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Recipes
Tuna Burgers with Horseradish Mayo
By Bostoncook
1. Mix tuna-s&p. Shape into 4 burgers
- 2 cans albacore, drained
- 6 tablespoons bread crumbs
- 1/4 cup red onion, minced
- 2 egg whites, beaten
- 2 tablespoons dijon mustard
- 1 tablespoon low-fat mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 teaspoons low-fat mayonnaise
- 5 teaspoons lowfat sour cream
- 2 teaspoons horseradish
Butternut Squash, Parmesan, and Sage Pizzas
By Bostoncook
Preheat oven to 450 degrees
- 2 1/4 pounds Butternut squash, peeled, seeded,
- and cut 1/2" cubes
- 1 teaspoon Vegetable oil
- Salt, to taste
- Freshly-ground black pepper, to taste
- 1 1/2 cups lowfat 1% milk
- 2 tablespoons All-purpose flour
- 1 pinch nutmeg
- 4 teaspoons Yellow cornmeal
- 1 recipe pizza dough, see * Note
- 2/3 cup parmesan cheese
- 1 tablespoon fresh sage, chopped
- 1 large Garlic clove, minced
- Freshly-ground black pepper, to taste
- Fresh sage leaves, for garnish
Chapati
By Bostoncook
WW TOT
- 1 1/3 cups whole wheat flour
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
Chili con Carne Burgers
By Bostoncook
CLBB-Kari
- 3/4 cup canned black beans, rinsed and drained
- 3/4 lb extra lean ground beef
- 2 Tbsp ketchup
- 3/4 tsp chili powder
- 3/4 tsp ground cumin
- 1/4 tsp kosher salt
- 1/8 tsp pepper
- 4 hamburger buns, mixed grain, toasted
- salsa
- 4 leaves green leaf lettuce
Indian Pulau
By Bostoncook
Enchanted Broccoli Forest
- 1 tablespoon butter, or oil
- 1 cup chopped onion
- 1 tablespoon minced ginger
- 3/4 teaspoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 2 teaspoons coriander
- 1 teaspoon fennel seeds, ground
- water, as needed
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1/2 cup raisins
- 6 cups cooked basmati rice
- 1 cup nuts, toasted and chopped
- 1 cup unsweetened coconut meat, lightly toasted
Baklava Salmon
By Bostoncook
1. Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray
- 1/4 cup melted butter
- 3 tbsp Dijon mustard, or whole grain mustard
- 1 1/2 tbsp honey
- 1/4 cup dry breadcrumbs
- 1/4 cup walnuts or pecans, finely chopped
- 4 tsp minced parsley
- 4 salmon fillets
- Salt and fresh ground pepper
- 1 lime or lemon, quartered
Nectarine Cobbler
By Bostoncook
Vegetarian Cooking for Everyone
- 6 cups sliced peeled stone fruit, 6-8 cups
- 1/2 cup brown sugar
- 1 teaspoon cinnamon, or 1/2 tsp nutmeg or cardamom
- 1/4 cup flour
- 1 lemon, zest of
- 1 tablespoon lemon juice
- 1 1/2 cups flour, or whole-wheat pastry flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold butter, in small pieces
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla
- 1 egg, or 1 tbsp cream or milk
Raspberry-Filled Cinnamon Muffins
By Bostoncook
CL, Five-Star Recipes
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 egg
- 2/3 cup lowfat buttermilk
- 1/4 cup butter, melted
- 1/4 cup seedless raspberry spreadable fruit
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
Strawberry Vanilla Pancakes
By Bostoncook
1. In a medium bowl, stir together the flour, brown sugar, baking powder and salt
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 tablespoons vanilla extract
- 1 cup chopped fresh strawberries
Brandied Pound Cake
By Bostoncook
1. Cream margarine; gradually add the sugar, beating well with an electric mixer set at medium speed
- 1/2 cup margarine, softened
- 1 3/4 cups sugar
- 4 egg whites
- 1 cup plain nonfat yogurt
- 1/2 cup brandy
- 1 1/2 teaspoons vanilla extract
- 3 cups sifted cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon powdered sugar