LaLaCooks' profile page
Recipes
Tahini Sauce
By LaLaCooks
until smooth. Add 1/2 cup hot water and whisk until well blended, adding more hot water by tablespoonfuls if mixtur...
- 1 cup tahini (sesame seed paste)*
- 1/2 cup fresh lemon juice
- 1/2 cup (or more) hot water
Eggplant, Zucchini, and Tomato Tian
By LaLaCooks
Joanne Weir, Cooking Light, JUNE 2010 Nutritional Information Calories: 191 Fat: 8
- 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
- 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
- Cooking spray
- 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 4 ounces French bread baguette
- 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh thyme
- 2 garlic cloves, minced
- 1/4 cup fat-free, less-sodium chicken broth
Crispy Udon Noodles with Nori Salt
By LaLaCooks
In a medium saucepan of boiling water, cook the udon noodles until they are almost al dente, about 4 minutes
- 4 ounces dried udon noodles
- Vegetable oil, for tossing and frying
- 1 sheet nori
- 1 tablespoon kosher salt
Ginger Lemon Cookies
By LaLaCooks
Directions Heat oven to 350 degrees
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
- 1 large egg
- 1 tablespoon grated lemon zest
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup crystallized ginger, cut into 1/8-inch dice
Sweet-and-Spicy Coleslaw
By LaLaCooks
While many traditional coleslaws contain sugar, this one gets its subtle sweetness from honey, apple, and raisins
- FOR THE SLAW
- 1/3 cup golden raisins
- 1 small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise
- 2 medium carrots, shredded (2 cups)
- 1 small apple, such as Granny Smith, cored and cut into 1/2-inch cubes (1 cup)
- FOR THE DRESSING
- 1/3 cup cider vinegar
- 1/4 cup honey
- 2 tablespoons spicy stone-ground mustard, preferably Creole (zatarains.com), or spicy brown mustard
- 1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons)
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil
Curried Couscous Salad
By LaLaCooks
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
- 1/2 teaspoon salt
- 1 (10-ounce box) couscous
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped, roasted and lightly salted cashews
- 1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large lemon, zested
- 1/3 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
Hot Tuna Salad
By LaLaCooks
Heat a griddle pan until it gets really hot then put your asparagus on it
- A bunch of asparagus (or a large handful of green beans), trimmed
- 2 handfuls of cherry tomatoes, quartered
- A large bunch of fresh basil, leaves picked, baby leaves kept to one side
- A handful of black olives, stones removed
- Extra virgin olive oil
- Juice of ½ a lemon
- Sea salt and freshly ground black pepper
- 2 tuna steaks, about 6 ounces each
- 2 tablespoons creme fraiche
Baked Brie
By LaLaCooks
2008, Ina Garten, All Rights Reserved Watch the cheese as it bakes and don't let it get too oozy
- 1/4 wheel brie
- 4 tablespoons honey
- pecans, sliced green apples, & crackers for serving
SHRIMP SALAD
By LaLaCooks
This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less
- 1 pound extra-large shrimp (21-25), peeled, deveined, and tails removed
- 1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
- 5 sprigs fresh parsley leaves plus 1 teaspoon minced parsley leaves
- 3 sprigs fresh tarragon leaves plus 1 teaspoon minced tarragon leaves
- 1 teaspoon whole black peppercorns plus ground black pepper
- 1 tablespoon sugar
- Table salt
- 1/4 cup mayonnaise
- 1 small shallot , minced fine (about 2 tablespoons)
- 1 small stalk celery , minced (about 1/3 cup)
GLAZED SALMON
By LaLaCooks
Use center-cut salmon fillets of similar thickness so that they cook at the same rate
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cornstarch
- 4 center-cut skin-on salmon fillets , 6 to 8 ounces each (see note)
- Ground black pepper
- 1 teaspoon vegetable oil
- 1 recipe glaze (Pomegranate-Balsamic Glaze, Asian Barbecue Glaze, Orange-Miso Glas, Soy-Mustard Glaze)