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Recipes
Scallopine in Lemon-Caper Sauce
By LaLaCooks
Scaloppine Piccata Cerignolas are large green olives, each the size of a plump almond, with a very nutty, buttery f...
- 2 lemons
- 4 servings veal, chicken, turkey or pork scallopine (see Note)
- Salt
- Freshly ground black pepper
- All-purpose flour
- 6 tablespoons extra virgin olive oil
- 6 tablespoons unsalted butter
- 2 cloves garlic, peeled
- 10 large green olives (preferably Cerignola), cut away from the pit in wide strips (about 1/2 cup)
- ¼ cup small capers in brine, drained
- ½ cup dry white wine
- 1 cup Chicken Stock or canned reduced-sodium chicken broth
- 2 tablespoons chopped fresh Italian parsley
Carta Musica (Sardinian Flatbread)
By LaLaCooks
- ½ c allpurpose flour
- ¼ cup semolina flour
- pinch of salt
- 1/3 cup water
Best Berry Cobbler
By LaLaCooks
This classic cobbler is topped with a simple, rich biscuit dough that lets the berries really shine
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream, plus more for brushing
- 1/4 teaspoon ground cinnamon
- 1/2 cup sugar, plus more if needed and for sprinkling
- 3 tablespoons cornstarch, plus more if needed
- 6 cups (3 pints) blackberries or raspberries
- Vanilla ice cream, for serving (optional)
Tomato and String Bean Salad
By LaLaCooks
PointsPlus values per serving: 2
- 1/4 lb green beans, ends trimmed
- 1/4 lb yellow wax beans, ends trimmed
- 1/3 to 1/2 Red Wine and Feta Vinaigrette (see recipe below)
- 2 Tbsp crumbled feta cheese
- 10 cherry tomatoes
- 1 tsp dry Greek oregano
- 1/2 small red onion, thinly sliced
- 6 small, picked sprigs parsley, torn
- 6 small, picked sprigs dill, torn
- 16 leaves fresh mint, torn
- Kosher salt and coarsely cracked black pepper
Superfast Kofte
By LaLaCooks
Preheat broiler. Combine first 12 ingredients in a large bowl; stir until just combined
- 1/2 cup prechopped white onion
- 1/3 cup dry breadcrumbs
- 1/4 cup chopped fresh mint
- 2 tablespoons tomato paste
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon ground allspice
- 1 pound lean ground round
- 1 large egg white, lightly beaten
- Cooking spray
- 8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
- 4 (6-inch) pitas, split
- 1/4 cup plain yogurt
Asian-Flavored Cucumber Salad
By LaLaCooks
Serve with Spicy Shrimp Noodle Bowl
- 4 teaspoons rice vinegar
- 2 teaspoons dark sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 cups thinly sliced cucumbers
- 1/2 cup thinly sliced radishes
- 3 tablespoons thinly sliced green onions
Skillet Gratinate of Zucchini and Chicken
By LaLaCooks
Notes I recommend 3 small whole chicken breasts, or 6 breast halves, weighing 2 pounds
- 2 pounds skinless, boneless chicken breasts or chicken “tenders”*
- 3 small or 2 medium zucchini (1 pound, or slightly more)
- 3 tablespoons extra virgin olive oil, or more if needed
- 1 cup or more flour, for dredging
- ½ teaspoon salt, or more to taste
- 3 tablespoons soft butter
- 1 cup Summer Tomato Sauce
- ¼ teaspoon dried peperoncino (hot red pepper flakes)
- 1 cup white wine
- 12 small fresh mint leaves, or 1 tablespoon large mint leaves, shredded
- ¾ cup grated Grana Padano or Parmigiano-Reggiano
- 1 cup hot Simple Vegetable Broth or stock, if needed
Chicken, Lemon, and Dill with Orzo
By LaLaCooks
Directions Preheat oven to 400 degrees
- 4 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 1 pound orzo
- 2 cups crumbled feta (4 ounces)
- 1/4 cup coarsely chopped fresh dill
- 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup grated Parmesan
Spicy Calamari (Calamari Piccanti)
By LaLaCooks
From Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich, Tanya Bastianich Manuali (Alfred A
- 2 pounds cleaned calamari, whole bodies (skin on or off) and tentacles
- 3/4 cup extra- virgin olive oil
- 6 plump garlic cloves, peeled and crushed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon peperoncino flakes, or to taste
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh Italian parsley
- Recommended equipment: A heavy-bottomed skillet or saute pan, 12-inch diameter or wider
Minestrone with Black-Eyed Peas and Kidney Beans
By LaLaCooks
The Good News The fiber-rich beans in this soup make it satisfying enough to be a main course
- 3 tablespoons extra-virgin olive oil
- 2 ounces pancetta, finely diced
- 1 large onion, finely chopped
- 2 celery ribs, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 leekwhite and tender green parts thinly sliced, 1 dark top reserved
- Salt and freshly ground pepper
- 1/2 pound Savoy or other green cabbage, coarsely shredded
- One 14-ounce can diced tomatoes
- 1 cup dried black-eyed peas
- 2 quarts water
- 3 parsley sprigs
- 1 bay leaf
- 3 thyme sprigs
- One 15-ounce can red kidney beans, drained and rinsed
- 2 ounces penne
- 1/2 cup shredded basil
- 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese