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Recipes
Pressure-Cooker Risotto with Shrimp and Herbs
By ClaudiaJan
Directions 1. In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat
- 4 4 4 tablespoons unsalted butter, divided
- 1 1 1 small yellow onion, finely chopped
- 2 2 2 garlic cloves, minced
- 1 1/2 1 1/2 1/2 cups Arborio or Carnaroli rice
- 2 2 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 4 1/2 4 1/2 1/2 cups low-sodium chicken broth, divided
- Coarse salt and freshly ground pepper
- 1 1 to 30) large shrimp, peeled and deveined (21 to 30)
- 3/4 3/4 3/4 cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
- 1/4 1/4 1/4 cup fresh herbs such as tarragon and flat-leaf parsley, chopped
- Directions
- 1 1. 1.
- 2 2. 2.
Going Spiral
By ClaudiaJan
Directions: Prepare pasta according to package instructions
- Ingredients:
- When this big bowl of Italian-style pasta salad is unveiled at your next BBQ or picnic, you'll be the only one who knows that it's low in calories. This recipe ROCKS...
- Salad
- 6 oz. (about 2 cups) uncooked rotini pasta with at least 4g fiber per 2-oz. serving
- 1 zucchini, chopped
- 1 large tomato, chopped
- 1 yellow bell pepper, seeded and chopped
- 1 large cucumber, chopped
- 1 cup artichoke hearts packed in water, drained and chopped
- 1/2 cup roasted red peppers packed in water, drained and chopped
- 1/2 cup chopped scallions
- 1/4 cup sliced black olives
- Dressing
- 1/3 cup fat-free Italian dressing
- 1/4 cup finely chopped fresh basil
- 2 tbsp. sun-dried tomatoes packed in oil, drained, patted dry, finely chopped
- Optional: salt and black pepper
FRESH TOMATO SAUCE
By ClaudiaJan
1. Place tomatoes in a colander, and sprinkle with 1 teaspoon salt
- 3 pounds plum tomatoes, peeled, seeded, and coarsely chopped (about 4 cups)
- 1 teaspoon coarse salt, plus more to taste
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Crushed red-pepper flakes (optional)
- 1 onion, finely chopped
- 1 cup fresh basil leaves, loosely packed
- Freshly ground pepper
- Pinch of sugar
- cup coarsely chopped fresh flat-leaf parsley
Corn Casserole
By ClaudiaJan
Preheat oven to 350 degrees F
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Tangy Tomato Brisket
By ClaudiaJan
Directions Preheat the oven to 275 degrees F
- One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
- One 24-ounce bottle ketchup or chilli sauce
- 1 package dry onion soup mix
- Several dashes hot sauce
Bread and Butter Pickled Vegetables
By ClaudiaJan
Directions In a small saucepan, combine vinegar, sugar, salt, and 2 cups water
- 1 1/2 cups white-wine vinegar
- 1/3 cup granulated sugar
- 1 tablespoon coarse salt
- 2 medium carrots, cut into 3-inch sticks
- 1 red bell pepper, cut into 3-inch sticks
- 1/2 English cucumber, cut into 3-inch sticks
- 1/2 teaspoon celery salt
Potato Salad Primavera
By ClaudiaJan
Instructions Bring a large vegetable steamer filled with about 2 inches of water to a boil over high heat
- 1 1/4 pounds red-skinned potatoes, quartered (4 cups)
- 8 oz asparagus spears, trimmed and cut into 1-inch pieces (2 cups)
- 1 large red onion, chopped (1 cup)
- 1 medium red bell pepper, cored, seeded, and diced (1 1/4 cups)
- 2 celery stalks, halved lengthwise and thinly sliced (1 1/4 cups)
- 1/2 cup packed basil leaves
- 1/4 cup grated Parmesan
- 1/4 cup chopped walnuts
- 3 Tbsp white wine vinegar
- 2 Tbsp fat-free mayonnaise
- 2 Tbsp water
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 garlic clove, quartered
Simple Scalloped Potatoes
By ClaudiaJan
Position a rack in the upper third of the oven and preheat to 425 degrees F
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 2 pounds russet potatoes, peeled and sliced inch thick
- Kosher salt and freshly ground pepper
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup skim milk
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/2 cup grated gruyere cheese (about 2 ounces)
GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL AND GRILLED TOMATO VINAIGRETTE
By ClaudiaJan
Directions Preheat grill to medium-high
- 2 ears corn, husked
- 1 large tomato (3/4 pound)
- 4 tablespoons extra-virgin olive oil, divided
- Coarse salt
- 2 teaspoons red-wine vinegar
- 1/2 teaspoon minced garlic (from 1 small garlic clove)
- 2 heads Boston lettuce, trimmed, leaves separated
- 1 cup fresh basil leaves
- 4 ounces caciocavallo or Parmesan cheese, shaved
Deep-Dish Spaghetti Pizza
By ClaudiaJan
Directions Cook the spaghetti according to the package directions
- 8 ounces spaghetti (1/2 box)
- 3 cups marinara sauce
- 2 eggs, beaten
- 4 ounces mozzarella, grated (1 cup)
- kosher salt and black pepper
- 2 tablespoons plus 1 teaspoon olive oil
- 2 ounces sliced pepperoni
- 1 tablespoon white wine vinegar
- 6 cups mixed greens