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Tuesday, February 28, 2012

Beef Hand Pies


In honor of the upcoming holiday, the green, the mean, St Patrick’s day, I’m going to do something that’s an homage to Irish/English/British/Scottish (whatever) food.  One of my favorite things to make from that region of the world is shepherd’s pie. It’s hot, homey, filling, comforting, and cheap!!!  This is my twist on that classic dish.  Small pastries filled with beefy and veggie-y goodness that you can eat like a hot pocket (though these are MUCH better). Little ones might even eat their veggies without a fuss if they have a fun handy pocket to eat them out of.  I believe that the Brits call these ‘pasties.’ Try it! Many Noms.

Beef Hand Pies
 
3 diced potatoes (about 2 c.)
1 c. minced parsnip or turnip or rutabaga
1 c. diced carrot (or pre-cut matchsticks)
1/2 medium onion, minced
¼ c. frozen peas
1/2 lb. chopped beef or steak, or chop steak, or ground beef, whatever you have, small bite size pieces please
1/4 tsp. garlic powder
4 slices cooked chopped bacon
1 tsp salt
1/2 tsp pepper (more if you like)
2 9" prepared pie crusts

Line a baking dish with foil. Combine ingredients and spread in dish. Cover with foil.
Bake at 350°F oven for 30 minutes, uncovering during the final 10 minutes.
Unroll one pie crust on a baking sheet. It helps to cover the baking sheet with parchment first, or use a baking stone if you have one (I <3 my stone).
Make 4 mounds of mixture on the pie crust, one for each pie quarter. Brush edges and inner sides of circle with water. Cover with second pie crust. Using a sharp knife, divide along an X in the center of the circle (see photo). 
You should now have 4 wedge shaped food-pockets, flute the edges with a fork or your finger to make sure they are good and sealed. You wouldn’t want all that good stuff leaking out!
Brush tops of pies with 1 beaten egg white if you want super shiny crust. Cut a couple of vent holes in the top crust.
Bake at 375°F until tops are golden brown (about 30 minutes).
Take that British Isles!! Njoy!!!
Much love ~Ashe

Wednesday, February 8, 2012

Post Super-Bowl Munchie Fest

Indianapolis was the center of the universe this past weekend.  It is strange how one game of football can inspire such subculture. People wait all year for this one football game to go all out, some even buying new tvs, couches, and grills to accommodate the event.  There are super bowl themed everythings; stores have superbowl sales and specials. And then there is the food. OH the food, there are party trays of finger foods, frozen appetizers, chicken wings of every variety, crackers and chips and marvelous dips, and cookies and cakes, meats and breads.  There are even cookbooks written specifically for "game day" cooking, (and marketed towards men.)  It is a sub culture of excess and indulgence, where sitting on the couch with your buddies and gnawing on wings and swilling beer is encouraged. Iiiiiiiiinteresting. 

I certainly have nothing against wings and beer.  In point of face, they are one of my favorite things to munch when watching certain things (stanley cup). But wings have been done to death and until I find a really extraordinary new way to do wings, you will not see them on this blog. So I was going to post the recipe I made for the super bowl party I attended, but it didn't seem to get many rave reviews.  Since I strive only to post the BEST recipes I try, this one, for Hawaiian meatballs, is going on the chopping block.  If anyone wants it, I will oblige. There are, however, many other bite sized yummies in my repertoire, and I think that in honor of all the sports-themed gatherings we are a part of as Americans in the 21st century, it would be an appropriate avenue to explore.
So here goes with the first one, and one of my all time favorites:

Veggie Pizza

1 can store-bought crescent rolls
1 8 oz. block of cream cheese, softened to room temperature
assorted veggies diced (i use broccoli, carrots, peppers, cauliflower, and black olives, but use whatever you fancy, just as long as they are good RAW)
1/2 tsp dill
2 cloves of garlic, minced or pressed
chopped fresh parsley (optional)


Preheat the oven according to package instructions on the rolls.
Unroll the dough in one long piece, do not separate at perforations, and place on a baking sheet or jelly roll pan.  Bake for approx. 10 min, until just golden brown, do not over bake. Remove from oven and let cool completely.
Meanwhile, mix cream cheese with dill and garlic, and chop veggies, I usually go by 1/2 inch or less bits with this dish and you will see why.
When dough is cool, spread an even layer of cream cheese over the surface, go all the way to the edges.
cover the cream cheese mixture with all the chopped veggies, laying them on as thick or thin as you want, press to assure they stick. Cut the pizza into bite size squares and serve, (this is why the veggies must be cut small, you want a little bit of everything on each piece.) This can be eater either at room temp or chilled in the fridge for an hour or so.  Either way, its great. Simple, delicious, vegetarian, and yes, even a bit healthier than some of those deep fried game day snacks.



Herb and Garlic Beef Pinwheels

This recipe again uses my old favorite stand-by, the store bought crescent roll. I use these little buggers for more things than just serving alongside the mashed potatoes and gravy.  They are very versatile, especially when it comes to appetizers.  They are inexpensive, last a long time in the fridge, and can be filled with all sorts of yummy things to make them more interesting (i admit that alone, they are rather dull).  Wrap one around a half a hot dog and you have pigs in a blanket, roll one up with a bit of shredded mozzarella and pepperoni, brush with garlic butter and you've got a pizza roll (ooo, I'll have to make that one tonight!). These are a touch more sophisticated than the kid friendly munch mentioned above, and are just as, if not more delicious. 

Herb and Garlic Beef Pinwheels

1 can store-bought crescent rolls
1 small  onion, chopped
3 cloves garlic, minced
1/2 lb deli roast beef, cut into thin strips
1 tsp basil
1/4 tsp black pepper
1/2 tsp thyme
pinch of salt
1 Tbsp EVOO (extra virgin olive oil)
sesame seeds (optional)

Preheat oven to 375
Heat olive oil in a small skillet over medium heat
Add onion and garlic and cook for 3 to 4 min, stirring occasionally until onion os soft.  Remove from heat.  Add beef, basil, thyme, pepper, salt, and toss to mix well, set aside.
Unroll crescent dough and separate into two rectangles, press perforations together as best you can and flatten dough.  Spread each rectangle with half of the beef mixture.  Starting at the short side, roll up both pieces, pinching the edges to seal shut.
You will be slicing the logs into 1/2 inch slices but I find this is easier to do after I have thrown them in the freezer for 15 -20 minutes.  Use a serrated knife and saw gently, you can reshape them on the baking sheet if you need to.  Place on baking sheet once they have been cut and sprinkle with toasted sesame seed.  Bake 13 - 18 minutes, or until golden brown.  Serve warm.

Deeee-licious Dips

This post will contain two recipes, an easy hummus, and my family favorite, homemade guacamole.  These are both easy to whip up, quick to serve, pleasing to everyone, healthy, AND will keep in the fridge after your guests have gone home!!  They DO require a few ingredients that are not normally found around my kitchen (which breaks a little from the whole "on a dime" theme), but if company is coming, buying one or two strange items shouldn't be out of the question or out of the budget.  So without further ado.....

Guacamole


2 ripe avocados (ripe ones should give a little to pressure, not to be too mushy, but not rock hard.)
*Note on avocados: Some people are intimidated by this little green bugger, they are really quite easy to tackle.  Simple cut them in half and, to remove the seed, use a knife, bring the blade down sharply into the seed at a paralell, making sure it is firmly embedded, and twist, like a faucet handle.  The seed should come right out, easy as pie. (does that make sense? it's hard to explain) Then simply scoop out the nice soft flesh with a spoon.
1 medium tomato, chopped
2 scallions or 1/2 small onion, finely chopped
1/4 cup chopped fresh cilantro (trust me, its necessary)
1/2 jalapeno pepper, seeded and minced.
juice of 1 lime
salt and pepper
2 1/2 tbsp olive oil

Chop avocado, mash half of pieces with fork or potato masher.
Mix everything else on a bowl, That's all you do!
Serve with tortilla chips.
Keeps a couple days in the fridge.  This dip may discolor after bing in the fridge, but don't worry, it's still fine to eat, just give it a stir.


Easy Pleasin' Hummus

1 20 oz. can chickpeas, drained
1/4 c. tahini (sesame paste) <--- This is found in the mediterranean section of your grocery store.
3 tbsp lemon juice
2 cloves garlic, minced
dash of cumin, cayenne

Combine all ingredients in food processor, puree until forms a thick paste. Serve with pita chips, toasted baguette, chips, or crackers. Store in a sealed container in the fridge.