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Recipes
Caribbean Rice Skillet with Black Beans
By Bostoncook
1. Saute onion-garlic in oil 5 mins
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 1/3 cups nonfat chicken broth
- 10 ounces diced tomatoes, with juice
- 1 1/2 teaspoons lemon juice
- 3/4 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon allspice
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- pinch cayenne
- 1 bay leaf
- 16 ounces black beans, canned, drained and rinsed
- 4 cups cooked rice
- 1/4 cup chopped scallion
- 1/4 cup cilantro
Fettuccini Alfredo
By Bostoncook
CL, 1994
- 1 tablespoon butter
- 2 small cloves garlic, minced
- 1 tablespoon flour
- 1 1/3 cups skim milk
- 2 tablespoons neufchatel cheese
- 1 1/4 cups parmesan cheese
- 4 cups fettucine, hot, cooked
- 2 teaspoons chopped fresh parsley
Spicy Black Beans and Tomatoes
By Bostoncook
1. Coat a large nonstick skillet with cooking spray; and the olive oil
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cans diced tomatoes (14.5 oz) drained
- 2 tablespoons chopped green chiles, canned
- 2 cans black beans (15 oz) rinsed and drained
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon chili powder
Banana Chocolate Chip Muffins 2
By Bostoncook
The Flax Cookbook – CLBB-zackaboo
- 1 1/8 cups flour
- 6 Tablespoons flax seed, ground
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed banana
- 1/4 cup egg substitute
- 1/4 cup buttermilk
- 1/4 cup butter, melted
- 1/4 cup light sour cream
- 2 teaspoons vanilla extract
- 1/4 cup 1% low-fat milk
- 1/2 cup mini-chocolate chips
Cajun-Grilled Corn on the Cob
By Bostoncook
CL, 7/00
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 4 ears corn, with husks
- 2 teaspoons butter, melted
Artichoke Soup
By Bostoncook
1. Bring potatoes and broth to boil
- 1 large potato, chopped
- 6 cups nonfat chicken broth
- 13 ounces artichoke hearts, drained and diced
- 2 cloves garlic, minced
- 2 tablespoons fresh basil
- salt and pepper
Mango Margaritas
By Bostoncook
CLBB-LauraBL
- 1 1/2 cups mango, chopped
- 6 oz limeade, frozen concentrate
- 1 cup tequila
- 1/4 cup triple sec
Spicy Lemongrass Tofu
By Bostoncook
Sara Moulton
- 2 stalks lemongrass, outer layers peeled, bottom white part thinly sliced and finely chopped - (abt 1/4 cup)
- 1 1/2 tablespoons soy sauce
- 2 teaspoons chopped Thai bird chiles, or another fresh chili
- 1/2 teaspoon red chili flakes
- 1 teaspoon ground turmeric
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 12 ounces tofu, drained, patted dry, and cut into 3/4" cubes
- 4 tablespoons vegetable oil
- 1/2 yellow onion, cut 1/8" slices
- 2 shallots, thinly sliced
- 1 teaspoon minced garlic
- 4 tablespoons dry-roasted peanuts, chopped
- 10 pepper leaves, shredded, (or 2/3 cup loosely-packed Asian basil leaves)
- === ROASTED PEANUTS ===
- 1 cup raw shelled peanuts, skin removed
Baja Black Beans, Corn, and Rice
By Bostoncook
1. Cook brown rice. 2. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime jui...
- 6 cups cooked brown rice
- 15 ozs black beans, rinsed and drained
- 15 ozs corn, drained
- 4 tomatoes, diced
- 1/2 cup red onion, chopped
- 1/2 cup chopped cilantro
- 1 jalapeno, seeded and diced
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 dashes hot sauce
Clam Chowder
By Bostoncook
Recipezaar
- 6 slices bacon, chopped
- 2 cups potatoes, cubed and peeled
- 1/2 cup chopped onion
- 2 cups chicken broth
- 1 cup corn
- 2 tbsp butter
- 2 tbsp flour
- 1 cup half and half
- 10 ozs clams, drained
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp fresh parsley
- 1/8 tsp cayenne, or seafood seasoning