A Match Made in Heaven: Spanish Tortilla and Rioja Wine | myhumblekitchen.com

This post is sponsored by Honest Cooking and Spanish Wine from the Region of Rioja. Do you want a chance to win your own Festive Wine Dinner from Rioja? Click on the banner ad above, fill out the form, and you’ll be automatically entered!

A Match Made in Heaven: Spanish Tortilla and Rioja Wine | myhumblekitchen.com

If you’ve been a long time follower of My Humble Kitchen you’ll probably know that my family is from the South of Spain, Andalucia, where the sweltering summer months drive people in forces to the coast to cool and enjoy the finest tapitas and tinto de verano.

My family, we enjoy a good Spanish tortilla or as it’s called in Spain, tortilla espanola. I’ve showed you how to flip it at home and how I make it into bite sized morsels perfect for little hands.

A Match Made in Heaven: Spanish Tortilla and Rioja Wine | myhumblekitchen.com

Well today, I wanted to share with you another way to make a Spanish tortilla… baked. Now, I know what you’re thinking, “A Baked Spanish Tortilla? No Way!” Well, I wasn’t a huge fan of the concept either; however, once I really started using cast iron and ditched all of my non-stick skillets, I ran into a lot of problems flipping them. Sometimes they’d stick, but mostly, it’s heavy duty work flipping a large sized cast iron pan. So one day I decided to bake it to see how my family would enjoy it.

Continue Reading

Fungal Problems? Control it with these 3 simple steps before it's too late! | myhumblekitchen.com

It struck me…. again. Like a blind punch to the gut, I was taken a back as I noticed the dreaded white fuzzy layers of fungus spotted on some of my squash leaves.

“Gosh darn it!” I un-embarrassingly shouted out loud. Yup, it was powdery mildew.

Fungal Problems? Control it with these 3 simple steps before it's too late! | myhumblekitchen.com

To the beginning gardener these spots, few and mostly cosmetic, may go unnoticed, but all ye beware… if left to grow on its own will spread like wild fire, rampant and uncontrollable, until it’s too late. The entire plant will need to be pulled and your harvest will be lost.

Powdery mildew is the name for different species of fungi that can infect squash, cucumbers, melons, beans, and grapes. The downside to this disease is that once your plant is infected, it can’t be cured; however, it can be controlled and in my own experience, it needs to be as soon as you notice those dreadful white spots.

Although it can’t be cured, it can be prevented.

Continue Reading

Savoring  A Fleeting Season | myhumblekitchen.com

Right now, I’m savoring the moments.

This fleeting season that rips past me like a cyclone whirls through the sky.

Savoring A Fleeting Season | myhumblekitchen.com

It seems that every day there’s a choice to be made.

For as I’ve learned time and time again, saying yes to one thing means saying no to another.

Continue Reading

Spanish Tortillitas - Summer Shrimp Fritters | myhumblekitchen.com

I couldn’t be more excited for Big Brother. At the end of this month he’s headed off to Spain with Big Cousin to spend 3 whole weeks basking in the Spanish sun with his Abuela and Papa. It’s incredible to me how much he still remembers of his travels to Andalucia. The last time he visited, he was just shy of 4 years old. He was wide eyed and quick to move his head side to side as he observed every small detail from a culture so different than his own in the states. He shared with me once how he didn’t understand how everyone knew him. I was confused until he told me, “watch mama, everyone says hi to me as I walk by.” That lit up my heart since it is customary for everyone to greet you with a buenos dias, tarde or if they’re short on words a simple, buenas, does suffice. My sweet boy. I used to love watching his small body contrasted against an elaborate fountain of pure art spitting water 20 feet into the sky. With head staring straight up, soaking in the majestic power of such a sight, he’d whisper, “mama, why don’t they make these in Iowa?” I would stare into his sparkling blue eyes and whisper back, “because this is Spain.”

At four, he felt what I did at nine. A place so distant, so foreign, yet…home. This year as he travels back to Spain to discover more of its beauty, I can only imagine that he’ll come back even more in love with a country that is his as well.

Continue Reading

5 Sensational Summer Jams | myhumblekitchen.com

As the temperatures start to soar in mid July and August, the summer’s finest berries and stone fruits plump into juices so sweet, one can’t help but preserve them into a spread that can be enjoyed for much longer than its fleeting season. I seem to find myself checking my local berry patch farm’s website daily to find out what’s bursting with flavor ready for the pick. Besides u-pick farms (and 5 life lessons you can learn there), I also keep my eyes opened for trees and vines exploding with fruits in neighbors yards or city lots, or ready to be foraged in more remote and rural settings.

As you can see, if you have money to spend or want to go about picking fruit as economically as you can, there is enough fruit, ripe and ready, for everyone. Of course, one must make pie with fresh berries and stone fruits, but after that, it’s jam.

Canning jam is so simple. I promise a tutorial on it soon; but really, as long as you have a water bath canner and a simple canning kit, you’ll have everything you need to preserve summer’s candy. If you’ve ever wanted to use weck jars, I do have a tutorial here that shows you how to can jam or jelly in weck jars.

Myself, I enjoy to preserve all of my berries and stone fruits using honey. It gives the jam the perfect texture – not too thick, not too runny. For jelly, I enjoy to use organic sugar to ensure a thicker consistency. Still, I use Pamona’s pectin so that I can control the amount of sugar needed. You can learn all about pectin and naturally sweetening your jam or jelly here.

Just remember…

  • In jelly, the fruit comes in the form of fruit juice.
  • In jam, the fruit comes in the form of fruit pulp or crushed fruit.

What are you waiting for? Let’s start jamming!

Continue Reading

My Favorite Links and Things | myhumblekitchen.com

I hope you have been slowing down and enjoying your summer as much as I have. We finally kissed K and 2nd grade good-bye and I’m still coming down from cloud 9 after the most amazing Independence Day holiday I’ve had in quite some time. My family and I spent July 3rd, celebrating with family over supper and finished our evening watching the best fireworks display I have ever seen. Oh my, the lights lit up the sky right before our eyes and since we were sitting so near to the fireworks, once the finale started exploding into a million different lights it felt as if we could reach right in and capture a beaming twinkle in the palm of our hands. It was fantastic. We were all completely mesmerized. 

On Independence Day, we celebrated by taking the family to a local amusement park. It’s one of my favorite things to do in this season as I love watching the kids glee with excitement at the many different rides and attractions. It was especially fun watching Little Mama’s sparkly brown eyes grow big with wonder and joy as she experienced her first rides spinning round or moving up and down. She was a joy to watch, smile as wide as the seas and a laugh, crackling so loud that it could be heard for days. I live for days like this.

We rounded out our weekend by slowing down and enjoying a lazy Saturday. Really we did nothing and it was great! I hope you had a fantastic weekend as well. Feel free to share how you spent your weekend in the comments below.

For now, let’s get on to my favorite links and things.

Continue Reading