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Recipes
Garden Wild Rice
By Bostoncook
- 2/3 cup wild rice
- 2 1/2 cups water
- 1 teaspoon chicken bouillon granules
- 1 teaspoon olive oil
- 1 cup sliced celery
- 1 cup sliced mushroom
- 3/4 cup chopped onion
- 1/2 cup peas, thawed
- 1/2 teaspoon thyme
- 1/2 cup parmesan cheese
Grilled Fish Tacos with Thai Slaw
By Bostoncook
1. To marinate fish, whisk together tamari, lime juice, water, red chili paste, garlic, honey and coconut milk
- Fish Marinade
- 1/2 cup tamari soy sauce
- 1/4 cup lime juice
- 1/4 cup water
- 1 TB red chili paste
- 2 garlic cloves
- 1 TB honey
- 1/4 cup coconut milk
- 2 lbs mahi mahi, skin removed
- Thai Slaw Dressing
- 1 TB fish sauce
- 1/4 cup lime juice
- 2 tsp sesame oil
- 1 tsp red chili paste
- 1/2 cup coconut milk
- 1/2 cup peanut butter
- maple syrup (optional)
- red pepper flakes (optional)
- Thai Slaw
- 2 cups red cabbage, thinly sliced
- 2 carrots, shaved or peeled
- 1/2 cup daikon, cut into matchsticks
- 1/2 medium red onion, thinly sliced
- 3 TB cilantro, chopped
- Flour tortillas
- avocados, sliced
Baklava Muffins
By Bostoncook
Nigella
- Filling
- 1/2 cup walnuts, chopped
- 1/3 cup sugar
- 1 1/2 teaspoons cinnamon
- 3 tablespoons butter, melted
- Muffins
- 1 cup flour
- 7 tablespoons flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 cup nonfat buttermilk
- 2 tablespoons nonfat buttermilk
- Topping
- 1/2 cup honey
Broccoli Chowder
By Bostoncook
1. Heat oil in a dutch oven or large saucepan over medium-high heat
- 1 tbsp extra-virgin olive oil
- 1 large onion, chopped (1 1/2 cups)
- 1 large carrot, diced (1/2 cup)
- 2 stalks celery, diced (1/2 cup)
- 1 large potato, peeled and diced (1 1/2 cups)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 tsp dry mustard
- 1/8 teaspoon cayenne pepper
- 3 1/2 cups low-sodium chicken broth (two 14-ounce cans)
- 1/2 pound broccoli flowerets, cut into 1-inch pieces, stems and florets separated
- 1 cup lowfat cheddar cheese
- 1/2 cup light sour cream
- 1/8 teaspoon salt, or to taste
Creamy Indian Lentils and Rice
By Bostoncook
1. Saute onion in oil until golden, about 8 mins
- 1 tablespoon canola oil
- 2 cups sliced onion
- 1 cup brown rice, uncooked
- 1 tablespoon curry powder
- 2 teaspoons mustard seeds
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups water
- 1 cup lentils
- 1 cup cilantro
- 1/2 cup lowfat sour cream
Grilled Shrimp and Cilantro Pesto Pizza
By Bostoncook
1. In a small bowl, whisk together the yeast and 1/4 cup of the warm water
- Cilantro Pesto:
- 1 package active dry yeast (1/4 ounce)
- 3/4 cup warm water (105 to 115 degrees F)
- 1 3/4 cups all-purpose flour, plus additional for kneading and dredging (1 3/4 to 2)
- 1 1/2 teaspoons salt
- 3 teaspoons olive oil, divided, plus more for brushing dough
- 2 cups monterey jack cheese
- 3/4 cup fresh cilantro leaves
- 1/4 cup parsley
- 2 garlic cloves, coarsely chopped
- 2 tablespoons pine nuts
- 1/4 cup parmesan cheese
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- Grilled Shrimp:
- 16 large shrimp, peeled and deveined
- Olive oil
- Salt and freshly ground black pepper
Mango Salsa
By Bostoncook
CL, Jan/Feb 2001
- 2 cups mango, diced
- 1/4 cup lime juice, 2
- 2 tablespoons cilantro, minced
- 2 teaspoons minced ginger
- 2 teaspoons sugar
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 jalapeno, seeded and minced
Pierogi and Kielbasa Skillet Casserole
By Bostoncook
1. Chop onions and saute in butter in pan or electric fry pan
- 2 onions, chopped
- 2 tbsp butter
- 1 head cabbage, chopped
- 1 lb light kielbasa
- 33 ozs potato and cheese pierogies
- 1 dash pepper
Banana Bread
By Bostoncook
1. Preheat the oven to 350 degrees F
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup firmly packed light or dark brown sugar (I used light)
- 1/4 cup canola oil
- 2 large egg whites (I used 1 white and 1 whole egg)
- 1 1/2 cups banana puree
- 1/2 cup cauliflower puree (can sub 1 extra banana)
- 1 tsp pure vanilla extract
Browned New Potatoes
By Bostoncook
1. Place potatoes in skillet
- 2 pounds red potatoes, quartered
- 1/2 tablespoon olive oil
- 4 cloves garlic, minced
- pepper, lots
- rosemary, lots