Empanada La Canadiana

Empanada La Canadiana

Good Morning! Yesterday, I created a new Empanada. I'm calling it Empanada La Canadiana because it has ingredients indigenous to Canada. I've got 4 types of empanadas now in my repertoire of empanadas. There is the traditional Chilean Empanada, the Peruvian Empanada, the Veggie Empanada and now Canadiana Empanada.

INGREDIENTS

3 packages of empanada shells (12 in a pack)
1 1lbs turkey breast, roasted and shredded
1 cup undressed coleslaw mix
3 tbsp turkey gravy
2 hardboiled eggs, diced
1/3 cup dried cranberries
200 g cheddar cheese, diced
1 tsp ground sage
1 tsp ground thyme
2 tbsp canola oil



1. Place 1 tbsp of the stuffing on one side of the emapanda shell, fold over and crimp with a fork or twist edges to close.

2. Put empanadas on a cookie sheet, puncture holes with a fork and brush on some canola oil.

3. Bake in a preheated 400 F for 25 minutes or until golden brown on the tip and bottom.

The stuffing should be enough for 36 empanadas. I didn't have enough shells for 36 so I improvised and made this round Empanada Luna.

Nutrition Facts

Serving Size 104 g

Amount Per Serving

Calories  197 Calories from Fat  51

% Daily Value*

Total Fat  5.7g 9%

Saturated Fat  1.9g 9%

Trans Fat  0.0g

Cholesterol  46mg 15%

Sodium  269mg 11%

Total Carbohydrates  21.0g 7%

Dietary Fiber  1.1g 4%

Protein  17.2g

Vitamin A 2% • Vitamin C 2% Calcium 4% • Iron 11%

Nutrition Grade C-

* Based on a 2000 calorie diet

Leftover Lovelies

Leftover Lovelies

There is nothing more satisfying to a cook when you create a delicious meal out of leftovers and whatever you have in your fridge. The other day, as I was walking to my parents' house I was thinking about what to make for dinner. I;m sure all you cooks out there can sympathize with my dilemma. Even if you are the greatest chef in the whole wide world, sometimes you are stuck. It's kind of like writer's block. By the time I came home a remembered that I had a fillet of trout in the fridge that I had already baked and decided that I would create something with that. Along with the trout I noticed I had a half of a red onion, 1 red pepper, a few celery stalks and a container of mushrooms. "That's it! I'm make a stir fry." I said excitedly to myself. I through in some soy sauce, fish sauce, rice wine vinegar, half a lime and this Thai Seasoning mix from Club House. When we sat down to eat, Rafael was raving about how delicious it smelled in the kitchen. Not only was he raving about the aroma of the food but on first bite he was swooning, "Que rico! Bravo Eleni!"