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Recipes
Apple, Dried Cherry, and Walnut Salad with Maple Dressing
By Bostoncook
1. For dressing: Whisk mayo, syrup & vinegar in medium bowl
- Maple Dressing
- 1/4 cup light mayonnaise
- 1/4 cup maple syrup
- 3 TB white wine vinegar
- 1/2 cup vegetable oil
- Salad
- 1 bag mesclun (5 ounce)
- 2 Granny Smith apples, peeled, cored cut into mathsticks, I didn't peel and chopped
- 1/2 cup dried cherries
- 1/2 cup chopped walnuts, toasted (I used glazed candied pecans)
Coffeecake Muffins
By Bostoncook
Recipegoldmine
- Spice Mix:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1/2 cup granulated sugar
- 1 egg
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
Vegetable Curry
By Bostoncook
1. In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a past...
- 5 garlic cloves
- 1 piece ginger root, 3"
- 1 tablespoon water, plus more as needed
- 1/4 cup vegetable oil
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 6 cardamom pods
- 4 whole allspice
- 3 whole cloves
- 1 cinnamon stick, broken in half
- 1 bay leaf, preferably fresh
- 1 medium yellow onion, sliced
- 2 teaspoons curry powder
- 1/2 jalapeño, or more to taste
- 1/2 cup tomatoes, canned, roughly chopped
- 8 cups vegetables, cut up
- Kosher salt, to taste
- pepper, to taste
- 1 can coconut milk
- 2 cups cooked chicken, in cubes
- cilantro, for garnish
- Basmati rice, for serving
- Chutney, for serving
Greek-Style Burgers with Feta Aioli
By Bostoncook
CL, 5/00
- Aioli:
- 1/2 cup crumbled feta cheese (2 ounces)
- 2 tablespoons light mayonnaise
- 2 tablespoons nonfat yogurt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- Burgers:
- 5 slices red onion (1/2-inch-thick)
- 1 pound ground round
- 2/3 cup fresh breadcrumbs
- 1/3 cup roasted red peppers, chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package frozen chopped spinach (10-ounce) thawed, drained, and squeezed dry
- 1 large egg, lightly beaten
- 2 garlic cloves, crushed
- 5 whole wheat buns (1 1/2-ounce)
Asparagus, Roasted Garlic, and Lemon Risotto
By Bostoncook
Recipezaar
- 2 tablespoons butter
- 1/4 cup minced shallots
- 1 1/2 cups Arborio rice
- 8 ounces shiitake mushrooms, sliced
- 4 tsp roasted garlic
- 1/2 cup dry white wine
- 6 cups chicken stock, or veggie stock, simmering (5 to 6)
- 1/4 cup parmesan cheese
- 2 tsp lemon zest
- 1 bunch asparagus, in 1/2" pieces
- 1/4 cup chopped chives
- salt and pepper
Breakfast Polenta with Warm Berry Compote
By Bostoncook
CL, 1/04
- COMPOTE:
- 1 Tbsp butter
- 3 Tbsp honey
- 1 Tbsp fresh lemon juice
- 1 Dash cinnamon
- 1 bag berries, frozen(12 oz)
- POLENTA:
- 3 cups 1% milk
- 1/2 cup quick-cooking polenta
- 2 Tbsp sugar
- 1/2 tsp salt
30-Minute Shepherd's Pie
By Bostoncook
Rachael Ray, posted by Andrea2
- 2 pounds potatoes, such as russet, peeled and cubed
- Salt and freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 3/4 pounds ground sirloin
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 2 tsp Worcestershire sauce
- 1/2 cup frozen peas
- 2 tbsp sour cream, or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream (vegetable or chicken broth may be substituted)
- 1 tsp sweet paprika
- 2 tbsp chopped parsley
Shrimp and Goat Cheese Risotto
By Bostoncook
F&W
- 1 quart nonfat chicken broth
- 3/4 cup shrimp, peeled and deveined
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 cup chopped basil
- 1/4 cup goat cheese
- 2 tablespoons parmesan cheese
- 1/4 teaspoon minced ginger
- 1/4 teaspoon lemon zest
- salt and pepper
Basic Pizza Sauce
By Bostoncook
1. Heat a large saucepan over medium-high heat
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1/4 cup white wine
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/8 teaspoon freshly ground black pepper
- 1 can crushed tomatoes (14.5-ounce) undrained
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon balsamic vinegar
Coleslaw 2
By Bostoncook
Toss cabbage and carrot in a medium bowl
- 1 head cabbage, shredded
- 1 small carrot, shredded
- 2/3 cup lowfat mayonnaise
- 1/4 cup sugar
- 2 tablespoons milk
- 2 tablespoons vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper