Amazing Kids! Magazine

Cook Time with Remmi

By Remmi Smith, Cook Nook Columnist

Hi Amazing Kids!  It is May and it is beautiful here in Tulsa…3 more weeks and school is out!  I am really looking forward to the summer…it gives me a lot more time to try recipes, research food history and create new recipes!!! I know I sound crazy…but I REALLY love food. I have been experimenting with Spanish Food and I have had a lot of fun with it. Spain is located in the Iberian Peninsula. Its’ borders are surrounded by three bodies of water. To the north is the Cantabrian Sea, to the west is the Atlantic Ocean and, on the east is the Mediterranean Sea. I guess with all this water it not a surprise there is a lot of fish in their diets. There are 6 culinary regions in Spain and I have tried recipes from all 6 regions…I  love Spanish Food!  The most common ingredients used in all 6 regions is garlic and olive oil. I read that bread is served at every meal…a food I cannot live without. They also serve salads at every meal…love those too!  Did you know the Spanish eat 5 meals a day…More fun food facts to come…now…let’s get cooking!

 

Remmi’s Favorits Spanish Recipes

Tapas and Goat Cheese Montado

Patatas Tortilla (potato omlet)

Ensalada Mixta (mixed green salad)

Vegetable Paella (the national dish)

Tapas and Goat Cheese Montado

Ingredients:

  • 6-3” pieces French baguette (halved/will equal 12 pieces)
  • 4 Roma tomatoes (sliced)
  • 8 OZ goat cheese (sliced/12 pieces)
  • Salt and pepper
  • 1 red pepper (roasted/sliced(can use canned red pepper))
  • 1 avocado (sliced/12 pieces)

Directions:

Prepare ingredients as directed. Place bread on baking sheet.  Place in 350 degree oven until slightly crusty (3 to 5 minutes).  Take out of oven and place 2 tomato slices on top of bread. Top with goat cheese and desired pepper and salt. Place under broiler just until the goat cheese has melted. Transfer montado’s to a serving plate. Top with red pepper and avocado and serve.

 

Patatas Tortilla

Ingredients:

  • 1 ½ C potatoes (sliced thin)
  • ½ medium onion (diced)
  • 2 ½ T olive oil(divided)
  • 5 eggs
  • Salt and pepper to taste
  • 2 Roma tomatoes(diced)
  • 2 T fresh parsley(sliced)

Directions:

Prepare ingredients as directed. Note: Place potatoes in cold water to prevent form browning/drain/dry on paper towels before cooking). Heat 1 ½ T olive oil and add the onions and potatoes. Turn heat to low and place a lid on the pan. Cook for 15 until potatoes are tender (not brown).  Place eggs in medium size bowl and whisk. When potatoes are done, gently mix them with the eggs. Place pan on medium heat with 1 T olive oil. Pour the egg mixture in the pan and turn to low/uncovered. Cook 20 minutes or until there is no longer any liquid eggs.  Remove pan from heat. Place a lid over the tortilla and flip it over on the plate. Place pan back on stove and slice the tortilla in pan to cook the other side. Cook on low for 2 minutes. Remove from stove and let it sit for 3 to 5 minutes in the pan. Flip the tortilla onto the plate. Cut into wedges and top with chopped tomatoes/parsley. This can be served hot or cold.

 

Ensalada Mixta

Ingredients:

  • 4 C Romaine (sliced)
  • 1 cucumber (sliced)
  • 1 bell pepper (sliced)
  • 1 sweet onion (small/sliced)
  • ½ C green olives
  • 3 Roma tomatoes (sliced in wedges)
  • 1 15 OZ can artichoke hearts (drained/sliced in half)
  • 3 hard boiled eggs (quartered)
  • ½ C Spanish or extra virgin olive oil
  • ¼ C red wine vinegar
  • Salt and pepper to taste

Directions:

Prepare ingredients as directed. On medium size platter, layer the ingredients in the order listed.  Mix vinegar and oil. Drizzle on salad when ready to serve (only use the amount you desire).

 

Vegetable Paella

Ingredients:

  • 2 T olive oil
  • 1 medium onion (diced)
  • 3 garlic cloves (minced)
  • 1 red pepper (sliced into strips)
  • 2 C rice
  • 4 tomatoes (large dice)
  • 1 can white beans (rinsed)
  • 2 C Swiss chard
  • 4 C chicken broth
  • ½ t saffron
  • ½ t sweet paprika
  • Salt and pepper to taste
  • ½ C frozen peas

Directions:

Prepare all ingredients as directed. In large frying pan, and oil, onion, garlic, red pepper and sauté for 2 minutes. Add the rice and stir-fry for 2 minutes. Add remaining ingredients except for the peas. Bring to a boil, stir, and simmer for 10 minutes at low medium. Add peas and simmer until rice is soft.

 

Now for some more…Did You Knows?

  • There are 12 ingredients that are always available in a Spanish kitchen…..They are olive oil, garlic, saffron, paprika, eggs, parsley, potatoes, onions, tomatoes, French style bread, Spanish wine and milk.
  • Lunch is the big meal of the day and most of the businesses close for 2 or 3 hours during the lunch house so there is plenty of time for people to socialize and take a siesta! Really….they get to take naps!
  • Spain has the longest workdays in Europe with most people completing work at 8:00 in the evening.
  • The dinner meal is never served before 9:00 PM and most people do not go to bed until midnight to 2:00 AM?
  • Tapas are really considered Spain’s snack food.
  • If you are visiting Spain…….make sure you use your flatware as eating with your fingers is considered bad manners.
  • No meals are served without bread being on the table.
  • Spain has more lands covered by vineyards than any other country.
  • 44% of the world’s olive oil comes from Spain.
  • 75% of the world’s saffron is grown in Spain.

I hope you enjoy these recipes. There are a lot of good recipes for Spanish food, but be careful…..I had to make a lot of adjustments because many of the recipes used a lot of oil that really isn’t needed to make a great dish.  Also experiment with different kids of vegetables…like make the paella with your favorite veggies and see how it comes out.  One last note…Spain’s tourism is the second largest in the world…it must be a place to see.  Enjoy! <3Remmi