Tortilla Española is one of the most commonly served dishes in Spain. It is basically a potato omelet and is delicious served warm or at room temperature. It can be served on its own or between a sliced baguette as a bocadillo, or sandwich. As a meal, I like to serve it with a crusty whole-wheat baguette and a salad or sautéed greens on the side. We have some dear friends who live in Madrid. Mainly, one of Matt’s “brothers from another mother” named Emilio who is “Tio Emilio” to Eliana. Years ago, while I was visiting Spain,
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I love this recipe for a couple of reasons. First, I love it because it is a tasty and healthy way to get a mix of vegetables into a dish all at one time. Second, you can customize it however you like by using the vegetables and cheeses you prefer. Just swap out the cheeses and/or vegetables for what you have or like better. Baked Penne with Roasted Vegetables Adapted from Giada De Laurentiis -1 small to medium yellow onion, chopped -1 carrot, peeled and chopped -1 parsnip, peeled and chopped -1 cauliflower, cut into smallish florets
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Recently, I was playing around in the kitchen and working on a recipe for banana muffins. Well, I got a little carried away and maybe a little cocky, and I created…a total miss! Wah-wah. So, after pouting for a day or two, I made some revisions to my recipe, channeled my frustration and tried, tried again! Having bananas in the apartment that were turning a bit brown certainly added to my motivation, too. And now, I’m proud to share my new and improved, revised recipe for Whole Wheat Banana Bread! Suck it, First Batch! Whole Wheat Banana
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Here’s another early recipe in case you’re still looking for something kind of special to make for New Year’s Eve or day. This recipe is super easy, but roasting the beets can take around an hour and a half, so you want to think ahead with your timing… There are some perfect flavor pairings out there and, to me, beets with goat cheese is one of them. I first ate this combination with pasta at a nearby restaurant last year. I’ve been on a beet kick this season, and I wanted to try making them into something other than
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I’ve been eyeing this recipe from Smitten Kitchen for a few weeks now and I and finally made it the other night. I had been combing my local farmers market looking for brightly-hued cauliflowers to use but wasn’t finding any. Since all the varieties of cauliflower taste the same, using regular cauliflower would be totally fine, but the bright pops of color from the purple and gold cauliflowers just seemed more fun. And, I figured fun colors would be more appealing to my teeny tiny foodie, Eliana. So, when Matt found a huge purple cauliflower and a
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If you’ve been reading teeny tiny foodie over these last many months, then you might know that I don’t eat chicken but I do cook it for Eliana. Let me tell you that it is really weird to put a dish out into the world and have absolutely no clue about how it tastes. Also, I constantly revise the recipes that I prepare based on how they taste after each preparation in order to improve the dish, so to not taste the chicken and make revisions is pretty challenging for me. To determine if the baked chicken that
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Vegetable and Bean Chili has been one of my staples for years. It isn’t hard to prepare, the ingredients are inexpensive to buy, it keeps well in the freezer, and a large pot of it can easily feed a crowd. It is a very low-maintenance meal to prepare, too. It can hang out, simmering on the stove unattended, for a while. Which is perfect since I spend lots of time running around after a small person and can forget about silly things like, oh the food that is cooking on the stove. I also love that I can throw in
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Late night at work? Long day at home with the kiddo(s)? Are you looking for something quick, easy, and healthy to cook for dinner tonight? Look no further because this week’s Monday Meal is just for you! Baked Codfish with Greens and Garlicky Rice can be on the table in just over half an hour. This simple, fast and healthy recipe should keep you from having to call for take-out or delivery. Baked Codfish with Greens and Garlicky Rice -1¼ pounds codfish fillets -3 cloves garlic, peeled and smashed -1 bunch leafy greens such as spinach, kale or bok choy,
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I like to use this sauce as a topping for pancakes or french toast. It is also a great dip for fruit or a base for topping with granola. Sweet Yummy Yogurt Sauce Ingredients: -¾ cup Greek yogurt (I like to use Fage brand) -1 teaspoon pure maple syrup -1 teaspoon chia seeds (optional) Preparation: Mix the ingredients together and serve. Happy Cooking! Related Posts:Simple Grilled SwordfishCinnamon Squash Pie: {Kids Cook} Monday MealFried Matzoh: {Meatless} Monday MealKale: The Super Food {with ideas for Meatless Monday}Simple Strawberry Purée Baby Food Recipes
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When we came home from visiting my parents for a week, I noticed two things in our kitchen that needed to be cooked right away: an acorn squash and two pounds of extra-firm tofu. So, those ingredients rattled around in my brain until I came up with the recipe below. This recipe is broken up into six steps but the steps overlap in terms of timing, so you can work on more than one step at a time. The next time I make this, which will likely be this week, I will roast two acorn squashes so I can make
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I love croutons but I don’t typically buy them for a couple of reasons. First, it’s rare that I would go through a whole bag of them, so the majority of the bag would go to waste. Second, many of the store-bought brands are loaded with fat, calories and salt, so more often than not, if I want to add croutons to a dish, I just use a few slices of old bread and make my own. It’s hard to provide exact amounts of the ingredients here because it varies depending on how many pieces of bread you’re using
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How-To Sear Tofu Ingredients: -1 pound extra firm tofu, drained and pressed (Pressing tofu isn’t essential but it removes more water and makes it extra firm. Click here for directions). -Salt, pepper and (optional) garlic powder, to taste -Olive oil or vegetable oil for greasing the pan Preparation: If you didn’t press the tofu, cut it into four rectangles by cutting it once down the middle horizontally and then cutting the two halves in half to create four equal portions. Heat a large non-stick pan over medium-high heat. Lightly grease the pan. Meanwhile, sprinkle each piece of tofu with
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