated lemon zest
- Freshly ground black pepper
- 1 cup small-diced feta cheese
Summer Squash Croquettes
By LaLaCooks
Marie Rizzio, Interlochen, Michigan, Cooking Light, JUNE 2010 Nutritional Information Calories: 151 Fat: 6
- 4 2/3 cups coarsely chopped yellow squash (about 1 1/4 pounds)
- 1/2 cup chopped green onions
- 1 cup crushed saltine crackers (about 30 crackers)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 large eggs
- 1/4 cup yellow cornmeal
- Cooking spray
- 1 tablespoon canola oil, divided
- Sliced green onions (optional)
Caramelized Brussels Sprouts with Lemon
By LaLaCooks
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising
- 12 ounces Brussels sprouts, halved lengthwise, or quartered if large
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
Seafood Cakes with Mustard Crema
By LaLaCooks
Serve with Watercress salad* * Combine 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 tablespoon olive...
- 1/3 cup light sour cream
- 6 tablespoons chopped fresh parsley, divided
- 1 tablespoon stone-ground mustard
- 1/2 teaspoon black pepper, divided
- 7 teaspoons canola oil, divided
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 8 ounces peeled and deveined medium shrimp, chopped
- 8 ounces lump crabmeat, drained and shell pieces removed
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/4 teaspoon salt
- 2 large egg whites, lightly beaten
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
Ratatouille with Poached Eggs
By LaLaCooks
In late summer, making ratatouille is a natural choice; serving it with poached eggs adds a twist
- 1 large eggplant (about 1 pound), cut into 3/4-inch chunks
- Coarse salt and freshly ground pepper
- 2 large tomatoes, cut into 3/4-inch chunks
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 tablespoons chopped fresh thyme, plus leaves for garnish
- 1 tablespoon chopped fresh oregano
- 1 medium onion, halved and sliced 1/4 inch thick (3 cups)
- 4 garlic cloves, thinly sliced
- 2 zucchini (1 pound), cut into 3/4-inch chunks
- 2 yellow bell peppers (14 ounces), stems, ribs, and seeds removed, cut into 3/4-inch chunks
- 8 slices rustic bread
- 8 large eggs
COUSCOUS WITH DRIED CHERRIES AND PECANS
By LaLaCooks
Heat butter in medium saucepan over medium-high heat
- 3 tablespoons unsalted butter
- 2 cups couscous
- 2 garlic cloves , minced
- 3/4 teaspoon garam masala
- 1/8 teaspoon cayenne pepper
- 1/2 cup coarsely chopped dried cherries
- 1 1/4 cups water
- 1 cup low-sodium chicken broth
- 1 teaspoon table salt
- 3/4 cup coarsely chopped pecans , toasted
- 2 scallions , thinly sliced
- 2 teaspoons lemon juice
- Ground black pepper
Roasted Brussels Sprouts with Cabbage and Pine Nuts
By LaLaCooks
Staff Favorite If you're worried about pesticides on your produce, simplify your choices by eating more cabbage an...
- 1/2 cup pine nuts
- 1 pound brussels sprouts, quartered
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon pure chile powder, such as ancho
- 1 1/2 pounds red cabbage, very thinly sliced on a mandoline (6 cups)
- 1/2 cup dried cranberries
- 4 garlic cloves, thinly sliced
- 1 ounce Parmigiano-Reggiano cheese, thinly shaved
Shrimp Slaw with Cilantro-Lime Vinaigrette
By LaLaCooks
Kent Rathbun's weight loss prompted him to create healthy dishes for his Dallas restaurants
- 1 1/2 pounds medium shrimp, shelled and deveined
- 1/3 cup fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 1 jalapeño, seeded and minced
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1/2 pound green cabbage, cored and finely shredded (4 cups)
- 1/4 pound red cabbage, finely shredded (1 1/2 cups)
- 1/4 pound jicama, peeled and cut into thin matchsticks
- 1 medium carrot, coarsely grated
- 1 cup cilantro leaves
Chipotle Roast Chicken Tacos
By LaLaCooks
by Marcela Valladolid
- 1/4 cup (1/2 stick) butter, softened
- 1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
- 1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
- 1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
- 4 teaspoons minced canned chipotle chiles in adobo*
- 1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
- 1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
- 2 large onions, each cut into 8 wedges through root end, leaving root ends intact
- 12 garlic cloves, peeled
- 1 cup (or more) low-salt chicken broth
- 1/4 cup dry white wine
- 8 warm corn tortillas
- 1 avocado, halved, pitted, peeled, thinly sliced
Grissini
By LaLaCooks
These breadsticks turn bean soup into a super lunch
- 1 (11-ounce) can refrigerated French bread dough
- 2 tablespoons olive oil, divided
- 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
- 2 tablespoons lightly toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- Cooking spray