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.

Moroccan Quinoa with Carrots and Raisins - Serves 4

Ingredients:

• 3 cups low-sodium vegetable broth
• 2 cups uncooked quinoa
• 2 teaspoons olive oil
• 1/2 tsp curry powder
• 1/2 tsp turmeric powder
• 1/4 tsp cinnamon
• 1 yellow onion (finely diced)
• 2 carrots (thinly sliced)
• 2 scallions (thinly sliced)
• 1/4 cup slivered almonds
• 1/2 cup golden raisins
• 1 apple diced
• 1/2 cup frozen peas
• 1 chicken breast - shredded (suggest grilling with the Ginger Miso Sauce)

Instructions:

1. Bring broth to a boil in a large pot. Stir in quinoa and reduce heat to a simmer. Cover and allow to simmer for 15 minutes. Remove from heat and allow to rest, covered, for 5 minutes more.
2. While quinoa is cooking, add olive oil, curry powder, turmeric, and cinnamon to a large pan over medium heat. When spices become fragrant, add onion, peas, and carrots. Cook until onions begin to soften. Remove from heat.
3. When quinoa is done, pour the spiced mixture over the quinoa. Add-in scallions, almonds, raisins, and apple. Stir to thoroughly combine.

Roasted Carrot Soup with Carrot Top Pesto - Serving 4 - 6

Adapted From: America's Heartland


Difficulty: 2

INGREDIENTS

• Soup Ingredients:
• 5 large carrots, peal and the cut into 1" slices
• 1 sweet and tart apple (e.g., gala), cut into wedges
• 1 small onion (yellow), thick slices
• 2 celery stalks, cut into 1" slices
• 2 cloves garlic, peeled and sliced
• 2 kung pao peppers (or jalapeno/serrano)
• 2 tbs olive oil
• pinch chile powder
• salt and pepper
• 2 cups vegetable broth
• heavy cream (optional)

• Pesto Ingredients:
• 2 carrot top bunches, washed
• 1 cup fresh basil
• 1/4 cup walnuts
• 1 garlic clove, pealed
• 1/4 cup parmesan cheese
• 1/4 cup pecorino romano cheese
• salt and pepper
• 1/2 cup olive oil

DIRECTIONS

• Prepare mise en place
• Soup Preparation:
• Preheat oven to 350 degrees
• Place carrots, apple, onion, celery, garlic, pepper, chile powder,and olive oil on a baking sheet. Season with the salt and pepper. Roast for 25 minutes or until veggies begin to brown.
• Place all ingredients plus the vegetable broth into food processor and puree. Place pureed contents into a stock pot to keep warm.
• Pesto Preparation:
• Place all ingredients into the food processor and blend until smooth. 
• Presentation:
• Place a dollop of pesto on top in each bowl of soup, Lightly drizzle 

Sauteed Cauliflower and Apples with Pecans - Serves 4

From RealSimple October 2013

Grade Level - 2, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Hands-on Time: 30 minutes

Ingredients

• 1/4 cup chopped pecans, toasted
• 2 tbsp. olive oil
• 1/2 cup water
• 1 small shallot, chopped (onion is ok)
• 1 small head cauliflower (~1.5 lbs), cut into florets (~ 5 c)
• 1 red apple (ie, Fuji, Braeburn, etc), thinly sliced
• 1 tsp fresh thyme leaves, or 1/2 tsp dried
• 2 tbsp. unsalted butter
• Kosher salt & pepper

Directions:

1. Heat oil in a large skillet over medium-high heat.  Add the shallot and cook, stirring frequently, until softened, 3-4 minutes
2. Add cauliflower and 1/4 tsp each salt and pepper and cook, tossing occasionally, until golden, 4-6 minutes.
3. Add the apple, thyme, and water.
4. Cover and cook until the cauliflower is tender, 8-10 minutes more.
5. Stir in the butter and sprinkle with the pecans.

Optional:
Step #3: Do not add the 1/2 cup of water.  Rather, after adding the apple and thyme to the dish, transfer it all to an oven-safe baking tray/dish and bake at 400F for 15 minutes.

Apple Pie

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Ingredients
Filling:
3/4 to 1 cup sugar (1/2 white and 1/2 brown)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon grated lemon rind
2 tablespoons flour
6 cups pared, sliced apples
1 tablespoon lemon juice
2 tablespoons butter (cut into pieces and added to pie before you add top layer)

Pastry:
2.6 cups sifted all-purpose flour
1 teaspoon salt
1 cup shortening
5-6 tablespoons cold water

Equipment/Other
Pie Pan/Dish (9.5" Pie Pan)
Flour pin

Directions

1. Mix filling ingredients and set aside while pastry is formed.
2. Sift flour, add salt, cut in shortening, and add tbsps of water last.
3. Work all ingredients. Cut in half. Roll out each half on floured board.
4. For top layer, cut vertical lines in top crust to allow pie to breathe as it bakes.
5. Bake 10 minutes at 450 deg F; reduce temperature to 375 deg and bake for 40-50 minutes