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Recipes
Chipotle Macaroni and Cheese
By Bostoncook
CL, 7/04
- 1 can chipotle chile canned in adobo (7-ounce)
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1/2 cup green bell pepper, finely diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 can canned tomatoes with green chiles (14 1/2-ounce) undrained
- 4 cups cooked elbow macaroni (about 2 cups uncooked)
- 2 cups lowfat cheddar cheese (8 ounces)
- 1 cup cottage cheese, lowfat
- 1 cup 2% low-fat milk
- 1/4 cup grated fresh Parmesan cheese (1 ounce)
- 1 large egg, lightly beaten
- 3 tablespoons dry breadcrumbs
Hearty Pancakes
By Bostoncook
1. Lightly spoon the flours into dry measuring cups; level with a knife
- 1 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/3 cup uncooked farina (such as Cream of Wheat)
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups vanilla soy milk
- 1/4 cup applesauce
- 1 large egg, lightly beaten
- 1/2 cup golden raisins, divided
- 1/2 cup coarsely chopped walnuts, divided
- 1/4 cup maple syrup
Indian Chicken for the Grill
By Bostoncook
Combine all ingredients. Marinate overnight
- 1 cup nonfat yogurt
- 1/4 cup minced onion
- 2 tablespoons oil
- 2 tablespoons lime juice
- 1 teaspoon salt
- 2 teaspoons minced garlic
- 1 teaspoon garam masala
- 1/2 teaspoon ginger root, minced
Lemon Glazed Zucchini Quick Bread
By Bostoncook
CL, 6/00
- 2 1/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup zucchini, finely shredded
- 1/2 cup 1% low-fat milk
- 1/4 cup vegetable oil
- 2 tablespoons grated lemon rind
- 1 large egg
- 1 cup sifted powdered sugar
- 2 tablespoons fresh lemon juice
Pumpkin Corn Muffins
By Bostoncook
CLBB-Kari
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal
- 1/3 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups pumpkin
- 1/3 cup evaporated milk
- 1/4 cup vegetable oil
Asparagus-Pesto Lasagna
By Bostoncook
Vegetarian Times
- 1/3 cup flour
- 3 1/2 cups lowfat 1% milk, divided
- 6 Tbsps pesto sauce, or more to taste*
- 2 Tbsps. parmesan cheese, plus additional for garnish, optional
- 1 tsp. salt
- 1/4 teaspoon pepper
- 2 tsp olive oil
- 1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4" pieces
- 1 clove garlic, minced (about 1 tsp)
- 16 lasagna noodles
- 2 cups lowfat mozzarella cheese, or fontina
Beef Tostadas
By Bostoncook
American Heart Association Cookbook (5th Edition)
- 6 corn tortillas, 6"
- 1/2 cup minced onion
- 1 pound ground round
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 teaspoon oregano
- 2 teaspoons chili powder
- 1 dash hot pepper sauce
- 1 1/2 cups shredded cabbage
- 3/4 cup salsa
- 3/4 cup lowfat cheddar cheese, shredded
Cincinnati Chili
By Bostoncook
1. Mix tomato sauce-s&p, with 1/2 cup juice from tomatoes
- 1 cup tomato sauce
- 28 ounces tomatoes, with juice
- 1 cup nonfat beef broth
- 1 tablespoon corn syrup
- 2 tablespoons red wine vinegar
- 1 teaspoon cayenne
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon turmeric
- 1 tablespoon allspice
- 2 teaspoons paprika
- 1/4 teaspoon cardamom
- 3/4 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon coriander
- 1/2 teaspoon cloves
- 1 bay leaf
- 1 teaspoon cocoa
- salt and pepper
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 2 teaspoons cornmeal
- 1/2 pound spaghetti
- 1 cup kidney beans, drained and rinsed
- 1/2 cup lowfat cheddar cheese
Fish Tacos
By Bostoncook
Cuisine at Home
- Mango-Avocado Salsa:
- 4 oz. tilapia fillets, halved (I've made this twice and used Dory and Cod
- 3 Tblsp. flour
- 3 Tblsp. yellow cornmeal
- 1 tsp. chili powder
- 1 tsp. kosher salt
- 1/4 tsp. cayenne
- 3 cups napa cabbage, shredded (I used romaine lettuce)
- 1 mango, peeled
- 1/2 cup grape tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, minced
- 1 Tbsp. jalapeno, seeded
- 1 tsp. sugar
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cumin
- 1 lime, juice of
- 1 avocado, pitted
- 2 Tbsp. cilantro
- Creamy Chipotle Sauce:
- 1/4 cup plain lowfat yogurt
- 1/4 cup reduced-calorie mayonnaise
- 2 tsp. sugar
- 1 chipotle chile canned in adobo, minced (1 to 2)
- 1/2 lime, juice from
- Corn tortillas (I used flour - I don't care for corn)
New Mexico Pot Roast
By Bostoncook
Recipezaar
- 3 1/2 pounds chuck roast, boneless
- 1/2 cup flour
- 1 tsp paprika
- 1/2 tsp pepper
- 1 tsp garlic salt
- 1 tsp chili powder
- 1 tbsp butter
- 1 cup water
- 1 cup dry red wine
- 4 ozs chopped green chiles, canned
- 1 clove garlic, halved
- 2 bay leaves, halved
- 1 tsp chili powder