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Recipes
Basil Shrimp with Feta and Orzo
By Bostoncook
1. Preheat oven to 450. 2
- 3/4 cup orzo
- 1 teaspoon olive oil
- 1 cup tomato, diced
- 3/4 cup scallion, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 pound shrimp, peeled and deveined
- 1/4 cup basil leaf, chopped
Barbecued-Chicken Quesadillas
By Bostoncook
1. Heat oven to 400. 2. Saute chicken in sprayed pan 6 minutes/side
- 2 boneless skinless chicken breast halves
- 1/4 cup honey barbecue sauce
- 1/2 cup chopped tomato
- 1/4 cup chopped onion
- 2 tablespoons cilantro
- 2 flour tortillas, 8"
- 1/4 cup lowfat cheddar cheese
Candied Butternut Squash
By Bostoncook
BA
- 1 butternut squash, cubed
- 3 tablespoons butter, melted
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cloves
Fettucine with Lowfat Alfredo
By Bostoncook
1. Cook pasta. 2. Beat ricotta and milk
- 1 pound lowfat ricotta cheese
- 6 tablespoons skim milk
- 1/3 cup parmesan cheese
- 1 pound fettucine
- 2 tablespoons light butter
- 1/2 cup fresh parsley, minced
- salt and pepper
Passover Blondies
By Bostoncook
1. Line an 8 by 10 inch brownie pan with greased foil, ensuring you have overhang to lift out squares later
- 1 1/2 cups brown sugar
- 1/4 cup sugar
- 1 tablespoon Passover vanilla sugar (I used vanilla)
- 1 cup unsalted butter, or unsalted Passover margarine
- 2 eggs
- 1/4 teaspoon salt
- 1 cup matzo cake meal
- 1 cup potato starch
- 1 cup semisweet chocolate, coarsely chopped
- 1 cup walnuts, or pecans, coarsely chopped
Sour Cream, Lemon, and Herb Deviled Eggs
By Bostoncook
1. Shell eggs, then cut in half lengthwise
- 6 hard-boiled eggs
- 3 tablespoons sour cream
- 1 1/2 tablespoons mayonnaise
- 3/4 teaspoon Dijon mustard
- 1 1/2 teaspoons finely grated lemon peel
- 1 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne pepper
- Chopped fresh parsley or thyme
Buttermilk Waffles
By Bostoncook
1. Mix flour-sugar. 2. Beat eggs
- 2 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup egg beaters® 99% egg substitute
- 1 1/2 cups nonfat buttermilk
- 1/4 cup light butter, melted
Beefy Greek Skillet
By Bostoncook
Recipelink
- 1 lb. lean ground beef
- 1 chopped onion
- 2 garlic cloves, minced
- 1 cup orzo
- 1 can tomato sauce (15 oz.)
- 1 cup water
- 2 tsp. oregano
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 cup crumbled feta cheese
Beef Strogaloaf
By Bostoncook
The Great American Meatloaf Contest Cookbook
- Sour cream sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cup chopped mushrooms
- 1 1/2 pounds ground beef
- 2 eggs, lightly beaten
- 1 cup bread crumbs
- 1/4 cup lowfat sour cream
- 1 teaspoon dill
- 1 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1/2 cup sliced mushrooms
- 2 tablespoons flour
- 1/4 cup white wine
- 1/2 teaspoon tomato paste
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dill
- 1/2 cup lowfat half and half, at room temperature
- 1/2 cup light sour cream, at room temperature
Caribbean Sweet Potato Coconut Soup
By Bostoncook
Moosewood Restaurant Daily Specials
- 2 cups chopped onion
- 2/3 cup chopped celery
- 1 tablespoon canola oil
- 1 tablespoon minced ginger
- 1 teaspoon curry powder
- 1/4 teaspoon nutmeg
- 2 bay leaves
- 1/2 teaspoon salt
- 3 cups water, or basic light vegetable stock
- 4 cups sweet potatoes, peeled and cubed
- 1/2 teaspoon lemon zest, or orange zest
- 2 tablespoons dark rum
- 1 cup pineapple juice, or orange juice
- 1 3/4 cups light coconut milk
- 2 tablespoons lemon juice, or lime juice
- cilantro, scallions, toasted unsweetened coconut for garnish