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

ZUCCHINI TOASTS

There are moments when the weight of something simple, gets the best of you. All the beliefs and values we have, that compose this big ol' life of ours, can get generalized or maybe even overlooked until someone or some moment or some thing breaks out and makes life quite genuine.

I was reminded yesterday of how much we need people. I have some great people around me, and I am so thankful for the different facets of relationships. All the little wedding decisions and to-do lists got the best of me yesterday, and I lost it while talking to my mom about the color of invitation paper (by lose it, I mean tears, not angry rage). We sat on my parents backyard steps, and I needed her to hug me right then and change the subject. I needed her to comfort me, and ummm, I needed her to go pick out the paper as well. I am SO excited to get married, beyond anxious, but a few tears are expected in all of this. We're not as independent as we'd like to think we are, and it's humbling to admit that we need people; that we're dependent. Sometimes I think we need to be reminded of the obvious, and sometimes it's the little things that take us there. I could keep my mini life lessons to myself, but knowing how I often get wrapped up in my own inner dialogue, I thought one of you may need to get out of your head for a second as well.

On that note, it seems avocado toast is the trendy snack of the summer. I am a partaker myself, but needed another quick snack option, that resembles the satisfying greatness that comes from goodies piled on a good slice of grainy toast. You could use any spreadable cheese of choice, but ricotta keeps everything nice and moist here. Consider making extra zucchini, then you're set for the next few snack times.

ZUCCHINI TOASTS // Makes 4 Toasts, Serves 2

1 Fresh Whole Grain Loaf

4 Zucchini (About 2 1/2 Cups when diced)

1 Tbsp. Olive Oil

2-3 tsp. Lemon Pepper

1 tsp. Fennel Seed (optional)

Sea Salt (If your Lemon Pepper Blend DOESN'T have salt already)

1 Cup Ricotta Cheese

2 Tbsp. Minced Shallot

1 Tbsp. Dijon Mustard

Fresh Parsley + Mint

Oven to 475'

1. Cut both end off the zucchini. Cut each in half length wise, then each long half into 4 sticks, dice. Repeat with remaining zucchini.

2. Spread zucchini on a large baking sheet, drizzle the olive oil and lemon pepper, optional fennel seed, and salt IF needed. The zucchini should have a very light coating of oil, add a bit more if need be. Use your preferences on the amount of spices too. Spread to make one even layer on the baking tray for more browning. Bake on the upper third rack for 18-20 minutes, or until they've got some good crispy edges. Remove to cool.

3. While zucchini is roasting, mix the ricotta, mustard and shallot together in a small bowl, set aside.

4. Chop even amounts parsley and mint, about 1/3 cup in total.

5. Toast your bread slices, I thought 1/2'' thick was perfect. Spread a few dollops of the ricotta mix, a sprinkle of the herb mix, pile zucchini on top, and another sprinkle of herbs. Yum.

FARMHOUSE CARROTS

I love feeding people. I enjoy the whole process of collecting ingredients, the creativity in combining flavors, the science of how heat changes foods texture, watching the expressions of people you love have their hunger satisfied, and then sitting there with bellies full and talking about life. Every part of it is so gratifying in its own way. A majority of you are food people (I'd go as far to say, all of you are food people), so this sentiment is likely one we have in common. People are happy when they eat good food, and I like to make people happy. I hope you get time this weekend to make something, and eat with people. We have a few picnics planned to do that very thing.

I think this recipe could change the mind of a cooked-carrot-hater. I can't stand over-cooked vegetables. The minimal liquid and high heat, sort of blisters the outsides to create a tender yet resistant texture. The ingredients are simple, and if you can make it to a farmers market, spring onions are in abundance. Fresh carrots should be very firm- if they have any bend to them, steer clear.

FARMHOUSE CARROTS // Serves 4

2 bunches carrots (about 15ish carrots)

1/2 cup thinly sliced spring onion or scallions

2 Tbsp. extra virgin olive oil or unsalted butter, warmed

2 Tbsp. honey

1 Tbsp. apple cider vinegar

3 Tbsp. roughly chopped rosemary

1 tsp. each sea salt/pepper

Fresh chives, for garnish

Oven to 400'

In a small bowl, whisk the oil or warmed butter, honey and cider vinegar together. Add the salt and pepper. Break apart the rings of the spring onion. Add the slices and the chopped rosemary into the honey mixture.

Cut off the green leafy parts and clean the carrots. Dry completely.

Line a baking try with foil or parchment paper (I didn't do this, and I wish I did, much easier to clean). Spread out the carrots in a single layer. Drizzle the honey mixture over and gently toss to coat.

Roast on the upper rack for 25-35 minutes, depending on the thickness of your carrots. They should be tender but still have a good bit of resistance too them. Garnish with fresh chives.