pasty from http://12tomatoes.com/

meat-1200x627Pastry:

  • 3 cups all-purpose flour, plus extra as needed
  • 2/3 cup ice water, plus extra as needed
  • 1/2 cup (1 stick) cold, unsalted butter, cubed
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 egg, lightly beaten

Filling:

  • 8 oz. ground faux meat
  • 1 russet potato, peeled and diced
  • 1 small turnip, peeled and diced
  • 1 large carrot finely diced
  • 1/2 white onion, chopped
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • kosher salt and freshly ground pepper, to taste
  • brown mustard, garnish

Directions

  1. In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  2. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  3. With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  4. Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  5. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
  6. While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  7. Preheat oven to 400º F and line a baking sheet with parchment paper.
  8. Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
  9. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  10. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  11. Seal edges with a fork and repeat with remaining pasties.
  12. Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  13. Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
  14. Serve hot with brown mustard and enjoy!

Meat Pasty from farmgirlfare.com

Meat-1200x627

Pastry:
3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten

Filling:
8 oz. meat crumbles
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish

  • In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  • Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  • With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  • Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  • Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
  • While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  • Preheat oven to 400º F and line a baking sheet with parchment paper.
  • Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
  • Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  • Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  • Seal edges with a fork and repeat with remaining pasties.
  • Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  • Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
  • Serve hot with brown mustard and enjoy!  Serves 6

 

Stolichny Chicken (use substitute) Salad adapted from Olga & Pavel Syutkin’s CCCP Cook Book

salad

  • medium-sized potatoes
  • carrot
  • eggs
  • medium-sized onion
  • dill pickles
  • 200-250 grams cooked dark-meat chicken–use substitute
  • 300 grams tinned green peas
  • Vinegar-based hot sauce like tobasco
  1. Rinse the potatoes and carrots, but don’t peel them. Place them in a saucepan, cover with water, bring to a boil, and simmer for 40 to 60 minutes until tender. Remove vegetables from the stock and allow to cool.
  2. Place the eggs into the salted boiling water and cook for about 8 to 10 minutes; transfer to a bowl of cold water to cool, then peel off shells.
  3. Peel the potatoes, carrot, and onion, and cut into small uniform cubes, along with the eggs, pickles, and chicken. Combine in a bowl with the green peas. Salt and pepper to taste.
  4. Season with mayonnaise , stir, and let stand to allow the flavors to combine. Mix in hot sauce to taste before serving, with crackers and more pickles.  Serves 8-10

Vegetable Noodles With Shrimp from thewoksoflife.com

glass-noodles-shrimp-9
1 tablespoon oil
1 small onion, diced
3 cloves garlic, minced
¼ cup dried shrimp, soaked (optional)
1 teaspoon Shaoxing wine
2 cups veggie stock
1 teaspoon salt
½ teaspoon sugar
8 oz. dried broad bean noodles, soaked 30 minutes
1 medium zucchini, sliced into noodles
1 large carrot, sliced into noodles
2 teaspoons soy sauce
½ teaspoon sesame oil
1/8 teaspoon white pepper
12 oz. large shrimp, peeled and deveined
1 scallion julienned
Cilantro, to garnish (optional)

Prep all of your ingredients and have them ready before you start cooking. Heat a wok over medium high heat and add the oil, onion, garlic, and dried shrimp. Stir-fry until the onion is translucent. Add the shaoxing wine and stir-fry for another 30 seconds. Add the chicken stock, salt, sugar and broad bean noodles. Turn down heat to low and let everything simmer for about 10 minutes.

Add the zucchini and carrot “noodles,” along with the soy sauce, sesame oil and white pepper. Turn the heat up to medium and cook for another 5 to 10 minutes, reducing almost all of the liquid. If you like your noodles a bit more soupy, you can add more chicken stock.

Stir in the shrimp and scallions and cook for another 2 minutes, or until the shrimp is just cooked through. Garnish with cilantro and serve!  Yield: 2-4 servings

 

Black Bean, Quinoa and Spinach Stew — The Washington Post

For those who want to love quinoa more than they do, incorporating quinoa into a soup or stew is one way to avoid its stick-in-your-teeth seediness. Here, it bulks up a simple black bean soup, providing the starch (and extra protein) to make a hearty meal.

2 teaspoons extra-virgin olive oil
1 onion or large shallot, chopped
1 medium clove garlic, chopped (1 teaspoon)
1 carrot, chopped
1 teaspoon smoked paprika (pimenton, sweet or hot)
3 small tomato, hulled and chopped
1/2cup dried quinoa, rinsed and drained
3 cups homemade or no-salt-added vegetable broth (1 tsp veggie conc.)
1 can  black beans, rinsed and drained
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cup lightly packed baby spinach leaves, chopped

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans. Season with the salt and pepper.

Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are wilted, a few minutes.

Transfer to a bowl and eat.