Creative Cooks

Potato-and-Mozzarella Croquettes
Active Time 50 MIN Total Time 1 HR 50 MIN Yield Serves: 4

Ingredients

1 pound baking potatoes, peeled and cut into large chunks
Kosher salt
6 ounces fresh mozzarella, cut into 1/3-inch dice
2 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium tomatoes (3/4 pound), cut into 1-inch pieces
2 tablespoons finely chopped basil
1 cup plain dry bread crumbs
3 large eggs
1 tablespoon Dijon mustard
2 garlic cloves, minced
Vegetable oil, for frying

How to Make It
Step 1 - In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.
Step 2 - Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl.
Step 3 - Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.
Step 4 - In a large saucepan, heat 1 inch of vegetable oil to 350°. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce.

Guide to Pepper

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Blueberry Strawberry Salsa
Prep Time: 15 minutes Total Time: 15 minutes Servings:12

Ingredients

1 pint fresh blueberries about 2 cups
2 large jalapeno seeds removed, halved, or roughly chopped
½ small red onion roughly chopped
1 tablespoon lime juice about 1 small lime's worth
3 cups diced strawberries about 1½ pounds, washed and hulled
½ cup chopped cilantro
⅛ – ¼ teaspoon kosher salt adjust to taste
⅛ – ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

Combine the blueberries, jalapeno, onion, and lime juice in a food processor. Process for a minute or two until pureed.
Pour the blueberry puree into a bowl and add the strawberries and cilantro. Stir to combine and season to taste with salt and pepper.

Notes
This salsa is best served immediately after it is made. If you need to prepare it in advance, the blueberry puree can be stored for a day or two in an airtight container in the refrigerator. Combine the puree with the rest of the ingredients just before serving.

Jalapeño Popper Potato Salad
PREP TIME: 15 MINS TOTAL TIME: 20 MINS YIELDS: 10 SERVINGS

INGREDIENTS

FOR THE POTATO SALAD
2 lb. Yukon Gold potatoes, boiled and cut into 2" pieces
10 slices bacon, cooked and crumbled
2 c. shredded cheddar
2 jalapeños, thinly sliced

FOR THE DRESSING
2/3 c. mayonnaise
1/4 c. red wine vinegar
1 tbsp. chopped chives, plus more for garnish
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper

DIRECTIONS

Make potato salad: In a large bowl, combine potatoes, bacon, cheddar, and jalapeños.
Make dressing: In a medium bowl, combine mayo, vinegar, chives, and garlic powder. Season with salt and pepper and whisk until combined.
Pour dressing over potato salad and stir to combine. Garnish with more chives before serving.

Italian Tuna Melts
Total Time: 30 mins Servings: 4

Ingredients

3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 (6-ounce) cans Italian tuna in olive oil, drained and flaked
9 ounces marinated artichokes, coarsely chopped (1 1/2 cups)
1/2 cup pitted green olives, coarsely chopped (3 1/2 ounces)
1/2 cup thinly sliced red onion
1 1/2 tablespoons shredded basil
Kosher salt
Freshly ground black pepper
4 long ciabatta rolls or 1 long ciabatta loaf, split lengthwise
1 garlic clove
1/2 pound Robiola cheese or Brie, rind removed and cheese sliced

Directions

Preheat the broiler. In a medium bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar and Dijon mustard until combined. Add the flaked tuna, chopped artichokes, chopped olives, sliced red onion, and shredded basil; toss gently. Season lightly with salt and pepper.

Using a pastry brush, brush the cut sides of the ciabatta lightly with olive oil and broil cut side up on a baking sheet for 2 minutes, until the ciabatta is golden and lightly toasted; shift the baking sheet for even browning. Rub the garlic clove over the toasted ciabatta and mound the tuna salad on top. Cover with the sliced Robiola cheese and broil until the cheese is just melted, about 1 minute. Serve the tuna melts at once.

Mediterranean Beef Bowls
Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 4 people

Ingredients

2 mini cucumbers, sliced
1 cup cherry tomatoes, quartered
1 ½ cups chicken stock or bone broth
1 cup dry jasmine rice, rinsed well
kosher salt and pepper
1 (14 ounce) can chickpeas, drained and rinsed
2 teaspoons olive oil
1-pound lean ground beef
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon dried dill
1 cup hummus, or more or less if desired
¼ cup crumbled feta, or more if desired
chopped parsley and chives, for topping
pickled onions, for topping

Instructions

To prepare, chop your cucumbers and tomatoes first so they are ready to go.
Heat the chicken stock in a saucepan over medium heat. Once boiling, add the rice and a big pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes, until the liquid is absorbed. (Note: check your package instructions on your rice to see if it requires more or less liquid!)
Stir the chickpeas into the rice. Cover to keep it warm and set aside until ready to use.
While the rice is cooking, brown the ground beef. Heat the olive oil in a large saucepan over medium heat. Season the beef all over with the salt and pepper. Add the beef and let it brown on one side. Flip and let it brown on the other side. Then bread it apart, using a meat masher or a wooden spoon, until tiny crumbles remain. Stir in the garlic powder, oregano and dill. Cook, stirring often, until the beef is browned and any fat in the skillet has cooked off. Taste and season more if desired.
To serve, spoon about 3 tablespoons hummus in the bottom of a bowl and swirl it around. Add a scoop of the rice with chickpeas. Add a scoop of the ground beef.
Top with the cucumbers and tomatoes, some pickled onions, a sprinkle of feta cheese and the fresh herbs. Repeat with remaining ingredients.
Serve!

Vegan Corned Beef
Yield: 4 prep: 5 MINUTES cook: 1 HOUR 30 MINUTES total: 1 HOUR 35 MINUTES

INGREDIENTS
US

For the basic vegan corned beef:
5 cups Water
1 Tbsp salt
1 tsp pickling spice
1 tsp mustard seeds
1 tsp coriander seeds
1 leaf bay leaf
1 small beet, or 1 tsp brown sugar and a few drops of red food coloring
2 14 oz packages tofu, or tempeh, or seitan

For a vegan corned beef and cabbage meal…
1 small Cabbage
4-6 small Potatoes
3-4 medium Carrots

METRIC

For the basic vegan corned beef:
1.18 L Water
1 Tbsp salt
1 tsp pickling spice
1 tsp mustard seeds
1 tsp coriander seeds
1 leaf bay leaf
1 small beet, or 1 tsp brown sugar and a few drops of red food coloring
2 396 g packages tofu, or tempeh, or seitan

For a vegan corned beef and cabbage meal…
1 small Cabbage
4-6 small Potatoes
3-4 medium Carrots

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Blackberry-Mint Julep
Servings: 4

Ingredients

½ cup packed fresh mint leaves
1 pint blackberries
6 tablespoons sugar
½ cup bourbon
4 cups small ice cubes
4 sprigs mint, for garnishing

Directions

Roughly chop mint leaves.

Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.

Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.

Avocado Egg Rolls
Total Time: 45 mins Servings: 5 2 egg rolls each Yield: 10 egg rolls

Ingredients

1/2 cup raw cashews
1/4 cup olive oil
3 tbsp honey
2 tbsp thinly sliced scallions
3 medium garlic cloves, crushed
1 1/2 tbsp balsamic vinegar
2 tsp tamarind purée
2 tsp tamari
1/2 tsp ground turmeric
1 cup chopped fresh cilantro, divided
1/4 cup tap water, divided
3 tbsp fresh lime juice, divided (from 2 medium limes)
1 1/4 tsp kosher salt, divided
3 small avocados, diced (about 3 cups)
1/3 cup finely chopped red onion
1/3 cup sun dried tomatoes packed in oil, chopped
10 7-inch square egg roll wrappers
Cooking spray

Directions

-Gather all ingredients.
-Process cashews, olive oil, honey, scallions, garlic, vinegar, tamarind purée, tamari, turmeric, 2/3 cup of the cilantro, 2 tablespoons of the water, 2 tablespoons of the lime juice, and 3/4 teaspoon of the salt in a blender until smooth and cashews are finely chopped, about 30 seconds. Transfer to a medium bowl, cover and refrigerate until ready to use.
-Stir together avocados, red onion, sun-dried tomatoes, the remaining 1/3 cup cilantro, the remaining 1 tablespoon lime juice, and the remaining 1/2 teaspoon salt in a medium bowl until fully combined.
-Place the remaining 2 tablespoons water in a small bowl next to a clean work surface. Place one egg roll wrapper on the work surface with a corner facing you. Spoon about 3 tablespoons of the avocado mixture horizontally across the center of wrapper, leaving 2-inches uncovered toward the side corners.
-Dip your finger in water and dab over all outer edges of the egg roll wrapper. Fold the corner closest to you up and over about 1/2-inch over the avocado mixture; press lightly to adhere. Then fold the side corners over the filling to create an envelope shape. Roll up to form an egg roll shape, pressing the last corner to the outside of the egg roll to adhere. Place the egg roll on a baking sheet or large plate and repeat with the remaining wrappers and filling.
-Preheat air fryer to 390°F according to manufacturer’s instructions, about 12 minutes. Lightly coat the air fryer basket with cooking spray. Working in batches if needed, place the egg rolls in the basket and generously coat with cooking spray. Cook in the air fryer, turning twice during the cooking process, until deeply golden brown and crispy, about 12 minutes.
-Transfer the rolls to a serving plate or platter, and serve immediately with the reserved tamarind-cashew dipping sauce.

Beer Bread
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour


Ingredients

3 cups (390g) all-purpose flour
1/4 cup (52g) sugar
1 tbsp baking powder
1 tsp salt
12 oz beer
1/2 cup (112g) unsalted butter, melted

Instructions

Preheat the oven to 350°F.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Add the beer and gently fold together until just mixed. It’s ok if there’s a touch of flour that still isn’t totally incorporated. You don’t want to over mix it or it’ll turn out tough.
Pour half of the melted butter into the bottom of a 9×5 inch loaf pan and spread it around the bottom and onto the sides of the pan to grease it.
Spoon the dough evenly into the pan and pour the rest of the butter evenly on top of the dough.
Place loaf pan on a cookie sheet to catch any butter that spills over as it bakes. Bake for 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Allow to cool in loaf pan for 15 minutes, then remove to a cooling rack to finish cooling. Serve warm or cool completely and reheat slices for 15-20 seconds.

Add-In Ideas

Fresh Herbs
Shredded Cheddar Cheese
Sliced Jalapeños
Minced Garlic
Shredded Pepper Jack Cheese
Crumbled Bacon
Pesto Sauce
Sun-Dried Tomatoes
Grated Parmesan Cheese

Notes

To Store: Store cooled bread in an airtight container. Enjoy it within 3 days or transfer it to the fridge for an extra day or two. If you’d like to warm it up, pop individual slices into the microwave for 15-20 seconds.
To Freeze: Place cooled bread into a freezer-safe container and freeze it for up to 3 months. Thaw it out in the fridge overnight before enjoying.