Christmas/La Canadiana Empanada

ELENI’S EMPANADAS

Empanadas for every occasion

Introduces the Christmas/La Canadiana Empanada

Roast Turkey

Stuffing

Pecans

Dried Cranberries 

Turkey Gravy

Frozen unbaked $18.00/dozen 

Frozen baked $21.00/dozen

Baked & Delivered $26.00/dozen

Happy Gravy Making

Good morning and happy holidays readers! I hope you are all having a fabulous time spending these special moments with loved ones. Since we are out of town, I`m not in the kitchen creating new dishes. In terms of cooking, the only thing I did was make the gravy for Sandra`s Turkey on Christmas Eve.

TURKEY GRAVY

1 cup of turkey juices from the roasting pan
2 cups of boiled water
1 tsp corn starch
1 tbsp flour
salt

1. Ladle out 1 cup of turkey juices from the roasting pan into a small sauce pan. Bring to a boil.

2. Add the 2 cups of boiled water. Continue boiling.

3. In a small cup or bowl mix a bit of lukewarm water and corn starch. This is going to help the corn starch to mix well with the liquid without clumping and will make a smooth gravy.

4. Add the flour into the sauce pan and lower heat. Whisk continuously until flour is dissolved and gravy starts to thicken.

5. Last, pour in the corn starch and whisk together. The gravy should thicken up immediately. Taste for seasoning.

You can use this method to make gravy for any type of roast meat.

First Order

Classic Beef Empanada

El Greco Empanada (Spinach & Feta)

I would like to thank Pretty Bird Accesories and Northtown Way Coco Loco for chosing
Eleni's Empanadas
for their events. Best wishes to you both and may the New Year bring us together again.


Eleni's Empanadas

is taking orders for 2013. To place an order call 647.786.0377 or email to elenisempanadas@gmail.com

Mediterraneo Empanada (Shrimp & Artichoke)

Mediterraneo Empanada

Eleni's Empanadas introduces - Mediterraneo Empanada for the Seafood Lover.

Shrimp
Artichokes
Cherry Tomatoes
Feta
Lemon
Garlic
Salt
Pepper
Olive Oil

El Greco Empanada

 Eleni's Empanadas introduces - El Greco

This simple and delicious empanada is a perfect vegetarian option or for those who like a little Greek with their Latino.

Spinach
Feta
Egg
Mint
Salt
Pepper
Green Onion

Moroccan Chicken

This is my latest creation, Moroccan Chicken. I was inspired to make this dish after seeing something similar in the latest Chatelaine magazine.














MOROCCAN CHICKEN

9 pieces of chicken thighs, boneless and skinless
1 pint of cherry tomatoes
1 cup sultana raisins
1 cup of pimento olives
1/2 cup red wine
1 tsp cinnamon
1 tbsp cumin
1 tbsp paprika
1 tbsp mint
salt
pepper
3 to 4 bay leaves

1. In a deep pan or dutch oven, brown the chicken on both sides on medium-high heat. About 15 minutes.

2. Pour red wine into pan and simmer for 15 minutes on medium heat. Add the bay leaves.

3. Stir the chicken thighs and add the cinnamon, cumin, paprika, mint, salt and pepper. Mix together.

4. Immediately add the tomatoes, olives and pimentos. Combine and simmer for 15 minutes on medium heat. Cover at this point so the juices do not evaporate.

5. Serve with seasoned quinoa. 2 cups quinoa to 4 cups water. Add canola oil, salt and pepper. Boil for 15 minutes.

Chicken Chili

1

Chicken Chili is one of those recipes that are very versatile in that you can use any cut of chicken and any vegetable and bean combinations you can come up with. You can also substitute the chicken for beef or keep it vegetarian. My recipe is has all the basic ingredients you need to a chili base. Remember you can use the leftovers for other recipes such as Chicken Chili Bake or Chicken Burritos.






CHICKEN CHILI

1 lbs ground chicken
1 onion, diced
3 to 4 garlic cloves, chopped
2 red peppers, diced
3 celery stalks, diced
1 pint of mushrooms, diced
1 can black beans
1 cup corn
1 can of diced stewed tomatoes
1 tsp cumin
1 tsp oregano
1 tbsp cilantro
1 tbsp paprika
1 tbsp chili powder
1 tsp aji colorado (hot red pepper paste)
salt
pepper
2 cups chicken broth

1. Brown the chicken until cooked well. About 15 minutes on medium-high heat. Season with salt and pepper. Set aside in a bowl.

2. In the chicken juices saute onions, garlic, peppers and celery. Add the cumin, oregano, cilantro, paprika, chili powder and aji coloardo. Saute for 10 minutes.

3. Add the mushrooms and continue sauteing for another 5 to 10 minutes.

4. Return the cooked chicken into the pot. Stir in the stewed tomatoes, chicken broth and black beans. Bring to a simmer for 30 minutes on medium heat.

5. At 20 minutes add the corn and continue simmering.