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Recipes
Summer Barley Salad
By japaulson
1. Cook barley according to package directions, omitting salt
- 1 1/2 cups uncooked pearl barley
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup diced seeded plum tomato (about 2 small)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh flat-leaf parsley
- 20 kalamata olives, pitted and coarsely chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3/4 cup (3 ounces) crumbled feta cheese
Pineapple Lassi
By japaulson
A frothy South Indian yogurt-based beverage, lassi often contains seasonal fruit and spices
- 2 cups vanilla low-fat yogurt
- 1 cup canned crushed pineapple in juice, undrained
- 1/4 cup light coconut milk
- 1/8 to 1/4 teaspoon bottled ground fresh ginger (such as Spice World)
- 6 ice cubes
Cinnamon Rolls
By japaulson
Yummy and Lower fat!
- Rolls:
- 1 cup warm fat-free milk (100° to 110°)
- 6 tablespoons melted butter, divided
- 1/3 cup granulated sugar, divided
- 1 package quick-rise yeast
- 16.88 ounces all-purpose flour (about 3 3/4 cups)
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- Cooking spray
- 2/3 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- Icing:
- 3 tablespoons butter, softened
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Hot Spinach Dip
By japaulson
From Martha Stewart
- 2 teaspoons olive oil, plus more for baking dish
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 pounds spinach, cleaned, trimmed, and coarsely chopped
- 1/2 cup milk
- 6 ounces reduced-fat bar cream cheese
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco
- 3/4 cup shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers, for serving
Irish Potato Soup
By japaulson
Melt butter in a large saucepan over low heat; stir in onion and leek
- 1/2 cup salted butter
- 1 medium onion, thinly sliced
- 3 leeks, sliced
- 3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
- 3 cans (14 1/2-ounce) cans chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives
Grissini
By japaulson
Preparation 1. Preheat oven to 425°
- Yield
- 12 servings (serving size: 4 breadsticks)
- Ingredients
- 1 (11-ounce) can refrigerated French bread dough
- 2 tablespoons olive oil, divided
- 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
- 2 tablespoons lightly toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- Cooking spray
Wasabi and Panko-Crusted Pork Chops
By japaulson
Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu
- Yield
- 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
- Ingredients
- 2/3 cup panko (Japanese breadcrumbs)
- 1 large egg white, lightly beaten
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- 1 teaspoon peanut oil
- Cooking spray
- 1/8 teaspoon salt
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 1/3 cup fat-free, less-sodium chicken broth
- 2 tablespoons sake or dry sherry
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon wasabi paste
- 1/3 cup thinly sliced green onions
Classic Meat Sauce
By japaulson
Shopping List: 1 lb. sweet or hot Italian sausage, 3 cloves garlic, 1 medium onion, 2 (28-oz
- 1 lb. sweet or hot Italian sausage
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 (28-oz.) cans Raley's Crushed Tomatoes in
- Tomato Puree
- 1 tbsp. dried basil
- 2 tsp. sugar
- 1/2 tsp. salt
- Freshly ground pepper to taste
Turkey Gravy
By japaulson
Drain the pan drippings for the roasted turkey through a fine strainer
- 1/2 cup butter (can use hard margarine)
- 1/2 cup all-purpose flour
- 3 tablespoons all-purpose flour
- 1/2 teaspoon black pepper (more is better, I use freshly ground pepper)
- 4 cups pan drippings (or see options below the recipe)
Grilled Vegetable Gazpacho
By japaulson
YIELD: 6 servings HANDS-ON: 50 MINUTES TOTAL: 1 HOURS, 5 MINUTES COURSE: Soups/Stews
- 3 ripe beefsteak tomatoes, cored and cut in half crosswise (about 3 pounds)
- 1 onion, sliced crosswise into 1/4-inch-thick slices
- 1/4 cup extra-virgin olive oil, divided
- 1 (1-ounce) piece French bread baguette, cut into 2 slices
- Cooking spray
- 1 red bell pepper
- 1 jalapeño pepper
- 1/2 cup water
- 2 1/2 tablespoons fresh lemon juice, divided
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, crushed
- 2 cups thinly sliced, quartered English cucumber
- 1/4 cup minced green onions
- 3 tablespoons fresh cilantro leaves