LaLaCooks' profile page
Recipes
Hearty Chicken Noodle Soup
By LaLaCooks
1. Heat oil in large soup kettle
- 1 tablespoon vegetable oil
- 1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
- 2 medium onions , cut into medium dice
- 2 quarts boiling water
- Table salt
- 2 bay leaves
- 1 large carrot , peeled and sliced 1/4-inch thick
- 1 medium rib celery , sliced 1/4-inch thick
- 1/4 teaspoon dried thyme
- 2 cups egg noodles (3 ounces), preferably wide
- 1/4 cup minced fresh parsley leaves
- Ground black pepper
Spanish-Style Tuna and Potato Salad
By LaLaCooks
1. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes
- 1 pound small red potatoes, quartered
- 1 pound haricots verts, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 1/4 cup thinly sliced shallots
- 3/4 teaspoon salt
- 1/2 teapoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1 (5-ounce) can albacore tuna in water,
- drained
- 1/4 cup extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 5 cups torn romaine lettuce
Italian Beef Stew
By LaLaCooks
1. Heat a Dutch oven over medium-high heat
- 7 teaspoons olive oil, divided
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
- 1 1/2 cups fat-free, lower-sodium beef broth
- 1/2 cup water
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 1 (8-ounce) package cremini mushrooms, quartered
- 3/4 cup (1/4-inch-thick) slices carrot
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
HEARTY MINESTRONE
By LaLaCooks
If you are pressed for time you can quick-brine your beans
- Table salt
- 1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)
- 1 tablespoon extra virgin olive oil , plus extra for serving
- 3 ounces pancetta , cut into 1/4-inch pieces (see note)
- 2 medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
- 1 medium carrot , peeled and cut into 1/2-inch pieces (about 3/4 cup)
- 2 small onions , peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 medium zucchini , trimmed and cut into 1/2-inch pieces (about 1 cup)
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1/2 small head green cabbage , halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)
- 1/8 - 1/4 teaspoon red pepper flakes
- 8 cups water
- 2 cups low-sodium chicken broth
- 1 piece Parmesan cheese rind , about 5 by 2 inches (see note)
- 1 bay leaf
- 1 1/2 cups V8 juice
- 1/2 cup chopped fresh basil leaves
- Ground black pepper
- Grated Parmesan cheese , for serving
Tarragon Green Beans
By LaLaCooks
Directions Melt butter in a large, high-sided skillet over medium heat
- 3 tablespoons unsalted butter
- 1 large shallot, finely chopped (1/2 cup)
- 2 pounds green beans, trimmed
- 1/2 cup dry white wine
- 2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
- Coarse salt and freshly ground pepper
Southwestern Chicken Salad
By LaLaCooks
Southern Living
- 3/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 4 cups chopped grilled chicken
- 3/4 cup diced poblano pepper
- Salt to taste
- Soft taco-size flour tortillas, warmed
- Toppings: diced mango, diced avocado, diced tomatoes, shredded Monterey Jack cheese
Nutted Chicken-Rice Noodle Casserole
By LaLaCooks
James Beard I first had this in a Danish restaurant in Seattle at least forty years ago, and I just loved the crus...
- 8 ounces rice noodles
- 3 to 4 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups chicken broth
- ½ cup heavy cream
- 2 tablespoons Cognac
- 1 ½ teaspoons salt; less, if you use canned chicken broth
- ½ teaspoon freshly ground black pepper
- 1 teaspoon tarragon
- Dash of Tabasco
- 3 cups poached chicken, removed from the bone
- ¾ cup sliced almonds, toasted
Beef and Scallion Stir-Fry
By LaLaCooks
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- Coarse salt
- 1/2 teaspoon red-pepper flakes, plus more for serving (optional)
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
- 4 cloves garlic, minced
- 2 scallions, sliced crosswise 1 1/2 inch thick, white and green parts kept separate
- White rice, for serving (optional)
Beef Teriyaki Crisps with Wasabi Mayonnaise
By LaLaCooks
Prepare the mayonnaise mixture and cook the steak up to a day in advance
- Steak:
- 1/4 cup fresh orange juice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons honey
- 2 teaspoons grated peeled fresh ginger
- 1/2 pound flank steak, trimmed
- Cooking spray
- Remaining ingredients:
- 1/2 cup reduced-fat mayonnaise
- 2 teaspoons wasabi paste
- 2 teaspoons rice vinegar
- 24 baked rice crackers
- Fresh chive pieces (optional)
Coconut Layer Cake
By LaLaCooks
Makes one 9-inch, 4-layer cake
- Cake
- 1 large egg
- 5 large egg whites
- 3/4 cup cream of coconut
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 1/4 cups cake flour (9 ounces), sifted
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon table salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
- 2 cups packed sweetened shredded coconut (about 8 ounces)
- Buttercream
- 4 large egg whites
- 1 cup granulated sugar
- pinch table salt
- 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
- 1/4 cup cream of coconut
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract