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Recipes
Italian Stuffed Peppers
By Bostoncook
1. Blanch peppers in boiling water until softened (but not soft)
- 4 green peppers, halved
- 4 cloves garlic, crushed
- 2 ounces anchovies, chopped
- 14 ounces chopped tomatoes
- 1 tablespoon basil
- 1/2 cup cooked rice
- 8 ounces tomato sauce
Black Bean Pizza Dough
By Bostoncook
1. Combine and knead all ingredients (I used my bread machine)
- 1 teaspoon active dry yeast
- 2 cups bread flour
- 1/4 teaspoon salt
- 1/2 cup water, lukewarm
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup black beans, pureed; (if use canned beans rinse and drain first)
Apple Cobbler
By Bostoncook
Mastercook software
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 5 cups thinly-sliced pared apples
- 1 cup sifted all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 well-beaten egg
- 1/2 cup evaporated milk
- 1/3 cup melted butter
Chana Masala
By Bostoncook
1. Saute onion-ginger in ghee
- 1 onion, chopped
- 4 cloves garlic, crushed
- 1 piece ginger root, grated
- 3 tablespoons ghee
- 1 tablespoon coriander
- 2 teaspoons cumin seed
- 1/4 teaspoon cayenne
- 1 teaspoon turmeric
- 2 teaspoons cumin
- 1 teaspoon lemon juice
- 2 teaspoons paprika
- 14 ounces tomatoes, canned, diced
- 5 cups chickpeas
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 green chili pepper, minced
Ev's Baked Feta
By Bostoncook
Recipezaar
- 8 sheets aluminum foil
- 8 slices feta cheese, about 4" x 3" x 1/2" per slice, patted dry)
- 8 slices ripe tomatoes
- 8 garlic cloves, minced
- 8 tablespoons olive oil
- oregano (Mediterranean is best if you have it)
- red pepper flakes
Crab Meat Lasagna
By Bostoncook
1. Mix cream-cheese-salt. Fold in crab
- 1/2 pound lasagna noodles, cooked
- 8 ounces neufchatel cheese
- 2 cups nonfat cottage cheese
- 20 ounces cream of mushroom soup, condensed
- 1 egg
- 1 onion, chopped
- 1 clove garlic, minced
- 1 teaspoon basil
- 1 teaspoon salt
- 2 cups crab meat
- 2 cups cheddar cheese, lowfat
White Bean and Roasted Chicken Salad
By Bostoncook
CL
- dressing:
- 2 cups coarsely chopped skinless boneless rotisserie chicken
- 1 cup chopped tomato
- 1/2 cup thinly sliced red onion
- 1/3 cup sliced fresh basil
- 32 ozs canned cannelini beans, rinsed and drained
- 1/4 cup red wine vinegar
- 2 tbsps extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tsps dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 clove garlic, minced
Guacamole with Roasted Corn
By Bostoncook
Moosewood Restaurants Lowfat Favorites
- 1 cup corn kernels, can be frozen
- 3 tablespoons minced red onion
- 1/2 teaspoon cumin
- 1 teaspoon minced jalapeno
- 2 garlic cloves, minced
- 2 teaspoons canola oil
- 1 avocado, cubed
- 1 tomato, chopped
- 3 tablespoons lime juice
- 2 teaspoons cider vinegar
- 2 tablespoons cilantro
- salt and pepper
Ma Po Tofu
By Bostoncook
1. Place tofu slices on several layers of paper towels; cover with additional paper towels
- 1 package firm tofu, reduced-fat, (1-pound) cut into 6 slices
- 1/2 cup nonfat chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chili garlic sauce (1 to 2)
- 4 ounces ground pork, lean
- 1 tablespoon minced ginger
- 3 garlic cloves, minced
- 2 cups cooked brown rice
- 1/3 cup chopped green onions
Roasted Asparagus with Feta
By Bostoncook
Gourmet, April 2004
- 2 1/2 lb asparagus, trimmed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 oz feta cheese, crumbled (1/2 cup)