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classyfoodmofo: EMPANADAS When there’s have a house filled with...

Wed, 16 Nov 2011 01:14:33 -0500

EMPANADAS

When there’s have a house filled with people who can’t be quiet unless their mouths are full of food, make them food. But make it delicious food they’ll keep eating until they pass out. Otherwise they’ll just complain about how crappy the food is.

Empanadas are delicious pockets of mouth-shutting food. They’re the original Hot Pockets®. You can make them sweet (with fruits and/or nuts) or savory. That’s what we have here. Empanadas with Picadillo Cubano.

What you’ll need:

1 lb lean ground beef
2 Tbsp olive oil
1 med onion, chopped
1 medium potato, peeled and diced
1 clove garlic, chopped
1/3 C water
1 cup crushed tomatoes
1 Tbsp tomato paste
1 small jar green, pimento stuffed olives
1 small can sliced black olives
1/2 cup diced dried cranberries
2 Tbsp chili powder
1 tsp crushed red pepper
1 tsp salt
1 tsp black pepper
1 can Grands Buttermilk Biscuits, 8 count

What you do:

Preheat oven to 350. Heat the olive oil in a large skillet over med high heat. Add the potato and cook until it starts to soften, then add the onion and garlic. Cook until soft, then set them aside on a paper towel. Add the ground beef to the skillet and brown, then drain the fat. Return the potatoes, onions and garlic to the pan along with the chopped cranberries. the original recipe calls for raisins. FUCK RAISINS. Add the water, crushed tomatoes and tomato paste. Stir until mixed. Add both containers of olives and heat through. Mixture will be drier than a typical meat sauce. Remove from heat.

Open can of biscuits and roll between 2 sheets of waxed paper or parchment paper until at least double in diameter and much thinner. Place picadillo filling on one side of flattened round, approx 2 Tbsp per biscuit. Fold unfilled half over filling and crimp edges with a fork to seal. Poke holes in the top with fork to vent. Bake at 350 until tops and edges of empanadas are golden brown. Remove from oven and let cool at least 5 mins before serving.

If these don’t shut them up, you need less losery friends.

tanksmind: Great anecdote. Never Give Up! Whoa.

Thu, 03 Nov 2011 01:51:14 -0400

tanksmind:

Great anecdote. Never Give Up!

Whoa.

patternblog: Parents Magazine, September 2007

Sat, 29 Oct 2011 17:10:35 -0400

patternblog:

Parents Magazine, September 2007

boyfriendreplacement: Pumpkin-Oreo Cheesecake Bars Recipe

Fri, 14 Oct 2011 02:10:31 -0400

boyfriendreplacement:

Pumpkin-Oreo Cheesecake Bars

Recipe

50, 40, 30, 20, 10

Thu, 13 Oct 2011 09:46:56 -0400

Crunches

Push-ups

Leg lifts

Squats

Up-downs

Lunges

Weighted Twists

-novemberblue: Nicks woman

Wed, 12 Oct 2011 14:31:00 -0400

-novemberblue:

Nicks woman

TRX

Tue, 11 Oct 2011 00:00:00 -0400

An hour of modern-day medieval rack torture…

Did I mention this method of training was created by a Marine?

(From Wednesday the 11th…aka: D-DAY…aka: The Day I REALLY Started Losing It)

(via Vegan Chocolate Chip Cookies — Oh She Glows)

Tue, 04 Oct 2011 14:20:40 -0400

(via Vegan Chocolate Chip Cookies — Oh She Glows)

delacroix: thespartanwarrior: Crustless Blackberry...

Sun, 02 Oct 2011 01:06:24 -0400

delacroix:

thespartanwarrior:

Crustless Blackberry Protein Mini Cheesecakes

1 small 170g tub of 0% Total Greek yogurt

2 tbsp of quark (or cottage cheese)

1 tbsp of coconut flour

1/4 cup of mulberries (or any other dried berry)

2 fresh organic eggs

1/4 cup of vanilla whey

Directions

Blend ingredients together.

Add 1 cup of fresh blackberries.

Mix berries in with fork/spoon instead of blending.

Pour the mix into your mold/s.

Bake at 170º C (340º F) for about 35 minutes.

Take them out, let them cool, eat them.

Nutritional Profile (per mini cheesecake, makes 9)

Calories: 58.7

Fat: 1.6g

Carbs: 4.4g

Protein: 6.5g

Recipe via ProteinPow

Oh.

Running - Shoe Fit Guide | Zappos.com

Fri, 30 Sep 2011 03:26:18 -0400

Running - Shoe Fit Guide | Zappos.com:

This is going to come in handy…

Addressing Correcting Overpronation BOSU Official Global Headquarters

Fri, 30 Sep 2011 03:21:07 -0400

Addressing Correcting Overpronation BOSU Official Global Headquarters:

High dancer arches = I overpronate when I run.

It’s funny. They typically say it’s persons with flat feet who do this, and it’s just not true in my case. Now that I’ve stopped taking ballet I’ve reeeally let my arches droop in. I think this is why I prance when I run—I can correct my OP and turn-out like a ballerina on my toes…but then I’m only working my calves and ankles…and that’s not necessarily my goal…

Four Weeks to One Mile

Fri, 30 Sep 2011 03:09:39 -0400

Four Weeks to One Mile:

Week 1:

Days 1, 3, & 5: Run 1/16 mile, Walk 3/16 mile. Repeat 4 times. (Rest/Crosstrain on days 2, 4, 6 & 7)

Week 2:

Days 1, 3, & 5: Run 1/8 mile, Walk 1/8 mile. Repeat 4 times. (Rest/Crosstrain on days 2, 4, 6 & 7)

Week 3:

Days 1, 3, & 5: Run 3/16, Walk 1/16. Repeat 4 times. (Rest/Crosstrain on days 2, 4, 6 & 7)

Week 4:

Days 1, 3, & 5: Run That Mile!! (Rest/Crosstrain on days 2, 4, 6 & 7)

"You should allow air to enter through both your mouth and nose when you’re running. Your..."

Fri, 30 Sep 2011 03:02:34 -0400

“You should allow air to enter through both your mouth and nose when you’re running. Your muscles need oxygen to keep moving and your nose simply can’t deliver enough…Try to take three footstrikes for every inhale, and two footstrikes for every exhale.”

- How To Breathe When Running