Like the great Tiger Woods I am also a multi-racial individual. Being one quarter Latina I have longed to be able to master Latin Cooking, but few cookbooks have given me the confidence or inspiration to do so until now. Isabel’s Cantina written by Isabel Cruz, a restaurant owner from San Diego who grew up in a wonderfully diverse Los Angeles neighborhood. Latin Foods have traditionally been known to be pretty heavy and calorie laden, but Isabel’s dishes are light and healthy without sacrificing any of the great flavors.  It was pretty difficult for me to pick a favorite recipe to share with you as I love them all, but I managed to settle on one that I hope you will enjoy making and serving as much as I have. Isabel’s Easy Turkey Empanadas are just that, super easy, and so good.  Using ground Turkey instead of the more common ground beef and baking them instead of frying, she introduces us to an Empanada that may be light on calories but heavy on taste.   

Easy Turkey Empanandas

From Isabel's Cantina by Isabel Cruz, Clarkson Potter 2007

When I was a kid, my dad loved to make empanadas, but the dough would stress him out (and made the kitchen look like a tornado hit it).  Then he figured out that store-bought flour tortillas could form the pockets for the empanada filling.  He turned into an empandad-making fiend, coming up with all sorts of fillings for these little pies.

These are the empanadas that I make with my kids, using ground turkey.  They're light, delicious, and perfect for almost any meal.  And the kitchen stays pretty clean, too!

Serves 6 as an appetizer or 2 as a main course 

• 1 Large Red potato, peeled and cut into 1/4 inch slices
• Kosher salt
• 2 Tablespoons Olive oil
• 1/2 Medium yellow onion, diced
• 3 Garlic Cloves, minced
• 1 1/2 Teaspoons Ground Cumin
• 8 ounces Ground Turkey
• 1/4 cup drained sliced Green olives with pimientos
• 1/4 cup drained Capers
• Freshly ground Black pepper
• Six 6-inch flour Tortillas
• 2 Large Eggs, lightly beaten
• Easy Espanola Tomato Sauce 

Put the potato in a small saucepan and cover with salted water.  

Bring to a boil over medium-high heat and cook until tender, about 5 minutes.  Drain well and set aside.

While the potato is cooking, heat the olive oil in a large saute pan over medium-high heat.  Add onion and garlic and cook until soft and translucent, about 3 minutes.  Add the cumin, stir to combine, and then add the ground turkey.  Use a wooden spoon to break up the meat, and cook until the turkey is no longer pink, 5 to 7 minutes.  Use a slotted spoon to transfer the mixture to a medium bowl.  Add the potato, olives, and capers and season lightly with salt and pepper. Toss to combine.

Preheat over to 350 F.  Place the tortillas on a clean work surface.  Brush the edges with the egg wash.  Divide the filling among the bottom halves of the tortillas, and then fold over the top halves to form half-moons.  Crimp the edges with fork.  Brush the tops of the empanadas with the remaining egg wash.  Arrange on a baking sheet and bake for 20 to 25 minutes, until the tops are golden brown.

Serve warm with small bowls of tomato sauce alongside.

Easy Espanola Tomato Sauce 

From Isabel's Cantina by Isabel Cruz, Clarkson Potter 2007

This simple no-cook condiment is like a Spanish version of homemade ketchup and you'll find as many uses for it as ketchup.  I serve this with Easy Turkey Empanadas and Lomo Saltado.  Keep some on hand, and you'll discover new ways to serve it everyday.

Team this up with Cilantro sauce for an excellent pairing of flavor.

Makes 2 cups

• One 15 ounce can diced tomatoes, with their juice
• 3 Garlic cloves, minced
• 1/4 cup Extra-Virgin olive oil
• Kosher Salt
• Freshly Ground Black pepper

Combine the tomatoes, garlic, olive oil, salt and pepper to taste in a blender and puree until smooth.  Use immediately or store, covered, in the refrigerator for up to 3 days.

About Isabel’s Cantina: Bold Latin Flavors from the New California Kitchen

When Isabel Cruz opened her first small restaurant in San Diego, she cooked what she loved to eat: simple Latin comfort food spiced with the Pacific Rim flavors she knew from her old Los Angeles neighborhood. In Isabel’s Cantina, she shares the deceptively simple recipes that make her five West Coast restaurants so popular, as well as many of her own personal favorites. By relying on the boldly flavored ingredients common to both Latin and Asian cuisines—like mangoes, limes, chiles, mint, ginger, coconut, and cilantro—Isabel’s healthful dishes are never bland. Blending fresh flavors with an eye for health, Isabel’s signature Latin food with Asian accents is not only good for you but—most important—it’s delicious. 

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