SQUASH + GOAT CHEESE EMPANADAS

sprouted kitchen

My overarching theme for this year is about being brave. I realized at the end of last year, that fear motivates a lot of things I do or decisions I make. The fear of failing, of people not liking me, a fear of being misunderstood or undervalued, fear of pain or conflict or not having enough money. It's wasted time really, and I recognize that. There is a Donald Miller quote, "fear is a manipulative emotion that can trick us into living a boring life," and I sure don't want that. The most rewarding moments I can remember have been those when I pushed myself a little. I don't have much to say on the topic besides that it's on my mind. To take risks, to make decisions prior to over thinking them, to stop worrying so much. No tiny violins at all, I just hope that in my writing, my food and my time here, I can trust myself a bit more. 

I haven't had the greatest luck with pastry dough but Hugh has an affinity for empanadas so they've been on my "to make" list for quite some time. Americans call them hand-pies, Italians call them calzones, the Argentinians call them empanadas and they're each some version of a stuffed dough. I love the spiced squash and goat pairing here, but you could play around and fill them with whatever you like. The small ones would make cute appetizers or the larger ones would be easy to pack for a picnic or a road trip. I will make these again, hopefully with a bit more patience on the dough side of things.

Hope you enjoy them. Happy weekend.

sprouted kitchen

sprouted kitchen

SQUASH + GOAT CHEESE EMPANADAS // Makes about 20 minis or 10 larger

Recipe adapated from Give Me Flour

I suppose you could use any winter squash you'd like here. I tried to give options for spice and herbs, so you can alter the filling to your preference. I used chipotle powder for a bit of heat, but smoked paprika will work well too.

// dough //

• UPDATE! The original link is no longer available. I have not made these, but here is something similar

// filling //

• 1 small butternut squash

• 1 Tbsp. extra virgin olive oil

• 1 tsp. sea salt

• 1/2 tsp. cinnamon

• 3 cloves garlic, finely minced

• 1 shallot, finely minced

• 1 tsp. smoked paprika or chipotle powder

• 1/2 tsp. ground nutmeg

• 2 Tbsp. chopped green herbs (some combination of sage, parsley, cilantro, thyme)

• 5 oz. goat cheese (her choice) or jack cheese (his choice)

• egg wash (1 egg and a splash of water, well whisked)

• sesame seeds

sprouted kitchen

sprouted kitchen

Preheat the oven to 425'.

Follow the dough recipe according the link provided. Wrap it up and keep chilled in the fridge. This cane be done a day in advance.

Cut the squash in half lengthwise. Drizzle it with the olive oil and rub it into the flesh and a bit on the skin. Sprinkle it with salt and cinnamon and roast for about 45-50 minutes, or until the flesh is very soft. Remove and let it cool completely.

While the squash is cooking, saute the garlic and shallot in a bit of olive oil until just browned. About 8-10 minutes.

Once the squash is cool to the touch, scoop the flesh into a bowl. Add another pinch of salt, the paprika or chipotle powder, nutmeg, the sauteed garlic and shallots and the green herbs. Use the back of a fork and mash everything together well. Taste the mix and add as you wish, maybe a bit more salt, heat, etc.

Turn the oven down the 350'. Prepare a parchment lined baking sheet. Roll out the dough to about 1/8'' thickness on a floured work surface and press out the circles for your empanadas. You can use 4'' cutters for small ones, or 6-8'' for a larger size. Leaving plenty of space around the edge, put a dollop of the squash in the center, followed by a dollop of cheese, and fold the circle over. Press the edge with your finger to seal and then press along the edge with the tins of a fork. This got a bit messy for me, stay calm. Lay the empanadas on the baking sheet and brush the tops with the egg wash. Sprinkle the sesame seeds and some thyme leaves and bake on the middle rack for 30 minutes or until just golden. Enjoy warm.

sprouted kitchen

BUTTER LETTUCE SALAD WITH TAHINI-HONEY DRESSING

This seems to be the season of new cookbooks because I have quite a few I want to share with all of you. This recipe hails from the soon to be released cookbook Keys to the Kitchen by Aida Mollenkamp. It arrived on my doorstep shortly after I had a passionate conversation (on my part, of course) over breakfast with Hugh about how important it is for cookbooks to be practical. In a generation where a lot of people lean more towards convenience food, I find it so important to encourage the actual cooking of real foods, which seems most successful when offering approachable, healthful recipes. Of course I love when there are lots of pictures and the design is attractive, (duh) but I really appreciate when the recipes featured are ones you would make for a weeknight dinner, something special when guests come over or a new idea for a sweet treat to have on hand for coffee breaks. Aida's book reminds me of a modern day Joy of Cooking. It's equally, if not more so, a resource as it is a book of recipes. She goes through tools, cuts of meat, pantry staples, ingredient substitutions, quick dinners, and any other question that a cook may come cross in the kitchen. I think it would make a wonderful gift for someone just learning how to cook, or wanting to get the basics down. It is definently text focused, but I find that to be a strength and consistent with the book's title.

I made this salad because I adore tahini dressings. I upped the lemon a bit, added some sunflower seeds as Aida suggested and it was the perfect accompaniment to some grilled albacore tuna. So simple and clean with that "healthy" flavor profile (I may be one of the few who enjoy eating at the cafes in health food stores, but their house salads always seem to have carrots, sunflower seeds and a tahini dressing, yes?). The book comes out on October 24th, but is available for preorder now. Congratulations Aida, it's a gem and a true testament to your hard work. 

BUTTER LETTUCE SALAD WITH TAHINI-HONEY DRESSING // Serves 2-4

Adapted from Keys to the Kitchen by Aida Mollenkamp

This made about twice the amount of dressing I needed but that's ideal for me. It's so nice to have a great dressing on hand for next time I make a salad. I get the ribbons on the carrots and cucumbers with a veggie peeler but I'm sure a mandoline would do a great job as well. 

• // tahini-honey dressing //
• 1/2 cup tahini
• 3 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. honey or agave
• 2 garlic cloves, chopped
• big pinch of parsley or chives
• 2/3 cup water
• salt and fresh ground pepper
• 1 large head (7 oz.) butter lettuce, cleaned and dried
• 1 avocado, pitted, peeled and thinly sliced
• 1 persian cucumber, halved and thinly sliced or shaved
• 1 carrot, grated or shaved
• 1 cup sprouted (broccoli, pea, sunflower, radish etc)
• sunflower seeds, optional

Blend all the dressing ingredients in a blender or food processor. Add salt and pepper to taste. 

Rip the lettuce into large pieces and combine it in a large bowl with the avocado, cucumber, carrot and half of the sprouts (saving half for garnish). Toss the salad ingredients with desired amount of dressing. You'll likely have more than you need. Garnish the top with remaining sprouts and sunflower seeds.

SPICED LENTIL SOUP WITH COCONUT MILK

It is not fall in my pocket of the world. Summer is still lingering with warm ocean water, people in shorts and tank dresses and tomatoes at the farm stand. Sure there are pumpkins at the market and the sun sets earlier but those are the only telling signs the season is changing. The weather makes me crave salad and fruit, but a big pot of soup intrigued me for some emotional reason. I feel a bit drained lately, and there is something about soup that is comforting. Just a bowl and spoon. No stabbing bits of lettuce or cutting with a knife. Just simple eating. The kitchen is a place of solace for me - a place to be creative, to give, to appreciate small things, to refresh or to be pointed towards something in myself that I haven't taken the time to recognize. And in this case, that awareness came from wanting to make a pot of warm soup on a 97' day. I knew when I saw this soup on The Travelers Lunchbox that I would make it and like it. At first taste, it seemed all the spices didn't marry, but after a bit of sitting in its own goodness, my mouth was filled with warmth, spice, a bit of heat and lentils just tender to the tooth. I garnished it with some toasted coconut because I'm a sucker for a nice garnish, but this is certainly optional. The recipe makes a good portion of soup, which is not inconvenient because it is actually better the next day. So, maybe you're wearing a sweater or maybe you're still in shorts, but soup is never a bad idea.

SPICED LENTIL SOUP WITH COCONUT MILK // Serves 6

Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart

The recipe calls for green lentils. I used a mixture because I have a large amount of them and they worked just fine. Split or red lentils will likely get too mushy here. I used 4 cups broth because I like my soups on the stewy side, if you prefer more broth to you soup, add another cup or two when cooking the lentils.

1 1/2 cup lentils, rinsed (green suggested)

4 cups low sodium vegetable broth

1 1/2 tsp. tumeric OR curry powder

2 tsp. dried thyme or 1 Tbsp fresh thyme leaves

1 Tbsp. coconut oil

1 large yellow onion, diced

2 stalks lemongrass, outer layer removed, lower portion finely minced

1 tsp. sea salt, plus more to taste

1/2 tsp. cardamom

1/2 tsp. cinnamon pinch of red pepper flakes to taste

pinch of fresh grated nutmeg

1 1/4 cup coconut milk (use full fat, just believe me)

3 Tbsp. lemon, lime or orange juice

a few handfuls of swiss chard, spinach or kale

1 cup flake coconut, toasted (optional)

chopped cilantro, for garnish (optional)

Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.

While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.