"Beef" and Cheese Empanadas with Green Chile Sauce

I went to the grocery store this evening in search of plantains.  They did not have any so I had to quickly decide on a plan B.  I saw empanada rounds in the freezer case and decided to give them a try.  Now I'm glad the store didn't have plantains because these were excellent.  I used queso fresco, instead of a more traditional melty cheese (like cheddar).  I'm sure this isn't the "proper" use of queso fresco, but I loved the extra saltiness it added to the empanadas.  They made a great pairing with the delicious rice and beans my boyfriend made.  I'd include that recipe, but he threw so many ingredients in that I'm absolutely certain he doesn't remember how he made them!

Empanadas

1 Tbsp olive oil
1 clove garlic, chopped
1 bag Boca ground crumbles
1 15 oz can diced tomatoes (I used some that had pepper and onion added)
1 block queso fresco
20 store bought empanada rounds (I used Goya), thawed
2 cups canola oil

Heat olive oil in a large frying pan over medium-low heat.  Add garlic and cook for a minute or two.  Stir in ground crumbles and cook for a couple of minutes.  Add tomatoes and their juices.  Simmer, stirring frequently, until liquid is completely evaporated, about 20 to 30 minutes.

Place a spoonful of the "meat" mixture on the center of an empanada round.  Take a small hunk of the queso fresco and break it up over the "meat".  Fold empanada round in half and crimp the edges with a fork.  Repeat until ingredients are gone.

Heat canola oil in a large frying pan.  Fry empanadas for a few minutes on each side, until golden brown.  You'll need to do this in several batches.

Serve immediately, topped with a spoonful of Green Chile Sauce.

Green Chile Sauce

2 poblano peppers
2 cloves garlic
1 jalepeno pepper, seeded and chopped
3 green onions, ends trimmed
1 bunch cilantro stems and leaves
1/2 tsp salt
juice of one lime

Char poblano peppers on a grill or over the burner of a gas stove.  Wait until they're cool enough to handle and rub off charred skin.  Stem and seed peppers and place in food processor.  Add remaining ingredients and buzz until chopped.

Spaghetti Squash Primavera

Earlier this summer, I was asked to bring a vegetarian side dish to a family picnic.  I have not cooked with spaghetti squash very much, but this recipe popped into my head.  My spaghetti squash confidence was low, and I didn't have time to test this out ahead of time, so I brought something else to the picnic and filed this idea away in the back of my head. 

This afternoon we stopped at a farmer's market with nothing particular in mind for dinner.  They had crates of squash and bushels of lovely tomatoes.  I decided that tonight was the night to get over my fear of spaghetti squash.  I shouldn't have been afraid; it was very easy to work with.  I also shouldn't have been afraid to bring this dish to the family get together.  It turned out great!

1 spaghetti squash
1 Tbsp olive oil
1 onion, thinly sliced
8 oz. mushrooms, sliced
3 cloves garlic, chopped
1 large tomato, chopped
2 Tbsp olive oil
3 Tbsp butter
1/2 lb mozzarella cheese, cubed
10 leaves torn fresh basil

Preheat oven to 375.  Pierce squash several times with a knife.  Place in a roasting pan and cook for an hour.

Heat the olive oil in a frying pan over medium-low heat.  Add the sliced onion and stir frequently for 20-30 minutes, until caramelized (you may need to lower the heat at some point to prevent burning).  Set onions aside.

Place the mushrooms in the same pan you used for the onions.  Turn heat to high and cook, stirring frequently until mushrooms have released and then reabsorbed their juices.  Add garlic to the pan a couple minutes before the mushrooms finish cooking.  Remove from heat and mix the caramelized onions in with the mushrooms and garlic.

Once the squash finishes cooking, cut it in half around the middle, being careful not to burn yourself.  Scoop out the pulp and seeds from the center and use a fork to separate the strands. 

Place the squash in a serving bowl.  Add tomatoes, mushroom mixture, 2 Tbsp olive oil, butter, salt, pepper, mozzarella and basil and toss.

Serve immediately.