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Recipes
Ricotta Pancakes with Brown Sugar-Cherry Sauce
By Bostoncook
1. For sauce: Whisk 1/4 cup water and cornstarch in small bowl
- Sauce:
- 1/2 cup water (or more) divided
- 2 teaspoons cornstarch
- 1 tablespoon unsalted butter
- 2 cups halved pitted fresh Bing cherries or other dark sweet cherries (about 14 ounces unpitted cherries)
- 2 tablespoons golden brown sugar (packed)
- 1 tablespoon fresh lemon juice
- Pancakes:
- 3/4 cup unbleached all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cups whole-milk ricotta cheese
- 4 large egg yolks
- 1/2 cup whole milk
- 3 large egg whites
- Vegetable oil (for brushing)
- Plain Greek-style yogurt or plain regular yogurt (optional)
Spinach Salad with Nectarines and Spicy Pecans
By Bostoncook
CL, 9/03
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne
- 1/3 cup pecan halves
- 3 tablespoons minced shallot
- 3 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup prosciutto, sliced very thin, optional, or use turkey bacon
- 2 packages baby spinach, 6-ounce, about 12 cups total
- 2 nectarines, 1/4" wedges
Baked Oatmeal
By Bostoncook
CLBB
- 5 cups oats, Rolled (Raw)
- 2 1/2 cups milk
- 4 eggs
- 1/2 cup honey
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1/2 cup raisins
Roasted Cauliflower with Cheese Sauce
By Bostoncook
Recipezaar
- 1 small cauliflower, in florets
- 2 tbsp olive oil
- Salt and pepper
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 3/4 cup milk
- 3/4 tsp salt
- 1/8 tsp pepper
- 3/4 cup gruyere cheese, shredded
Greek Garlic Chicken
By Bostoncook
Weber’s Big Book of Grilling
- 1/2 cup parsley
- 1/4 cup dry white wine
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon tapenade
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 chicken, in serving pieces
Jerk Chicken and Nectarine Salad
By Bostoncook
Essential Eating Well
- 4 tablespoons lime juice
- 1 1/2 tablespoons jerk seasoning
- 1 tablespoon steak sauce
- 4 teaspoons honey
- 1 teaspoon canola oil
- 1 pound boneless skinless chicken thighs
- 3 nectarines, pitted and thickly sliced
- 2 scallions, chopped
- salt and pepper
- 8 cups romaine lettuce, torn
Banana-Chip Oat Muffins
By Bostoncook
1. In a large bowl, combine the dry ingredients
- 1 cup quick-cooking oats
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 3 medium bananas, mashed (mine measured about 1 1/2 cups)
- 1 egg
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 3/4 cup miniature chocolate chips
Buttermilk Chive Biscuits
By Bostoncook
CL 12/03
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, chilled and in small pieces
- 3/4 cup lowfat buttermilk
- 1 egg
- 1/4 cup fresh chives
Celery Cream Soup
By Bostoncook
1. In a large sauce pan, melt butter, add celery, onions, and garlic
- 3 tbsp butter
- 1 1/2 lbs celery ribs, sliced
- 2 onions, chopped
- 3 cloves garlic, minced
- 3 tbsp flour
- 6 cups chicken broth
- 1 bay leaf
- 1 cup half and half, lowfat
- 1 tbsp lemon juice
- 3 dashes hot sauce (3 to 4)
- salt and white pepper
- celery leaves, for garnish
Cheesy Stuffed Chicken Breasts
By Bostoncook
1. Pound chicken to ¼" thickness, season with pepper
- 2 skinless boneless chicken breasts
- Ground black pepper
- 2 ounces Swiss cheese, sliced, or fontina cheese, crumbled or sliced
- 1/2 cup roasted red peppers, drained
- 1/2 teaspoon dried sage, crushed
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1/2 cup dry white wine, or chicken broth