Tonight I was on my own and experimented with a pasta. You won’t be getting the recipe, although it was very close to being worth sharing. I was in the kitchen with some music on and cutting and cooking and smelling and stirring and chopping and smelling and grating and relaxing. If I could somehow convey that feeling to you my job would be complete. I had a very exhausting day after another exhausting and stressful day, but when I walked into the kitchen and did the ever present dishes (remember the passel of kids?) I was then relaxed and rejuvenated by concocting something from nothing that I could eat. Please get off of the couch and into the kitchen. You will not regret it.
Here is another in a series of Empanada.
- 2 Cups Crimini Mushrooms, chopped
- 1 Onion, chopped
- 1 Tablespoon Fresh Rosemary, finely chopped
- Salt and Pepper
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- Goat Cheese
- Non-Stick Spray
- Empanada Dough (See recipe)
- Sauté Pan
- Chef’s Knife
- Cookie Sheet
- Pre heat oven to 400.
- Melt the butter with the olive oil in the pan.
- Sauté the onions and mushrooms for about 15 minutes, or until the mushrooms are well cooked.
- Salt and pepper as you go.
- Sprinkle the rosemary into the mixture.
- Let cool.
- Place a spoonful in each empanada and add a crumbling of goat cheese.
- Close as described in previous recipe.
- Spray cookie sheet with non stick spray.
- Arrange empanadas on cookie sheet.
- Bake for 30 minutes, or until golden brown.