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Whole-Grain Herb-Cheese Muffins

Whole-Grain Herb-Cheese Muffins

By

Sunset

  • 2 tablespoons oil
  • 1 onion, minced
  • 1 large green bell pepper, seeded and minced
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 cup milk
  • 1 egg
  • 2 egg whites
  • 6 tablespoons cheddar cheese
  • 1 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon thyme
  • 1/8 teaspoon cayenne
0/5 (0 Votes)

Vanilla-Butter Cookies

Vanilla-Butter Cookies

By

1. Preheat oven to 375`. 2

  • 3/4 cup sugar
  • 1/3 cup butter, softened
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Cooking spray
0/5 (0 Votes)

Pumpkin-Ginger Pancakes with Ginger Butter

Pumpkin-Ginger Pancakes with Ginger Butter

By

1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and sal...

  • 1 cup all-purpose flour
  • 2 tablespoons firmly packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 3/4 cup canned pumpkin
  • 1/4 cup plain low-fat or nonfat yogurt
  • 2 tablespoons butter, melted
  • Candied-ginger butter (recipe follows)
  • Maple syrup
0/5 (0 Votes)

Rosemary Cheddar Cheese Bread

Rosemary Cheddar Cheese Bread

By

1. Preheat the oven to 350°F

  • Rosemary White Whole Wheat Batter:
  • 1 large egg
  • 1 cup milk
  • 4 tbsp soft butter
  • 1 tablespoon baking powder
  • 1 tablespoon dried rosemary
  • 1/2 teaspoon salt
  • 2 cups white whole wheat flour
  • Cheddar Cheese Batter:
  • 1 large egg
  • 1 cup milk
  • 4 tbsp soft butter
  • 1 cup cheddar cheese
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 2 cups all-purpose flour
0/5 (0 Votes)

Baked Sweet Potatoes with Ginger Butter

Baked Sweet Potatoes with Ginger Butter

By

Vegetables Everyday

  • 4 sweet potatoes, scrubbed
  • salt
  • 3 tablespoons unsalted butter
  • 3/4 teaspoon ground ginger
0/5 (0 Votes)

Vegetable and Bean Chili

Vegetable and Bean Chili

By

Epicurious -

  • 2 large onions, coarsely chopped
  • 1 large red onion, coarsely chopped
  • 4 bell peppers, cut into 1/2-inch pieces; mixed colors is good
  • 1 bag frozen corn
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 8 garlic cloves, finely chopped
  • 2 jalapenos, finely chopped
  • 1 teaspoon olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano
  • 2 cans whole tomatoes (28 oz) coarsely chopped, with juice
  • 1/2 cup semisweet chocolate chips
  • 1 can black beans, rinsed and drained, 15 oz
  • 1 can kidney beans, rinsed and drained, 15 oz
  • 3 tablespoons chopped fresh cilantro
0/5 (0 Votes)

Pesto Shrimp Skewers

Pesto Shrimp Skewers

By

SF Chronicle article

  • 8 wooden skewers, soaked in warm water
  • 24 medium shrimp, peeled and deveined, with tails on
  • Kosher salt and pepper to taste
  • 1/2 cup pesto sauce
0/5 (0 Votes)

Quinoa with Moroccan Winter Squash and Carrot Stew

Quinoa with Moroccan Winter Squash and Carrot Stew

By

1. For stew: Heat oil in large saucepan over medium heat

  • Stew
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1 Pinch saffron
  • 1 cup water
  • 1 can diced tomatoes (14 1/2-ounce) drained
  • 2 tablespoons fresh lemon juice
  • 3 cups butternut squash (1-inch cubes)
  • 2 cups carrots (3/4-inch cubes)
  • Quinoa
  • 1 cup quinoa
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup carrots, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro, divided
  • 2 teaspoons chopped fresh mint, divided
0/5 (0 Votes)

Roasted Asparagus with Balsamic Brown Butter

Roasted Asparagus with Balsamic Brown Butter

By

CL, 3/02

  • 40 asparagus spears, trimmed (about 2 pounds)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon balsamic vinegar
0/5 (0 Votes)

Biryani Vegetables

Biryani Vegetables

By

1. Puree garlic, ginger, and 2 tbs water to a paste

  • 3 garlic cloves, peeled
  • 2 teaspoons peeled and chopped fresh ginger
  • 2 1/2 cups water, plus 2 tablespoons
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups basmati rice
  • 2 tablespoons peanut oil
  • 1 large yellow onion, diced
  • 1 small red bell pepper, seeded and diced
  • 1 cup bite-size cauliflower florets
  • 1 large carrot, thinly sliced
  • 3/4 teaspoon salt
  • 1 can chickpeas (15 ounce) drained and rinsed
  • 1/2 cup golden raisins
  • 1/2 cup unsweetened coconut milk
  • Toasted slivered almonds for garnish
0/5 (0 Votes)