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Recipes
Spaghetti with Tuna and Caper Sauce
By courtneyepowell
STEP 1 Cook pasta in a large pot of generously salted water until al dente
- 12 ounces spaghetti
- Coarse salt and freshly ground pepper
- 10 ounces tuna packed in olive oil (from 1 to 2 tins)
- 3 cloves garlic, thinly sliced
- 2 tablespoons capers, preferably salt-packed, rinsed and drained
- Pinch of red-pepper flakes, plus more for serving
- 1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
Energy Balls
By courtneyepowell
1. Bring honey and soy milk in a medium saucepan to a boil over high heat; boil 1 minute
- 1/3 cup honey
- 1/4 cup plain (not unsweetened) soy milk
- Unsweetened flaked or shredded dried coconut
- 1 cup regular (
- 1 tablespoon sesame seeds
- 1/4 cup nuts (see Notes), chopped
- 4 dried figs, chopped (soak in water if necessary to make them pliable)
Golden Beets with Parsley Pesto and Fregola
By courtneyepowell
1. Preheat oven to 450°F
- Pesto:
- 4 medium golden beets, trimmed
- 1 cup uncooked fregola
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1 large clove garlic
- 1/4 teaspoon salt
- 2 cups packed fresh flat-leaf parsley leaves
- 1/3 cup shelled unsalted pistachios
- 1/4 cup grated Parmesan
- 1/3 cup extra-virgin olive oil
Grilled Rack of Lamb with Onion-Mint Jam
By courtneyepowell
Preheat grill to medium. Meanwhile, stir together pepper, salt, and red-pepper flakes
- 2 tablespoons freshly ground pepper
- 1/4 cup flaky sea salt, such as Maldon
- 1 teaspoon red-pepper flakes
- 2 frenched racks of lamb (each with 8 ribs and about 2 pounds), trimmed of excess fat, room temperature
- 1 tablespoon extra-virgin olive oil
- Vegetable oil, for brushing
- Onion-Mint Jam (see recipe on Key Ingredient)
Lemon Bundt Cake
By courtneyepowell
Preheat oven to 325 degrees F (165 degrees C)
- 1 (18.25 ounce) package lemon cake mix
- 1 (3.4 ounce) package instant lemon pudding mix
- 3/4 cup vegetable oil
- 4 eggs
- 1 cup lemon-lime flavored carbonated beverage
Grilled Asparagus and Portobellos with Shallot and Soy Dressing
By courtneyepowell
Perfect alongside any protein
- 1 shallot, peeled and finely minced
- 1 t brown rice vinegar
- 5 drops ume plum vinegar
- 1 t xylitol
- 1 t soy sauce
- 2 t water
- 1 T toasted sesame oil
- 1 t fresh squeezed lime juice
- tiny pinch coarse sea salt
- EVOO
- 3 portobello mushrooms
- 1 bunch asparagus, ends trimmed
- 2 t toasted black sesame seeds
Berry Patchwork Tart
By courtneyepowell
1. Preheat oven to 375 degrees F
- Nonstick cooking spray
- 1 8 ounce refrigerated crescent dough
- 1/2 cup honey
- 1/3 cup water
- 1/4 cup loosely packed mint or basil leaves
- 2/3 cup mascarpone or cream cheese, softened
- 2 tablespoons honey
- 3/4 cup whipping cream
- 6 cups berries (red and/or golden raspberries, blueberries, blackberries, and halved or sliced small strawberries), not mixed together.
Flourless Chocolate-Walnut Torte
By courtneyepowell
Preheat oven to 350 degrees
- Unsalted butter, room temperature, for pan
- 1/4 cup unsweetened cocoa powder, plus more for pan
- 1/2 cup plus 1 teaspoon coconut oil
- 10 ounces bittersweet chocolate, chopped
- 1 1/4 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving
Cream Corn
By courtneyepowell
Grandma Homan's recipe
- 2 cans corn
- 1 can cream corn
- 2 eggs, beaten
- 1/2 package saltine crackers, smashed
- Salt and pepper, butter to taste
Campfire Grilled Bananas
By courtneyepowell
Cut the banana crosswise into 1/2-in wide slices and place in the center of an 18-in long piece of aluminum foil
- 1 banana
- 2 t brown sugar
- 1/2 t lemon juice
- dash cinnamon
- 1/2 T butter