Chorizo, Bean and Cheese Empanadas with Egg Sofrito

I was torn between making Huevos Rancheros for dinner and making something new. 

So....I made a new version of Huevos Rancheros! Instead of a crispy tortilla, you have a cheesy, spicy empanada insead.

 

Chorizo, Bean and Cheese Empanadas with Egg Sofrito

Serves four dinners, plus four extra for freezing/lunch

To make the pastry                                                                               

4 c wheat flour
1 tbl sugar
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 sticks (6oz) COLD butter
2/3 c COLD water
2 tbl white vinegar
2 egg

1. Combine flour, sugar, nutmeg, and salt with a whisk. Using your hands or a pastry blender, cut in the butter until mixture is crumbly.

2. In a separate bowl, whisk vinegar, eggs, and water, slowly add liquid to the dough; kneading gently until combined. Wrap in plastic wrap or a damp towel and place in the fridge until needed.

For the filling

 
1 c chopped chorizo
2 c cooked pinto beans
1 onion, diced fine
2 green chilies/jalapenos, minced
2 cloves of garlic, minced
1/4 tsp paprika
1/2 tsp cumin
1/2 tsp fresh coriander leaves
1/4 lb. of shredded cheddar cheese

1. In a saute pan, add chopped chorizo and dry fry on low. Don't worry about adding oil, as the chorizo will release its own grease and crisp the pieces up nicely; approximately 8 minutes. Remove from pan and drain on paper towels.

2. Add onion, chilies and garlic to remaining chorizo grease, saute on low until onions are soft. Add beans, spices, and a splash of water; let beans fry for 10 minutes, scraping the bottom of the pan and mashing beans occasionally; adding more water to prevent them from burning.
 
3. Mash the beans once tender until they resemble thick mashed potatoes. Stir in cheddar cheese, coriander leaves and chorizo. Let mixture cool 30 minutes.

4. Preheat the oven to 375F/190C. Remove the pastry dough from the fridge. On a lightly floured surface, roll out the pastry to 1/8″ thick. Cut dough with a large lid or coffee can into 4in or 6in diameter circles. I got 8 empanadas out of this. 4 for dinner, 4 for the freezer :)

I used a teacup saucer to measure

5. Put about 2 tablespoons of filling into the center of each empanada. Fold the dough over each other, making a semicircle, and press the edges with a fork to fully enclose the filling.

 

6. If making ahead, wrap tightly in plastic wrap and keep refrigerated up to 2 days. When ready to bake: brush with an egg wash or milk. Bake the empanadas for 15-20 minutes or until golden brown. Keep in the oven to warm.

Sauce and Egg

1/2 onion, diced
1 green chili, chopped
1/4 tsp cumin
1/2 tsp salt
2 small tomatoes chopped or 1/2 can chopped tomatoes

1. Clean out the same saute pan. Drizzle a little oil and add onions and chilies; softening the onions on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. If you are using fresh tomatoes, chop them first, then add. Note: that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add cumin and salt, bring to a simmer, reduce heat to low, and let simmer for 10 minutes. Add salt to taste if needed.

2. Crack 4 eggs slowly on top of the sauce. Cover with a lid and let cook for 3-5 minutes or until whites are cooked and yolk is set (I like mine a little runny, like poached eggs).

start

finished

To Serve

On a plate, place 1-2 warm empanadas. Top with sauce and one egg. Garnish with fresh coriander leaves, salt and pepper.

Calories calculated using Sparkrecipes Calculator: 545.2 calories per serving

Honey Lime Pork Roast

I have been in love with the new flavor combination of honey and lime. It's tart and sweet and tastes delicious on every meat type I have tried so far (beef, chicken and now pork).

In my usual shopping splurges I bought a pork roast thinking I haven't served that in awhile in my home. But as it sat in my fridge for 2 days, I didn't have a plan for it yet until I saw that I had two limes left in the BACK of my fridge. Inspiration struck and, as usual, I'm oh so glad I followed it.

I love the sweet crust this loin produced from the honey and the slight bursts of heat from the jalapeno. Yum!

Enjoy this tangy, fresh and savory recipe.

Honey Lime Pork Roast                       Serves 5-6

Juice of two limes

1/4 cup butter, melted

1/4 cup honey
1 teaspoon dry mustard
1 teaspoon coarsely ground pepper
2 teaspoons salt
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3-4 fresh garlic, finely chopped
2 jalapenos, seeded and chopped
2 lb pork roast, or tri tip roast

1. Combine all marinade ingredients in a resealable Ziplock bag, squeeze bag slightly to mix. Place roast on a cutting board and cut 2-3 deep slashes into the meat, move roast into the marinade bag; seal tightly. Refrigerate for 8 hours or overnight.

2. Pre-heat oven to 350°F. Line a 13x9 roasting pan with aluminum foil. Place a roasting rack at the bottom, generously sprayed with non-stick stray if desired. Remove roast from marinade, place on the rack. Scoop out a few garlic chunks and jalapenos, push into the slashes made earlier. 

3. Bake for 25-35 minutes per pound of roast, or until meat thermometer reaches 160°F. Let stand 10 minutes under a foil tent to keep in the heat.

4. Serve, sliced on the diagonal with steamed vegetables and quinoa or rice.

Calories calculated using Sparkrecipes Calculator: 328 calories per serving

Pomegranate Beef Stir Fry

If you didn't know already, it is National Pomegranate Month!

Luckily, I already had a few of these tasty fruits on hand and I decided I had to celebrate this month by making something yummy. If I didn't, who knows? The National Board of Holiday's may come after me for not showing my respects to this amazing fruit.

You can read all about the health benefits here at the POM website. They also have great folklore and traditions to read about the "super fruit" pomegranate.

I decided to celebrate and go a little non-traditional by making a marinade.

Let me just say, I found ALOT of the same recipes online for chocolate pomegranate cookies (which looked good, but I wasn't too keen on the idea of fruit bursting into my mouth. I don't even like those fruitgusher candies so I'm just avoiding that whole path for now.) If there is one thing the bloggers of this world enjoy, it's using pom's in this cookie recipe.

Also, in my recipe I used beef chuck already cubed for me, or stew meat as my butcher likes to label it. I really think this marinade would have been amazing with pork or lamb. Oh! If I only had some lamb tonight, mmmm. And, I would switch the white rice for quinoa.

Garnishing with walnuts was a nice addition, and I think the nutty flavor of the quinoa would have the same tribute.

Anyways, this marinade was sweet and a bit bitter with the fruit juices, but combined with the tender vegetables and rice, it was a perfect combination.

Pomegranate Beef Stir Fry

Marinade

1/2 cup pomegranate juice (juice of 1 pom)
2 tbl balsamic vinegar
2 tsps minced fresh rosemary
2 tsps minced fresh marjoram
2 tablespoons olive oil
3 cloves garlic, minced
1 tsp dry mustard
1/2 teaspoon pepper

1/2 lb of beef chuck, pork loin or lamb, cubed or sliced thinly

1/2 cup cold water
2 tbl cornstarch

Stir fry

1 cup carrots, sliced thinly
1/2 cup canned mushroom pieces, reserve juice
2 cups snap peas
1/2 yellow onion, sliced into rings
1 yellow bell pepper, sliced into strips or flowers

1/4 cup vegetable oil

Garnish
sesame seeds
walnuts

1. Mix all the marinade ingredients together in a ziplock bag and mush gently. Take your cubed meat (if using) and tenderized for about 30 seconds, add to marinade and place in the refrigerator, let set for 2-6 hours.

2. When ready to cook, pull meat out of refrigerator and let come to room temperature for about 30 mins (this ensures even browning). Meanwhile, you can chop your veggies.

3. Take out a Wok or a deep, heavy bottomed sauce pan. Heat on med-high for a few seconds, add 2 tbl oil. Heat oil for a minute then add sliced carrots. Cook for two minutes. Add reserved mushroom juice and cover, steam for 4 minutes. Remove carrots to a bowl, keep warm.

4. Add 2 tbl oil to the pan/Wok and sautee snap peas and mushrooms for 2-3 minutes. Remove from pan and add to bowl with carrots. Add onions and bell pepper, sautee for 2-4 minutes or until tender. Remove from pan and add to other vegetable in the bowl, keep warm.

5. Add meat to pan and sear, browning well on all sides. Add marinade juice and cover. Cook 2-5 minutes or until medium-well. Remove meat from pan, keeping marinade, and add to bowl with vegetables. Toss gently.

6. In a measuring cup, mix water and cornstarch and add to marinade still in the pan. Cook on medium, stirring frequently until thickened. If using beef chuck cubes, slice thinly.

7. Serve over rice (or quinoa), topped with sauce. Garnish with sesame seeds or chopped walnuts.

This dish is even suitable for little ones that love meat and love sweet.

Honey Jalapeno Spare Ribs

Oh. My. Gosh.

I have never made ribs before and I wasn't sure how this recipe would turn out. But I swear, I just cleaned those bones. This was soo good!


Fingerlickin' type of good.

This recipe is delicious! It's sweet and sour and savory all in one. It doesn't need much, just serve with a simple side salad.

Keep it. Cook it. Thank me later!









Honey Jalapeno Spare Ribs                       Serves 2-3

Rub:
1 tbl paprika, ground
1 tbl chile powder, ground
1 tbl cumin, ground
1 tbl salt
2-3 spare rib racks

Glaze:
6 cloves garlic, chopped
1  large jalapeño chiles, stemmed, seeded
1 tsp cumin, ground
2 limes, freshly squeezed
1 teaspoon salt
1/2 cup honey



1. Place ribs in a single layer in a baking pan. Combine paprika, chile powder, cumin, and salt in a small bowl. Pat spice mixture all over ribs. Cover with plastic wrap/foil and refrigerate 4 hours or overnight.

2. Preheat oven to 350F. Pour in water to a depth of about 1/4-inch around spareribs. Bake, uncovered, for 45 mins in the oven or until the bones wiggle a little. The steaming helps the ribs stay tender and moist, soaking up all the dry rub spices.

3. Meanwhile, make the Honey Glaze. Combine garlic, jalapeños, cumin, lime juice, and salt in a food processor (I used my MagicBullet) and puree. Pour into a small, heavy bottomed saucepan and stir in the honey. Cook over low heat for 20 minutes, stirring constantly until glaze is thick. If you enjoy Mexican food, it should resemble a thick green sauce.

Set aside until needed.

before

20 mins later

4. Cooking time! Turn the oven heat up to 450F. Take out the meat and drain most of the water out, leave just a little to coat the bottom of the pan. Brush ribs generously on one side with half the glaze and bake, uncovered 10 minutes, flip meat and baste with remaining glaze; cook for another 10 mins. Cut the ribs apart and serve hot.

If you finish ribs early, turn oven down to 200F and leave until ready to serve.

Rootbeer Marinade

I really have been enjoying this "take anything you have in your house and see what you can come up with for dinner" plan. Tonight, I was planning on making fajitas.

Let me begin this post by saying, I LOVE fajitas! I can eat them everyday if I was allowed. They are nutritious, simple, quick, and above all delicious! Plus, they fit perfectly into my no processed foods plan this month.

Well, tonight (last minute) I decided my good ole' fajita recipe wasn't going to do. I needed to mix it up a bit. My solution came with my next question.

What else was I in the mood for? Root beer! I had one bottle left of the best (I repeat BEST) root beer in the world. Henry Weinhard makes more then just beer, his root beer is amazing. I had planned on drinking my last one with my fajitas, but....

I thought, what the heck. People make marinades out of beer, why not root beer? So I made the sacrifice and shared my rootbeer for an experimental marinate.

I remember making root beer in Biology class. It was really fun and I remember discussing how the yeast will carbonate and fermentate the mixture giving it that bubbly signature.

Knowing this, I knew my meat would be nice and tender letting all those bubbles go to work paired with sassafras and sugar (yum!).

This is what I came up with. We enjoyed our dinner, fajita style.

Root beer Marinade

Weinhard bottle caps amuse me

1 Twelve Ounce Bottle Of Henry Weinhard's Root Beer

1/4 cup Teriyaki or Soy Sauce
1/2 cup Vegetable Oil
6 garlic cloves, minced

1 inch, ginger root, minced
1 tsp Black Pepper

1 tsp Crushed Red Pepper Flakes

2 lbs of skirt steak, boneless chicken or pork lion cut into 2 in strips


Fajita style serve with: 1/2 large yellow onion, 1 green and yellow or red bell pepper sliced and sauteed in a tsp of oil. Warm 6 in corn tortillas.

Instructions:

 

1. Get a gallon sized, plastic, zippable bag. Mix all the ingredients together. Add the meat and seal the bag. Mush it around a little and place bag in a medium sized bowl.

2. Let marinate 2 hours or overnight (I am a fan of overnight marinating)

mmm...foamy bubbles

3. Remove meat, grill, enjoy.

Obviously, I broke my no processed food rule with this marinade by including root beer. But you can always one up me, MAKE your own root beer!

Do it! And then leave me comments how that went, I'd love to know.