Empanadas

This is a fun appetizer! Make the mixture and the dough in advance of guests arriving so that you can just assemble and fry while guests are watching and enjoying a glass of wine :-)

Meat Filling
1/4lb ground beef cooked with onion. Add a lighly beaten egg, throw in a 1/4c of raisen, 1/4c chopped green olives, 1/4c red perpper chopped, cumin to taste and salt.Fry all together.

Dough
2C flour
2tsp baking powder
1/2tsp salt, 2tbsp shortening
1 egg beaten
1/2c milk

Cut circles in the dough once you roll it out. You will cool the meat mixture and spoon onto the circle of dough. Fold in half and pinch the edges closed.

Heat veg oil in frying pan approx. 1" deep. Deep fry the empanadas until they are golden brown, turning once.

Serve with a sweet chile sauce!

Chilean Squash Soup

Roast one squash in the oven (45min). Scoop out the squash and add to a bowl. Saute onion and garlic in butter. Add to squash, combine salt, pepper, cumin, and paprika into mixture. Add mixtake into blender and pour in chicken broth (2C) gently until mixture is puree. This may take 3-4 times before you have puree the whole squash and mixture, using all the chicken broth.

Pour into pot and heat low, add 1C of cream and stir. Spice accordingly. Serve with a drizzle of 35% cream on top of soup.

Red Pepper and Coconut Curry Soup

1 Onion
1/2 cabbage
3 carrots
1 roasted red pepper
4c beef buillon
salt, pepper, spice
1tsp cayenne pepper
1C tomato
(add pasta sauce, olives, anything left in fridge)
1 Can coconut milk
1/2 C cream

2tbsp of red curry paste

Carmelize the onions in butter to start, add the chopped veg and bring to boil. Add cocnut milk last. Blend everything once cooked and return to stove to simmer.
Salt and pepper to taste

Crazy Meatloaf

Ok, so this recipe is pretty standard....but there's a secret spice that will put this dish into a kick-ass keeper!

I wont list all the details.... make your favorite and basic dish.....ground beef/ground pork, onions, garlic, worchester sauce, dijon mustard, etc..... Here's the key...add 4 teaspoons of chinese 5 spice.....make sure you do your brown sugar and mustard topping! But it's the 5-spice that takes this meatloaf to the next level! Enjoy!

Hyvaa Itsenäisyyspäivä Kaikkille

Terve kaikkille

I recall in 1992 celebrating Independence Day in Finland in a small town in Finland, visiting an old church with sand floor. It was truly a remarkable experience. I also remember this day because three years prior to this one of my very good friends passed away. So December 6th is always a day to pray, a day to be thankful, a day to reflect.
That's what I have been doing today and remembering good friends and good times :-)

I sent greetings to my family in Finland as they all were watching the celebrations on TV....94 years independent from Russian Empire. Wow. Amazing how young history is for the Finns! But there is a lot of history before that eventful winter day!

So, lets be thankful everyday for the people in our lives, the freedom we live in, and the memories we share.
Kippis!

Ontarians Go to Vote

So Thursday is voting day...and I am still undecided. First of all, what the hell are those commercials stating " Vote Against Kids" what a lame message...which is not even getting through to anyone.
So on Thursday I need to vote but can hardly decide at this point. I have only seen the NDP campaigning. Where are the other leaders? It's 2 days away. Hello folks......whatever you decide, please go vote.

Banana Cilantro and Pecan stuffed Pork Tenderloin

1/2 banana chopped up
1/4C goat cheese
1 green onion diced
1/4C fresh cilantro chopped
1/4C crushed pecans
1tbsp dijon
salt/pepper to taste

Mix all together, mashing the banana, set aside

Sear pork tenderloin until golden brown in a cast iron skillet (it`s the best) with olive oil
Let cool
Cut pork tenderloin open lengthwise and pound out.
Stuff with banana mixture and tie pork back up.

Place in oven in cast iron for 45min