Bakery in Madrid, Spain

Walking down the street in Madrid, we passed by a bakery with the most colorful, artful window. 

Window of bakery in Madrid had a magnetic force!

For most of our trip in Spain were were able to resist the bakeries and the marzipan for which Toledo is well-known, but we do confess to a couple of trials of gelato! 

Sun-dried Tomato, Caper & Olive Tapenade

Sun-dried tomatoes add an excellent tartness to this olive tapenade. I served this recently with Portuguese Kidney Bean Soup, but, frankly, did not result in the best flavor combination!  Standing on its own, it is wonderful. 

Portuguese kidney bean soup and whole wheat bread with sun-dried tomato, caper & olive tapenade

Sun-dried Tomato, Caper & Olive Tapenade

Ingredients

1 clove garlic   

1 cup sun-dried tomatoes, dehydrated
3/4 cup pitted Kalamata or other good olives
1/2 cup capers, rinsed of brine & drained
2 tablespoons olive oil   

Lemon juice, salt & pepper to taste

Directions

1. Steep sun-dried tomatoes in hot water until soft. Drain off water.

2. Process garlic clove in food processor.

3. Place sun-dried tomatoes, Kalamata olives, capers and olive oil in food processor.  Pulse 4-5 times, or until the texture is spreadable.  

4. Season to taste.

5. Spread tapenade on crostinis or wonderful fresh bread.

Curried Brussels Sprouts and Sweet Potatoes

The other day after I prepared Brussels Sprouts, a few remained. Since I also had sweet potatoes in the cupboard, I searched the internet for a possible recipe. I not only found this dish, but a new resource for recipes: http://www.bbc.co.uk/food/. BBC, renowned for quality news coverage, is now a site I'll have to explore for cooking inspiration. 

"Curried Brussels Sprouts and Sweet Potatoes" offers a wonderful, rich tasting, combination of flavors and textures. I was surprised that the results were so savory. Don't take my word, try it! Enjoy!

Curried Brussels Sprouts And Sweet Potatoes

Ingredients:

1 medium sweet potato, cubed
8 or 9 Brussels sprouts, sliced

1 tablespoon curry powder
2 tablespoons canola oil
1 medium onion, sliced
1 cup vegetarian broth
½ teaspoon ground ginger
1 clove garlic, minced

Salt and pepper to taste

Instructions:

1. Steam sweet potatoes, or cook in microwave.
2. Prepare the Brussels sprouts, onions, and spices.
3. Heat the canola oil in a large sauté pan over medium-high heat. When the oil is hot, add the onions and sauté until just tender.
4. Add Brussels sprouts. Sauté until brown, 2-4 minutes.
5. Add the curry powder and stir. Cook, stirring often, 1 minute.
6. Add the broth and bring the mixture to a boil.
7. Reduce the heat and simmer until the Brussels sprouts are almost tender, 10-15 minutes.
8.  Add the ginger and garlic, and stir. Cook 2 more minutes.
9. Season with salt and pepper to taste.
10. Original recipe included lime juice and cilantro, so you can experiment, if you wish.
11. Serves 2-4

Indian Kidney Beans

Last night, when I served the Curried Brussels Sprouts, the meal needed a good protein source. We felt the Indian Kidney Beans complemented the Brussels Sprouts dish. Not that much extra work, but resulted in a savory meal. Enjoy!

Indian Kidney Beans

Ingredients:

3 tablespoons oil (I always use olive oil for vegetable dishes.)

1 medium sized onion, chopped

1 clove garlic, minced or pressed

1 whole tomato, chopped

A small piece of ginger, minced, or ½ teaspoon ground ginger

1 teaspoon chili powder

¼ teaspoon turmeric

½ teaspoon ground coriander

½ teaspoon ground cumin

Salt to taste

1 15 ounce can dark red kidney beans, drained and rinsed

1 teaspoon garam masala

Plain yogurt

Preparation:

1.                   Heat up the oil and sauté the onions until they turn golden brown.

2.                   Add the tomato. Saute until lightly cooked.

3.                   Now,  add the ginger, garlic, chili powder, turmeric, coriander and cumin.  Salt, if you wish.

4.                   Add the beans and some water to prevent the spices from sticking to the pan.

5.                   Let the whole thing simmer till the desired consistency is reached.

6.                   Finally, add the garam masala. (Never put the garam masala in the beginning or else the flavor will just evaporate.)

7.                   Serve with plain yogurt.

I became distracted from experimenting with Spanish recipes when the other Vegetarian Household grocery shopper came home with Brussels Sprouts.  Though these arrived in a bag, Brussels sprouts are so delightful to purchase on the stalk at farmers’ markets!

Brussels sprouts are cruciferous, of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi.  They contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber.  They also have glucosinolates which are important phytonutrients, chemical starting points for a variety of cancer-protective substances.

(I’m sorry. I should have warned you that you will occasionally get a nutrition lesson!)

Back to the recipe.

Curried Brussels Sprouts with Potato

This recipe is pleasingly flavored. Increase the amount of the spices if you wish more taste. Please enjoy!

Curried Brussels Sprouts with Potato

          Ingredients: 

Two medium red potatoes

3 tablespoons olive oil

1 medium onion, peeled and sliced

2 cups Brussels sprouts

Two dashes turmeric

½ teaspoon cumin

Two dashes paprika

½ teaspoon ground cardamom

Two dashes ground cinnamon

3 tablespoons water or veggie broth

3 tablespoons sesame seeds

Plain yogurt

 Preparation:

1. Steam red potatoes. Microwave is convenient.
2. Trim and slice Brussels sprouts.
3. Sauté onions in olive oil in large fry pan or sauce pan. Cook until wilted.
4. Add the Brussels sprouts. Sauté with onions for a few minutes to cook the sprouts. 
5. Add all the spices and cook for a further two minutes or so, until the spices give off a deep aroma.
6. Add water or broth.
7. Slice potatoes, then, add to Brussels sprouts. Mix gently to avoid mashing the potatoes.
8. Sprinkle in Sesame seeds and cook for a couple more minutes.
9. Pour the curry into a serving bowl.
10. Serve with yogurt.

Returned from Spain!

The Vegetarian Household has returned from Spain! We had a wonderful trip, learning a lot about the history of Spain and the architecture from different eras.  We also sampled some of the regional foods. Though, at times,  it was difficult to find veggie options, I have some favorites that I'll try and share the recipes with you.

A typical Spanish breakfast consists of coffee and bread with butter and marmalade, ham, or olive oil and tomato. This lovely coffee shop was a direct copy of Starbucks, located across the street.

Probably, the best lunch during the trip was in Santa Cruz neighborhood in Seville. The dishes are Espinaca con garbanzos and Spanish pisto, or Spinach with chick peas and Spanish ratatouille. A charming blogger said: 'Espinaca con garbanzos' sounds exotic, while 'spinach and chick peas' sounds like something you have to eat!

Note menu with art that copies or mimics the Colombian artist, Fernando Botero!

I was pleased to find vegetarian Paella in a couple places. I'll search for recipes and experiment with those also.

More to come! Enjoy!

Dr. Mao's Honey-glazed Masala Chicken with Apricots

Dr. Mao's Honey-glazed Masala Chicken with Apricots with no honey, chicken or apricots!

You won't normally find chicken recipes here, but there is a story behind this one. Recipe coming soon!