Empanadas & Stewed Chic Peas and Eggplant

The Food Nanny
September 29&30, 2009 Meal 1: Sweet Corn & Butternut Empanadas, Spanish Rice Salad, Refried Beans
· Transfer to a cookie sheet and heat the Empanadas at 350° for 10-15 minutes or until hot and a little more deeply browned.
· Heat the refried beans in a saucepan, thin them out with a little water first though.
· Serve the rice at room temp or quickly heat it in a sauté pan with a little oil. Add a splash or water to steam everything through.
Meal 2: Stewed Chic Peas and Eggplant, Roasted Leek, Chevre,& Red Pepper Fougasse, Mixed Greens
· Heat the stew to a simmer on the stovetop.
· Warm the fougasse at 350° in the oven for about 10 minutes
· Dress the greens and serve beside the entrée.