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Recipes
Corn and Tomato Salad with Cilantro Dressing
By Bostoncook
BA, 7/06
- 3 cups corn
- 5 medium tomatoes, halved, seeded, chopped
- 2/3 cup red onion, finely chopped
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lime juice
- 2 teaspoons brown sugar (packed)
- 1 garlic clove
- Salt and pepper
Tofu, Broccoli and Tomatoes with Curried Peanut Sauce
By Bostoncook
1. Wrap the block of tofu in a clean dishtowel and press firmly until towel becomes damp
- 16 oz firm tofu
- 2 tablespoons canola oil
- kosher salt to taste
- 1 bunch broccoli, cut into florets with 3 inch stems
- 2 cups cherry tomatoes, or 4 plum tomatoes quartered
- Jasmine rice or long grain brown rice [I used leftover WW spaghetti]
- Curried Peanut Sauce
- 1 tablespoon canola oil (I used 1 tsp)
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 dash red pepper flakes
- 1 tablespoon curry powder
- 1/3 cup crunchy peanut butter
- 2 tablespoons cilantro
- 2 tablespoons lime juice, 1 lime
- 2 tsp kosher salt, or fish sauce
Gnocchi with Bacon and Peas Cream Sauce
By Bostoncook
The Bacon Show – The Reluctant Gourmet
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, red or yellow
- 4 cloves garlic
- 3 strips bacon
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 pound gnocchi
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt & pepper to taste
Jack Quesadillas with Cranberry Salsa
By Bostoncook
1. To prepare salsa, combine first 7 ingredients
- SALSA:
- 1 cup cranberry sauce, whole-berry
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped green onions
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1 Anjou pear, cored and finely diced
- 1 jalapeño pepper, seeded and minced
- QUESADILLAS:
- 1/4 cup sliced green onions (2-inch-thick)
- 1 cup shredded monterey jack cheese, with jalapenos, (4 ounces)
- 8 flour tortillas (8-inch)
- 2 cups chopped cooked turkey
- 1/2 cup fat-free sour cream
Broccoli and Cheese Souffle
By Bostoncook
1. In pot of boiling salted water, cook broccoli for 2 minutes or until tender-crisp
- 2 cups chopped broccoli
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp thyme
- 1/4 tsp pepper
- 1 cup milk
- 1 1/2 cups smoked gouda cheese
- 4 eggs, separated
Banana Sour Cream Pancakes
By Bostoncook
1. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt (try only 1 teaspoon or less)
- 1/2 cup sour cream
- 1/4 cup plus 1 tablespoon milk
- 2 extra large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- unsalted butter
- 2 ripe bananas, diced
- Pure maple syrup
Curried Black-Eyed Peas with Eggplant
By Bostoncook
1. Prepare the eggplant by trimming and discarding the ends and quartering it length-wise
- 1 medium eggplant
- 1 medium onion
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 tablespoon minced garlic
- 1 tablespoon curry paste, red
- 1 teaspoon garam masala, divided
- 1/4 cup dry red wine
- 1 can black-eyed peas (15 ounce) rinsed and drained
- 1 cup canned diced tomatoes, including juice
- 1 cup vegetable broth
Ground Beef and Texas Bean Enchiladas
By Bostoncook
1. Preheat oven to 350°F
- 1 lb ground beef
- 1 can pinto beans (15 ounces); or black beans or texas ranch style
- 1 can diced tomatoes (14 ounces) drained
- 1/2 cup poblano peppers, diced; or 1 (4 ounces) can diced green chilies
- 1/2 cup diced onion
- 2 cloves garlic, crushed
- 1 cup Mexican-blend cheese, or monterey jack cheese
- salt and pepper
- 12 8 inch flour tortillas (12 to 15); or 8-inch whole-wheat flour tortillas or 8-inch corn tortillas
- Enchilada Sauce
- 2 1/4 cups hot water
- 1 can tomato paste (6 ounces)
- 2 tablespoons margarine or butter
- 2 tablespoons flour
- 5 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- salt and pepper
Thai-Style Ground Beef
By Bostoncook
1. Heat a large skillet over medium-high heat
- 1 cup thinly sliced leek
- 1 teaspoon bottled minced garlic
- 1 pound lean ground sirloin
- 1 teaspoon red curry paste (such as Thai Kitchen)
- 1 cup tomato sauce
- 1/2 cup light coconut milk
- 1 tablespoon brown sugar
- 1/4 teaspoon grated lime rind
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Asian fish sauce
- 3 cups hot cooked short-grain rice
- Iceberg lettuce wedges (optional)
- Chopped cilantro
- Chopped green onions (optional)
Honey Creme Brulee with Raspberries
By Bostoncook
CL, June 2005
- 2 cups 2% low-fat milk
- 3/4 cup nonfat dry milk
- 2 tablespoons sugar
- 2 tablespoons honey
- 5 large egg yolks
- 1 Dash salt
- 3 tablespoons sugar
- 24 fresh raspberries