Bostoncook's profile page
Recipes
Julie's Crockpot Korma
By Bostoncook
Recipezaar
- 1 1/2 lbs chicken thighs, or 2 cups boneless skinless chicken breast, cubed
- 1 cup white rice
- 3 cups water
- 3 tsp chicken bouillon
- 2 tbsp dried onion flakes
- 8 ozs sliced mushrooms
- 4 tbsp cashew butter, warmed to soften
- 1/8 tsp cayenne
- 3 tsp turmeric
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp coriander
- 2 tsp cumin
- 3 tsp cardamom
- 1 can light coconut milk
- 1/2 cup fat free half-and-half
Roasted Chicken with Coconut Lime Glaze
By Bostoncook
WW TOT
- 2 Tablespoons minced onion
- 2 Tablespoons minced ginger
- 1 tablespoon lemongrass, minced; or 1 tsp dried
- 1 roasting chicken (3.5 lb)
- 1 cup light coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon chicken broth
- 1 tablespoon light brown sugar
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons fresh basil
Zucchini Oven Chips
By Bostoncook
CL, 8/05
- 1/4 cup dry breadcrumbs
- 1/4 cup grated fresh Parmesan cheese
- 1/4 tsp seasoned salt
- 1/4 tsp garlic powder
- 1/8 tsp freshly ground black pepper
- 2 tbsp skim milk
- 2 1/2 cups zucchini slices, 1/4" thick
- cooking spray
Fragrant Basmati Rice
By Bostoncook
F&W, Jan, 2004
- 1 cup basmati rice
- 2 teaspoons vegetable oil
- 4 cardamom pods, lightly smashed
- 1 small cinnamon stick
- 2 bay leaves
- 1 1/2 cups water
- Salt
Double Coconut Cake
By Bostoncook
CL, 12/01
- 1 tablespoon cake flour
- 2 1/4 cups sifted cake flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 2/3 cups sugar
- 1/3 cup butter, softened
- 2 eggs
- 14 ounce can light coconut milk
- 1 tablespoon vanilla
- 4 large egg whites
- dash salt
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1/4 tablespoon water
- 1/2 teaspoon vanilla
- 1/4 teaspoon coconut extract
Classic Apple Haroset
By Bostoncook
CL, 4/05
- 2 cups apple, gala; shredded and peeled
- 1 cup Granny Smith apple, shredded and peeled
- 3/4 cup chopped walnuts
- 3 tablespoons red wine
- 1 1/2 tablespoons honey
- 1/4 teaspoon ground cinnamon
Chicken Saute with Mango Sauce
By Bostoncook
Eating Well
- 4 boneless skinless chicken breast halves, skinless chicken breast halves (1-1 1/4 pounds)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 tablespoon extra virgin olive oil, or canola oil
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1/2 cup nonfat chicken broth
- 1/2 cup mango juice, original recipe called for orange juice
- 1 tablespoon brown sugar
- 3/4 teaspoon cornstarch
- 1 mango, cut into 1/2-inch dice (1 cup)
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro, or mint
Fettuccine and Tofu with Finger-Licking Peanut Sauce
By Bostoncook
1. Combine first 8 ingredients in a small saucepan
- 1/2 cup nonfat chicken broth
- 1/4 cup chunky peanut butter
- 1/4 cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons minced ginger
- 2 teaspoons chili paste with garlic
- 4 garlic cloves, minced
- 8 ounces fettucine
- 1 pound firm tofu, drained and cubed
- 1 cup sliced green onions (2-inch)
- 1 cup shredded carrot
Shrimp Etouffe
By Bostoncook
F&W Quick from Scratch Fish
- 2 tablespoons cooking oil
- 2 tablespoons flour
- 1 1/2 cups nonfat chicken broth
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 2 onions, chopped
- 1 bay leaf
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 1/2 pounds medium shrimp, shelled
- 2 scallions, chopped
- Boiled or steamed rice, for serving
Broiled Zucchini Boats with Parmesan
By Bostoncook
Epicurious
- 1 1/2 tablespoons light butter
- 1 tablespoon minced garlic
- 4 zucchini, halved lengthwise
- salt and pepper
- 1/4 cup parmesan cheese