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Recipes
Citrus-Topped Double Blueberry Muffins
By courtneyepowell
Preheat oven to 375 degrees F
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup buttermilk or milk
- 6 tablespoons butter, melted
- 1 cup fresh or frozen blueberries
- 1/2 cup blueberry preserves
- 1 teaspoon finely shredded orange peel
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons sugar
- 2 tablespoons butter, melted
Citrus Crisps
By courtneyepowell
Place citrus slices in a single layer on a baking sheet; sprinkle generously with sugar
- Oranges, grapefruits and/or Meyer lemons, thinly sliced
- Sugar
Carrot-Date Cupcakes
By courtneyepowell
Soak 1 cup pitted dates in 1 cup boiled water for 15 minutes
- 1 cup pitted dates
- 1 1/4 cups whole-wheat pastry flour
- 1/3 cup wheat germ
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 1/2 cups shredded carrot
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/3 cup softened cream cheese
- 2 tablespoons maple syrup
Grilled Cauliflower Tacos
By courtneyepowell
Heat grill to medium‑high
- 1/4 Tsp pepper
- 1 Tsp paprika
- 1/3 cup(s) chipotle peppers in adobo
- 2 garlic cloves
- 1 Tsp cumin
- 2 Tbsp olive oil
- 1/4 Tsp salt
- 1 cauliflower head, cut into florets
- 8 corn tortillas
- 1 cup(s) pineapple chunks, diced
- 1 small white onion, diced
- 1 cup(s) cilantro, chopped
Sticky Plum Upside Down Cake
By courtneyepowell
Heat oven to 350 degrees F
- 1/4 cup(s) fresh orange juice
- 1 teaspoon(s) orange zest
- 1/3 cup(s) sugar
- 3/4 cup(s) sugar
- 1 1/2 pound(s) (medium) plums, cut into 1/4-inch-thick wedges
- Oil, for the pan
- 1 1/2 cup(s) all-purpose flour
- 1/2 cup(s) yellow cornmeal
- 1/2 teaspoon(s) kosher salt
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 cup(s) (1 stick) unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon(s) pure vanilla extract
- 1 cup(s) buttermilk
Bell Pepper and Bella Pizzette
By courtneyepowell
Top pita with olive oil, mozzarella, baby bella mushrooms, peppers, onion and garlic
- 1 pocketless whole-grain pita
- 1 teaspoon olive oil
- 1/2 cup part-skim mozzarella
- 1/2 cup sliced baby bella mushrooms
- 1/2 cup sliced red and green bell peppers
- 1 sliced red onion (separated into rings)
- 1 thinly sliced large garlic clove
- 2 teaspoons Pecorino Romano
Good-For-You Cupcakes
By courtneyepowell
Heat oven to 350. Drain pineapple and reserve the juice
- 1 c (8 oz can) crushed pineapple in its own juice
- 3 c flour
- 2 c sugar
- 1 t baking soda
- 1 t baking powder
- 1 t salt
- 2 t cinnamon
- 2 large eggs
- 1 egg white
- 1/2 c safflower oil
- 2 t vanilla
- 2 c coarsely shredded carrots
- 1/2 c applesauce
Warm Rolled Barley
By courtneyepowell
In a large ziplock bag, combine barley flakes, blueberries, nuts, sugar, cinnamon and salt; shake to mix
- 1 1/2 cups rolled barley flakes
- 1/2 cup dried blueberries
- 1/2 cup chopped pecans or walnuts
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
Shaved Fennel, Zucchini and Celery Salad
By courtneyepowell
STEP 1 Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl
- 6 small celery stalks, very thinly sliced (about 1 1/2 cups)
- 1 bulb fennel, very thinly sliced (about 3 cups)
- 1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 1/2 cups)
- 1/2 cup extra-virgin olive oil
- 1/4 cup white-wine vinegar
- 1 can (15.5 ounces) butter beans, drained and rinsed
- Coarse salt and freshly ground pepper
- 1/2 cup almonds, toasted and coarsely chopped
Very Veggie Lasagna
By courtneyepowell
1. Remove 1/2 c cheese from the package and set aside
- 1 pkg (8 oz) shredded mozzarella cheese, divided
- 1 15 oz container part-skim ricotta cheese
- 2 large eggs
- 1/4 c grated Parmesan cheese
- 1 t salt, divided
- 1 c shredded carrots, cooked
- 3 c firmly packed shredded zucchini
- 1 26 oz jar roasted garlic marinara sauce
- 8-10 regular lasagna noodles