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Thai Ceviche with Coconut

Thai Ceviche with Coconut

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A refreshing starter or light main course, Sang Yoon's Thai take on a Latin American classic is a perfect balance o...

  • 1/4 pound cleaned squid—bodies sliced crosswise 1/4 inch thick, tentacles halved
  • 1/4 pound medium shrimp, shelled and deveined
  • 1/4 pound bay scallops or quartered sea scallops
  • 1/2 cup plain coconut water
  • 1/2 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice
  • 1/2 small red onion, minced
  • 1 medium shallot, minced
  • 1 red or green jalapeño, seeded and minced
  • 1 garlic clove, minced
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons light brown sugar
  • 1 teaspoon Sriracha chile sauce
  • 1/2 cup diced peeled cucumber
  • 1/3 cup coarsely shredded fresh or dried unsweetened coconut
  • Salt and freshly ground white pepper
  • 1/4 cup finely shredded basil, preferably Thai
0/5 (0 Votes)

Strawberry-Spinach Chicken Salad

Strawberry-Spinach Chicken Salad

By

Southern Living

  • 1 (6-oz.) package fresh baby spinach
  • 2 cups sliced strawberries
  • 1 cup diced nectarines
  • 3/4 cup diced English cucumber
  • 1/2 cup sliced red onion
  • 4 cups coarsely chopped grilled chicken breasts
  • 1 (3.5-oz.) package roasted glazed pecan pieces
  • 1 (8-oz.) bottle poppy seed dressing
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup crumbled blue cheese
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Basmati Cashew Rice

Basmati Cashew Rice

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Serve with Fall Vegetable Curry

  • 1 cup basmati rice
  • 1/4 cup unsalted cashew pieces
  • 1/4 teaspoon salt
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Chicken Cacciatora with Eggplant

Chicken Cacciatora with Eggplant

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Pollo Alla Cacciatora Con Melanzane Manfredi’s version of chicken cacciatora was chock-full of delicious Sicilia...

  • 2 or 3 small firm eggplants (1 pound total)
  • 2 teaspoons coarse sea salt or kosher salt, or to taste
  • 3 ½-pound chicken (preferably organic), trimmed and cut in pieces
  • 1 cup vegetable oil
  • 1 or 2 tablespoons all purpose flour
  • 2 tablespoons extra virgin olive oil
  • ½ cup finely chopped bacon (2 thick-cut strips)
  • 6 garlic cloves, crushed and peeled
  • ½ teaspoon peperoncino flakes, or to taste
  • 1 cup dry white wine
  • 3 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 2 tablespoons chopped fresh Italian parsley
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Samosa

Samosa

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Cooking with Amy: A Food Blog: Samosas:Recipe Sunday, January 25, 2004 I always assumed samosas were Indian

  • Filling:
  • 2 cups flour
  • 1/2 tsp salt
  • 4 Tbsp oil
  • 6 Tbsp water, more if necessary
  • 1 onion, finely chopped
  • 2 T oil
  • 4 large potatoes, cooked and cubed
  • 1 cup green peas
  • 1 t cumin
  • 1 t garam masala
  • 1/2 T fresh grated ginger
  • 1 T lemon juice
  • 4 T water
  • 1 t salt
  • pinch cayenne
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Seashell Salad with Buttermilk-Chive Dressing

Seashell Salad with Buttermilk-Chive Dressing

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1. Cook pasta according to package directions

  • 8 ounces  uncooked seashell pasta
  • 1 cup  frozen green peas
  • 1/4 cup  organic canola mayonnaise
  • 1/4 cup  fat-free buttermilk
  • 1 tablespoon  minced fresh chives
  • 1 teaspoon  chopped fresh thyme
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 cups  loosely packed baby arugula
  • 1 teaspoon  olive oil
  • 2 ounces  finely chopped prosciutto (about 1/2 cup)
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Green Salad with White Wine Vinaigrette

Green Salad with White Wine Vinaigrette

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1. Cook green beans in boiling salted water to cover 4 to 5 minutes or until crisp-tender; drain

  • 1 (8-oz.) package haricots verts (tiny green beans)
  • 1/2 cup  olive oil
  • 1/4 cup  white wine vinegar
  • 1 tablespoon  country-style Dijon mustard
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  pepper
  • 1/2 (5-oz.) package fresh baby spinach
  • 1/2 (5-oz.) package fresh arugula
  • 2 cups  torn Bibb lettuce
  • 1 avocado, peeled and chopped
  • 1/2 cup  chopped fresh parsley
  • 1/4 cup  chopped fresh tarragon
  • Garnishes: shaved Parmesan cheese, croutons
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Lobster Américaine

Lobster Américaine

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Dishes cooked à l'américaine are prepared with a luscious tomato-wine sauce

  • Sauce:
  • 2 (2-pound) whole Maine lobsters
  • 1 tablespoon canola oil
  • 1/2 cup sliced shallots
  • 2 tablespoons sliced garlic
  • 1 1/2 tablespoons black peppercorns
  • 2 tablespoons tomato paste
  • 1/2 cup brandy
  • 1/2 cup vermouth
  • 2 cups Shrimp Stock (see recipe)
  • 1/4 cup whipping cream
  • 1 basil sprig
  • 2 tarragon sprigs
  • 1/2 teaspoon fine sea salt, divided
  • 1/8 teaspoon freshly ground white pepper
  • Beurre monte:
  • 2 tablespoons water
  • 1/2 cup unsalted butter, cut into large pieces
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Fall Vegetable Curry

Fall Vegetable Curry

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Serve with Cashew Basmati Rice Lindsey I was amazed at how easy this recipe was

  • 1 1/2 teaspoons olive oil
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  • 2 teaspoons Madras curry powder
  • 1/2 cup organic vegetable broth (such as Swanson)
  • 1/4 teaspoon salt
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup plain 2% reduced-fat Greek yogurt
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Grilled Grouper with Watermelon Salsa

Grilled Grouper with Watermelon Salsa

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Southern Living JUNE 2011

  • 4 (4-oz.) grouper fillets
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt, divided
  • 3 tablespoons olive oil, divided
  • 2 cups chopped seedless watermelon
  • 1/4 cup chopped pitted kalamata olives
  • 1/2 English cucumber, chopped
  • 1 small jalapeño pepper, seeded and minced
  • 2 tablespoons minced red onion
  • 2 tablespoons white balsamic vinegar
0/5 (0 Votes)