Creative Cooks

Pan-Fried Onion Dip
Total Time: 1 hr 10 min Prep: 10 min Inactive: 30 min Cook: 30 min Yield: 2 cups

Ingredients

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Directions

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

VEGAN SINGAPORE NOODLES
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 2

Ingredients
**SAUCE
2 cloves garlic, minced (1 Tbsp or 6 g)
2 Tbsp (30 ml) tamari or soy sauce
1-2 Tbsp coconut sugar (to taste)
1 large lime, juiced (~ 3 Tbsp or 45 ml)
**NOODLES
6 ounces (170 g) thin rice noodles
2 Tbsp (30 ml) toasted sesame oil, divided
1/4 white or yellow onion, thinly sliced (27 g)
3/4 red bell pepper, thinly sliced (90 g)
12 snow peas (~40 g)
1 Tbsp (15 ml) tamari or soy sauce
4 tsp (12 g) curry powder, divided
**FOR SERVING* optional
8 ounces (227 g) extra firm tofu, pressed dry and cubed*
Sriracha or chili garlic sauce
2 green onions, thinly sliced

Instructions
See notes if adding tofu.
Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar and lime juice to a small mixing bowl. Whisk to combine, then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp toasted sesame oil, onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
To the still-hot skillet, add remaining 1 Tbsp sesame oil, cooked rice noodles, sauce and remaining 2 tsp curry powder. Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave, or in a saucepan over medium heat.

Notes
*To add tofu, double the amount of sauce, then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7.

Vegan Meatloaf - Nut Loaf
Prep Time 10 mins Cook Time 55 mins Total Time 1 hr 5 mins Servings: 8

Ingredients

1 1/4 cups nuts (you can use a combination of raw or roasted cashews, raw walnuts, raw pecans)
1/4 cup sunflower seeds
2 tsp oil (or use 1/4 cup broth)
1 cup chopped onion
4 cloves of garlic chopped
1 cup chopped mushrooms (cremini or white or a mix)
1 cup cubed butternut squash, heaping cup
2 tsp Italian herbs (1/2 tsp each thyme, ground sage, rosemary, oregano
1 tsp smoked paprika
3/4 tsp poultry seasoning (poultry seasoning is just herbs). or use more sage and thyme
1/2 tsp black pepper
1/4 tsp each cinnamon and nutmeg
1/2 tsp onion powder
3/4 tsp salt
2 tbsp soy sauce or tamari for gf (or use a combination of balsamic vinegar and coconut aminos for soyfree)
2 flax eggs (mix 2 tbsp flaxseed meal mixed with 5 tbsp water)
2/3 cup breadcrumbs (use gluten free breadcrumbs or coarsely ground oats for gluten free)

Glaze:
1/4 cup ketchup
1.5 tbsp soy sauce/tamari, or use 1/4 tsp salt + 1 tbsp broth for soy free
1 tbsp maple syrup
2 tsp apple cider vinegar
1/2 tsp garlic powder
1 tsp sriracha, optional

( Read more... )

Ermine Frosting
Prep Time: 20 minutes Cooling Time: 3 hours Cook Time: 10 minutes Total Time: 3 hours 30 minutes Yield: 2 1/2 cups

Description
Ermine Frosting is an old-fashioned buttercream, often called “boiled milk frosting” or “flour frosting”, that’s made with sugar, flour, milk and butter. No need for powdered sugar here, making it a great frosting alternative for those who don’t like things too sweet.

Ingredients

1 cup (207g) granulated sugar
1/4 cup (33g) all-purpose flour
1/4 tsp salt
1 cup (240ml) milk (I use 2%)
1 cup (224g) unsalted butter, room temperature
1 tsp vanilla extract

Instructions

Combine sugar, flour, and salt in a medium saucepan and whisk until well combined.
Add milk and whisk together until mixture is well combined.
Heat mixture over medium heat, stirring constantly, until the mixture is thick and pudding-like. Do not heat over high heat or the mixture will cook too quickly and the sugar won’t properly dissolve. Remove from heat.
Pour into a bowl and cover with plastic wrap pressed directly on top to prevent a skin from forming. Allow to cool completely to room temperature or refrigerate for a day or two before using. If refrigerating ahead of time, bring back to room temperature before proceeding.
Once cooled, add the butter to a mixing bowl and beat on high speed until light and fluffy, about 3 minutes.
Add the flour mixture (at room temperature) one tablespoon at a time, mixing on medium speed until well combined before adding the next.
Add the vanilla extract and mix until well combined.
Whip the frosting on medium-high speed until light and fluffy, 2-3 minutes.
Use immediately or store in the fridge for up to a week or freeze for up to 3 months. Allow buttercream to come back to room temperature before using.

Souper Football
Serves 8

2 pounds ground beef
1 ½ cup diced bell pepper
1 envelope onion soup mix
1-8 ounce can tomato sauce
1 cup shredded cheddar cheese
1 Tbsp chili powder
Pastry for double crust pie

BEFORE KICKOFF
In large skillet, brown ground beef with peppers, drain. Stir in onion soup mix, chili powder, and tomato sauce. Cook, stirring occasionally, 5 minutes. Stir in cheese. Place in bowl and chill.

AT HALFTIME
Divide pastry in two sections. Between 2 sheets of waxed paper roll each section into 10” x 12” rectangles. Place one piece onto greased cookie sheet pan. Cut into a football shape. Spoon chilled meat and cheese filling onto the bottom crust leaving 2” around side, mounding in center. Top with second crust and press edges to seal. Trim edges to match bottom crust. Garnish top with scraps of crust to make stripes and laces for football.

AT FOURTH QUARTER
Heat oven to 425 degrees. Bake football for 30 minutes or until golden brown.

AFTER GAME
Remove football to platter and serve.

Slow-Cooker Kalua Pork & Cabbage
Total Time Prep: 10 min. Cook: 9 hours Makes 12 servings

Ingredients

7 bacon strips, divided
1 boneless pork shoulder butt roast (3 to 4 pounds), well-trimmed
1 tablespoon coarse sea salt
1 medium head cabbage (about 2 pounds), coarsely chopped

Directions

Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast.
Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender.
Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

Andouille, Chicken, Red Bean and Rice Pilaf
Servings: 7 to 8 (makes about 11 cups) Total time: 55 mins

Ingredients

1 1/2 cups uncooked basmati rice
1 tablespoon olive oil
1 small yellow onion (4 ounces), finely chopped (3/4 cup)
2 links smoked andouille sausage (8 ounces total), cut lengthwise into quarters, then crosswise into 1/4-inch-thick wedges (1 cup)
2 1/2 cups (1 pound) cooked/leftover boneless, skinless chicken breast, cut or shredded into bite-size pieces
One (15-ounce) can no-salt-added red beans, rinsed and drained
Fine salt
Freshly ground black pepper
3 1/2 cups no-salt-added chicken broth
1/2 cup water (may substitute more broth; optional)
3 tablespoons finely chopped fresh flat-leaf parsley leaves

Steps

1. In a medium bowl filled with cold water, soak the rice for 20 minutes, then drain well.
2. Meanwhile, position a rack in the middle of the oven and preheat to 350 degrees.
3. In a large ovenproof sauté pan, skillet or shallow braising pan over medium-high heat, heat the oil until shimmering. Add the onion and stir to coat, then reduce the heat to medium and cook, stirring frequently, until softened, 3 to 4 minutes. Add the andouille, increase the heat to medium-high and cook, tossing the mixture occasionally, until the sausage just starts to brown, 3 to 4 minutes. Add the soaked and drained rice, chicken and beans, then season to taste with salt and pepper, stirring to combine. Pour in the broth. Bring to a boil, then cover the pan with a lid or aluminum foil, and transfer to the oven.
4. Bake for 30 minutes. Test the rice for doneness; if it’s still firm and no liquid remains, add the water, re-cover the pan or skillet, and return to the oven to cook until the rice is tender.
5. Uncover, stir in the parsley and serve hot.

Substitution suggestions + other tips and ideas:

If you don’t have basmati rice >> use another long-grain white rice. If you prefer brown rice, you may need to increase the bake time and use more water.
Yellow onion >> red or white onion.
If you can’t find andouille sausage >> try smoked kielbasa or Spanish chorizo.
Instead of cooked chicken >> opt for cooked pork or more beans.
Red beans >> pinto beans, black-eyed peas or other variety of your choice.
Canned beans >> 1 1/2 cups home-cooked beans.
To make it vegetarian >> use plant-based sausage, chorizo or spicy tofu.

Saltine Cracker Toffee
Prep Time: 10 mins Cook Time: 15 mins Additional Time: 30 mins Total Time: 55 mins Servings: 35

Ingredients

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans

Directions

Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).
Line a rimmed baking sheet with saltine crackers in single layer.
Combine butter and sugar in a saucepan. Bring to a boil; boil for 3 minutes.
Immediately pour over saltines and spread to cover crackers completely. Bake in the preheated oven for 5 to 6 minutes.
Remove from the oven and sprinkle chocolate chips over top. Let sit 5 minutes.
Spread softened chocolate evenly. Sprinkle with pecans. Allow to cool completely, about 25 minutes.
Break toffee into pieces. Enjoy!

Sweet Cuban Coconut Balls with Melted Chocolate (Coquito Acaramelado).
Prep time: 15 MINUTES cook time: 10 MINUTES total time: 25 MINUTES + 20 MINUTES OR SO TO CHILL yields: 20-30 COCONUT BALLS

Ingredients

1 (14 ounce) can sweetened condensed milk or homemade coconut milk (see recipe below)
3 cups shredded or grated coconut
1/2 teaspoon vanilla
1/2 cup honey
8 ounces chocolate, melted

Instructions

In a medium size pot, combine the sweetened condensed milk and coconut. Set the pot over medium heat and cook 8-10 minutes or until the mixture has thickened, being careful not to let the mixture burn. Remove from the heat and stir in the vanilla. Line a baking sheet with parchment paper. Once the coconut mixture is cool enough to handle, roll it into tablespoon size balls and place on the prepared baking sheet. If desired, insert a toothpick into the center of each ball. Place in the freezer for 20-30 minutes to cool. Add the honey to a small sauce pan and bring to a boil. Boil for 2-3 minutes then remove from the heat. DO NOT cook the honey longer than 5 minutes or it will harden on the coconut balls. Carefully dip each ball into the honey, allowing any excess to drip off. Place back onto the parchment lined baking sheet and repeat with the remaining balls. Alternately you can just spoon the honey over each coconut ball. Allow the balls cool. Serve with melted chocolate.


Coconut Sweetened Condensed Milk.
Prep time: 5 MINUTES cook time: 1 HOUR 30 MINUTES total time: MAKES 1 3/4 CUPS (ABOUT 14 OUNCES)

Ingredients

2 cans full-fat coconut milk
1/4 cup granulated sugar or coconut sugar
1/2 teaspoon vanilla extract

Instructions

Add the coconut milk and sugar to a small sauce pot. Bring to a low boil and then reduce the heat to a simmer. Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thicken and reduced by half remove from the stove and allow to cool. Stir in the vanilla Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.

Flourless Chocolate Cake
Prep Time 20 min Cook Time 30 min Yield 16 servings

Ingredients

4 large eggs, separated
10 tablespoons butter, cubed
1/2 cup sugar, divided
6 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Chocolate Ganache, optional

Directions

Let egg whites stand at room temperature for 30 minutes. Preheat oven to 350°. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm.
In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in chocolate mixture.
In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites.
Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake until cake is just set and jiggles slightly when tapped, or until toothpick inserted in the center comes out with a few moist crumbs, 28-30 minutes. Cool on a wire rack for 20 minutes.
Carefully run a knife around edge of pan to loosen; remove side of pan. Drizzle with chocolate ganache if desired.