Recipe Archive


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Final Recipe (I don’t think people were using them)
Thai Shrimp Lettuce Wraps
2 tbsp evoo
1 lb shrimp (peeled, deveined & chopped)
1 red bell pepper, finely chopped
2 scallions, finely chopped
1 tbsp tabasco sauce
1 lime, juiced
1 tbsp soy sauce
1 tsp rice vinegar
1 c rice noodles, copped
1/2 c. shredded carrots
1 head bibb lettuce

Heat oil in sautee pan.
Add shrimp and cook for 2 minutes.
Add peppers, scallions.
Cook until al dente or just beginning to soften.
Add remaining ingredients (not lettuce leaves).
Toss for two minutes then remove from stove.
To eat, add desired amount of filling to lettuce leaf and fold into little package.
Great with various types of Asian dipping sauces.

Week of 10/7/07
Caribbean Rice
1 1/4 c fat free chicken or veggie broth
1 c light coconut milk
1 c long-grain parboiled rice
1 tsp olive oil + more for dressing1 c chopped onion
1 3/4 c cubed, peeled butternut squash
1 tbsp chopped fress cilantro
1/2 tsp salt
1/2 tsp ground tumeric
1 15oz can black beans (drained & rinsed)
1/2 c chopped tomato
1 avocado cubed
Black pepper to taste

Bring broth and coconut milk to boil in medium sauce pan, over medium heat.
Add rice; cover, reduce heat and simmer 20 min or until liquid is absorbed.
Remove from heat and keep warm.
Heat oil in large nonstick skillet over medium-high heat.
Add onion and sautee 5 mins.
Reduce heat to medium; add squash and cook 8 min or until tender, stirring occasionally.
Stir in cilantro through tomato; cook 3 min or until heated.
Add rice to squash mixture; fold in avocado and season with salt, pepper and more olive oil.

Yield: 6 servings (about 1 c each)

Week of 9/30/07
Beet Risotto w/ Greens, Goat Cheese & Walnuts
2 tsp olive oil
1 c chopped onion
1 c aborio rice
1 tbsp minced ginger
2 tsp chopped fresh rosemary
1/2 c dry white wine
2 c finely chopped peeled beets
1/2 c water
1/4 tsp sea salt
1 14.5 oz can of vegetable broth
6 c finely sliced swiss chard
1/2 c crumbled goat cheese (can omit for vegan)
1/4 c chopped walnuts

Heat oil in a Dutch oven over medium-high heat.
Add onion; saute 3 minutes.
Add rice, ginger, and rosemary; saute 1 minute.
Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
Add beets, water, salt, and broth; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
Stir in chard; cook 5 minutes.
Add cheese, stirring until blended.
Sprinkle each serving with 1 tablespoon walnuts.

Yield: 4 servings (serving size: 1 1/2 cups)

Nutritional Information:CALORIES 412(30% from fat); FAT 13.7g (sat 4.9g,mono 4g,poly 3.6g); PROTEIN 14.1g; CHOLESTEROL 14mg; CALCIUM 92mg; SODIUM 611mg; FIBER 4.1g; IRON 2.1mg; CARBOHYDRATE 57.5g

Cooking Light, DECEMBER 2002

Bourbon-glazed Salmon
1/2 c packed brown sugar
3 tbsp bourbon
1/8 c low-sodium soy sauce1 tbsp fresh lime juice1 tsp grated ginger
1/4 tsp salt
1/8 tsp pepper1 clove garlic, crushed
4 (6 oz) salmon filetsCooking spray2 tsp sesame seeds
1/2 c thinly sliced green onions

Combine first 8 ingredients in a large ziploc bag; add salmon filets.
Seal bag and marinate in refridgerator for at least 30 minutes, turning bag once.
Remove filets, discard marinade and bag.
Preheat broiler.
Place filets on broiler pan coated with cooking spray.
Broil for 11 minutes or until fish flakes (watch for burning). Spring with sesame seeds and green onions.
Serves 4

Week of 9/23/07
Tuna Tartare
1 tbsp finely chopped shallots
2 tbsp mayo
1 tbsp honey
2 tsp chile paste
1.5 tsp sesame oil
1 tbsp soy sauce
1 tsp wasabi paste (or powder)
0.5 lb sushi-grade tuna
0.5 haas avocado (diced)
0.5 c chopped cucumber
Salt & pepper to taste
Black sesame seeds to garnish

Combine first 7 ingredients in large bowl; whisk to mix.
Fold in tuna, avocado and cucumber.
Season w/ salt & pepper.
Mix in seasame seeds for texture and garnish.
I prefer this served without chilling it, but if need be, cover and chill.
Also, this tastes great served with Trader Joe’s Wonton Chips (either Original or Hot Mustard).Enjoy!

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