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Recipes
Jasmine Rice with Cumin and Mustard
By Bostoncook
1. Rinse rice in sieve until water runs clear
- 1 1/2 cups jasmine rice
- 1 1/2 teaspoons cumin seed
- 4 teaspoons yellow mustard seed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 1/4 cups water
- 3 scallions, sliced
Sweet and Salty Peanut Chocolate Chunk Cookies
By Bostoncook
1. Preheat oven to 350°. 2
- 1/3 cup coarsely chopped unsalted, dry-roasted peanuts
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1/3 cup semisweet chocolate chips
- 1/2 teaspoon coarse sea salt
Creamy White Bean Dip
By Bostoncook
BA
- 1 can cannelini beans (15 ounce) drained
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove, peeled
- 3/4 teaspoon ground cumin
- 1 tablespoon chopped fresh mint
- 1 tablespoon dill, chopped
- 1 teaspoon grated lemon peel
Cinnamon-Pumpkin Bars
By Bostoncook
1. Preheat oven to 350 F. Lightly coat a 13x9-inch pan with nonstick spray
- Cream Cheese Frosting:
- 1 cup canned pumpkin
- 1 large egg
- 1 cup sugar
- 1/4 cup canola oil
- 1/2 cup nonfat sour cream
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 4 oz fat-free cream cheese, at room temperature
- 1 3/4 cups powdered sugar
- 1 tsp vanilla extract
Grilled Thai Chicken Wraps
By Bostoncook
Canadian Living Test Kitchen
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tsp lime juice
- 1 small clove garlic, minced
- 1/2 tsp minced ginger
- 1/4 tsp red pepper flakes
- 4 boneless skinless chicken breasts
- 4 leaves red leaf lettuce
- 1 cup bean sprouts
- 1/4 cup sliced green onions
- 1/4 cup sliced radishes
- 1/4 cup chopped cilantro
- 4 large flour tortillas
- 1/4 cup lowfat mayonnaise
Warm Red Cabbage Salad with Bacon and Goat Cheese
By Bostoncook
Vegetables Every Day
- 1 small red cabbage head
- 6 ounces thick-sliced bacon, chopped
- 2 tablespoons olive oil
- 2 shallots, minced
- 3 tablespoons sherry vinegar
- salt and pepper
- 4 ounces goat cheese, crumbled
Sweet Potato Casserole with Praline Topping
By Bostoncook
CLBB
- 1 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/4 cup chopped pecans, toasted
- 1/4 cup margarine, melted
- 1/2 teaspoon cinnamon
- 4 medium sweet potatoes, peeled and halved (about 2-1/2 pounds)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg white
- 1 can fat-free evaporated milk (5-ounce)
Ziti with Tuscan Porcini Mushroom Sauce
By Bostoncook
CL, 9/00
- 3/4 cup fat-free chicken broth
- 1/4 cup dried porcini mushroom, chopped
- 1 tablespoon olive oil
- 3 cups button mushroom, sliced
- 1/4 teaspoon rosemary
- 1/8 teaspoon salt
- 2 cloves garlic, minced
- 4 quarts water
- 3 cups ziti pasta, uncooked
- 1/4 cup parmesan cheese
- 1 tablespoon parsley
- 1/4 teaspoon pepper
Curried Vegetable Rice
By Bostoncook
Recipezaar
- 3 cups red potatoes, chopped
- 2 cups sweet potatoes, peeled and coarsely chopped
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 1/2 teaspoons salt
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1 can vegetable broth (14 ounce)
- 1 can coconut milk (13 ounce)
- 1 1/2 cups parboiled rice
- 1 cup frozen peas
- 1/2 cup dry-roasted cashews
Chicken Tetrazzini
By Bostoncook
1. Melt margarine; add mushrooms and onion, saute until liquid evaporates
- 1 tablespoon butter
- 3 cups mushrooms, sliced
- 1/3 cup minced onion
- 1/2 cup flour
- 2 1/3 cups nonfat chicken broth
- 2 cups skim milk
- 1/4 cup neufchatel cheese
- 1/4 cup parmesan cheese, divided
- 1/4 cup sherry
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 jar pimiento (2 ounce) drained, diced
- 1 package spaghetti (7 ounce) uncooked
- 2 cups cooked chicken breast half, diced