El Nido Culinary Academy and Training Kitchen Fall Recipes

ALDI (Markets) partnered with El Nido’s Culinary Academy to provide quality foods and assist our budding young chefs in preparing fresh, wholesome foods on a budget.

Culinary Academy youth served a delicious meal for more than 50 children and parents, featuring products donated from ALDI Markets.

We are grateful for this partnership, and ALDI’s effort to combat local hunger in and around the Pacoima area.

Two Fantastic Fall Recipes

Empanadas filled with Chili-Orange Marmalade and Cashew Crema

Yield: 9 empanadas

INGREDIENTS:

Empanada Dough:

3 cups Baker’s Corner All Purpose Flour
¼ to ½ tsp Stonemill Iodized Table Salt
6 oz Countryside Creamery Unsalted Butter (1 stick of butter = 4 oz)
1 Simply Nature Organic Cage Free Large Brown Eggs
1 tbs Tuscan Garden White Vinegar
¼ cup to ½ cup of water or Friendly Farms milk (adjust as needed to obtain a soft and smooth dough)

Chili Orange Marmalade:

3 oranges
3 chilis, seeds removed and soaked, then sliced
2 cups Baker’s Corner Granulated Sugar
½ cup lemon juice

Cashew Crema:

2 cups cashews soaked overnight in water or for 2 hours in boiling water, then strained
1 cup lime juice
½ cup Baker’s Corner Active Dry Yeast or 2 tbs onion salt

 

DIRECTIONS:

Empanada Dough:

• Combine dry ingredients and wet ingredients in different bowls, then gradually incorporate wet into dry.
• Mix, and then knead slightly until a dough forms.
• Wrap dough in plastic and chill for 45 minutes.

Chili Orange Marmalade:

• Slice oranges rind and all, into thin triangles, removing seeds.
• Combine with sliced chilis, sugar, and lemon juice.
• Cook combined ingredients on medium heat for 45 minutes.
• Spread marmalade on a pan, allow marmalade to reach room temperature, then put into a container and chill overnight in the fridge.

Cashew Crema:

• Blend all ingredients until smooth, approximately 10 minutes in blender, scraping sides as you go.
• As an optional step, you can pass mixture through a medium strainer and blend again to make even smoother.

To Assemble Empanadas:

• Roll dough into a ball an inch in diameter.
• Press flat and roll with rolling pin until you have a circle that is less than a centimeter in width.
• Add filing (chili-orange marmalade + cashew crema) to middle of your dough-circle, then fold circle in half.
• Press sides down with a fork or pinch closed with your fingers.
• Combine 1 egg yolk with ¼ cup water and brush onto empanadas.
• Bake in the oven at 350 degrees for 30 minutes or until golden brown.

 

Mini Tostadas with Guacamole Salsa and Cashew Crema

Yield: 18 mini tostadas

INGREDIENTS:

Mini Tostadas:

1 package of Pueblo Lindo Corn Tortillas

Guacamole Salsa:

1 avocado
2 tomatoes
1 jalapeno (or half for less spicy)
½ cup cilantro
1 tbs Stonemill Iodized Table Salt
t tsp Stonemill Ground Black Pepper
½ cup lime juice

Cashew Crema:

2 cups cashews soaked overnight in water or for 2 hours in boiling water, then strained
1 cup lime juice
½ cup Baker’s Corner Active Dry Yeast or 2 tbs onion salt
1 tbs salt

Other Ingredients:

½ head ice berg lettuce shredded
1 can Casa Mamita Traditional Refried Beans, heated

 

DIRECTIONS:

Mini Tostadas:

• Take 6 tortillas and cut into little circles by stamping with rings or caps of small spice bottles (will get 3 per tortilla).
• Bake at 350 degrees for 10-15 minutes or until crispy

Guacamole Salsa:

• Blend all ingredients until smooth

Cashew Crema Direction:

• Blend all ingredients until smooth, approximately 10 minutes in blender, scraping sides as you go.

To Assemble Tostadas:

• Begin with spreading refried beans onto tostadas.

Then add lettuce, finishing with fast zig-zags of cashew crema and guacamole salsa (this works best if guacamole salsa and cashew crema are in squirt bottles).