Tortilla Española

When I lived in Madrid my roommate Encarni taught me how to make a Tortilla Española or Tortilla de Potata which is a common dish found in every bar, restaurant and home in Spain. It's nothing like the flour or corn version from Mexico that I learned how to make growing up but it's now a favorite at our home.

INGREDIENTS
4-5 White Medium Potatoes, peeled
5 Eggs
1/2 cup Onion, finely chopped (optional)
1/2 cup Olive Oil, divided
Salt & Pepper, to taste

DIRECTIONS
Slice potatoes into scallop size pieces and set aside. Place a non-stick skillet over medium-high heat. Add 1/4 cup olive oil to pan. When the oil is hot (not smoking, but very hot), add potatoes, onions, salt and pepper. Cook potatoes (and onions if used) for 15-20 minutes until potatoes are very soft and can cut in half easily with a spatula. Set potatoes aside. In a medium sized bowl, beat eggs. Mix together cooked and drained potatoes to egg mixture and add more salt and pepper.

Clean non-stick skillet thoroughly and add remaining olive oil and heat. Pour the egg/potato mixture in the hot pan to cook like an open omelet. Reduce the heat slightly after a minute or so to allow the eggs to set in the middle, but not burn on the bottom. Use a spatula to run around the sides and bottom of the omelet to make sure it's not sticking.

When the majority of the egg mixture has cooked on the bottom, get ready to do the "flip". Using potholders to protect both hands place a dinner plate over the tortilla and get a firm grip on the handle of the pan. In one quick move flip the pan over so that the tortilla is released onto the plate. Place the pan back on the heat and quickly slide the flipped tortilla back in the hot pan to cook on the bottom. The tortilla is done when the egg is not runny inside when poked and slightly browned like the picture above.

Cut in thick pie shaped pieces when serving a portion for dinner or in cubes with toothpicks as an appetizer.
Can be served warm or at room tempurature.

¡Buen Provecho!

Presidential Brunch

For most of Americans the festivities will take place in the morning. Pick and choose from this list of suggested menu items to place on a buffet or pass around. Almost all the items can be placed in individual cups, bowls or glasses.

Menu
Fresh Fruit Salad
Breakfast Fries & Pineapple Sausages in a cup
French Toast Sticks w/Maple Syrup
Ham & Cheese Quiche
Spinach & Mushroom Quiche
Muffins, Rolls & Pastries
Strawberry & Blueberry Yogurt Parfait
or
Breakfast Parfait Bar
Plain Yogurt
Granola
Strawberries
Blueberries
Brown Sugar
Honey

Drinks
Orange Juice
Water
Coffee
Bloody Mary
Champagne (for Mimosas or toast)

Pumpkin Tamale

(from Tamara's Tamales)
This recipe recently won first prize in our annual tamale tasting contest and was a hands down favorite with all of our judges! Tamara was gracious enough to share her simple and tasty recipe with us from her new book Tamales 101.

INGREDIENTS

• 2 -15 cups fresh masa
• 1 Can (1.10oz) pumpkin puree
• 2 cups sugar
• 1 tbsp vanilla extract
• 1 tbsp ground mace
• 1 tsp ground cinnamon
• 2 cups raisins dark or golden
• 36-48 dry corn husks
• Soaked washed and drained plus more for ties

DIRECTIONS
Place the prepared masa in a large bowl. Combine the masa, pumpkin, and sugar then and add vanilla, mace, cinnamon, and raisin and mix well until well- blended. To assemble the tamales place 2-3 heaping tbsp in the center of the smooth side of the corn husk. Fold sides of the husk in to the center and ties the tamales at both ends with corn husk ties.


Prick the husk several times using the tip of a sharp knife. Steam for 45-50 minutes. Makes 3-4 dozen.


Serve Warm topped with whipped cream or caramel sauce.



http://www.tamarastamales.com
Order Tamales 101 now!

Turkey Tortilla Soup

This recipe is a perfect way to use your turkey leftovers and a exciting alternative to boring, old chicken noodle soup.

INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
1 (4 ounce) can chopped green chiles, drained
1 teaspoon chili powder
1 tablespoon ground cumin
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
6 cups water
6 chicken flavored bouillon cubes
1 (10 ounce) can tomatoes with green chilies (Ro*Tel)
2 cups cooked turkey breast, cut into bite-size pieces
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1 1/3 cups shredded Monterey jack cheese
Tortilla chips

DIRECTIONS
Bake at 350° for about 30 minutes, or until hot and bubbly. Let it set 5-10 minutes before serving. Garnish with Mexican crema or sour cream, sprinkle with Cotija cheese and slices of avocado.

Tex-Mex Turkey Chili

After you stuff yourself on Thanksgiving you can whip together this guilt-free turkey chili the next day with only 187 calories per serving!

INGREDIENTS
1 cp chopped onions
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
3/4 cup water

DIRECTIONS
Combine onion, garlic, and oil in a 2 quart glass measure. Cover and microwave at high 3 minutes or until onion is tender, stirring every minute.

Add chili powder and next four ingredients; stirring well. Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.

Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Makes 6 - 1 cup servings.

Pumkin Apple Pie

I got this slightly altered recipe off a Libby's pumpkin can years ago and was hooked on the sweet twist of apple butter. I didn't even know what apple butter was at that time but eventually located it near the jams & preserves.


INGREDIENTS:

1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Whipped cream, for garnish

DIRECTIONS:
Preheat Oven to 425º
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into unbaked pie shell. Cover crust edges with foil to keep from burning. Bake for about 40 minutes or until set. This pie is best served slightly warm with whipped cream or ice cream sprinkly with candied pecans.

Curry Pumkin Soup

I never thought much about it but after pouring over pumpkin recipes for this month's Chit-Chat I realized... I really like pumpkins! Pumpkin cheesecake, soup, muffins, empanadas, and of course pies.

Ingredients:
• 1/3 cp chopped onion
• 1 tsp minced garlic
• 1 tsp curry powder
• 1 bay leaf
• 2 tbsp butter
• 1 cp pureed pumpkin or 1/2 can of pumpkin
• 1/4 tsp nutmeg
• 1/8 tsp sugar
• 2 cps chicken broth
• 1 1/2 cps milk
• 1 tbsp cornstarch
• 2 tbsp heavy cream



DIRECTIONS:
In large pan cook chopped onion, garlic, and curry in the butter for a few minutes until onion is tender. Add pumpkin, nutmeg, sugar and the bay leaf. Stir in the broth and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes. Take out the bay leaf. Stir in 1 cup of milk and cook over low heat for a few minutes. In another bowl, stir together the remaining milk and the cornstarch until dissolved and add to the pan. Cook until slight bubbly and mixture is thickened. Let simmer an additional 3 minutes on low heat.

Serve with cream swirled on top and sprinkled with chives.