Tag: empanadas

What’s for supper? Vol. 393: Everything continues to come up peaches

Hello everyone, I am 101 years old, I made my own birthday cake with peach cream and filling, I started decorating cakes from 5 years old, I love it, and I can’t wait to grow my baking journey!
 

For those of you who aren’t neck-deep in Facebook:

Happy Friday!

Today we officially cancelled our landline. If you were wondering which generation we actually belong to. It is one of the old ones. Like I said, I am 101 years old. 

Kind of weird menu this week, due to (a) peaches and (b) the fact that I woke up, looked at our bank account, and was filled with an overwhelming desire to use up the food we already had in the house. Also (c) the oven wasn’t working most of the week. And (d) peaches.

SATURDAY
Leftovers and taquitos

Everybody agreed it would be okay to have leftovers once a week, as long as there are also taquitos. I can live with that! Lots of good food last week.

We had butter chicken, rice, sumac chicken, and taquitos. And it looks like some chimichangas, too. 

Butter chicken just gets better (at least for few days), so no complaints from me. 

That night, I made another big batch of peach butter with about sixty peaches,

loosely following this recipe.You blanch and skin the peaches, cook them for a while with brown sugar lemon juice, vanilla, and spices,

whir them in the blender, and then cook them down for (unlike what the recipe says) a few hours.  

SUNDAY
Homemade waffles with peaches and peach butter; sausages

Sunday I woke up to this

but our family has gotten so teeny tiny that we all fit in Damien’s car anyway. After Mass, he put my spare on, and then, just to further increase his joie de vivre, I insisted we go over our finances for the entire month and see where the hell our money is actually going. I mention this because we actually identified about half a dozen expenses that were just plain stupid, and could be easily eliminated. Stuff like our internet service decided to randomly start billing us for a TV thing we don’t use, and Adobe thought it would be nice to get $36 a month from us just because, and yes, we have been paying for a landline and using it almost entirely to field recorded messages from the pharmacy. Anyway, probably you’re already doing this, but in case you’re not, I recommend it. 

Then I made a bunch of waffles with some of the duck eggs that have been piling up in the fridge. I think I mentioned that the two young girls have started laying. It’s pretty easy to tell whose egg is whose:

The newest girls are Swedish Black ducks, and sometimes they lay white eggs, but sometimes not!

We are still getting tons of double yolks, which is cute, but confusing if you’re trying to remember how many eggs you cracked. 

This is six eggs!

Here is the waffle recipe I use, from this cookbook by Mary Gubser.

Making homemade waffles always gets me a little nostalgic, because the cookbook and the waffle iron were both wedding presents. Coming up on 27 years of marriage next month! When we were first married, we ate tons of waffles because it was cheap and we were too young and dumb to figure out how to make money yet; but now here we are, over a quarter of a century later, eating waffles because the Lord in his mercy has preserved us from the burden of wealth. 

But He has given us peaches! So I fried up a bunch of frozen sausages and served the waffles along with the peach butter I made, plus sliced peaches and maple syrup. 

The peach butter was a little too cardamom-y by itself (not the recipe’s fault; I just wasn’t paying attention when I dumped stuff in the pot), and had almost a molasses-y taste, but together with the fresh peaches and the maple syrup, it was DIVINE. The perfect melding of late summer and early fall flavors. 

MONDAY
Burgers and brats, chips, watermelon; Grilled peaches and homemade ice cream

Sunday was Labor Day, and we had a basic little cookout, just hamburgers and brats. The original plan was to grill peaches on the grill, but when it came down to it, using the oven seemed like a fine plan. 

The new heating element still hadn’t arrived, but the top one, for broiling, still worked fine, so I just halved the peaches, poured melted butter over them, and sprinkled them with sugar, cinnamon, and a tiny bit of salt, and broiled them until they had a little color.

I had started vanilla ice cream in the morning (two eggs beaten, then 3/4 cup sugar beaten in, then two cups of heavy cream and one cup of milk mixed in, then put in the machine for half an hour — finally got it memorized!), and we all had peaches and ice cream. 

Just lovely. Maybe next time I will make some pralines, but it was very nice as it was. 

TUESDAY
Kielbasa and potatoes with honey mustard garlic sauce, mashed acorn squash

Tuesday was encouraging because the car died in the school parking lot, and I had to get a jump start. We’re pretty sure it’s the alternator, not the battery, so I have been leaving the engine running when I park anywhere, until we can get it fixed. It’s especially edifying to idle in front of one of those “Let Little Lungs Breathe!” signs.

Basically me: 

Then on the way home, I stopped at the garage and asked them if my tire looked like it was worth fixing. They said it had a lot of dry rot and was pretty worn down, so yes, of course they could fix it, and get me through the winter for $40. Dave’s understands me. 

Anyway, I have a good number of acorn squash in the garden this year. 

I also planted a TON of butternut squash, and I didn’t get a single one. It is a squash mystery. I do think curcurbit seedlings get together and hatch a plan for how to be confusing, like kids in the back of the room when a substitute teacher shows up. But as I’ve mentioned, I did get some wonderful pumpkins. 

I think I already said this last week. I’m sorry, it all blends together. 

Not gonna lie, those were some elderly potatoes and some pretty venerable kielbasas I found. But that’s the point of kielbasa! It endures. I cut up the potatoes and kielbasa to be about the same size and roasted them with oil, salt, and pepper until they were almost done, and then drizzled half the honey mustard sauce over it and finished cooking it. 

I served it with the rest of the sauce for dipping, and a nice bowl of mashed squash.

I made the squash thus: I cut them in half, scooped out the seeds and strings, and drizzled them with olive oil, and sprinkled on salt and pepper. I figured I could add sugar or honey if needed, but they were nice and sweet on their own. I broiled them until they got a little char

and then scooped out the flesh and mashed it. I love this, but I think I was the only one who ate it. Damien was out and Lena has moved out, and it turns out they were the only other two squash-eaters in the house besides me. Oh well!

WEDNESDAY
Chinese chicken dumplings, noodles, meatballs

Wednesday morning, the replacement oven part came! I wasn’t sure exactly what was wrong with the old heating element, but when I pulled it out, it became evident. 

I’m no expert, but that ain’t right! So I cleaned out the horrible grungy crusty oven and put the new element in. This turns out to be super easy! You just unscrew the little screw in the bracket, and then insert the tab thingies into the socket thingies. I had no idea. 

The freezer yielded some ground chicken and turkey, and a package of dumpling wrappers. I more or less followed this recipe, which calls for pork, so I bumped up the seasoning a bit to compensate for the blandness of chicken. I also didn’t have sesame oil, and I had a red cabbage instead of Napa. It calls for salting the shredded cabbage and then squeezing out the moisture, which I forgot to do like I always do; so it was a little wet and a little too salty. BHUT, nobody minds salty food around here, and the wetness is only an issue when you’re making the dumplings (just makes the filling a little sloppy to handle), and not when you’re eating them. 

I made probably forty dumplings, but the wrappers got increasingly gummy as I worked through the pile, and eventually became unusable. I ended up with a lot of extra meat mixture, so I made wobbly little meatballs, which I browned in oil 

and then finished cooking in chicken broth. 

I really didn’t feel like steaming the dumplings, so . . . I actually can’t remember how I cooked them. I either simmered them in a pan of water, or possibly baked them. It’s a duck blur. 

I also cooked up some Hello Kitty noodles I got at the Asian Market a few weeks ago.

I boiled them for a few minutes and drained them, and added the little sauce packets. They turned out to have a strong sesame flavor, which was pleasant. 

Altogether a very fine meal, if somewhat salty. And somewhat salty. 

That afternoon, I got a visit from Sally!! with whom I’ve been internet friends for something like twelve years, but never met in person! Absolutely delightful. 

She brought me some bacon and ground beef from her homestead, and we went out and picked peaches to fill up her cooler. Then we sat down with coffee and just yacked. So nice. 

Wednesday I also did some more seed gathering. I’m gonna make my own flower seed mixes this year and see how that works. 

It’s pretty marigold-heavy at the moment, but I also have cosmos, forget-me-nots, zinnias, and lupines in there, and some blackeyed susans and a few others that I forget what they are. So a mix of perennials and annuals. We’ll see how that goes! Going to adoration today, so we’ll see what I can swipe from the church garden. 

THURSDAY
Chicken nuggets with peach butter and BBQ sauce, chips

Thursday we had a dentist appointment and I thought it was the first Cub Scout meeting, but it turned out I got the day wrong; but in the meantime, I had planned a meal of convenience, which I was not mad about. 

So I had a lot of time freed up before dinner, and spent it trying to get a photo of the downy woodpecker who keeps coming back to the feeder.

(Here you will have to imagine a really good picture of a downy woodpecker, because I certainly didn’t get one.)

I also made a harvesting tool for myself, to pick the peaches on the high branches. It’s made of a metal pole, a flower pot, and a catching basket from the game Trac Ball, which I got on the side of the road; and zip ties. It . . . kind of works.

 

 
 
 
 
 
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If the peaches are very ripe, they fall right into the pot. If they’re not very ripe, it’s a struggle; and the struggle causes other ripe ones to fall off and bonk you on the head. I need the top to have a little rake or claw, to pluck the more reluctant fruit off. I’m so mad I didn’t think to call it a “Peach Reacher,” though! 

Anyway, we had signed up to bring dessert to a back-to-school cookout, and Damien asked what I wanted to bring, and I said PEACHES, which is a fine all-purpose answer to any question. But when it came down to it, I didn’t want to bring just a bowl of peaches, so I dug into the freezer again and found a few packages of empanada dough discs, and I made a big pot of peach pie filling, loosely following this recipe. 

and I made 20 empanadas, or I guess hand pies.

Then I brushed them with an egg wash and sprinkled sugar and cinnamon on top. 

I also have a good amount of peach filling leftover, and I’ll probably make a pie. 

FRIDAY
School cookout

I believe they are serving hot dogs. The kids who are not going will be making and eating mac and cheese and watching Frasier, I’m guessing. 

And I just suddenly realized I signed up to give blood in an hour! Last time I went, I was just under the limit for iron, so I just went and gobbled up a can of tuna, some raisins, and a pack of instant cream of wheat. Now I’m mustering all my metabolic powers and manifesting that iron into my finger blood. Wish me luck. 

Update: My iron was too low again. But first I had to wait for an hour in the hallway of an LDS church, because they overbooked again. I guess I should take iron pills or some shit. Anyway, I went from the blood drive to adoration and then picked up some of the kids while Damien picked up others, and he went to bail out an adult kid with a car that wouldn’t start, and I zipped home to drop off some kids and bake the empanadas, and then back to the cookout. 

The empanadas turned out yummy!

Probably could have done with a dust of confectioner’s sugar on top, so people knew for sure they were dessert; but they did all get eaten. 

I stopped at Auto Zone on the way home and a VERY strange person hooked the little computer up to my car, and it said my battery and my alternator and my whole starter system and charging system are all fine. So I guess the car just doesn’t start sometimes because it just doesn’t want to. I truly cannot argue with that. 

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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

What’s for supper? Vol. 313: The eptimistic kitchen

You did it! You made it to Friday! In lieu of a treat, here is a little food post.

SATURDAY
Grilled ham and cheese, chips

I think people may be well and truly burnt out on grilled ham and cheese, even with the good sourdough bread. We had a good run. I’ll try again in May or so. Or next time I cannot think of literally any other kind of food that people eat for dinner. 

SUNDAY
Aldi pizza 

We were supposed to go apple picking on Saturday, but people were too busy, and then Sunday, but then someone threw up, so, no. 

We did go ahead and make the long-promised giant garbage bag spider. As the name implies, this is made with garbage bags, plus packing tape zip ties. The legs are stuffed with giant weeds, and the body is stuffed with a slightly deflated pool floatie. It looks . . . fine. 

It’s just not what I was hoping. I think if I make a second big round part and make that be the head, and put a lot more eyes on it, and maybe fangs. And maybe give the skeletons some swords, or maybe a fly swatter. I don’t know. It’s just a little lackluster. But I did get it done, and being able to cross “giant garbage bag spider” off your list is not nothing. 

MONDAY
Beef barley soup, pumpkin empanadas 

Nobody was throwing up, so we thought maybe possibly we’d go apple picking on Monday, because nobody had school, except a few people did, and then also oops, I had therapy, but we could still go after that, but then it rained. It was also only about 50 degrees and windy, and driving an hour and half in the afternoon to pick wet apples in the cold wind and then driving home in the dark honestly just did not sound like a lot of fun, even by our standards, even if we stopped to plant crocus bulbs on my parents’ grave, which, yes, was part of my fun-fun plan. So we didn’t do any of that, and instead I stayed home and made soup and empanadas, and that was actually quite nice. 

First beef barley soup of the season. Pretty popular meal in a family that is fairly soup skeptical. It’s just so full of tasty things, and it’s so cozy and colorful. Plenty of carrots and onions and garlic, beef and mushrooms, tomatoes and barley, and the broth is made with red wine. Super easy and if give it plenty of time to cook, the beef gets wonderfully tender. 

This recipe has instructions for stovetop and Instant Pot. 
Jump to Recipe

I got some empanada dough discs at the supermarket, after the NYT comments section clued me in that Goya frozen dough was just as good as homemade, and it’s like $2 for a package of ten.  The Goya dough discs are very easy to work with. They go from totally frozen to workable within about twenty minutes, and they stretch well and don’t tear easily. You can bake or fry them.

For the filling, I sorta followed this recipe, which is just canned pumpkin, vanilla, brown sugar, and pumpkin spice. (I think I used cinnamon, nutmeg, and allspice.) I decreased the amount of sugar by about 25% and it was still a bit sweeter than I thought was necessary. You just cook it in a pot for a few minutes, then spoon a heaping spoonful onto the discs, seal them up with a fork, brush them with egg wash, and bake them on parchment paper.

I was a little concerned that the empanadas wouldn’t hold together, because the filling was the consistency of thick homemade applesauce. I briefly considered adding egg or flour, but it didn’t seem like a good day for winging anything, and in the end they didn’t leak. I do think something more solid would have been a bit more appealing, though. Here’s the inside:

This isn’t a flaw of the recipe, it just wasn’t exactly what I wanted (even though it was exactly what I made, duh). They certainly were easy to put together, and they came out of the oven glossy and cheery. This particular dough is flavored with annatto, which gives it a very mild peppery taste and a pleasant ruddy color. 

Corrie has been having homemade empanadas for breakfast and packing them in her lunch all week, which I am telling myself offsets the fact that it took me three days to notice her lunchbox is moldy.

Someone said something about pineapple empanadas, and this intrigues me! And I did, in fact, buy another several packs of empanada discs to keep in the freezer for next time. Maybe pineapple empanadas next time we have chili verde, or tacos al pastor. Maybe apple empanadas next time we go apple picking. Which we’re going to do if it kills us. 

TUESDAY
Ham, peas, mashed potatoes

We are contractually obligated to have this exact meal at least three times a year. I know it’s because they like to make little sculptures with it, and I don’t care, because it’s a damn tasty meal. Ham, peas, and mashed potatoes. 

Also, last time I made mashed potatoes, they came gross, because  I left the skins on and then slightly undercooked and undermashed them, so this was my chance to redeem myself. 

I also redeemed myself by having leftover soup for lunch.

This is a very specific kind of redemption, redemption soup. Limited in its way, but also very tasty, and full of carrots. All I ever have, / redemption soup.

WEDNESDAY
Pork gyros

Yes. Yes. Gyro time. In the morning, I cut up a big, cheap pork shoulder into thin strips and marinated it. I made the marinade with honey, wine vinegar, olive oil, fresh garlic, red onions, fresh rosemary and oregano (the very last from the garden), and then some dried oregano, too, just to be on the safe side. This is a pleasantly mild, somewhat sweet, herby-tasting marinade, and it makes the meat nicely tender. 

Jump to Recipe

At dinner time, I just spread it in a shallow pan and roasted it with the marinade, stirring it up a bit halfway through to keep it from burning

while cooking some french fries in a second pan. I sliced up some more red onions, then cut up some tomatoes and cucumbers, and made a big dish of garlicky lemony yogurt sauce, and gathered up plenty of big pieces of fresh wild mint.

AND THEN WE FEASTED.

I skipped the french fries in mine and just went for plenty of yogurt and hot sauce. A perfectly satisfying meal, the tender juicy meat and hot sauce and the cool, garlicky yogurt all playing so nicely with the crunchy fresh vegetables. Just couldn’t be better.  The fresh mint leaves really put it over the top. 

THURSDAY
Meatball subs, veg and dig

I often make the meatballs in the oven, but this time I felt like frying them, which really does make them better. I just browned them in a pan in batches

with the help of a supervisor

and then let them finish cooking in the oven, went to pick up the kids, and then moved the meatballs to a pot of red sauce to continue heating up until supper. 

Nothing extraordinary, but good for a rainy fall day. 

FRIDAY
Shrimp lo mein

For some reason, the price of frozen shrimp has remained the same while everything else has expanded to … the opposite of shrimp-like, in price size.

That reminds me, Corrie is very interested in opposites lately. She wanted to know the opposite of optimistic, and when I told her, she informed me that Sonny is optimistic, but the cat is pessimistic. Which is true.

Then the next day, she forgot the word “pessimistic” and referred to something as “eptimistic,” and was embarrassed; so we decided that eptimistic was a perfectly good word that must mean the opposite of being inept. Like if you know how to cook, you’re pretty eptimistic in the kitchen. Let’s make this happen, everybody. Let’s eptimistically whip up a quick little lo mein sauce, and make a surprisingly simple, tasty dinner

Jump to Recipe

with a couple pounds of store brand fettuccine and maybe some chopped up zucchini and yellow bell pepper. Won’t that be pretty? I’m feeling fairly optimistic about it. 

And we are going to go apple picking this weekend if it kills us. And it will! 

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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

 

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honey garlic marinade for gyros

Marinate thin strips of pork for several hours, then grill or broil. This is a mild, somewhat sweet marinade that makes the meat quite tender.

Ingredients

  • 4-5 lbs pork shoulder or butt, sliced into thin strips
  • 6-8 cloves garlic, minced
  • 1 red onion, diced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • small bunch fresh rosemary, chopped
  • small bunch fresh oregano, chopped
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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

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basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

What’s for supper? Vol. 295: Skinny doesn’t taste as good as EMPANADAS EMPANADAS EMPANADAS

I never got a food post up last week, I forget why. I didn’t want last week’s menu to get lost, though. Why? Because EMPANADAS, THAT’S WHY.

Or, to put it another way:

Knock knock.
Who’s th–
INTERRUPTING EMPANADAS.

Or, to put it another way:

Whatever you’re doing right now is the interruption, when what you really ought to be doing is shopping for empanada ingredients, making empanadas, eating empanadas, or making plans for the next time you will do one of those things. 

We did eat a few other things this week, so here’s the food post:

SATURDAY
I have no idea. This was 400 years ago.

SUNDAY
Chicken caprese sandwiches

Boom.

I have also planted some tomato plants and some basil seeds as of Sunday, so I expect to have some wonderful home-grown basil to eat in about . . . never. I’m the world’s worst gardener and I have the lowest hopes ever for my garden. But I’ve had fun planting it.

I have tomatoes, Brussels sprouts, lots of various lettuce, one onion, one cucumber, mini pumpkins, lots of string beans, celery for some reason, oregano, basil, dill, catnip,and strawberries. A fence made of chicken wire and the frame of an old trampoline, and little cups of moth balls to deter the rabbits. The soil is a combination of old dried out sunflower stalks for drainage, old potting soil from last year, rich soil from the swamp, and some store-bought soil and compost. 

MONDAY
Gochujang pork chops, rice, sugar snap peas

I only had a little gochujang left, so I mixed it up with tons of honey and soy sauce and crushed up some garlic, and away we went. If you want a more precise recipe than that, here it is:

Jump to Recipe

I let the pork chops marinate all day and then broiled them in the oven.

This marinade is also wonderful if you cut the pork into strips and marinate it along with matchstick carrots and slices of onion, and then fry it all up on the stovetop. But it’s great on whole pork chops or ribs, too. Pot of rice, some raw sugar snap peas, and you have a great meal.

Someone should give the Koreans an award. 

TUESDAY
Empanadas, beans and rice, pineapple

Okay. Empanada day finally arrived. I had only ever had empanadas once in my life, but somehow got fixated on them, and my experience on Tuesday totally justified that fixation.

I will tell you in advance the four things I learned:

1. Goya sells empanada dough discs that are cheap and super easy to use, and they taste great. I tried the kinds with and without annatto and couldn’t taste much difference, but the ones with were a prettier color. 

2. You can deep fry them or bake them. Frying is not hard, as they hold together well, but baked is way easier. Baked tastes different from deep fried, but it’s honestly just as delicious. Hear me now: The harder way is not clearly superior. 

3. I realize I’m from New Hampshire, but it seems to me you can put whatever you want inside the dough and cook it and call it an empanada, and it will probably be delicious. 

4. If you have some spicy filling and some mild filling, and some plain dough and some dough with annatto, and you are going to bake some and fry some, and thus you have six, no, twelve different varieties of empanadas that you have to make in batches, and they look more or less the same from the outside, and even though it’s very hot and you’re standing over a pot of hot oil and you’re running late and you don’t know if anyone’s going to eat this food, but you think you can probably keep all the different varieties straight in your head if you pay attention . . . you know what, go ahead, you cockeyed optimist. 

Anyway, they were just delicious. I loved them so much.  Like at one point during the week, I got up out of bed to rummage around in the fridge and eat some cold empanadas, even though we’re going to an awards banquet and I’m trying to fit into this trashy dress I got from Shein. That’s how much I liked these empanadas. 

I followed this Argentinian Smitten Kitchen recipe (omitting the raisins). But when I tasted the finished product, it was astonishingly bland, even after I increased all the suggested spices. So I did half with the bland filling for the kids, and then I added a bunch of stuff to the rest: a bunch of chili powder, some red pepper flakes, salt, and quite a bit more cumin than I planned, because the top fell off the jar. 

It’s so easy. You grab a disk, you slap a spoonful of filling on,

flip it closed and crimp it with a fork,

give it a little egg wash, and bake it. I used a heaping tablespoon of filling for 5-inch wrappers. I kind of smooshed the scoop into an oblong, to make it more evenly distributed, but the wrapper holds up well and you could probably smoosh it after crimping, too.

I tried using a little dumpling press I have, but it was a bit too small and didn’t save any time. The dough was very easy to work with, though, and I made forty empanadas in a short time. As you can see, the dough discs are separated with squares of plastic film, so they separate easily. 

Here’s the inside. You can see that the baked ones, like this one, come out perfectly crisp and flaky.

The fried ones have a more blistered outside.

This would make great party food. I made the empanadas in the morning and baked and fried them before dinner.

I stacked the raw empanadas two deep until I was ready to use them, and they kept their shape very well (but I wouldn’t do that for longer than several hours, probably). I believe you can also freeze the raw or cooked empanadas. They held up in the refrigerator for several days very well.

Just an A+ all star food. I’m going to keep the wrappers on hand and use them when I’ve got leftover meat from tacos, carnitas, chili verde, pulled pork, or any number of things. I also want to try putting potatoes and/or cheese in there.

We also had fresh pineapple, and beans and rice. The beans and rice was delicious. I made it with rice, black beans, canned tomatoes with chili, fresh cilantro, chili powder, red pepper flakes, salt, and cumin. It wasn’t that great, so I dumped in some salsa from a jar and then it was delicious. Lots of compliments. 

WEDNESDAY
Chicken quesadillas

I vaguely remember this. 

THURSDAY
Meatball subs

Just my regular meatball recipe,

Jump to Recipe

except I threw in a jar of green pesto and half a jar of red pesto, and it was very tasty. I ended up having a couple of meatballs for lunch, and then Damien and I went to the church for dinner, where they were having a meal presentation for the capital campaign. It’s a great parish and of course we’re going to pledge what we can, but I’m looking forward to the personalized letter where they squint at us and make a suggestion about what they think we, specifically, can afford. People tend to think we are probably tottering on destitution. Which we kind of are (some punk stole my debit card at the beach and went on an Amazon shopping spree right at the end of the month, which didn’t help!), but only in pockets, because we have weird priorities. Like I can finally buy myself a box of Ziplock bags (well, Great Value zipping locking bags) without breaking into hives, and we are renting a house on Cape Cod for a week this summer, but also I couldn’t find my toothbrush the other day, and it turned out one of my children had thrown it out, because it didn’t seem possible to her that that could be someone’s current toothbrush. A perfectly good toothbrush, that I’d grown very attached to over the years! Anyway, we’ll see what the letter says. My mother’s friend Eileen once donated some canned goods to her church’s Christmas food drive and then, on Christmas day, she opened her door to find on her porch a cheery basket containing, yes, those same exact cans. Supplies! Anyway, the church dinner was delicious, although my caesar salad had way more chicken in it than Damien’s. And that’s my meatball recipe.

FRIDAY
Spaghetti or something

Okay, now we’re all caught up! Got some nice summery recipes coming up for this week, so y’all come back!

And I’m reading over this post and realizing I told the interrupting empanada joke wrong. It’s supposed to be: 

Knock knock. 
Who’s there?
Interrupting empanada. 
Interrupting empanad–

and then there would be the sound an interrupting empanada would make. But I don’t know what that would be, which is, I suppose, why I got the joke wrong. You know it’s been a long time since anyone has asked me for advice on how to become a writer. Coincidence, I suppose. 

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Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat. 

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve.