Winter Recipes

Sweet Potato & Black Bean Empanadas

Mar 24, 2014
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Makes 10-­12 empanadas



1¼ cup all purpose flour

1 cup whole wheat flour

1½ teaspoons salt

1 stick butter, cut into ½ inch cubes

1 egg

1/3 cup water

1 tablespoon white vinegar


1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon cumin

½ teaspoon chile powder

1 green bell pepper, seeded and diced

¼ cup cilantro, chopped

1 cup sweet potatoes, cooked and mashed

1 15­‐oz can of black beans, rinsed and drained


4 oz cheddar cheese, grated

1 egg (for wash)



1. Preheat oven to 400F


2. Combine butter with flour and salt using fingertips or food processor until the mixture looks like coarse corn meal.


3. Whisk water, egg and vinegar together. Slowly add to flour mixture using fork.


4. Knead dough gently on smooth surface until it comes together. Cover with plastic wrap and chill for 30 minutes.


5. Meanwhile, heat olive oil in sauté pan. Add onion, sauté for 2­‐3 minutes. Add garlic, cumin and chile powder sauté for another 2 minutes. Add bell pepper and sauté for 4­‐5 minutes. Remove from heat and fold in sweet potato, black beans and cheese. Season with salt.


6. After dough has chilled, shape it into 1 ½ inch balls, and roll it into a circle.


7. Place one tablespoon of filling on the bottom half of the circle, avoiding the perimeter. Wet perimeter of dough with water, and fold in half. Seal edges using a fork. Repeat.


8. Bake for 15‐20 minutes or until lightly browned.



Thai Curry Noodle Soup

Feb 19, 2014
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Serves 4-6



10 oz dried rice noodles

1 tablespoon vegetable oil

2 tablespoons Thai curry paste

1 tablespoon ginger

1 15 ounce can coconut milk

4 cups vegetable stock

2 tablespoons soy sauce

2 carrots, peeled and sliced

2 cups cabbage, sliced

2 cups bean sprouts

1 lime, juiced

¼ cup cilantro, chopped



1. Soak noodles in water for 10 minutes. Drain and set aside.


2. Heat oil in soup pot.  Add curry paste and ginger,  sauté for 2-3 minutes. Add 2 tablespoons of coconut milk and whisk with curry paste. Add the rest of the coconut milk and vegetable stock and bring to a simmer. Add soy sauce.


3. Add carrots and cabbage and cook for 3 minutes. Add rice noodles and cook for another 1-2 minutes or until noodles are cooked though.


4. Add bean sprouts and lime juice. Garnish with cilantro and serve.




Roasted Carrots and Cauliflower with Root Vegetable Puree

Feb 13, 2013
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Serves 4-6



2 lbs. carrots, cut into 3-inch by ½ inch sticks

½ head of cauliflower, cut into florets

2 tablespoons olive oil

1 teaspoon thyme (preferably fresh), minced


4 tablespoons butter

1 onion, chopped

1 ½ lbs potatoes, peeled and diced

1 ½ lbs parsnips, peeled and diced

1 lbs turnips, peeled and diced

2 cloves of garlic, minced

2 cups chicken stock (or vegetable)





1. Preheat oven to 400F. Toss carrots and cauliflower with olive oil, thyme and salt. Spread on baking sheet, and roast until tender about 20 minutes.

2. Meanwhile, heat butter in large sauce pan. Add onions and sauté over medium heat until tender. Add potatoes, parsnips and turnips. Cook for another five minutes. Add garlic and stock. Bring to boil and then reduce heat. Simmer for until vegetable are completely tender, about 15 minutes.

3. Remove root vegetables using slotted spoon. Reserve cooking liquid. Puree vegetables using electric mixer, add cooking liquid if need. Add remaining butter and season with salt and pepper.

4. Serve with roasted carrots and cauliflower.


Winter Vegetable Biryani

Jan 23, 2013
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Serves 6-8



2 cups brown rice

3 tablespoons butter

2 cloves garlic, minced

2 teaspoons ginger, minced

1 ½ teaspoons coriander

1 ½ teaspoons allspice

½ teaspoon turmeric

1 teaspoon cumin

1 onion, chopped

2 medium potatoes, peeled and diced

2 carrots, peeled and diced

2 cups of broccoli, cut into small florets

4 cups water


½ cup cilantro, chopped



1. Wash the rice and drain it. Heat one tablespoon of butter in a saucepan. Add rice and sauté
for 3-5 minutes. Set aside.

2. Heat up remaining butter in another saucepan. Add ginger, garlic, coriander, allspice,
turmeric, and cumin. Sauté for 1-2 minutes. Add onion, potatoes, carrots and broccoli. Sauté
for another 3-5 minutes. Add rice. Sauté for 2-3 minutes. Add water and salt. Bring to a boil
and reduce. Cover and simmer over low heat for about 30 minutes.

3. Garnish with cilantro.


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