LaLaCooks' profile page
Recipes
Pico de Gallo
By LaLaCooks
Staff Favorite
- 2 medium tomatoes, coarsely chopped
- 1/2 cup finely chopped white onion
- 2 tablespoons coarsely chopped cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- Salt and freshly ground black pepper
Turkey Sloppy Joes
By LaLaCooks
Roll up your sleeves for this neat, nourishing rendition of a meat-and-tomatoes favorite
- 1 tablespoon olive oil
- 4 carrots, coarsely grated (2 cups)
- 1 medium onion, minced
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 3 tablespoons tomato paste
- 3/4 pound ground turkey (93% lean, dark meat)
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons dark-brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 4 whole-wheat hamburger rolls, split
Watermelon Granita with Gingered Strawberries
By LaLaCooks
100% would make it again
- 4 cups cubed seedless watermelon
- 3/4 cup sugar, divided
- 3 tablespoons fresh lemon juice, divided
- 1 tablespoon minced peeled fresh ginger
- 4 cups quartered hulled strawberries
- print a shopping list for this recipe
Red Tomato Rice
By LaLaCooks
Rick Bayless, Mexico, One Plate At A Time
- 12 ounces (2 medium-small round or 4 to 6 plum) very ripe tomatoes, cored and roughly chopped or one 15-ounce good-quality whole tomatoes in juice, drained
- 1/2 small white onion, roughly chopped
- 2 garlic cloves, peeled and halved
- 1 3/4 cups chicken broth or water
- Salt
- 1 1/2 tablespoons vegetable oi
- 1 1/1 cups white rice, preferably medium-grain
- 2 medium carrots, peeled and chopped into 1/4-inch cubes
- Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapenos), a slit cut down the length of each one
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 1/2 cups defrosted frozen peas or coked fresh peas (tender, tiny ones will need to simmer as little as 4 minutes, larger ones as much as 15)
Crunchy Pecorino and Prosciuitto Breadsticks
By LaLaCooks
Janine DeMarco is a graduate of the Culinary Institute of America and a pastry chef who has worked with me at Tosca...
- 1 recipe homemade pizza dough
- (approximately 10 ounces)
- or store-made pizza or breadstick dough
- 1/4 cup Pecorino Romano cheese, finely grated
- 2 thick slices prosciutto, finely diced
- 2 to 3 tablespoons extra virgin olive oil
Cider VinegarBraised Chicken Thighs
By LaLaCooks
This is Cotton Row chef James Boyce's simple go-to, one-pot dish for entertaining
- 2 tablespoons extra-virgin olive oil
- 3 pounds chicken thighs, fat trimmed
- Salt and freshly ground pepper
- 5 carrots, sliced 1/2 inch thick
- 5 garlic cloves, thinly sliced
- 1 leek, white and light green parts only, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup cider vinegar
- 3 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons snipped chives
SAUTEED PEAS WITH LEEKS AND TARRAGON
By LaLaCooks
1. Heat oil in 12-inch skillet over medium-high heat until shimmering
- 2 teaspoons olive oil
- 1 small leek , white and light green parts cut into 1/4-inch dice (about 1/2 cup)
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 1 pound frozen baby peas (3 cups) (see note)
- 1/4 cup heavy cream
- 1/4 teaspoon sugar
- 2 tablespoons minced fresh tarragon
- 1 tablespoon unsalted butter
- 2 teaspoons white wine vinegar
- Table salt and ground black pepper
Tangy Apricot Vinaigrette
By LaLaCooks
1. Combine first five ingredients in a blender and blend until pureed
- 8 ripe apricots, pitted and diced
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 large garlic clove
- 1 teaspoon fresh thyme
- 2 tablespoons olive oil
Pastina with Peas and Carrots
By LaLaCooks
8.2010 - Jasper loves this recipe! Ally and I enjoyed it too
- 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 cup low-sodium chicken stock
- 1 cup frozen petite peas, thawed
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- Kosher salt
- 2 tablespoons chopped fresh basil leaves
Pan-Roasted Tomatoes with Herbs
By LaLaCooks
1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat
- 2 teaspoons olive oil, divided
- 1 pint multicolored grape tomatoes
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper