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Recipes
Eggplant Parmesan
By Bostoncook
Vegetarian Cooking for Everyone
- Sauce:
- 2 eggplants
- salt and pepper
- olive oil
- 1 1/2 cups fresh tomato sauce, or 2 cups
- 8 basil leaves, torn up
- 4 ounces mozzarella cheese, sliced or grated
- 1/2 cup parmesan cheese
- 28 ounces diced tomatoes, drained; or crushed tomatoes in puree
- 1/4 cup minced onion
- 1 clove garlic, minced
- 2 tablespoons olive oil, or butter; 2-4 tbsp
- salt and pepper
Strawberry-Mango Salsa
By Bostoncook
In large bowl, combine all ingredients and stir together gently
- 1 1/2 cups diced stemmed strawberries
- 1/2 cup diced mango
- 1/2 cup diced red bell pepper
- 1/3 cup diced red onion
- 1/4 cup roughly cut chopped cilantro
- 2 tbsp. fresh lime juice
- 1 tbsp. sugar
- 1/2 tsp. salt
- 2 tbsp. tequila (optional)
Carrot Cake Pancakes
By Bostoncook
Cooking Light, JANUARY 2010
- 1 cup all-purpose flour, plus 2 heaping tablespoons
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup buttermilk, plus 1 tablespoon
- 1/2 cup milk
- 1 large egg
- 2 tablespoons butter, melted and cooled
- 3/4 cup grated carrots
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup coconut
- 1/4 cup chopped pecans
- Cream cheese frosting, heated (just a combination of cream cheese, confectioner's sugar, butter, and some vanilla)
Fantastic Tortilla Soup
By Bostoncook
Houston Junior League, Stop and Smell the Rosemary
- 3 tablespoons vegetable oil
- 8 corn tortillas, chopped
- 6 garlic cloves, minced
- 1/2 cup chopped fresh cilantro
- 1 medium onion, chopped
- 1 can diced tomatoes (28 oz) undrained
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 3 bay leaves
- 6 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 4 cooked chicken breast halves, shredded (about 2 cups) (4 to 6)
French Onion Burgers
By Bostoncook
Canadian Living Test Kitchen
- 1 egg
- 1/4 cup dry bread crumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 onion, grated
- 1 tbsp wine vinegar
- 1 tbsp worcestershire sauce
- 1 lb ground beef
- 4 Swiss cheese slices
- Grilled thick slices Spanish onion
Ma Po Tofu 2
By Bostoncook
CLBB-Eva
- 12 oz firm tofu
- 3 tbsp vegetable oil, [1 tbsp is plenty IMO]
- 4 oz ground beef, [you can leave out the meat altogether]
- 1/2 tsp minced garlic
- 1 leek, cut into short sections
- 1/2 tsp salt
- 1 tbsp black bean sauce
- 1 tsp soy sauce
- 1 tbsp chili bean sauce (chili garlic sauce or chili paste are acceptable substitutes)
- 3 tbsp chicken broth (or veggie broth or water if you want to make it vegetarian) (3 to 4)
- 2 tsp cornstarch paste (mix of 3:1 water to cornstarch)
- few drops sesame oil
- black pepper to taste
Orzo with Parsley and Lemon Zest
By Bostoncook
Rachael Ray
- 1/2 pound orzo
- Coarse salt
- 1 tablespoon extra-virgin olive oil, eyeball it
- 2 large lemons, zested
- Black pepper
- 1/4 cup chopped parsley, a couple of handfuls
Raspberry-Almond Muffins
By Bostoncook
CL, 4/04
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 1/2 tablespoons almond paste
- 1/4 cup butter, softened
- 2 large eggs
- 1/2 cup nonfat buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh raspberries
- 2 tablespoons turbinado sugar, or granulated sugar
Cornflake-Crusted Halibut with Chile-Cilantro Aioli
By Bostoncook
Cooking Light
- Aioli:
- 2 tbsp. minced fresh cilantro
- 3 tbsp. nonfat mayonnaise
- 1 serrano pepper, seeded and minced
- 1 garlic clove, minced
- Fish
- 1 cup skim milk
- 1 large egg white, lightly beaten
- 2 cups cornflake crumbs, finely crushed
- 1/4 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. olive oil
- 4 halibut fillets (6-ounce)
- Lemon wedges
Fresh Mushroom Sauce
By Bostoncook
1. Saute onion in butter 3 mins
- 2 teaspoons light butter
- 1 onion, chopped
- 1/2 pound mushrooms, chopped
- 1 cup nonfat chicken broth
- 1 1/2 cups 1% low-fat milk
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pinch nutmeg