LaLaCooks' profile page
Recipes
Toasted Oatmeal With Walnuts and Apricots.
By LaLaCooks
This came from Martha Stewart's living magazine
- 1/4 cup walnut halves
- 1 1/4 cups oats, steel cut
- 5 cups water
- 1 cup dried apricot, chopped
- 1 pinch ground cinnamon
- 1/2 teaspoon coarse salt
- 2 teaspoons flax seeds, freshly ground
- 4 teaspoons honey (or to taste)
Coconut-Cashew Rice
By LaLaCooks
Serve this dish with Daniel Boulud's Brazilian seafood soup
- 1 cup dried unsweetened coconut flakes (1 1/2 ounces)
- 2 cups basmati rice, rinsed
- 3 cups water
- 1 1/2 teaspoons salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups salted roasted whole cashews (6 ounces)
Cucumber Ribbons with Lemongrass Ginger Vinaigrette
By LaLaCooks
PREPARE THE LEMONGRASS GINGER DRESSING Trim the ends of the lemongrass, remove and discard the outer layers, and mi...
- FOR THE GINGER DRESSING
- 1 lemongrass stalk
- 1/4 cup extra virgin olive oil
- 2 tablespoons Japanese brown rice vinegar (we actually used mirin)
- 1 teaspoon sugar
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon tamari or soy sauce
- FOR THE CUCUMBER RIBBONS
- 1 large European or hothouse cucumber
Mario Batali's Fresh Tagliatelle
By LaLaCooks
Directions Mound flour in center of a large work surface, and make a well in the middle
- 3 1/2 cups all-purpose flour, plus extra for kneading
- 5 large eggs
Lovely Cobb Salad
By LaLaCooks
Jorges Cruise - Belly Fat Cure
- Salad:
- 1/2 head romaine lettuce, chopped
- 1 head red-leaf lettuce, chopped
- 12 strips of bacon, cooked and chopped
- 4 hard-boiled eggs, chopped
- 1 avocado, diced
- 2 cups diced cooked chicken
- 1/2 cup diced tomato
- 1 cup sliced black olives
- Blue-cheese dressing:
- 1/2 cup extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1/3 cup blue-cheese crumbles
- 1 tsp. chopped shallots
- salt and pepper, to taste
Millet (or bulgur) Bowl with Black Beans and Vegetables
By LaLaCooks
This hearty meal is full of clean, flavorful ingredients
- MILLET
- 1/4 cup millet or bulgur
- One 15-ounce can black beans, drained and rinsed
- 2 tablespoons minced fresh ginger
- Kosher salt
- 1 cup water
- VEGETABLES
- 4 shiitake mushrooms (2 ounces), sliced 1/4 inch thick
- 1 medium carrot, peeled and cut into 1/4-inch-thick rounds
- 2 baby bok choy, halved
- 1/2 cup shredded red cabbage
- 1 scallion, thinly sliced
- Freshly ground black pepper
- 2 tablespoons toasted sunflower seeds
- DRESSING
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons apple-cider vinegar
Edamame with XO Sauce
By LaLaCooks
Recipe courtesy Chef John Calloway at Zengo in Denver
- 1-ounce dry scallops, soaked in water overnight
- 3/4-ounce dry shrimp, soaked in water overnight
- 6 ounces canola oil, for frying, see Cook's Note*
- 1-ounce shallots, chopped in food processor
- 3/4 tablespoon garlic, chopped in food processor
- 3/4 tablespoon finely chopped serrano chiles
- 3 1/4 ounces prosciutto, finely diced
- 3/4 tablespoon lemongrass, finely minced
- 1 teaspoon sesame oil
- 1 chile de arbol, finely minced in food processor
- 1/2 tablespoon sugar
- 1 teaspoon chicken bouillon
- 1/2 teaspoon finely ground black pepper
- 2 pounds plus 12 ounces frozen edamame
- 4 ounces XO sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon togarashi
Jalapeño-Roasted Potatoes
By LaLaCooks
Serve with Oven-Fried Chicken and Sweet-and-Sour Green Beans
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 1/4 cup extra-virgin olive oil
- 3 large jalapeños, sliced into 1/4-inch rings and seeded
- Salt and freshly ground pepper
Tagliatelle with Mushroom Ragu
By LaLaCooks
Mario Batali
- 1/4 cup extra-virgin olive oil
- 1 medium Spanish onion, finely chopped
- 12 ounces porcini mushrooms, trimmed and finely chopped
- 1/2 cup dry red wine
- 1 cup Mario Batali's Basic Tomato Sauce Mario Batali's Basic Tomato Sauce
- 1 tablespoon unsalted butter
- Coarse salt and freshly ground pepper
- 1 1/4 pounds Mario Batali's Fresh Tagliatelle
- Freshly grated Parmigiano-Reggiano, for garnish
Coconut Custards
By LaLaCooks
Infusing the milk with toasted coconut gives these custards a subtle, nutty flavor
- 1/2 cup sweetened shredded coconut
- 1 1/2 cups whole milk
- 1/4 cup sugar
- 1 envelope (1/4 ounce) unflavored gelatin
- 1 cup half-and-half
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt