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Recipes
Sauteed Mushrooms with Cognac
By courtneyepowell
Heat a large skillet over medium-high heat; swirl in half of oil and half of butter
- 3 tablespoons extra-virgin olive oil
- 6 tablespoons unsalted butter
- 3 pounds mixed mushrooms, (such as shiitake, maitake, cremini, and oyster), stems removed, cut into 1/2-inch pieces
- 10 sprigs thyme
- 1/4 cup plus 2 tablespoons cognac
- Coarse salt and freshly ground pepper
- Serve with Mini Beef Wellingtons (on KI)
Breakfast Quinoa with Dried Fruit
By courtneyepowell
Rinse quinoa in a sieve. Add along with 1 1/2 c water to a pot and simmer, covered, for 15 mins
- 3/4 c quinoa
- 1/4 t cinnamon
- 1/4 t cardamon
- 1 chopped apple
- 2 T dried cranberries
- 1 T walnuts
Curried Salmon with Tomatoes and Dried Plums
By courtneyepowell
1. Thaw fish if frozen. Rinse and pat dry; set aside
- 1 pound fresh or frozen salmon fillet, cut into 1 1/2-inch cubes
- 1 medium green sweet pepper, chopped (3/4 cup)
- 1 small red onion, chopped (1/2 cup)
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 14 1/2 ounce cans diced tomatoes, undrained
- 1/2 cup dried plums, coarsely chopped
- 2 teaspoons curry powder
- 2/3 cup Israeli couscous*
- Fresh mint
Buckwheat Waffles with Fresh Ricotta and Citrus
By courtneyepowell
Step 1 In a large bowl, whisk together flours, sugar, baking powder, and salt
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups whole milk
- 1/2 stick unsalted butter, melted and cooled
- 1 large egg
- Vegetable-oil cooking spray
- 1 1/2 cups fresh ricotta
- 2 blood oranges, peel and pith removed, sliced or segmented
- 2 Cara Cara oranges, peel and pith removed, sliced or segmented
- 4 clementines, peel and pith removed, sliced or segmented
- Honey, for serving
Honeyed Carrots and Oranges
By courtneyepowell
Heat oven to 375. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 t salt and 1/...
- 2 lbs baby carrots or regular carrots, trimmed peeled and cut into thin sticks
- 1 orange, cut into 8 pieces
- 2 T olive oil
- 2 T honey
- Kosher salt and pepper
- 2 T small dill sprigs
Sticky Sesame-Sorghum Marinade
By courtneyepowell
Whisk together soy sauce, sorghum syrup, vinegar, sesame oil, mustard, and grated garlic
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup sorghum syrup
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons toasted sesame oil
- 2 teaspoons hot mustard
- 2 garlic cloves, finely grated
Sadie's Favorite Fish
By courtneyepowell
Heat oil in a non-stick skillet over med heat
- 4 T honey dijon mustard
- 3/4 c panko
- 1/4 t salt
- 1/4 t pepper
- 1 T freshly minced parsley
- 4 tilapia fillets
- vegetable oil
Prosciutto Crisps
By courtneyepowell
Toss prosciutto slices and fresh sage leaves with a little extra-virgin olive oil, then place them on a parchment-l...
- 12 prosciutto slices
- 24-36 fresh sage leaves
- 1-2 tablespoons extra-virgin olive oil
Pear and Cranberry Stuffed French Toast
By courtneyepowell
To make the spiced pear filling, combine pear slices, dried cranberries, maple syrup, and pumpkin pie spice in a me...
- Spiced Pear Filling:
- 1 large Bartlett pear, thinly sliced
- 1/3 cup dried cranberries
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- French Toast:
- 2 eggs
- 1/3 cup unsweetened almond milk
- 1 tablespoon maple syrup, plus more to top if desired
- 1/4 teaspoon ground cinnamon
- 1/4 pumpkin pie spice
- 8 slices whole grain bread
- 1 1/2 tablespoons mascarpone cheese
- 1 teaspoon unsalted butter
- powdered sugar (optional)
Shrimp Creole
By courtneyepowell
If serving this to children omit the red pepper (makes it too hot)
- 1 T olive oil
- 1 large onion, diced
- 1 large green bell pepper, diced
- 4 stalks celery, chopped
- 2 cloves garlic, minced
- 1 1/2 lb shrimp, peeled and deveined
- 1 can (10 oz) diced gomatoes and green chillies
- 2 fresh Roma tomatoes, finely diced
- 1 can (6 oz) tomato paste
- 3/4 c chicken broth
- 1 t red pepper
- 1 t onion powder
- 1 t garlic powder
- salt and pepper to taste