It’s a very good version of a chickpea/garbanzo soup. But this is a stew. Our little one loves it.
- 1 pound potatoes
- 3 tbs olive oil
- 1 large onion
- 2 pinches saffron (optional)
- 2 large red peppers chipped
- 1 yellow pepper in strips
- 2 large garlic cloves
- 1 tsp sweet paprika
- 1/4 cup chopped parsley
- 1/4 tsp. red pepper flakes
- 1/2 cup medium-dry sherry
- 2 cups canned crushed tomatoes with juice
- 2 1/2 cups chickpeas
- 3 cups chickpea broth
- salt and pepper
Picada (makes 1/2 cup)
1/4 cup almonds at 350 F until pale gold (8-10 minutes). set aside. Fry one slice of country-style bread in 2 Tbs olive oil until golden. Grind bread, almonds, and 2 cloves garlic and a pinch of salt to make a crumbly paste.
- 1 slice bread
- olive oil for frying
- 1/4 cup roasted almonds
- 1/4 cup hazelnuts, roasted
- 3 cloves garlic
- 4 Roma tomatoes
- 1 tbs parsley leaves
- salt and pepper
- 1 tsp paprika
- 1 roasted red pepper
- 1/4 cup sherry vinegar
- 1/2 cup spanish olive oil.
Fry bread. Grind bread, nuts, garlic, and chile. Add everything but vinegar and olil and process until smooth. with machine running, gradually pour in vinegar, then the oil. Taste for piquancy and salt.
Saute onions, schafran, garlic and potatoes, over medium heat. About 25 minutes. Potatoes should be tender and firm. Add paprika, parseley and pepper flakes, and cook for 3-4 minutes. Add sherry (or any substitute, we for example used rice wine vinegar) until thick and sirope for 12 minutes. Add tomatoes, garbanzos and broth. Add salt and pepper. Covering cook on low heat, until potatoes are done.
Sprinkle the Picada and parsley at the end on top.
This was completely Sarah’s inspiration and it turned out well. Li is for Lime and Ro for Rosemary.
- 8 red potatoes
- 1 medium eggplant
- 1 green pepper
- 5-8 cloves garlic
- 1-2 tablespoons water
- 1 tomato or a few tablespoons of tomato sauce
- juice and some of the zest from 1 lime
Cut potatoes and fry in oil. Sauté green pepper and garlic. Add eggplant and water and sauté for a few more minutes. Add the almost cooked potatoes and mix in the spices. Add the tomato and lime. Mix. Let cook on low heat 10 minutes more or until the eggplant is soft.
We ate this with fried eggs and it was good.
The idea for this recipe comes from a cookbook that I think called it “Russian potato salad”. Recently, there was a NYT article that talked about the health benefits of beets and it resparked my interest in them. So, when i found them in the store the other day I bought them.
Beet potato salad
Beet Potato Salad
- 6 medium beets
- 3 medium/large potatoes
- 1or 2 scallions
- 1/2 cup frozen peas
- 1/4 cup corn
- a large handful of fresh parsley
- mayo (enough for desired consistency)
- 1 Tbs vinegar
Boil the potatoes and beets until soft (about 30 minutes). Peel and slice them. Add remaining ingredients and mix. It is really simple to make and very delicious.
Yesterday we both of us realized at the same moment that we were craving Tortilla Española. So, today we made it and both of them turned out REALLY well! We also made fresh oatmeal bread and a salad as a side. Nougat ice cream for dessert.
According to Carlos Tortillas must be eaten with bread. When I was coming home from work on my bike, I stopped to buy eggs at the grocery store. I passed the bread section. I thought, “Carlos will need bread to eat Tortilla” but I also thought, yuck… sandwich bread with tortilla. So, I figured with my super Thermomix I can make bread really quickly and we will both be happy. I agree that fresh bread or a European baguette make tortillas delicious, but if it is just sandwich bread I pass. Carlos thinks I’m a bit of a food snob though:)
Today, we’re not going to talk about how to make bread or salads. Just the tortilla. Listen carefully.
Cooking time 25 minutes if you use the Tmix.
- 1/2 kilo (1 pound) nice potatoes.
- 4 eggs
- 1 medium onion (optional)
- Sunflower (or other vegetable) oil
Chop onion in the t-mix on 4, for 2 seconds. Saute onion in 1 a little oil. Clean the potatoes, peel if necessary. Chop potatoes in the t-mix on 4-5 for approx. 6 seconds or until most of them are in small pieces.
By this time the onion should be sauteed. Set aside. Heat oil (approx. 1/2 cup) with at least 1 teaspoon salt. When hot add potatoes. Cover pan with a lid and cook. The oil should be hot but should make the potatoes crispy like french fries.
Beat the egg and add onions, potatoes and a bit more salt. There should be more egg than potato.
In a small to medium sized nonstick frying pan add a small amount of oil and heat. Add half of the tortilla mix and shake the pan so it doesn’t stick. After a few minutes “flip” the tortilla using a flat plate. Just turn it quickly… don’t be afraid! Slide off lid into pan and cook the other side. Keep shaking the pan and watch the heat. It needs to be hot but not too hot or it will burn the egg. Take it off a little before you think the egg is really cooked and let stand a few minutes. The egg will continue to cook but the tortilla wont get dry (which is BAD).
Delicious Tortilla... (probably we should have taken the picture.... before dinner 🙂