Our fridge had a lot of a little of this and a little of that, so it all got combined to make our dinner tonight. This is actually how I got the title of “The Queen of Leftovers”. People seem to be amazed at how I creatively throw things together to make something totally different than how I originally plated them. Up until recently, I guess I just thought that was how everyone cooked. But I soon found out that is a truly unique way of cooking. If I had to describe tonight’s blend, I would still categorize it in the Caribbean mode, even though it had a very definite Indian flair. We travel to all parts of the Caribbean on a regular basis, since we are avid scuba divers, and there is a very large Indian influence and population all throughout the Caribbean Islands. So, tonight, we went back to St. Lucia through our dinner. It was very similar to the Caribbean dish called Roti.
My curry sauce consisted of these ingredients. I never measure, so make it to taste. If you like it sweet, add more honey. If you like it spicy, add more Cayenne pepper.
The main ingredients were the leftover veggies from last night (Brussel sprouts, carrots and parsnips sautéed in honey butter); and then I added some red onion, sliced very thin; garlic; ginger; red bell pepper strips; and chicken cut in strips. I cooked the raw veggies in olive oil first for about 3-4 minutes, then I added the cooked veggies from last night to heat them up. Once those were cooked, I removed them from the heat and cooked the chicken strips in more olive oil. Next was the lime juice that I cooked down for a few minutes, and then I added the rest of the ingredients. To thicken the sauce, I took some of the sauce out and mixed in about 2 tsp of cornstarch Once that was all mixed together, I added it to the mixture. Bring to a boil and then reduce down to a simmer for about 3-4 minutes. Add chopped cilantro right before serving. Serve over rice. White, Jasmine or Basmati rice probably work best, but brown rice would be fine too. If you use brown rice it won’t allow the flavors of the curry to pop as much, but it will still be good. You can also substitute shrimp for the chicken or add a combination of both if you prefer.
My empanada dough was my go-to dough for a lot of dishes; just a regular “master pie” dough, without any added sweetness.
1 1/2 cups flour
6 oz COLD butter, cut in small chunks
1 tsp salt
4-5 TBSP heavy whipping cream
oil for frying, canola or vegetable oil are probably the best since they have a higher smoke point
I blend all the dry ingredients and butter together in the food processor for about 30 seconds, then I add the egg and the cream. Blend together and mix until dough forms into a ball. Remove and place in the refrigerator for at least 30 minutes. Cold butter is the key to a really nice, flaky crust. Once the dough has chilled, remove it and roll very thin onto a lightly floured area. You can make them any size you want, but I rolled and cut mine into thin circles that were about 3″ in diameter. Fill with your filling. My filling this time was the last of the red beans & rice you’ve all seen before in other meals and posts. But you can use whatever type of filling you like. Place about 1-2 Heaping TBSP of filling in the center of your circle and bring the ends together and pinch them tight. Make sure your empanadas are completely sealed or you will lose your filling when your fry them. If you need a tiny bit of water to use to seal the edges, that’s fine, just use a tiny, tiny amount though otherwise your dough will get really messy and won’t work. We have a deep fryer, so that is what I use to fry, but a skillet with hot oil works just as well. Before putting your empanadas in the oil, make sure it is very hot. If you do not know how to tell just by looking at, it, splash a dab of water in the oil (STAND BACK though so not to burn yourself). If it sizzles immediately, your oil is hot enough. Fry for about 3 minutes or until golden brown all around.