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Recipes
Gluten-Free Peanut Butter Cookies
By courtneyepowell
Preheat oven to 350 degrees
- 1 c. creamy peanut butter
- 3/4 c. packed brown sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2/3 c. gluten-free rolled oats
- 2/3 c. candy-coated chocolate pieces or semisweet chocolate chips
Apricots with Basil Goat Cheese and Almonds
By courtneyepowell
1. Mix together cheese, 2 tsp
- 4 ounces fresh goat cheese such as Laura Chenel, at room temperature
- 2 About 2 tsp. milk
- 2 tablespoons finely chopped fresh basil
- 40 dried apricots, preferably Blenheim*
- 40 almonds, preferably Marcona or Marchini*
- 2 teaspoons honey
Raspberry Crumble Bars
By courtneyepowell
Serve with orange spice tea
- 1 c flour
- 1/3 c packed light brown sugar
- 1/4 c rolled oats
- 1/2 c unsalted butter, melted
- 2 T finely chopped walnuts
- 1 10 oz jar raspberry jam
- 1/3 c bittersweet chocolate chips, chopped
Bulgur Salad with Chickpeas, Feta and Mint
By courtneyepowell
1. In a medium saucepan bring water to boiling
- 1 1/2 cups water
- 1 cup bulgur
- 1 teaspoon salt
- 2 tablespoons olive oil
- 8 clovesgarlic, thinly sliced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon finely shredded lime peel
- 3 tablespoons lime juice
- 1 teaspoon cracked black pepper
- 3 cups shredded purchased roasted chicken
- 1 15 ounce cancan chickpeas or cannellini beans (white kidney beans), rinsed and drained
- 1 cup chopped orange, red and/or yellow sweet pepper
- 4 ounces feta cheese, cubed (about 1 cup)
- 1 cup coarsely chopped fresh flat-leaf Italian parsley
- 1 cup coarsely chopped fresh mint
Sweet Potato Quesadillas with Cucumber Relish
By courtneyepowell
In a medium bowl combine beans, 1/4 cup of the cilantro, lime juice, jalapeno and chile pepper; set aside
- 1 15 - 16 ounce cannavy beans, rinsed and drained
- 1/3 cupsnippped fresh cilantro
- 1 tablespoon lime juice
- 1 small fresh jalapeno pepper, seeded and finely chopped*
- 1 teaspoon ground ancho chile pepper
- 1/2 cucumber, quartered and sliced
- 3 - 4 medium radishes, halved and thinly sliced
- 12 ounces sweet potato, peeled and coarsely chopped
- 1/2 teaspoon ground cumin
- 4 10 inches whole wheat flour tortillas
- 1 1/2 cups coarsely chopped baby spinach
- 2 green onion, thinly sliced
- 3/4 cup shredded Monterey Jack cheese (3 oz.)
- Plain Greek yogurt (optional)
- Paprika (optional)
Carrot and Cauliflower Puree
By courtneyepowell
Bring a large pot of water to a boil
- Kosher salt and fresh ground black pepper
- 1 med head cauliflower, cored and cut into florets
- 1 1/2 lbs carrots, unpeeled and cut into 1 inch chunks
- 4 oz good salted butter
30-Minute Bolognese
By courtneyepowell
1. Add onion, celery, carrot and garlic to a food processor
- 1 medium onion, roughly chopped
- 2 ribs celery, roughly chopped
- 1 medium carrot, roughly chopped
- 3 cloves garlic
- 1 tablespoon olive oil
- 8 ounces sweet Italian sausage, casings removed
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1 cup dry red wine
- 1 14 1/2ounce can crushed tomatoes
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound long fusilli or papardelle
- Ricotta (optional)
- Fresh parsley, chopped (optional)
Gnocchi with Butter, Sage and Walnuts
By courtneyepowell
1. Heat oven to 400 degrees
- 2 pounds baking potatoes
- 2 egg yolks, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter
- 1/4 cup fresh sage leaves, coarsely chopped
- 1/2 cup toasted walnuts, chopped
- 1/2 cup shredded Parmesan
- Freshly ground pepper
Swordfish with Watermelon and Lime-Ginger Citronette
By courtneyepowell
STEP 1 Whisk together lime juice, sugar, ginger, and oil; season with coarse salt
- 3 tablespoons fresh lime juice (from 2 to 3 limes)
- 2 teaspoons sugar
- 2 teaspoons finely grated peeled fresh ginger
- 3 tablespoons safflower oil, plus more for brushing
- Coarse salt and freshly ground pepper
- 1 pound skinless swordfish steak, cut into 1 1/2-inch pieces
- 4 large scallions, white and pale-green parts separated, dark-green parts thinly sliced
- 1 head Bibb lettuce (about 8 ounces), leaves separated
- 1/2 small seedless watermelon, rind removed, cut into 1/2-inch-thick wedges
- 1 medium carrot, peeled into ribbons and julienned
- Flaky sea salt, such as Maldon, for serving
Spicy Fish Tacos with Pineapple Slaw
By courtneyepowell
Chop the peppers. In a bowl, combine the peppers with sour cream, 1/2 cup cilantro, and olive oil
- 1/4 to 1/2 of a 7-ounce can of chipotle peppers in adobo sauce
- 1/2 cup sour cream
- 3/4 cup chopped cilantro
- 1 tablespoon olive oil, plus more for the grill
- 1 pound skinless firm-fleshed fish, such as mahimahi, tilapia, or salmon
- 4 cups thinly shaved green cabbage
- 1/2 small red onion, thinly sliced
- 1/2 jalapeno, seeded and minced
- 1/2 cup small-diced pineapple
- Juice of one lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 avocado, pitted and sliced
- 8 (6") flour or corn tortillas, toasted