Bostoncook's profile page
Recipes
Fudgy Mocha-Toffee Brownies
By Bostoncook
CL, Jan/Feb 2005
- 2 tablespoons instant coffee granules
- 1/4 cup hot water
- 1/4 cup butter
- 1/4 cup semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1 1/3 cups sugar
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup toffee chips
Linguini with Mushrooms and Garlic
By Bostoncook
Horn of the Moon
- 6 tablespoons light butter
- 10 cloves garlic, minced
- 6 cups mushrooms, sliced
- 1 teaspoon basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 pound linguini
- 2 tablespoons fresh parsley
- 1/4 cup parmesan cheese
Spicy Soba Noodles with Chicken in Peanut Sauce
By Bostoncook
1. Combine peanut butter-garlic, and 1/3 cup broth; whisk until smooth
- 1/3 cup reduced-fat peanut butter
- 2 tablespoons honey
- 1 tablespoon chopped peeled fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon crushed red pepper (1 to 2)
- 1 garlic clove, minced
- 1 can fat-free chicken broth
- 1 pound skinless boneless chicken breasts
- 5 cups cooked soba (buckwheat noodles)
- 1 carrot, peeled and shredded
- 6 tablespoons sliced green onions
- 6 tablespoons chopped unsalted dry-roasted peanuts
Chicken Club Salad
By Bostoncook
1. Heat oven to 350. 2
- 3 cups croutons, seasoned
- 2 cups fresh basil
- 1 cup lowfat mayonnaise
- 4 teaspoons lemon juice
- 6 slices turkey bacon, chopped
- 4 cups chopped cooked chicken breast
- 1 pint cherry tomatoes, halved
- 4 scallions, minced
Spicy Tomato Dipping Sauce
By Bostoncook
Mix nutrasweet-cayenne. Add stock
- 6 packets sweetener
- 1 teaspoon onion powder
- 1 teaspoon basil
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne
- 1/2 cup nonfat chicken broth
- 3/4 cup tomato sauce
- 2 tablespoons rice vinegar
- 1 tablespoon tamari soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons ginger root, minced
Roasted Garlic Soup with Parmesan
By Bostoncook
1. Heat oven to 350. 2. Roast garlic
- 26 cloves garlic, unpeeled
- 2 tablespoons light butter
- 2 1/4 cups sliced onion
- 1 1/2 teaspoons fresh thyme
- 18 cloves garlic, peeled
- 3 1/2 cups nonfat chicken broth
- 1/2 cup half-and-half, fat free
- 1/2 cup parmesan cheese
- 4 lemon wedges
Alaska Molasses Cookies
By Bostoncook
CL, 9/02
- 1/2 cup applesauce
- 1 1/4 cups sugar
- 6 tablespoons butter, softened
- 1/4 cup molasses
- 1 egg
- 1 cup flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger, not fresh
- 1/2 teaspoon ground cloves
Florentine Ravioli
By Bostoncook
1. Cook ravioli. Drain and set aside
- 20 ounces frozen cheese ravioli, or tortellini
- 6 teaspoons extra virgin olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 16 ounces frozen spinach
- 1/2 cup water
- 1/4 cup parmesan cheese
White Bean Enchiladas
By Bostoncook
CL, 11/00
- 2 tablespoons lowfat sour cream
- 1 can cannellini beans (16-ounce) rinsed and drained
- 1/2 cup lowfat cheddar cheese (2 ounces) divided
- 2 tablespoons chopped green chiles, canned
- 1 tablespoon sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 can enchilada sauce (10-ounce) divided
- 1/4 cup water
- 6 corn tortillas (6-inch)
- 1 tablespoon minced cilantro
Mediterranean Style Orange Roughy
By Bostoncook
1. Heat oven to 400. Line baking sheet with foil
- 4 orange roughy fillets, ½" thick
- 4 ozs feta with basil and tomato
- 1/4 cup lowfat sour cream
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- 3 tbsp capers, drained and rinsed
- 2 small plum tomatoes, seeded and chopped
- 2 tsp lemon zest
- 1 tsp oregano
- 1/2 tsp pepper
- 1/2 tsp kosher salt
- 1 tsp white wine (1 to 2)