Theme: Argentine

Empanadas, Chipas, Hearts of Palm Salad, & Chocotorta

 

It was a feast this week! I found so many interesting recipes this week and just couldn’t decide, I will definitely be making these again and trying more Argentine recipes that I couldn’t get to this week. This was honestly one of the tastiest meals I have had in such a long time.

Empanadas
Adapted from this recipe. Makes approximately 20 empanadas.

1 package refrigerated pre-rolled pie crust (2 crusts)
1 egg beaten with 2 tbsp water
1/4 block firm tofu, crumbled + 1/2 cup Gardein Beefless Ground (can substitute ground beef or turkey)
1/2 medium yellow onion, finely chopped
1 clove minced garlic
1/2 tsp salt
1/2 tsp paprika
1/2 tbsp ground cumin
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1 hard boiled egg, finely chopped
1/4 cup pitted green olives, finely chopped
1/4 cup raisins, finely chopped
Olive oil or ghee for sauteing

Saute onion in oil or ghee until slightly soft. Add in spices, herbs, and garlic and cook a couple of minutes until fragrant. Add in vegetarian proteins or meat of choice and cook until nicely browned and cooked through. Remove from heat and stir in boiled egg, raisins, and olives. Add additional salt and pepper to taste. Cool completely.

Preheat oven to 450 F. Unroll store-bought crusts on a lightly floured surface and give them each a few rolls with a rolling pin until just slightly thinner. Use a floured glass or cookie cutter to cut out circles approximately 3 inches in diameter. Smaller or larger circles will work just fine, they will just hold different amounts of filling. Place a rounded teaspoon of filling on a circle of crust, dab a small amount of water around the edge of the circle with your finger before pinching the empanada shut into a half circle. Pinch the edges tightly with your fingers or seal by crimping with the tines of a fork. Arrange the empanadas in rows on a lightly greased cookie sheet and brush with egg wash. Bake 12-16 minutes or until golden brown.

Serve with your favorite dipping sauce. I used homemade chimichurri sauce loosely based on this recipe.

Chipas (Yummy Little Cheese Breads)
These are best fresh out of the oven, and make sure not to over-bake! Recipe here.

Hearts of Palm Salad
I was pretty skeptical of this recipe as I had never really tried hearts of palm, and the recipe was from Weight Watchers. Not exactly my go-to recipe source. Holy smokes this salad was so freaking fresh and delicious. Definitely a summer must-eat. Recipe here.

 

IMG_0749

Chocotorta
Adapted from this recipe. Makes ~10 generous portions (but good luck eating one portion).

4 sleeves chocolate graham crackers (you’ll need 2 boxes)
1 13.4 oz can dulce de leche
1 8 oz tub whipped topping, defrosted
2 4 oz packages neufchatel cheese (or cream cheese), softened at room temperature
shallow dish with milk of choice

In a stand mixer or with a hand mixer in a large bowl, mix cream cheese until fully softened and whipped. Add in dulce de leche and mix until fully combined. Add whipped topping and mix just long enough until uniform.

Before placing each graham cracker, submerge in milk for a split-second to slightly moisten. In a 9 x 13 inch pan place a layer of graham crackers, fully covering the bottom. spread 1/3 of the whipped mixture smoothly across the top, fully covering the graham crackers. Repeat this process twice more for a total of three cracker layers and three whipped layers with a whipped layer on top. Cover and refrigerate at least 4 hours (I prefer at least 24 hours). Cut and serve and just TRY to stop eating it.

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