Beef Empanadas with a Side of Beef
Tuesday, January 11, 2011
Empanadas!
(serves 4)
These take a little more effort, but are always a hit. The fact that you are making pastry dough outside should earn you extra points.
for the dough:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 butter
1/3 cup reconstituted milk
fillings:
nutty/fruity - 1/2 cup chopped dried fruit with 2 Tbs chopped nuts, 1 Tbs butter, 1 Tbs brown sugar
chicken curry - 1 packet chicken, 1 Tbs chopped nuts, 1 tsp curry powder, 2 Tbs shredded cheese
taco meat - 1/2 ground beef cooked with diced onion, garlic powder and a dash of tomato base
veggie - 1/2 reconstituted veggies of you choice, 2 Tbs leftover cooked quinoa, 1 Tbs. butter, 2 Tbs cheese
*mix flour, baking powder, and salt
*cut in butter and add milk slowly until dough forms a crumbly ball
*roll dough into 12 smaller balls and roll each ball into a flat 4 inch circle with you nalgene bottle or just between your hands
*place a spoonful of filling on one side of each circle and fold in half making sure to seal the edge
*heat butter or oil in a pan and fry empanandas until brown on both sides
These take a little more effort, but are always a hit. The fact that you are making pastry dough outside should earn you extra points.
for the dough:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 butter
1/3 cup reconstituted milk
fillings:
nutty/fruity - 1/2 cup chopped dried fruit with 2 Tbs chopped nuts, 1 Tbs butter, 1 Tbs brown sugar
chicken curry - 1 packet chicken, 1 Tbs chopped nuts, 1 tsp curry powder, 2 Tbs shredded cheese
taco meat - 1/2 ground beef cooked with diced onion, garlic powder and a dash of tomato base
veggie - 1/2 reconstituted veggies of you choice, 2 Tbs leftover cooked quinoa, 1 Tbs. butter, 2 Tbs cheese
*mix flour, baking powder, and salt
*cut in butter and add milk slowly until dough forms a crumbly ball
*roll dough into 12 smaller balls and roll each ball into a flat 4 inch circle with you nalgene bottle or just between your hands
*place a spoonful of filling on one side of each circle and fold in half making sure to seal the edge
*heat butter or oil in a pan and fry empanandas until brown on both sides
Mug-o-Noodles
(serves 1)
This dish is great for winter travelers who want something easy yet satisfying. I also like to bring ramen along for emergency meals since you can eat it hot or "raw"
12 oz boiling water
top ramen
3 Tbs. potato pearls
2 Tbs. cubed cheese
2 Tbs cubed meat (salami, summer sausage, cooked bacon, etc)
2 Tbs. dehydrated peas and carrots
hot sauce to taste
*crunch up ramen and put in 20 oz mug with boiling water and seasoning packet and cover for 1 minute
*add potato pearls, veggies, meat, and cheese and stir
*top with hot sauce if desired
vegetarians can omit meat, and add more cheese and veggies!
This dish is great for winter travelers who want something easy yet satisfying. I also like to bring ramen along for emergency meals since you can eat it hot or "raw"
12 oz boiling water
top ramen
3 Tbs. potato pearls
2 Tbs. cubed cheese
2 Tbs cubed meat (salami, summer sausage, cooked bacon, etc)
2 Tbs. dehydrated peas and carrots
hot sauce to taste
*crunch up ramen and put in 20 oz mug with boiling water and seasoning packet and cover for 1 minute
*add potato pearls, veggies, meat, and cheese and stir
*top with hot sauce if desired
vegetarians can omit meat, and add more cheese and veggies!
Philly-style Pasta
(serves 4)
when you have a snow fridge to store your food in, your dreams of cooking with fresh ingredients becomes a reality!
1/2 pound noodles
1/2 pound ground beef
1/2 cup tomato base
4 oz. cream cheese
1/2 tsp garlic powder
1 tsp oregano
*brown the beef in a skillet or frybake, drain and set aside
*bring 4 cups of water to a boil, add pasta and cook for 10 minutes
* drain pasta, using 1 cup of the water to mix with the tomato base and spices
*combine all ingredients and stir over low heat until cheese is melted
when you have a snow fridge to store your food in, your dreams of cooking with fresh ingredients becomes a reality!
1/2 pound noodles
1/2 pound ground beef
1/2 cup tomato base
4 oz. cream cheese
1/2 tsp garlic powder
1 tsp oregano
*brown the beef in a skillet or frybake, drain and set aside
*bring 4 cups of water to a boil, add pasta and cook for 10 minutes
* drain pasta, using 1 cup of the water to mix with the tomato base and spices
*combine all ingredients and stir over low heat until cheese is melted
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