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Bordering the Mediterranean and the Atlantic Ocean, Spain is Europe’s fourth largest country and has long been known for its food, bullfights and soccer matches. A country of varying climates and geography (from the snow-capped Pyrenees in the northeast to the toasty Balearic islands in the Mediterranean Sea to the east), it has a diverse cuisine to match. Whether it is making gazpacho (cold soups) or paella (rich rice dishes), tortillas or tapas (small snack foods), Spaniards love to cook heartily with fresh ingredients. We made a traditional Spanish tortilla for breakfast and garlicky rice for dinner. Bueno!
Spanish Rice
Spanish rice is prepared by browning rice first with onions and garlic before cooking it in chicken broth. If your kids like green beans, double the amount.
Ingredients
Ingredients
2 tablespoons olive oil
½ yellow onion, finely chopped
1 garlic clove, minced
1 small tomato, finely diced
¼ cup diced green beans
1 cup long-grain white rice
½ teaspoon dried oregano
½ teaspoon salt
2 cups lower-sodium chicken broth
Instructions
½ yellow onion, finely chopped
1 garlic clove, minced
1 small tomato, finely diced
¼ cup diced green beans
1 cup long-grain white rice
½ teaspoon dried oregano
½ teaspoon salt
2 cups lower-sodium chicken broth
1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 3 minutes.
2. Stir in tomatoes and beans; cook 3 minutes. Add rice, oregano and salt; stir well and cook 1 minute, until rice is lightly browned.
3. Add broth; bring to a boil. Reduce heat to low. Cover and cook 15 to 25 minutes, until liquid is absorbed.
4. Remove from the heat; let stand 5 minutes. Fluff with a fork before serving. Serves 4.
Recipe by Monica Bhide, Relish Cooking with Kids, "Around the World in 80 Plates," August 2007.
Nutritional Information
2. Stir in tomatoes and beans; cook 3 minutes. Add rice, oregano and salt; stir well and cook 1 minute, until rice is lightly browned.
3. Add broth; bring to a boil. Reduce heat to low. Cover and cook 15 to 25 minutes, until liquid is absorbed.
4. Remove from the heat; let stand 5 minutes. Fluff with a fork before serving. Serves 4.
Recipe by Monica Bhide, Relish Cooking with Kids, "Around the World in 80 Plates," August 2007.
Per serving: 240 calories, 7g fat, 5g prot., 40g carbs., 1g fiber, 590mg sodium.
Spanish Tortilla
Not to be confused with Mexican tortillas, this Spanish dish is actually an omelet made with eggs, onions and potatoes. Serve with prepared salsa.
Ingredients
Ingredients
2 tablespoons olive oil, divided
1 small baking potato, peeled
and thinly sliced
½ small yellow onion, thinly sliced
4 eggs
½ teaspoon kosher salt
Coarsely ground black pepper
Instructions
1 small baking potato, peeled
and thinly sliced
½ small yellow onion, thinly sliced
4 eggs
½ teaspoon kosher salt
Coarsely ground black pepper
1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato; cook, 5 minutes or until soft.
2. Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
3. In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
4. Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set, 7 to 8 minutes. Carefully flip to cook other side. (To flip omelet, slide onto a plate. Place skillet over plate and invert.) Cook 2 to 3 minutes. Cut into wedges and serve hot, room temperature or cold with your favorite salsa. Serves 4.
Recipe by Monica Bhide, Relish Cooking with Kids, "Around the World in 80 plates," August 2007.
Nutritional Information
2. Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
3. In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
4. Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set, 7 to 8 minutes. Carefully flip to cook other side. (To flip omelet, slide onto a plate. Place skillet over plate and invert.) Cook 2 to 3 minutes. Cut into wedges and serve hot, room temperature or cold with your favorite salsa. Serves 4.
Recipe by Monica Bhide, Relish Cooking with Kids, "Around the World in 80 plates," August 2007.
Per serving: 180 calories, 12g fat, 7g prot., 10g carbs., 1g fiber, 310mg sodium.
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