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Recipes
Southwestern Salad with Chipotle Dressing
By Bostoncook
1. Whisk together mayo-sugar
- 1/2 cup mayonnaise
- 1 1/2 tablespoons chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 1/2 teaspoons minced chipotles
- 1 teaspoon brown sugar
- 1 head romaine lettuce
- 2 tomatoes, diced
- 1/2 cup corn, roasted
- 1 can black beans
- 4 scallions, minced
- 1 avocado, diced
- 1/4 cup cilantro, minced
Cardamom Banana Bread
By Bostoncook
Vegetarian Planet
- 2/3 cup golden raisins
- 1/3 cup dark rum
- 1 cup flour
- 3/4 cup wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cardamom
- 3 bananas, mashed
- 1/3 cup canola oil
- 3/4 cup brown sugar
- 1/2 cup egg beaters® 99% egg substitute
- 1/2 cup walnuts, chopped and toasted, optional
Wild Mushroom Pizza with Truffle Oil
By Bostoncook
1. Preheat oven to 475. 2
- Fresh pizza dough
- 2 tsp olive oil
- 1/2 tsp sea salt, divided (actually, I used much less than this)
- 2 cups shiitake mushrooms, sliced
- 2 cups cremini mushrooms, sliced
- 1 1/2 cups Portobello mushroom caps, sliced
- 2/3 cup fontina cheese, grated
- 2 tsp chopped fresh thyme
- 1/2 tsp truffle oil
- 1/4 cup parmesan cheese
Thai Chicken
By Bostoncook
1. Place chicken in crockpot
- 1 pound skinless boneless chicken breasts
- 3/4 cup salsa
- 1/4 cup lowfat peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon ginger root, minced
- 1/4 cup chopped peanuts, optional
- 2 tablespoons cilantro
- cayenne
Tex-Mex Cheddar Turkey Burgers with Caramelized Onions
By Bostoncook
CLBB-Kari
- 1 lb lean ground turkey
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 small red onion, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chipotle chiles canned in adobo, minced
- 1 cup lowfat cheddar cheese, grated
- Caramelized Onions
- 2 Tbsp olive oil
- 2 large onions, very thinly sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup nonfat beef broth
- 1/2 cup barbecue sauce
- 2 Tbsp balsamic vinegar
Herbed Cheese Pizza
By Bostoncook
Cooking Light
- Dough:
- 2 cups bread flour, divided
- 1 teaspoon sugar
- 2 packages active dry yeast
- 2 cups warm water (100° to 110°); divided
- 2 1/2 cups all-purpose flour, divided
- 1 teaspoon salt
- 2 teaspoons olive oil
- Topping:
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon hot paprika
- 3/4 teaspoon pepper, divided
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 teaspoon salt
- 5 garlic cloves, minced
- 1 bay leaf
- 1 can diced tomatoes (28-ounce) undrained
- 10 ounces kasseri cheese, thinly sliced
- 3 tablespoons minced fresh parsley
Mother's Souvlakia
By Bostoncook
1. To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag; add chicken
- Marinade:
- 1/2 cup thinly sliced onion
- 2 tablespoons olive oil
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons finely chopped fresh parsley
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 1 pound skinless boneless chicken breast, cut into 32 bite-sized pieces
- Skewers:
- 1/2 red onion, cut into 8 (1-inch) pieces
- 1/2 large green bell pepper, cut into 8 (1-inch) pieces
- 8 button mushrooms
- 8 large cherry tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Tzatziki Sauce:
- 1 cup chopped cucumber
- 1/4 teaspoon salt
- 1 carton plain low-fat yogurt (8 ounce)
- 1 1/2 teaspoons chopped fresh parsley
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon olive oil
- 1/8 teaspoon black pepper
- 1 clove garlic, minced
My Mother's Brisket
By Bostoncook
1. Heat oven to 375. 2
- 5 pounds beef brisket, flat half
- 3 tablespoons vegetable oil
- 5 cups onions, cut up
- 3 cloves garlic, minced
- 1 teaspoon Hungarian paprika
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
Spaghetti with Broccoli, Garlic, and Anchovies
By Bostoncook
1. Bring 4 quarts water to a rolling boil in a large pot
- Salt
- 1 pound spaghetti
- 4 tbsp olive oil
- 5 anchovy fillets, minced to a paste (2 tsp.)
- 9 medium garlic cloves, minced
- 1/2 tsp red pepper flakes
- 2 pounds broccoli (about 1 large bunch), florets in 1 inch pieces; stalks peeled, halved lengthwise, and in 1/4 inch pieces
- 1/2 cup water
- 3 tbsp chopped fresh parsley leaves
- 2 ounces parmesan cheese, freshly grated (1 cup)
French Onion Soup
By Bostoncook
very good – not as good as made on the stovetop, but great to come home to as a crockpot meal
- 4 yellow onions, sliced
- 1/4 cup butter
- 3 cups nonfat beef broth
- 1 cup dry white wine
- 1/4 cup sherry
- 1 teaspoon worcestershire sauce
- 1 clove garlic, minced