Classic Chicken Empanadas

Classic Chicken Empanada
with Frisee, Fennel and Apple Salad

Today's lunch came to us courtesy of Eleni's Empanadas. Paired with a fresh Frisee, Fennel and Apple Salad, Eleni's Classic Chicken Empanadas are perfect for a light lunch. 

Frisee, Fennel and Apple Salad

1 head of frisee lettuce, chopped

1/2 head of fennel, sliced

1 large red onion, sliced thinly

1 Granny Smith apple, sliced thinly

canola oil

white wine vinegar

1 tbsp mustard

salt

pepper

1. Wash and chop the frisee lettuce. Allow to dry in a colander.

2. Clean and slice the fennel. Add to the frisee lettuce.

3. Peel and slice red onion. Place the onion in a small bowl with cold water. Let it stand for a few minutes. This draws out the bitterness of the onion.

4. Peel and slice the apple into thin slices. Add to the frisee lettuce and fennel.

5. In a large salad bowl prepare the dressing. Pour the canola oil, white wine vinegar, prepared mustard, salt and pepper and mix well. Add the greens and mix until coated well with the dressing.

Roasted Chicken with Peas & Carrots

Roasted Chicken with Peas & Carrots

Many years ago, my Mom had come across this recipe in a local Greek newspaper and gave it a try. Since that day it had become a staple at the Karipidis house. It's been many years since I've ate or made this dish that is very simple to make and delicious to eat. It is a perfect summer meal. Last night, I served this to my family and they loved it.

4 chicken breasts, skinless, bone-in

paprika

oregano

salt

pepper

olive oil

1 bag of peas & carrots, frozen

1 onion, diced

3 to 4 garlic cloves, diced

1 chicken stock cube

1 cup tomato sauce

fresh mint

1. Preheat the oven at 425F. Meanwhile marinade the chicken breasts with olive oil, paprika, oregano, salt and pepper. Roast for 30 minutes.

2. After 30 minutes, remove the chicken breasts and add the frozen peas & carrots, onion, garlic, chicken stock and tomato sauce. Mix well and replace the chicken breasts on top of the vegetables. Continue roasting for 30 minutes.

3. If you like your chicken crispy on top, remove the lid from the roasting pan for 10 to 15 minutes. 

4. Serve with crusty bread to soup up all the yummy juices from the chicken and the vegetables.

Causa Con Huacaina

Causa con Haucaina

The first time I was introduced to Causa was in Christmas 2009. That was the first Christmas I was with my husband Rafael. We had been invited to their family's big Christmas celebration. At that time Rafael and I were at the beginning of our relationship and I was unfamiliar with most of the Peruvian foods. The only Peruvian dish I was exposed to was Aji De Gallina because Rafael had made it for me one night. Since I enjoyed Aji de Gallina, I felt confident that I would enjoy most in not all the dishes in this eclectic cuisine of Peru. Causa is one of those dishes that are perfect for a hot summer's eve. Although, the prep time is a bit time consuming the result is worth the work. Plus you can make a big pan of Causa and keep it for leftovers. I paired it with my Huacaina Sauce and Salsa Criolla.

8 large yellow potatoes

1 tbsp butter/margarine

salt

pepper

1/2 cup milk

3 cans of flake tuna

2 tbsp mayonnaise

juice of 1 lemon

salt

pepper

1 tbsp of minced garlic

3 avocados

4 eggs

Huacaina Sauce

Salsa Criolla

1. First put the potatoes and eggs to boil. Boil the potatoes for about 40 minutes or until they are tender. Boil the eggs for 10 minutes. Set eggs aside to be peeled and sliced.

2. Meanwhile, prepare the other ingredients. Place drained tuna in a mixing bowl along with the mayonnaise, lemon juice, garlic, salt and pepper. Stir together and set aside.

3. Slice the avocados and eggs into thin slices. I use a egg slicer to slice the eggs because I like to have uniform egg slices.

4. Last prepare the mash potato. After allowing the potatoes to cool down, peel and mash along with the butter, milk, salt and pepper. Mash until smooth.

5. Now, it is time to assemble. In a large Pyrex of baking dish, place your first layer of mash potato (split the mash potato into two helpings). Next, add all of the tuna mixture. Then, add the egg slices followed by the avocado. For the layer of egg and avocado season as you go with salt and pepper. Lastly, add the second helping of mash potato. Make sure that each layer is smoothly packed.

6. Cover with foil or plastic and place it in the fridge until you are ready to serve.

7. When you are ready to plate the Causa have the Huacaina on hand along with a Salsa Criolla. These two dishes are perfect compliments to the Causa.

Black Bean & Chicken Rice Casserole

Last night's dinner was inspired by a bunch of leftovers I had in the fridge for a couple of nights ago. I don't have anything against leftovers; in fact they have saved me time and time again. However, I tend to get bored of the same meal twice that is why I am always looking for new ways to transform leftovers into other dishes such as last night's creation.

 Black Bean & Chicken Rice Casserole

2 cups pre-cooked rice (I used Basmati)

1 jar of ready made salsa (I used Tostitos)

165 g of marble cheddar cheese, shredded

2 cups black bean chili

1 1/2 roasted chicken breast

                

1. Oil the bottom of your Pyrex baking dish so that the rice does not stick to the dish.

2. Preheat oven at 425F.

3. As you are preheating the oven, warm up the rice if it has been in fridge for 10 minutes. This should give you enough time to prepare all the other ingredients.

4. Next, shred the cheese and dice up the roasted chicken. Set aside.

5. Once the rice is warmed up enough spoon it  into the dish. Sprinkle in some of the cheese. Mix in some of the cheese to create a clue for the rice. Spoon on 1/2 of the salsa on top of the rice.

6. Then spoon on the black bean chili, followed by the roasted chicken.
                                                                               
7. Lastly, cover the chicken layer with the rest of the salsa and cheese. Place in the oven for 20 minutes
    to allow all the layers to cook together and melt the cheese.

                                                                               

* For the recipe for the Black Bean Chili check the March 2013 issue

* For the roasted chicken, simply chose the cut of chicken you want to roast. I used chicken breast. Marinade with your favourite seasonings and roast in a 425F oven for 45 minutes. 30 minutes covered. 15 minutes uncovered.

Huacaina - Peruvian Spicy Feta Sauce

Huacaina - Peruvian Spicy Feta Sauce

My journey with Peruvian food started when I moved in with my husband in 2009. Before meeting Rafael the only Latino food I was exposed to was Mexican and the odd Cuban dish. To be completely honest I was ignorant to the culture of Peru, especially their food. I have heard of Macchu Picchu and I knew that Peru was famous for their llama wool products but that was the extent to my knowledge of anything Peruvian. Now, fours years later I feel more confident when I say that I know more about Peruvian culture. By embracing the eclectic cuisine of my husband's homeland I feel closer to Rafael and his family. Although, yo hablo espanol un pocito, at least we can share a meal together that I have learnt to make and enjoy making every chance I get. Some dishes are time consuming and need much planning. Other dishes ask for hard-to-find ingredients, like Papa Seco, which dehydrated potato flakes. This latest recipe on my Peruvian repertoire is still to make and delicious with boiled potatoes, over Causa or as a compliment to some of my Empanada varieties such as Lomo Saltado or Chorizo.

200 g feta

2 cups milk

20 unsalted soda crackers

2 tbsp aji de amarillo

1 tbsp turmeric

1 tbsp minced garlic

salt

olive oil.

Place all the ingredients into a blender and blend until smooth. Keep refrigerated until you are ready to serve this velvety concoction. 

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Greek wines maturing thanks to global demand | Neos Kosmos

Greek wines maturing thanks to global demand | Neos Kosmos. In support of the Greek Revival I want to share this encouraging article with my readers from all over the world. The next time you are in your local wine or liqour store please pick up a Greel wine of your choice. You will not be disappointed. My favourite for summer to pair with fish. seafood or poultry is Moskofilaro.

Skotidakis Feta

SKOTIDAKIS FETA

 I wanted to share this amazing product made by Skotidakis. This is by far the best Feta I have eaten or used in Canada. The texture is firm and it's flavour is briny without being too over salty. The combination of cow's and goat's milk is perfect for our North American taste palate. I use Skotidakis Feta for cooking at home and I use it in my Empanadas.

The Empanada varieties where you will taste Skotidakis Feta are:

El Greco (Spinach & Feta)

Tres Quesos (Three Cheese)

Mediterraneo (Shrimp & Artichoke)

Savour the flavours today with ordering at Eleni's Empanadas. Limited time promotional prices and special give away. Order 1 dozen and get 1/2 dozen free. Promotion good until July 22nd. Place your order at elenisempanadas@gmail.com

Classic Beef Empanadas

ELENI'S EMPANADAS
introduces
The Classic Beef Empanada

Not just for snacking or parties
but a perfect light dinner paired with Salsa Criolla

Order today and take advantage of the promotional special.
Order 1 dozen and receive 1/2 dozen free.

$15.00/dozen

Place your order today at

elenisempanadas@gmail.com

Blueberry Bliss

ELENI'S EMPANADAS
introducesBLUEBERRY BLISS EMPANADAS


$15.00/dozen
Promotional Price good until July 22nd.

Order 1 dozen today to receive 1/2 dozen free.

Email your order at

elenisempanadas@gmail.com

Sausage with Three Peppers on Spaghetti

Sausage with Three Peppers on Spaghetti

For a simple and quick dinner idea try this dish. Sausage with Three Peppers on Spaghetti. It is sure to keep everyone happy around the dinner table.

4 sausage links

1 red pepper, sliced

1 yellow pepper, sliced

1 orange pepper, sliced

1 cup of Kalamata olives, pitted

2 large tomatoes, quartered

1 red onion, sliced

1 tbsp minced garlic

salt

pepper

1/2 tbsp oregano

1/2 tbsp basil

spaghetti

1. In a large frying pan or on the barbecue brown the sausage until cooked through. Set aside.

2. In the same pan saute the onion, peppers, garlic until slightly tender. Meanwhile, slice the sausage into bite size pieces. Add to the sauteed vegetables.

3. Add the Kalamata olives and tomatoes. Simmer for 10 minutes on medium/low heat.

4. Serve with your favourite pasta.