Potato Pockets Filled With Spinach Chili Food

STUFFED POTATOES WITH LENTIL CHILI

Steps:

• Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes.
• Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes.
• Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES

Steps:

• To make the potatoes: Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
• Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
• Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

CHEESE & SPINACH PUFF PASTRY POCKETS

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
• Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

CHEESE AND SPINACH PUFF PASTRY POCKETS

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with parchment paper.
• Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes.
• Using a small knife, cut out the center of the pastry shells.
• Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl.
• Stir in the spinach, Fontina cheese, Parmesan, and green onions.
• Spoon the spinach mixture into the baked pastry shells.
• Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes.
• Transfer the pastries to a platter and serve.

BEEF AND SPINACH PITA POCKETS

Steps:

• In large non-stick skillet, combine first 3 ingredients.
• Cook over medium heat until browned, stirring to crumble beef.
• Drain in a colander, discard drippings.
• Wipe skillet dry with a paper towel.
• Return beef mixture to skillet; add chopped spinach, spices and salt; stir well.
• Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat.
• Spoon 1/2 cup beef mixture into each pita half lined with whole spinach leaves.
• Mix yogurt with curry powder if desired.
• Top each pita half with 1 tablespoon yogurt.

SPINACH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

POTATO CHILI

Steps:

• In a large skillet, brown ground beef with oil, onion and jalapeno.
• Add potatoes to pan with tomatoes, water and spices.
• Simmer covered, about 25-30 minutes, or until potatoes are tender.

POTATO POCKETS FILLED WITH SPINACH-CHILI

Steps:

• Bake potatoes at 320 F about 1 hour.
• Let cool until just warm, peel and puree.
• Mix pureed potatoes with 2 egg yolks, starch butter and salt, pepper, nutmeg to taste.
• Roll out dough thinly (about 1/4 inch) between two sheets of baking paper which are dusted with some starch.
• Cut out as many rounds of 6 inches diameter as possible.
• Generously sprinkle cookie sheet with polenta.
• Carefully, using a spatula, place dough rounds onto polenta sprinkled cookie sheet. Refrigerate.
• For the filling, saute finely chopped shallots, garlic, chili and whole pine nuts in 2 1/2 ounces butter. Add spinach, saute shortly, season with salt, pepper, nutmeg to taste.
• Cream remaining egg yolk, baste dough rounds with egg yolk and place 1 tablespoon filling on one half of each round.
• Put aside remaining spinach filling.
• With a spatula, carefully flip other half of dough rounds over and seal rims, pressing lightly with a fork.
• In a large pot, bring slightly salted water to a slow boil, carefully place dough pockets in simmering water, let simmer for 3 - 5 minutes.
• Place remaining spinach on plates. Get pockets out of the boiling water, place on bed of spinach. Pour molten butter over the pockets, if desired.