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.