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Recipes
Roasted Cauliflower Soup
By Bostoncook
Best American Recipes 2004-2005
- 1 head cauliflower
- 1 onion, sliced
- 3 cloves garlic, halved
- 2 tablespoons olive oil
- 2 cans chicken broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon minced thyme
- 1 cup half and half
- 1 teaspoon salt
- 1/8 teaspoon pepper
Fudgy Coconut Macaroons
By Bostoncook
Light Jewish Holiday Desserts
- 10 ounces sweetened coconut flakes, 3 1/2 cups
- 1/4 cup Dutch-process cocoa powder
- 3 tablespoons sugar
- 3 tablespoons matzo cake meal, or potato starch, optional
- 3 large egg whites, at room temperature
- 1/2 teaspoon vanilla
- 1/4 cup honey
Green Salad wtih Roasted Poblanos and Cumin-Lime Dressing
By Bostoncook
CL, 10/04
- 2 poblano peppers, seeded and halved
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cumin
- 10 cup salad greens
Moosewood Challah
By Bostoncook
Enchanted Broccoli Forest
- 2 1/2 cups water, lukewarm
- 2 tablespoons active dry yeast
- 1/2 cup honey, or sugar
- 4 tablespoons melted butter, or canola oil
- 3 eggs
- 1 tablespoon salt
- 1/2 cup raisins, optional
- 8 cups flour, may need more
Pumpkin Pie Seeds
By Bostoncook
1. Spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 mi...
- 1 cup pumpkin seeds, rinsed and drained
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 6 tsp sugar
- 1 tbsp vegetable oil
Barefoot Contessa's Barbecue Sauce
By Bostoncook
1. In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until ...
- 1 cup chopped onion
- 1 tbsp minced garlic
- 1/2 cup vegetable oil
- 1 cup tomato paste (10 oz)
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup Worcestershire
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 1 cup hoisin sauce
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 tbsp crushed red pepper flakes
Broiled Salmon with Roasted Red Pepper Sauce
By Bostoncook
1. Mix lemon and oil. Brush over salmon
- 1 1/2 pounds salmon fillets
- 2 teaspoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 onion, minced
- 12 ounces roasted red peppers, drained
- 3 tablespoons evaporated skim milk
- 1 teaspoon oregano
- salt and pepper
Cherry Vanilla Ricotta Muffins
By Bostoncook
Mollie Katzen
- 2 cups flour, or whole wheat pastry flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 1 cup ricotta cheese
- 1 cup nonfat buttermilk
- 2 eggs
- 1 tablespoon lemon juice
- 4 teaspoons vanilla
- 4 tablespoons butter, melted; or canola oil
- 1 1/2 cups cherries, not defrosted if frozen; pitted and sliced; or 1 cup dried cherries
Greek Dinner Salad
By Bostoncook
EW, April/May 2005
- 3 tablespoons nonfat plain yogurt
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 clove garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1 medium zucchini, finely diced (about 2 cups)
- 1 large red bell pepper, finely diced (about 1 1/2 cups)
- 1 bunch radishes, finely diced (about 1/2 cup)
- 1 can chickpeas (15-ounce) rinsed
- 8 large Boston lettuce leaves, for serving
Maple Oatmeal Muffins
By Bostoncook
1. Preheat oven to 400 degrees F
- 2 cups flour
- 1 cup quick-cooking oats
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup lowfat buttermilk
- 3/4 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract