LaLaCooks' profile page
Recipes
Ginger-Marinated Bulgogi-Style Chicken
By LaLaCooks
Recipe by Nick Fauchald The Good News Bulgogi, the Korean classic, calls for slices of rich beef; this version us...
- 1/3 cup low-sodium soy sauce
- 2 tablespoons toasted-sesame oil
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon freshly ground pepper
- 3 scallions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons toasted sesame seeds
- 1 1/2 pounds chicken breast cutlets, pounded 1/3 inch thick
- Vegetable oil, for brushingSERVE WITH
- Lettuce, steamed rice, kimchi, cucumbers and Sriracha chile sauce.
Eliopitta: Olive Bread
By LaLaCooks
Cat Cora
- 2 tablespoons olive oil
- 1 medium onion, chopped fine
- 4 cups flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cups warm water
- 1/4 cup extra-virgin olive oil
- 1 tablespoon thyme, chopped fine
- 1 cup Kalamata olives, pitted and chopped
- Milk, for a glaze
Mediterranean Barley with Chickpeas and Arugula
By LaLaCooks
Susan Russo, Cooking Light APRIL 2011
- 1 cup uncooked pearl barley
- 1 cup packed arugula leaves
- 1 cup finely chopped red bell pepper
- 3 tablespoons finely chopped sun-dried tomatoes, packed without oil
- 1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 2 tablespoons chopped pistachios
Shrimp and Sausage Jambalaya
By LaLaCooks
Copyright 2010, Amelia Durand, All Rights Reserved
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
Ceviche Salad with Avocado, Cilantro and Green Chile
By LaLaCooks
Rick Bayless Ceviches, the wonderful lime-marinated seafood cocktails of Latin American, are experiencing an evolu...
- 1 cup fresh lime juice
- 2 garlic cloves, peeled and roughly chopped
- 1 cup (loosely packed) roughly chopped cilantro
- Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
- Salt
- 1 to 1 ¼ pounds sashimi-grade bone-less, skinless fish (salmon, tuna and snapper are options you’ll likely find), cut into ½-inch cubes
- OR 1 to 1 ¼ pounds medium-to-small cooked shrimp
- 1 ripe avocado, pitted, flesh scooped from the skin, and cut into ¼-inch cubes
- 1 large head Boston/butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated
- 1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise, or a little chopped cilantro, for garnish
Roasted Lemon Zest Powder
By LaLaCooks
Kitchen recycling is my favorite hobby
- one - one or several organic lemons
Sauteed Spinach with Toasted Pine Nuts
By LaLaCooks
Sauteed spinach gets unexpected earthiness and crunch from toasted pine nuts
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 pounds baby spinach
- Coarse salt and freshly ground pepper
- 1/2 lemon
- 1/4 cup pine nuts, toasted
Spicy Chicken Shawarma
By LaLaCooks
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic clove...
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 5 tablespoons plain low-fat Greek-style yogurt, divided
- 2 tablespoons fresh lemon juice, divided
- 3 garlic cloves, minced and divided
- 1 pound skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tahini
- 4 (6-inch) pitas, halved
- 1/2 cup chopped cucumber
- 1/2 cup chopped plum tomato
- 1/4 cup prechopped red onion
Seared Mediterranean Tuna Steaks
By LaLaCooks
Heat a large nonstick skillet over medium-high heat
- 4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground coriander
- 1/8 teaspoon black pepper
- Cooking spray
- 1 1/2 cups chopped seeded tomato
- 1/4 cup chopped green onions
- 3 tablespoons chopped fresh parsley
- 1 tablespoon capers, drained
- 1 tablespoon extravirgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon bottled minced garlic
- 12 chopped pitted kalamata olives
Roasted Poblano Guacamole with Garlic and Parsley
By LaLaCooks
Recipe courtesy of Mexico: One Plate at a Time (Scribner, 2000) by Rick Bayless
- 2 medium (about 6 ounces) fresh poblano chiles
- 6 ounces (1 medium round or 2 plum) ripe tomatoes
- 2 garlic cloves, unpeeled
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 medium-large (about 1 1/4 pounds total) ripe avocadoes
- Salt
- 1 to 2 tablespoons fresh lime juice
- 2 tablespoons grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
- A few slices of radish for garnish