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Recipes
Chicken and Sausage Couscous
By Bostoncook
1. In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is...
- 1 small onion, chopped fine
- 2 tablespoons unsalted butter
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried hot red pepper flakes
- 2 teaspoons tomato paste
- 1 1/2 cups chicken broth
- 3/4 cup water
- 3 chicken wings, tips discarded and the wings halved at the joint
- 1/4 pound kielbasa, cut diagonally into 1/2-inch-thick slices
- 1 carrot, cut diagonally into 1/2-inch-thick slices
- 1 turnip, peeled and cut into 1/2-inch-thick wedges
- a 3-inch cinnamon stick
- 1/2 bay leaf
- 1/2 cup chickpeas, rinsed well and drained
- 3/4 cup couscous
Garlic-Rosemary Roast Chicken with Potatoes
By Bostoncook
1. FOR THE CHICKEN: Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air
- Chicken
- 1/2 cup table salt
- 10 cloves garlic, unpeeled
- 3 sprigs fresh rosemary
- 1 whole chicken, about 4 lbs, trimmed of excess fat, chicken rinsed and patted dry, giblets discarded
- Garlic-Rosemary Paste
- 2 teaspoons fresh rosemary, minced
- 2 garlic cloves, minced or pressed through garlic press
- 1/8 teaspoon table salt
- Ground black pepper
- 2 tablespoons extra-virgin olive oil
- Potatoes
- 1 1/2 pounds Yukon Gold potatoes
- 10 cloves garlic, unpeeled
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 tsp black pepper
Garlic-Schmeared Rosemary Roast Chicken
By Bostoncook
Emeril
- 1 chicken (3 1/2 pound)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons rosemary, chopped; stems reserved
- 1/3 cup roast garlic puree
- 10 heads garlic
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Hay Day's Peasant Bread
By Bostoncook
1. Combine hot water, sugar, and yeast
- 1 1/2 cups warm water (105-115 degrees F)
- 2 tablespoons sugar
- 1 package active dry yeast (2 ¼ teaspoons)
- 1/4 teaspoon baking soda
- 3/4 cup cool water
- 5 1/2 cups all-purpose flour (5 1/2 to 6 1/2)
- 2 teaspoons kosher salt
- 1 tablespoon unsalted butter, melted
Mexican Deep-Dish Pan Pizza
By Bostoncook
1. Preheat oven to 400 degrees F
- Topping:
- 2 boxes corn muffin mix, 8 1/2 ounces each
- 2 eggs
- 4 tablespoons melted butter
- 1 1/2 cups milk
- 1 cup frozen corn kernels
- olive oil, for drizzling
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons tabasco sauce
- Salt
- 2 1/2 cups shredded cheddar cheese, or jack cheese, (10-ounce sack from dairy aisle)
- 1/2 red bell pepper, chopped
- 1 can jalapenos, sliced, (2 1/4 ounces) drained
- 2 scallions, chopped
- 2 small tomatoes, seeded and diced
- 2 tablespoons green olives, sliced
- 1 tablespoon chopped cilantro, optional garnish (1 to 2)
- 1 cup taco sauce
Inside-Out Bacon Cheeseburgers with Grilled Green Onion Mayo
By Bostoncook
Rachael Ray
- 5 slices bacon, chopped
- 4 scallions
- olive oil
- 1 1/3 lbs ground sirloin
- 1 tbsp worcestershire sauce
- 1 tbsp steak seasoning, or coarse salt and pepper
- 1/2 lb cheddar cheese, white, crumbled
- 1 cup mayonnaise
- 1 tsp cumin
- salt and pepper
- 4 kaiser rolls
- 4 romaine lettuce leaves
Oaxacan Turkey Burgers with Chipotle Salsa
By Bostoncook
CLBB
- 1 1/2 pounds ground turkey
- 3 tablespoons cilantro
- 1 scallion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon ancho chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 pinch cinnamon
- 1/2 avocado, sliced
- 4 English muffins, toasted
Southwestern Potato Packet
By Bostoncook
Recipelink
- 1 medium onion, thinly sliced
- 1 1/3 pounds potatoes (4 medium) cut in 1/2-inch cubes
- 1 teaspoon seasoned salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 can chopped green chiles (4.5 oz.) undrained
- 1 cup shredded Cheddar cheese
- Salsa
- Chopped fresh cilantro
- Sour cream
Blueberry Maple Muffins
By Bostoncook
EW, Summer 2004
- 3/4 cup oats
- 1 cup whole wheat flour
- 3/4 cup flour, plus 2 tablespoons
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup egg substitute
- 1/2 cup maple syrup
- 1 cup buttermilk
- 1/4 cup canola oil
- 2 tsp orange zest
- 1 tbsp orange juice
- 1 tsp vanilla
- 1 1/2 cup blueberries
- 1 tbsp sugar
Orzo with Roasted Veggies
By Bostoncook
Barefoot Contessa
- For the dressing:
- 1 small eggplant, peeled and 3/4-inch diced
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 2 garlic cloves, minced
- 1/3 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 scallions, minced (white and green parts)
- 1/4 cup pine nuts, toasted
- 3/4 pound feta cheese, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into julienne