LaLaCooks' profile page
Recipes
Sweet Potato-Beet Hash
By LaLaCooks
Recipe courtesy Melissa d'Arabian
- 1 large sweet potato, peeled and cut into 1/4-inch dice
- 1 large fresh beet, peeled and cut into 1/4-inch dice
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- 1 slice bacon, cut into lardons
- 1 small onion, diced
Mussels in Fennel Broth
By LaLaCooks
Chop fennel bulb to measure 2 cups
- 1 large fennel bulb with stalks
- 2 garlic cloves, thinly sliced
- 1/2 cup dry vermouth
- 4 pounds mussels, scrubbed and debearded
- 2 tablespoons butter
Ragu alla Bolognese
By LaLaCooks
Ricetta Tradizionale and Ricetta Antica Everyone traveling to Bologna, Emilia Romagna, is bound to eat ragù Bolog...
- 2 pounds ground beef (15-percent fat content)
- 2 pounds ground pork (15-percent fat content)
- 2 cups dry white wine
- 6 ounces bacon or pancetta
- 5 fat garlic cloves
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, minced in a food processor or finely chopped
- 2 large stalks celery, minced in a food processor or chopped
- 1 carrot, shredded
- ½ teaspoon salt, plus more to taste
- 6 tablespoons tomato paste
- 8 cups very hot milk
- Nutmeg for grating (to make ½ teaspoon, or more to taste)
- 2 cups or more hot turkey broth, hot Simple Vegetable Broth, or plain hot water or a combination of these
- Freshly ground black pepper
- 2 cups dry red wine
- 2 tablespoons tomato paste
- 2 cups canned plum tomatoes and juices, passed through a food mill or crushed by hand
- 8 to 12 cups or more hot turkey broth, Simple Vegetable Broth, or plain hot water
- 1 teaspoon freshly ground black pepper
Spinach with Lemon
By LaLaCooks
Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly
- 2 bunches fresh spinach (about 1 3/4 pounds), cleaned and still wet
- 3 tablespoons extra-virgin olive oil
- 1 lemon, cut in half crosswise
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
Lemon Pudding Cakes
By LaLaCooks
Serve with sugared fresh berries on top
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 large eggs, separated
- 2 tablespoons unsalted butter, at room temperature
- 1 cup skim milk
- 5 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- Fresh raspberries or blackberries, for serving
Chicken Parmesan Burgers
By LaLaCooks
Lauren Zembron, Boston, Cooking Light APRIL 2011
- 2 (3-ounce) square ciabatta rolls
- 1 garlic clove, halved
- 1/2 pound ground chicken
- 1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Cooking spray
- 1/4 cup shredded part-skim mozzarella cheese, divided
- 8 basil leaves
Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust
By LaLaCooks
For potatoes and stuffing: Position rack in center of oven and preheat to 400�F
- Potatoes and stuffing:
- 3 large unpeeled russet potatoes (each about 16 ounces), scrubbed
- 1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
- 2 tablespoons (1/4 stick) butter, melted
- 2 tablespoons chopped fresh cilantro
- 1 green onion, finely chopped
- 1 serrano chile, seeded, minced
- 1 tablespoon sesame seeds
- Coarse kosher salt
- Yogurt-spice paste
- 2 garlic cloves, coarsely chopped
- 2 teaspoons chopped peeled fresh ginger
- 2 teaspoons sweet or hot paprika
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 cup plain whole-milk Greek-style yogurt*
- 4 teaspoons vegetable oil
- 2 teaspoons fresh lemon juice
- 1/2 cup sesame seeds (about 2.6 ounces)
Southwestern-Style Shrimp Taco Salad
By LaLaCooks
Nutritional Information Calories: 228 Fat: 8
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons maple syrup
- 2 teaspoons chipotle hot sauce
- 3/4 pound medium shrimp, peeled and deveined
- 2 ears shucked corn
- Cooking spray
- 1 cup chopped romaine lettuce
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 3 plum tomatoes, chopped
- 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
- 1/3 cup light sour cream
- 1/4 cup diced peeled avocado
- Lime wedges (optional
Chinese Coleslaw
By LaLaCooks
The ingenious topping of quick-fried cellophane noodles makes this eye-catching slaw irresistibly crunchy
- 3 tablespoons hoisin sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- Vegetable oil, for frying
- 1 1/2 ounces dried cellophane noodles
- 1/2 lemon
- One 10-inch burdock or salsify root
- 2 cups packed mesclun (2 ounces)
- 1 1/2 cups finely shredded red cabbage
- 1 1/2 cups finely shredded green cabbage
- 1 large celery rib, cut into 2-inch julienned strips
- 1 small carrot, cut into 2-inch julienned strips
- 1 scallion, cut into 2-inch julienned strips
- One 2-ounce piece jicama, peeled and cut into 2-inch julienned strips ( 1/2 cup)
- 1/3 seedless cucumber, peeled and cut into 2-inch julienned strips ( 1/2 cup)
- 1/4 cup snow peas, julienned lengthwise
- 1 tablespoon chopped cilantro
- 2 tablespoons thinly sliced basil leaves
Tortilla Soup
By LaLaCooks
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar
- 6 tablespoons cooking oil
- 8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
- 1 onion, chopped
- 4 large cloves garlic, smashed
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
- 2 bay leaves
- 2 1/2 teaspoons salt
- 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
- 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1 avocado, cut into 1/2-inch dice
- 1/4 pound cheddar, grated
- Lime wedges, for serving