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Recipes
Mom's Banana Bread
By Bostoncook
CL, 12/96
- 1 cup sugar
- 1/4 cup light butter, softened
- 1 2/3 cups mashed banana (about 3 bananas)
- 1/4 cup skim milk
- 1/4 cup low-fat sour cream
- 2 large egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Parmesan-Crusted Polenta with Sausage-Mushroom Ragout
By Bostoncook
1. Preheat broiler. 2. Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat u...
- 2 pounds pre-cooked polenta, cut into 4 (1/2-inch-thick) rounds
- 1/3 cup parmesan cheese
- 2 tablespoons olive oil, divided
- 1 pound sweet Italian turkey sausage link, casing removed
- 1/2 pound mixed sliced fresh wild mushrooms
- 1/2 cup dry red wine
- 1 1/2 cups marinara sauce
- Accompaniment: grated parmesan
Broccoli, Sausage, and Pasta Ears
By Bostoncook
1. Bring a large pot of water to boil and add pasta
- 1 lb orecchiette or bowtie pasta
- 2 lbs broccoli, in bite-sized pieces
- 1 lb sweet Italian sausage, in bite-sized pieces
- 3 cloves garlic, minced
- 1/4 tsp cayenne
- 1 tbsp butter (1 to 3)
- 1 cup chicken broth
- 1/2 cup parmesan
Bow-Tie Pasta Salad
By Bostoncook
1. In large pot of boiling salted water, cook pasta for 8 to10 minutes or until almost tender but firm; drain well
- 1 lb farfalle
- 3 tablespoons olive oil
- 1/3 cup lemon juice
- 1 tbsp anchovy paste
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 Pinch salt and pepper
- 1 small cucumber, diced
- 2 cups cherry tomatoes, we used grape tomatoes
- 2 cups black olives, sliced
- 1 cup diced red onion
- 1/2 cup chopped fresh parsley
- 1 cup feta cheese, diced
Coconut Angel Food Cake
By Bostoncook
1. Cake: Heat oven to 325°F
- Cake
- 1 1/4 cups egg whites, from about 9 large eggs, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 cup superfine sugar
- 2 teaspoons vanilla
- 2 teaspoons fresh lemon juice
- 1 cup sifted cake flour
- 1/3 cup unsweetened coconut meat
- 1/3 cup fresh coconut, shavings
- Sauce
- 1 bag cranberries (12 ounces) fresh or frozen and thawed
- 2/3 cup granulated sugar
- 1 tablespoon orange zest
- 2/3 cup fresh orange juice
- 2 tablespoons orange liqueur
- 1/2 teaspoon cinnamon
Fettuccine with Artichoke Sauce
By Bostoncook
adapted from BHG
- 4 ounces fettucine, or other pasta
- 1/4 cup chopped onion
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon basil, crushed
- 1/8 teaspoon salt
- 1/2 cup skim milk
- 1/2 cup half-and-half, fat free
- 14 ounces canned artichoke hearts, drained and cut up
- 3/4 teaspoon pepper
- 3 tablespoons parmesan cheese, or romano
- 1 tablespoon parsley
- 2 tablespoons milk, optional; (1 to 2)
- Snipped parsley (optional)
- Coarsely ground pepper (optional)
Thai Coconut Shrimp
By Bostoncook
CLBB
- 2 teaspoons canola oil
- 1 pound medium shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon minced ginger
- 2 tablespoons packed light brown sugar
- 2 teaspoons Thai red curry paste
- 1/2 teaspoon ground cumin
- 1/2 cup coconut milk
- 1 Tablespoon fish sauce
- 2 cups cooked rice
Thai Shrimp Bisque
By Bostoncook
CL
- Marinade:
- 1 1/2 pounds medium shrimp
- 1 1/2 tablespoons grated lime rind
- 1/3 cup fresh lime juice
- 1 1/2 tablespoons ground coriander
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced ginger
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, crushed
- Shrimp stock:
- 2 cups water
- 1/4 cup dry white wine
- 1 tablespoon tomato paste
- Soup:
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/3 cup chopped celery
- 1 can light coconut milk (14-ounce)
- 1 tablespoon tomato paste
- 1/4 cup all-purpose flour
- 1 cup 2% low-fat milk
- 1 tablespoon grated lime rind
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon salt
Broiled Eggplant Thai Style
By Bostoncook
1. Heat broiler 2. Cut eggplant lengthwise into 1/2" thick slices
- 1 eggplant
- 2 cloves garlic, minced
- 1 1/2 tablespoons soy sauce
- 2 tablespoons cilantro
- 1 tablespoon lime juice
- 1/4 cup light coconut milk
- 1 teaspoon brown sugar
- 1/2 teaspoon minced jalapeno
- 1 teaspoon minced ginger
- 1 teaspoon peanut butter
Scalloped Potatoes
By Bostoncook
1. Heat oven to 350. 2
- 4 teaspoons cornstarch
- 1 1/4 cups skim milk
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup lowfat cheddar cheese
- 3 potatoes, peeled and sliced