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Recipes
White Bean Hummus
By courtneyepowell
In a food processor combine beans with 1/4 c warm water and rest of ingredients
- 15 oz can cannellini beans, drained and rinsed
- 3 T reduced fat creamy peanut butter
- 2 T fresh lemon juice
- 1 minced garlic clove
- 1/2 t ground cumin
Gridiron Grilled Veggie Sandwiches
By courtneyepowell
1. Heat grill or grill pan to medium-high
- 1 1 pound eggplant, trimmed and sliced 1/4 inch thick, lengthwise
- 1/2 teaspoon salt
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon or grainy mustard
- 5 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1 sweet onion, peeled, trimmed and cut into 1/4-inch rings (about 5)
- 1 12 ounce large zucchini, trimmed and sliced 1/4 inch thick, lengthwise
- 2 loaves (1 lb each) roasted garlic or traditional oval bread (unsliced)
- 1 cup jarred pesto
- 7 - 8 ounces smoked or traditional mozzarella cheese, sliced
- 1 jarred roasted red peppers
Whole-Grain Zucchini Apple Bread
By courtneyepowell
Preheat oven to 350°F
- Olive oil cooking spray
- 1 1/4 cups whole-wheat flour
- 1/4 cup spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tbsp cinnamon, ground
- 1/4 tsp fine sea salt
- 2/3 cup of apple, grated
- 1 cup zucchini, grated
- 1 egg
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup raw honey
Grilled Polenta and Greens
By courtneyepowell
In a medium saucepan bring 2 1/2 cups water to boiling
- 2 1/2 cups water
- 1 cup yellow cornmeal
- 3/4 cup cold water
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 cup bulgur
- 1/4 cup finely chopped green onions
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 cup arugula
- 1 cup fresh raspberries
- 1/2 of a medium cucumber, chopped
- 1/2 cup chopped fresh Italian flat-leaf parsley
- 1/2 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
Wine-Braised Artichokes
By courtneyepowell
Snap off any small leaves on the stem and one or two rows of darker green leaves of each artichoke, until you reach...
- 4 whole artichokes
- 1 whole lemon
- 4 large garlic cloves, smashed
- 2 bay leaves
- 1/2 t coarse salt
- 2 T extra virgin olive oil
- 3/4 c dry white wine
Spicy Brussels Sprouts
By courtneyepowell
Steam sprouts until just tender, 7 mins
- 4 c Brussels sprouts, trimmed
- 3 T EVOO
- coarse sea salt
- 1/2 lemon
- 1-2 t sriracha or your favorite hot sauce
- 1/2 t fish sauce
Gingery Berry and Oat Smoothie
By courtneyepowell
Place water and oats in a blender
- 1/2 c water
- 1/4 c old fashioned rolled oats
- 1/2 c frozen blueberries
- 1/2 c plain low-fat yogurt
- 1/2 c ice
- 2 T brown sugar
- 1/4 t grated fresh ginger
Black Plum, Port and Cinnamon Ice Cream
By courtneyepowell
Combine plums, Port, honey, orange zest, and cinnamon in a large, deep straight-sided skillet
- 1 pound ripe black plums (2 to 3 small), cut into 1/2-inch pieces
- 1/3 cup Tawny Port
- 1/4 cup honey
- 3-inch strip fresh orange zest
- 1/4 teaspoon ground cinnamon
- Vanilla-Custard Ice Cream Base (see recipe on Key Ingredient)
Carrot Gingerbread Muffins
By courtneyepowell
1. Pre heat oven to 350 degrees & line muffin tin with muffin liners
- Optional Frosting:
- 6 Eggs
- 1/2 cup butter or coconut oil
- 1 tsp vanilla extract
- 1/2 cup honey
- 1/2 cup coconut flour or almond flour
- 1/2 tsp. sea salt
- 1/4 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. ground cloves
- 3 cups carrots, shredded
- 1/2 cup raisins or nuts
- 1/4 cup coconut butter
- 1/4 cup coconut oil
- 1/4 tsp. freshly grated ginger
- 1 Tbs. orange zest
- 1 Tbs. shredded coconut
- 1 Tbs. maple syrup
Blackened Red Snapper With Fresh Salsa
By courtneyepowell
In a medium bowl, combine tomatoes, onion, olives, pepper, cilantro and lime juice to make salsa
- 3 Roma tomatoes, seeded and diced
- 1/2 small onion, diced
- 6 Spanish olives, diced
- 1 jalapeño or pepper of your choice, seeded and diced
- Handful cilantro leaves, chopped
- Juice of 1 lime
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 4 red snapper fillets