Garlic Fingers with Donair Sauce

I needed a Canadian recipe for an International Festival so found this Nova Scotia snack, that east coasters know about. Easy filler, but better served warm from the oven.

• pizza dough
• garlic powder or minced garlic
• butter
• black pepper
• oregano
• 4 c mozzarella, shredded
• optional: 1 c parmesan, grated
• Sauce
• 1 can sweetened condensed milk (14 oz), 1 T garlic powder, 6 T white vinegar
• 300 g sweetened condensed milk, 1/4 c vinegar, garlic powder to taste (at least 1/4 t)

1. Sauce: Mix all in a closable container. Don't overmix. Just incorporate everything and let it rest. Let it sit in the fridge until ready to use. Mix and use as dip.
2. Fingers: Spread dough in 2 pans. Cover with seasoned garlic-butter mixture. Top with cheese. Bake 425F for 20-25 min or until cheese is melted, bubbly and light brown. Cut into fingers (thin slices)

Sweet Dough Shapes

Used the food processor recipe for sweet dough, using the dough blade. Divided into thirds for 3 people to make cinnamon sugar filled treats of their own choosing. Fun project with kids, rolling pins and pastry cutter.

• 
  ~3 c flour (max 500 g)
• 1 packet yeast
• 220 ml milk
• 1 egg
• pinch salt
• 80 g sugar (1/4 c)
• 60 g butter
• optional: grated rind of half a lemon

1. Put everything but milk in food processor. 
2. Mix at low speed for 10 seconds.
3. Add the milk and mix at low for ~1.5 min. When dough is smooth, place in a warm location to rise. (Add additional flour but do not exceed capacity of processor)
4. After doubled, either shape or punch down and rise again.
5. Divide and shape. Fill with cinnamon-sugar-butter mixture, fruit, or nuts.
6. Let rise ~10-30 min. Coat with egg wash.
7. Bake at 350F/160C until lightly browned.

Related

Cinnamon Buns - also made of Sweet Dough
Animal Bread - dough used to make shapes

Mantou

DBD has been asking for mantou (Chinese steamed buns) all year so finally got around to making them on a 30+ degree day, choosing this over cookies so I wouldn't have to turn the oven on. I tried 2 recipes - one a quick one using baking powder, and one with only yeast and a rolling method. I liked the rolling method better, and the kids each liked a different flavor better. DBD liked the one with less sugar. The amounts in brackets were from the first recipe. The second dough came out a bit too sticky so I would adjust next time.

• 
  350 g flour [250 g]
  
• 1 c milk (or soy milk or water) [130 ml lukewarm water]
• 1 t yeast [same]
• 2.5 T sugar [1 T]
• [3/4 t baking soda]

1. Add milk, yeast and sugar in bowl of mixer. Stir.
2. Add the flour. Set to speed 1 to knead for 6 min. (Adjust flour or milk as necessary)
3. Transfer dough out of bowl and cover for 5 min.
4. On lightly floured surface, roll the dough to 10"x14" rectangle.
5. Roll the short way, making a tight log. Roll out a bit more to smooth it out to 12".
6. Cut into 8 equal pieces using a serrated knife. Transfer each to parchment piece. (Optional: roll each piece into ball)
7. Place in steamer and let rise for 1 hour, until dough is expanded.
8. Steam for 10-12 min.

Waffle Machine Treats

MM got a panini machine with extra inserts 2 weeks ago. I've been busy making UFE (unidentified flying eyeball), egg bubble waffles, waffle shells, fusion taiyaki...these are some of the names we've given to the various creations. I've been using the flat ball insert and the shell shaped one to make various waffle creations reminiscent of NYC egg waffles. The grill I have is a much larger ball, and flatter. The device does not flip. The cooking time is only 65-90 seconds, but it's time consuming to fill each crevice precisely. I've found using the shells is easier, and can easily be filled like a Japanese taiyaki. They take 3 minutes to cook.

Essentially any waffle/pancake recipe can be used. For the taiyaki like ones a thinner batter is better so the filling can be covered quickly. I don't use vanilla since it ends up tasting like a fortune cookie (see old mjwaffle recipes for experimentation).

Batter 1 - Regular

I made as listed and also substituted coconut milk and egg whites. Cut in half easily for smaller batch size. Makes about 80 balls or 8 shells.

• 
  200 g flour (all purpose or glutinous rice)
  
• 8 g baking powder
• 80 g sugar
• 2 eggs
• 140 ml milk
• 20 g melted butter
• optional: one chocolate chunk per ball

Batter 2 - Chocolate Delight

This is a thick batter but makes a deliciously rich dessert ball. Microwave the cocoa and butter until melted. Stir and add rest of ingredients one at a time. Makes 44 balls. (I also experimented with adding flour/milk/baking powder, but the original recipe is best).

• 45 g cocoa powder
• 80 g butter
• 40 g sugar
• 2 eggs
• 40 g flour (all purpose or glutinous rice)

Batter 3 - Egg White only

I had leftover whites from making empanada dough so wanted to try an explicit egg white recipe. This came out very soft. It made 6 shells (5 filled, 1 plain).

• 
  1 c flour (150 g)
  
• 25 g sugar
• 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 3/4 c milk + 1.5 T lemon juice, sit for 5 min (or buttermilk)
• 1/8 c butter (healthy slab)
• 2 egg whites

Filling Options

• chocolate chunk (kids love this in the ball, but I prefer them plain because they remind me of NYC days)
• banana slices + chocolate chunks (this was loved by all, in the shells)
• jam: cherry, raspberry, strawberry (XBD preferred cherry over raspberry)
• raisins
• red bean paste
• custard
• chocolate cream

Blueberry Almond Muffins

The hint of almond and the sheer number of blueberries are what make these muffins special. Best warm out of the oven.

• 
  2 c flour
  
• 2 t baking powder
• 3/4 t salt
• 1/2 c butter, softened (113 g, or less if using Dutch butter)
• 1 c sugar
• 2 eggs
• 1.5 t vanilla
• 1/4 t almond extract
• 1/2 c milk
• 2.25 c fresh blueberries, washed and dried

1. In a medium bowl, combine the flour, powder and salt.
2. In a large bowl, beat the butter and sugar for 2 min.
3. Add eggs one at a time.
4. Stir in the extracts.
5. Alternate adding the flour mixture and milk to make a thick batter.
6. Gently fold in the blueberries. Do not overmix.
7. Scoop into paper liners in muffin tin.
8. Bake at 375/190 for 30 min until lightly golden.
9. Cool in pan 10 min.
10. Run knife around edge to remove from muffin tin and cool on wire rack.

Brown Eggs

I grew up helping my mom peel eggs to make this dish but I never paid attention to how she made the broth. Even as an adult she would make it for me when she visited. Because of the pandemic visits have come to a halt. So since I made beef shanks I used the broth to make the eggs for the first time in my life. Now that the BDs like hard boiled eggs, they enjoy these too.
Jan '23 XBD loves this dish.

• 8-12 eggs (whatever fits in the pot)
  
• leftover braising liquid (from braised beef shank, brown chicken, or braised pork)

1. Add eggs to pot in single layer. Add cold water
1. Gas stove: bring to boil
2. Induction stove: use power mode to bring to boil and then continue to boil at reduced heat for 3 min
2. Cover pot and turn off heat. Wait 7 minutes (up to 9 for gas stove, and depending on size of eggs).
3. Immediately drain to prevent further cooking (which leads to stinky, green layer on yolk) and run cold tap water over the eggs. Let cool in cold water bath (optionally with ice cubes).
4. Once cooled, peel the eggs. Place each egg in broth.
5. Soak overnight in fridge. They will get darker and soak up more broth the longer they sit.
6. Enjoy as snack, sliced or as accompaniment to a noodle soup or rice dish.

Fruit Salad

Nothing better to eat on a hot day than a chilled, colorful fruit salad. Use a variety of fruits - in both colors and textures. Do not use watermelon (too watery). I would also avoid cantaloupe and honeydew, just because they're not as exciting.

• 
  strawberries, raspberries
  
• oranges
• peaches, nectarines
• mango
• banana - ripe but still firm
• pineapple
• kiwi, green grapes
• blueberries
• passion fruit
• red grapes
• cherries
• blackberries
• dragonfruit
• apples, pears

1. Wash, peel, pit fruit as necessary. 
2. Cut each into bite size pieces.
3. Place in large bowl. Mix with juice from orange and/or lemon/lime juice (to prevent browning).
4. Optional: Include orange zest OR mint.
5. Chill for several hours or overnight.

Cinnamon Knots

I wanted a yeast bread recipe that doesn't take too long to bake in the oven. Many of my go to ones take an hour which is just too long to have the heat on for in the summer. I found this one which only takes 10 min to bake. They turned out dangerously delicious.
Jan '23 Have made this many times over the years.

• 1/4 c butter
• 1 c milk
• 2 T yeast
• 2 T maple syrup (if you don't have any, can substitute sugar/honey)
• 1/2 t salt
• 1 egg
• ~3 c flour
• dip: 1/4 c butter, 1/2 c sugar, 3 t cinnamon

1. Heat the butter in a small pan. When almost melted, add milk. Stir until it reaches 100-110 F. Remove from heat.
2. In a large bowl, combine yeast and syrup. Pour in butter mixture.
3. Add salt and egg.
4. Add 2.5 c flour. Add flour until dough doesn't stick to sides of bowl. Knead for 5 minutes.
5. Divide into 12 pieces.
6. Melt butter in shallow bowl. Combine sugar and cinnamon in separate bowl (I used a pie plate).
7. Roll each piece into 8" long rope. Dip in butter, then in the cinnamon-sugar mixture. Tie into a knot. Finish by joining two ends and flip over. Place all 12 knots onto cookie sheet lined with parchment paper.
8. Let rest for 10 min.
9. Bake at 400F for 9-12 min.
10. Let cool and enjoy warm!

Da Bing

My family would order this bread in a restaurant in San Jose when visiting family. Back on the east coast we had no such source for purchasing. So my dad learned how to make it himself, perfected the technique and gave me his recipe. This is similar to the scallion pancake recipe, but a raised dough. I like it better, but it is much more time consuming - you need about 4-5 hours to complete this.

The Dough

Da means Big in Chinese - Big Bing!

• 1.5 c warm water
• 1.5 T sugar
• 1.25 t salt
• 1.5 T olive oil
• 4 c flour
• 1.25 t yeast

1. Mix first group of ingredients well, using water just warmer than skin temperature (about 85F). Let it sit for 10 minutes at 82 degrees*. Knead it well for 5-10 minutes and then let it rise at 82 degrees for 30 minutes. To maintain warm dough for good rising put it in the oven and turn on the light or put in a couple jars (with lid on) of hot water to raise the temperature mildly.
2. Alternatively - stick first 6 ingredients in bread machine and set to dough cycle for 30-40 min.

The Bing

• 1-2 bunches of scallions
• 6 pinches of salt
• 2-4 T oil (canola or sesame)
• sesame seeds

1. Stretch the dough out into a thin square/rectangle by pressing the edge on the counter and working around the edge until the dough is spread out as big as possible, without any holes. You don't need to have a perfect shape; having an even thickness is more desirable.
2. Spread the oil evenly on the surface, using your fingers. Then sprinkle the salt on.
3. Sprinkle 2/3 of the scallions on 2/3 of the bing, leaving 1/3 uncovered. Fold in the uncovered portion over. Then fold in the other third.
4. Sprinkle oil, salt and remaining scallions. Fold in the other direction to make it into a 9 layer square.
5. Spread sesame seeds in a 10" round baking container (smaller is also ok). Place the dough inside. Put a heavy cover on top. Let rise at 100 degrees for 40-60 minutes.
6. Turn the dough upside down to put the sesame side on top. Sprinkle more sesame seeds before placing dough down (or oil or flour) for easy removal later.
7. Bake at 350 for 25 minutes with a heavy cover on top. This is to encourage the bing to spread sideways into the pan instead of just up. My dad recommends using a large dish for easy cleaning, with a metal lid on top. Just be sure everything is oven safe!
8. Uncover and bake an additional 10-15 minutes. Increase to 375 if you like an extra crunchy crust.
9. Optional: Leave the bing in the oven for another 5-10 minutes after turning off the heat.
10. Put on a cooling rack. 

Note

Use all of the scallion OR cut off the white parts and use just the green parts. Stick the whites in a cup of water to regrow more scallions.

Cong You Bing - Scallion Pancakes

My family made these quite often when I was a kid. A successful bing has many layers.
4/26/20 For one bing I put in spicy chutney powder instead of cong+salt. Deliciously spicy!

Dough

• 2 c flour
• 3/4 c boiling water (up to 1 cup)

Filling

• 2 stems of scallions
• salt
• oil (sesame, canola)

1. Slowly add the boiling water to the flour in a food processor and process for 15 seconds OR mix by hand.
2. Let sit covered in an oiled boil for 30 min (or longer).
3. Divide dough into 4 pieces.
4. Roll into large flat shape, as thin as possible.
5. Cover with oil and salt. Spread with fingers. Sprinkle chopped scallions on top.
6. Roll the long side. Start coiling into a snail, end with a second snail coil on top of the first.
7. Squash it with your hand and roll out to final size (NOT as thin as the first time).
8. Cook on low-medium heat in oiled frying pan until nicely browned on each side.
9. Slice into wedges and enjoy warm.

Baked Apple Donut Shapes

I had a craving for doughnuts but don't like deep frying things so found this baked recipe from my to try list (from 10 years ago!). Substituted butter for the olive oil and almond flour for the wheat germ and it turned out just fine. I think a filling of sauted cubed apples might make it more appley - as is it is more like just a cinnamon donut. 
6/27/20 I wanted more apple oomph so this time sauted an additional 2 c diced apples with sugar+cinnamon to scoop in as a filling.

• 1 c milk
• 3 T butter
• 1/4 c almond flour
• 1 egg
• 1 t salt
• 3 T brown sugar
• 2 apples, grated (what would it be like if they were diced?)
• 3 3/4 c flour
• 2.5 t cinnamon
• 1 t ginger
• 2.5 t yeast
• topping: butter, cinnamon, sugar

1. Combine main ingredients in bread machine and set to dough cycle.
2. Move to floured surface.
• Roll out to about 1/2" thick. Cut out ~14 shapes using cookie cutters.
• Take munchkin size balls and roll for donut holes.
• Make larger donuts as flattened balls.
• Make hole donuts by poking thumb through ball and making very large hole, to account for increase in size from rising during rest time and bake time.
• Roll out to 1/4" thick. Cut out circle shape. Place on prepared sheet (as below). Add 1 tsp of diced apple filling. Cover with additional 1/4" circle. Seal edges.
3. Place shapes on parchment paper on cookie sheets.
4. Let rise for 30 minutes.
5. Bake for 15 min (or until browned) at 350F.
6. While hot, melt butter on surface and then dip in cinnamon-sugar mixture.
7. Let cool on rack. Enjoy warm or for snack later.

Chocolate Crescents

Made the dough in the food processor and had AX, DBD, XBD help spread chips and roll the dough. I brushed them with the egg wash and curled them a bit. They puffed up quite a bit. Kids don't roll as tight as adults so that accounted for some of the puffiness. They turned out with tons of layers. 
3/20/20 Still easy and delicious.

• 1 c flour
• 1/8 t salt
• 1 stick cold butter, salted, cut into 8-1 T pieces
• 1/4-1/2 c ice water (cold tap water with ice cube in it)
• 1/4 c chocolate chips (mini or regular size)
• 1 egg
• 1 T water

1. Combine flour and salt in food processor (or mix by hand).
2. Pulse the butter pieces in until pea sized (or slightly larger)
3. Pulse 1/4 c water in and add water until no flour/it all comes together.
4. Put onto floured surface and roll to rectangle.
5. Fold in each side to thirds. Rotate a quarter turn and repeat. 
6. Repeat above step. Optional: repeat one more fold.
7. Wrap rectangle in plastic wrap and refrigerate for 1-24 hours.
8. For 8 crescents, roll dough to minimum 8x18". For 6 crescents, roll dough to 6x16". Cut into triangles.
9. Spoon chocolate chips at fat end. Roll tightly and place on parchment paper lined cookie sheet.
10. Curve each roll into crescent shape.
11. Beat egg with water and brush onto rolls.
12. Bake at 400F for 22-26 min until lightly browned.
13. Cool on wire rack. Enjoy warm.

Peanut Butter Cocoa Cookies

Based on a recipe from a healthy cookbook. Didn't have whole wheat flour or wheat germ, and ran out of canola oil so used part vegetable oil that someone left in the house. They are only lightly sweet. A chunky pb might add a nice texture for next time. Just plopped dough for the first batch (top of picture) and rolled and fork flattened for second batch (bottom of picture).

• 3/4 c natural peanut butter
• 1/3 c canola oil
• 1 egg
• 1 c brown sugar
• 1/4 c water
• 1 t vanilla
• 1/4 c cocoa
• 1 c flour
• 1/2 t baking soda
• 1/2 t cinnamon

1. Combine pb and oil. Use electric mixer to combine well.
2. Mix in egg.
3. Add brown sugar and mix.
4. Add water and vanilla. Mix again.
5. Add cocoa and stir gently. Mix on low speed (to prevent cocoa spraying out).
6. In separate bowl, combine flour, soda and cinnamon. Stir into wet ingredients.
7. Spoon onto parchment paper lined cookie sheet. Optional: Roll lightly and flatten with fork.
8. Bake at 350F for 10-12 minutes.
9. Remove to cooling rack.

Swedish Cinnamon Star Bread

Such a beautiful bread, had to give it a try. Very easy to put together as long as you don't have kids on you.
12/18/16 Made this again. Did not bother with cutting out circle shapes - just made as close to circle as I could for each of 4. Turned out great. Needed a bit of extra milk.
Jan 2017 Made again, using simplified method. Updating below.

Dec 2018 Brought essential ingredients on skip trip to NY.
3/17/20 Twisted them extra (pictured). Used combo of regular cinnamon and ceylon cinnamon.

1/20/21 Twisting regular amount is better. Delicious as always!
2/18/22 Used ceylon cinnamon and enjoyed while watching the 1961 Parent Trap movie. Added considerably more Dutch flour than what was called for.

12/15/23 Made for bookstore party.
12/12/24 Made for playdate.

• 1.25 c milk, warm (orig 1c + 2-4 T)
• 2 egg yolks
• 1/3 c sugar
• 1/4 t salt
• 2 T butter, softened
• 3.5 c flour
• 2 t yeast
• 1 egg white (for topping)
• 1/3 c butter, softened
• 1/3 c sugar
• 3 T cinnamon

1. Place milk through yeast in bread machine and set to dough cycle. Add more milk or flour to get soft dough. Optional: take a 1.5-3 hour nap.
2. Prepare filling: mix butter, sugar and cinnamon.
3. Divide dough into 4 pieces. 
4. Roll each into large circle the size of a plate (or larger).
5. New: Place circle on parchment paper on baking sheet.
6. Spread 1/3 filling onto one circle. Layer each circle on top, alternately spreading filling, and ending with one dough circle.
7. Optional: Put plate on top and cut off excess edge.
8. [See step 5 instead: Move to baking pan lined with parchment.]
9. Place small lid in center and cut from lid to edge into 16 equal pieces.
10. Grab 2 side by side pieces and twist in opposite directions, flipping twice. Repeat all the way around.
11. Join pairs by the edges and seal. 
12. Take cut off edge and twist together to make another bread.
13. Brush with beaten egg white.
14. Bake at 350F for 25-30 min, or until lightly browned.

Date Nut Swirl Loaf/Cinnamon Raisin Bread

Made this sweet bread to have as an easy afternoon snack. XP loves dates and raisins so I put both in. Stored in the fridge to keep it from molding. I give it about 3 *s but XP would probably give it 4 or 5. Based on Cinnamon Walnut Swirl Loaf from 300 Best Canadian Bread Machine Recipes.
2018-2022 Been making this has a cinnamon raisin loaf for ages. Reduced sugar to 1 T brown sugar so not overly sweet. Stronger with ceylon cinnamon than regular. Chopped almonds usually.
Jan '23 Baked 2 loaves at once - one with pecans, the other nut free. One in bread pan, one free form.

• 1 c warm milk
  
• 1 egg
• 3/4 t salt
• 3 T sugar
• 2 T butter, room temp
• 3 c flour (all purpose or bread)
• 1.25 t yeast

Filling

• 4 oz dates, chopped [or raisins]
• 2 T brown sugar [1 T for less sweet version]
• 1 t cinnamon
• 1/2 c chopped walnuts [or almonds, pumpkin seeds, pecans]

1. Place dough ingredients in bread machine and set to Dough Cycle.
2. Remove dough to lightly floured surface. Cover and let rest for 10-15 min.
3. Roll out to 16x8 rectangle...or preferably 20x8 for even more raisins.
4. Spread filling to within half an inch of the edges. Roll short end tightly.
5. Place in greased 9x5 loaf pan. Cover and let rise for 30-45 min.
6. Poke several holes through the risen dough.
7. Bake at 350F for 40-50 min or until loaf sounds hollow when tapped on bottom.

Egg Muffins

Made these this morning and brought them to the playground. Small size made them great for snacking while playing (on the swing, on a bench, at the table, in the sand). BT normally doesn't like eggs but had lots of these happily. I think it was because I called them a "muffin" (as opposed to mini fritata or mini-quiche). 

For variety I divided the tin into 4 rows where each row had a combo of 3 veggies (so each row missing one of the 4). Then in the 3 columns, I put one kind of cheese each. So each muffin came out differently.

• 8 eggs
• 1 carrot
• 1 small zucchini
• frozen peas
• fresh baby spinach
• cheese: Cheddar, Parmesan, Mozzarella, ...
• home made salami, cut into small pieces
• salt + pepper
• herbs: rosemary + oregano

1. Grease a 12 muffin tin (****). [Needs improving - see Notes]. UPDATE: Use silicone cups instead (*****).
2. Grate the carrot over the tin directly.
3. Grate the zucchini directly over the tin.
4. Chop the spinach and sprinkle in cups.
5. Add frozen peas to cups.
6. Sprinkle some cheese and salami in each cup.
7. Beat the eggs in a medium bowl. Add salt and pepper to taste (0 salt if doing BLW) as well as combination of herbs. Use a scoop to pour mixture into each tin.
8. Bake 350 for 20-25 minutes, until eggs are lightly browned.
9. Remove from pan and cool on wire rack.
10. Eat immediately or freeze for later.

NOTES

Greasing the tin with butter was not sufficient. The eggs really stuck and were a pain to get out. Using a spray might work better (but I've never bought a spray in my life). Perhaps adding some oil to the mixture would help?

8/4/15 Used broccoli, carrot, peas, spinach, parmesan/mozzarella, rosemary, thyme. Poured into greased silicone cups - 6 regular and 4 large - could have used another egg.

Savoury Empanadas

I've cut out onions from my diet for years and have benefited. But it means there are a lot of foods I have to avoid or suffer the consequences. My friend makes a wonderfully delicious empanada, but I was suffering more and more each time I ate them. So I decided to try my own hand at them - but onion free. I made them too spicy for XT to eat, but I think it is a great starting point. They were lots of fun to make, so I look forward to perfecting the filling. I also bought the olives ahead of time and forgot I was going to slice them for this recipe - I had used them all to make an olive pesto. So I just spread the pesto on the empanadas instead. Still worked out!
Dec 2015: Made a double batch of dough and separated into balls and then rolled into circles (instead of rolling and cutting out circles). Worked out faster. Put them in fridge overnight and then filled the next day. 
1/31/23: Bought puff pastry at grocery store and used it instead of homemade dough. Was less time consuming but I don't think tasted anywhere near as good. But XBD said it was really good.
2/27/24 Made double batch of dough with new Bosch food processor: one with regular blade and one with dough blade. Kids version. Froze half unbaked.
3/8/24 Made single batch of dough into 16 mini sized regular filling (but kalamata instead of black olives) for potluck lunch. Microwaved leftovers for lunch, which come out a bit soggy. Better to have freshly baked, but still a good reheat lunch.

Dough

• 3 c flour
• 1/2 t salt
• 1/2 c butter (one stick), chilled or frozen
• 1 egg yolk
• 1 c milk (warm or not)

Beef Filling

• 1 lb beef
• 2 T butter
• 3 heaping t minced garlic
• 2 T hot spanish paprika (reduce for less spicy)
• 1 T hot mexican chili (or less)
• 1/2 T cumin
• 1 t oregano
• 3 eggs
• olives or olive pesto
• salt + pepper (to taste)

Assembly

• 1 egg white
• 1 egg yolk

1. Combine the flour and salt in a large bowl. 
2. Coarsely grate in the butter (or cut into slices). Stir.
3. Add the egg yolk and milk in small amounts. Mix until clumpy and combined.
4. Make 2 balls. Flatten slightly and chill for 30 minutes.
5. Hard boil the eggs (Place in pot, cover with cold water, bring to boil, cover and turn off heat - leave to sit for 12 minutes. Remove from pot and run under cold water to stop cooking.)
6. Mix the beef with the paprika, chili and cumin. Set aside.
7. Saute the garlic in the butter.
8. Add the beef mixture, until cooked through.
9. Remove from heat and stir in oregano. Let cool.
10. Peel and slice the eggs. Slice the olives (if using whole).
11. UPDATED: Cut each dough ball into 5 pieces (or more for smaller empanadas: 6-8). Roll each piece into a ball, and then into a circle. [This way is much faster and cleaner]
    ORIGINAL: Roll one dough ball very thin. Cut out circular shapes (use 4" for small, 5-6" for large).
12. Optional: Dough circles may be refrigerated or frozen until ready to use.
13. Fill each circle with a spoonful of meat, slice of egg and slices/spread of olive.
14. Fold in half, sealing edges with egg white. Optional: Press down with decorative fork imprints.
15. Brush with egg yolk (this will give a nice golden brown color during baking).
16. Refrigerate for 30 minutes.
17. Bake at 400F for about 25 minutes, until golden brown.
18. Cool on rack. Eat fresh or chill for later.

Spinach Cheese Filling
6/2/15 Used the dough recipe above but made a vegetarian filling. Baked for 35 min, plus another 5 for the bigger ones. XP enjoyed one warm as snack (I had 2). Delicious!
Feb 2016 Used fresh spinach and added ham.
6/10/20 Filled 12 out of 14 empanadas in dough batch.

• 1 pkg frozen spinach (10 oz)
• 2-3 t minced garlic
• olive oil/safflower oil/butter
• 1 c ricotta
• salt + pepper
• nutmeg
• thyme

1. Defrost spinach in pan over low heat. Press liquid out to make as dry as possible.
2. Push spinach to the side and heat oil in pan. Add garlic and saute.
3. Stir garlic with spinach until thoroughly combined.
4. Stir in ricotta. 
5. Season with salt+pepper, a dash of nutmeg and a sprinkling of thyme, to taste.

Beef Potato Filling
4/21/20 BDs really liked this filling. The cinnamon adds a nice touch. Half made with this, and the other half supplemented with egg and olives.
6/9/20 BDs both ate this. XBD really liked it. Enough filling leftover to fill 4-5 more.
7/16/20 Made this with 1 lb of ground turkey, 2 carrots and vege broth.

• 1 potato, diced
• 1 package beef (3/4-1 lb)
• 1-2 carrot, diced (or shredded)
• 2 t minced garlic
• 1 t cumin
• 1/2 t cinnamon
• 1/2 t chili powder
• 3/4 c beef broth (to keep the meat moist)
• 1/2 c peas

1. Boil the potatoes for 3-10 min.
2. Meanwhile, saute the beef and carrots.
3. Add the drained potatoes, garlic, cumin, cinnamon, chili and beef broth. Cook until beef is done.
4. Add the peas and cook 2 more minutes.
5. Let cool before using as filling. 

Notes

- Egg White Crepes - use up leftover egg whites

Reduced-fat Gingerbread Cookies

Made the dough with XT this evening. She dumped in the ingredients and helped cut out shapes.The dough was made in the evening before dinner prep, and then rolled out after eating. Used the star cutter and a knife to make simple shapes. House was cold so didn't need to chill long. They rise a little and are on the chewy side. Makes about 40-50 small cookies.

• 3.5 T butter (48 g), softened
  
• ~0.65 c brown sugar (original is for 3/4 c packed, but reduced to loose 1/2 c+)
• 1/2 c applesauce
• 1 egg
• 1/3 c molasses
• scant 3 c flour
• 1 t soda
• 2 t ginger
• 1 t cinnamon
• 1/2 t allspice
• 1/4 t cloves
• 1/4 t salt

1. In a large bowl, beat the butter, sugar and applesauce.
2. Mix in the egg and molasses.
3. In a separate bowl, combine the flour and spices.
4. Beat flour mixture into wet mixture.
5. Divide the dough into 2-3 pieces, dusting with flour, and flattening.
6. Cover and refrigerate for 1-2 hours.
7. Roll to 1/8"-1/4" thick, dusting pin and counter with flour to prevent sticking. Cut out shapes. Optional: add on faces or other decorations using the cookie dough
8. Place on parchment paper (not directly on cookie sheet, as it's very sticky).
9. Bake for 9-10 minutes at 350F.
10. Move to cooling rack immediately.
11. Store in air tight container.

Grain-free pancake/Giant Toddler Cookie

Made these for snack for XB and me. Froze the remaining for a quick 30 second reheat when needed. MM was disappointed for lack of sugary cookie taste, but it was fine as a snack. They curb the snacky feel without tasting so good that you want to eat half a dozen. Found while searching for gestational diabetes recipes.

• 1/2 c almond butter (all natural)
• 1/2 c applesauce
• 2 eggs
• 1/2 t soda
• 1/2 t cinnamon
• 1/2 t vanilla

1. Mix all ingredients together.
2. Line baking sheets with parchment paper.
3. Pour 1/4 c into 7 pancakes (on 2 sheets).
4. Bake 350F for 12-15 minutes.
5. Move to cooling rack. 

Grain-free Granola

Looking to reduce carbs for breakfast, thinking about having this for breakfast with yogurt, instead of the normal cereal or bagels (or french toast or pancakes or waffles...). 

• 1 c hazelnuts
• 1 c pecans
• 1 c raw almonds
• 1 c cashews
• 1/4 c solid coconut oil (reduced from 1/3 c)
• 2 T maple syrup
• 1/3 t salt
• 1 T cocoa powder
• 1 t vanilla
• 1 t cinnamon
• 1/2 c shredded coconut
• 1/4 c roasted pumpkin seeds

1. Pulse nuts in blender until crumbly.
2. In a small pan, melt the coconut oil over low heat with the syrup, salt, cocoa, vanilla and cinnamon.
3. Remove from heat and stir in coconut and pumpkin seeds.
4. Thoroughly mix pulsed nuts in.
5. Spread on parchment sheet and bake for 15-25 min at 325F.
6. Let cool in oven.

NOTES

Original says 300F but that takes too long. 350F is a little too high and ends up with some nuts slightly burnt.
Nov 2015: I've made this more than a dozen times this year. It's a staple on top of a breakfast bowl (of cereal or oatmeal). Once I used pistachios instead of hazelnuts - it ended up chewier but still delicious. One batch lasts about a week.