Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Empanada filling Chopped Garlic and Apricots Empanadas

    Black Bean, Soyrizo and Potato Empanadas

    Yum! These are so delicious. I made these yesterday because I still had lots of cilantro and 1/2 package of Soyrizo leftover from making breakfast tacos.

    I use coconut oil mixed with butter in the pastry crust because it adds tropical flavor. You can make these vegan by eliminating the butter, but it makes the dough more pliable and easier to work with. So I use both.

    In a food processor, combine 3/4 cup coconut oil 1/2 cup butter and 1 1/2 cups sifted flour, (I used 1 c. whole wheat and 1/2 c. all purpose) and 1 tsp salt. Pulse until small bits form. Add 1/4 cup ice water, pulse until just combined and a dough ball starts to form. Turn the dough out onto a work surface and knead together forming the a disk. Cover and refrigerate for an hour or more.

    The filling can be anything under the sun. Traditional empanadas usually have some kind of cooked potatoes or rice, some kind of cooked beans or meat, and aromatic vegetables. Some have olives, eggs or raisins. I used chopped dried apricots instead of raisins for a subtle sweetness. These come out different every time I make them depending on the ingredients I have on hand. 

    Here’s the filling I made for the ones in these photos:

    Chop 1 sweet onion, 1 or 2 carrots, 2 celery stalks and 5 or 6 small gold potatoes into small dice. Saute in olive oil, season with salt and pepper. Once it cooks for a minute, add 5 or 6 cloves chopped fresh garlic, 1/2 tsp ancho chili powder, 1/2 tsp ground coriander, sprinkle of celery salt & pepper. Cook until cooked and caramelized about 15 minutes should do it. Remove from the heat and add 1 can of rinsed and drained black beans, 5 or 6 chopped dried apricots, 1/4 to 1/2 package of Soyrizo, 1/2 cup chopped fresh cilantro, and the juice of 1 tangerine or orange. Place this mixture in a bowl and refrigerate to cool it down.

    So now your dough has rested and your filling is cooled. Heat the oven to 375. Roll out the pastry and cut it into circles. Place a bit of the filling into the center of each circle and pinch and fold the edge halfway around so it looks all pretty. Or just crimp with a fork. You can brush them with beaten eggs before baking if you like to make the pastry all golden and glisteny. Bake for 15 to 20 minutes till piping hot and golden brown.  Yum!


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