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Recipes
Chicken Marinade
By Bostoncook
CLBB-Susan
- 1/2 cup oil
- 1/2 cup soy sauce
- 1/4 cup worcestershire sauce
- 2 tablespoons dry mustard
- 1 tablespoon pepper
- 1/3 cup red wine vinegar, no substitutions!
- 1 1/2 tablespoons parsley
- 3 cloves garlic, minced
- 1/2 cup lemon juice
Coconut-Curry Salmon Kebabs
By Bostoncook
EW Diabetes Cookbook
- 1 cup light coconut milk
- 1/2 red bell pepper, coarsely chopped
- 2 scallions, coarsely chopped
- 2 tablespoons parsley, or cilantro
- 1 jalapeno, seeded and coarsely chopped
- 1 clove garlic, coarsely chopped
- 2 tablespoons lime juice
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- pepper, to taste
- 6 sugarcane swizzle sticks
- 1 1/2 pounds salmon fillet
- 1 lime, in wedges for garnish
Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa
By Bostoncook
1. Heat oven to 375. 2. Process salsa-beans in food processor until smooth
- 1/2 cup salsa
- 2 teaspoons cumin
- 2 cans black beans, rinsed and drained
- 1 cup bread crumbs
- 1/4 cup chopped scallion
- 1/2 teaspoon salt
- 1/2 cup lowfat sour cream
- 1/4 cup chopped scallion
- 1/4 cup diced tomato
- 1/4 cup diced avocado
- 1 teaspoon lime juice
Puffed Up Chocolate Chip Cookies
By Bostoncook
CL, Jan/Feb 2001
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup applesauce
- 1 cup brown sugar
- 1/4 cup butter, softened
- 1 tablespoon vanilla
- 1 large egg
- 1 cup chocolate chips
Skillet Chicken, Broccoli, Ziti, and Asiago Cheese
By Bostoncook
1. Season the chicken with salt and pepper
- 1 pound boneless, skinless chicken breasts , cut into 1-inch squares
- Table salt and ground black pepper
- 2 tablespoons vegetable oil (or olive oil)
- 1 medium onion, minced (about 1 cup)
- 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 8 ounces ziti (2 /12 cups)
- 2 3/4 cups water
- 1 2/3 cups low-sodium chicken broth
- 12 ounces broccoli florets (4 cups)
- 1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
- 1/2 cup heavy cream
- 1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
- 1 tablespoon fresh lemon juice
Chili-Glazed Tofu over Asparagus and Rice
By Bostoncook
Chili-Glazed Tofu
- 4 cups water
- 1 bag long-grain parboiled rice (3 1/2-ounce)
- 2 1/4 cups asparagus, chopped; about 1 lb
- 1 tablespoon peanut oil
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon chile sauce with garlic (such as KA·ME)
- 1 pound extra-firm tofu, drained and cut lengthwise into 9 pieces
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3/4 cup shredded carrot
- 1 teaspoon dark sesame oil
Farfalle with Sausage, Tomatoes, and Cream
By Bostoncook
1. Heat oil in heavy large skillet over medium-high heat
- 2 tablespoons olive oil
- 1 pound sweet Italian sausages, casings removed
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 can crushed tomatoes with added puree (28-ounce)
- 1/2 cup whipping cream
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup chopped fresh basil (packed)
- Freshly grated Pecorino Romano cheese
Tuna Tetrazzini
By Bostoncook
Emeril/CLBB-Lys
- 1 1/2 cups chopped onions
- 1/2 cup chopped red bell peppers
- 7 tablespoons unsalted butter - I used about 4 T instead.
- 1 teaspoon minced garlic
- 1 pound white button mushrooms, ends trimmed, sliced
- 1 1/2 teaspoons Essence, recipe follows
- 1/2 teaspoon chopped fresh thyme leaves
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cup chicken stock
- 1 3/4 cups heavy cream - I subbed 1 1/4 cup skim and about a 1/2 cup light sour cream
- 1 wide egg noodles - I used no yolk noodles (12 ounces)
- 3 cans solid white tuna (6-ounce) drained and broken up
- 1 tablespoon chopped fresh parsley leaves
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
- 1 bag potato chips (5 1/2-ounce) crushed - used reduced fat Cape Cod chips
Sesame Chicken Wings
By Bostoncook
Gourmet
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons cider vinegar
- 1 tablespoon ginger root, peeled and minced
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne, or to taste
- 3 pounds chicken wings, wing tips cut off
- 3 tablespoons sesame seeds
Shepherd's Pie
By Bostoncook
1. Preheat oven to 400ºF
- 2 large potatoes, peeled and cut into 2-inch pieces
- 1/4 cup fat-free sour cream
- 1 Tbsp light butter
- 1/8 tsp table salt, or to taste
- 2 tsp olive oil
- 1 cup chopped onion
- 2 medium carrots, diced
- 2 medium stalk celery, diced
- 1 pound lean ground beef
- 3 Tbsp all-purpose flour
- 1 1/2 cups frozen peas
- 1 Tbsp sage, fresh, chopped (or 1 tsp dried)
- 1 tsp dried thyme
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 2 tablespoons worcestershire sauce
- 2 cups nonfat beef broth
- 1/2 cup lowfat cheddar cheese