Feeling Latin Inspired

I had the yummiest lunch today, thanks to a few new recipes (some my own, some from a cookbook). The two recipes that are my own I'll share, but the enchilada casserole dish will have to remain safely and legally in the cookbook it came from.  Pictured above is: green enchiladas, olives, fried plantains, a jicama and mango salad and gluten-free empanadas. That's right, you heard me, gluten free empanadas! Bet you didn't know it was possible. 

I've been in a Latin inspired meal phase ever since I returned home from the Southwest in May.  Thanks to a 3-day weekend for Memorial Day I got the chance to experiment in the kitchen.  I had the best time, and my stomach is quite happy. Even my husband dug into the food, and I know it's good when that carnivorous wheat-eating guy eats it.  I'm sharing below two recipes, a super easy Jicama and Mango Salad and a more labor-intensive Empanada recipe. Keep in mind these empanadas are more like cousins of the traditional white flour and wheat ones. It's hard to exactly replicate, but they're tasty enough!


Jicama and Mango Salad
1/2 jicama (about a pounds worth)
2 mangos or 3 champagne mangos (ripe)
1 handful cilantro
2 juicy limes
salt
chili powder (optional)

1. Peel jicama and cut int 1/2 inch or smaller cubes.  Peel mango and cut into slightly smaller cubes. (Cutting a mango can be difficult, I recommend searching the web for some how-to videos to make it easy). Toss together
2. Juice limes and toss with jicama and mango. Coarsely chop cilantro and add to mix.  Salt to taste.  If desired top with a little chili powder for an extra zing and a pretty color.


Gluten-Free Empanadas

Dough:
1 cup brown rice flour
1 cup sorghum flour
1 teaspoon guar gum
1 teaspoon salt
10 tablespoons cold butter, cut into pieces
2/3 cup ice water
1 beaten egg for egg wash

1. Mix dry ingredients. Cut in butter using a pastry cutter, or the old fashioned two knife way until mixture forms into small pebble sized pieces. Slowly add ice water until dough starts to come together. Form into ball and chill in refrigerator for an hour. This would be a good time to start on the filling.

2. Preheat oven to 450.

3. Roll out dough on surface dusted with brown rice flour 1/4 inch thick (this is important, too thin and it'll fall apart, too thick and the pastries will be too bready).  Using a round cutter 3-4 inches wide cut out circles and add 1 scant Tablespoon filling (see below for recipe). Pinch dough closed along the edges, and place on baking sheet lined with a Silpat mat (could probably use parchment paper or a light greasing if you don't have a Silpat).  Use a fork along the edges for added sealing and decoration, and brush with egg.  Cook for approximately 12 minutes.

Filling
1 can chickpeas, drained and slightly mashed
1/2 pound yukon gold potatoes, cut into 1/2 inch cubes
1 Tablespoon oil
2 hard boiled eggs, chopped
1/2 small onion, diced
1 teaspoon oregano
1 clove garlic
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup vegetable broth
*Feel free to amp up the spices if you want a more strongly flavored filling.

1. Boil potatoes in a large pot until done (about 20 minutes). Drain.
2. Heat oil over medium heat.  When hot add onion and spices and cook for 3 minutes or so.  Add in potatoes, chick peas, and vegetable broth.  Stir together well to heat through out.  Fold in chopped eggs.

Black Bean Noodles with Miso Ginger Sauce

As my good friend Lori says, "first posts are always hard and just about always lame." For that reason I'm going to skip all the why I'm doing this stuff that you can read on my About Me page and just jump right in.  I love Sundays that come to fruition without plans and obligations because they end up being about cooking.  You see, cooking only feels like a chore to me if it's rushed and sandwiched between nineteen other things. When I have a whole day I end up playing around with new recipes and then before I know it all my meals for the week are lined up and I feel emotionally fulfilled.  One of yesterday's creations made use of the black bean noodles I've had sitting in my pantry just waiting for a chance to shine. This black bean spaghetti comes from Explore Asian, a company I didn't know existed until I stumbled upon them in my local health food store.  They are extremely high in protein (20 grams a serving!) but without all the fiber an equivalent amount of whole beans would have. If you can't find these in your local store try substituting any other gluten-free spaghetti.

Ingredients:

• 1 package Black Bean Spaghetti noodles or 7 ounces other dry pasta
• 2 tablespoons rice wine vinegar
• 2 tablespoons creamy peanut butter
• 4 tablespoons miso paste
• 2 tablespoons apple juice concentrate (unsweetened)
• 2 tablespoons ginger juice, or finely chopped ginger
• 1/4 teaspoon or so of freshly ground pepper
• 2 cups chopped vegetables of choice (I used 1 can of stir-fry veggies and 1/2 yellow summer squash)
• 1/2 package of extra firm tofu, drained

1. Fill a large pot with 8 cups of water and heat until boiling. Add pasta of choice and cook until finished.  Note: The black bean noodles seemed to take longer to cook for me then the directions indicated. Drain, rinse immediately with cold water, drain again and add back to pot.
2.  While the pasta is cooking prepare the tofu. Cut into 1/2 inch thick slices and brown slightly in a frying pan using minimal oil. Remove from heat and cut into cubes. 
3. Cut veggies into small bit sized pieces. Then prepare the vegetables by stir frying or steaming lightly.  The denser the veggie the more cooking it will need. For example, my squash required only a few minutes over the heat and my canned veggies required no precooking, but broccoli or carrots would require closer to 10 minutes. You do not want your veggies mushy, so keep a close eye!
4. Mix remaining ingredients, siring until well combined.  If you use natural peanut butter like I do that has to be refrigerated you may need to warm things up slightly. 
5. Drizzle sauce over pasta, tossing often to combine. Fold in tofu and veggies. Garnish as desired. I used black sesame seeds and red pepper flakes, but other ideas could include: bean sprouts, grated carrots, diced green onions, or chopped cilantro.

Serves 4-5.

And now, the side of bento:
In a simple RubberMaid lunch container with frisee lettuce, a tangelo, and a block of mochi I'll cook at work in our toaster oven.