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Recipes
Indian-Style Chickpeas
By Bostoncook
1. Saute onion and garlic in water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon fenugreek
- 1/4 teaspoon cinnamon
- 1/2 teaspoon mustard seeds
- 1 teaspoon coriander
- 28 ounces chickpeas, canned
- 2 teaspoons lime juice
- 3 tablespoons tomato paste
- 2 teaspoons lowfat peanut butter
Tabasco Shrimp Tacos with Spiked Sour Cream
By Bostoncook
1. Combine sour cream, 1 1/4 teaspoons hot pepper sauce, and 1/2 teaspoon chili powder
- 1/2 cup reduced-fat sour cream
- 3 1/4 teaspoons hot pepper sauce (such as Tabasco), divided
- 1 1/4 teaspoons chili powder, divided
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot smoked paprika
- 1/4 teaspoon salt
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 8 corn tortillas (6-inch)
- 2 cups shredded iceberg lettuce
- 1/2 cup chopped Vidalia or other sweet onion
- 1/4 cup prepared salsa verde (such as Herdez)
Blintze Wrappers
By Bostoncook
1. Beat all ingredients in blender just to combine
- 1 cup 1% low-fat milk
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup egg beaters® 99% egg substitute
- 1 tablespoon melted butter
Blueberry-Almond Coffeecake
By Bostoncook
1. Heat oven to 350. 2. Combine flour-baking soda; add 2/3 cup blueberries, toss well
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup fresh blueberries, divided
- 2/3 cup lowfat buttermilk
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 1/4 cup sliced almonds
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
Sri Wasano's Infamous Indonesian Rice Salad
By Bostoncook
Moosewood Cookbook
- For the salad:
- 2 cups brown rice, rinsed
- 3 cups water
- 3 scallions, finely minced
- 1 stalk celery, finely minced
- 1 medium-sized red or green bell pepper, thinly sliced
- 1 can water chestnuts (8-oz.) drained and thinly sliced
- 1/2 lb. fresh mung bean sprouts
- 1/2 cup raisins or currants (packed)
- 1 cup coarsely chopped cashews or peanuts, lightly toasted
- 2 tbsp. sesame seeds
- Fresh snow peas (optional)
- For the dressing:
- 1/3 cup peanut oil
- 3 tbsp. dark sesame oil
- 1/2 cup orange juice
- 1 medium cloves garlic, minced (1 to 2)
- 1 tsp. salt
- 2 tbsp. soy sauce
- 1/2 tsp. crushed red pepper
- 2 tbsp. rice or cider vinegar
- 1 cup chopped pineapple (fresh or canned-in-juice)
Banana Chocolate Chip Muffins 3
By Bostoncook
1. Preheat oven to 350 2
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 4 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 3/4 cup bananas, ripe, mashed
- 1/3 cup milk
- 3/4 cup bittersweet chocolate chips
Lentil and Potato Stew
By Bostoncook
1. In a medium saucepan, combine the lentils, water, salt (if desired0 and bay leaf
- 1 cup lentils
- 4 cups water
- 1 tsp salt, optional
- 1 bay leaf
- 1 Tbsp butter or margarine
- 1 Tbsp olive oil
- 2 large potatoes, peeled and cut into 1/2" cubes (2 to 3)
- 1 tsp turmeric
- 1/4 tsp cayenne
- Salt to taste (optional)
- Freshly ground black pepper to taste
- 2 large tomatoes, peeled and chopped, or 2 cups canned chopped tomatoes (I use crushed, and have even used sauce in a pinch)
- 2 tsp. garam masala
- 1 tsp sugar, or honey
- Water, if necessary
Peanut Butter Cake
By Bostoncook
1. Heat oven to 350. 2. Melt chips
- 1/2 cup peanut butter chips
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups milk
Blueberry Angel Food Cake
By Bostoncook
1. Preheat oven to 375 degrees
- Cake:
- 1 1/2 cups sugar, divided
- 1 cup sifted cake flour
- 12 large egg whites (about 1-1/2 cups)
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
- 2 tablespoons sifted cake flour
- 1 tablespoon grated lemon rind
- Glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Stir-Fried Broccoli
By Bostoncook
1. Mix broth-sugar. 2. Heat oil in wok
- 1/2 cup fat-free chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 3 tablespoons canola oil
- 1/2 onion, diced
- 1 pound broccoli, cut up