Bostoncook's profile page
Recipes
Parmesan Herb Baked Flounder
By Bostoncook
CL, Jan/Feb 2004
- 4 flounder fillets (6 ounce)
- 1/3 cup grated Parmesan cheese (about 1 1/2 ounces)
- 1/4 cup low-fat mayonnaise
- 2 tablespoons minced green onions
- 1/4 cup dry breadcrumbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Rice Salad Arlecchio
By Bostoncook
1. Cook rice and salt in 2 1/2 cups water
- 1 1/2 cups rice
- 1 teaspoon salt
- 2 carrots, grated
- 2 tomatoes, chopped
- 1 zucchini, grated
- 1/4 cup capers, rinsed
- 1/4 cup chopped parsley
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 2 teaspoons dijon mustard
- 1 teaspoon anchovy paste
- 2 tablespoons olive oil
- pepper
Spicy Eggplant with Tomatoes over Pasta
By Bostoncook
Pasta Light
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 pound eggplant, peel left on, in 1/2-1" dice
- 16 ounces canned diced tomatoes
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 bay leaf
Butternut Squash Gratin with Rosemary Breadcrumbs
By Bostoncook
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish
- 1/4 cup unsalted butter
- 4 cups thinly sliced onion
- 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup low-sodium chicken broth
- 2 cups fresh breadcrumbs, made from soft white bread
- 2 cups sharp cheddar cheese, white, grated
- 1 1/2 tablespoons chopped fresh rosemary
- 1/2 teaspoon dried thyme
Buttermilk Blintzes
By Bostoncook
1. Blend dry ingredients. 2
- 3/4 cup flour
- 1/4 teaspoon baking soda
- salt
- 2 tablespoons sugar
- 3/4 cup egg beaters® 99% egg substitute
- 2 tablespoons melted butter
- 1 1/2 cups nonfat buttermilk
- 1 egg yolk
- 3 cups lowfat cottage cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 3/4 teaspoon vanilla
Crispy Potatoes with Green Beans and Eggs
By Bostoncook
EW Healthy in a Hurry
- 1 cup green beans, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 pounds boiling potatoes, peeled and cut into 1/2-inch dice, or 5 cups diced cooked potatoes
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 4 large eggs
- 1 pinch paprika, optional
Praline Apple Bread
By Bostoncook
CLBB-funnybone
- 1 cup granulated sugar
- 1 cup chopped pecans, divided
- 1/4 cup butter or margarine
- 1/4 cup packed brown sugar
- 1 carton sour cream (8 ounce)
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups chopped apple, peeled
Spicy Honey-Rum Salmon
By Bostoncook
1. Mix rum-salt. Marinate salmon 2 hours
- 1/4 cup dark rum
- 1/4 cup honey
- 1/4 cup lime juice
- 3 tablespoons cilantro
- 2 cloves garlic, crushed
- 1 1/2 teaspoons ginger root
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 teaspoon Scotch bonnet chili
- 4 salmon fillets
Crunchy Spinach Dip
By Bostoncook
Mix cheese-garlic. Add spinach
- 8 ounces neufchatel cheese
- 3/4 cup nonfat yogurt
- 8 ounces waterchestnut, canned, chopped
- 1/4 cup cucumber, chopped
- 1 tablespoon chives
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 10 ounces frozen spinach, thawed and drained
Eggplant Catalan
By Bostoncook
1. Salt eggplant. Let stand 20 mins
- 1 eggplant, sliced
- salt
- 1 tablespoon olive oil
- 1 tablespoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon rosemary
- 4 cloves garlic, minced
- 3 tablespoons parmesan cheese