Gluten-Free Jamaican Patties!

Hello! It's been what...two years since I've last posted on here? A lot has happened since I've last posted on here but I'll save that for another post. Today let's focus on a recipe! I have been making these Jamaican inspired patties whenever we get ground beef from our meat subscription. They're packed with flavor,  and because I'm kind of a weenie with super spicy things they're just the right amount of spiciness for me. However, if you dare you can swap the jalapenos for habaneros or if you can get a hold of them try scotch bonnet peppers which are more traditional in Jamaican cuisine. 

Jamaican patties hold a special place in my heart and belly. When I was a little girl living in Queens, there was a pizza shop around the corner that sold Jamaican patties and I would always order that over a slice of pizza. This is saying a lot for a girl who cannot resist a New York/New Jersey slice! The recipe for my Jamaican patties are not only delicious, they are gluten and dairy-free making them the perfect option for those with allergies or intolerant. The dough recipe is adapted from this paleo empanada recipe. The coconut flavor from the dough pairs rather beautifully with the curried beef. I hope you guys enjoy them as much as we do!

Gluten-Free Jamaican Patties

Makes 12 patties

 

Gluten-free dough:

·        1 cup almond flour

·        1 cup tapioca starch

·        ½ teaspoon sea salt

·        1-13.5 can full-fat coconut milk

Beef Filling:

·        2 tablespoons olive or avocado oil

·        1 small red onion, small dice

·        2 jalapenos, minced

·        3 garlic cloves, minced

·        1 ½ lbs. ground beef

·        Salt and pepper to taste

·        1 ½ tablespoon tamari

·        2 teaspoons curry powder

·        1 teaspoon garlic powder

·        1/8-1/4 teaspoon cayenne pepper

·        2 teaspoons smoked paprika

·        ¼ cup bone broth or stock

·        ¼ cup gluten-free flour

·        1 egg beaten

 

Instructions:

For the patty dough:

1.   Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix almond flour, tapioca starch, sea salt, curry powder and coconut milk. Consistency should be thick and silky.

2.   Heat a cast-iron skillet over medium-high heat. Once heated, place a quarter cup of the batter into the pan. Allow it to cook until bottom of the disc is firm enough to move.

3.   Using a spatula, flip over and cook a few seconds longer. Remove from pan and set onto wire rack. Repeat with the rest of the discs. There should be 12 discs in total.

For the beef filling:

1.   In a large skillet over medium heat, add the oil. Sauté the onions and jalapenos until softened about 3 minutes. Add in the garlic and cook until garlic is fragrant. Increase temperature to medium-high heat. Add the ground beef, season with salt and pepper. Season with tamari and al the seasonings. Using a wooden spoon, chop up the beef finely as it cooks. Once meat is cooked through, drain some of the liquid from the meat, leaving a couple tablespoons of fat in the skillet. Return the skillet onto the stove and add in the broth, allowing it come to a simmer. Add in gluten free flour and mix to incorporate. Beef should be nice and moist at this point, turn off heat and allow the beef filling to cool about 30 minutes.

2.   Add about a ¼ cup of beef filling to center of the patty disc, leaving enough room free around the edges. Fold over and pinch the disc into a half-moon. Repeat until you are finished with all the patties. Add patties onto a baking sheet with a reusable silicone baking mat or parchment paper, flatten them slightly and brush each patty with beaten egg and bake for 25-30 minutes or until the crusts are nice and golden. 

Chunky Vegetable and Bean Soup with Avocado Toast

I am a big fan of soups and stews.  No wait, let me rephrase that. I am a huge fan of anything that requires one pot and overflowing with lots of flavor, and nutritious ingredients. This can very easily pass as a vegetarian soup depending on the broth you have on hand and ingredients can be modified to your liking. For example if you don’t have leeks you can use white onions, if you don’t want to use chard you can use kale or spinach and you don’t even have to add olives if you don’t wanna, etc. (But I personally recommend the olives because they provide a great umami kick!) When making this soup the world is your oyster! This recipe was lightly adapted from Real Simple magazines February 2014 issue.

Serves 6

2 tablespoons extra virgin olive oil

2 organic leeks (white and green parts only) sliced thin

4 cloves of garlic, minced

2 teaspoons oregano

1 bunch Swiss chard, thick stems discarded and leaves sliced

4 cups low sodium chicken or vegetable broth

2 15-ounce cans of butter beans (I used a can of butter beans and a can of black beans. So feel free to use whatever beans you have at hand!)

1 28-ounce can diced tomatoes with juice

4 Kalamata olives chopped, plus a couple splashes of olive liquid

1 bay leaf

1 teaspoon sea salt

pepper to taste

¼ cup nutritional yeast or grated Parmesan, plus more for serving

¼ cup parsley, coarsely chopped

Heat the oil in a large pot or dutch oven over medium heat. Add the leeks and garlic. Cook, stirring occasionally until soft and add oregano. Add the Swiss chard, stirring occasionally, until wilted, about 2 minutes. Add broth, beans, tomatoes, salt, and pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, about 20-30 minutes. Add in the nutritional yeast, olives and parsley. Discard bay leaf and for a thicker soup transfer just under half the soup into the blender and puree. Transfer the puree into the pot with the remainder of the soup and stir. Serve immediately and garnish with parsley, nutritional yeast and/or Parmesan cheese.

Avocado Toast

Back in the day, I had a mild allergy to avocadoes but then one day it went away! Fast forward to now and you'll find me placing half an avocado in smoothies, salads or better yet smashed on sprouted grain toast. I like to think of avocado toast as a healthier and more vibrant update on butter with toast. 

Serves 2

2 slices of toasted sprouted grain bread

1 avocado, mashed

½ teaspoon salt

Fresh cracked pepper

1 teaspoon apple cider vinegar or fresh lemon juice

1 teaspoon sriracha or red pepper flakes

2 radishes, sliced thin

Toast bread. While bread is toasting removed pit of avocado and place in a small bowl and smash with fork.

First toast breads. Cut avocado in half and remove pit. Place avocado flesh in a small bowl and mash with a fork or a small mortar and pestle; if you prefer a creamier consistency mash until smooth. Season the avocado mash with salt, pepper, apple cider vinegar and sriracha. Place avocado spread onto two slices of bread and top with fresh radish.

-Jessica