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Recipes
Chipotle Marinated Chicken
By Bostoncook
1. Puree garlic until minced
- 4 garlic cloves
- 2 chipotle chiles canned in adobo
- 1/4 Cup chopped fresh cilantro
- 2 Tablespoons honey
- 3 Tablespoons vegetable oil
- 2 Tablespoons balsamic vinegar
- juice of 1 lime
- 1/2 teaspoon ground cumin
- black pepper, to taste
- 8 boneless skinless chicken breast
Melt-In-Your-Mouth Sugar Cookies
By Bostoncook
1. Beat butter at med speed of an electric mixer 2 minutes or until creamy
- 1 cup butter, softened
- 1 1/2 cup sugar
- 1 large egg
- 3 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cream of tartar
- 2 tsp vanilla extract
Mango-Cardamom Muffins
By Bostoncook
CL, 11/00
- 2 cups flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cardamom
- 1 cup mango, chopped
- 3/4 cup lowfat buttermilk
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons sugar
Refreshing Mojitos by the Pitcher
By Bostoncook
1. Place lime juice, mint and sugar into a pitcher
- 10 limes, pulp and juice
- 30 mint leaves
- 1 cup sugar
- 1 cup white rum
- 1 1/2 cups club soda
Spaghetti with Italian Sausage and Mixed Greens
By Bostoncook
1. Whisk oil, lemon juice and garlic in small bowl to blend
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped garlic
- 1 pound Italian sausages
- 1 1/4 packages mixed baby lettuces and greens (about 12 cups) (5 ounce)
- 1 pound spaghetti
- Dry Monterey Jack cheese or Parmesan cheese, coarsely grated or shaved into strips
Asparagus Risotto with Pine Nuts
By Bostoncook
1. Heat butter and oil in pan
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cups Arborio rice
- 1/4 cup white wine
- 2 1/2 tsp fresh rosemary
- 1 bunch parsley, chopped
- 1 clove garlic, minced
- 3/4 cup parmesan cheese
- 2 tbsp whipping cream
- 1/2 cup pine nuts
- 1 bunch asparagus
- 5 cups vegetable broth, may need more
Brazilian Shrimp Soup
By Bostoncook
1. Heat oil in a Dutch oven
- 2 tablespoons canola oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 3/4 cup long-grain rice
- 1/4 teaspoon red pepper flakes
- 1 3/4 teaspoons salt
- 1 3/4 cups crushed tomatoes, from a 15-oz can
- 5 cups water
- 1 cup coconut milk
- 1 1/2 pounds shrimp, shelled and halved horizontally
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 1/2 cup chopped parsley, or cilantro
Beer Rice
By Bostoncook
CLBB
- 1 cup brown rice
- 1 cup beer, dark lager
- 1 1/4 cups low sodium chicken broth, or homemade chicken stock
- 1 tablespoon butter, or margarine
- 1/4 cup peanuts, salted
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Caribbean Chicken with Pineapple-Black Bean Sauce
By Bostoncook
Epicurious
- 6 boned and skinned chicken breast
- salt and pepper
- 1 red bell pepper, sliced
- 6 scallion, sliced
- 3 cloves garlic, minced
- 2 jalapenos, minced
- 2 teaspoons ginger root, minced
- 14 ounces nonfat chicken broth
- 2 cups cubed pineapple
- 1/2 cup chutney
- 2 tablespoons brown sugar
- 3 teaspoons curry powder
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 14 ounces black beans, canned, drained and rinsed
- 4 cups cooked rice
Felafel for Sandwiches
By Bostoncook
Good Food Book (Jane Brody)
- 1 egg
- 1 tablespoon water
- 1 teaspoon lemon juice
- 2 tablespoons minced parsley, or 2 tsp dried
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup tahini
- 2 cups chickpeas, drained
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/3 cup wheat germ