Pumpkin Curry Empanadas

We love all things pumpkin around here! For this recipe, I used butternut squash. We gobbled these up! Definitely use the Cilantro Mint dipping sauce, too … tasty!

  • Pumpkin Curry Empanadas
  • Sunset Oct. 2012
  • 2 tablespoons vegetable oil, divided
  • 12 ounces cubed peeled baking pumpkin or butternut or kabocha squash
  • 1 small onion, chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon

Preparation

1. Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.

2. Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes.

3. Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture.

4. Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.

5. Mix 1 tbsp. water into egg and brush onto dough rounds. Spoon 1 tbsp. pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork.

6. Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.

7. Bake until golden brown, 15 to 20 minutes. Serve with chutney.

Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Cilantro Mint Dipping Sauce

  • 1 serrano chile, stemmed
  • 2 cups cilantro leaves
  • 12 large fresh mint leaves
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt

Preparation

  1. In a food processor, pulse chile, cilantro, and mint until reduced in volume by half. Add 2 tbsp. water, the oil, lemon juice, and salt. Whirl until smooth, adding 1 more tbsp. water if needed. Serve with Cauliflower Pakoras for dipping.

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Kerry’s Granola

This is Kerry’s delicious granola recipe! I’ve had it for ages and finally got around to making it! We’ve been on an anti-cereal kick recently, and granola is a great way to have a quick breakfast without going to a boxed cereal. Even the boys love it! You can switch this up in so many different ways. I made mine with sesame seeds, apricots, and pecans. This recipe below makes A LOT – so half it if you’d like. 🙂

Kerry’s Granola

8 Cups Oatmeal

1 Cube Butter

1 Cup Honey

2 T Vanilla

1 Cup Brown Sugar

2-3 Cups Each – (or a variety, add what you like!):

Dried Fruit – such as, craisins, apricots, cherries, raisins

Coconut (Flaked Unsweetened)

Chopped Pecans or other Nuts (raw they will brown in the oven)

Pumpkin Seeds (raw they will brown in the oven)

Sesame Seeds

Flax Seeds

Cocoa Nibs

Melt Butter and Honey in a small saucepan and vanilla once removed from heat

In a large bowl mix together: oatmeal, pumpkin seeds, brown sugar, and pecans.

Pour the butter, honey, vanilla mixture over the top and mix in while stirring.

Lay Granola on two or three cookie sheets It should not be too thick on each sheet just covered well.

Bake Granola @ 275 until it starts to brown, remove from oven mix and add the coconut. Continue baking until coconut starts to brown on the edges, remove from oven. Let sit on baking sheets until cool do not mix until cool this will help to form clumps when you remove from baking sheets. When the granola is cooled add the crasins.

Vanilla Almond Steel Cut Oatmeal

 

Vanilla Almond Steel-Cut Oatmeal

Andrew has been making this delicious steel cut oatmeal recipe in the mornings. Every morning.  We love it.  Ever since we stopped eating cereal, this has been our go to breakfast.  I’m so happy – cheerios can’t compare to this creamy, good for you breakfast.  I actually go to bed excited to wake up to it.   We like to top it with chopped dried apricots and honey like the picture.  Or mixed with berries and a dab of butter.  Or all of the above!

Serves 2-4

1 cup steel-cut oats

2 cups milk

1 cup water

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 teaspoon salt

 

Directions

Stovetop:

  1. Add oatmeal, milk, water, vanilla extract, and salt into medium saucepan.
  2. Bring to a boil, stirring occasionally. Reduce to medium-low heat, allowing oatmeal to simmer (with lid on) for 20-30 minutes (depending on desired consistency).
  3. Remove from heat and serve. Top with sliced raw almonds, sprinkle of brown sugar, and drizzle of maple syrup, berries, etc. If desired, add a splash of cold milk on top.
  4. Refrigerate leftovers and reheat in microwave.

 

Chicken Normandy

For the 3rd year in a row, we went apple picking to herald the onset of fall! With all of our delicious apples, I had to make a little something for dinner with them. This recipe turned out pretty good! Definitely serve over rice or quinoa so that you can enjoy all the tasty sauce.

Chicken Normandy

INGREDIENTS

  • 4 Tbsp butter
  • 2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
  • Flour for dredging
  • 4 whole chicken legs (with thighs)
  • Salt
  • 1 large onion, peeled, sliced lengthwise (root to top) into wedges
  • 1/2 cup brandy (apple brandy or Calvados if you have it)
  • 2 cups apple cider (the cloudy type)
  • 1 teaspoon dried thyme
  • 1/2 cup cream

METHOD

1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

2 Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

3 Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4 Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.

5 Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil.

6 Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes.

7 Remove the pan from the oven. Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.

8 When the sauce reduces to the point where it’s a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

Yield: Serves 4.

Taco Burger

This was a fun twist on the traditional hamburger and tacos! Yum!

Ingredients
1 lb lean ground beef
1/2 cup of your favorite salsa
1 large eggs
0.5 (1 1/4 ounce) package taco seasoning mix
1/3 cup mayonnaise ( I use best Foods, or in the east, Hellmans(sp)
1 chipotle chiles in adobo ( from a 4 oz.can of chipotle peppers in adobo sauce)

Garnishes include
sliced tomatoes
chopped fresh cilantro
chopped red onions
monterey jack pepper cheese

Directions
To prepare:.
Combine the beef, 1/2 cup salsa, egg (if using) and the 1/2 packet of taco seasoning.
Mix in large bowl.
Shape into 4 even burgers. Place the mayonnaise and chipotle chile in blender. Cover and blend until nice and smooth.
Grill or broil burgers, turning once, until desired doneness. Serve on buns topped with chipolte chile mayonnaise and choice of toppings.
Serve with your favorite corn tortilla chips.

Taco Burger