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Recipes
Rosemary Mashed Potatoes and Yams with Garlic and Parmesan
By Bostoncook
Recipezaar
- 8 cloves garlic
- 3 tablespoons olive oil
- 1 1/2 lbs baking potatoes, peeled and cubed
- 1 1/2 lbs sweet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 1/2 teaspoon dried rosemary
- 1/2 cup grated parmesan cheese
- salt and ground black pepper
Butternut Squash with Cumin Couscous
By Bostoncook
CLBB-Cumulus
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil ( I used around 1 T)
- 1 large yellow onion, diced
- 2 cloves garlic, finely chopped
- 1/4 teaspoon cayenne
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon ground cumin
- 1 cup canned diced tomatoes (I used fire-roasted because the right amount was left over in my fridge waiting to be used)
- 1/3 cup raisins
- 1 container chicken broth (32 ounce)
- 1 can chickpeas (15.5 ounce) drained
- 2 teaspoons kosher salt
- 1 1/2 cups couscous
- 2 tablespoons chopped parsley
- 1/4 cup almonds (1 ounce) chopped (Omitted)
Black Beans with Turkey and Rice
By Bostoncook
Good Food Gourmet (Jane Brody)
- 1 tablespoon oil
- 1/2 pound ground turkey
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon chili powder
- 2 tablespoons soy sauce
- 1 cup tomato sauce
- 2 cups cooked black beans, 2-3 cups
- 3 cups cooked brown rice
Blue Cheese and Walnut Salad with Maple Dressing
By Bostoncook
Rachael Ray
- 1 bag baby spinach (10 oz)
- 1/3 pound blue cheese, crumbled
- 1 can walnut halves (6 oz), toasted
- 1/4 cup maple syrup, warmed
- 1 1/2 tablespoons cider vinegar
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly-ground black pepper, to taste
Fish in Parchment
By Bostoncook
1. Heat oven to 375. 2
- 4 red snapper, R-T-C, 1 pound total
- 1/2 cup crabmeat, cooked
- 1/2 cup sliced mushrooms
- 1/4 cup scallions
- 3 garlic cloves, minced
- 1/2 teaspoon fresh tarragon
- 1/2 teaspoon dijon mustard
- 4 tablespoons fat-free cream cheese
- 1 tablespoon lowfat mayonnaise
- 2 teaspoons Butter Buds®
- 2 teaspoons lemon juice
- 2 tablespoons brandy
- 1/3 cup parsley
- salt and pepper
Hot Buttered Rum Quick Bread
By Bostoncook
1. Lightly coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour
- 1 1/2 teaspoons all-purpose flour
- 1 cup all-purpose flour (4 1/2 ounces)
- 1/4 cup whole wheat flour (1 1/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 3/4 cup packed light brown sugar
- 1/4 cup chilled butter, cut into pieces
- 1/3 cup egg substitute
- 1/2 cup ripe mashed banana (about 1 banana)
- 2 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, melted
Lena's Russian Honey Cake
By Bostoncook
1. Heat oven to 375. Lightly flour cookie sheet
- 1 cup sugar
- 2 eggs, beaten
- 1/4 cup butter
- 2 tablespoons honey
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 can sweetened condensed milk (14-ounce)
- 3 eggs, beaten
- 2 tablespoons honey
- 1/4 cup butter
Quinoa Tabbouleh
By Bostoncook
CL, 10/99
- 1 3/4 cups water
- 1 cup quinoa
- 1/2 cup chopped tomato
- 1/2 cup mint, or parsley
- 1/4 cup raisins
- 1/4 cup chopped cucumber
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped green onions
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced fresh onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce
By Bostoncook
Rachael Ray 365 No Repeats
- 4 small, boneless, skinless chicken breasts
- 1 bag salted pretzels (5-ounce) any shape
- 1 tbsp fresh thyme leaves, chopped
- Salt and freshly ground black pepper
- 2 eggs
- Vegetable oil, for frying
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 1/2 cups sharp yellow cheddar cheese, shredded
- 2 tablespoons spicy brown mustard
- 1/4 cup flat leaf parsley leaves, a generous handful, chopped
- 1/4 small yellow onion, finely chopped
- 1 large sour dill pickle, finely chopped
- 1 lemon, cut into wedges
Snapper Tacos with Chipotle Cream
By Bostoncook
CL, 9/02
- 1/2 cup fat-free sour cream
- 1/8 teaspoon salt
- 1 canned chipotle chile in adobo sauce, seeded and minced
- 1 1/2 cups chopped onion, divided
- 1 1/2 cups chopped tomato, divided
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (I just sprinkled a bit)
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh cilantro
- 1 pound red snapper fillets, skinned
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 4 fat-free flour tortillas (8-inch)