Courtneyepowell's profile page
Recipes
Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce
By courtneyepowell
Step 1 Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain
- Hollandaise
- 1/2 Ruby Red grapefruit, room temperature
- 3 large egg yolks
- 1 teaspoon white-wine vinegar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon cayenne pepper, plus more for serving
- 1/2 cup mild-flavored extra-virgin olive oil, warmed up
- Salmon
- Zest from 1 Ruby Red grapefruit, peeled into long strips, plus 1/4 cup juice
- 1 quart fish or chicken broth, preferably homemade or canned low-sodium
- 1 small red onion, cut into eighths, or 4 red cipollini onions, peeled
- 1 small fennel bulb, sliced lengthwise into 6 pieces, plus 2 stalks with fronds
- 1/2 teaspoon coarse salt
- 10 black peppercorns
- 4 skinless salmon fillets, preferably wild (about 4 ounces each)
- 1 baguette, sliced and toasted, for serving
Gingered Pear, Brie and Candied Pecan Tartlets
By courtneyepowell
Place Brie in the freezer 45 mins to 1 hr until very firm
- 8 ounces Brie
- 30 pecan halves (a generous Vi cup)
- 2 tablespoons fresh lemon juice
- 4 tablespoons sugar
- 1/8 teaspoon ground ginger
- 1 red-skinned pear
- cooking spray
- 2 tablespoons brown sugar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon finely ground black pepper
- 2 packages frozen phyllo cups, defrosted
Nanny's Italian Stuffed Mushrooms
By courtneyepowell
Preheat oven to 325 degrees
- 12 large fresh mushrooms
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 ounces pepperoni, diced
- 1/4 cup green bell pepper, finely chopped
- 1 small clove garlic, minced
- 1/2 cup finely crushed crackers
- 3 tablespoons Parmesan cheese, finely grated
- 1 tablespoon snipped parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon oregano
- Dash pepper
- 1/3 cup chicken broth
Jerk Shrimp with Sweet Potato and Black Beans
By courtneyepowell
In a large bowl, toss together the shrimp and jerk seasoning
- 1 pound shrimp, peeled and deveined
- 2 tablespoons jerk seasoning
- 1 tablespoon canola oil
- 1 sweet potato, thinly sliced
- 1 can (15 ounces) black beans, drained
- 3 cloves garlic, sliced
- 1 jalapeño chile pepper, seeded and minced (wear plastic gloves when handling)
- 2 scallions, sliced
- 1/4 cup orange juice
- Chopped cilantro
Good-for-You Granola
By courtneyepowell
In a 5-qt slow cooker, stir together oats, pecans, coconut flakes, wheat germ and sesame seeds, if using
- 2 1/2 c old-fashioned oats
- 1 c chopped pecans
- 3/4 c coconut flakes
- 1/3 c wheat germ
- 2 T sesame seeds, optional
- 1/2 c honey
- 1/4 c frozen apple-juice concentrate, thawed
- 2 T brown sugar
- 1 t vanilla
- 1/2 t cinnamon
- 1 bag (6 oz) dried cranberries
Shortbread Brownies
By courtneyepowell
Preheat oven to 350. Line a 9x9x2-in baking pan with foil, leaving about 1 in of the foil extended over the edges ...
- 1 c all-purpose flour
- 1/4 c packed brown sugar
- 1/2 c butter
- 1/4 c mini semisweet chocolate chips
- 1 1/2 c granulated sugar
- 3/4 c all-purpose flour
- 1/2 c unsweetened cocoa powder
- 1 1/2 t baking powder
- 1/2 t salt
- 3 eggs
- 1/3 c butter, melted
- 1 T vanilla
- 1/2 c mini semisweet chocolate chips
Halibut & Black Bean Burrito Casserole
By courtneyepowell
Preheat oven to 400°F
- Olive oil cooking spray
- 10 oz boneless, skinless Pacific halibut fillet, cut crosswise into 1/4-inch pieces (about 18 pieces)
- 3 tsp fresh lime juice, divided
- 1/2 tsp ground cumin, divided
- 1 cup cooked or BPA-free canned black beans, drained and rinsed
- 1 cup cooked brown rice
- 2 green onions, thinly sliced (about 1/2 cup)
- 1/2 cup corn kernels (thawed, if frozen)
- 1/2 tsp finely grated lime zest
- 1/4 cup finely diced roasted red pepper (TIP: If you’re opting for store-bought roasted peppers to save you time in the kitchen, select a variety that’s jarred in water, not oil.)
- 1 tbsp chopped fresh cilantro
- 6 whole-wheat tortillas (7 inches each)
- 1 1/2 oz low-fat Monterey Jack or cheddar cheese, finely grated (about 3/4 cup)
- 1/2 cup low-fat sour cream or low-sodium salsa for garnish, optional
Mashed Potatoes with Horseradish and Chives
By courtneyepowell
Cut potatoes (peeled if desired) into 2-in chunks and place in a large pot with 1 t kosher salt and enough cold wat...
- 3 lbs Yukon gold potatoes
- 3/4 c whole milk
- 1/2 c sour cream
- 1 stick cut up unsalted butter
- 1/4 c prepared horseradish
- salt and pepper
- chopped chives
Curried vegetable couscous
By courtneyepowell
1. In a food processor, combine the celery, carrot, onion, bell pepper, ginger and garlic
- 4-inch piece celery stalk, cut into 1-inch pieces
- 4-inch piece carrot, peeled and cut into 1-inch pieces
- 1/2 yellow onion, coarsely chopped
- 1/2 red bell pepper, seeded and coarsely chopped
- 1/3-inch piece fresh ginger, about 1 inch in diameter, peeled and thinly sliced
- 1 clove garlic
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon curry powder 1
- cup whole-wheat (whole-meal) couscous
- 2 cups vegetable stock or broth 1/2 teaspoon salt 2 tablespoons chopped fresh cilantro (fresh coriander)
Fall Salad with Potato Salad
By courtneyepowell
Coat seeds with nonstick spray
- 3/4 c salted, shelled pumpkin seeds
- 1 t chili powder
- 1 T plus 1/4 c olive oil, divided
- 2-3 sweet potatoes, peeled and grated
- 2 T red wine vinegar
- 1 T Dijon mustard
- 2 t honey
- 1/4 c raisins