Courtneyepowell's profile page
Recipes
Thai One On Cast-Iron Pizza
By courtneyepowell
You need a 14-in caste iron pizza pan, seasoned as per manufacturer's instructions, for this recipe
- PAD THAI SAUCE:
- 2 t cornmeal (fine, not coarse grain, if possible)
- 1 1-lb ball whole wheat pizza dough
- 3 oz low fat mozzarella cheese, shredded (about 1 c)
- 1/2 lb boneless, skinless chicken breast, cooked and thinly sliced
- 1/2 med sweet bell pepper (red, yellow or orange), thinly sliced
- 1 c bean sprouts
- 1/4 c cilantro sprigs, coarsely chopped
- 1 green onion, thinly sliced
- 2 T unsalted peanuts, coarsely chopped
- 1/2 c dried unsweetened dates, pitted and chopped, soaked in 3 T hot water for 10 mins
- 1/4 c tomato paste
- 2 T low sodium tamari soy sauce
- 2 T fresh lemon juice
- 1 clove garlic, minced
Concord Grape and Lavender Sorbet
By courtneyepowell
Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved
- 1/2 cup sugar
- 1/2 cup water
- 2 tablespoons unsprayed fresh lavender leaves
- 1 pound Concord grapes, stems removed
Mango Coolers
By courtneyepowell
Simple Syrup: Prepare a large ice-water bath and set aside
- Simple Syrup:
- 3 c sugar
- Cooler:
- 1 c chopped mango, frozen until hardened
- 3 T dark rum
- 2 T fresh lemon juice
- 1 T simple syrup
- 1 1/2 c small ice cubes
- diced mango and shredded mint for garnish
Smoky Mushroom Stroganoff
By courtneyepowell
1. Cook noodles according to package directions
- 8.5 oz package dried wide egg noodles
- 1 1/2 lb package sliced mushrooms, such as button, cremini and/or shiitake
- 2 cloves garlic, minced
- 1 T olive oil
- 8 oz carton light sour cream
- 2 T all purpose flour
- 1 1/2 t paprika
- 1 c vegetable broth
- Snipped fresh parsley for garnish
Autumn Root Vegetable Chili
By courtneyepowell
1. Heat oil in a large saucepan over medium-high heat
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, sliced
- 1 butternut squash (about 11/2 lbs), peeled,seeded and cut into 1/2-inch cubes
- 1/2 pound parsnips, peeled and cut into 1/4-inch-thickhalf moons
- 1/2 pound white turnips, peeled and cut into 1/4-inchthickhalf moons
- 1/2 pound carrots, peeled and cut into 1/4-inch-thickhalf moons
- 1 green pepper, cored,seeded and diced
- 2 14 1/2 ounce can fire-roasted diced tomatoes
- 1/4 cup chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 15 ounce can kidney beans,drained and rinsed
- 1/2 cup cilantro, chopped
- 4 scallions, choppedLime wedges forgarnish
Carrot Cake Cupcakes
By courtneyepowell
To make the cupcakes: Heat oven to 350° F
- For the cupcakes:
- 1 cup pecans
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt or fine sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup packed dark brown sugar
- 1/2 cup canola oil
- 1 large egg
- 3/4 pound carrots, coarsely grated (about 2 cups)
- For the frosting:
- 8 ounces bar cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- pinch table salt or fine sea salt
- 1 1/2 cups confectioners’ sugar
Tofu with Baby Bok Choy and Rice Noodles
By courtneyepowell
Place noodles in a baking dish and cover with very hot tap water
- 1 package (8 ounces) thin rice noodles
- 1 package (14 ounces) firm tofu, drained
- 1/3 cup unseasoned rice-wine vinegar
- 2 teaspoons minced peeled fresh ginger (from a 2-inch piece)
- 2 tablespoons chopped scallions, plus more, sliced, for serving
- 6 heads baby bok choy (6 ounces), thinly sliced lengthwise
- Coarse salt
- 1/2 cup low-sodium soy sauce
- 2 tablespoons honey
- 1/4 cup chunky or smooth peanut butter
- Chopped peanuts and thinly sliced Thai chiles, for serving
St. Louis-style Baby Back Ribs
By courtneyepowell
Heat oven to 275 degrees F
- 3/4 cup packed light brown sugar
- 2 T paprika
- 1 T chili powder
- 1 t garlic powder
- 1/2 t onion powder
- Kosher salt
- Pepper
- 4 1/2 pound(s) (about 2 racks) baby-back ribs, membrane removed
- 1/4 cup Dijon mustard
- 1/2 cup apple juice
- 3/4 cup ketchup
- 2 T cider vinegar
- 1 T Worcestershire sauce
Healthy Go-To Tomato Sauce
By courtneyepowell
Heat olive oil in a large saucepan over low heat, add the garlic and cook 5 mins
- 2 T EVOO
- 6 garlic cloves, thinly sliced
- 4 large fresh basil leaves
- Two 28-oz cans whole peeled tomatoes with their juice
- Coarse sea salt
- Fresh ground pepper
Marinated Mushrooms
By courtneyepowell
Chop mushrooms, bell peppers and green onions (including tops) into 1-inch pieces
- 1 pound button mushrooms
- 2 large red bell peppers
- 1 bunch green onions
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh parsley
- 1 large clove garlic, finely minced
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1/3 cup soy sauce
- 1/3 cup red wine vinegar