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Recipes
Sizzling Beans with Peanuts
By Bostoncook
1. Steam beans until crisp-tender
- 2 pounds green beans
- 1 tablespoon ginger root, grated
- 1 tablespoon soy sauce
- 1 teaspoon peanut oil
- 2 cloves garlic, minced
- 3 tablespoons chopped peanuts
Cardamom Banana Bread with Pistachios
By Bostoncook
1. Heat oven to 350. 2. Combine flour-salt
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 1/2 cups mashed banana, about 3 bananas
- 1/3 cup lowfat sour cream
- 1/2 teaspoon cardamom
- 1/3 cup pistachio nuts, finely chopped
Chili's Southwestern Eggrolls
By Bostoncook
Recipezaar
- 1 chicken breast fillet
- 1 tablespoon vegetable oil
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced green onion
- 1/3 cup frozen corn
- 1/4 cup canned black beans, rinsed and drained
- 2 tablespoons frozen spinach, thawed and drained
- 2 tablespoons diced, canned jalapeno peppers
- 1/2 tablespoon minced fresh parsley
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 dash cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- five 7-inch flour tortillas
Maple Flax Banana Bread
By Bostoncook
1. Preheat oven to 350°. Lightly grease or butter a 9X5-inch loaf pan
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 cup flax seeds, ground
- 1/4 cup chopped walnuts, finely chopped
- 2 large eggs
- 1 cup mashed bananas
- 1/2 cup maple syrup
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla
Naan
By Bostoncook
1. Heat oven to 400. 2. Mix yeast, milk and sugar, leave to become frothy
- 2 teaspoons active dry yeast
- 2 tablespoons warm milk
- 2 teaspoons sugar
- 4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 2/3 cup lowfat yogurt, beaten
- 1 egg, beaten
- 1 tablespoon vegetable oil
- oil, for greasing
- chopped cilantro leaves, to sprinkle
New Hampshire Maple-Mustard Salad Dressing
By Bostoncook
CL, 11/04
- 1/3 cup maple syrup
- 2 tablespoons minced shallot
- 3 tablespoons grainy mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon canola oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
Roasted Garlic and Sundried Tomato Dip
By Bostoncook
1. Squeeze out garlic pulp
- 2 heads garlic, roasted
- 8 ounces neufchatel cheese
- 1/2 cup feta cheese
- 1 teaspoon oregano
- 4 ounces sun-dried tomatoes, drained and chopped
- 1/2 cup walnuts, toasted and chopped
Strawberry-Buttermilk Gelato
By Bostoncook
CL, 7/01
- 2 cups sugar
- 2 cups water
- 5 cups strawberries, quartered; (about 4 pints)
- 2 cups lowfat buttermilk
Brown Sugar Banana Muffins
By Bostoncook
1. Mix flour-baking powder
- 2 cups wheat flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1 cup mashed banana
- 1/3 cup skim milk
- 1 teaspoon vanilla
- 2 egg whites
- 1 tablespoon brown sugar
Ziti with Savory Sausage Sauce
By Bostoncook
CLBB
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic, finely chopped
- 4 sweet Italian turkey sausage link, 1/2 pound total, casings removed
- 1 can diced tomatoes (14-1/2 ounces)
- 1 cup half-and-half, fat free
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound ziti pasta
- 1 teaspoon cornstarch
- 1 Tablespoon cold water
- 1 cup frozen peas, thawed