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Total time: Full recipe of 30 empanadas will take close to 3 hours. Plan on 1 hour per 10 empanadas.
 A great addition to our "Meximeal"!! This dough made only 9 of my preferred sized empanadas the first time I did it. I’ve had mixed results since.
Filling
1 pound of hamburger (or shredded meat of your choice)
.5 pound of sausage (I like a tube of Jimmy Dean sausage) (optional!)
1 can of black beans (or one cup dry beans, soaked over night and boiled for 10 minutes)
1/2 an onion, finely chopped
1 poblano pepper, finely chopped
1-3 serranos, finely chopped
1/2 can of corn
1 tomato, pureed
2 cloves of garlic, finely chopped (I like to use 2 tablespoons of the garlic that’s already chopped up in a jar)
1/4 cup or more of cilantro, finely chopped
salt, pepper, and cumin to taste
1-3 cups of corn or vegetable oil
Prepare empanada dough as directed; set aside. Brown meat in medium skillet on medium heat; drain. In a large mixing bowl, add all of the ingredients and mix well.
Shape dough evenly into 9 balls, using about 3 Tbsp. of the dough for each ball. Flatten each ball into 6-inch round with a rolling pin. Spoon about 1/4 cup of the meat mixture onto center of each round. Fold dough rounds in half to enclose filling; press lightly on tops to remove any air pockets. Seal edges with fork or fold over and press down.
Heat oil in large deep skillet to 375°F (you can flick a drop of water into the pan and it’ll sizzle). Add empanadas, in batches of three or four; cook 3 min. on each side or until golden brown on both sides. Remove from oil; drain well. Cool slightly before serving.
This filling makes about 30 empanadas!!! I had no idea it was going to make so much! I wouldn’t do that much meat again! I made 9 for JB and Brett and myself, and then I put the rest of the filling in the refrigerator. I made 9 more the next day, and I still had too much filling leftover. So… cut back on the meat and vegetables for a smaller amount of filling.
We served them with cheese, sour cream, homemade grilled salsa and guacamole.
Total time: 15 minutes.
From the folks over at Kraft Food & Family.
2 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 cup lard
1/2 cup water
COMBINE flour, salt and baking powder in large bowl. Cut in lard with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms a ball.
PLACE dough on lightly floured surface; knead 5 min. or until smooth and pliable.
WRAP tightly; set aside while preparing empanada filling.
How to Make Sweet Empanada Dough
Prepare as directed, substituting 1/2 cup sugar for the 1 tsp. salt.
Make Ahead
Prepare dough as directed. Wrap tightly and refrigerate up to 2 days. Remove from refrigerator about 30 min. before using. Let stand, covered, at room temperature until ready to use as directed.
Total time: 25 minutes.
Not really a risotto, but you’ll see. This is a simple vegetarian style dish, that in this case is cooked in an electric rice steamer.
two cups of Thai style jasmine rice
one tablespoon of sliced garlic
one tablespoon of ground ginger
one tablespoon of chopped shallots (purple onions)
one table spoon of red prik ki nu (birdseye or dynamite chilis) sliced
one table spoon of green prik ki nu, sliced
A quantity of good chicken stock, equal to the volume of water specified by the rice cooker to cook two cups of rice, plus two tablespoons. (I normally use a normal sized can of chicken broth and 1 cup of water.)
Place the rice in the cooker.
Stir fry the other ingredients (except the stock)
Add all the ingredients to the cooker, and switch on.
When the cooking time is finished the dish is ready to serve.
(if you wish you can add a pinch of saffron or turmeric to colour the
rice yellow.)
Special thanks to – Muoi Khuntilanont.
 Served here with another spicy Thai dip and pork satay (with rice and spinach). Total time: 5 minutes.
3/4 cup coconut milk
4 Tbsp peanut butter
1 Tbsp lemon juice
1 Tbsp soy sauce
1 tsp brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
1-2 dried red chilies, chopped (keep the seeds for heat)
Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often. The peanut sauce literally takes 2 minutes to stir together on low heat (all you’re doing is melting the peanut butter, really), so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat later.
 Tangy, sweet, spicy, lovesit. Total time: Approximately 4 hours.
* 1 head of cabbage, thinly sliced
* 1 carrot, thinly sliced
* 1/3 cup milk
* 2 fluid ounces plain yogurt
* 2 fluid ounces mayonnaise
* 1 tablespoon spicy vinegar
* 1 teaspoon dry mustard
* 1 tablespoon green onions
* 1 teaspoon of sugar
* 1 teaspoon cayenne pepper (optional!)
* salt and pepper to taste
Directions
Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.
In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.
 Use all the cloves!! Total time: 1 hour
Staple for Thai soup.
I use this in a lot of marinades and recipes.
One full head of garlic
2-3 cups of vegetable oil
Separate, peel and snip the ends of all the garlic cloves. Mash them up in your sturdy mortar and pestle or finely chop them in your food processor – both methods work. If you have time, there’s something to be said about the gratification in beating garlic in a mortar.
Caution! Turn on your overhead fan if you have one, or open the windows before you begin!
Fry in oil until golden brown (depending on how big your pile of garlic mash is, this could be one or two cups of oil!).
Pour garlic oil and remaining oil in a glass container for storage. Let cool completely before closing the lid. Keep up to 2 months. I keep mine in the cupboard next to my peanut oil and fish sauce.
 Use everything but the stem. Total time: Approximately 10 minutes.
Staple for Thai soup.
I use this in a lot of marinades and recipes.
4 jalapenos
2 cups of vinegar (approx)
Slice jalapenos and soak them in 2 cups of vinegar. Store up to 2 months in the refrigerator. (I use an old pickle jar or peanut butter jar.)
 Beautiful! No yellow here! Total time: Anywhere from 1 hour to 24 hours.
I decided that the presentation didn’t do the flavor justice. There’s just something about that bright yellow that really turned me off, plus it just took too long. I wanted to try something else.
2 T olive or peanut oil
2 T lemon juice
1 tsp ginger powder or 1 T fresh ginger root
1 tsp cayenne pepper
1 tsp garlic powder or fresh chopped garlic
1 pound of pork loin or chops
Marinate the meat for 4-24 hours.
This is the marinade I use when I don’t have time to let it soak overnight. It tastes equally as good as Pork Satay I, although the flavors are incredibly different. I use the same Peanut Sauce for both satay recipes, and I’ve taken to serving my pork satay and peanut sauce with spinach.
Dip fresh spinach into boiling water for 10 seconds, remove, drain, and serve immediately.
Served here with Thai “risotto”.
 Ahhh.. yes.. turmeric turns everything yellow... Total time: Anywhere from 1 hour to 24 hours.
As a half-Thai, I get asked regularly if I know any Thai recipes. Truth of the matter is, until recently, I only had three or four under my belt. I spent hours pouring over my new copy of True Thai, by Victor Sodsook, trying to decide what, when, how.. why.. and then I gave up. I decided instead, to go with Martha Day.
1/2 small onion, chopped
2 garlic cloves, crushed
2 T lemon juice
1 T soy sauce
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 T vegetable oil
1 pound of pork loin or pork chops
Mash or blend all of the ingredients into a marinade for the pork. Slice the pork into strips or bite sized pieces and marinate 4-24 hours. Fry in a pan until golden brown.
Serve with Peanut Sauce and boxed pilaf.
 Yummy!! Total time: Approximately 35 minutes.
I’m pretty sure he got it off a box somewhere…
dry ingredients:
1 cup cornmeal
1 cup all purpose flour
4 tsp baking power
1 tsp salt
1/4 cup sugar
wet:
1 cup milk, 1/2 stick melted butter, 2 eggs lightly beaten.
Preheat oven to 425F.
Mix dry ingredients thoroughly. (I like to add another 1-2 tsp sugar over the recipe to make it a little sweet, if you like cornbread like that.)
Pour in milk, melted butter and lightly beaten eggs.
Mix quickly but not till totally smooth, should be little lumps.
Pour in any pan or muffin tin that leaves a little room for them to expand.
Bake for 20-25 min or until slightly brown and crispy on top.
Cornbread with black bean soup shown here.
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