September is also a very important month at Family Builders. In September, we are utilizing the entire month to celebrate "Family Day-A Day to Eat Dinner with Your Children." Family Day is Monday, September 24th and is the official day that recognizes and promotes sitting down and eating dinner together as a family. This day is considered a national movement that informs parents that sitting down with your family and engaging them during frequent family dinners is an effective tool for keeping your kids drug and substance free. The day's personal slogan is "Dinner Makes a Difference." For more information on Family Meal Day visit:
http://casafamilyday.org/familyday/
Later on in the week, I will continue to blog about Protective Factor #4, but today, I would like to introduce to you local OKC Chef Rebecca Connolly. She is the owner and personal chef at Rebecca's Feast. Each Monday of September, Family Builders will be recognizing a chef in the OKC Metro area who will be providing us with a family meal plan for one night each week, in the weeks of September. These meals are meant to be fun, family-friendly, and low cost. Rebecca's contribution and support to Family Meal Month at Family Builders is below:
Beef & Potato Empanadas
Makes 8
empanadas
1/2 lb ground beef
1 med gold or red potato (not a baking potato)
1 clove minced garlic or 1/2 tsp garlic powder
1/2 small onion, chopped or 1-2 tsp onion powder
1 tsp cumin
salt to taste
black pepper to taste
canola or grapeseed oil
1 package 8 prepared biscuits (raw)
1 egg yolk mixed with 1 tbsp water (egg wash)
optional: 1-2 cups frozen peas & carrots (if using fresh carrot, saute with onion)
Preheat oven to 425-degrees F. Line a
baking sheet with parchment paper or aluminum foil.
Dice potatoes, place in small saucepan and cover with cold water. Add 1 tbsp salt. Bring to a simmer and cook gently for 10-12 min until tender (can pierce easily with a fork.)
While the potatoes are cooking, heat a medium-sized skillet over medium heat. Add 1 tbsp canola oil. When heated, add chopped onion and garlic (and carrot, if using). Saute until aromatic then add the cumin. Crumble in the ground beef and cook though (no pink). Add peas if using. Add salt and pepper to taste.
Drain cooked potatoes and add to the cooked ground beef. Allow to cool while you prepare the biscuits.
Separate the biscuits. Using the palms of your hands or a rolling pin, flatten each biscuit into a thin disc. Place 1/3 cup filing mixture into the center of each disc. Fold one side over to meet the other side forming a half circle shape. Using the tines of a fork, seal each empanada. Place on the baking sheet 1-2" apart. Brush with egg yolk wash.
Bake in over until golden brown and puffed, approx. 12-15 min. Serve with a tossed green salad, dressing of choice and perhaps ketchup for dipping!
These can easily be made ahead and frozen for up to one month. If pre-baked, heat straight from the freezer for 20-25 min. Great for quick dinner on a busy evening or even school lunches (pack with a cold pack and then enjoy at room temperature)!
And if you have eager little helpers in your kitchen, here are a few tasks they can complete with your supervision:
*Scoop diced potatoes into pot &
cover with cold water.
*Flatten biscuits with their clean hands or rolling pin.
*Scoop filling and place in middle of biscuit discs.
*Seal empanada edges with the fork.
*Place uncooked empanadas on the baking sheet.
*Brush empanadas with the egg wash. Wash hands immediately afterwards.
Thank you so much Rebecca for providing us with this fabulous family meal for Week 1 of Family Meal Month. If you wish to get in touch with Rebecca, feel free to visit her Rebecca's Feast website at www.rebeccas-feast.com
or become a Fan on FaceBook!
or you can follow her on Twitter!
Stay "blogged in" for a Protective Factor later this week, and more family fun recipes throughout the month of September! Happy eating!
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