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Recipes
Homemade Spaghetti Sauce
By Bostoncook
1. Sauté onion and garlic in olive oil over medium-low heat until onion is tender
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 4 cloves garlic, chopped
- 1 can tomato puree (28-oz.)
- 1 can tomato sauce (28-oz.)
- 2 1/2 teaspoons dried parsley
- 1/2 teaspoon dried basil
- Water from rinsing extra sauce and puree from inside of cans
- 2 teaspoons salt
- 2 Tablespoons sugar
- 1/2 teaspoon ground black pepper
- 1 bay leaf
Turkey Meat Loaf
By Bostoncook
CL, 3/01
- 2 pounds ground turkey breast
- 1 cup quick-cooking oats
- 1/2 cup ketchup
- 1/4 cup chopped fresh parsley
- 1/4 cup grated fresh Parmesan cheese (1 ounce)
- 1 tablespoon dried oregano
- 3 tablespoons Worcestershire sauce
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1/4 cup ketchup
Maple-Glazed Salmon
By Bostoncook
1. Preheat broiler 2. Combine first 4 ingredients in a small bowl; stir with a whisk
- 1 tablespoon maple syrup
- 1 tablespoon hoisin sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon coarsely ground black pepper
- 2 salmon fillets, about 1-inch thick, (6-ounce)
Black Bean Enchilada Casserole
By Bostoncook
CL, December 1999
- 1 cup monterey jack cheese, lowfat
- 1 cup cooked brown rice
- 1 cup fat-free sour cream
- 1/2 cup cilantro
- 1/3 cup chopped scallion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can black beans, rinsed and drained
- 1 jalapeno, seeded and chopped
- 19 ounces red enchilada sauce
- 12 corn tortillas
California Walnut Mango Lime Muffins
By Bostoncook
1. In large bowl, beat oil and sugar until smooth
- Glaze:
- 1/4 cup vegetable oil
- 1/4 cup lowfat lime yogurt
- 1/4 cup granulated sugar
- 1/2 cup sugar substitute, splenda
- 1/2 cup egg substitute
- 1 1/2 cups mango, diced
- 2 tsp lime zest
- 1 tbsp lime juice
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1 cup icing sugar, sifted
- 1 tbsp lime zest
- 1 tbsp lime juice (1 to 2)
Marbled Chocolate Meringues
By Bostoncook
Williams Sonoma: Cakes, Cookies, Pies, and Tarts
- 3 ounces bittersweet chocolate, chopped
- 4 egg whites
- 1 cup sugar
Mocha Chip Gelato
By Bostoncook
Gourmet, 1/01
- 1 3/4 cups 1% milk
- 2 tablespoons cornstarch
- 1/3 cup sugar
- 2 teaspoons unsweetened cocoa powder
- 1 1/2 tablespoons instant coffee granules
- 1 teaspoon vanilla
- 1 oz bittersweet chocolate, finely chopped
- 1 tablespoon sliced almonds, toasted and cooled
Parmesan Polenta
By Bostoncook
CL, 10/00
- 4 cups water
- 1 cup quick-cooking polenta
- 3/4 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/3 cup parmesan cheese
Eating Well's Macaroni and Cheese
By Bostoncook
1. Preheat oven to 375 degrees F
- 1/2 pound elbow macaroni
- 1 1/2 cups lowfat cottage cheese
- 1 cup skim milk
- 1 tablespoon all-purpose flour
- 1 cup shredded Cheddar cheese
- 1/4 teaspoon nutmeg, freshly grated
- 1/8 teaspoon cayenne pepper
- Salt & freshly ground black pepper to taste
- 2 tablespoons Parmesan cheese
- 2 tablespoons fine dry breadcrumbs
Hoisin Chicken in Lettuce Leaves
By Bostoncook
Gourmet, 6/06
- 2 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 1/2 teaspoon salt
- 2 scallions, chopped (1/4 cup)
- 2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
- 1 can waterchestnuts (8-oz) sliced, rinsed and coarsely chopped
- 1/4 cup hoisin sauce (preferably Lee Kum Kee, House of Tsang, or Koon Chun brand)
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon rice vinegar, not seasoned
- 1/2 cup pine nuts (2 1/2 oz)
- 12 large lettuce leaves, red or green leaf