Thai Turkey Sliders and Black Bean, Sweet Potato Empanadas

Ah! I have already failed my NYR… three weeks since I’ve posted. But I’m back so I forgive myself. To make up for it I have two recipes, hooray!

First up, Thai Turkey Sliders. They’re GF and DF so guilt free and delicious. I’ve actually been very proud of myself for exploring new recipes that aren’t just easy stir fries or taco bowls. This is definitely one to keep in the book because it doesn’t require too much that you wouldn’t already have in the pantry. Plus it’s a good dish for entertaining if you just increase the recipe (adapted from here). I apologize, the pictures are atrocious this week.

Ingredients

Burgers

8oz 93% Lean Ground Turkey

1 Medium Carrot, shredded

1 Large Scallion, minced

¼ Teaspoon Sesame Oil

1 Teaspoon Chili Garlic Sauce

2 Tablespoons Natural Peanut Butter

Freshly Ground Salt & Pepper, to taste

½ Teaspoon Ground Ginger

Sauce

2 Tablespoons Vegan Mayo

Handful of Cilantro, finely minced

1-2 Teaspoons Sriracha

Bibb Lettuce Leaves, for serving

Directions

1. Combine the burger ingredients a mixing bowl and combine thoroughly.

2. Heat a skillet over medium-high heat and spray lightly with cooking spray.

3. Form the turkey mixture into 16-20 miniature “sliders”.

4. Cook the patties for about 3-5 minutes per side, until cooked through.

5. Stir together the mayonnaise, cilantro, and chili garlic sauce, to taste.

6. Serve the burgers on buns with the cilantro-chili mayo on Bibb lettuce leaves.

Now the next recipe I sadly didn’t take pictures – vegetarian empanadas. This was one of the harder things I’ve ever tried to make, since it also consisted of making the dough from scratch. Even though I followed the directions, the dough didn’t turn out quite right (very dry) so I probably would buy store bought next time. Other than that, these have been great because I just popped a couple into a few plastic bags and froze them for later. A great addition to my freezer-friendly meal plan and it’s also vegetarian/DF. Recipe adapted from here.

Ingredients

2 cups all-purpose flour

3/4 teaspoon kosher salt

1/3 cup canola oil

1/4 cup cold water

1 tablespoon cider vinegar

1 large egg, lightly beaten

1 jalapeno chile

1 tablespoon cumin powder

1 cup mashed cooked sweet potatoes

1 cup canned black beans, rinsed and drained

1/3 cup chopped green onions

2 tablespoons chopped fresh cilantro

1 teaspoon ancho chile powder

1/2 teaspoon kosher salt

1 egg white, lightly beaten

Instructions

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.

2. Preheat broiler.

3. Place jalapeno on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.

4. Preheat oven to 400°.

5. Combine cumin, jalapeno, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.

6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.

So there you have it! Two new dishes to try out, both healthy and freezable. Bon appetit!

How to Fit As Many Calories As Possible Into A Brownie (and have it be dairy-free)

Sometimes you just have to be a little naughty when it comes to food. I love to bake but I’ve found that it usually ends in me eating an entire roll of cookies or an entire pan of brownies. The solution? Make something so rich and sugary that it is physically impossible to eat more than one slice without getting a tummy ache. That is this cookie-brownie-oreo-with-chocolate-ganache recipe. Don’t get me wrong, this thing is delicious. But I would be seriously impressed with anyone able to eat the whole pan.

Classes start back up next week, but since I graduated in December I am about to enter a serious lull of things to do. Which is also what decided this baking binge. There’s seriously no better way to convince people to hang out with you than making something so good that people have to try it. Then just force them to stay by turning on a marathon of Parks and Rec. It’s a flawless plan. What are some other ways you make plans to hang out with people that costs minimal money? I always need advice on this subject since I am currently unemployed and out of school.

“Betcha Can’t Eat More Than One” Brownies (adapted from I Just Got Dumped Brownies by Gal on A Mission)

Ingredients

Chocolate Chip Cookie Dough Layer

• ½ cup (1 stick) unsalted margarine, softened to room temperature
• ½ cup light brown sugar
• ½ cup white granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and ½ cups all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ½ cup vegan chocolate chips

Oreo Layer

• 15 Golden Oreos

Brownie Layer

• 10 tablespoons (1 and ¼ stick) unsalted margarine, melted
• 1 cup white granulated sugar
• 2 large eggs
• ¾ cup cocoa powder, unsweetened
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ teaspoon salt

Chocolate Ganache

• ½ cup vegan chocolate chips
• 1 tablespoon margarine
• 1 tablespoon coconut cream

Instructions

1. Preheat oven to 350 degrees and line an 8×8 baking dish with aluminum foil. Lightly grease. Set aside.
2. Chocolate Chip Cookie Dough Layer – In a large mixing bowl, cream the margarine, light brown sugar, and white granulated sugar.
3. Add in the egg and vanilla extract and mix. Slowly add in the all-purpose flour ½ cup at a time and mix thoroughly.
4. Add in the salt and baking powder. Fold in the chocolate chips.
5. Spread the cookie dough layer on the baking dish and spread all over. Make sure the layer is even.
6. Add the Oreos on top of the cookie dough layer.
7. Brownie Layer – Wash and dry the large mixing bowl, combine the melted margarine, sugar, eggs, and cocoa powder. Mix together.
8. Add in the vanilla extract, flour, and salt.
9. Spread the brownie layer on top of the Oreo layer and make sure it is even.
10. Bake for 35-40 minutes. Insert a toothpick in the middle and if it comes out clean it is done.
11. Allow the brownies to completely cool.
12. Prepare the chocolate ganache layer by melted the chocolate chips and shortening in the microwave for 15 seconds at a time until the chocolate chips are melted. Stir in the coconut cream. Spread on top of the cooled brownie bars.
13. Slice and enjoy!

Seriously. I dare you to eat more than one. Also, highly recommend enjoying this with a big glass of almond milk. Yum.