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Recipes
Straw and Hay Alfredo with Roasted Asparagus
By Bostoncook
1. Preheat oven to 425°. 2
- 2 cups 1% low-fat milk
- 1/3 cup neufchatel cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon butter
- 3 garlic cloves, minced
- 1 cup grated Parmigiano-Reggiano cheese (4 ounces)
- 1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
- 8 ounces uncooked whole wheat spaghetti
- 8 ounces uncooked spaghetti
- 2 tablespoons truffle oil
- 1/4 teaspoon freshly ground black pepper
Curried Chana with Rice Pilau
By Bostoncook
1. Boil 2 cups water. Add chickpeas
- 4 cups water
- 2 cups chickpeas, rinsed
- 3 tablespoons oil
- 1 cup chopped onion
- 1 tablespoon ginger root, minced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 3 cups cabbage, chopped
- 2 cups red potato, peeled and chopped
- 1 1/2 cups frozen green beans, thawed
- 1 1/2 cups chopped tomato
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1/2 teaspoon coriander
- 1/4 teaspoon cumin
- 6 peppercorns, cracked
- 4 allspice berries
- 1 cup rice
- 2 cups nonfat chicken broth
- 1 cup frozen peas, thawed
- salt
Hamburger Stroganoff
By Bostoncook
1. In a large nonstick skillet, heat oil over medium-high heat
- 1 teaspoon olive oil
- 12 ounces lean ground beef
- 2 cups sliced mushrooms
- 1/2 cup low sodium chicken broth, divided
- 1/3 cup chopped yellow onions
- 1 clove garlic, minced
- 1 1/2 teaspoons paprika
- 1 wide egg noodles (14 ounces)
- 1/4 cup light sour cream
- 1/4 cup plain nonfat yogurt
- 1 teaspoon dried dill
Pasta Carbonara
By Bostoncook
CL, 4/96
- 6 ounces turkey bacon, chopped
- 2 garlic cloves, minced
- 6 cups spaghetti, cooked, spaghettini preferred
- 1/4 cup parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon freshly ground pepper
- 1 cup 2% low-fat milk
- 6 tablespoons egg substitute
Glorioso
By Bostoncook
1. Cook pasta. 2. Cook cayenne, s&p and mushrooms in butter and oil
- 10 ounces shell pasta
- 4 tablespoons light butter
- 4 tablespoons olive oil
- 1/4 teaspoon cayenne
- salt and pepper
- 4 large mushrooms, sliced
- 2 tablespoons minced garlic
- 2 tablespoons fresh parsley
- 3/4 cup romano cheese
Parmesan and Cracked Pepper Grissini
By Bostoncook
1. Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes
- 1 package active dry yeast
- 1 cup warm water (100` to 110`)
- 3 cups bread flour, divided
- 1 1/4 teaspoons salt
- Cooking spray
- 1 teaspoon water
- 1 large egg white, lightly beaten
- 1/2 cup parmesan cheese
- 1 tablespoon cracked black pepper
- 2 teaspoons cornmeal, divided
Parmesan-Coated Turkey Cutlets
By Bostoncook
1. Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until ¼"
- 1 1/4 pound turkey breast cutlets, halved crosswise if large
- 2 large eggs
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup parmesan cheese
- 2 tablespoons chopped parsley, or basil
- 1 tablespoon unsalted butter, cut into pieces
- 1 tablespoon olive oil
Chicken Souvlaki
By Bostoncook
Recipezaar
- 2 lbs boneless skinless chicken breasts, in 1 1/2" cubes
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 tsp salt and pepper
- 1/4 cup white vinegar
- 1 clove garlic, minced
- 1/2 tsp dry mustard
- 1/2 tsp paprika
- 1/4 tsp sage
- 1/4 tsp savory
- 1/4 tsp thyme
Pastry-Wrapped Brie with Raspberries
By Bostoncook
Epicurious
- 1/2 cup seedless raspberry spreadable fruit
- 1/4 cup raspberries
- 1/2 teaspoon fresh rosemary
- 9 ounces frozen puff pastry sheets (half of 17.3 oz pkg, thawed)
- 13 ounces brie
- 1 egg, beaten
Buttermilk Dijon Dressing
By Bostoncook
CLBB
- 1/3 cup lowfat buttermilk
- 3 Tbsp light mayonnaise
- 1 tsp anchovy paste
- 2 tsp Dijon mustard
- 1 Tbsp red wine vinegar
- 1 clove garlic, minced or crushed