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Recipes
Garlicky Spinach Dip with Hearts of Palm
By Bostoncook
CL, 4/05
- 1 1/4 cups lowfat mozzarella cheese (5 ounces)
- 1/2 cup asiago Cheese (2 ounces) divided
- 1/2 cup fat-free sour cream
- 1 tablespoon minced garlic
- 1 can hearts of palm (14-ounce) drained and chopped
- 1 package frozen chopped spinach (10-ounce) thawed, drained, and squeezed dry
- 1 block fat-free cream cheese (8-ounce) softened
- 1 tub garlic & herb spreadable cheese, light; (6.5-ounce)
Individual Toffee, Pecan, and Peach Crisps
By Bostoncook
BA, 3/02
- Filling:
- 6 cups frozen peach slices (about 2 1/2 pounds); thawed (I used 9 FRESH peaches)
- 3 tablespoons sugar, I used light brown sugar
- 1 tablespoon lime juice, or lemon juice
- Topping:
- 3/4 cup flour
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (3/4 stick) cut into pieces (I only used 4 T. unsalted butter)
- 3/4 cup English toffee bits
- 1/2 cup pecans, coarsely chopped
- Vanilla ice cream
Red Curry with Vegetables
By Bostoncook
Eating Well
- 4 teaspoons canola oil, divided
- 1 package extra-firm tofu (14-ounce) rinsed, patted dry and cut into 1-inch cubes
- 1 pound sweet potato, cut into 1-inch cubes
- 1 can light coconut milk
- 1/2 cup vegetable broth, or reduced-sodium chicken broth
- 1 teaspoon red Thai curry paste (1 to 2)
- 1/2 pound green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1/2 teaspoon salt
- 1/3 cup chopped fresh cilantro
- 1 lime, quartered
Mushrooms Florentine
By Bostoncook
1. Cook pasta. 2. Saute onion-butter
- 10 ounces penne rigate
- 3/4 pound mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fat-free chicken broth
- 2 teaspoons light butter
- 2 tablespoons flour
- 2 1/4 cups 1% low-fat milk
- 1/4 cup white wine
- 2 teaspoons lemon juice
- 1 teaspoon basil
- 1 teaspoon thyme
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 10 ounces spinach, thawed and drained
- 1/2 cup parmesan cheese
Pacific Rim Chicken Thighs
By Bostoncook
Weber’s Big Book of Grilling
- 1/4 cup ketchup
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 4 teaspoons curry powder
- 4 teaspoons sesame oil
- 1/4 teaspoon tabasco sauce
- 8 chicken thighs
Pumpkin Oat Streusel Muffins
By Bostoncook
Quaker Oats
- Streusal:
- 1/4 cup oats
- 1 tbsp brown sugar
- 1 tbsp butter, melted
- 1/8 tsp pumpkin pie spice
- Muffins:
- 1 1/2 cups flour
- 1 cup oats
- 3/4 cup brown sugar
- 1/2 cup chopped nuts
- 1 tbsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 egg, lightly beaten
Stuffed Peppers with Feta Cheese Sauce
By Bostoncook
Sundays at Moosewood Restaurant
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 teaspoons dried dill
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 3 tomatoes, chopped
- 3 cups cooked brown rice
- 1/4 cup chopped parsley
- 1 1/2 tablespoons fresh mint
- pepper
- 4 large bell peppers
- 1/2 cup tomato juice
- 1 3/4 cups milk
- 1/4 cup butter
- 1/4 cup flour
- 1/2 teaspoon dried dill
- 1 tablespoon fresh mint
- 3/4 cup feta cheese
- salt and pepper
Salmon Hash
By Bostoncook
Epicurious
- 6 ounces smoked salmon, in strips
- 1/2 cup diced red onion
- 3 tablespoons capers
- 3 tablespoons nonfat sour cream
- 2 tablespoons horseradish
- 1 tablespoon Dijon mustard
- 2 tablespoons light butter
- 1 teaspoon vegetable oil
- 1 pound hash browns, frozen
Tofu with Red Curry Paste, Peas, and Yellow Tomatoes
By Bostoncook
CL, 5/00
- 14 ounces firm tofu, drained and cubed
- 2 tablespoons lime juice
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 2 cups onion, sliced thin
- 1 cup light coconut milk
- 2 tablespoons red curry paste
- 1 cup peas, thawed
- 1/2 cup yellow tomato, chopped
- 4 cups white rice, cooked
Golden Raisin-Rosemary Muffins
By Bostoncook
CL, 3/01
- 3/4 cup 1% low-fat milk
- 1/2 cup golden raisins
- 1 teaspoon rosemary
- 1/4 cup butter, in small pieces
- 1 1/2 cups flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1 tablespoon sugar