Tag: Homemade

What I Make

Healthyish Blueberry Muffins

Julia Parent

Makes: 12

Ingredients:
1 cup whole milk
1 tablespoon lemon juice
1 cup quick-cooking oats
3/4 cup packed brown sugar
1 egg, beaten
1/4 cup unsalted butter, melted
1 1/2 teaspoon pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup flour
1 tablespoon flaxseed meal
1 1/3 cup fresh blueberries

Directions:
Preheat oven to 400 degrees. Stir milk and lemon juice together in a large bowl. Add oats. In a separate bowl, combine next 11 ingredients. Add to oat mixture and stir just until combined. Fold in blueberries. Pour equal amounts of batter into each muffin cup. Bake for 15 to 20 minutes.

What I Make

15-Minute Potatoes

Julia Parent

Serves: 3

Ingredients:
3 Yukon Gold potatoes, scrubbed and dried
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon seasoned salt

Directions:
Cut potatoes into chunks. Microwave butter in a microwave safe bowl for 30 seconds or until melted. Mix all ingredients together and put in a casserole dish. Cover and microwave for 10 minutes or until potatoes are soft. Have with a good source of protein and a glass of water.

What I Make

Potato Rounds

Julia Parent

Serves: 1

Ingredients:
1 Russet potato, scrubbed clean
olive oil, to taste
pepper, to taste
1/2 cup Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese
3-4 blades fresh chives, chopped

Directions:
Preheat oven to 375 degrees. Cut potato into 1/4-inch-thick slices. Lay slices on a baking sheet lined with parchment paper. Brush side of potatoes facing up with olive oil and sprinkle with pepper. Bake for 23 minutes or until potatoes are soft. Immediately top potatoes with cheese and chives. If cheese doesn’t melt completely from the heat of the potatoes, broil potatoes until it does. Have with a glass of water.