working away

[rivendellrose]

I'm at work today, trying to get in some hours before court proceedings eat my life next week - doing an equipment inventory of the whole building is actually surprisingly fun. Lots and lots of equipment codes to write down.

Not a lot else to report, really. I had kind of weird dreams last night, but kitty woke me up and I forgot them, for the most part.

I need to figure out a good recipe for a meat-pie kind of thing that I can take to jury duty, work, what-have-you. Something sturdy, that won't go mushy or splat if it's tucked away in my bag in a sandwich bag or tupperware for several hours, and preferably something that could be eaten either cold or reheated. I used to make calzones, but something's weird about the whole wheat pizza dough, and it doesn't travel as well as I think it ought to. It gets all gooey when refrigerated. Maybe if I try with the non-wheat, or cook it for longer? It's fine when it first comes out of the oven, or if I eat it right away...

Comments

[shadawyn.livejournal.com]

I've made a "meatloaf" with bread crumbs and ground turkey. It was more like a pie, and though I didn't eat it cold, I think it could have been. Reheated very well.

I don't really have a recipe, though. Pound of ground turkey, lots of bread crumbs (the sort you buy), and egg, and lots of spices. Baked at around 375 for half an hour, until it browned.

[rivendellrose.livejournal.com]

Oooo.... that sounds really really good. I may have to make that.

[tonsai.livejournal.com]

I don't think baking the dough longer helps (assuming this is the Trader Joe's stuff). It just does that. The only way around is reheating it in an oven or toaster oven. The white dough might be an improvement, however; I never tested it.

The texture might be a little better if you make sure to coat the outside with olive oil and baked it until it browned slightly, then packed it in foil. But not by much.

[rivendellrose.livejournal.com]

I'm glad it's not just me - I was starting to worry it was just some crazy little mental thing of mine.

I'll have to try the thing with the olive oil, thanks!

[narsilion.livejournal.com]

Remember I was telling you that possibly the Empanada dough might work better. this is a recipe that I have, and it's supposed to hold together real well. The only problem you may end up having is that you don't have a rolling pin, but you can stuff this with literally anything. I have lots of filling recipes that go with the filling recipe if you'd like them I can bring them up on Sunday. Let me know. I had so much fun last night and while I was taking Kari home, she offered to loan me her copies of Firefly so that I can watch the ones I didn't see last night. So guess what I will be doing today.....SQUEEEEEE!!!!!!

Quick and Easy Empanada pastry:
1 stick butter or margarine at room temperature
4oz cream cheese at room temperature
1 1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cider vinegar
2 tablespoons very cold water or milk
1 tablespoon any olive or any other vegetable oil
1 large egg beaten with 2 tablespoons water for glaze
1) preheat the oven to 400*
2)using a fork, combine the room temperature butter and cream cheese.
3)Sift the flour over the cream cheese butter mixtureadd the baking powder, vinegar, and cold water or milk and combine with a fork.
4)With generously floured hands, work the dough until you have a smooth resilient ball (3-4 minutes). At first the dough will stick to your fingers, but keep working the flour into the other ingredients until the dough suddenly holds together.
5)Flour your work surface and the rolloing pin, roll out the pastry dough to 1/8-1/16" thickness for the appetizer size or thicker for the entree size. Cut disks into desired size and set aside. Gather scraps, re-roll and cut more disks. Spoon fillings, making sure they are in the center. Moisten the edges of the disks with the egg glaze, carefully flod the pastry over the filling, and crimp the edges with a fork. Glaze the top with the egg glaze, garnish top with herbs or spices if desired, and bake 15-20 minutes for the entree size, or 10-15 minutes for hors d'oeurves size.Cool on rack when done.

and here's one of the fillings if you want to play today.

Spinach and feta filling:
1 cup feta cheese
1 package spinach, chopped
1/4 cup of plain yogurt
1 tablespoon dillweed
1 tablesppon dijon mustard
pepper to taste
Combine ingredients to taste, season to taste
Fill the disks, crimp, glaze, and bake.

Obviously you can change the recipe as you like, but it's a starting point to work from!

[rivendellrose.livejournal.com]

Yay, thank you! I can't wait to try these!

[narsilion.livejournal.com]

I'll bring the other filling recipes tomorrow if you still want to walk around Kirkland and see the shops. Let me know if you've got too much going on and need to re-schedule.

[rivendellrose.livejournal.com]

Nah, I'm good. I'll see you tomorrow!