Features


Empanada Recipe Quick, Delicious

No matter how you plan it, some days are just hectic. Getting dinner on the table becomes desperate. Help!

Beverly Mills and Alicia Ross know exactly what you’re going through. The two women came up with beat-the-clock recipes in their cookbook “Desperation Dinners! Home-Cooked Meals for Frantic Families in 20 Minutes Flat” (Workman Publishing, 1997).

The authors say the recipes are not hard, do not require expensive equipment, take 20 minutes or less to cook and taste good.

Their book is all it claims to be and more. These are not just chicken-breasts-with-a-sauce recipes. Entrees are very good and easy to make. There’s also a wealth of information and fun stories.

I adjusted today’s recipe by reducing the salsa-cheese sauce from 1 cup to 3/4 cup and by adding chopped lettuce and tomatoes. This helps reduce the fat content and still makes a great meal.

Empanadas With Chili-Cheese Sauce

Adapted from “Desperation Dinners!” by Beverly Mills and Alicia Ross.

1 pound extra-lean ground beef

6 reduced-fat refrigerated biscuits (such as Pillsbury Grands!)

1 (1-1/4-ounce) envelope taco seasoning mix

1/4 cup water

1 (14-1/2-ounce) can diced tomatoes

3/4 cup prepared salsa-cheese sauce

Lettuce, chopped (optional)

Tomatoes, chopped (optional)

Preheat the oven to 450 degrees.

Place the beef in a 12-inch nonstick skillet over high heat. Cook, turning and breaking up the meat, until it is crumbled and browned.

Meanwhile, use a rolling pin or straight-sided glass to flatten each biscuit until it measures about 4-1/2 inches across and is about 1/4inch thick. (If the biscuits stick, flour the rolling pin.) Place the flattened biscuits on an ungreased baking sheet.

When the meat is browned, stir in the taco seasoning and water. Remove the skillet from the heat. Place 2 tablespoons of the meat in the center of each biscuit; leave the rest in the skillet. Fold the dough over the meat to form a turnover, stretching it as necessary (don’t worry if the dough tears a little), then press down on the edges with the tines of a fork to seal. Bake until golden brown, about 8 minutes.

Meanwhile, add the tomatoes with their juices and the salsacheese sauce to the skillet with the leftover meat. Cook over low heat until heated through, stirring from time to time, until the turnovers are done.

To serve, place the turnovers on individual plates and top with the chili-cheese sauce. Or place the turnovers on chopped lettuce, add the sauce and top with chopped tomatoes.

Yield: 6 servings.

Nutrition information per serving, including lettuce and tomatoes: 410 calories, 16 grams fat (35 percent fat calories), 22 grams protein, 40 grams carbohydrate, 30 milligrams cholesterol, 1,221 milligrams sodium.

, DataTimes MEMO: The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen

The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen


 

Click here to comment on this story »






Sections


Profile

Contact the Spokesman

Main switchboard:
(509) 459-5000
Customer service:
(509) 747-4422
Newsroom:
(509) 459-5400
(800) 789-0029
Back to Spokesman Mobile