oh my yumminess!
Monthly Archives: May 2009
veggielicious!
omg i veggie-ized an empanadas recipe from a magazine that was laying around a friend’s house, i don’t remember what magazine it was–ooops!
empanada dough:
2 c flour, i used spelt. i bet for a g/f treat you could use the bob’s red mill all purpose mix!
1 T sugar
1 t salt
1 stick butter, chilled, cut into small pieces
2 eggs, lightly beaten
1/4 c dry wht wine
1 t wht vinegar
in food processor: pulse flour w. sugar and salt (in lieu of sifting).
add+ butter and pulse until the mixture = coarse meal.
beat the eggs w. the vino and vinegar and drizzle over flour mixture. pulse until dough just comes together.
on floured board, knead dough until smooth. wrap dough in plastic wrap and refrigerate for 1 hr. (i left in fridge overnight)
filling:
1 package of morningstar crumbles, could also use tvp, soy crumbles, or other faker meat that is trying to be ground beef
veg oil for frying
the recipe called for 1/2 t achiote aka annatto seeds and i could not find this in the 3 store i went to so….i skipped it, instead i added:
2 t powdered chilli pepper and 1 small can of chipolte peppers in adobo sauce=i used all the sauce and chopped up 2 of the peppers
2 minced garlic cloves
3 T cilantro, chopped
1 diced onion
1/2 – 1 diced red pepper
1 seeded tomato, diced
2 T tomato paste
1/4 c veggie broth or water
s&p = salt & pepper
if you can find annatto seeds—saute’ seeds in oil until oil is orange—about 1 min@med. high heat, discard seeds
saute’ ‘meat’
+add garlic, onion+pepper and cook until softened
+add tomato, tomato paste and veggie broth or water
simmer until liquid is nearly evaporated
stir in cilantro
add s&p
let cool…………………………………………..
roll out dough on floured surface to 1/8″ thick
use 3″ round biscuit cutter
stamp out approx 24 rounds
brush excess flour off rounds
work w. 1 round@a time keeping others covered with a kitchen towel
form empanadas: 2 T filling on one side
fold over
close dough
crimp edges w. fork
cover while forming others (so they don’t dry out)
preheat oven to 350′
350′ oil in deep skillet, fry 4 mins until crisp and brown
drain on paper towels
move to baking sheet
reheat in oven when all are fried.
or
FREEZE!
filled, uncooked empanadas can be frozen
i mean really you did all that work shouldnt you leave some for later!
form empanadas
place on parchment covered baking sheet and place in freezer for an hour
transfered frozen empanadas to a freezer bag
then for reheating: bake @ 350′ w/o thawing!
seriously these came out YUM
if you make and tweak them please let me know.
i think i will make some beanie ones too.
i made about 20 smaller ones so far, cooked 8 for dinner, and froze a dozen, but i still have about 1/3 of the dough and a bunch more filling.
5th grade.
oh heck yeah!
i may or may not have been going roller skating after school.
so hip! i may have been carrying a jordache pocket book too!
school pictures. princeton ave school, lakewood, NJ
stephanie gustafson tichenor
1st grade.
funny little kid,
yup its me.
my outfit is pretty freakin awesome!
fashionable from an early age :)
me in about 2nd grade: 7 yrs old.
about 1979.
pt. pleasant, nj.
Luminodes.
Mon 05.11.2009
When: 6:00 PM – 8:00 PM MONDAY, MAY 11
For the past 2 years the Rockwell Group LAB has been building a number of projects that explore and promote understanding of the relationship between human interaction with technology, and its effect on experience. Looking back at these projects they will discuss how their technology, methodology of prototyping and leaning through making drives their design decisions and where they see new opportunities for experiences and experimentation. Their toolkit includes working with custom hardware and software for RFID, UPC scanning, video processing, sonar, capacitance, shape memory alloy, led and lighting technologies, wireless communications, and screen based dynamically composited animation. They embed these technologies in objects and environments to sense and react to people.
Speakers: James Tichenor and Joshua Walton
********************************************************************
from: http://cfa.aiany.org/index.php?section=calendar&evtid=558
c is for cookie! and cake and chewy
dessert anyone? my big sis started a new etsy endeavor. check out her page@ www.bakerloo.etsy.com feel free to pass this along to anyone you think might be interested! she will be adding more items as time goes on, so think of her when you want a tasty treat…also great for parties, holidays, baby showers, sending a yummy gift to anyone! everything is baked fresh for each order and shipped within 24 hours using USPS 2 day-priority mail. (Except weekends, orders will be mailed on Mondays). Check back regularly with her for new items. if you are a friend of mine you have probably tasted some of her homemade goodness, or heard about (maybe i was too stingy to share? it is crazy good). i always told Laura her stuff was professional. i can’t make my cookies all the same size or even consistent within a batch, and mine are ALWAYS flat as a pancake. so if you want the good stuff: order some right away! coolness. check my etsy too while you are on there: artspluscrafts.etsy.com nothing edible but hopefully you will find it tasty 🙂
sunday night muffins.
generally speaking i bake muffins on sunday nights for james to have for a quick breakfast all week long. they are easy to carry and munch on while walking to the train. tonight i decided to make up a new one, i am calling them:
nut better + jammy muffins:
preheat to 400*
2 c flour
3 t baking powder
1/2 t salt
1/2 c sweetener, i used 1/4 agave+ 1/4 honey
1 egg, beaten
3/4 cup soy milk
1/4 veg. oil
1 t vanilla extract
1/2 c almond butter, could use peanut or cashew or soy nut butter
sliced/crushed nuts for topping
1 cup jam for filling, i used blueberry
(((also you could add some dried fruit, flax seeds or fresh fruit in the mix)))
sift all the dry ingredients and mix together. mix and beat all wet ingredients. combine with minimal mixing. in muffin tin fill 1/2 way with batter, add a teaspoon of jam, cover jam with more batter to 3/4 way filled and add some nuts on top.
bake @ 400* for 20 minutes, check after 15 to be safe.
i had better take a bite since i am posting this…..
okay they came out yummy with crisp tops and soft insides, the jam is a lovely lit surprise inside…but…they are not sweet, not really at all, which i kind of like in the morning, can’t handle a sugarbomb in the a.m. so if you prefer yours sweeter you can add more sweetener or the honey/agave and add some sugar too. also the almond butter is subtle but will give you a little protein bonus in your breakfast, too make a real peanut butter and jelly breakfast perhaps kick up the nut butter too! maybe next time i will add a full cup of nut butter and replace some flour with almond meal. i used spelt flour by the way. )))
let me know if you try them and how/if you tweek the recipe.
happy May.
