Sweet Potato and Black Bean Empanadas

Food overload? Yes. But it doesn't stop me from cooking and eating more!

I am not going to lie, with traveling, eating out and turkey day, I ate lots of meat! So I could use a break for a bit.

My goal for the week is to make and eat legit, tasty meals for din din each night instead of the usual, mindless, simple salad. So far, so good.

Last night was lentil burgers topped with tzatziki, tomato and spinach! I'll admit, I made a mess. My sister thoroughly enjoyed watching me shove my face while yogurt covered my hands. and face. I know so appetizing! But really, I was kinda surprised by how good they were.

Tonight we experimented with sweet potatoes and black beans. I suppose you could throw in the leftover turkey if you're struggling for what to do with the extra. Or maybe make them for next year's turkey day party!?

Sweet Potato and Black Bean Empanadas
from Cooking Light
Dough:
9 oz flour (about 2 cups)
1/4 cup water
1/3 cup oil
1 large egg
1 tablespoon white vinegar
Filling:
1 chile
1 teaspoon cumin seeds
1 cup sweet potato, mashed (I put mine in the microwave for a few minutes)
1 cup black beans, rinsed and drained
1/2 cup green onions, chopped
2 tablespoons cilantro, chopped
1 teaspoon chile powder
pinch of salt
egg white (optional)

mix together water, oil, egg and vinegar. gradually add mixture to flour. knead until smooth. shape the dough into a ball, cover with plastic wrap and chill in fridge.

preheat oven to 400.

cook cumin seeds in skillet until toasted. process in grinder until ground. combine cumin with chile, sweet potato, beans, onions, cilantro, chile powder and salt. mash in a large bowl until smooth.

 

divide dough into 10 portions and roll into small circles (about 5 inches).

spoon mixture into the center (about 3 tablespoons). fold the dough over and seal the edges together using a fork. *you can brush the extra egg on the edge to help create a seal*

place empanadas on a baking sheet. make three small slits in the top to let the steam escape. *you can brush the remaining egg on top to help them brown*

bake at 400 for 16-20 min until golden brown! enjoy!

I attempted empanadas with whole wheat dough, but would not recommend it. Next time I'll stick to traditional white flour or use less wheat flour for the dough. Also, I think I would add a bit more of a kick and remove/use less cumin. Not a fan of cumin. But I really enjoyed the black bean/sweet potato combo and had fun making something new for din din!

empanar: to wrap or coat in bread.

Apple Pear Cranberry Awesomeness!

I like fall. And fruit. And impressing people with little effort.

My apple crisp is pretty legit so I figured adding more fall flavor could only make it better.

Apple Pear Cranberry Crisp
3 apples (I used a mixture of Granny Smiths and Jonagolds)
2 ripe pears
2 cups fresh cranberries
3 tablespoons butter
1/3 cup brown sugar

2 tablespoons whole wheat flour

2 tablespoons cinnamon
1 cup oats
1 cup chopped walnuts (optional)

preheat oven to 375.
wash and chop apples and pears. rinse and sort cranberries, picking out the wrinkly ones. place fruit into a deep baking dish.

cream butter and sugar in a small mixing bowl. mix in flour, cinnamon and oats until even. 

sprinkle mixture on top of fruit. add nuts on top of oats. 

bake at 375 for 30-45 min. until golden brown on top!

you can eat it right out of the oven. or the next morning for breakfast! 

This is a super easy throw together dessert that is mostly fruit. I made it as a healthier option for the turkey feast! But had it in addition to my pie! :)

Apple Cranberry Bolster

Dinner dates with friends make me :) It had been a long time since our last one, but I think it was worth the wait. We quickly planned a delish din din menu:

Edamame. Lightly sea salted.
Mixed Field Greens with fresh Pear, Pomegranate, Goat Cheese, and Pecans.
Steamed Carrots.
Mashed Rosemary Red Bliss Potatoes.
Pork topped with blackberry sauce.

No one mentioned a dessert. If the oven is being turned on, doesn't it make sense to bake? So I got the wheels turning and ditched on helping with din din to make a secret dessert instead!
Apple Cranberry Bolster
idea from butter, sugar, flour, eggs
2 Granny Smith apples

1/2 teaspoon lemon juice

1/4 teaspoon lemon zest

1/2 teaspoon vanilla
1/2 cup fresh cranberries
1/2 cup sugar
1/2 cup almonds
3 sheets Phyllo Dough, thawed
3 tablespoons melted butter

preheat the oven to 375. wash, core and chop the apples. I leave the peel on for added fiber and nutrients. plus, I think it tastes better with the peel! toss with the lemon juice, zest and vanilla.

wash and sort cranberries. add to food processor and pulse until coarsely chopped. add in sugar and briefly mix.

finely chop the almonds. or buy them already chopped if you're smart/lazy.

this is mid-chop. they should be smaller than this...

now the fun part! place one sheet of phyllo dough on a greased pan. **if you have not worked with phyllo before, be prepared. make sure that it is fully thawed before using. it dries quickly so once you take it from the fridge, keep it under a towel or work fast. it also tears easily, so be gentle!** lightly butter the sheet. sprinkle the chopped almonds on the top. you can also add some extra sugar...

butter sheet #1

lay another sheet on top of the almonds. lightly butter the top. sprinkle more almonds. lay the final sheet. lightly butter. add the chopped apple and cranberry mixture to the final layer leaving about one inch on the ends.

starting at one end, roll the pastry into a log. lightly butter the top of the log and add the remaining almonds on top. bake at 375 for 25 minutes.

let it cool for 15 minutes. cut carefully into sections and serve with some tea!

Merriam-Webster believes a bolster is:
- a long pillow or cushion
- a structural part designed to eliminate friction or provide support or bearing

I think it's a great fall treat that is not too sweet.

Apple Pie

I'm stubborn. 

It's always an experiment in my kitchen. I rarely follow a recipe exactly. I like to think that I know exactly what I am doing. "This recipe does not need all that butter...Or sugar..."

I'm scared.
Baking is a bit of a double-edged sword. On one side, no matter how you alter the recipe, it still tastes good and people eat it. On the other side, experiment too much, and you'll end up with a rock hard product that breaks your tooth or has some weird, gross me out texture.

I'm a social butterfly.
I met some new people and some friends got together for turkey day celebration #1. Every one brought something and I, of course, did dessert. I wanted to bring something exciting, awesome and delicious. After thinking about millions of possibilities all week long, I finally settled on the classic. I mean, let's be honest, what is more satisfying that a delish, warm, right out of the oven piece of apple pie after all that turkey?

I'm efficient. Or try to be. 
We were getting together after work Friday night, so I formed my two dough balls for the crust, and sliced the apples to soak in the fridge over night. Thinking it would be super easy and quick to come home, change clothes, roll the dough, throw the apples in and run out the door, I attempted just that when I got home.

I'm not super patient.
My dough. Rock hard. Unbelievably solid. I did not understand how a dough so flaky and awesome last night could be such a mess 14 hours later. It is now 6:21. Dinner is being served at 7. I hate being late.

I'm a venter.
Thank God my professional baker (mama bear) was able to knock some sense into me. She knows how worked up I get when things fail. And how I want everything to be perfect, especially when serving others. (I think my sis was afraid that the rock solid dough ball was going to be thrown at her face if she entered the kitchen so she stayed far far away.) After yelling into the phone for a good five minutes, I settled down and realized that I have to figure this out. Like a big girl. What happens to butter when you let it sit in cold temperatures for long periods of time? Well, it gets rock hard.

I'm resourceful.
Every recipe I referenced noted how the dough should be ice cold and not over-worked to keep it nice and flaky. But, I didn't have hours to let the dough warm up in order to roll it out and I was scared to mess with the dough too much because that would make it tough. Since the rolling pin wasn't working for me, I used my hands and start pounding...I managed to be "fashionably late" with a pretty decent looking pie.

Pie Crust
2 ½ cups flour
3 tablespoons sugar
2 sticks butter, cold, cut into chucks
4 tablespoons ice water
2 egg yolks

add flour and sugar into food processor. pulse. add butter. pulse until crumbly. add water and egg yolks. do NOT over process once the liquids have been added. it will make your dough tough instead of flaky. roll dough with hands into a tight forming ball. wrap tight in plastic wrap and set in fridge until ready to roll. you can split into two smaller dough balls if storing overnight.

I know. I used butter. It's pie though.

Apple Filling

6-8 Granny Smith apples

1 teaspoon lemon juice 

1-2 tablespoons cinnamon

2/3 cup brown sugar

can add nutmeg, cloves, and/or ginger if you like additional spice

wash apples and cut into small pieces. add lemon juice, cinnamon, sugar and spices. mix together. if preparing the night before, transfer apples to a plastic Ziploc bag to prevent exposure to air.

pre-heat oven to 425. roll dough into a 9 inch circle and transfer to pie dish. crimp the edge of the crust. 

add the apples on top. roll the other dough ball into a 9 inch circle. lay over the top. make sure to slit the top layer of dough to let the air escape during baking. you can make designs like leaves on top!

place the pie in the lower third of the oven. check on the pie after 35-40 minutes to make sure the crust is not too baked. cover with tin foil if the crust is getting too brown.

Not going to lie, I decided on a lattice design because I had trouble rolling the second ball into a nice cirlce...

it should take about an hour for the apples to cook down. remove from the oven and let sit/cool before cutting and serving.

I'm a learner.
It was my first pie making experience. And I am crazy to think that it would be a picture perfect pie. I am afraid of letting others down. No one spit apple pie across the kitchen, so I take that as a good sign. The dough was pretty flaky, but I should have covered it with foil a bit earlier while it was baking (I was busy stuffing my face with turkey and sweet potatoes).

It's about taking risks. Putting yourself out there. Facing your fears. And learning from your mistakes.

Pumpkin and Pineapple Muffins

There's nothing better than a homemade baked good. Especially if you're not feeling well or if you're needing a pick me up. 

I heard the ingredients to this recipe and thought "Pumpkin and Pineapple? Together?" After much consideration, I remembered, "It's the thought that counts."

Pumpkin and Pineapple Muffins

from mama!

2/3 cups oil

1 1/3 cups buttermilk

2 eggs

1 tablespoon vanilla

16 oz can pumpkin (2 cups)

16 oz can pineapple tidbits

1 cup brown sugar

2 teaspoons cinnamon

2 cups white flour

1 ½ whole wheat flour

4 teaspoons baking powder

preheat oven to 400. beat liquid ingredients together with pumpkin and pineapple. add dry ingredients to liquid mixture. make sure to break up all baking powder clumps before adding. mix just to combine. DO NOT over mix. transfer batter to greased or lined muffin tins. sprinkle cinnamon sugar on top. bake for 15 minutes until golden brown. 

mixed batter

You could probably add some walnuts for a bit of a crunch. I was making these for other people and get worried about nut allergies. The pumpkin cinnamon combo is pretty awesome and the pineapple adds a nice sweet touch!

I will admit, the combination of pumpkin and pineapple sounds a bit weird. Give it a try though. It's pretty nutritious and delicious! And a great treat to share with friends!

Pomegranate Pancakes!

It finally hit me. This year is going to be the first year I won't be with my parents for turkey day. I guess that's what happens when you grow up and move away...


It wasn't so much the turkey or cranberry relish that made me think of this, but the Pom I peeled this morning got me thinking. In the good ol days, it was Papa Bear who got the glory job of peeling. Then, I didn't have to worry about getting yelled at for the flying red juice that stained the kitchen walls and everything in the vicinity. 

I peeled it all on my own!

Although I stained my comfy white long sleeve tee, I did get some delish pancakes out of the mess. I added the fruit to the batter after cooking each pancake for 1-2 min. This helped the fruit stay in the middle of the cake and not stick to the pan/settle at the bottom. If you're into chocolate, I imagine some mini chips would be a great addition ;)


1 cup milk
1 egg
1 TBSP vanilla
1 TBSP oil
1 TBSP honey
1 cup flour (can use whole wheat/white combo)
1 TSP baking powder
1/2 TSP baking soda
1 cup pomegranate


whisk milk, egg, vanilla, oil and honey. combine with dry ingredients. heat griddle or oiled skillet. pour batter onto griddle and let sit for 1-2 min (just until it starts to bubble). use a spoon to add pom to batter on the griddle. let sit for another 2-3 min until golden brown. flip pancakes and cook until other side is nice and brown. 

the lil cakes cooking!

I garnished with some more fresh pom and no pancake should ever be eaten without honey! :) so so good! 

yummo!!

I guess I can adjust to pom peeling. I just won't wear a white shirt.