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Recipes
Moroccan Braised Beef
By courtneyepowell
Preheat oven to 350. With a vegetable peeler, remove peel from 1 of the oranges in thick strips
- 2 naval oranges, divided
- 1 1/4 lb lean beef chuck, trimmed of visible fat
- 1/2 t sea salt, plus additional to taste
- ground black pepper to taste
- 4 to 5 1/2 t olive oil, divided
- 1/2 med onion, chopped (about 1/2 c)
- 1 1/2 t ground cumin
- 1 1/2 t ground coriander
- 1 1/2 t ground cinnamon
- 1/8 to 1/4 t cayenne pepper, depending on desired heat level
- 3 cloves garlic, chopped
- 1 1/2 T tomato paste
- 2 1/4 c low sodium chicken broth, divided
- 1 small turnip, peeled and cut into 3/4 in pieces (about 1 c)
- 3 med parsnips, peeled and cut into 1/2 in pieces (about 1 c)
- 2 med carrots, peeled and cut into 1/2 in pieces (about 1 c)
- 12 dried plums
- 3/4 c whole wheat couscous
- 3 scallions, thinly sliced
Vanilla-Curry Caramel Popcorn
By courtneyepowell
Line 2 large sheet trays with waxed paper; set aside
- 8 Tbsp. (1 stick) butter
- 1 cup light brown sugar
- 1/4 cup agave nectar
- 2 tsp. mild curry powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1/4 tsp. baking soda
- 10 cups popped popcorn (from 1/2 cup unpopped kernels)
Hearty Scallop and Corn Stew
By courtneyepowell
1. Cook bacon in a medium saucepan over medium-high heat until crisp, about 4 minutes
- 6 slices bacon, cut into 1/4-inch pieces
- 1 tablespoon olive oil
- 1 1/2 pounds sea scallops
- 2 teaspoons Old Bay Seasoning
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 cups reduced-sodium vegetable broth
- 1 1 pound bag frozen corn, thawed
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/4 pound angel hair pasta, broken into 2-inch pieces
- 2 large tomatoes, seeds removed, chopped
Stone Fruit Chicken-Rice Salad
By courtneyepowell
1. Preheat grill to medium-high heat
- 3 (6-ounce) skinless, boneless chicken breast halves, trimmed
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- Cooking spray
- 2 tablespoons olive oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 1/2 cups pitted, coarsely chopped nectarines
- 1 cup cooked brown rice, cooled
- 1 cup coarsely chopped pitted cherries
- 1/2 cup sliced green onions
- 1/4 cup dry-roasted almonds, chopped
- 3 tablespoons torn mint
Baked Barley Casserole
By courtneyepowell
Preheat oven to 400°F . Heat 1 tbsp oil in a large nonstick skillet or Dutch oven over medium-high heat
- 1 tbsp plus 1 tsp olive oil, divided
- 8 oz mixed wild mushrooms (shiitake, oyster, cremini), sliced (about 3 1/2 cups)
- 1/4 tsp sea salt
- 5 oz butternut squash, peeled and cut into 1/4-inch dice (about 1 cup)
- 1/3 cup diced leeks, white and light green parts only
- 1 stalk celery, finely diced (about 1/2 cup)
- 1 cup uncooked pearl barley
- 1 clove garlic, minced
- 3 1/2 cups low-fat, low-sodium vegetable or chicken broth
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped thyme leaves
- 1/2 cup raw pumpkin seeds
- 1 1/2 oz soft goat cheese, crumbled
Apricot-Raspberry Cobbler
By courtneyepowell
Preheat oven to 375° with a rack in center of oven and another in lower third
- 2 pounds pitted apricots (about 10), halved (or about 8 pitted peaches, cut into eighths)
- 3/4 cup plus 2 Tbsp. sugar, divided
- 1 1/2 Tbsp. cornstarch
- 3/4 tsp. salt kosher salt
- 12 ounces raspberries (3 cups)
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2" cubes
- 3/4 cup plus 2 Tbsp. buttermilk, divided
- Vanilla ice cream, for serving
Creamy Cauliflower Zucchini Soup
By courtneyepowell
Sambazon cleanse recipe
- 1 small zucchini, peeled and cubed
- 2/3 c chopped fresh cauliflower florets
- 2 t olive oil
- 1/2 t salt
- 1 t apple cider vinegar
- 1/3 c low sodium vegetable broth
- 1/3 c water
- 1/2 c parsley leaves, leaves separated from stems
- 3 T hemp hearts
Grilled Sirloin with Blackberry Sauce
By courtneyepowell
1. Heat grill to medium-high
- 1 1/2 pounds sirloin steak, about 1 inch thick
- 1 teaspoon salt
- 1/4 teaspoon plus 1/8 teaspoon pepper
- 1/3 cup balsamic vinegar
- 1/4 cup finely diced shallots
- 1 1/2 cups fresh blackberries
- 2 teaspoons chopped fresh thyme
- 2 tablespoons honey
- 1 tablespoon unsalted butter
Veggie Jack Burgers
By courtneyepowell
1. Combine all ingredients in large bowl
- 1 15-oz. can Eden Foods lentils with onion & bay leaf, rinsed and drained
- 1/2 large onion, finely chopped (~1 cup)
- 2 medium carrots, shredded (1 cup)
- 3/4 cup prepared marinara sauce or barbeque sauce
- 3/4 cup walnuts, finely chopped
- 3/4 cup Bob’s Red Mill gluten-free pancake mix
- 1 Tbs. Bob’s Red Mill nutritional yeast
Butternut Squash Mac and Cheese
By courtneyepowell
1. Preheat the oven to 425 degrees F
- 12 ounces dried rigatoni
- 1 1/2 pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
- 2 3/4 cups milk
- 1/4 cup all-purpose flour
- 8 ounces smoked Gruyere cheese, shredded (2 cups)
- 8 slices bacon
- 2 small sweet onions, cut into chunks
- 3 ounces sourdough bread
- 2 tablespoons butter, melted
- fresh flat-leaf Italian parsley