Breakfast: Peanut Butter Baked Oatmeal, Peaches
Lunch: lemon chicken and salad
Dinner: Spanish Tapas; Spanish Tortilla, Patatas Alioli & Bravas, Garlic Mushrooms, White Bean dip, baguettes, cheeses, carrot sticks
Eva's Snack: Baby carrots, Whole Wheat Ritz, Baby Bel Baby Gouda, Danimal Strawberry yogurt cup, twizzlers
Breakfast was really good. I thought it was going to be just peanut butter swirled into oatmeal, but it wasn't. It ended being like a moist peanut butter oatmeal cookie. Joey and Eddie loved it, but Ella wouldn't touch it.
Dinner was really good too. I made more for dinner tonight because the last two Monday nights, everyone, me included, was STARVING by 8 o'clock! When I was looking through my Tapas cookbook, I saw two recipes using potatoes and my kids LOVE potatoes, so I decided to whip them up. But I couldn't decided which sauce to make, so I made both, which was a good thing since some liked the garlic mayo and some like the brayas and some liked both! (While the triplets were in school, I made the sauces and the bean dip and it really didn't take that long. Then I peeled and sliced the potatoes and set them in cold water in a bowl on the counter. When it came around to dinner time, all I had to do was cook up the potatoes and slice and toast the bread) I made the mushrooms for Joey and I and yup, he liked them. I sliced the bread into 1" slices and toasted them, then spread the bean dip onto them. I didn't tell the kids it had beans in it and they ate it just fine, lol. I could not find sun dried tomatoes for less than $5 for a little jar, so I did not make that! I thought it sounded good to put on top of the bread, but NOT at that price! And dinner must've worked, because everyone left the table full and went to bed happy! Yeah!!
Tortilla Espanola (Spanish Tortilla)
Prep Time: 35 Minutes Cook Time: 45 Minutes Ready In: 2 Hours 20 Minutes Servings: 6
"This classic potato and onion 'omelet' is eaten all over Spain. Since it's served at room temperature, this delicious starter can be made well in advance of your guest's arrival."
1/2 cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
2 tablespoons chopped fresh Italian parsley
Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and
cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to
a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then
add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
Whisk eggs in a large bowl until smooth. Gently fold in cooked potatoes.
Heat the skillet with the reserved oil over high heat. Pour in the egg mixture, and cook for 2 minutes, then lower the heat to med-low and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six
wedges and sprinkle with parsley to serve.
Patatas Alioli & Bravas
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
4-5 medium potatoes
alioli sauce (see below)
- Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a
- toothpick to skewer. Sprinkle with salt.
- Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato
- immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried (about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
- Place the potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully.
- Place potatoes with sauce on a serving plate. Serve warm, with toothpicks.
Alioli Sauce - Alioli is a garlic "mayonaise" sauce. (I used Kraft’s Olive Oil Mayonaise and added 1 tsp minced garlic and ½ tsp garlic powder)
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced (I used 1 tablespoon pre-minced)
¼ cup white wine
14oz can chopped tomatoes
2tsp red wine vinegar
1 tsp chili powder
2 tsp smoked Spanish Paprika
Sauce: Heat the oil in a pan, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes or until softened but not browned. Add the garlic and cook, stirring, for 30 seconds. Add the wine and bring to a boil. Add the tomatoes, vinegar, chilie powder and paprika, then reduce the heat and simmer, uncovered, for 10-15 minutes, or until a thick sauce forms.
When the sauce is cooked, use a handheld blender to blend until smooth. Set aside and make the potatoes.
White Bean Dip
Recipe courtesy Giada De Laurentiis
Prep Time: 15 min Cook Time: 12 min 6 servings
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.