Wednesday, April 6, 2011

Jamaican Meat (Crazy) Patties



I've been on a kick to make dough lately...pizza, bread, anything I feel like!  I have not at all perfected it, but am having fun experimenting.   Dave's not picky about mis-shapen, weird n' dense, over-baked mistakes...which I love.  These actually turned out golden and flaky--yay!

My friend, Kavita introduced me to Jamaican  meat pies when I visited her in New Jersey a couple of years ago.  They are like spicy, curry hot pockets.  I found this recipe and adapted it a little with ground turkey, whole wheat flour, added vegetables and used less butter.  They were yummy!


IngredientsView Metric ]

Dough:
1 cupUnbleached all-purpose flour

1 cup Whole Wheat flour
2 teaspoonsSugar
1 teaspoonSalt
1 teaspoonBaking powder
1/2 teaspoonTurmeric
1 largeEgg
3 tablespoonsUnsalted butter; - at room temperature (I only had smart balance on hand)
2/3 cupWater

Filling:

2 mediumWhite onions; (about 2 cups)
1 tablespoonGarlic; - minced
1/2 cup pickled jalepeno peppers (or to taste--we like spicy)
1 poundGround beef; preferably round or sirloin
1 tablespoonCurry powder; preferably Madras (hot) style
1 tablespoonFresh thyme; - chopped (I used 1 teaspoon dried)
1/2 teaspoonSalt
1 teaspoonBlack pepper; - fresh ground
1 teaspoonSugar
2/3 cupBeef broth; homemade or store bought
1/2 cup Whole Wheat bread crumbs

1 cup frozen mixed vegetables

Dough:
Make the dough by hand or in a food processor.  Place the flour, sugar, salt, baking powder, and turmeric in the bowl of a food processor fitted with the metal blade. Pulse to blend the ingredients.
In a mixing cup, whisk together the egg and 2/3 cup water. Stir it all up with a wooden spoon.  I used my hands once it got doughy. Scatter the softened butter over the dough. Mix until the dough is very soft and moist but not sticky.  If the dough feels sticky, add about 1 tbl flour and knead until it is no longer sticky. Knead the dough up in the bowl until it makes a ball. Refrigerate for at least one hour before use.
Filling:
Throw onions and jalepenos in a food processor.  Mince the garlic. Heat the butter in a large skillet over moderate heat. Add onions, garlic, and Scotch bonnet and cook, stirring with a wooden spoon, until the onions are soft and translucent, about 2 minutes. Add the meat, curry, thyme, salt, pepper, and sugar, and cook, breaking up the meat lumps with the back of the spoon, until the meat is browned, about 5 minutes. Add the broth and reduce the heat to low. Cover and simmer until the beef is tender, about 8 minutes. Add the bread crumbs, stir well to combined, and continue to simmer until all the liquid is absorbed, about 2 minutes longer. Throw in frozen vegetables to taste. Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper if necessary. Let cool thoroughly.
Assemble:
Divide the dough into 6 pieces. Work with one piece of dough at a time, keeping the remainder covered in the refrigerator. On a lightly floured work surface, roll the dough piece out into a circle about 6 inches in diameter. Put about cup of the filling on the bottom half of the dough, leaving about a inch margin of dough exposed around the filling. Moisten the exposed edge with water. Fold the top half of the dough over the filling, forming a turnover. Join the edges by turning the bottom edge up and over and press the edge together. Press around turnover with the tines of a fork to seal.
Heat oven to 400 F. Place the patty on a lightly buttered cookie sheet. Cover sheet with a clean towel or plastic wrap until all the patties are formed to protect them from drying out. Brush patties generously with egg white and bake in preheated oven for twenty minutes, until light golden.
These are good with ketchup, but can be served with Jerk Sauce if you want to be all authentic. :)
Yield: 6 patties.

Crock Pot Baby Food

Today our Spook is 6 months old.  To celebrate,  we're going to introduce solids.  I've been making baby food out of produce we have around the house, and I had a novel idea.  Why not throw the stuff in the crockpot?
I actually read today that leaving the skins on while cooking retains more of the nutrients.

So I tried it, I used some sweet potatoes and a couple apples that needed to be used up. Just threw them in the crock pot with about a 1/2 cup of water. 

I froze in this fancy dancy flexible slicon tray.  They each yield 1 oz cubes, so it's easy to know exactly how much baby E's getting.  It worked fabulously!

Tuesday, April 5, 2011

Rock Chalk Jay Hawk!


In celebration of Dave's 30th birthday, we all went to see KU play at the Alamo Dome here in San Antonio.  KU won, and we had lots of fun.


Wednesday, March 16, 2011

Family Trip to Daddy's Favorite Store

I've started working on Spooky's room.  Last Sunday, we made a family trip to Lowe's to get some paint mixed.  Fun times!
Waiting for our paint
Starting Potty Training Early :)


Friday, March 11, 2011

Project Simplify: Master Closet

Being home, I've caught the spring cleaning bug.   I'm linking up to Tsh at SimpleMom to do Project Simplify.  I've had all week to work on it, and in my procrastinating glory, I did it Friday afternoon.

Here's the naughty BEFORE closet:

Crazy pile in the back corner
Can't open the door  all the way :(

Unused shoe organizer
In the end, I took two bags of clothes to the Goodwill, and two to the trash can!  Woot!

I had bought this shoe organizer a couple weeks ago, and finally put it together and sorted out the craziness  that was my shoe pile in the back of the closet.  Now I won't have to determine which pair of shoes I wear based on which pair I find first.

Pretty :)
I wrangled up all my scarves and put them on this nifty scarf hanger
I still have to go through my jewelry
I just got out of the Army, so I got to get rid of all my old uniforms.  That freed up quite a bit of closet space and resulted in TWO empty drawers in the dresser!




Ahhhhh AFTER:

I thought I needed to buy more hangers before this....I ended up with a ton left over.
The back corner of the closet...now we can open the door all the way!
Now off to play with Spooky!






Wednesday, March 9, 2011

Sunday, November 21, 2010

Spinach and Mushroom Quiche with Wild Rice Crust

Today is a fabulously cloudy and cool autumn Sunday.  Great for dilly-dallying, enjoying a cozy baby snuggled close in the Moby, and doing a little cooking.


We had a bag of spinach and a Costco-sized container of mushrooms that were going bad needing to be used. 

Serves 6.
Adapted from Cheap Healthy Good via All Recipes. 




1 tablespoon olive oil 
1 medium onion, chopped
8 ounces button mushrooms, sliced
1 10-ounce bag fresh baby spinach, roughly torn or chopped
2 extra large eggs
5 extra large egg whites
1-1/2 cups cheese grated (I used sharp cheddar, but any kind will work)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper (or more if desired)
1 box Uncle Ben's Wild Rice, prepared A few shakes cayenne pepper (optional)

1) Preheat oven to 350°F. Coat a 9-inch casserole dish or deep pie pan with cooking spray.

2) In a large nonstick skillet, heat oil over medium-high heat. Add onions and mushrooms. Saute 5 or 6 minutes, until onions start to soften and ‘shrooms are a little browned.

3) Add spinach. Spread around and cook until almost all of the leaves are wilted, stirring occasionally. 

4) When finished, pour spinach mixture on to a plate. Spread out and let cool for a few minutes. (You’re doing this so it won’t cook the eggs prematurely when they're combined.)


5) Prepare the Uncle Ben's Rice according to package directions.  Spread into the bottom of your dish.
6) Combine eggs and egg whites in a large bowl. Beat lightly. Add cheese, salt, pepper, and cayenne if using. Stir. Add spinach mixture and stir quickly to blend. Quickly pour into pie pan and shake a little to spread out.

7) Bake about 30 minutes. Remove from oven. Let cool 10 minutes. Serve, enjoy!