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Skirt Steak with Shallots and Sauteed Watercress

Skirt Steak with Shallots and Sauteed Watercress

By

Heat 1 tablespoon of the oil in a large skillet over medium heat

  • 2 tablespoons plus 1 teaspoon olive oil
  • 4 large shallots, sliced
  • 2 sprigs fresh thyme
  • kosher salt and black pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds skirt steak, cut into 4 pieces
  • 10 ounces cremini mushrooms, stems trimmed and thinly sliced
  • 2 bunches watercress, thick stems removed (about 6 cups)
4.6/5 (8 Votes)

Mediterranean Chicken

Mediterranean Chicken

By

1. Heat oil in a large, lidded nonstick saute pan on medium-high heat

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 fennel bulb, cored and thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 10 ounce package frozen artichoke hearts, thawed
  • 1/3 cup Kalamata olives, chopped
  • 1/3 cup sun-dried tomatoes packed in oil, chopped
  • Mashed potatoes (optional)
0/5 (0 Votes)

Vegetarian Chili with Avocado Cream

Vegetarian Chili with Avocado Cream

By

Step 1 Boil 3 cups water in a medium saucepan

  • 3 ancho chiles, rinsed
  • 2 tablespoons cumin seeds
  • 8 cloves garlic, peeled
  • 2 tablespoons chopped chipotle chiles in adobo
  • 1/3 cup extra-virgin olive oil
  • 1 large fennel bulb, finely chopped (about 2 1/2 cups)
  • 5 stalks celery, finely chopped (about 2 1/2 cups)
  • 2 large onions, finely chopped (about 4 cups)
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 1/2 cup tomato paste
  • 2 cans (28 ounces each) diced tomatoes
  • 3/4 cup dried brown lentils
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 1/2 cups)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) black-eyed peas, drained and rinsed
  • Cilantro leaves, for serving
  • Avocado Cream, for serving (see Recipe on Key Ingredient)
4.3/5 (6 Votes)

Slow Cooker French Dip

Slow Cooker French Dip

By

1. Coat slow cooker bowl with nonstick cooking spray

  • 1 bottom round beef rump roast (3 lbs)
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 3 medium onions, sliced
  • 1 14 1/2 ounce can reduced sodium beef broth
  • 3 tablespoons Worcestershire sauce
  • 6 hoagie rolls
  • 1/2 cup light mayonnaise
  • 1 tablespoon horseradish
4.5/5 (63 Votes)

Spiced Pumpkin Whoopie Pies

Spiced Pumpkin Whoopie Pies

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Spiced Pumpkin Whoopie Pies are filled with the flavors of pure pumpkin, crystallized ginger, coconut oil and cream...

  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 3/4 cup packed light brown sugar
  • 1 cup canned pure pumpkin puree
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 4 ounces cream cheese, softened
  • 1/3 cup coconut cream, skimmed from top of a can of coconut milk
  • 1 tablespoon confectioners' sugar
  • 2 tablespoons minced crystallized ginger
4.5/5 (17 Votes)

Lemon Date Bars

Lemon Date Bars

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Chewy and delicious date bars with a refreshing lemony twist

  • CRUST:
  • 1 1/2 sticks unsalted butter, cut into pieces, plus more, room temperature, for baking dish
  • 1 3/4 cups all-purpose flour
  • 3/4 cup confectioners' sugar, plus more for dusting
  • 1 teaspoon coarse salt
  • FILLING:
  • 8 ounces medjool dates, pitted
  • 1 cup boiling water
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon coarse salt
  • 4 large eggs
  • 1 tablespoon finely grated lemon zest, plus 3/4 cup fresh juice (from 4 to 5 lemons)
4.3/5 (7 Votes)

Postrun Smoothie: Maple Ricotta Cream

Postrun Smoothie: Maple Ricotta Cream

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Ricotta adds creamy richness and a dose of whey protein, which is quickly absorbed, making it ideal for recovery

  • 1 cup unsweetened almond milk
  • 1 ripe pear
  • 1/2 cup low-fat ricotta cheese
  • 1 Tbsp. ground flaxseed
  • 2 tsp. pure maple syrup
  • 1/8 tsp. ground cardamom
  • 1/2 frozen banana, chopped
4.6/5 (7 Votes)

Slow-Cooker Molasses and Spice Wheat Berries

Slow-Cooker Molasses and Spice Wheat Berries

By

In a 4-quart slow cooker, stir wheat berries, cinnamon stick, orange zest, ginger, nutmeg, allspice, cloves, salt, ...

  • 1 cup wheat berries (such as Kamut or hard red)
  • 1 cinnamon stick
  • 4 strips orange zest, peeled with a vegetable peeler
  • 1 2-inch piece fresh ginger, peeled and halved lengthwise
  • 1/2 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons molasses
  • Raisins and toasted pecans, for serving, optional
5/5 (1 Votes)

Herbed Rice with Dates and Pomegranate

Herbed Rice with Dates and Pomegranate

By

Bring rice, 1/4 teaspoon salt, ginger, and 1 1/2 cups water to a boil in a small saucepan

  • 1 cup basmati rice
  • Coarse salt
  • 1 1/4-inch-thick slice peeled fresh ginger
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup pomegranate seeds (from 1/2 pomegranate)
  • 1/3 cup pistachios, lightly toasted and coarsely chopped
  • 6 large soft dates, such as medjool or zahidi, pitted and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
4.4/5 (5 Votes)

Chipotle Marshmallow Crispy Treats

Chipotle Marshmallow Crispy Treats

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1. Apply cooking spray to a 9-by-13-inch baking dish or line with parchment paper

  • 3 tablespoons butter
  • 1 tablespoon chipotle powder, or more to taste
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 10 ounces marshmallows
  • 2/3 cup dried cranberries
  • 6 cups crispy rice cereal
4.3/5 (4 Votes)