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Recipes
Hawaiian Sunrise Granola
By courtneyepowell
1. Heat the oven to 300º
- Variations:
- 1/3 cup honey
- 1/3 cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 4 cups old-fashioned rolled oats
- 1/3 cup wheat germ
- 1/2 cup sweetened coconut
- 1/2 cup each of dried mango, dried pineapple, and toasted macadamia nuts, chopped
- Berry Blast Granola
- Omit coconut and replace nuts, pineapple and mango with 1 c dried berries. Favorite combo: dried cherries and blueberries. Makes 6 cups.
- Vanilla Almond Granola
- Add 1 T vanilla extract to step 2, and replace coconut with 1 c sliced almonds. Omit the nuts, pineapple and mango. Makes 6 cups.
Almond Cake
By courtneyepowell
Since this cake is not too sweet or gooey, it's perfect for brunch! For a nonalcoholic version omit the amaretto a...
- 1 1/2 c flour
- 3/4 c sugar
- 1/2 c chopped sliced almonds, toasted and divided (about 2 oz)
- 2 t baking powder
- 1/2 t salt
- 1/4 c skim milk
- 1/4 c butter, melted
- 1/4 c amaretto
- 2 large eggs, lightly beaten
- Cooking spray
Warm Pumpkin Pudding with Hard Sauce
By courtneyepowell
Pudding: Preheat oven to 300 degrees
- Pudding
- 3 sticks unsalted butter, room temperature, plus more for Bundt pan
- 1/2 cup granulated sugar, plus more for Bundt pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 2 1/2 cups packed light-brown sugar
- 3 large eggs, room temperature
- 1 cup low-fat buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups canned pumpkin puree (not pie filling)
- 1/2 cup sorghum syrup or unsulphured molasses (not blackstrap)
- 1 cup heavy cream
- Hard Sauce
- 1 stick unsalted butter, room temperature
- 1 cup confectioners' sugar
- 2 teaspoons bourbon
Zesty Green Bean Slaw
By courtneyepowell
In a large pot of lightly salted water cook green beans for 2 minutes
- 1 pound thin green beans, trimmed and cut up
- 6 tablespoons lime juice
- 1/4 cup fish sauce
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 head napa cabbage, shredded (8 cups)
- 1 cup cilantro leaves and stems, chopped
- 1 cup coarsely chopped salted peanuts
- 1 fresh Fresno or Thai chile pepper, thinly sliced
Beef and Cabbage Wraps
By courtneyepowell
Wrap tortillas in foil; place on a baking sheet
- 8 80in flour tortillas
- 12 oz lean ground beef
- 1/2 c chopped onion (1 medium)
- 1 clove minced garlic
- 1 c whole kernel corn
- 1/2 to 2/3 c bottled BBQ sauce
- 2 c packaged coleslaw mix
Couscous Salad with Grilled Squash, Feta and Mint
By courtneyepowell
Put couscous in a heatproof bowl and add 1 1/2 c boiling water
- 1 c couscous
- 1 minced garlic clove
- 1 jalapeno, seeded and thinly sliced
- 1/4 c plus 3 T olive oil
- 1/4 c rice vinegar
- 1/4 c chopped mint
- 1/2 t salt
- 1/4 t pepper
- 4 6-oz yellow squash
- 2 c watercress
- 1/4 c crumbled feta
- 10 sliced scallions
Blueberry-Banana Ice Cream
By courtneyepowell
1. Peel and slice bananas and place in a gallon-size ziplock bag
- 4 ripe bananas
- 1/4 cup light agave nectar
- 1/2 cup unsweetened almond milk
- 1 cup frozen blueberries
Butternut-Squash and Kale Gratin
By courtneyepowell
Preheat oven to 400 degrees
- 1 butternut squash (about 3 pounds), peeled
- 1/2 bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups)
- Unsalted butter, for baking dish
- Coarse salt and freshly ground pepper
- 3/4 cup finely grated Parmesan (about 2 ounces)
- 1/4 cup packed small fresh sage leaves
- 1 1/2 cups heavy cream
- 2 tablespoons panko
Bourbon-Sauced Pork Chops
By courtneyepowell
1. For sauce, in a small saucepan combine bourbon, soy sauce, brown sugar, vinegar, garlic, ginger, and pepper
- 1/3 cup bourbon or apple juice
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons packed brown sugar
- 2 tablespoons cider vinegar
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon ground black pepper
- 1 tablespoon cold water
- 1/2 teaspoon cornstarch
- 4 1 1/4-inch thick pork chops
- Hot cooked broccolini or mashed potatoes (optional)
Chicken Enchilada Pasta
By courtneyepowell
1. Preheat oven to 350. Cook pasta according to package directions; drain, rinse and set aside
- 12 oz package dried jumbo shell macaroni
- 3 c green and/or red sweet peppers, chopped (3 large)
- 1 1/2 c chopped red onion (3 med)
- 1 jalapeno, seeded and chopped
- 2 T vegetable oil
- 2 c chopped cooked chicken
- 16 oz can refried beans
- 1/2 of a 1.25 oz envelop taco seasoning mix (3 T)
- 2 10-oz cans enchilada sauce
- 8 oz package shredded Mexican style four cheese blend
- 1 c sliced green onions (8)
- 2 c nacho tortilla chips (cheese flavor), crushed
- Avocado dip and/or sour cream