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Recipes
Sweet Hot Tofu
By Bostoncook
CL, 3/05
- bag parboiled rice (3 1/2-ounce)
- 2 teaspoons canola oil
- 1 package firm tofu, light; (14-ounce) cut into (1-inch) cubes
- 2/3 cup nonfat chicken broth
- 1/4 cup hoisin sauce
- 1 tablespoon sherry
- 1 teaspoon cornstarch
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon honey
- 1/2 teaspoon dark sesame oil
- 1 Dash crushed red pepper
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1/3 cup thinly sliced green onions
South of the Border Rice
By Bostoncook
1. Bring stock to boil. Rinse rice
- 2 cups nonfat chicken broth
- 1 cup brown rice
- 1 onion, chopped
- 1 tablespoon oil
- 1/2 green bell pepper, chopped
- 1/2 cup corn
- 1/2 teaspoon turmeric
- dash tabasco sauce
- 1/8 teaspoon cayenne
- 1/4 teaspoon salt
- 1 tablespoon cilantro
Curried Chicken Salad 2
By Bostoncook
Mix everything together, adding enough mayo so moist and enough curry to give it a good yellow color Notes: Nothi...
- 2 boneless skinless chicken breast halves, cooked and cubed
- 1 granny smith apple, chopped fairly small
- 1/2 cup raisins (about)
- 1 stalk celery, diced (1 to 2)
- lowfat mayonnaise
- curry powder
- a teaspoon or less of sugar
- salt and pepper to taste
Chocolate Chip Cookies
By Bostoncook
The Best Light Recipe
- 1 1/4 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 2 teaspoons vanilla
- 1 cup light brown sugar
- 4 ounces semisweet chocolate chips, generous half cup
Indian Red Lentil Soup
By Bostoncook
Williams Sonoma Soup for Supper
- 1 1/2 cups red lentils
- 3 tablespoons butter
- 1 onion, chopped
- 2 tablespoons coriander
- 2 teaspoons cumin
- 2 teaspoons ginger root
- 1/2 teaspoon turmeric
- 1 pinch cayenne
- 6 cups nonfat chicken broth, or vegetable stock or water
- 1 1/2 cups diced tomato
- 2 tablespoons lemon juice
- salt and pepper
- 3 tablespoons cilantro, or mint
Potato and Onion Pizza with Rosemary and Goat Cheese
By Bostoncook
Cook’s Country
- 1 pound red potatoes, sliced very thin
- 6 tablespoons olive oil
- 1/2 small red onion, sliced thin
- 1/2 teaspoon fresh rosemary
- 1 cup crumbled goat cheese
- salt and pepper
- flour, for dusting board
- 1 recipe pizza dough
Sweet Potato Spoon Bread
By Bostoncook
CL, Jul/Aug 1996
- 3 small sweet potatoes (about 1-3/4 pounds)
- 3 cups 1% low-fat milk, divided
- 2 cups yellow cornmeal
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon butter, melted
- 1/2 teaspoon baking soda
- 1 large egg
- 2 large egg whites (at room temperature)
Banana-Black Bean Empanadas
By Bostoncook
BA, 11/04
- 2 tablespoons vegetable oil
- 1 banana, firm, diced
- 3/4 cup chopped onion
- 1 can black beans (15 ounce) drained
- 1/4 cup chopped fresh cilantro
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 package frozen puff pastry sheets, 2 sheets; (17.3 ounce) thawed
- 1 cup monterey jack cheese (packed)
- 1 egg, beaten to blend (for glaze)
Blueberry-Sage Muffins
By Bostoncook
1. In a large bowl, combine the blueberries, sage, sugar and lemon zest
- 2 cups blueberries
- 2 tbsp fresh sage, minced
- 1/2 cup sugar
- Minced zest of 1 lemon (2 to 3 tsp)
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup nonfat yogurt, or sour cream
- 1/4 cup milk
- 2 tbsp canola oil
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1/2 tsp ground cinnamon
Sage and Honey Skillet Cornbread
By Bostoncook
1. Preheat oven to 400°F
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons chopped fresh sage, plus 12 whole fresh sage leaves
- 1 cup whole milk
- 1/2 cup honey
- 1 large egg
- 1/2 cup unsalted butter (1 stick)