Feed Zone Cookbook Empanadas Review

Here is another review from my favorite new cookbook.  I made the two empanada recipes for the Buffalo Curry Empanadas and Jalapeno and Potato Empanadas.  I also used the crust recipe from the cookbook also.  I made the crust earlier in the day and put it in the fridge until I needed it.  The recipes state that these are labor-intensive foods and combined time from crust to finished products was roughly one and half hours.  That includes  chopping, cooking the ingredients and cool time before stuffing the empanada crusts.  In my arsenal of cooking utensils to make it easier is an empanada press.  You can get these online for no more ten dollars.  Lets move on to the empanadas.

First up was the Buffalo Curry Empanada recipe with of course a change in some of the ingredients.  I have stomach issues with beef, so I changed it up to turkey burger.  My ingredients were taco seasoning, minced garlic, minced onion, and minced jalapeno.  These turned out great with excellent flavor that no one ingredient really over powered any of the others.  I need to make a larger batch next time and have them ready to warm-up for later.  Next was the Jalapeno and Potato Empanada recipe.  I didn't change anything up with this one and it came out great.  I used a bag of shredded mexican blend cheese and some russet potatoes.  Either one of the recipes would be great for breakfast also with an over easy egg.


The next time I make these I am thinking of combining them together into one.  We like to go camping and these would be perfect for making the day before leaving.  Wrap them in aluminum foil, store in a cooler and set them over the fire for lunch or dinner to warm them back up. 

The Feed Zone Review

The Feed Zone

I purchased The Feed Zone Cookbook a little less than a month ago and have been making a few meals and portables from it.  So far, I am highly impressed with everything that I have prepared.  Today, I made the Brown Rice Muffins and my main reason for this is the nutritional value it has for long endurance rides on the mountain bike.  It has 248 calories, 3 grams of fat, 49 grams of carbs and 25 grams of protein that will not leave you short of energy.  They are extremely easy to make as you can see from picture below.  Only things I used was a rice cooker (highly recommended), blender and muffin tin.  They are easy for me to eat at 5am during the week as I head out the door to hit the trails for a good 15-20 miles before work a couple times during the week.  I also will have an extra with me to eat right after the morning ride to help with recovery.  Also on weekend rides lasting more than 2 1/2 to 3 hours they can be put in a sandwich bag and stuffed in the jersey pocket or I can swing back by the car and grab it.

Brown Rice Muffins

   





To date I have made the following recipes:
Egg and Chorizo Sandwich
Sweet Potato Pancakes
Allen's Rice Cakes x 2
Chocolate Peanut Coconut Rice Cakes
Rice and Banana Muffins
Brown Rice Muffins
Angel Hair with Bacon and Sweet Corn
Pizza with Tomato and Basil
Chicken Tikka Masala
Spiced Black Beans
Spicy Cabbage Slaw

One of my favorite recipes to make is the Spicy Cabbage Slaw.  This has some great flavors and so far I have had it on Fish Tacos, Shrimp Tacos and just by itself.  There are other foods that it would be great on also from BBQ, Turkey or Veggie Burgers also.

Shrimp Tacos w/ Spicy Slaw and Homemade Guacamole

I have also been using PROBAR on my endurance rides for energy for sometime now because they are another great source of natural energy, and they are made of natural whole foods.  I have used gels and other products like them and after awhile they make my stomach hurt if I use a lot of them.  I have cut back on the number of gels that I use on a ride or if I use any at all.

I highly recommend picking up The Feed Zone Cookbook and PROBAR.  Both have changed the types of foods that I use for endurance rides.  I believe they make a good combination for getting energy from natural food sources that your body can easily digest.