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Recipes
Thai Tofu and Squash Curry
By Bostoncook
Canadian Living June '03 - CLBB – Canice
- 1 pkg firm tofu (425 g/a bit less than 1 lb) drained
- 1 small butternut squash
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tsp Thai red curry paste
- 1 can light coconut milk (14 oz/398 ml)
- 1/2 cup vegetable stock
- 2 tbsp soy sauce
- 1 tbsp packed brown sugar
- 1 tbsp fish sauce, or soy sauce
- 1/2 tsp salt
- 1 sweet red pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 2 tbsp dry-roasted peanuts, chopped
Whole Wheat Pizza Dough
By Bostoncook
EW, Winter 2003
- 3/4 cup whole wheat flour
- 3/4 cup flour
- 1 package quick rise yeast, such as Fleischmann's Rapid Rise
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup hot water (1/2 to 2/3)
- 2 teaspoon olive oil
NYT No-Knead Yeast Bread
By Bostoncook
1. In a large bowl combine flour, yeast and salt
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- Cornmeal or wheat bran as needed.
Blueberry-Lemon Coffee Cake
By Bostoncook
CL, June 2005
- CAKE:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/3 cup almond paste
- 2 tablespoons butter, chilled and cut into small pieces
- 1 large egg
- 1 tablespoon lemon juice
- 3/4 cup skim milk
- 1 1/2 cups blueberries
- 2 teaspoons grated lemon rind
- TOPPING:
- 1/4 cup sugar
- 3 tablespoons sliced almonds, chopped
- 1 1/2 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
Chicken with Blueberry-Ginger Chutney
By Bostoncook
CL, 1/05
- CHUTNEY:
- 2 cups blueberries
- 1/3 cup packed brown sugar
- 1/3 cup finely chopped onion
- 1/4 cup golden raisins
- 3 tablespoons cider vinegar
- 1 1/2 teaspoons minced ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon crushed red pepper
- 1 Dash ground cloves
- 1 garlic clove, minced
- CHICKEN:
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 6 boneless skinless chicken breast halves
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cornbread
By Bostoncook
1. Heat oven to 400. 2
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup canola oil
- 2 egg whites
Chicken Ziti Broccoli
By Bostoncook
1. Cook pasta. 2. Saute garlic in butter
- 1 pound ziti pasta
- 2 tablespoons light butter
- 6 cloves garlic, minced
- 1 pint half-and-half, fat free
- 14 ounces fat-free chicken broth
- 1 chicken bouillon cube
- 1/4 cup parmesan cheese
- salt and pepper
- 2 tablespoons cornstarch
- 2 heads broccoli, cut up and steamed
- 6 boned and skinned chicken breasts, cut up
Creamy Spinach-Mushroom Skillet Enchiladas
By Bostoncook
CL, 10/01
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 8 ounces sliced mushroom
- 6 ounces baby spinach
- 1/4 teaspoon salt
- 2 tablespoons light cream, with garlic and herbs
- 16 ounces green salsa (salsa verde)
- 8 corn tortillas
- 1/3 cup monterey jack cheese
- 1/4 cup fat-free sour cream
Crockpot Corned Beef and Cabbage
By Bostoncook
Combine ingredients in crockpot with cabbage on top
- 4 1/2 lbs corned beef brisket
- 2 onions, quartered
- 1 head cabbage, in small wedges
- 1/2 tsp pepper
- 3 tbsp vinegar
- 3 tbsp sugar
- 2 cups water
Tuscan Bean and Garlic Soup
By Bostoncook
1. Saute leeks in oil 4 mins
- 30 ounces cannelini beans, drained and rinsed
- 1 tablespoon olive oil
- 2 cups chopped leeks, whites only
- 3 cloves garlic, minced
- 3 3/4 cups nonfat chicken broth
- 2 tablespoons chopped parsley