This week we had the pleasure of chatting with public speaking, leadership and communications trainer, Elizabeth Bachman! Tune in to hear about how her 30 years in opera impacts her work today, how to reinvent yourself when the phone stops ringing, and why she is so passionate about helping people communicate their ideas through speech. Listen to hear more about:
- Realizing the importance of negotiating your salary
- Some common mistakes people make when trying to make a speech
- How speaking five languages helps her to be an effective communicator to many audiences
Follow up links:
Theme song - Jazz from the Kitchen by Nikitaka
RECIPE: Empanadas Two Ways
Servings: 3 (plus seconds)
2 packages of readymade pizza dough
1 clamshell of white mushrooms
1 yellow onion
2 tomatoes on the vine
3/4 cup frozen corn
1/2 package of vegan ground "meat"
1 green bell pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili flakes
vegan cheese (or regular cheese, to taste)
salt & pepper
Pre-heat your oven to 400 degrees. Heat two pans to medium heat and add olive oil (or water) to each pan. In each pan, add half of your diced onion. In pan #1 add the diced green bell pepper. In pan #2 add the diced mushroom (you want to slice and then chop up the mushrooms into smaller pieces). In pan #1, add your frozen vegan meat. To each pan add seasonings as described above or to taste. Mix frequently, and add a little water if the ingredients start getting dry or sticking to the pan.
Which the fillings are cooking, roll out your dough and cut into 6" rounds and 4". Each bag of pizza dough made about 13 for me (6 large and 7 small).
Once your filling is done cooking, let it sit until it cools. Then spoon your filling into each piece of dough. Be sure to have a glass of water handy to wet the edges for easier sealing. You can either fork seal the empanadas or press and twist the edges (which makes a pretty pattern).
Once complete, place parchment paper on a baking tray, arrange your empanadas and add the egg wash (whisk your egg and brush onto the top of each empanada). Then bake for 25 minutes. Cool and serve! I served these with a sauce made out of vegan sour cream, Tapatio and lime juice. Enjoy!