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Recipes
Larb
By Bostoncook
1. Combine zests-red pepper
- 2 teaspoons lime zest
- 1 teaspoon lemon zest
- 1/4 cup lime juice
- 1 tablespoon lemon juice
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon serrano pepper, minced
- 1/4 teaspoon crushed red pepper
- 12 ounces ground turkey
- 1 tablespoon chopped shallot
- 1/2 cup fresh mint
- 1/2 head cabbage, halved
Chipotle-Poblano Ketchup
By Bostoncook
CL, 8/07
- 1 poblano pepper
- 1 cup ketchup
- 2 tablespoons chipotle chile canned in adobo, about 2 chiles
- 1/2 teaspoon ground cumin
Cornmeal Pancakes 4
By Bostoncook
Moosewood Restaurant Cooks at Home
- 1 1/4 cups skim milk
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup egg substitute
- 1 1/4 cups cornmeal
- 1/2 cup flour
- 2 tablespoons butter
- 1 tablespoon maple syrup
Cranberry Flax Muffins
By Bostoncook
1. Set aside 2 tbsp flaxseeds
- 1 cup flax seeds
- 1 cup flour
- 1 cup whole wheat flour
- 1 cup bran
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups buttermilk
- 1 cup brown sugar
- 1/3 cup vegetable oil
- 1 1/2 cups dried cranberries
Low-Fat Blueberry Cheesecake Ice Cream
By Bostoncook
CLBB
- 1 cup fresh blueberries
- 1 can fat-free sweetened condensed milk (14 ounce)
- 1 cup lowfat buttermilk
- 4 ounces fat-free cream cheese
Peaches in Brown Sugar with Rum Sauce and Ice Cream
By Bostoncook
BA, 8/03
- 1/4 cup unsalted butter
- 6 tablespoons brown sugar (packed)
- 3/4 teaspoon ground cinnamon
- 6 peaches, peeled, halved, pitted, each cut into 8 wedges
- 2 teaspoons vanilla extract
- 2 tablespoons dark rum
- Vanilla or peach ice cream
Barley-Black Bean Burritos
By Bostoncook
CL Superfast
- 1 cup barley
- 1 cup frozen whole kernel corn
- 1/3 cup water
- 1 Tbsp fresh lime juice
- 2 tsp Mexican seasoning
- 2 tsp bottled minced garlic
- 1 can black beans (1 oz) rinsed and drained (1 to 15)
- 1 can vegetable broth (1 oz) (1 to 14)
- 1 can tomatoes with green chilies (1 oz) undrained (1 to 10)
- 1/4 cup fresh cilantro
- 12 flour tortillas (6 to 7")
- 3/4 cup monterey jack cheese, with peppers
- Shredded iceberg lettuce (optional
- Salsa (optional)
Crockpot Turkey Stuffed Green Peppers
By Bostoncook
1. Cut the tops off the peppers, remove seeds and fiber
- 6 green bell peppers
- 1 lb ground lamb
- 1 onion, chopped
- 2 tbsp olive oil
- 1 1/2 cups cooked basmati rice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano
- 1/4 tsp cumin
- 1 cup beef broth
- 2 tsp cornstarch
- 3 tbsp tomato paste
- 1 tsp lemon juice
- 1/2 cup sour cream
Creamed Spinach
By Bostoncook
1. Cook spinach in skillet until wilted
- 20 ounces spinach
- 1/4 cup chopped onion
- 2 teaspoons light butter
- 2 tablespoons flour
- 2 cups half-and-half, fat free
- 1/4 cup fat-free sour cream
- nutmeg
- salt and pepper
Lowfat Sweet Noodle Kugel
By Bostoncook
1. Heat oven to 375. 2
- 5 cups egg noodles, yolk-free, cooked
- 2 cups lowfat cottage cheese
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon pepper
- 8 ounces vanilla yogurt, nonfat
- 4 ounces neufchatel cheese, in bits
- 2 egg whites
- 1/2 cup egg beaters® 99% egg substitute