A traditional Spanish summertime soup/snack.
8 tomatoes, peeled, seeded,
chopped fine
1 cucumber, pealed, seeded, chopped fine
1 cup finely chopped onions
1 sweet green pepper, seeded, chopped fine
3 teaspoons salt
1 teaspoon garlic juice (this is a must!)
1/4 cup olive oil (this is a must to be authentic!)
1/4 cup lemon juice
1/4 teaspoon pepper
Dash of Cayenne
2 cups tomato juice
| Combine tomatoes,
cucumber, onions, and green pepper; blend in
blender well. Sprinkle with salt. Let set at room
temperature 1 hour to blend flavors. Add remaining
ingredients; mix well. Chill thoroughly (and keep
refrigerated!).
Can serve with any or all of the following chopped finely into separate bowls to be added by the individual: bread crumbs, diced onions, diced green peppers, and fried garlic croutons. Makes 6 to 8 servings. |
A very common egg, potato, and onion omelet served hot or cold; morning, noon, or night.
3-4 regular sized potatoes, washed, peeled, sliced thin, and salted
onions, chopped fine (optional)
3-4 eggs
salt
Heat olive oil in skillet,
covering the bottom. Add salted, sliced potatoes and
chopped onions; cook on medium heat -- slowly, until tender
and sort of mushy/sticking together. (Taste the cooked
potatoes to see if they need more salt.) Remove from
skillet, adding them to the egg mixture, leaving oil in
pan. Beat
eggs. Add more salt, if needed.
Heat the tortilla pan, adding a tad of olive oil. Add
egg/potato mixture. Using fork, poke holes in center of
omelet to help the tortilla cook all the way through. Cook
until outside rim of omelet is done/firm. Flip omelet; cook
until omelet is set, poking holes in it to be sure it is
done inside. Remove from pan. Let set a few minutes before
eating.
May be eaten hot or cold, between slices of “French
bread” (similar to Spanish bread), or alone on plate
with slices of cheese and ham. Makes ONE tortilla (4 to 6
servings).
QUESADA
(“k-SAH-dah”)
2 eggs
1 natural yogurt (plain flavor)
1/2 to 1 teaspoon cinnamon
flour
sugar
Using the yogurt container as a measuring device, measure
out one container of flour and 1 1/4 containers of sugar.
Grease a 9x9 pan. Mix all the ingredients and pour into
pan. Cook 40 minutes in a 350º oven. When done, sprinkle a
little cinnamon on top, if desired.
YOLANDA’S
FLAN
3 eggs
1 can sweetened condensed milk
1 can (same size) of milk
Microwave on high for 12-15 minutes, watching
carefully.
SUSAN’S
PUREE
1-2 puerros (leeks)
acelgas (sweet chard)
4 nabos (white turnips)
3-4 potatoes
3-4 carrots
Pressure 40 minutes. Drain. TBS
olive oil. Vegetable bouillon. Salt and
Pepper
PAELLA
DE VERDURAS (Vegetable Paella)
(”pie-A-ya”)
Ingredients for 6 people:
400g of rice (about 2 cups)
(OPTIONAL) 0.5kg pork (The
typical Vegetable Paella doesn't include this but for those
who HAVE to have meat can add this)
2 tomatoes
2 red bell peppers
1 eggplant
0.5 kg green beans (approx 1 lb)
150 g baby habas (I'm not sure of the translation into
English. My dictionary says broad beans {whatever that is}.
It looks like an overgrown green pea. I suppose you could
substitute something else.) (about 3/4 Cup)
2 artichokes
3 garlic cloves (minced)
olive oil
saffron (paella seasoning)
salt
If you use the meat, cut it into bite size pieces. In a
skillet heat about 2 Tbsp of olive oil, add the meat and
cook it like a stir fry. USE FRESH VEGETABLES! Peel the
eggplant and cut into bitesize pieces. Cook in a pot of
water for about 5 minutes. This is to get the bitterness
out of the eggplant. Drain eggplant and pour out the water
after it is done. Later you will incorporate the eggplant
into the paella. Peel and chop the tomato. Put 1 Tbsp. of
oil in the skillet and fry for about 3 or 4 minutes.
Cut up the bell pepper into thiin strips. Cut the artichoke
into quarters, long ways. HINT: when you cut the artichoke
squeeze some lemon juice over it immediately to prevent it
from turning black. Cut up the rest of the vegetables into
bite size pieces. Put all of the vegetables, including the
tomatoes, into the paellera (in the US a wok should work
fine.). Add the garlic and saffron. Add water (I didn't
measure and no measurements were given but I guess about
half a liter). Cook on Medium High for 15-20 minutes. The
broth should just about be gone after that amount of time.
Then you add the rice and hot water (2.5 times the amount
of rice) and salt to taste. Cook on medium to medium-high
for 20-25 minutes more.
Serve with lemon wedges around
the edge of the paella for garnish.
YIELD:Paella for 6
people
PAELLA
VALENCIANA (serves 6)
| 1/3 cup of olive oil
1 small onion, minced 2-3 cloves of garlic, crushed 3-5 tbsps minced fresh parsley 1 generous pinch of saffron 2 tbsps of chicken bullion 3 skinless chicken breasts, cut in large chunks 2 green peppers, sliced 1 red pepper, sliced 1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch of it is all you need for taste but a richer color is desired) 8 oz tomato sauce 1 tsp sugar 4 cups of rice 7 cups of water salt 1/2 lb - 1 lb shrimp, leave shell on 1 lb scallops |
| Saute onion, parsley,
and garlic in olive oil until the onion begins to
become transparent. Add saffron, chicken bullion,
chicken, peppers and saute until chicken has become
white. Add tomatoe sauce, sugar, food coloring.
Stir. Add rice & water and bring to boil. Salt
to taste. Boil 5 minutes, stirring occasionally.
Add shrimp & scallops, boil an additional 5
minutes, stirring occasionally. Simmer 10 minutes
covered, stirring occasionally. If the rice appears
to be getting too dry during the last 10 minutes,
add more water. If the rice is too wet at the end
of the 10 minutes, uncover and evaporate unwanted
liquid.
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TORTILLA ESPAÑOLA (Anthony's)
4 medium potatoes
5 eggs
one small onion
1/4 cup olive oil
salt
Chop onion. Quarter potatoes
and slice. Heat oil in non-stick skillet and add onion and
potatoes. Cook and stir occasionally on low heat for
approximately 30 minutes or until potatoes are soft. In a
mixing bowl beat eggs. Set aside. When potatoes are done
drain, but keep approximately 2 tsp of oil. Mix potatoes in
with eggs; add salt to taste. Heat 1 tsp of the oil in
skillet and pour in egg and potato mixture. Cook on low
heat for 10 minutes or until egg begins to brown. Place
large plate over the skillet and flip the tortilla onto the
plate. Heat the remaining oil then turn heat down to low.
Slide tortilla back into skillet to cook the other side.
Cook for another 7 minutes or so until golden. Place plate
on top of skillet and flip tortilla out.
As appetizer cut into one inch
squares and use toothpicks to serve. For a meal slice in 6
or 8 pie slices.
Typically served with bread,
cheeses and green olives.
PINCHO
MORUNO (Spanish pork kabobs)
2 Tbsp lemon juice
1/4 tsp black pepper
8 cloves garlic, minced
1/2 tsp oregano
2 Tbsp parsley, minced
a little saffron (optional)
1 tsp ginger
1/2 tsp salt
1 1/2 tsp cumin
1 lb. lean pork cut in cubes
1/4 tsp tumeric
1/2 tsp sweet paprika
| 2
Tbsp olive oil
1/4 tsp crushed red pepper |
ANTHONY’S FLAN
4 eggs
1 can of sweetened condensed milk
1 can of evaporated milk
200g of cream cheese
1 tsp vanilla
1 cup sugar
Blend well eggs, milks, cream cheese and vanilla and set aside. In a large metal loaf pan on stovetop, cook sugar for caramel sauce. (Do NOT use a glass pan. It will shatter) When sugar is all melted tilt pan to coat all sides with caramel sauce. Slowly pour in batter and cook in a preheated oven at 350º for approximately 45 minutes or until done. (Insert a toothpick and it should come out clean when done.) Place large oval platter over loaf pan and carefully flip flan on to the platter. Refrigerate at least 5 hours before serving. 10 - 12 people
REVUELTOS CON TRIGUEROS
Scrambled Eggs with Green Asparagus
Eggs
Small green asparagus (cut into thirds)
Olive oil (extra-virgin if you have it)
How many of the above ingredients you use will depend on how many people you are making this for: four eggs and half a small jar of asparagus will feed two.
Pour a little olive oil in a pan/skillet and scramble eggs like you normally would. Add the asparagus about halfway through. There’s not really a science to it—add them to taste, a few at a time.
Can be made with mushrooms instead of asparagus.