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Recipes
Lentil Patties with Lettuce and Yogurt
By courtneyepowell
Step 1 Bring lentils and 3 cups water to a boil in a medium saucepan
- 1/2 cup plus 2 tablespoons dried French green lentils
- Coarse salt
- 1 small red onion, half finely diced (1/2 cup), half thinly sliced
- 2 large eggs, lightly beaten
- 1 cup fresh breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 head lettuce, such as oak leaf, Bibb, or escarole, leaves separated
- 1/2 cup plain yogurt
- Cayenne pepper, for serving
- 8 to 12 caper berries, for serving
Warm Layered Dip
By courtneyepowell
1. Heat oven to 375 degrees
- 2 16 ounce cans refried beans
- 1 cup jarred salsa verde
- 1 8 ounce package shredded Mexican cheese blend
- 2 teaspoons ancho or regular chili powder
- 1 cup sour cream
- 1/2 red onion, finely chopped
- 3 tablespoons white vinegar
- 1/2 teaspoon sugar
- 2 plum tomatoes, seeded and diced
- 1 6 ounce cup shredded lettuce
- 1 avocado, peeled, pitted and diced
- Traditional tortilla chips or Tostitos Scoops, for dipping
Warm Chicken Spinach Salad
By courtneyepowell
Season chicken with salt and pepper
- 4 skinless, boneless chicken breast halves
- 2 T cooking oil
- 1 1/2 c sliced fresh mushrooms
- 1 10-oz package prewashed fresh spinach
- 1/2 c chopped walnuts, toasted, if desired
- 1/2 c chopped walnuts, toasted, if desired
- 2 T finely shredded Parmesan cheese
- salt and pepper
Ricotta and Roasted Tomato Crostini
By courtneyepowell
On a rimmed baking sheet, toss grape tomatoes with olive oil; season with salt and pepper
- 4 c grape tomatoes
- 3 T olive oil
- 1 c ricotta
- 24 crostini
- salt, pepper and thyme to taste
Frozen Strawberry Cream Dessert
By courtneyepowell
Preheat oven to 350 degrees
- 1 cup sifted flour
- 1/4 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup melted butter
- 2 egg whites
- 1 cup sugar
- 2 cups sliced strawberries or 10 ounces frozen berries, thawed
- 2 tablespoons lemon juice
- 1 cup heavy cream
Sesame Garlic Chicken with Tahini Spinach & Toasted Peanut Quinoa
By courtneyepowell
Ensure that 2 racks are in middle positions in oven
- 2 4-oz boneless, skinless chicken breasts
- 1 clove garlic, sliced
- 1 1/2 tsp unsalted sesame seeds, divided
- 3 tbsp unsalted raw peanuts
- 1/2 cup quinoa
- 1 16-oz bag spinach, washed, drained, stems removed and steamed
- TAHINI SAUCE
- 1 1/2 tbsp sesame tahini
- 1 tbsp rice wine vinegar
- 1 tsp low-sodium soy sauce
- 1 tsp stevia powder
Smoky-Sweet Spice Rub
By courtneyepowell
Use to marinade beef, pork, chicken, seafood or veggies
- 1/4 c ground maple sugar flakes
- 3 T smoked paprika
- 3 T chili powder
- 4 t granulated garlic powder (or regular)
- 4 t granulated onion powder (or regular)
- 2 t fine sea salt
- 1/2 t ground cayenne pepper (optional)
Mark Bittman's More-Vegetable-Than-Egg Frittata
By courtneyepowell
Heat the oil in a skillet over medium heat
- 1 tablespoon olive oil
- 1/2 onion, sliced
- Salt and ground black pepper
- 6 cups of any chopped or sliced raw or cooked vegetables, drained of excess moisture if necessary
- 1/4 cup fresh basil leaves, or 1 teaspoon chopped fresh tarragon or mint leaves (optional)
- 3 eggs
- 1/2 cup freshly grated Parmesan cheese
Carmelized Broccoli
By courtneyepowell
Heat 2 T olive oil in a large skillet over med-high heat
- 2 T plus 1 t olive oil
- 8 c small broccoli florets
- 1 c diced sweet onion
- 1/2 c walnuts, roughly chopped
- 2 T balsamic vinegar
- 1/2 c raisins
- 3/4 t salt
- 1/8 t pepper
Chickpea Spinach Stir-Fry
By courtneyepowell
Heat wok over medium-high heat
- 1 tablespoon oil
- two 14-ounce cans drained chickpeas
- 3 sliced garlic cloves
- 1 tablespoon chopped fresh ginger
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt.
- 1 bunch chopped spinach (about 6 cups)
- 2 cups halved cherry tomatoes
- Juice of 1/2 a lemon.
- Serve topped with a dollop of plain yogurt (optional)