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Recipes
Zucchini Gratin
By courtneyepowell
1. Preheat oven to 375. Heat a heavy, wide skillet on medium
- 2 medium zucchini, thinly sliced
- 2 t olive oil
- 2 T nicoise olives, pitted and chipped
- 1 c tomato sauce
- 1/2 c grated Parmigiano-Reggiano cheese
Sugar Snap Pea Slaw
By courtneyepowell
Step your slaw game up with this winning Sugar Snap Pea Slaw recipe
- 2 cups sugar snap peas
- 2 medium carrots
- 1 small bulb fennel (6-ounces)
- 1 large apple
- 1 cup red savoy cabbage or red cabbage, shredded
- 1 cup Napa cabbage, shredded
- 6 ounces plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon-style mustard
- 1 teaspoon snipped fresh tarragon
- Salt
- Ground black pepper
Easy Lemon Cookies
By courtneyepowell
Preheat oven to 375 degrees F (190 degrees C)
- 1 (18.25 ounce) package lemon cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon lemon extract
- 1/3 cup confectioners' sugar for decoration
Roasted Broccolini with Winey Mushrooms
By courtneyepowell
1. Preheat oven to 400°F
- 1 1/2 pounds broccolini (2 large bunches), ends trimmed
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 small sweet onion, finely diced
- 8 ounces cremini or other mushrooms, thinly sliced
- 1/4 cup dry white wine or vermouth
- 1/4 teaspoon freshly ground black pepper
- Grated Parmesan, for serving, optional
Breakfast Cookie
By courtneyepowell
Combine all ingredients and form into a big cookie shape on a plate
- 1/3 cup oats
- 1 Tablespoon peanut butter
- 1/8 cup skim milk
- 1 mashed banana
- Dash of cinnamon
- Drizzle of honey
Chocolaty Goodness
By courtneyepowell
1. Preheat oven to 375 and lightly mist 2 baking sheets with cooking spray
- Olive oil cooking spray
- 6 oz dark bittersweet chocolate, broken up
- 3 large egg whites
- 1 1/2 c Sucanat, divided
- 1/2 t pure vanilla extract
- 1/3 c unsweetened cocoa
- 4 1/2 t arrowroot powder
Cowboy Caviar
By courtneyepowell
Combine beans, corn, Ro-Tel, pepper, onion, Italian dressing and cilantro
- 14 oz can black beans, drained and rinsed
- 1 can shoepeg, white or other sweet variety corn, drained
- 1 can Ro-Tel tomatoes (medium spice), drained
- 1 sweet bell pepper, any color, diced
- 1 red onion, diced
- 1/2 c Zesty Italian dressing
- 2 T fresh cilantro, chopped
- 1 avocado, cubed
- 3 T lime juice
- 1/2 c feta cheese
Asparagus or Spinach or Just about anything with Miso-Almond Sauce
By courtneyepowell
Depending on the brands of almond butter and miso paste you may want to play around with the proportions
- 2 T white miso paste
- 2 T raw almond butter (or 2 t toasted almond butter)
- 1/4 c boiling water
- coarse sea salt
- 2 bunches asparagus or whatever vegetable
- 1 t toasted black or white sesame seeds
- 1/2 t coarse Korean red chili flakes or Japanese togarashi or Aleppo pepper, if desired
Easy Pie Crust
By courtneyepowell
From Bev Casey
- 3 c flour
- 1 c Crisco
- 1 beaten egg
- 1 t salt
- 5 T ice cold water
- 1 T white vinegar
Pumpkin Walnut Biscuits
By courtneyepowell
Heat the oven to 375° F. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger
- 1 3/4 cups flour
- 3 tablespoons sugar, plus a little extra for topping
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 5 tablespoons cold butter, cut into 1/4-inch pieces
- 1/2 cup finely chopped walnuts
- 1/2 cup light cream, plus a little extra for glaze
- 1/3 cup solidly packed pumpkin mash or canned pumpkin
- 1 1/2 tablespoons honey