Creative Cooks

Jollof Rice With Black-Eyed Peas
Servings: 6 to 8 (makes 7 cups of vegetables and 5 1/2 cups of rice) Total time: 45 mins

Ingredients

One (14.5- or 15-ounce) can no-salt-added diced tomatoes, preferably fire-roasted, with their juices
Water
2 cups uncooked brown basmati rice
2 tablespoons extra-virgin olive oil
2 cups (12 ounces) chopped yellow onion
2 or 3 garlic cloves, minced or finely grated
1 cup (6 ounces) chopped carrots
2 cups (9 ounces) chopped green cabbage
2 tablespoons tomato paste, preferably double-concentrated
1 3/4 cups homemade or canned no-salt-added black-eyed peas, drained and rinsed (from one 15-ounce can)
1 teaspoon ground turmeric
1 tablespoon fresh thyme leaves, plus more for optional garnish
1/2 teaspoon crushed red pepper flakes
Chopped fresh flat-leaf parsley, for serving (optional)
Fine salt, for serving (optional)

Steps

1. Drain the tomatoes in a fine-mesh strainer set over a large measuring cup. Add water as needed to total 4 cups, then transfer the liquid to a large saucepan. Add the rice, set the saucepan over high heat and bring to a boil. Reduce the heat to medium-low, stir and cook, uncovered, until the rice is tender and has absorbed the liquid, 30 to 35 minutes.

2. Meanwhile, heat the oil in a large skillet over medium heat until simmering. Add the onion and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrots and cabbage, tomato paste, drained tomatoes, black-eyed peas, turmeric, thyme and crushed red pepper flakes. Cover, reduce the heat to medium-low and cook until the mixture is thoroughly warmed through, about 4 minutes.

3. Divide the rice among individual plates or transfer to a serving bowl. Spoon the vegetable mixture on top. Sprinkle with parsley, more thyme and salt, if desired, and serve.

Avocado Cream Pasta Sauce
Prep Time: 15 minutes Cook Time: 10 minutes Serving Size: 2

Ingredients

1/2 box whole wheat thin spaghetti or pasta of choice
1 avocado, halved and pitted
2 tablespoons olive oil
1/2 clove garlic
1 bunch parsley
Salt and pepper

Directions

Bring salted water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes.
Meanwhile, make the sauce by placing the garlic, lemon juice and olive oil into a food processor. Process until smooth.
Now add in the pitted avocado, herbs and salt. Process until smooth and creamy.
When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl.
Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.

*Dish does not reheat well due to the avocado in the sauce.

Cauliflower English Muffins (GF)

Ingredients

5 cups cauliflower florets (about 1 pound)
1 cup shredded sharp Cheddar cheese
1 large egg, lightly beaten
⅛ teaspoon salt

Preparation

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about ¼ cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins." Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.

Lemon Rice Salad
Total Time Prep: 25 min. + chilling Makes 16 servings (3/4 cup each)

Ingredients

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted


Directions

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight.
Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Homemade Baked Beans
Total Time Prep: 1 hour 50 min. + standing Bake: 3 hours

Ingredients

1 pound dried navy beans
1-1/2 teaspoons salt
4 quarts cold water, divided
1 cup chopped red onion
1/2 cup molasses
6 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1 teaspoon ground mustard
1/4 teaspoon pepper


Directions

In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid.
Return to pan; add back 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Pour into a greased 2-1/2 qt. baking dish.
Cover and bake at 325° for 3 to 3-1/2 hours or until beans reach desired consistency, stirring occasionally. Add more reserved cooking liquid if needed.

Jeweled Rice Pilaf with Carrots
ACTIVE: 25 MIN TOTAL TIME: 1 HR SERVINGS: 6

INGREDIENTS
½ cup sliced almonds
1 pound carrots, peeled and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil
Kosher salt
Pepper
2 leeks, white and light green parts only, thinly sliced
2 ½ ounces angel hair pasta, broken into 2-inch pieces (1 cup)
2 cups basmati rice
Pinch of saffron threads
One 3-inch cinnamon stick
3 ¾ cups low-sodium vegetable broth
3 tablespoons fresh lemon juice, plus lemon wedges for serving
½ cup chopped pitted Picholine olives
¼ cup chopped parsley

Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool.
Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer.
Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from 
the heat and let stand, covered, for 10 minutes.
Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges.

MAKE AHEAD
The rice can be refrigerated overnight and rewarmed before serving.

Sour Cream Noodles
Prep: 20 min. Bake: 35 min. Makes 8 servings

Ingredients

1 package (10 ounces) fine egg noodles
1-1/4 cups 4% cottage cheese
1-1/4 cups sour cream
1 medium onion, finely chopped
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic salt
2 tablespoons grated Parmesan cheese
Paprika, optional

Directions

Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a large bowl. Add the cottage cheese, sour cream, onion, Worcestershire sauce and garlic salt. Spoon into a greased 2-qt. baking dish. Sprinkle with Parmesan cheese.
Bake, uncovered, until top is lightly browned, 35-40 minutes. If desired, sprinkle with paprika.

Jamaican Coconut Okra Rice
Cook time: 15 to 30 min Prep time: 15 to 30 min Serves: 3-4

Ingredients

1 tbsp extra virgin coconut oil, or see tips
1 medium Onion, chopped
2-3 Garlic cloves, minced
1 cup germinated Brown Rice or regular rice see tips
50g (2oz) Okra, stem removed and sliced
1 medium Bell Pepper, chopped
1 green Jalapeno, or any chili to taste
2.5-3 cups Lite Coconut Milk, see tips
100g (3.5oz) mixed Greens/ spinach, see tips
Himalayan Pink Salt to taste (optional)

Method
1. This can easily be made using your regular pan - stainless or cast iron with a cover :). Add coconut oil to a hot pot. Add the chopped onion and garlic. Sauté until aromatic.
2. Next add the brown rice. Stir until combined.
3. The okra and the bell pepper go in next. Give it a mix and cook for few seconds.
4. Add the coconut milk and salt.
5. Cook it covered
6. in medium heat for about 10 minutes
7. or until the rice is cooked and all the coconut milk is absorbed.
8. Stir in the spinach and cook until it wilts. This takes just few seconds. Switch off heat and serve immediately.

This tastes best when served warmed preferably as soon as it is made. I served it with black beans. Any bean-based stew would also work great in my opinion.

Tips
1. Virgin Coconut Oil: This adds to the coconut flavor and hence I added it. But you can use sunflower or any neutral flavored oil of your choice.
2. Germinated Brown Rice: Its nutritious and hence I use it for wholegrain rice. But you can use any variety of rice. The best choice would be short grained brown rice since it’s the perfect choice for "creamy" anything!
3. Coconut Milk: Depending on the rice you are using and your preferable level of creaminess, you might need anywhere from 2.5 cups to 3 cups of milk. If you do not have the Lite (light) version, you can always use a regular coconut milk along with water.
4. Mixed Greens: I used a mix of tat soi, swiss chard, arugula and spinach for this recipe. But you can use just spinach instead.

Black Radishes with Truffle Oil & Caramelized Onions
Serves 2

Ingredients

5 black radishes
1 medium sweet onion
2 tablespoons olive oil
2 teaspoons black truffle oil
Crumbled sharp cheddar cheese (to taste)
1 tablespoon fresh chives
salt and pepper

Directions

Prep Your Ingredients: Preheat oven to 425ºF. Scrub the black radishes and trim off the tops and the bottoms and quarter. Peel, halve, and thinly slice the onion. Finely chop the chives.
Brown the Onions: Heat one tablespoon of olive oil in a skillet. When hot and just shimmering, add the sliced onions. Stirring regularly, continue to cook the onions for about thirty minutes or until they’ve caramelized and are golden brown.
Cook the Radishes: Remove the onions from the pan and set aside. Add another tablespoon of olive oil to the skillet and add the radishes. Season with salt and pepper and coat the radishes with oil and cook in the oven for about 25-30 minutes or until golden brown on the bottoms and tender.
Truffles: Carefully remove the skillet from the oven and add the onions back to the pan and combine with the radishes over medium heat. Add half the chives and stir to combine. Drizzle with two teaspoons of truffle oil. Remove the skillet from the heat and crumble half of the cheese into the skillet. Stir quickly to combine.
Plate it Up: Spoon the radishes into a serving dish and top with the remaining chives and crumbled cheese. Enjoy!

Hungarian Cabbage With Noodles (Káposztás Tészta)
Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 6 servings

Ingredients

1 large head cabbage, cored and shredded
1 large onion, chopped
8 ounces butter
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pound medium egg noodles, cooked

Steps to Make It

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary, to serve piping hot.

Recipe Variations

Add 1 cup sliced button, cremini, or other mushrooms to the skillet with the cabbage and onion and cook until they are all golden brown and tender.
Before serving, add 1 cup cooked, crumbled, or diced bacon to the cabbage, onion, and noodles mixture.
After mixing the cabbage and onion with the noodles, add 1 cup chopped ham, combining well, and rewarm to serve hot.

How to Store Hungarian Cabbage With Noodles

While best eaten the same day it's made, leftovers can be stored in an airtight container, in the fridge, for up to two days.