By popular demand, here are several recipes from our most recent CareShare event! Thanks to personal chef Nikki Haddad for preparing several fantastic healthy, delicious Spanish tapas dishes for all to try. Nikki conducts classes, especially for area hospitals. She demonstrates how fun, easy and tasty healthy cooking can be, even on a tight schedule and budget.
CareShare events like this one, graciously hosted by the Georgetown Retirement Residences in Washington, DC, bring together select professionals in the senior care field. Pictured below is Megan Pickard, from Professional Health Resources (left) and Jackie Adams, new Director of Nursing for the Georgetown Retirement Residences enjoying the event.
Tapas – the Small Plates of Spain
Presented by Personal Chef
Nikki Haddad
The Little Chef
callthelittlechef@gmail.com
Spanish Lettuce Wraps
8-10 small lettuce cups (iceberg or butter lettuce leaves work well)
1 cup crumbled feta (sheep’s milk) or goat cheese
1 cup oil packed sun dried tomatoes (reserve oil)
1 cup roasted red pepper, ½ inch pieces
1 cup Spanish olives, cut in half
1/2 cup scallions, diced
1/4 cup capers
1-2 cloves minced garlic (to taste)
2 tbsp fresh lemon juice
Sea Salt and Pepper to taste
Arrange lettuce cups on a platter. Combine the rest of the ingredients in a bowl. Adjust seasoning. Divide the filing between lettuce cups. Serve 8-10.
Ceviche’
1 lb. medium shrimp, steamed*
1 lb. krab, steamed*
1 cup cilantro, chopped fine*
1 tsp red pepper flakes (to taste)
1 small red onion, sliced thin (or green onion)
2-3 cloves garlic, minced (to taste)
2 limes, juiced
2 lemons, juiced
1 orange, juiced
¼ cup extra virgin olive oil
2 tbsp tomato paste
Sea salt and fresh ground pepper to taste
In a large bowl, combine garlic, citrus juices, oil and tomato paste…whiskto combine.. Add shrimp, mussels, tomato, cilantro, red pepper flakes, and red onion. Toss gently but thoroughly. Refrigerate and hour or two before serving. Bring to room temperature and as you would shrimp cocktail or with tortilla chips or crostini. Serves 8-10.
* Use preferred seafood- anything goes!
*Use your favorite herbs or whatever you have on hand–fresh is best!
Spanish Steak with Chimichurri Sauce
1 ½ -2 lb Flank Steak, cut lengthwise into halves or thirds
Dry Rub:
2 cloves garlic, crushed
½ tsp ancho chili powder
½ tsp Spanish paprika
1 tsp. dry oregano
1 tsp. ground coriander
¼ tsp ground cumin
1 tsp coarse ground pepper
1 tbsp kosher or sea salt
Whisk well. Rub steak with a little olive oil-just enough for rub to stick. Generously rub steaks with spice mix and allow to marinate 2-24 hours. Bring to room temperature, about 20 minutes. Place steak slices under broiler or on grill and cook 5-7 minutes per side or to desired doneness. Remove from heat and allow to rest for 10-15 minutes. Slice across the grain into very thin slices. Drizzle with chimichurri sauce and enjoy. Best served at room temperature.
Serves 6-8
For 1 ½ lbs. to 2 lb. flank steak
Chimichurri Sauce:
1 cup finely chopped parsley or cilantro leaves
2 cloves garlic, minced
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. red pepper flakes (to taste) or a dash of cayenne pepper
1 tsp. ground cumin
1/2 cup extra virgin olive oil
Place all ingredients in a jar or shaker and mix well. Place sliced steak on a platter and drizzle with chimichurri. Buen Provecho!
callthelittlechef@gmail.com
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