At this month’s Cooking Club we had a Latin American theme.  I usually try to make something I’ve never tried making before or something I think is creative or challenging.   So, I made arepas (sort of like corn flour rolls) but in case they didn’t work out, I had bought some frozen empanada dough discs (made with yucca and annatto).  It wouldn’t have mattered - I ran out of time- so if they didn’t work SOL.  (They weren’t too bad, but wasn’t my best dish.)

Anyway, on the following night since I had already defrosted the empanada discs and some stew beef from our CSA I suggested to my husband he make empanadas for dinner, which he did (he’s good like that).   I helped by grinding the beef in the food processor and making some of the sides, but that’s about all. I wasn’t too sure the kids would eat the empanada without any fuss, but I figured if they tried a bite they’d probably like them.  We told them that they were similar to tacos.  They all love tacos, and it stuck.  They just called them “those taco things” for days afterwards.

I was pleasantly surprised with the enthusiasm for the dinner even before it was fully assembled and in the oven; especially by my youngest two.  They were thrilled to see the meat go in the shells (I think meat is such a boy thing) and ate them with such gusto. 

We served a salad, black beans, brown rice, salsa and my husband’s delicious guacamole with the empanadas.  Though my youngest wouldn’t touch any beans, salsa or guac—he’s the pickiest of all three.

Beef Empanadas
10 pack of empanada shells (used Goya with yucca)  
1 pound beef (ground)
½ onion, finely diced
2 cloves garlic, minced
1 Tbsp chili powder
2 Tbsp tomato paste
1 tsp dried oregano
½ tsp ground cumin
handful chopped fresh cilantro
olive oil
water
salt & pepper

Pour Tbsp olive oil in a fry pan and get it hot.  Add the ground beef and cook until browned.  Turn down heat to medium and add onions and sauté until nearly translucent.  Add garlic, chili powder and cumin.  Cook stirring often for a couple of minutes then add the oregano and tomato paste.  Thin out with about ¼ cup of water (adjust according to desired consistency).  Salt and pepper to taste.  Take off heat and cool.  Stir in cilantro when cooled. 
Preheat oven to 350˚F. Place about 2 Tbsp of mixture onto center of a shell, brush a little water along edge then fold in half and press outside edge together.  Press with a fork around round edge to completely seal. 
Add Tbsp olive oil to hot pan.  Sauté each side until brown, then bake on parchment lined cookie tray for 20 minutes. Serve while hot. 

We had 4 extras that went into the freezer instead of the oven – my middle son asked me to serve it for dinner the following night (he had to wait 2 nights, but I was happy to oblige).

On Monday evening I brought my eldest to a swimming lesson that started at 6 pm but we had to leave the house by 5:30.  My husband was getting home just in time for me to leave the other two behind and give him quick kisses hello and goodbye.  I figured it was best to have dinner ready for everyone but my eldest and I would eat upon our return around 7:30.  I’d defrosted a haddock the day before so I needed to cook that.

Twenty-five minutes later I was out the door with dinner on the table for my two youngest and my husband: baked haddock with tomatoes, red onion, cilantro and lime (almost like a baked version of ceviche); basmati rice; baby spinach; broccolini and an avocado salsa. 

Baked Haddock with Tomatoes, Red Onion and Cilantro

                        This can be done with other flaky white fish as well.

1¼ pounds haddock

¼ red onion, chopped

2 plum tomatoes, chopped

handful fresh cilantro, chopped

juice from ½ lime

½ cup white wine

1 Tbsp olive oil

Sea salt and pepper to taste

(optional chopped Serrano pepper)

Coat oven proof pan with olive oil and place fish on top.  Cover with the wine, lime juice and other ingredients.  Bake for 10-15 minutes at 350F (depending on thickness of fish) until it flakes.  Serve over rice. 

 Avocado Salsa

2 ripe avocados, chopped

juice from 1 lime

handful of chopped cilantro

1 plum tomato, chopped

¼ red onion, chopped

¼-½ Serrano pepper or habanero pepper finely minced

tsp olive oil

Sea salt and pepper to taste

Gently mix ingredients in a bowl and chill for at least 10 minutes before serving.

I noticed when we got back that the two boys had done a great job on their dinner with one having left only a one inch piece of fish. Although I would have preferred to eat it fresh out of the oven, it was delicious.  Definitely something I’d serve again. My eldest son and I enjoyed ours together.  He dove into the rice first and then tackled the rest of it. Each and every boy ate all their veggies and my eldest gobbled up the salsa— I had to reluctantly give up some of mine!