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Recipes
Fish Chowder
By Bostoncook
CL 8/04
- 2 1/2 cups frozen corn, thawed and divided
- 8 bacon slices, chopped
- 3 cups chopped onion
- 1 1/2 cups finely chopped celery
- 1 1/2 cups chopped carrot
- 1 cup chopped shallots
- 4 garlic cloves, minced
- 1/4 cup chopped parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon paprika
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 bottles clam juice (8-ounce)
- 2 bay leaves
- 1 1/2 pounds yukon gold potatoes, cut into 1/2-inch cubes (about 4 cups)
- 2 pounds halibut, cut into bit-sized pieces
Thai Cabbage Slaw
By Bostoncook
CL, 11/03
- 3 tablespoons lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon water
- 1 tablespoon creamy peanut butter
- 1 teaspoon chili paste with garlic
- 1 clove garlic, minced
- 6 cups shredded napa cabbage
- 2 cups shredded red cabbage
- 1 cup red bell pepper strips
- 1 cup shredded carrots
- 2 tablespoons chopped dry-roasted peanuts
- 1 tablespoon cilantro
- 1 tablespoon chopped mint
Thai Vegetable Soup
By Bostoncook
1. Saute garlic and onion in oil
- 1 tablespoon canola oil
- 12 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 1/2 cups chopped onion
- 4 cups water
- 2 chicken bouillon cubes
- 1 cup carrots, julienned
- 1 1/2 cups green beans, slivered
- 1 cup diced potatoes, cooked
- 1 cup cabbage
- 1 cup light coconut milk
- cayenne
- lime juice
- 1 scallion, minced
- 4 lime wedges
Passover Bagels
By Bostoncook
1. Put water-oil in a saucepan and bring to a boil
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup oil
- 2 cups matzo meal
- 4 eggs
Creamy Chicken and Jalapeno Nachos
By Bostoncook
1. Heat oven to 350. 2. Combine, cream cheese-chili powder in a food processor
- 1 whole boned and skinned chicken breast, poached and diced
- 1 teaspoon ground cumin
- 12 ounces neufchatel cheese, at room temperature
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- 1 1/2 cups lowfat cheddar cheese
- 2 jalapeno peppers, seeded and minced
- 3 tablespoons chopped onion
- 6 medium whole wheat pita breads, 99% fat free, each separated into two rounds
Cheesy Popovers
By Bostoncook
1. In bowl, beat eggs with milk for 1 minute or until frothy; stir in flour and salt until blended but still lumpy
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup smoked gouda cheese, or fontina
Creamy Potato Salad
By Bostoncook
1. Hard-cook eggs. Peel eggs and chop coarsely
- 2 large eggs
- 1 1/2 pounds potatoes, scrubbed
- 1/2 cup lowfat mayonnaise
- 1/2 cup low-fat plain yogurt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon anchovy paste
- Freshly ground pepper to taste
- 2 tablespoons white wine vinegar, or rice vinegar
- 1/2 teaspoon salt, or to taste
- 1 medium red bell pepper, seeded and diced (1 1/2 cups)
- 1/2 cup diced red onion, finely diced
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 2 tablespoons gherkins, diced
- 2 tablespoons capers, rinsed
- 1 tablespoon chopped fresh chives
The Greenbrier's Peppered Maple Turkey Breast
By Bostoncook
Junior League
- 1 cup maple syrup
- 3 tablespoons light brown sugar
- 1 1/2 tablespoons Dijon mustard
- 3 tablespoons cracked black peppercorns
- 1 tablespoon kosher salt
- 1 boneless skinless turkey breast (3 to 3 1/2-pound)
- 1/2 cup butter, cut into 8 slices
North Indian Chili
By Bostoncook
Not Your Mother’s Slow Cooker Cookbook
- 2 tablespoons olive oil
- 2 red onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced ginger
- 1 canned jalapenos en escabeche, 1-2; chopped
- 2 teaspoons coriander
- 1 1/4 teaspoons cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon turmeric
- 14 1/2 ounces diced tomatoes, with juice
- 3 tablespoons tomato paste
- 1 cup water
- 3 cans red kidney beans, rinsed and drained (15 oz)
- 1/2 teaspoon salt
- 1/2 cup evaporated milk, or heavy cream
- For serving: chopped red onion, chopped cilantro, yogurt
Pasta with Clam and Spinach Sauce
By Bostoncook
The Woman’s Day Cookbook
- 10 ounces frozen chopped spinach
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 cans chopped clams, undrained (10 oz each)
- 12 ounces angel hair pasta, cooked, drained and tossed with 1 tbsp olive oil