Beef Empanadas

 Ryan gave me The Farmer's Wife by Helen Rebanks and I thoroughly enjoyed it from start to finish!  One of my favorite parts of the book was the recipes that Helen weaves into her story.  I've tried several of her recipes, and this is our collective favorite thus far: lamb empanadas.  I've actually only ever used ground beef, and I made several other changes along the way to use more meat and veggies.  My family keeps asking me to make these again!  You can make the filling ahead of time, and don't forget to thaw the puff pastry.

1 onion, finely chopped

2 tsp minced garlic
2 cups finely chopped mix vegetables (whatever you want to use!): zucchini, mushrooms, carrots, bell pepper, green beans, leafy greens
1 pound ground beef
1 /2 teaspoon salt
1 teaspoon cumin seeds
1 /4 teaspoon cayenne pepper
1 /2 teaspoon ground coriander
1 /2 teaspoon ground cumin
1 /2 teaspoon ground turmeric
2 sheets frozen puff pastry, thawed in the refrigerator

glaze: 1 egg, beaten, beat well in a cup
raita or yogurt and/or Indian pickle or mango chutney to serve

In a skillet, heat a little oil and cook the onion, garlic, and diced vegetables for 10 minutes, or until soft. Scoop them out into a bowl and set aside. In the same pan, fry the ground meat and salt over medium heat, breaking it up until it starts to brown. Return the onion and vegetables to the pan and stir in the cumin seeds, cayenne, coriander, ground cumin, and turmeric. Cover the pan with a lid and cook gently over low heat for 30 minutes to make sure the meat is fully cooked and the vegetables are tender.  Once cooked, let cool completely.  (or mostly completely!)

Heat the oven to 400°F. Line a baking sheet with parchment paper.  Roll out the pastry to 12 × 18 inches. Cut into 6 squares of roughly 6 inches. Fill the squares on one corner with the cooled meat and vegetable filling, making sure to leave a border clear. Brush the edges with milk and fold the pastry in half diagonally to make a triangle, pressing and sealing it into a hand pie, crimping the edges if you like. If you’re finding it fiddly, remove a little of the filling.  (I don't use milk, and just use the prongs of a fork to press on the pastry, which seals and crimps it together nicely)

Prick the top with a fork or knife and place on the lined baking sheet, brush with the egg, and bake in the oven for 15 to 20 minutes, or until golden brown.
Serve with raita or yogurt, Indian pickle, or mango chutney.

Fresh Dill Potato Salad

 I've made this several times already, using a large bunch of fresh dill that came in my CSA box.  After cooking the potatoes half-way, I tossed them in olive oil and finished cooking on the grill, which adds amazing flavor.  Original recipe found here.

• 800g baby potatoes
• ▢ 1 tbsp olive oil
• ▢ pinch of salt, generous
• ▢ 1/4 cup (12 g) dill, packed, chopped
• ▢ 2 spring onions, sliced, green only
• ▢ 1 tbsp capers, chopped
• ▢ 2 French shallots, finely diced

• 2 tbsps olive oil
• ▢ 2 garlic cloves, minced
• ▢ 1/ tbsp wholegrain mustard
• ▢ 1 tbsp lemon zest
• ▢ 2 tbsps lemon juice
• ▢ 1/2 tsp flaky salt
• 1/4 tsp crushed black pepper

• Preheat oven to 220°C (200°C fan-forced)/425°F (390°F fan-forced).
• Scrub the dirt off the skin of the baby potatoes. Wash and pat dry them. Cut each potato into half. If the potatoes are slightly large, cut each into 3 pieces. Place in a bowl along with salt and olive oil. Toss and mix well.
• Spread potatoes on a large lined, rimmed baking sheet. Roast in the hot oven for 20 minutes Switch oven to the grill function at 220°C (200°C fan-force)/425°F (390°F fan-forced). Grill potatoes for 3-5 minutes until starting to brown. Remove from the oven and cool slightly (5 minutes)Prepare the dressing by mixing all ingredients for it in a bowl.Add dill, spring onion, capers, shallots and potatoes to a large bowl. Add the dressing. Toss and mix well until potatoes are coated evenly with the dressing. Serve immediately.

Copycat Chipotle Chicken

 Most of my family would eat at Chipotle at least once a week if given the chance.  I've used this copycat recipe a LOT lately to keep the Chipotle requests at bay.  The chicken is great on the grill! 

• ½ medium red onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 2 tablespoons ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon salt
• ½ teaspoon black pepper
•  Water, as needed
• 3 to 4 pounds boneless skinless chicken thighs (I've also used chicken breasts and cut them in halve lengthwise)

• Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.
• Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
• Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!