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. 

Cabbage, Sweet Potato and Kielbasa Stew

It’s been a long time since I've last posted a recipe on here, and I hope this one is worth your while! It is a humble little soup that’s got sweet potatoes, red potatoes, savoy cabbage and kielbasa. Quite honestly, I found this soup so comforting to eat on cool spring nights. I love the heat of the kielbasa, smokiness of the paprika, the tender bite of the cabbage and of course the mild sweetness that the sweet potatoes bring to the table. In other words this soup is notably flavorful! I know what you’re thinking, soup in May? I love soup all year around! If you do not, reserve this soup for a chilly night and allow it to comfort you with its tastiness. 

inspired by this recipe.

2 tablespoons extra-virgin olive oil

1 pound nitrite-free turkey or pork kielbasa

2 medium onions, medium dice

2 teaspoons smoked paprika

3 garlic cloves, finely minced

2 large sweet potatoes , quartered lengthwise cut crosswise into ¼”  thick slices

1 pound small red potatoes, halved lengthwise cut into 1/4” thick slices (I used a bag of mini potatoes; a mix of purple, red and white.)

6 cups low sodium chicken broth

1 small savoy cabbage, sliced thin

Salt + pepper to taste

Heat the olive oil in a Dutch oven or large heavy pot over medium-high heat. Add kielbasa, cook until brown, stirring often about 8 minutes. Transfer the kielbasa onto paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all the potatoes and smoked paprika, cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low; cover and simmer until potatoes are softened, stirring occasionally, about 20 minutes. Using a potato masher, mash some of the potatoes in pot. Add browned kielbasa to soup, stir in cabbage and let simmer until completely tender, about 10 minutes. Season with salt and pepper, divide among bowls and enjoy!

Recipe Redo: Chocolate Dipped Coco's

Guys this is the third time I’m revisiting this recipe and making more changes; I can’t make promises but I think this will be the last time I’ll have to do so. I gotta admit I’m finding these to be pretty darn tasty! The first time I made these cookies was three years ago and while they tasted good, they were also packed with way too much sugar for my liking and the dough was sticky and difficult to work with; if that wasn't bad enough the additional step of dipping the bottom of the cookie in chocolate made quite a mess. Then two years ago, I tried making adjustments and replaced the brown sugar for maple syrup, turbinado sugar and added a touch of molasses; again, good but not 100% there for me.

Somehow I forgot all about the cookies until my mom recently told me she loved them! Funny how people manage to remember and enjoy my least favorite recipes… For the sake of my mommy, I revisited the recipe and ended up with a delicious little coconut cookie dipped in melted chocolate; I was a fan! I brought them to my mom and sister as a late Christmas present and they were fans too. Just for kicks, this time around I decided to add the addition of crushed almonds after dipping the cookies in chocolate for an elegant touch. If you like coconut, chocolate and almonds (think: Almond Joys) then you’ll dig these!

Chocolate Dipped Coco’s

makes 21 bite size cookies

Ingredients:

1 ½ cup shredded unsweetened coconut

1/3 cup organic shortening or unsalted butter

½ cup brown sugar

¼ cup cane sugar

1/3 cup almond milk

1 ½ teaspoon vanilla extract

½ teaspoon almond extract

1 ½ cup all-purpose flour

1 tablespoon ground flax seeds (optional)

¼ teaspoon baking soda

½ teaspoon sea salt

½ cup slithered almonds or chopped raw almonds

1 heaping dark chocolate or semi-sweet chips, plus 2 tablespoons coconut oil

Directions:

In a large skillet, pour the coconut and toast over medium heat for about five minutes, or until the coconut is golden brown. Stir occasionally and be careful not to burn it. Once the coconut is toasted, remove from heat and let cool. In a stand mixer fitted with paddle attachment or large bowl with electric mixer, cream together coconut oil, vegan butter or butter and both sugars on medium-high speed until fluffy. Mix in almond milk, vanilla and almond extract until well combined. Add in flour, ground flax, baking soda and salt and beat on low-speed until just combined. Scrape down the sides of the bowl with a spatula if necessary, and fold in shredded coconut. Refrigerate dough in saran wrap for at least 2 hours or overnight. (This will make the dough easier to work with and prevent the dough from being too thin and delicate.) Preheat oven 350, line a baking sheet with parchment paper or a silicone mat. Using a tablespoon or your hands form dough balls, flatten them slightly and transfer onto baking sheet. Bake about 10 minutes, or until edges are golden brown. Allow cookies to cool 2 minutes before transferring onto cooling rack.

Chocolate Dip 2 ways:

1. By creating a makeshift double boiler or using a real double boiler. Simply melt the chocolate chips and coconut oil in a small saucepan underneath a bigger saucepan with simmering water.

2. Melt the chocolate chips and coconut oil by placing them in a microwave safe bowl for thirty second intervals until completely melted.

After melting the chocolate glaze, allow it to thicken and cool for at least five minutes. Dip half the cookie in the chocolate glaze then coat the chocolate side with the almonds. Repeat with all the cookies. Transfer cookies onto parchment paper and allow the chocolate to set before serving. Cookies can be stored in an airtight container about 5 days. 

xo, Jessica