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Recipes
Pasta Bows with Creamy Green Bean Sauce
By Bostoncook
1. Cook pasta. Drain, reserving some of water
- 8 ounces farfalle
- 10 ounces frozen green beans, french style
- 1/2 cup yogurt
- 1 ounce neufchatel cheese
- 1 scallion, minced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- dash cayenne
Rice and Black Beans
By Bostoncook
1. Drain tomatoes, black beans, corn and put in Rice Cooker
- 1 cup uncooked rice
- 1 can diced tomatoes with green chilies (Ro-tel) (10 ounce)
- 1 can chicken broth (14 1/2 ounce)
- 1 can black beans (15 1/4 ounce)
- 1 can sweet corn (optional) (14 3/4 ounce)
- 1 cup cheese (optional)
Oatmeal Creme Brulee
By Bostoncook
CLBB
- 2 cups oats, or 2 1/4 cups old-fashioned oats, uncooked
- 1/3 cup granulated sugar
- 1/4 teaspoon salt (optional)
- 3 1/3 cups skim milk
- 2 eggs, or 1/3 cup egg substitute, lightly beaten
- 2 teaspoons vanilla
- 1/3 cup firmly packed brown sugar
Rich and Tender Yellow Layer Cake
By Bostoncook
CLBB
- 4 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups sifted cake flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 pound unsalted butter, softened, each stick cut into 8 pieces
Amish Vanilla Pie
By Bostoncook
Recipelink
- 1 pie shell, unbaked, 9"
- 1/2 cup brown sugar, firmly packed
- 1 tablespoon flour
- 1/4 cup honey
- 1 1/2 teaspoons vanilla
- 1 egg, beaten
- 1 cup water
- crumb topping
- 1 cup flour
- 1/2 cup brown sugar, firmly packed
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup butter
Saag Paneer
By Bostoncook
1. Heat milk. Add lemon (will curdle)
- 6 cups 2% low-fat milk
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 tablespoon ginger root, minced
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 cinnamon stick
- salt and pepper
- cayenne
- 2 tomatoes, chopped
- 30 ounces frozen spinach, thawed
- 1/4 cup nonfat chicken broth
- 3/4 cup nonfat sour cream
- 1 tablespoon lemon juice
- 1/4 cup cilantro
Gnocchi with Sausage and Spinach
By Bostoncook
1. Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid
- 2 packages gnocchi (9-ounce)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 pound Italian sausage, casings removed
- 1 clove garlic, finely chopped
- 1 bag baby spinach (5-ounce)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup parmesan cheese (3 ounces) plus more for garnishing
Ricotta Hotcakes
By Bostoncook
1. Mix ricotta, milk and egg yolks
- 9 ounces ricotta cheese, 1 cup plus 2 tbs
- 1 1/2 cups lowfat 1% milk
- 2 eggs
- 3/4 cup flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons peanut oil
- 1/2 pint strawberries, chopped
Roasted Cauliflower
By Bostoncook
1. Break or cut a head of cauliflower in to large florets
- 1 head cauliflower, in large florets
- 3 tbsp. olive oil
- salt and lots of ground black pepper
- slivered garlic from several large cloves
Savory Noodle Kugel
By Bostoncook
1. Saute mushroom and onion in butter until tender
- 1 teaspoon light butter
- 3 cups mushrooms, sliced
- 1/2 cup scallion, sliced
- 2 tablespoons nonfat yogurt
- 2 tablespoons lowfat sour cream
- 1/2 pound egg noodles, yolk-free, cooked
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 pound lowfat cottage cheese
- 1 cup egg beaters® 99% egg substitute
- 1/4 cup parmesan cheese