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Recipes
Strawberry-Cabernet Sauce
By Bostoncook
1. Combine 3/4 cup wine and sugar in a small saucepan; bring to a boil over medium-high heat
- 3/4 cup cabernet sauvignon or other dry red wine, plus 1 tablespoon
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 bag frozen strawberries (10-ounce) thawed and divided
- 1/2 teaspoon fresh lemon juice
Spicy Whipped Feta
By Bostoncook
Combine the feta, peperoncini, oregano, garlic and pepper flakes in a food processor
- 1/3 pound feta, preferably Greek or French
- 4 pickled green peperoncini
- 1/2 teaspoon dried oregano
- 1 garlic clove, sliced
- Generous pinch hot red pepper flakes
- 2 tablespoons extra virgin olive oil, or more as needed
Roast Chicken with Cumin, Paprika, and Allspice
By Bostoncook
1. Preheat oven to 375. 2
- 1 roasting chicken (6 lb)
- 2 tbsp olive oil
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp allspice
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lemon, halved
Basic Pot Roast
By Bostoncook
1. Pat roast dry and season with salt and pepper
- 4 pounds chuck roast, neatly tied
- Salt, to taste
- pepper, to taste
- 2 tablespoons vegetable oil
- 1 cup onions, finely chopped
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 2 bay leaves
- 2 teaspoons thyme
- 4 cups beef stock
- 4 tablespoons all-purpose flour
- 4 tablespoon butter, softened
Open-Faced Falafel Burgers
By Bostoncook
CL, 8/06
- Sauce:
- 1 cup hot water
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 2 garlic cloves, minced
- Patties:
- 1 cup red onion, chopped
- 1/2 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 cans chickpeas (15 1/2-ounce) drained
- 4 garlic cloves, minced
- 1/2 cup dry breadcrumbs, divided
- 4 teaspoons olive oil, divided
- Remaining ingredients:
- 6 mini pitas
- 3 cups romaine lettuce, chopped
- 2 cups chopped tomato
- 2 cups sliced cucumber
- 1/2 cup minced red onion
Black Bean-Smoked Chile Dip
By Bostoncook
Vegetarian Cooking for Everyone
- 2 cups cooked black beans
- 1/2 cup water, or bean broth
- 1 tablespoon sunflower oil, or safflower oil
- 1/4 cup chopped scallion
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/4 cup cilantro
- 1 teaspoon chipotle chile canned in adobo, or 1/2 tsp cayenne
- 2 limes, juice of; 2-3
- salt
Spinach, White Bean, and Bacon Salad with Maple-Mustard Dressing
By Bostoncook
CL, 3/03
- 1/4 cup maple syrup
- 3 tablespoons cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can Great northern beans, rinsed and drained
- 1/2 cup scallion, sliced
- 1/2 cup red bell pepper, chopped
- 5 slices bacon, cooked and crumbled
- 2 packages fresh baby spinach
Seafood Fettuccine
By Bostoncook
CL, Jan/Feb 2002
- 1 1/2 tablespoons butter
- 1 cup chopped scallion
- 4 cloves garlic, minced
- 1 pound shrimp, peeled
- 1 pound sea scallops
- 2 cups half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound lump crabmeat
- 3/4 cup parmesan cheese
- 8 cups fettucine, cooked; 1 pound uncooked
- 1/4 cup parsley
Butternut Squash Gratin with Onions and Sage
By Bostoncook
Vegetarian Cooking for Everyone
- 2 tablespoons olive oil
- 4 cups thinly sliced onion
- 4 sprigs thyme
- 2 tablespoons chopped fresh sage, or 2 tsp dried
- salt and pepper
- 6 cups butternut squash, in 1/2" cubes
- 1/2 cup flour
- 2 tablespoons chopped parsley
- 1/2 cup gruyere cheese, or fontina
- 1/2 cup 1% low-fat milk, plus 2 tablespoons; heated
Bean Chalupas
By Bostoncook
The American Institute for Cancer Research
- 12 corn tortillas
- 1 can pinto beans (14 oz.) drained
- 1 cup diced onion
- 1/4 teaspoon chili powder
- 1/2 cup lowfat ricotta cheese
- 1/2 cup picante sauce
- 1/2 teaspoon garlic
- Salt and pepper to taste
- 2 cups red onion, julienne strips
- 3 cups Romaine lettuce, thinly sliced
- 2 cups iceberg lettuce, thinly sliced
- 4 ounces lowfat cheddar cheese, grated
- 1 cup diced tomatoes
- 6 large radishes, thinly sliced