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Recipes
Stuffed Chicken with Roasted Broccoli and Potatoes
By courtneyepowell
Heat oven to 400° F with the racks in the upper and lower thirds
- 1/2 bunch broccoli (about 1/2 pound), cut into florets
- 1 pound red new potatoes (about 10), halved
- 3 Tolive oil
- kosher salt and black pepper
- 1/2 c finely chopped roasted red peppers
- 2 oz Feta, crumbled (1/2 cup)
- 8 thin chicken cutlets (about 1 1/2 pounds)
- 1 T chopped flat-leaf parsley
Grilled Vegetable and Fontina Pizza
By courtneyepowell
1. Preheat grill to high heat
- 2 portobello mushroom caps
- 1 tablespoon chopped garlic
- 1 large red bell pepper, cut into 1/2-inch strips
- 1 medium zucchini, cut diagonally into 1/2-inch-thick slices
- 1 red onion, cut into 1/2-inch wedges (root end intact)
- 5 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 8 ounces refrigerated fresh pizza dough
- 4 ounces shredded fontina cheese (1 cup)
- 1/4 cup thinly sliced fresh basil leaves
- 1/2 teaspoon crushed red pepper
Roasted Carrot Ginger Dip
By courtneyepowell
1. In a medium skillet, warm olive oil over medium heat until shimmering
- 1 tablespoon olive oil
- 3 medium carrots, sliced 1/2 inch thick (about 1 cup)
- 1 1/2 teaspoons finely chopped peeled fresh ginger
- Salt and freshly ground black pepper
- 1 tablespoon lime juice
- 1 1/2 teaspoons toasted sesame oil
- 1 cup Hearts of Palm Dip
- 1 tablespoon toasted sesame seeds
Cornmeal-Berry Sheet Cake
By courtneyepowell
STEP 1 Preheat oven to 325 degrees
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour
- 3/4 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon coarse salt
- 1 1/2 cups plus 2 tablespoons sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup buttermilk
- 18 ounces mixed fresh berries, such as blueberries, raspberries, and blackberries (cut in half if large), plus more for serving
- Whipped cream, for serving
Blueberry-Yogurt Tart
By courtneyepowell
In a food processor, pulverize oats and pecans
- 1 1/4 cups old-fashioned oats
- 1 cup pecans
- 1/4 cup diced, cold unsalted butter
- 4 tablespoons honey, divided
- 1 egg
- 1 teaspoon cinnamon
- 1 1/2 cups plain 2% Greek yogurt
- 1 1/2 cups blueberries
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
Spicy Clams with Spaghetti
By courtneyepowell
Step 1 Bring a medium pot of generously salted water to a boil
- Coarse salt and freshly ground pepper
- 8 ounces spaghetti
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red-pepper flakes, plus more for serving
- 1/4 cup dry white wine
- 18 littleneck clams (about 1 1/2 pounds), scrubbed
- 1 tablespoon unsalted butter
- 1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems
Banana-Cashew Smoothie
By courtneyepowell
Place water and cashews in a blender
- 1/2 c water
- 1/4 c raw unsalted cashews
- 1 c ice
- 1/2 banana
- 1 T pure maple syrup
Oat-Coconut Smoothie
By courtneyepowell
In a blender, combine banana, oats, yogurt, coconut oil, honey, orange juice, and ice
- 1/2 banana
- 1/4 cup old-fashioned rolled oats
- 1/3 cup Greek yogurt
- 2 tablespoons coconut oil
- 1 tablespoon honey
- 1/3 cup freshly squeezed orange juice
- 1/2 cup ice
Parsnip and Potato Pancakes
By courtneyepowell
Use a food processor fitted with the grating disk or a box grated to shred the parsnips and potatoes into two separ...
- 1 lb parsnips (4-5 medium), peeled
- 1 lb russet potatoes (2 med), peeled
- 2/3 c thinly sliced scallions
- 2 large eggs, beaten
- 2 T flour
- 1 T finely chopped fresh tarragon
- 2 t coarse salt
- pepper
- 2 T vegetable oil
Striped Frozen-Yogurt Terrine
By courtneyepowell
STEP 1 Place blueberries and plums in 2 separate saucepans; add 3/4 cup sugar to each
- 6 ounces fresh blueberries
- 6 ounces plums, pitted and chopped
- 2 1/4 cups sugar
- 6 ounces seedless watermelon, peeled and chopped
- 3 3/4 cups plain low-fat (2 percent) Greek yogurt
- 10 whole-wheat biscuit crackers, such as Carr's, ground to crumbs in a food processor (about 3 ounces)