Beef Picadillo Empanadas

I referenced several different recipes to create these Artgentine-style beef picadillo empanadas. There are a few trademark ingredients of Argentine empanadas-cumin, paprika, cinnamon, boiled egg, olives, and raisins-all of which create layers of texture and depth of flavor. I wouldn't go without any of them, except for maybe the raisins if you truly loathe them.

I don't understand raisin hatred. They add a sweet chewy surprise to each bite. But I live with a raisin-hating husband and have to accommodate him. So I added them to half of my filling. Only problem was it's hard to distinguish a raisin-containing empanada from one without after they are enveloped in pastry. You could mark them with X's so you know what you're gonna get. Dustin ended up with a few empanadas holding raisins, ate them with hesitation, and is not-so-surprisingly still alive. I think he secretly liked them.

After our Cinco de Mayo festivites ended I still had several dozen empanadas around. (I spent all day on empanada production- I'm glad I had a lot to show for it!) So I took them home and shared them with my family. It is still undecided whether the Beef Picadillo or the Chicken and Chorizo are better. I guess you'll have to try each and decide for yourself. One thing is for sure: they are both extrordinary served with my Chipotle Sour cream (recipe below)!

INGREDIENTS

1 recipe Empanada Dough

Beef Picadillo Filling:
1 lb. ground beef
1 large white onion, diced
2 Tbsp. extra virgin olive oil or butter

2 cloves garlic, minced

1/2-1 tsp. smoked paprika

1/2 tsp. cinnamon
1/2-1 tsp. chili powder or any ground hot pepper (more or less to taste)
1 Tbsp. fresh oregano, chopped (or 1 tsp. dry)

1 tsp. ground cumin
1 bunch green onions, finely chopped (about 1/2 cup)
3 hard boiled eggs, diced

1/2 cup pimiento stuffed green olives, sliced

1/4 cup raisins (optional)
2 Tbsp. tomato paste
salt and pepper to taste

1 egg beaten with 2 Tbsp. water, for egg wash

DIRECTIONS

1. Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add green onions, garlic, smoked paprika, cinnamon, chili powder, oregano and cumin and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.

2. Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomato paste, then cook, stirring occasionally, until heated through. Stir in hard boiled egg and set aside to cool.

3. Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. [You might see some different crimps in my pictures. The fork method really works best.] Make more empanadas in same manner.

4. Preheat oven to 400°F. Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 15-25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature. Serve with Chipotle Sour Cream.

Chipotle Sour Cream

INGREDIENTS

1 cup sour cream

2 chipotle peppers in adobo sauce, minced

handful fresh cilantro, chopped

1 clove garlic, minced

DIRECTIONS

1. In a small bowl stir to combine sour cream, chipotle peppers, cilantro, and garlic until creamy. Refrigerate until serving.

Makes about 18 empanadas.

(Adapted from Smitten Kitchen and Laylita's Recipes)

Raspberry, Almond, and Goat Cheese Empanadas

When you are on a cooking rampage (and blogging about it) holidays are the perfect excuse to make elaborate dishes and experiment with foreign cuisines. In celebration of Cinco de Mayo, I expanded my empanada repertoire to include two new varieties: Beef Picadillo Empanadas and these Raspberry, Almond, and Goat Cheese filled dessert ones. I used a slightly sweeter pastry crust recipe (that did not include any vinegar) and made them smaller; a.k.a. more bite-size (and waistline-friendly).

Goat cheese is a curious ingredient. But when it is swirled together with sugar, floral orange zest, and vanilla it makes a luxurious creamy filling. Top it with a few berries and thin slices of almond, seal it up in a mini dough pouch, and hope it doesn't explode in the oven. Nah, not to worry. Explosions are rare- although leakage is guaranteed.

Even after a round of their meat-filled counterparts, these sweet tasty morsels were a delight! Even though I was going loco in a rush to finish them on time, my hurried empanadas turned out cute as a button. Enjoy them warm with a dollop of vanilla ice cream.

INGREDIENTS

1 recipe basic sweet pastry dough (see below)
12 oz. raspberries (fresh or frozen)
11 oz. plain goat cheese, room temperature
½ cup sugar
1 tsp. vanilla
1 Tbsp. orange zest
½ cup sliced almonds
1 egg, yolk and white separated and lightly whisked
¼ cup demerara or Turbinado sugar to sprinkle on top

Basic Sweet Pastry Dough:

3 cups all purpose flour (I used half white whole wheat)
1/4 cup sugar
Pinch of salt
2 sticks butter (16 Tbsp.), cut into 16 pieces
2 eggs
2-4 Tbsp. cold water

DIRECTIONS
1. Prepare basic pastry crust dough as follows:

1. Mix the flour, sugar and salt in a food processor.
2. Add the butter, eggs and water until a clumpy dough forms.
3. Knead the dough for a few minutes.
4. Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, use round molds or a small plate or up as a mold, you can choose how large based on whether you want small or medium sized empanadas . Use the empanada discs immediately or store in the refrigerator or freezer to use later.

2. Combine the goat cheese, sugar, vanilla, orange zest in a bowl, mix well.

3. To assemble the empanadas place a spoonful of the goat cheese mixture, a couple of raspberries and a few almond slices on the center of the empanada disc.

4. Brush the edges of the empanada disc with the egg whites.

5. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.

6. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.

7. Sprinkle the almond slices on the top of the empanadas, do this immediately after you brush them with the egg yolk, it will help the almond slices stick to the empanada.

8. Sprinkle each empanada with a little bit of the demerara sugar.

9. Chill the empanadas for at least 30 minutes or until ready to bake, this will help them seal better.

10. Bake the empanadas in a pre-heated oven at 375 F for 15-20 minutes or until golden. Serve warm.

Makes about 20 empanadas.

(Adapted from Laylita's Recipes)

Lemon Poppy Seed Muffins, Revisited

2/7/09: Lemon poppy seed anything is heavenly. So naturally these muffins were too. I was mass producing muffins for a bridal shower and so I made them a day ahead of time. They kept up well, but they are best eaten right out of the pan...still warm with glaze oozing down the sides. By ingredient these muffins qualify as a dessert, but honestly they are perfect at any time of day! If they last long enough to make it into the freezer they can be re-heated to fulfill those lazy-afternoon or bedtime snack cravings!

5/9/09: I performed a few tricks to improve upon these magical muffins. I added a tablespoon of lemon juice and carefully watched them in the oven. As soon as they were cooked through, but long before they were dry, I yanked them out. After a few minutes on a cooling rack, I repeatedly brushed glaze over their puffy tops. They are by far best eaten still warm. But this time my adaptations kept them moist much longer. I read somewhere that poppy seeds can dry out baked goods, so moisture level is important here. The batter will not be runny, but it should be "wet" throughout. Mix it just until there are no dry lumps. If you find your batter too dry (which could be caused by several conditions), add a little extra lemon juice or yogurt.

INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour (or you can use all white flour for a true cake-like consistency)
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 Tbsp. poppy seeds
10 Tbsp. unsalted butter, softened
1 cup sugar
2 large eggs
1 ½ cups plain yogurt

1 Tbsp. lemon juice

1 Tbsp. lemon zest

Glaze:

2 tbsp. fresh lemon juice
1 cup powdered sugar

DIRECTIONS
1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and 1 Tbsp. lemon juice.

4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

5. Use a standard 12-muffin muffin pan. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 15 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6. While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like. Best eaten fresh and warm.

Makes 18 muffins.

(Adapted from Simply Recipes)

Roasted Asparagus and Summer Squash

I picked up some locally grown asparagus at the farmers market over the weekend. It's nearing the end of asparagus season, and I am sad at the thought of having to wait a whole year for that bright green crunch again. Roasting is my new preferred method of veggie preparation. Its simplicity brings out the best in fresh produce. Line a baking sheet (DO IT or you'll regret it), toss your veggies with olive oil, season with salt and pepper, and roast under high heat for a few minutes (times vary according to vegetable species). That's it. And they're sooo good. Not to mention good for you too.

This combination highlights some of my favorites of the vegetable kingdom. I'm sure I'll be sharing many more roasting methods with you in the future. I found a helpful chart in a Food Network cookbook I own titled How To Boil Water. It lays out the correct temperatures and times for various methods as well as suggested seasonings for cooking every variety of vegetable. If you can get your hands on a similar resource, no vegetable will be difficult to manage.

INGREDIENTS

1 lb. asparagus, cut into 1-inch spheres

1 large zucchini, chopped

1 large yellow squash, chopped

2 cloves garlic, minced

2 Tbsp. extra virgin olive oil

kosher salt

freshly ground black pepper

fresh lemon juice (optional)

DIRECTIONS

1. Preheat oven to 425 F. Rinse vegetables and trim ends of asparagus. Chop to even size.

2. Combine vegetables and garlic in a large bowl. Drizzle with olive oil and stir to coat evenly.

3. Distribute vegetables on the surface of a lined baking sheet. Season with salt and pepper.

4. Roast in preheated oven for 10-15 minutes (or less depending on the thickness of your vegetables), until lightly browned and tender. Option to drizzle with fresh lemon juice before serving.

Serves 4.

(Adapted from Simply Recipes)

Turkey and Artichoke Stuffed Shells

This is an awesome pasta dish! I mentioned in one of my very first posts how much I love Giada's book Everyday Pasta. Because I don't crave pasta (like I do other carbs), I don't get around to making her recipes very often. But this one I adore. I've never made it exactly how it it's written though, because both times I have used a jarred sauce without any additions (left out the pancetta). If you can find a good quality Arrabbiata sauce, then I don't see the necessity of buying marinara and adding to it. This dish is still wonderful without the pancetta. If I ever use homemade marinara I will probably try following the recipe for the Arrabbiata more closely. Giada also has a marinara recipe in her cookbook.

While there are quite a few steps in the preparation, this dish is not complicated. A novice cook could stun their guests by serving these cheesy turkey and artichoke stuffed shells. It can be made ahead of time and either frozen for refrigerated until baked. Fresh herbs always add to the flavor and complexity of a dish, but dried could be substituted instead.

INGREDIENTS
1 12-oz. box jumbo pasta shells
3 Tbsp. extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 lb. ground turkey
1 tsp. salt, divided
1/2 tsp. pepper, divided
8-10 oz. frozen or canned artichoke hearts, coarsely chopped
1 15-oz. container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup fresh basil, chopped
2 Tbsp. fresh flat leaf parsley, chopped

5 cups Arrabbiata sauce (I bought a jar pre-made Arrabbiata at Trader Joes instead of making my own.)

Arriabbiata sauce:
2 Tbsp. extra virgin olive oil
6 oz. pancetta, chopped
2 tsp. crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

1 1/2 cups (5 oz.) mozzarella, grated

DIRECTIONS
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

2. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

3. In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

4. To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

5. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

To make the Arrabbiata sauce:
1. Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Serves 8.

(Adapted from Food Network)

Chocolate Chip Peanut Butter Oatmeal Cookies

This is a stellar cookie recipe- I didn't tweak it at all and loved the result! You can't even tell that they have oatmeal in them...hidden goodness. The peanut butter is very pronounced though. Tastes like a traditional chocolate chip cookie fused with a peanut butter cookie (the ones with the little criss-crosses). They came out with the perfect consistency: puffy (not flat) and remained soft and chewy for several days (and probably longer had they still been around).

INGREDIENTS
1/2 cup butter, room temperature
1/2 cup natural cane sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 tsp. vanilla extract
1 egg
1 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, cream together the butter, cane sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended.

3. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed.

4. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Transfer to wire racks to cool completely.

Makes 2 dozen cookies.

(Adapted from All Recipes)

Thai Chicken Pizza, Revisited

4/30/09: I'm so glad I gave this peanut sauce another shot- reducing the peanut butter was all it needed! (I've changed it in the ingredients list for you.) It is now PERFECT! Last time we liked this pizza, now we LOVE it! And I'm still extremely satisfied with my pizza dough recipe. It makes a medium-thickness, light puffy crust. The only reason I'll ever stray is to create a thin crunchy crust. I'm more of a deep-dish kinda girl, but it's always good to have options. 

2/20/09: According to Recipe Zaar, this is CPK's actual recipe (except for the crust which is my own). I suspect that they aren't giving away all of their secret ingredients, but I don't really care so much that it's an exact copy- as long as it's dang good! Dustin, who has never had the original, scarfed if down with no complaints. I thought it was very good, with one reservation: the peanut sauce is a little too peanuty. (I never thought I'd utter those words but it's true; apparently too much of a good thing does exist!) First off, the recipe makes too much sauce for 2 pizzas. So use it sparingly- you only need to coat the chicken and then a thin layer for the crust. Less is more. Next time I will use half of the amount of peanut butter. I've also had my eye on a couple of different peanut sauce recipes I want to try. I'll keep you updated with my results! Don't let my one complaint stop you from making this pizza though. Otherwise, it was fabulous! The toppings are to die for! Pile it high with carrots, scallions, and bean sprouts, finishing it off with fresh cilantro and even a few peanuts.

For one of the crusts I used 100% white whole wheat flour (no all purpose) as an experiment. I must say this stuff works miracles! It was the least whole-wheaty whole wheat pizza ever! I followed the same exact directions that I have already posted. The dough rose well and stayed light and puffy during cooking. A completely guilt-free alternative!

INGREDIENTS

Peanut sauce:

1/4 cup peanut butter

1/2 cup hoisin sauce

1 Tbsp. honey

2 tsp. red wine vinegar

2 tsp. ginger, minced

2 cloves garlic, minced

2 Tbsp. roasted sesame oil

2 tsp. soy sauce

1 tsp. chili sauce (or dried chili flakes)

1 Tbsp. oyster sauce (I didn't have any so I just added another Tbsp. of water)

2 Tbsp. water

2 boneless skinless chicken breasts, cooked and diced

2 pizza dough recipes

cornmeal, for dusting

4 cups mozzarella cheese, shredded

1/2 cup white bean sprouts

1/2 cup carrots, julienned

4 scallions, slivered

2 Tbsp. fresh cilantro, chopped

roasted peanuts (optional)

DIRECTIONS

1. Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil and boil gently for 1 minute. Remove from heat and set aside until cooled. Refrigerate until use.

2. Cover cooked diced chicken with enough sauce to coat. Store in refrigerator.

3. Preheat oven and pizza stone to 450 F. Spread a thin, even layer of peanut sauce over each pizza crust. Top with chicken, green onions, carrots, bean sprouts, cheese, and peanuts (optional). You can reserve half of the carrots and bean sprouts to add at the end on top of the cheese if you wish.

4. Bake each pizza about 10 minutes, until the crust is golden brown and the cheese is bubbling.

5. Sprinkle with cilantro (optional: add more carrots, bean sprouts, and peanuts).

Makes 2 pizzas.

(Adapted from Recipe Zaar)

Strawberry Spinach Salad, Revisited

2/10/09: I served this salad last night as our first course of dinner (we don't usually eat in courses but the Chicken Cordon Bleu was being stubbornly slow to cook), and because I can't seem to get enough, I just had it again for lunch today! It is elegant enough for a dinner party and yet simple enough for everyday. It is the pinnacle of what a salad should be: healthy, bright, and inviting. Strawberries, balsamic, and feta are a mouth-watering combination! Sliced almonds and sesame seeds add a hint of nuttiness, while the olive oil and strawberries impart a sweet fruity note. It is perfection! I promise you will love it!

5/1/09: This salad makes my top two. (Tied with my Spinach, Pear, and Walnut Salad with Pomegranate Vinaigrette- I don't even want to try deciding which I like best. They are so different and both so delicious!) I didn't change the recipe much from last time- I just reduced the amount of sesame and poppy seeds in the dressing. It didn't need quite so many. All I know is that this salad will be served in heaven. If not, then don't tell me because I'll lose some of my motivation to get there. ;-)

INGREDIENTS
Dressing:
2 tsp. sesame seeds
1 tsp. poppy seeds
2 Tbsp. organic cane sugar or honey

1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/8 tsp. paprika
1/8 tsp. Worcestershire sauce
2 tsp. red or white onion, minced

10 oz. fresh baby spinach, rinsed and dried
1 quart fresh strawberries, cleaned, hulled and sliced
1/4 cup sliced almonds
1/3 cup crumbled feta cheese

DIRECTIONS
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill until serving.

2. In a large bowl, combine the spinach, strawberries, almonds, and feta. Pour dressing over salad, and toss. (Use the dressing sparingly, it may make more than you need!)

Serves 4.

(Adapted from All Recipes)