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Recipes
Grilled Sirloin and Pepper Pasta Salad
By courtneyepowell
Cook pasta according to package directions, adding asparagus the last 2 minutes of cooking
- 6 ounces dried multigrain rotini pasta
- 8 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
- 1 pound boneless beef sirloin steak
- 1/2 16 ounce package miniature sweet peppers (about 10 peppers)
- 1/3 cup canola oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon-style mustard
- 2 teaspoons honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 2 ounces blue cheese, crumbled
Red Velvet Brownies
By courtneyepowell
Steam 1/2 pound beets till tender
- 1/2 pound beets
- 3/4 cup hot coffee
- 6 ounces chopped unsweetened baking chocolate
- 1/3 cup cocoa
- 1/4 cup coconut oil
- 2 eggs
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 3/4 cup quinoa flour
- 1 teaspoon each ground cinnamon and ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Bread-and-Butter Potato Salad
By courtneyepowell
Potato salad can be made up to 1 day ahead and stored in refrigerator; bring to room temperature before serving
- 1/2 to 3/4 cup bread-and-butter-pickle brine, plus 3/4 cup chopped pickles (from one 16-ounce jar)
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 pounds baby Yukon Gold potatoes, scrubbed
- 3/4 cup sliced cornichons
- 2 cups sugar snap peas (about 8 ounces), trimmed and cut into 1-inch pieces
- 1/2 cup packed fresh flat-leaf parsley leaves, coarsely chopped
- 1/2 cup packed fresh dill fronds, coarsely chopped
Cleaner Mushroom & Swiss Scalloped Potatoes
By courtneyepowell
Preheat oven to 350F. Heat oil in large skillet or medium-high heat
- olive oil cooking spray
- 2 tsp olive oil
- 1/2 medium onion, halved lengthwise and thinly sliced
- 8 oz sliced white mushrooms
- 1/2 tsp sea salt, divided
- fresh ground pepper, to taste
- 2 cloves garlic, finely chopped
- 3/4 tsp dried thyme
- 1 1/2 t whole wheat flour
- 2 C low-fat milk
- 3 oz low-fat (2%) Swiss cheese
- 2 1/2 lb Russet potatoes, sliced thin as possible-I left the skins on
- 2 oz Parmigiano-Reggiano cheese, grated
- 2 T whole wheat bread crumbs
Seeded Saratoga Torte
By courtneyepowell
Preheat oven to 350 degrees
- 2 tablespoons white sesame seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tablespoons poppy seeds
- 3 large egg whites, room temperature
- 3/4 cup plus 1 tablespoon superfine sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon coarse salt
- 1 sleeve (5 ounces) graham crackers, finely ground with some bigger pieces remaining (1 1/4 cups)
- 1/2 cup cherry or other red-fruit preserves
- 3/4 cup heavy cream
Warm Spinach Salad with Ginger-Soy Vinaigrette
By courtneyepowell
1. In a small saucepan, combine all vinaigrette ingredients and simmer over med-low heat for 5 mins
- Vinaigrette:
- 1 T fresh ginger, minced
- 2 T low-sodium soy sauce
- 2 T rice wine vinegar
- 1/2 c sesame oil
- 1/4 c light or blended olive oil
- Salad:
- 1 T olive oil
- 1 c shiitake mushrooms, sliced into 1/4-in pieces
- 1 c shelled, edamame beans
- 4 c baby spinach leaves, washed and stemmed
- 1/4 c cilantro leaves, roughly chopped
- 1/4 c unsalted dry roasted cashews
- Kosher salt and fresh ground black pepper, to taste
Cantaloupe-and-Cucumber Salad
By courtneyepowell
In a small jar with a lid, combine the yogurt, lemon juice, and salt
- 1/2 cup plain low fat yogurt
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 ripe cantaloupe, cut into small wedges, rind removed
- 2 pounds heirloom tomatoes, cut into wedges
- 1 cup firm goat's milk cheese, crumbled
- 1 small cucumber, peeled and cut into very thin slices
- 2 small scallions, white part only, thinly sliced
- 1/2 cup fresh basil leaves, chiffonade (thin strips made by laying the leaves together, rolling like a cigar, and slicing crosswise)
- 1/2 cup fresh mint leaves, chiffonade
- Ground black pepper
Bacon-wrapped Fennel and Parmesan
By courtneyepowell
Sandwich 1/3"-thick piece of Parmesan between 2 fennel slices, then wrap in 1/2 slice bacon and skewer
- 1 fennel bulb, cored and cut lengthwise into 1/3"-thick slices
- Parmesan slices
- Bacon
Corn Maque Choux
By courtneyepowell
Cook bacon in a large heavy-bottomed pot over medium heat until crisp, about 15 minutes
- 4 slices bacon
- 1 cup finely chopped onion (from 1 small)
- 1 to 2 teaspoons extra-virgin olive oil, if needed
- 2 teaspoons minced garlic (from about 2 cloves)
- 1/2 stick unsalted butter
- 4 cups fresh corn kernels (from 4 to 5 ears)
- 1/4 cup thinly sliced scallions (from 3 to 4)
- 1/4 cup chicken broth
- 1/4 cup whole milk
- 1 cup coarsely chopped tomato (from 1 large)
- 1/4 cup lightly packed fresh flat-leaf parsley leaves, chopped
- Coarse salt and freshly ground pepper
Shredded Swiss Chard Salad
By courtneyepowell
1. Wash and dry the chard leaves
- 1 large bunch Rainbow Swiss chard (12 ounces)
- 1/2 clove garlic
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon finely chopped shallot
- 1 fresh hot chile pepper, very thinly sliced*
- 1/4 teaspoon ground black pepper
- 5 ounces fresh mozzarella cheese, coarsely shredded (1 1/2 cups)