Sunday, March 23, 2008


I made Mark Bittman's (How to Cook Everything) bean and mushroom empanadas tonight and they were a family hit! The filling was less of a hit than the shell but I think that this is one of those foods that Caroline will begin to like over time. The dough was easy to make - just flour (white all-purpose or whole wheat pastry), baking soda, salt, vegetable oil, and water quickly processed in my Cuisinart and then rolled into thin 6-inch discs. I put about a tablespoon of refried beans with mushrooms into the center of each, folded the dough over, pinched the edges to seal, and baked them in over for about 20 minutes. These would be great with any filling (including fruit like sliced apples or vegetables like pumpkin pie filling). I saved some of the dough (wrapped in plastic) and the bean and mushroom filling for Caroline's lunch tomorrow. Instead of making 6-inch discs, I am going to experiment with a small 2- or 3-inch disc, which should be the perfect size for an almost 20-month old!

Caroline's Lunchbox Menu, March 24: Breakfast - O's, pearsauce; Lunch - bean and mushroom empanadas, peas, Cheddar cheese; Snacks - Pink Lady apple, whole milk plain yogurt

Childcare Center Menu, March 24: Breakfast - white grape juice, Cheerios, Life, Rice Krispies; Lunch - veggie tacos with refried beans, lettuce, and cheese, bananas; Snacks - apples, yogurt

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