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Recipes
Pizza Margherita
By courtneyepowell
Spread tomato sauce over dough, leaving 1 in border uncovered
- 10 oz homemade or store bought pizza dough
- 1 c tomato sauce
- 4 oz fresh mozzarella, patted dry and torn into 3/4 in pieces
- 6 large basil leaves, roughly torn
- 1 T EVOO
- 1/4 c grated or shaved Parmesan cheese
- 1/2 t freshly cracked black pepper
Apple Pie Pretzels
By courtneyepowell
1. In a large bowl, stir together the first four ingredients until the syrup or honey has dissolved
- 1 cup warm water(between 105 degrees and 115 degrees )
- 2 tablespoons canola oil, plus more for coating
- 1 tablespoon malt syrup or honey
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 2 3/4 cups flour, plus more for dusting
- 1/4 cup baking soda
- 1 cup finely chopped dried apple
- 2 teaspoons cinnamon
- 1 large egg white
- 4 teaspoons coarse sugar
Carmelized brussels sprouts
By courtneyepowell
1. Place a large rimmed baking sheet on an oven rack in the lowest position and heat the oven to 500
- 1 1/2 lbs Brussels sprouts
- 3 T EVOO
- 1 t kosher salt
- 1/2 t sugar
- lemon wedges, for serving
Lemon Honey Cake
By courtneyepowell
Cakes: Preheat oven to 325 degrees
- CAKES
- Vegetable-oil cooking spray
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cardamom
- 1/2 cup honey
- 1/2 cup whole milk
- 1/2 cup safflower oil
- 2 large eggs, room temperature
- 3/4 cup packed light-brown sugar
- 1 teaspoon finely grated lemon zest
- CURD
- 2 large eggs, plus 3 large yolks
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice (from 2 to 3 lemons)
- 8 ounces (1 bar) cream cheese, room temperature, cut into cubes
- ASSEMBLY
- 1/4 cup plus 2 tablespoons honey, plus more for serving (optional)
- Honeycomb piece, for serving (optional)
Rainbow Sherbet Smoothie
By courtneyepowell
Place all ingredients in a blender; blend until smooth
- 1/2 cup peeled grapefruit segments
- 1/2 cup watermelon chunks
- 1/2 cup frozen raspberries
- 1/2 cup pomegranate juice
- 1/2 cup green tea ice cubes
- 2 tablespoons hulled hemp seeds
Ellie Krieger's Wheat Berry Salad
By courtneyepowell
In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries
- 1 1/2 cups hard wheat berries
- 3/4 cup chopped walnuts
- 2 stalks celery, finely chopped
- 1/2 cup tart dried cherries, chopped
- 1 scallion, white and green parts, chopped
- 1/2 cup finely chopped parsley leaves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
Onion-Mint Jam
By courtneyepowell
The jam is meant to be served with Grilled Rack of Lamb, but is also delicious with the Fried Chicken with Cornmeal...
- 3 tablespoons extra-virgin olive oil
- 2 medium red onions, chopped (about 2 3/4 cups)
- 3/4 cup sugar
- 1 1/4 cups Champagne vinegar or white-wine vinegar
- Coarse salt and freshly ground pepper
- 1/2 cup lightly packed fresh mint leaves, sliced if large
Almond-Orange Shortbread
By courtneyepowell
Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled)
- Grated zest of 1 orange (about 2 teaspoons)
- 3/4 cup sliced almonds
Creamy Spinach Enchiladas
By courtneyepowell
Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chil...
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup frozen corn, thawed
- 6 ounces Cheddar, grated (1 1/2 cups)
- 2 4.5-ounce cans chopped green chilies
- 1 cup heavy cream
- kosher salt and black pepper
- 8 6-inch corn tortillas, warmed
- 1/4 small red cabbage, thinly sliced (about 4 cups)
- 2 scallions, thinly sliced
- 1/4 cup pepitas (roasted hulled pumpkin seeds)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
Quinoa Tabbouleh
By courtneyepowell
In a bowl, place quinoa, parsley, mint, chives, tomatoes and lemon zest and toss to combine
- 3 cups cooked white quinoa, cooled
- 1 1/2 cups flat-leaf parsley leaves
- 1 cup roughly chopped mint leaves
- 1/4 cup snipped chives
- 9 ounces cherry tomatoes, quartered
- 1 tablespoon finely grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper
- Feta, optional
- Pitas, for serving, optional