garlic

Pumpkin, Tomato, Onion and Garlic Corn Empanadas

Pumpkin, Tomato, Onion and Garlic Corn Empanadas

These bright and cheery empanadas are the perfect cure for the dark, rainy days of fall like we are experiencing right now here in Oregon. I had a fun time making these empanadas, adding herbs and spices to make them just right. They may also be made with a meat or seafood filling, but they are a perfect snack, vegan main dish or a side dish to a larger meal. 

This version was a big hit with my husband and son as well. They loved the pumpkin/tomato/onion mixture and the crispness of the empanada lightly pan fried in coconut oil. 

Empananadas also make a perfect party snack or appetizer and since these have pumpkin in them, why not serve them at your Halloween or Fall Harvest party! 

I hope that you enjoy some of these soon for a flavor explosion!! 

Pumpkin Tomato, Onion and Garlic Corn Empanadas: 

Makes 10-11 empanadas (double the recipe for a large appetizer dish) 

Empanada dough: 

11 ounces  masa made from masa harina (follow the instructions on the masa bag (mix + water) and weigh. 

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano, crushed

1 teaspoon chili powder

1/4 cup gluten free flour mix

salt to taste

coconut oil for pan frying

Filling: 

olive oil

1/2 onion, finely chopped

1 cloves garlic, minced

2 tablespoons tomato paste

1 cup pumpkin puree

1 teaspoon oregano

1/2 teaspoon salt

1 teaspoon chili powder

 

1. Mix together the masa, spices and herbs along with the gluten free flour mix. Add in a little extra water if the dough is dry. Set the masa aside. 

2. Heat a small frying pan and add in olive oil. Saute the onion and garlic on medium heat until the onion is translucent. Set aside to cool for 5-7 minutes. 

3. Once the onion is cool, in a medium bowl combine all of the filling ingredients. Adjust seasonings to taste. 

4. Make 10-11 small balls out of the masa mixture. Press them in a tortilla press to make tortillas that are around 3-4 inches in diameter. Put 1-2 tablespoons of the filling into the center of each empanada. Fold over and pinch the edges to close. 

5. In an electric skillet set to 375F, heat the coconut oil (I heated around 2/3 cup to 1 cup coconut oil) When hot, place the empanadas into the hot oil. Brown on each side until golden and crispy on each side. Remove with a slotted spoon to cool slightly before serving. 

Serve with salsa & enjoy!! 

 

 

 

Baked Brown Rice Pilaf with Fresh Rosemary and Pine Nuts

Baked Brown Rice Pilaf with Fresh Rosemary and Pine Nuts

I really love how necessity breeds creativity when it comes to creating recipes in the kitchen. A few days before I made this rice dish, I had been fairly busy and had not done my weekly grocery shopping. As a result I was looking to create a meal with the items I had left in the pantry and the freezer. I had bought a small package of pine nuts for some kind of experiment- an herb-pesto of sorts, but I decided they would go really well with rice. Then, I looked out in my garden and noticed my rosemary plant growing well and just knew that all of these would make a great combination! 

I think that everything is meant to be just as it happens and it is such a joy when things come together in unexpected ways- just like this delightful rice dish. Have you ever put together different ingredients and come up with something that you just loved? I would love to hear about it in the comments below! 

 

Baked Brown Rice Pilaf with Fresh Rosemary and Pine Nuts

Adapted from the recipe "Basic Baked Brown Rice Pilaf" from Simple Bites.

1 tablespoon coconut oil

1 teaspoon olive oil

 1/2 onion, chopped finely 

2 cloves garlic, minced

1 teaspoon sea salt

1 teaspoon finely chopped fresh rosemary

1/4 cup pine nuts

2 cups brown rice

3 1/2 cups chicken broth or vegetable broth

1. Preheat the oven to 375F. 

1. Melt the coconut oil & heat up the olive oil together in a large Dutch oven over medium heat. Add in the onions and the garlic and saute until they are soft. 

2. Add the fresh rosemary, sea salt and pine nuts. Stir and cook for around 1 minute. 

3. Stir in the rice to toast it along with the other ingredients for around 2 minutes. Add the broth and bring the mixture to a boil. Stir it one time and then put a lid on the Dutch oven and place it in the oven. 

4. Cook the rice in the oven for about 40 minutes. Then, let it settle out of the oven for 10 minutes before fluffing the rice with a fork. Serve as a lovely side dish for dinner. Garnish with a sprig of fresh rosemary. 

I hope that you enjoy this delicious and healthy side dish! 

Spinach, Onion and Garlic Cheese Gorditas- A Great Vegetarian Dinner!

spinach onion and garlic cheese gorditas

These gorditas remind me of the evenings I spent as an exchange student in Mexico. In Mexico people usually eat a larger main meal around 2-3 in the afternoon. Then, around 7-8pm there is a bit of a snack. Sometimes it is just a simple sandwich or quesadilla at home, but then on a special night we would go out to get some street food. One of the foods I loved were some delicious gorditas. There would be lots of different fillings and it was fun to watch the ladies make them quickly and cook them on big griddles on the sidewalk. That was always a special snack to have at night. 

If you would like to learn about lots of amazing health benefits you can get from spinach, here is a great article to check out! 

https://www.cookingdetective.com/33-amazing-health-benefits-of-spinach/

I have brought the gordita back here for dinner, lunch or a snack. I decided to make a yummy spinach filling as well. These may be made with mozarella cheese, a Mexican cheese or a dairy free cheese. 

Spinach, Onion and Garlic Cheese Gorditas: 

Makes about 8 gordita

Gorditas: 

2 cups dry masa flour

1/4 teaspoon salt

1 1/3 cups water

1. Mix thoroughly together the masa mix, salt and water until you form a soft, uniform dough. 

2. Form patties that are 3-4 inches wide. 

3. Heat olive oil in a skillet over medium-high heat. Cook the gorditas for about 4 minutes each side. Make sure each side is fully cooked and golden brown. 

4. Once all of the gorditas are cooked, take a knife and make a slit halfway through the gordita to form a kind of pocket for the spinach  & cheese filling. 

Filling: 

2 cups finely chopped spinach

1/2 onion, finely chopped

2 cloves garlic, minced

olive oil

salt/pepper to taste

Mozzarella cheese (1/2-3/4 cup, shredded) 

1. In a skillet over medium heat, heat the olive oil. 

2. Saute the onion and garlic until soft. Then, add in the spinach until cooked and soft. Season with salt and pepper. 

3. Into each gordita pocket, put 1-2 tablespoons or so of the spinach mixture in. Put in 1-2 tablespoons of cheese into the pocket as well. 

4. Place all of the filled gorditas on a plate, place them in the microwave and microwave for 30 seconds to 1 minute, until all of the cheese has melted. Serve immediately and enjoy! 

If you enjoyed this yummy gluten free-vegetarian entree recipe, pass it on to a vegetarian friend! 

Trista