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Recipes
Grape Leaves with Beef and Goat Cheese
By courtneyepowell
1. Heat a skillet over medium heat
- 1/4 pound lean ground beef
- 2 T olive oil
- 4 oz goat cheese
- 1 t chopped fresh thyme
- 1 t chopped fresh basil
- 1 t chopped fresh rosemary
- 1 t chopped fresh flat-leaf parsley
- 1/2 t kosher salt
- 1/8 t fresh ground pepper
- 1 T fresh lemon juice
- 8 large grape leaves
Tomato Sauce
By courtneyepowell
Heat oil in a large saucepan over medium heat
- 3 tbsp olive oil
- 1 large yellow onion, minced
- 8 cloves garlic, minced
- 2 28 oz cans tomatoes in juice (such as San Marzano)
- 1 4-inch piece Parmesan cheese rind
- 1/4 cup finely diced prosciutto, prosciutto rind, dried sausage or salami (optional)
- 4 tsp dried oregano
- Kosher salt and freshly
- ground black pepper, to taste
- 18 to 20 fresh basil leaves
Buttered Rutabagas
By courtneyepowell
Bring a large pot of water to a boil over high heat; season generously with salt
- Coarse salt and freshly ground pepper
- 4 medium rutabagas, skin and lighter-colored layer just under skin peeled and discarded, cut into 3/4-inch cubes
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon freshly grated nutmeg
Pork, Sundried Tomato and Asparagus Stir-Fry
By courtneyepowell
Bring pearled barley and 2 1/2 cups water to a boil
- 1 cup pearled barley
- 1 pound sliced pork tenderloin
- 1 bunch chopped asparagus
- 1/3 cup pitted and chopped kalamata olives
- 1/3 cup sliced sundried tomatoes
- 2 tablespoons capers
- 2 sliced garlic cloves
- 1/4 teaspoon each salt, pepper, and red chili flakes
- 1 cup flat-leaf parsley
- 2 tablespoons balsamic vinegar.
Summer Fruit Crisp
By courtneyepowell
Heat the oven to 400. Combine all of the topping ingredients in a medium-size bowl
- TOPPING:
- 1/2 cup light brown sugar
- 1 cup quick-cook oats
- 1/4 cup flour
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon salt
- FILLING:
- 5 cups chopped fresh fruit (we used unpeeled plums and blueberries)
- 3 tablespoons brown sugar
- 1 tablespoon flour
- 1 tablespoon orange juice
- 1/2 teaspoon orange zest (optional)
- Ice cream or whipped cream (optional)
Chicken Crescents
By courtneyepowell
Chop chicken and put in mixing bowl
- 1-2 lbs boned, cooked chicken breasts
- 1 8 oz pkg cream cheese
- 1 c chopped celery
- 1/2 c chopped onion
- 1/4 t sage
- salt and pepper to taste
- 1/2 stick butter
- bread crumbs
- 1 can crescent rolls
- 1 can cream of chicken soup
Tagliatelle with Peas, Chili, and Mint
By courtneyepowell
Even though this dish contains no meat, it still provides 15 grams of protein
- 2 cups shelled peas
- 1 pound tagliatelle (use linguine or fettuccine as a substitute)
- 3 tablespoons olive oil
- 1 tablespoon minced fresh hot chili (such as Thai)
- 1/2 cup chopped fresh mint, plus more for garnish
- 1/2 cup freshly grated Pecorino Romano cheese, plus more for garnish
PB&J Thumbprints
By courtneyepowell
1. Place racks in top and bottom thirds of oven; preheat to 350ºF
- 1 1/2 cups white whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chunky peanut butter, not natural or old-fashioned
- 1 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup seedless strawberry jam, stirred to loosen
Pipette with Sausage and Fennel
By courtneyepowell
1. Bring a large pot of lightly salted water to a boil
- 1 pound pipette (such as Barilla) or mezzi rigatoni
- 12 ounces hot Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 large fennel bulb, halved, cored and thinly sliced, fronds chopped and reserved
- 1 medium sweet onion, halved and thinly sliced
- Juice and zest from 1 orange (about 1/4 cup juice and 1 tbsp zest)
- 3/4 cup grated Parmesan
- 1/4 teaspoon salt
Sun-dried Tomato and Goat Cheese Dip
By courtneyepowell
Combine all ingredients in a medium sized bowl
- 4 oz softened goat cheese
- 1/4 c softened nonfat cream cheese
- 2 T finely chopped oil-packed sun-dried tomatoes
- 1/2 t oil (from sun-dried tomato jar)
- 2 t fresh lemon juice
- 1 minced garlic clove