Courtneyepowell's profile page
Recipes
Cauliflower & Couscous Pilaf
By courtneyepowell
1. Heat oil in a large saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 4 cups finely chopped cauliflower florets, (about 1 medium head)
- 1/2 teaspoon salt
- 3/4 cup reduced-sodium chicken broth
- 1 teaspoon freshly grated orange zest
- 1/4 cup orange juice
- 1/4 cup currants
- 2/3 cup whole-wheat couscous
- 1/2 cup sliced scallion greens
- 1 cup of cooked red beans
- chopped walnuts
Banana and Brown Rice Breakfast Pudding
By courtneyepowell
1. Preheat oven to 350°F
- 2 cups cooked brown rice
- 1 cup unsweetened almond milk
- 1 cinnamon stick
- 1/4 cup plus 2 Tbsp. sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3 medium bananas, peeled and sliced 1/2 inch thick on a diagonal
Mackerel with Pecan Coating
By courtneyepowell
Preheat oven to 450. Sprinkle fillets with salt and pepper and place, skin side down in a 13x9-in baking dish
- 4 4-oz Atlantic mackerel fillets, skin left intact and bones removed
- 1/8 t sea salt
- 1/8 t fresh ground black pepper
- Olive oil cooking spray
- 2 T Dijon mustard
- 1 to 2 T raw honey
- 1/4 c whole-wheat panko bread crumbs
- 4 t unsalted pecans, chopped
- 1/4 c fresh Italian parsley, chopped
Biscotti Bites
By courtneyepowell
Step 1 Whisk together flour, cornmeal, baking powder, and salt
- 1 1/4 cups all-purpose flour
- 1 1/4 cups fine cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3/4 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups sweetened shredded coconut
- 2 tablespoons finely grated grapefruit zest (from 2 small grapefruits)
- 11 ounces bittersweet chocolate, finely chopped
- Fine sanding sugar, for sprinkling
Pineapple-Glazed Carrot Cupcakes
By courtneyepowell
1. Preheat oven to 350ºF with racks in upper and lower thirds
- 1 8-oz. can pineapple tidbits in 100% juice
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- Pinch of nutmeg
- 3 large eggs
- 3/4 cup canola oil
- 3/4 cup buttermilk
- 1/2 cup honey
- 1/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 4 ounces cream cheese, softened
- 2 tablespoons confectioners' sugar
Turkey Salad Sandwich
By courtneyepowell
In a bowl, mix together mayonnaise, lemon zest, 1 tablespoon lemon juice, and pepper
- 1/2 cup mayonnaise
- 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground pepper
- 2 cups diced roast turkey (a mixture of white and dark meat)
- 1 large stalk celery, finely diced (about 1/2 cup), plus 1/4 cup chopped celery leaves or parsley
- 1/2 cup diced peeled green apple, such as Granny Smith or Mutsu
- 1/4 cup chopped golden raisins
- 3 tablespoons extra-virgin olive oil
- 6 thin slices rustic bread, toasted
- Seedless cucumber, very thinly sliced, and watercress, for serving
Tiramisu Bread Puddings
By courtneyepowell
1. Preheat oven to 375 degrees F
- 1 1/3 cups milk
- 1 1/4 cups whipping cream
- 2 tablespoons instant coffee crystals
- 6 eggs, lightly beaten
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 teaspoons vanilla
- 8 cups torn white bread slices (about 12 slices)
- 1/3 cup powdered sugar
- 1 recipe Cream Cheese Topper (recipe below)
- Cream Cheese Topper
- Yield: 1-1/2 cups
- 3/4 cup whipping cream
- 1 ounce cream cheese, softened
- 1 tablespoon powdered sugar
Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette
By courtneyepowell
1. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat
- 3 medium sweet potatoes (2 pounds)
- 5 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup fresh lime juice
- 2 tablespoons warm water
- 2 teaspoons honey
- Dash of hot sauce (optional)
- 1 jalapeño pepper, seeded and minced
- 3 cups shredded Napa cabbage
- 1 cup sliced red onion
- 1/3 cup pumpkin seeds, toasted
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Balsamic Lamp Chops with Stone Fruit and Arugula
By courtneyepowell
STEP 1 Whisk together vinegar, oil, and sugar in a bowl
- 1/4 cup balsamic vinegar, preferably aged
- 1/2 cup extra-virgin olive oil
- Pinch of sugar
- 8 bone-in rib lamb chops, frenched (about 2 pounds total, each about 1 inch thick)
- Coarse salt and freshly ground pepper
- 1 bunch arugula (about 8 ounces), trimmed
- 2 plums or nectarines, or a combination, pitted and sliced into wedges
- 3 tablespoons pepitas (hulled pumpkin seeds), toasted
- 1/4 cup packed fresh mint leaves
Shrimp with Tomatoes, Spinach and Rice
By courtneyepowell
STEP 1 Heat a large straight-sided skillet over medium-high heat; swirl in oil
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped (about 1 cup)
- Coarse salt and freshly ground pepper
- 1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped
- 3/4 cup long-grain white rice
- 1 pound fresh or thawed frozen large shrimp, peeled and deveined
- 1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture
- Feta, crumbled, for serving
- Fresh mint leaves, for serving (optional)