Spanish Daube

RECIPE

A daube is a classic aromatic beef braise from the South of France, but here it's crossed with Spanish flavors to offer a new twist on this comfort-food classic. Although one cup may seem like a lot of sherry, its flavors are muted once cooked, and it lends the dish a distinctively Spanish flair.

Yield
8 servings (serving size: about 3 ounces beef and about 1/2 cup vegetable mixture)

Ingredients
Cooking spray
3 pounds bottom round roast, trimmed
2 cups thinly vertically sliced yellow onion
3/4 cup thinly sliced bottled roasted red bell pepper
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon fennel seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
1 cup dry sherry
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 cups fat-free, less-sodium beef broth
1 1/2 cups frozen green peas, thawed
1/4 cup chopped fresh parsley
1 tablespoon sherry vinegar
1 tablespoon cornstarch
1 tablespoon water

Preparation
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 5 minutes, browning on all sides. Remove beef from pan.

Recoat pan with cooking spray. Add onion to pan; sauté 4 minutes or until tender. Add bell pepper and garlic; cook for 1 minute, stirring constantly. Add salt and next 5 ingredients (through saffron); cook 30 seconds or until fragrant, stirring constantly. Stir in sherry and hot pepper sauce, scraping pan to loosen browned bits; cook 4 minutes or until liquid is reduced by about half. Add beef and broth to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours or until beef is tender.

Remove beef from pan; cool slightly. Cut beef across grain into thin slices; cover and keep warm.

Add peas, parsley, and vinegar to pan; cook 5 minutes. Combine cornstarch and 1 tablespoon water in a small bowl; stir cornstarch mixture into broth mixture. Bring to a boil; cook 1 minute. Add sliced beef; cook 1 minute or until thoroughly heated.

Nutritional Information
Calories:291 (28% from fat)
Fat:9g (sat 3.2g,mono 3.8g,poly 0.4g)
Protein:36.3g
Carbohydrate:10.8g
Fiber:2.2g
Cholesterol:98mg
Iron:3.6mg
Sodium:561mg
Calcium:36mg

Spanish cooking@home
by cooking mania

Low-Fat Spanish Rice

RECIPE

Yield
3 servings (serving size: 1 cup)

Ingredients
Vegetable cooking spray
1 cup uncooked instant rice
1 cup chopped onion
2/3 cup diced green bell pepper
1/2 teaspoon prepared mustard
1/4 teaspoon pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (5.5-ounce) can tomato juice

Preparation
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add rice, onion, and bell pepper; sauté 5 minutes. Add remaining ingredients; simmer, uncovered, 5 minutes or until liquid is absorbed.

Nutritional Information
Calories:188 (3% from fat)
Fat:0.6g (sat 0.1g,mono 0.1g,poly 0.2g)
Protein:4.9g
Carbohydrate:41.7g
Fiber:2.2g
Cholesterol:0.0mg
Iron:2.8mg
Sodium:705mg
Calcium:70mg

Spanish cooking@home
by cooking mania

Spanish Tortilla

RECIPE

Yield
Makes 4 servings

Ingredients
2 tablespoons olive oil
1 onion (about 8 oz.), peeled, halved, and thinly sliced crosswise
2 pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
3/4 teaspoon salt
1/2 teaspoon pepper
5 large eggs

Preparation
1. Pour olive oil into a 10- to 12-inch nonstick ovenproof frying pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to coat. Add 1/3 cup water and bring to a boil; reduce heat to medium, cover, and cook until potatoes are tender when pierced, about 10 minutes. If any liquid remains in pan, boil, uncovered, until evaporated, 1 to 2 minutes.

2. Meanwhile, in a large bowl, beat eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper to blend. Add potato mixture and mix gently. Place unwashed frying pan over medium-high heat; when hot, pour in egg mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned, 5 to 8 minutes.

3. Transfer pan to oven and broil tortilla about 6 inches from heat until top is set, 3 to 5 minutes. Run a spatula between tortilla and pan to loosen; invert tortilla onto a plate. Cut into wedges and serve warm or at room temperature.

Nutritional Information
Calories:338 (35% from fat)
Protein:12g
Fat:13g (sat 2.9)
Carbohydrate:42g
Fiber:4.3g
Sodium:532mg
Cholesterol:266mg

Spanish cooking@home
by cooking mania

Spanish-Style Halibut

RECIPE

Smoked paprika contrasts nicely with the sweet halibut. If you can't find fresh fillets, substitute snapper or another firm white fish. Plate with herbed Israeli couscous.

Yield
4 servings (serving size: 1 fillet and 1/2 cup spinach mixture)

Ingredients
1 slice applewood-smoked bacon
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
4 (6-ounce) skinless halibut fillets
2 teaspoons bottled minced garlic
1 (6-ounce) package fresh baby spinach

Preparation
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside.

Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl. Sprinkle spice mixture evenly over fish. Add fish to drippings in pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan, and keep warm.

Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently. Stir in bacon. Add spinach to pan, and cook for 1 minute or until the spinach begins to wilt. Serve with fish.

Nutritional Information
Calories:214 (21% from fat)
Fat:5.1g (sat 1g,mono 2.7g,poly 1.3g)
Protein:37.4g
Carbohydrate:2.4g
Fiber:1.2g
Cholesterol:57mg
Iron:2.9mg
Sodium:475mg
Calcium:124mg

Spanish cooking@home
by cooking mania

Spanish-Style Shrimp with Garlic

RECIPE

To determine when the shrimp are done--beyond looking for the characteristic pink or orange marks--check to see that the shrimp flesh has changed from translucent to opaque white. Serve this tapas-style dish with grilled bread, if desired.

Yield
4 servings (serving size: 1/2 cup shrimp and 1 lemon wedge)

Ingredients
1 tablespoon extravirgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges

Preparation
Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.

Nutritional Information
Calories:161 (31% from fat)
Fat:5.5g (sat 0.9g,mono 3g,poly 1.1g)
Protein:23.4g
Carbohydrate:3.2g
Fiber:0.2g
Cholesterol:172mg
Iron:2.9mg
Sodium:317mg
Calcium:70mg

Spanish cooking@home
by cooking mania

Spanish-style Lamb Stew with Roasted Red Peppers

RECIPE

Time: 2 1/4 to 2 1/2 hours.

Yield
Serves 6

Ingredients
3 pounds lamb shoulder, fat trimmed and cut into 1 1/2-in. chunks, or other lamb stew meat
Salt and freshly ground black pepper
About 1 tbsp. olive oil
1 medium onion, chopped
2 tablespoons minced garlic
2 tablespoons paprika
2 teaspoons ground cumin
1 cup Syrah or other dry red wine
About 1 1/2 cups reduced-sodium beef broth
3 tablespoons tomato paste
3 red bell peppers, halved, stemmed, and seeded
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped pitted kalamata olives
3 tablespoons chopped drained capers

Preparation
1. Sprinkle lamb with salt and pepper. Pour 1 tbsp. olive oil into a large pot over medium-high heat. Working in batches, add lamb in a single layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary.

2. Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, 2 minutes. Add wine, 1 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 3/4 hours. Add more broth if mixture gets too dry.

3. Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 in. from heat until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers.

4. Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:352 (43% from fat)
Protein:39g
Fat:17g (sat 5)
Carbohydrate:11g
Fiber:1.7g
Sodium:578mg
Cholesterol:123mg

Spanish cooking@home
by cooking mania

Spanish-Style Brined Pork Tenderloin

RECIPE

Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

Yield
6 servings (serving size: about 3 ounces pork)

Ingredients
3 1/2 cups water
1/4 cup kosher salt (such as Diamond Crystal)
1/4 cup sugar
1/4 cup sherry vinegar
1 cup ice cubes
1 (1 1/2-pound) pork tenderloin, trimmed
2 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 teaspoons olive oil
Cooking spray
2 teaspoons sherry vinegar

Preparation
Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.

Combine paprika and next 5 ingredients (paprika through garlic).

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.

Nutritional Information
Calories:169 (30% from fat)
Fat:5.7g (sat 1.6g,mono 2.9g,poly 0.7g)
Protein:24.2g
Carbohydrate:4.5g
Fiber:0.6g
Cholesterol:74mg
Iron:2.1mg
Sodium:343mg
Calcium:18mg

Spanish cooking@home
by cooking mania

Spanish Toast

Recipe

Rubbing ripe tomatoes over garlic toast may seem strange. But it's a tradition in Spain, where it's common to find a plate of tomatoes and garlic on the table, waiting for the toast to arrive. The crisp toast almost melts the garlic and the tomatoes, which complement the crunchy kosher salt. Very ripe tomatoes and a hearty, dense bread work best. If firing up the grill to toast the bread seems daunting, you can broil or bake it in the oven.

Yield
8 servings

Ingredients
8 (2-ounce) slices sourdough bread
4 garlic cloves, halved
4 small tomatoes, each cut in half crosswise (about 3/4 pound)
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt or sea salt
1/4 teaspoon freshly ground black pepper

Preparation
Prepare grill.

Place bread slices on grill rack; grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with 1 garlic clove half and 1 tomato half (tomato pulp will rub off onto bread). Discard tomato peels. Drizzle 1/2 teaspoon olive oil over each bread slice; sprinkle evenly with salt and pepper.

Nutritional Information
Calories:168 (19% from fat)
Fat:3.5g (sat 0.6g,mono 2.1g,poly 0.5g)
Protein:5.5g
Carbohydrate:29.3g
Fiber:1.4g
Cholesterol:0.0mg
Iron:1.6mg
Sodium:351mg
Calcium:60mg

Spanish cooking@home
by cooking lover

Lemony Spanish Pepper Chicken

Yield
4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)

Ingredients
8 (6-ounce) chicken thighs, skinned
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Cooking spray
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons ketchup

Preparation
Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.

Nutritional Information
Calories:267 (26% from fat)
Fat:7.8g (sat 2g,mono 2.4g,poly 2g)
Protein:39.4g
Carbohydrate:8.7g
Fiber:1.9g
Cholesterol:161mg
Iron:2.8mg
Sodium:609mg
Calcium:40mg

Spanish cooking@home
cooking lover

Spanish Style Salad

Yield
5 servings (serving size: 2 cups)

Ingredients
Salad:
2 cups (1/2-inch) cubed French bread
6 cups torn Bibb lettuce
1 cup torn radicchio
1 cup chopped oranges
14 pitted kalamata olives, halved
Vinaigrette:
2 tablespoons fresh orange juice
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon capers
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation
Preheat oven to 350°.

To prepare salad, place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Cool.

Combine bread cubes, lettuce, radicchio, oranges, and olives in a large bowl.

To prepare the vinaigrette, combine the orange juice and remaining ingredients in a small bowl, and stir well with a whisk. Pour the vinaigrette over the salad, and toss well.

Nutritional Information
Calories:115 (30% from fat)
Fat:3.8g (sat 0.6g,mono 2.5g,poly 0.6g)
Protein:3g
Carbohydrate:17.1g
Fiber:2.9g
Cholesterol:0.0mg
Iron:1.1mg
Sodium:406mg
Calcium:39mg

Spanish cooking@home
by cooking mania