A simple Spanish food?!
for my spanish class we are supposed to make and bring in a spanish dish!. does anyone have an easy to make/easy to bring to school dish!?
just give me the name of the dish and i can find the recipe on the internet thanksWww@FoodAQ@Com
just give me the name of the dish and i can find the recipe on the internet thanksWww@FoodAQ@Com
Answers:
EASYY trust me I'm spanish!! Make Platanos all you have to do is go to publix and buy the Plantano banna next tot he bannanas only there like green and cut them up, smush them with ur palm so there flat and put some oil in a pan and fry then wait till they get brown and take them out, then salt them!.!.!.!.DONE :) and very tasty!!Www@FoodAQ@Com
Paella seems pretty easy to me!. My (basic) understanding is that you cook meat and seafood with rice!. So maybe it takes some time to cook, but it's easy!. also this (http://en!.wikipedia!.org/wiki/Tortilla_de!.!.!. looks insanely tasty and is probably even easier!.Www@FoodAQ@Com
Tortilla Espanola/Tortilla de Patatas- definitively Spanish, and you can make it the night before and serve it cold with bread!.
http://spanishfood!.about!.com/od/tapas/ss!.!.!.
Or, if you want something sweet, try flan!.
Www@FoodAQ@Com
http://spanishfood!.about!.com/od/tapas/ss!.!.!.
Or, if you want something sweet, try flan!.
Www@FoodAQ@Com
Ok Spanish as in from Spain
OR
Spanish as in Mexican/other spanish-speaking country!.
Two very differnt thingsWww@FoodAQ@Com
OR
Spanish as in Mexican/other spanish-speaking country!.
Two very differnt thingsWww@FoodAQ@Com
Spanish rice or refried beans
Www@FoodAQ@Com
Www@FoodAQ@Com
Tapas are Spanish finger foods!. They can be as simple as almonds and olives or as complex as stewed meats and stuffed and fried vegetables!. I realize you said you'll look for recipes, but I can't resist giving you a few of my tried and true Spanish tapas recipes ;-)
Roasted Bell Peppers with Honey & Almonds
8 red bell peppers, quartered
4 tbsp olive oil
2 cloves garlic, thinly sliced
1 oz flaked almonds
2 tbsp honey
2 tbsp sherry vinegar
2 tbsp chopped parsley
salt and pepper
Preheat broiler to high!. Place peppers, skin side up in single layer on a baking sheet!. Cook under broiler 8-10 minutes until skins are blistered and blackened!. Transfer to plastic bag, tie off and let cool!. Peel skin when cool and chop into bite-size pieces!. Place in bowl!. Heat olive oil in large heavy-bottom skillet!. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden!. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper!. Add parsley and season to taste with salt and pepper, toss well!. Serve at room temperature!.
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Olives with Orange & Lemon
2 tbsp fennel seeds
2 tbsp cumin seeds
1 ? cup black olives
1 ? cups green olives
2 tsp grated orange rind
2 tsp grated lemon rind
3 shallots, finely chopped
pinch cinnamon
4 tbsp white wine vinegar
5 tbsp olive oil
2 tbsp orange juice
1 tbsp chopped mint
1tbsp chopped parsley
Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma!. Remove from heat and let cool!. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl!. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives!. Toss well and refrigerate!.
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Spanish Devils (AMAZING - but should be warm when served, so maybe not great for school)
Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)
24 Medjool dates
2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
Preheat oven to 350°!. Make a small slash in each date and remove the pits, keeping the dates intact!. Fill each date with chorizo and Fontina, pinch them closed and set them on a baking sheet!. Bake for about 12 minutes, until the cheese is melted!. Cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm!. The stuffed dates can be refrigerated overnight!. Bake them before serving!.
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Chorizo with Figs (I use fresh figs and cook them in wine - the alcohol cooks out - you can take it to school!. Again, better warm) Note: this uses the other kind of chorizo - the for cooking type
1 pound chorizo, cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
? cup red wine
1 can figs
? cup sugar
? cup red wine vinegar
1 stick cinnamon
? teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; sauté until garlic in golden brown!. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 30 minutes!. Just before serving, stir in the drained figs!. This can be made in advance and reheated just before serving!.Www@FoodAQ@Com
Roasted Bell Peppers with Honey & Almonds
8 red bell peppers, quartered
4 tbsp olive oil
2 cloves garlic, thinly sliced
1 oz flaked almonds
2 tbsp honey
2 tbsp sherry vinegar
2 tbsp chopped parsley
salt and pepper
Preheat broiler to high!. Place peppers, skin side up in single layer on a baking sheet!. Cook under broiler 8-10 minutes until skins are blistered and blackened!. Transfer to plastic bag, tie off and let cool!. Peel skin when cool and chop into bite-size pieces!. Place in bowl!. Heat olive oil in large heavy-bottom skillet!. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden!. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper!. Add parsley and season to taste with salt and pepper, toss well!. Serve at room temperature!.
__________________________
Olives with Orange & Lemon
2 tbsp fennel seeds
2 tbsp cumin seeds
1 ? cup black olives
1 ? cups green olives
2 tsp grated orange rind
2 tsp grated lemon rind
3 shallots, finely chopped
pinch cinnamon
4 tbsp white wine vinegar
5 tbsp olive oil
2 tbsp orange juice
1 tbsp chopped mint
1tbsp chopped parsley
Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma!. Remove from heat and let cool!. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl!. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives!. Toss well and refrigerate!.
__________________________
Spanish Devils (AMAZING - but should be warm when served, so maybe not great for school)
Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)
24 Medjool dates
2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
Preheat oven to 350°!. Make a small slash in each date and remove the pits, keeping the dates intact!. Fill each date with chorizo and Fontina, pinch them closed and set them on a baking sheet!. Bake for about 12 minutes, until the cheese is melted!. Cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm!. The stuffed dates can be refrigerated overnight!. Bake them before serving!.
__________________________
Chorizo with Figs (I use fresh figs and cook them in wine - the alcohol cooks out - you can take it to school!. Again, better warm) Note: this uses the other kind of chorizo - the for cooking type
1 pound chorizo, cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
? cup red wine
1 can figs
? cup sugar
? cup red wine vinegar
1 stick cinnamon
? teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; sauté until garlic in golden brown!. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 30 minutes!. Just before serving, stir in the drained figs!. This can be made in advance and reheated just before serving!.Www@FoodAQ@Com