Creamy Chipotle Chicken - 5 to 6 cups

 A Pati Jinich Recipe

Ingredients

• 1½ pounds boneless, skinless chicken  breasts
• 1 white onion, halved, half left whole, half thinly sliced
• 2 garlic cloves, peeled
• 2 bay leaves
• 1¼ teaspoons kosher or coarse sea salt, divided
• 3 cups water
• 1 pound ripe plum tomatoes
• 3 to 4 chipotle chiles in adobo sauce, seeded, plus 3 to 4 tablespoons of  the adobo sauce
• ½ teaspoon coarsely ground black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 cup Mexican crema, crème fraîche, or heavy cream

• 
  

Directions

1. Put the chicken breasts, whole onion half, garlic cloves, bay leaves, 1 teaspoon of the salt, and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes.
2. Add the tomatoes, cover again, and cook for 10 minutes more, until the tomatoes are completely cooked, mushy and the skins start to break apart. Remove the chicken breasts and transfer to a bowl.
3. With a slotted spoon, transfer the tomatoes, garlic, onion, bay leaves and ½ cup of the cooking liquid (that the chicken cooked in) to a blender. Add the chipotle chiles and the adobo sauce, the remaining ¼ teaspoon salt, and the pepper, and puree until smooth. Set aside.
4. Once the chicken has cooled enough to handle, finely shred with your hands or two forks. You should have about 5-6 cups.
5. Heat the oil and butter in a large skillet or casserole over medium-high heat. Once the butter has melted, add the sliced onion and cook for 3 to 4 minutes, until softened. Stir in the chicken and pureed tomato mixture, mix well, reduce the heat to medium and simmer for 10 minutes, until it darkens and thickens.
6. Reduce the heat to low and slowly stir in the cream. Once incorporated, increase heat to medium-low and continue cooking for another 10 minutes, stirring occasionally. The sauce will have thickened further.
7. Remove from heat and serve as a filling for Red Gorditas, tacos, tortas, or eat as is with a side of rice, or beans, or both.

Smashburgers - Makes 4

Smashburgers - makes 4

Adapted from Your Home Based Mom

Ingredients

• 1 lb ground beef or hamburger meat 80/20 (85/15 ok if using a griddle)
• Steak seasoning (see below)
• Cheese (Ideas: Cheddar slices, feta crumbles, etc.) 
• 4 buns
• Butter

• 
  

Equipment/Other:

• Griddle
• Frying pan
• Grill press or metal spatula

Directions

1. Form 1/4 lb balls with the ground beef (do not overwork!)
2. Heat griddle to 375 deg F (on a grill is ideal so that the house doesn't stink up)
3. Place ball of meat on hot griddle (sizzling sound is great!), cover with a piece of parchment paper, and press down with the grill press as thin as possible (1/4" or less is ideal).
4. Sprinkle each patty with steak seasoning (eyeball it, or 1/4 tsp per patty if you must). Cook 3 minutes on this side.
5. Flip patties with the spatula, scraping up the crusty skin that formed underneath. Do NOT press again, and do NOT sprinkle seasoning on this side. Cover with cheese, and cook for 2 more minutes for "medium done", or 1.5 minutes for "medium."
6. While the patties are resting, heat butter in a frying pan. Just before it gets brown, separate a bun and place the two halves in the pan. Toast fry as desired. Alternatively: butter the buns, then toast them in a toaster oven.

Ideas for serving

1. Green leaf or romaine lettuce
2. On-the-vine tomato slices
3. Sauteed mushrooms
4. Pickles
5. Mayo and mustard

Steak Seasoning (adapted from Hey Grill Hey)

• 2 tsp kosher salt
• 2 tsp black pepper 
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder (optional)
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme

Mini Quiche Egg Phyllo Cups - Makes 4 (serves 2)

Mini Quiche Egg Cups - makes 4 cups

Adapted from the Washington Post

Ingredients

• Unsalted butter for greasing
• Two sheets of Phyllo Dough, defrosted (about 14x17")
• 1/4 cup olive oil
• 1 cup milk (even non-dairy), heavy cream, or half-&-half
• 1/2 tsp cornstarch
• 2 large eggs
• 1/4 tsp fine salt (less if extra fine)
• OPTIONAL: Cooked diced meat, veggies, shredded or crumbled cheese, salsa, herbs, and other add-ins as desired
• OPTIONAL: Minced fresh herbs, as desired

Equipment/Other:

• Standard Muffin Tin (12 wells)
• Pizza stone or large baking sheet (the muffin tin will sit on top to bake evenly)
• Large liquid measuring cup

Directions

1. Position rack in the lower third of oven and place a pizza stone or large baking sheet on it. Preheat to 375 deg F. 
2. Lightly grease the wells of a standard muffin tin with butter.
3. Set the stack of thawed phyllo dough on a clean work surface and cover with damp towels, keeping the stack covered as much as possible while you work.
4. Transfer one sheet of the phyllo to a large cutting board and brush the top with oil. Don't overdo it or cover every inch as too much oil will weigh down the layers. Layer another sheet directly on top of the first and brush it with oil. Repeat with the remaining phyllo sheets except for the top sheet, which does not need to be oiled (but don't freak if you accidentally do so).
5. Use a sharp knife to cut the phyllo stack into 6 rough squares, about 4.5"x4.5" (don't sweat the precision). Press one stack (consisting of 6 squares) into a well of the muffin pan, folding or fluting the edges slightly to make a pretty cup. Repeat for the remaining stacks (this recipe makes a total of 4 stacks/cups). 
6. In a large liquid measuring cup (ideally with a spout), whisk the milk and cornstarch until thoroughly combined. Add the eggs, salt, & pepper and whisk again until uniform.
7. Carefully pour the egg-milk mixture into each phyllo cup, dividing as evenly as you can (about 2/3 to 3/4 full). Drop in desired add-ins (but NOT fresh herbs).
8. Set the pan on the preheated stone/sheet and bake 15-20 minutes, or until the edges of the phyllo are a rich golden brown and the centers of the egg are puffed and mostly set (they'll continue cooking once you pull them out).
9. Let the cups cool in the pan for 5 minutes before eating. The puffed centers may deflate, which is fine.
10. Serve warm with additional toppings (now you can add fresh herbs) as desired.

Crockpot Mac & Cheese - Serves 3

Slow-cooker Crockpot Mac & Cheese - serves 3, or 4 medium servings

Adapted from Spend With Pennies

Ingredients:

• 2 cups uncooked elbow macaroni, cavatappi, or similar pasta
• 10.5 oz can condensed cream of chicken soup
• 2.5 to 3 cups cheddar cheese, shredded (~1 block Murray's Rustic Red + 1/2 block Extra Sharp White Cheddar)
• 1 cup Gruyere, shredded
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 tsp dry mustard powder (or ground mustard seeds) 
• 1/2 tsp black pepper
• Optional: 1 tsp onion powder

Equipment/Other:
4 to 6 qt slow-cooker

Directions:

1. Boil pasta according to directions to make them *very* al dente (at sea level, cook for about 1-2 minutes less than directed on the bag. If at elevation, cook about to the time stated on the bag). 
2. Drain and rinse under cold water to stop pasta from continuing to cook.
3. Add all ingredients to the slow-cooker. Gently fold a couple times to combine. Cook on low for 3 hours, or on high for 2 hours. Stir once or twice as needed during cook time.
4. Serve hot, ideally.

Crispy Smashed Potatoes w/ Sour Cream Dip - Serves 2

CRISPY SMASHED POTATOES with Sour Cream Dip - Serves 2

Adapted from Modern Honey

Ingredients for Smashed Potatoes

• 0.75 lb (12 oz) Fingerling Potatoes (i.e., Petite Yukon Gold)
• 1.5 Tbsp Butter, melted
• 1 Tbsp Extra-Virgin Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• Optional: Fresh Parsley, chopped

Ingredients for Sour Cream Dip:

• 2 Tbsp Mayonnaise
• 2 Tbsp Sour Cream
• 1/2 Tbsp apple cider vinegar
• 1/2 tsp Dijon or yellow mustard
• 1 tbsp chopped fresh dill, or 1/2 to 1 tsp dried dill 
• Optional: Shredded or creamed cheese (cheddar preferred, but whatever you have on hand is fine)

Equipment/Other:
Baking sheet

Drinking glass with smooth bottom

Smashed Potato Directions

1. Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender, depending on their size. You want them to be soft enough to smash!
2. Preheat oven to 425 degrees F (or 400 degF in Air Fryer). 
3. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. 
4. Prepare the baking sheet (if using oven, you can line with silicon baking mat or parchment paper; if using air fryer, use whatever the air fryer came with). 
5. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them. If they're large (i.e., the smashed potatoes have a diameter the size of a tennis ball or larger), cut them in half with a knife.
6. Drizzle the smashed potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper. 
7. Bake in a 425-degree oven for about 35-45 minutes (or 400-degree Air Fryer 30 minutes), depending on the level of desired crispiness. 
8. While baking, make the Sour Cream dip below.
9. Once done baking, sprinkle with fresh parsley and serve with sour cream dip.

Garlic Cheddar Sour Cream Dip:

In a small bowl, mix together all the ingredients for the sour cream dip.
Top the potatoes with the dip, or serve on the side to dip the potatoes in.

Easy Slow Cooker Ravioli - Serves 8-10

 Adapted from: RecipeTinEats

Grade Level - 1, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

30-40 oz frozen ravioli, any variety (e.g., 2 Gina Italian Village bags)

45 to 48 oz pasta sauce, divided (any variety of approx 2 jars)

3 cups shredded mozzarella (pre-shredded bagged is fine)

Optional vegetable additions: Minced garlic cloves, diced onions, diced peppers, sliced mushrooms

Equipment/Other:
5 to 6 qt Crockpot/Slow cooker

Directions

1. Spray or oil the inside of the slow cooker with cooking spray. 
2. Spoon 1 cup of pasta sauce into the slow cooker.
3. Sautee any optional vegetables as desired. Add remaining pasta sauce to sauteed vegetables and simmer 2 minutes.
4. Add half the frozen ravioli to the slow cooker
5. Top with half the cheese
6. Top with half of the cooked pasta sauce
7. Repeat layers one more time, ending with cheese
8. Cover and cook for 4 hours on low (do not overcook the pasta)

NOTE: At 3 hours in our vintage Crockpot, pasta was cooked, but the insides of the ravioli was only room temp

Za'atar Slow Cooker Chicken - Serves 2 large or 4 small servings

Adapted from: Taste Of Home

Grade Level - 2, in Ducbee's Opinion (Hands get dirty, but that's it)

(1 - easiest, 5 - difficult)

Ingredients
1/8 cup za'atar seasoning

1/8 cup olive oil

1.5 tsp dried oregano

1 tsp salt

1/4 tsp ground cumin

1/4 tsp ground turmeric

1.5 lb bone-in chicken thighs or drums (5-ish pieces)

1/2 cup olives (green and kalamata are a good mix)

1/4 to 1/3 cup dried apricots

1/4 to 1/3 cup pitted dried plums (prunes)

1/4 cup water (or chicken or vegetable broth if you have some to use up)

Cooked basmati or other rice or cous cous (optional), to serve

Equipment/Other:
Crockpot/Slow cooker

Large bowl

Directions

1. In the bottom of a slow cooker, arrange olives, apricots, and plums.
2. In a separate large bowl, combine the first 6 ingredients.
3. Add chicken to the bowl; toss to coat
4. Add 1/4 cup water (or broth); top with chicken. Cook, covered, on Low for 5-6 hours (our crockpot was just under 5) or until chicken is tender.
5. Serve with rice or cous cous

Chicken Stock from Scratch - 5 to 6 cups

Adapted from: https://www.themediterraneandish.com/how-to-make-chicken-stock and https://www.recipetineats.com/chicken-stock-recipe/#wprm-recipe-container-68755

Ingredients

• 1 chicken carcass (from a 4-6 lb chicken)
• 2 celery ribs, chopped
• 2 large carrots, chopped
• 1 onion, quartered
• 3 garlic cloves, crushed
• 4 sprigs thyme
• 2 bay leaves
• Parsley stems
• 1 tbsp apple cider vinegar, optional
• 10 peppercorns, optional

Directions:

• Strip the chicken carcass of meat: Use your hands to pull and peel the meat off the bones. Transfer the meat to a container and keep in the fridge to use for whatever.
• Make the stock: Into a large stock pot or Dutch oven add the chicken carcass – bones, skin and any random bits. Add the chopped celery, carrots, onion, garlic, thyme, bay leaves, parsley stems and peppercorns if using.
• Cover with water and simmer: Pour 10 cups (2.5 qt) of cold water over the ingredients in the stockpot and turn the heat to medium, just until it begins to have a low boil, then reduce to medium low (or whatever temp you need to keep the stove at for a gentle simmer). You want the stock to simmer and never boil. Boiling can cause the fat and proteins to emulsify and give you dark, greasy stock.
• Skim the stock: Push the ingredients down to make sure they are submerged in the water and let the stock simmer on medium low for the next 3 hours. Cover with a lid. Check every 45 minutes or so and use a spoon to skim any scum that may form off the surface. This is not an exact science. If you lose track of time, and it simmers for 4 hours that’s Ok. You’ll just have a more concentrated stock and might need to add water. If you’re short on time and you only have 2 hours then you’ll just have a lighter stock. That’s Ok too. There is no room for perfectionists in stock making!
• Strain the stock: Layer a fine mesh strainer with cheesecloth. Set it over a large bowl, then ladle the stock into the lined strainer. Press on the solids to release any additional liquid. When it’s done you should have between 5 and 6 cups of stock depending upon how much it has reduced.
• Cool: Allow to cool on the counter, then refrigerate. This allows any fat to rise and solidify.

NOTES: 

• Carcass of roasted chicken after removing the cooked meat does not yield enough flavour. 
• Also, when cold the stock will turn to a soft jelly like due to gelatin. Gelatin gives the stock richness that you don’t get in liquid store-bought stock. Gelatin is good! 
• Homemade stock is not salted, so it can be massively reduced to make things like jus without becoming too salty. You cannot make fine sauces like jus using store bought stock. Note however that homemade chicken stock has a small amount of natural salt. If you reduce it by say 90% or more, you will begin to taste it. Think of it as natural seasoning!

Salsa (Multiple)

 Source: Pati Jinich

Jalapeño Salsa Verde with Cumin (makes ~2 cups)

Ingredients

• 1 pound tomatillos, husked and  rinsed
• 3 to 4 jalapeños, to taste
• 3 garlic cloves, unpeeled
• ¼ teaspoon cumin seeds
• ¼ teaspoon dried oregano
• ¾ teaspoon kosher or coarse sea salt, or to taste
• ½ cup coarsely chopped cilantro, leaves and tender upper stems

Directions:

• Preheat the broiler with a rack 2-3 inches from it. Place the tomatillos, jalapeños, and garlic cloves on a baking sheet. Broil for about 10-15 minutes, flipping halfway through, until the tomatillos are charred and mushy. Alternatively, you can char them on a preheated comal, griddle, or skillet preheated over medium heat, but it will take a few minutes more.
• When cool enough to handle, peel the garlic cloves and remove the stems from the jalapeños. Drop the tomatillos, garlic and 1 or 2 jalapeños into a blender.
• Set a small skillet, griddle, or comal over medium-low heat. Once it’s hot, toast the cumin seeds and oregano for less than a minute, stirring constantly until fragrant and browned; don’t let them burn. Scrape into the blender, along with the salt. Pulse until fairly smooth but you can still see the tomatillo seeds. Taste and add the remaining jalapeños as desired.
• Pour into a bowl. Stir in the cilantro and serve. The salsa will keep for up to 5 days, covered, in the refrigerator.

Chile de Árbol Mixed Salsa (makes ~2 cups)

Ingredients

•  ½ pound tomatillos, husked and  rinsed
•  ½ pound ripe plum tomatoes
•  10 to 12 dried chiles de árbol, or to taste, stemmed (with seeds)
•  3 garlic cloves, peeled
•  ¾ teaspoon kosher or coarse sea salt, or to taste

Directions:

• Place the tomatillos, tomatoes, chiles de árbol, and garlic cloves in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and cook for about 10 minutes, until the tomatillos and tomatoes are soft, cooked, and their skins are just starting to peel, and the chiles have rehydrated.
• Using a slotted spoon, transfer the ingredients to a blender, add the salt, and pulse until fairly smooth but the tomatillo seeds are still visible. The salsa will keep, covered, in the refrigerator for 5 days.

Lemon Pasta

 Source: https://www.loveandlemons.com/lemon-pasta/

Ingredients

•  8 ounces spaghetti
•  4 tablespoons unsalted butter, sliced into pats
•  2 tablespoons lemon zest, plus more for garnish
•  2 garlic cloves, minced
•  ½ cup freshly grated Parmesan cheese, plus more for serving
•  1 tablespoon fresh lemon juice, plus more to taste
•  Sea salt and freshly ground black pepper
•  Chopped fresh parsley or basil leaves, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. In the final minutes of cooking, reserve 1 cup of the starchy pasta cooking water.

2.  A few minutes before the pasta is ready, add the butter to a large skillet over medium heat. Heat the butter until  it foams, then reduce the heat to low and add the lemon zest and garlic. Cook, stirring, for 1 to 2 minutes, or until  fragrant. Remove from the heat if your pasta is still cooking.

3. When the pasta is al dente, use tongs to transfer it from the pot to the skillet with the butter mixture. Add ½ cup of the reserved pasta water and cook over low heat, tossing until a sauce forms and lightly coats the pasta. Add half the cheese and toss to incorporate. Add the lemon juice and remaining cheese and toss again, cooking until the sauce is smooth. If it becomes too thick or clumpy, add more pasta water as needed to loosen it. Season to  taste with salt, pepper, and more lemon juice.

4. Garnish with more lemon zest and fresh parsley. Serve with more cheese.

Baked Zucchini - Serves 1-2

 BAKED ZUCCHINI 

Adapted from: RecipeTinEats

Yield: 2 servings

Time: 20 minutes total

Ingredients

• 1 small to med zucchini (King Soopers size)
• 1/2 tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/2 tbsp breadcrumbs (panko or matzo meal)
• 1/2 tbsp parmesan or other cheese, grated (pre-grated actually good for this recipe)
• Optional: Small wedge of lemon

Equipment: Bowl to toss, small baking tray with rack preferred, airfryer or convection oven

Directions:

1. Pre-heat oven to 450 degrees F with oven shelf high on the rack (no preheat necessary if using airfyer)

2. Trim ends of zucchini. Cut lengthwise into 6 wedges. Cut across in half for a total of 12 small wedges.

3. Toss zucchini in a bowl with olive oil, salt, pepper. Sprinkle with most of the breadcrumbs.

4. Line the zucchini in two rows next to each other, skin side down. 

5. Sprinkle with the rest of the breadcrumbs and the cheese. 

6. Bake or airfry 12 minutes until parm is golden

7. Serve immediately

Chile Verde Stacked Enchilada with Eggs

Servings: 4

Source: Pati Jinich 

INGREDIENTS

• 2 tablespoons vegetable oil, plus more for frying tortillas
• 1 tablespoon unsalted butter
• 3/4 of a white onion, halved and slivered (about 2 cups), plus more chopped for assembling the enchiladas
• 2 garlic cloves, thinly sliced
• 1 tablespoon all-purpose flour
• 2 pounds fresh green chiles such as chilaca, California, Anaheim, New Mexico, or poblano, roasted, sweated, peeled, seeded, and cut into 2-x-½-inch strips
• 1 teaspoon kosher or coarse sea salt
• 1½ teaspoons dried marjoram, or 3  tablespoons fresh
• 2 cups chicken or vegetable broth
• 12 corn tortillas
• 8 eggs
• 6 ounces (1½ cups) shredded Mennonite, Chihuahua, or Monterey Jack cheese
• 2 tablespoons chopped fresh chives, for garnish

DIRECTIONS

• Heat the oil and butter in a large saucepan over medium heat. Add the slivered onion and cook, stirring occasionally, for 3-4 minutes until softened. 
• Add the garlic, cook for another couple minutes, until the onion is completely wilted and the garlic has changed color. 
• Stir in the flour, mix, and cook for another minute, until it smells a bit toasty. 
• Add the chile strips, salt and marjoram, and cook for 3-4 minutes until moist but not wet. Stir in the broth, bring to a simmer and cook 5-6 minutes more. Remove from heat.
• Transfer the chile mixture to a blender and puree until completely smooth. Return the chile verde sauce to the same saucepan and keep warm over low heat.
• Heat ¼-inch oil in a large skillet over medium heat. Once hot, quick fry the tortillas, one at a time, 20-30 seconds per side, until lightly browned. The oil should be bubbling around the tortillas. Place on a paper towel covered plate to drain. Alternatively, you can heat the tortillas on a preheated comal or skillet set over medium heat.
• Separately, cook two sunny side up eggs per person to desired doneness.
• One by one, dip a tortilla in the chile verde sauce and place on a plate. Top with 2 tablespoons cheese and 1 tablespoon onion. Follow with the next tortilla and repeat a couple more times to make a stack with layers of cheese and onion in between. Top with more sauce, two eggs, and garnish with cheese, onions and chives.

Pumpkin Apple Empanadas

Source: Pumpkin Apple Empanadas - Pati Jinich

Pumpkin Apple (makes ~18 -5" Empanadas):

INGREDIENTS (Filling)

• 2 piloncillo cones, (16 ounces) or 2 cups brown sugar
• 1 cup water
• Juice of an orange, (about ½ cup)
• 1 2-inch piece of canela or true cinnamon stick
• 2 whole cloves, stems discarded
• 1½ pounds (3 to 4) Granny Smith apples, peeled and cut into small dice
• Juice of 2 limes, (about ¼ cup)
• 1 teaspoon vanilla extract
• 1 15oz. can pumpkin puree
• ½ cup finely chopped pecans

DIRECTIONS:

• Place the piloncillo cones, 1 cup water, orange juice and cinnamon in a medium saucepan over medium heat. Once it starts to simmer, reduce to medium-low heat, cover and let the piloncillo completely melt, about 8-10 minutes. 
• Add the clove berries, mashing with your fingers as you do, along with the apples and lime juice, and stir. Raise heat to medium and simmer uncovered for 20 minutes, stirring occasionally, until the syrup has thickened and the apples have gained an amber color.
• Add the vanilla and pumpkin puree, stir, cover partially (as the mixture will get jumpy), reduce to medium-low, and continue cooking for another 10-12 minutes, stirring occasionally. The mixture will look like a soft puree with apple chunks. Set aside and let cool uncovered. As it cools, it will thicken a bit more.

INGREDIENTS (Dough)

• 2.2 pounds (about 8 cups) all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups vegetable shortening or lard
• 1 cup sugar
• 1½ cups whole milk
• 3 large eggs, divided

 DIRECTIONS (Dough):

•  In a large mixing bowl, combine the flour, baking powder and salt. Add the shortening and break it apart with your fingers, combining it with the flour, until it feels like a fine coarse meal. Add the sugar and mix again. Add the milk and one of the eggs, lightly beaten, incorporating as you knead for a couple minutes, until you get a homogeneous dough. Set aside.
• Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a small bowl, beat the remaining 2 eggs to use for sealing the empanadas and the egg wash.
• Cut the dough into quarters. On a lightly floured surface with a floured rolling pin, roll out a quarter of the dough at time to under ¼-inch thick. Then cut out circles of about 4½-inches in diameter.
• One by one, add a tablespoon of apple filling and a ½ teaspoon of chopped pecans. Brush around the edges of the dough circles with the beaten egg. Close the empanadas, encasing the filling and sealing the edges with your fingers, and then seal the deal by pinching with a fork. Place the formed empanadas on the prepared baking sheets. Repeat with the rest of the dough and the filling; you can gather scraps of dough together and reuse. You will need to bake in two batches.
• Brush the tops of the empanadas with egg wash, then place in the oven. Bake for 23-24 minutes, until lightly golden on top and a bit more browned on the bottom.
• You can eat empanadas hot or at room temperature. They will keep for 5 days in a tightly sealed container.

Baked Feta Pasta - Serves 4

BAKED FETA PASTA - creamy and hearty in 45 minutes 

Adapted from: Washington Post

Yield: 4 large servings

Ingredients

• About 2 pints (16-18 oz / 500 grams) cherry or grape tomatoes
• 4 cloves garlic, halved lengthwise
• 1/4 cup + 1 tbsp extra-virgin olive oil, divided
• Kosher salt
• 1 block (7 ounces / 200 grams) Greek feta cheese - REAL feta cheese (sheep or goat's milk for the correct texture), such as Atalanta brand
• 1/2+ tsp crushed red pepper flakes, as desired
• Freshly ground black pepper
• Optional: Dash of dried Italian herbs (e.g., oregano)
• 12 oz medium-length dried pasta, such as campanelle, trotolle, rigatoni or rotini (anything that captures the sauce well)
• Fresh basil leaves, for serving (optional, but colorful)

Equipment: 9x13" baking dish, oven, large pot for pasta

Directions:

1. Position a rack in the middle of the oven and preheat to 400 degrees F.

2. In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1 tbsp of the olive oil. Sprinkle with some salt and toss to coat. 

3. Place the block of feta cheese in the center of the tomatoes and garlic, top with the remaining 1/4 cup olive oil, and sprinkle the entire dish with red pepper flakes, Italian herbs as desired, and a little black pepper. 

4. Bake for about 40 minutes, until the tomatoes have burst their skins.

5. After 20 minutes, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water, and then drain the pasta (don't rinse).

6. Mash the feta and tomatoes with a fork or potato masher. Mix until evenly combined and creamy. Add the pasta and mix, adding the reserved pasta water as needed if it looks a little dry. Taste, and season with additional salt and pepper, if desired. 

7. To serve, divide among bowls and top with plenty of basil leaves.

Classic Baguette

 

Source: Classic Baguettes Recipe | King Arthur Baking

Yield: 3-16” Baguettes or 6-8” Demi Baguettes

Ingredients

Starter (Poolish):

• 120g Unbleached All Purpose Flour
• 113g water, cool 80F
• 1/16 teaspoon active dry yeast or instant yeast or 25g healthy sourdough starter

Dough

• 420g Unbleached All-Purpose Flour
• 255g water, lukewarm 105 OF
• all of the starter
• 9g sea salt or 12g table salt
• 1 1/2 teaspoons active dry yeast or instant yeast

Timeline (~19 hours):

1. Make Poolish + Rest/Mature= 14 Hours
2. Make Dough + Rest#1= 45 minutes
3. Fold + Rest= 45 minutes
4. Divide Dough + Rest= 15 minutes up to 1 Hour
5. Log Fold & Final Shape + Rest= 1 Hour
6. Bake= 24 to 28 minutes

Directions:

1. Make Poolish: Thoroughly mix starter ingredients together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. Success= the starter should have expanded and become bubbly.
2. Make the dough: Mix and knead everything together by hand or mixer to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl. Place the dough in a lightly greased medium-sized bowl, cover, and let the dough rest and rise for 45 minutes.
3. Fold + Rest: Remove dough from container and gently deflate the dough then fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
4. Divide Dough + Rest: Turn the dough out onto a lightly greased work surface. Gently deflate it and divide it into three equal pieces. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes or up to 1 hour.
5. Log Fold & Final Shape + Rest: 
1. Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.
2. Turn the dough around 180° and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself. 
3. With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
4. Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche).
5. Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y"). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).
6. Note: Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.
6. Bake: 
1. If the baguettes have risen in a dish towel or couche, gently roll them (seam-side up) onto a transfer peel and then roll back over onto a piece of parchment, seam-side down. If you don't have a transfer peel, roll the baguettes onto a piece of parchment (seam-side down) and then place the parchment on a baking sheet.
2. Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
3. Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.
4. Bake the baguettes on the pan, or on a stone for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.
7. Storage: Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.