Thursday, February 5, 2009

Spanish Dinner Date!

My husband brought me home a Spanish cookbook from one of his trips to the library for Itty Bitty inspiration. There were lots of delicious ideas to choose from. I used the book loosely to come up with toddler friendly versions of things.

Solomillo de Cerdo Adobado (Honey and Orange Pork) with Lombarda Rehogada (Sauteed Red Cabbage)

Solomillo de Cerdo Adobado

2 cloves of garlic, chopped
1-1/2 c. orange juice (I used fresh squeezed)
1 Tbsp. orange zest
2 Tbsp. honey
1 stalk of rosemary, stem removed
2-3 5oz. pork loin chops

1. Combine the garlic, juice, zest, honey and rosemary to make a marinade.
2. Put pork in a shallow dish and cover with the marinade. Marinade in the fridge for 7 hours turning over once an hour.
3. Preheat oven to 350 degrees.
4. Put the pork in a foil lined baking sheet and pour the marinade over the top.
5. Bake for 50 minutes, occasionally basting with the marinade.
6. Remove from oven and let rest for 5 minutes.
7. While the pork is resting, reduce the marinade over med. heat on top of the stove.
8. Slice the pork and spoon marinade over the top. Serve!

Lombarda Rehogada

1/4 head red cabbage, chopped
1 green apple, peeled, cored and sliced into chunks
1 Tbsp. butter

1. Bring a medium saucepan of salted water to a boil. Add the cabbage and boil for 3 minutes. Drain.
2. In a medium saute pan melt the butter over medium-high heat. Add the apples and saute until they begin to brown.
3. Add the cabbage and saute for 3 minutes more. Serve!

(Note: The original version of this recipe also had garlic and toasted pine nuts. My husband and I had it this way for dinner and it was fabulous!)

Arroz con Leche (Rice Pudding)

2 c. medium grain brown rice, cooked and cooled (I made mine in the morning, threw it in the fridge and took it out when I was ready to make the rice pudding)
1/4 c. heavy cream
1 - 1/4c. milk
1 cinnamon stick
1/4 agave nectar (or sugar)
1 tsp. lemon zest

1. In a medium saucepan combine all the ingredients. Cook over medium heat for 20 minutes stirring frequently.
2. Pour into a bowl and cover with saran wrap.
3. Chill in refrigerator for at least 3 hours.
4. When ready to serve, divide into smaller serving bowls and sprinkle each serving with cinnamon. Serve!

I cannot stress how easy and delicious this was! Yuuuuuum!

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