Bostoncook's profile page
Recipes
Chicken Sate Wraps
By Bostoncook
CL, 8/04
- 1/2 cup carrots, in matchsticks
- 1/3 cup chopped green onions
- 2/3 cup light coconut milk
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 3 tbsp peanut butter
- 1 tsp curry powder
- 1/8 tsp ground red pepper
- 2 cups boneless skinless chicken breast halves, cooked and shredded
- 4 fat-free flour tortillas (8-inch)
- 1 1/3 cup angel hair slaw
Garlic Paprika Shrimp
By Bostoncook
1. In skillet, heat olive oil over medium heat; wok garlic until softened but not browned, about 2 minutes
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1 lb large shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1/3 cup white wine
- 2 tsp tomato paste
- 1/4 tsp salt
- 2 tbsp chopped parsley, or cilantro
Garlicky Cilantro Roasted Potato Salad
By Bostoncook
1. Preheat the oven to 400 degrees
- 2 lbs new potatoes, quartered
- 10 cloves fresh garlic
- olive oil
- salt and pepper
- 3/4 cup mayonnaise
- 1 tablespoon creole mustard
- 1 lemon, juice of
- 1/4 cup fresh cilantro leaves, washed and dried
- 4 hard-boiled eggs, sliced
- 1/2 small red onion, thinly sliced
Grilled Potato Packets
By Bostoncook
Eating Well
- 2 pounds new potatoes, scrubbed and cut into 1/4-inch thick slices
- 3 medium shallots, thinly sliced
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Mango with Coconut-Buttermilk Granita
By Bostoncook
Vegetarian Planet
- 14 ounces light coconut milk
- 8 slices ginger root, 1/4" each
- 2/3 cup sugar
- 1 quart buttermilk
- 2 mangos
- 8 lime wedges
Old-Fashioned Caramel Layer Cake
By Bostoncook
CL, 12/99
- 1 tablespoon flour
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 egg white
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups skim milk
- 2 teaspoons vanilla
- 1 cup dark brown sugar
- 1/2 cup evaporated skim milk
- 2 1/2 tablespoons butter
- 2 teaspoons light corn syrup
- 1 dash salt
- 2 cups powdered sugar
- 2 1/2 teaspoons vanilla
Southwestern Turkey-Cheddar Burgers with Grilled Onions
By Bostoncook
CL, 8/07
- 3/4 cup finely chopped Maui or other sweet onion
- 1/3 cup wheat germ
- 1 1/2 teaspoons ancho chile powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 1/2 pounds ground turkey breast
- 4 ounces extra-sharp cheddar cheese, thinly sliced
- 6 slices Maui or other sweet onion (1/2-inch-thick)
- 6 Kaiser rolls (2-ounce) split
- 6 tablespoons Chipotle-Poblano Ketchup
Fruit Salad
By Bostoncook
CLBB
- 2 pints strawberries, hulled and halved
- 4 kiwi fruit, peeled and sliced
- 2 mangos, peeled and cubed
- 2 cups fresh pineapple chunks
- 1 cup red grapes, seedless
- 1/3 cup fresh lime juice
- 3 tablespoons honey (3 to 4)
- 1/2 teaspoon minced ginger
Cheese Enchiladas with Easy Mole Sauce
By Bostoncook
1. To make Mole Sauce: Heat oil in large pot over medium heat
- Mole Sauce
- 2 Tbs. vegetable oil
- 2 onions, chopped (about 2 cups)
- 2 cloves garlic, minced (about 2 tsp.)
- 1/4 cup chili powder
- 2 Tbs. light brown sugar
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ancho chile powder
- 1/8 tsp. ground cloves
- 1 can diced tomatoes (15.5-oz.)
- 3 Tbs. cocoa powder
- 3 Tbs. peanut butter
- Enchiladas
- 12 oz. light Monterey Jack cheese, shredded (about 3 cups)
- 16 flour tortillas (8-inch)
Chilaquiles Casserole
By Bostoncook
1. Preheat oven to 400 2
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 can black beans (19-ounce) rinsed and drained
- 1 can fire-roasted tomatoes (14.5-ounce) drained
- 1 1/2 cups corn
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 can enchilada sauce, hot, (10-ounce)
- 1 can enchilada sauce, mild, (10-ounce)
- 12 corn tortillas, quartered
- 5 ounces shredded white cheddar cheese