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Marinated Chickpeas with Quinoa and Dandelion Greens

Marinated Chickpeas with Quinoa and Dandelion Greens

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STEP 1 Whisk together lemon zest and juice, oil, and parsley in a bowl

  • Grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Coarse salt
  • Red-pepper flakes
  • 1/2 cup almonds, toasted and chopped
  • 1/2 cup cooked quinoa
  • 2 scallions, trimmed and thinly sliced (about 1/4 cup)
  • 6 ounces cherry tomatoes, halved (about 1 cup)
  • 1/2 bunch dandelion greens, stalks cut into 1-inch pieces, leaves torn (about 4 packed cups leaves and stalks)
4/5 (3 Votes)

Spice It Up Shake

Spice It Up Shake

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Blend and serve

  • 2 cups almond milk (fresh or store-bought)
  • 1 cup frozen raspberries
  • 1 tablespoon carob powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon stevia
  • pinch of sea salt
4/5 (1 Votes)

Green Tomatoes with Pasta, Mint, and Toasted Almonds

Green Tomatoes with Pasta, Mint, and Toasted Almonds

By

Green-when-ripe tomatoes add freshness and acidity to this mix

  • Coarse salt and freshly ground pepper
  • 12 ounces maltagliati pasta or broken pappardelle
  • 1/2 cup extra-virgin olive oil, divided, plus more for drizzling
  • 2 cups fresh mint leaves, chopped, plus more for garnish
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 2 tablespoons finely chopped shallot (from 1 large)
  • 4 anchovy fillets packed in olive oil, chopped (about 1 tablespoon)
  • 2/3 cup sliced skinned almonds, toasted until golden brown, half coarsely crushed
  • 1 pound ripe green heirloom tomatoes, halved and thinly sliced
4.5/5 (4 Votes)

Banana Crunch Muffins

Banana Crunch Muffins

By

Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups

  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 cup wheat bran
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 2/3 cup packed light brown sugar
  • 1 cup mashed bananas (about 2 medium)
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips (optional)
  • 1 cup granola
4.5/5 (33 Votes)

20-minute Ancho Beef Stew

20-minute Ancho Beef Stew

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1. Heat a large nonstick pot over medium-high heat

  • 3/4 pound boneless sirloin steak, cut into 1/2-inchpieces
  • 2 1/2 teaspoons ancho chile powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon salt
  • 1 onion, chopped
  • 1 green pepper, cored,seeded and diced
  • 3 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon all-purpose flour
  • 2 cups reduced-sodium beef broth
  • 1 15 ounce can no-salt added stewed tomatoes
  • 1 pound peeled baby carrots,halved
  • 1/2 pound small potatoes (such as Melissas Dutch Gold), halved
  • 1 10 ounce package frozen corn, thawed
  • 1/4 cup cilantro, chopped
4.6/5 (17 Votes)

Linzer Crumble Pie with Cranberry-Raspberry Jam

Linzer Crumble Pie with Cranberry-Raspberry Jam

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Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high ...

  • Filling
  • 1 1/4 pounds fresh or frozen cranberries
  • 12 ounces fresh or frozen raspberries
  • 2 3/4 cups sugar
  • 1 vanilla bean, split and seeds scraped
  • Crust
  • Nonstick cooking spray
  • 3 sticks plus 1 tablespoon unsalted butter, room temperature
  • 2 cups sugar
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons coarse salt
  • 1 1/2 cups toasted skinned hazelnuts, finely chopped
4.3/5 (8 Votes)

Fried Pickles

Fried Pickles

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1. Heat oil in a deep pot over medium heat until it registers 370 to 375 degrees on a deep-fat fry thermometer

  • 3 cups vegetable oil
  • 3/4 cup cornmeal
  • 1/3 cup plus 1/2 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 2/3 cup milk
  • 1 large egg
  • 1 32 ounce jar dill pickles
  • Bottled ranch dressing
4.6/5 (20 Votes)

Hamantaschen

Hamantaschen

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Traditionally served in the spring during the Jewish holiday of Purim

  • 1 1/2 cups butter or margarine, softened
  • 1 cup white sugar
  • 2 eggs
  • 6 tablespoons orange juice
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 4 1/2 cups all-purpose flour
4.4/5 (13 Votes)

Grilled Tuscan Chicken Tacos

Grilled Tuscan Chicken Tacos

By

Brush chicken with 1 T olive oil

  • 2 large skinless, boneless chicken breast halves (12 oz)
  • 2 T olive oil
  • 1/2 t lemon pepper seasoning
  • 1 8-oz pkg sliced fresh button mushrooms
  • 1 14-oz can artichoke hearts, drained and quartered
  • 2 T snipped dried tomatoes (not oil packed)
  • 1 t dried Italian seasoning, crushed
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1/4 c dry white wine
  • 3-4 T bottled Ceasar salad dressing
  • 8 8-oz flour tortillas
  • 1 c shredded mozzarella cheese (4 oz)
0/5 (0 Votes)

Soy-Lemon Flank Steak with Arugula

Soy-Lemon Flank Steak with Arugula

By

STEP 1 Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup soy sauce
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons packed light-brown sugar
  • 2 cloves garlic, smashed
  • 1 1/2 pounds flank steak
  • 1/2 bunch arugula (about 2 ounces), leaves torn if large
  • Coarse salt and freshly ground pepper
  • Lemon wedges, for serving
4.4/5 (13 Votes)