Satisfaction from a simple Spanish dish.
Preparing Migas
This month Grandparents magazine is exploring Spain which is a country I absolutely loved visiting a couple of years ago. My husband and I made Barcelona and Madrid our home base that year but we made daily train and/or bus trips each day into the quaint countryside. I highly recommend this way to travel! My husband and I got to see and enjoy the trip side by side without a timetable or agenda.
While in the old town of Toledo, we had the good fortune to enjoy a town celebration where Migas was being prepared in three large vats. I watched with interest as the cook tossed numerous huge cloves of unpeeled garlic into the hot oil following with various seasonings, herbs, and bowls of small cut semi-dried bread. We sat down in the village square to enjoy this simple dish which I likened to what we call stuffing in the States. The word migas means “crumbs” and this dish is prepared in many different ways depending on the region or kitchen chef’s preference. It usually includes meat such as sausage or ham but it can also be more plant-based. It is often served with a fried egg or peppers on top. This is a classic Spanish dish that can easily be prepared for breakfast, dinner or as a tapas.
Migas or Migas de Pastor was invented by shepherds who did not waste leftover bread or probably anything else for that matter. I love that in much of Europe you will see people drying their bread outdoors on trays set on stairways and balconies. Much of their bread is still baked in small bakeries with simple ingredients and the use of slow-acting yeast. Usually, additive and preservative-free, this bread will not last for more than a day or two without becoming stale. Originally this reuse of bread was probably done out of necessity but over time people have found many clever ways to use leftover dry bread.
Romesco sauce, bread pudding, bread soups, bread salads or breaded meat, cheese or vegetables are to name just a few ingenious ways to use old bread. I think the practice of not wasting is an important concept to share with our children. We may feel comfortable in the moment but sometimes it takes very little for our situation to change. Most of us have gone through financial dry spells in our lifetime and I for one hold those times and lessons dear.
For simplicity, I am including a link to a recipe of Migas which can be prepared with or without meat.
Traditional Simple Migas Recipe:http://www.todayimight.com/food/spanish-migas/
While in the old town of Toledo, we had the good fortune to enjoy a town celebration where Migas was being prepared in three large vats. I watched with interest as the cook tossed numerous huge cloves of unpeeled garlic into the hot oil following with various seasonings, herbs, and bowls of small cut semi-dried bread. We sat down in the village square to enjoy this simple dish which I likened to what we call stuffing in the States. The word migas means “crumbs” and this dish is prepared in many different ways depending on the region or kitchen chef’s preference. It usually includes meat such as sausage or ham but it can also be more plant-based. It is often served with a fried egg or peppers on top. This is a classic Spanish dish that can easily be prepared for breakfast, dinner or as a tapas.
Migas or Migas de Pastor was invented by shepherds who did not waste leftover bread or probably anything else for that matter. I love that in much of Europe you will see people drying their bread outdoors on trays set on stairways and balconies. Much of their bread is still baked in small bakeries with simple ingredients and the use of slow-acting yeast. Usually, additive and preservative-free, this bread will not last for more than a day or two without becoming stale. Originally this reuse of bread was probably done out of necessity but over time people have found many clever ways to use leftover dry bread.
Romesco sauce, bread pudding, bread soups, bread salads or breaded meat, cheese or vegetables are to name just a few ingenious ways to use old bread. I think the practice of not wasting is an important concept to share with our children. We may feel comfortable in the moment but sometimes it takes very little for our situation to change. Most of us have gone through financial dry spells in our lifetime and I for one hold those times and lessons dear.
For simplicity, I am including a link to a recipe of Migas which can be prepared with or without meat.
Traditional Simple Migas Recipe:http://www.todayimight.com/food/spanish-migas/
Shopping List for Simple Migas.
After reading through the recipe, make a shopping list so children can see how to organize a cooking project, budget shopping expenses, and last but not least... help us remember what we needed to get! Have the kids help make the list by writing or drawing the ingredients you will need. Then check for supplies. It may even be fun to approach this task as a hide and seek activity. Where would I keep the paprika?
Traditionally this dish would have been made by breaking the bread in half and rubbing the bread end pieces together to create large crumbs. A food processor would work for this recipe, though I think the fun of making the large crumbs with the motor skills involved would be greatly missed. Even a young child can tear bread into pieces.
Use ciabatta, sourdough or a day old baguette that is dry on the outside but still has some softness on the inside. If the bread is so dry that you have to use a knife to cut it you will have to rehydrate it. This is done by sprinkling water on the bread pieces until moistened. If you have time, wrap the moistened bread in a damp towel and let it rest for at least 20 minutes or overnight. This relaxing task of making crumbs and working side by side with family is a perfect time to get to know your grandkids better and share family stories. It is also a great time to discuss the challenges of eating healthy in today’s world. Ask your grandkids what they think and work together to find steps towards your family’s goals.
Grandparents are the perfect help to introduce cooking to children who today often live in a two-parent working household. Parents too busy may have let this life skill slide. Not only are grandparents likely to have a lot of experience in cooking to draw from, but they usually have the patience that is needed to pass on this skill. Time allows grandparents to be more “activity” focused than “result” driven because they are no longer punching a clock or running in a race.
Traditionally this dish would have been made by breaking the bread in half and rubbing the bread end pieces together to create large crumbs. A food processor would work for this recipe, though I think the fun of making the large crumbs with the motor skills involved would be greatly missed. Even a young child can tear bread into pieces.
Use ciabatta, sourdough or a day old baguette that is dry on the outside but still has some softness on the inside. If the bread is so dry that you have to use a knife to cut it you will have to rehydrate it. This is done by sprinkling water on the bread pieces until moistened. If you have time, wrap the moistened bread in a damp towel and let it rest for at least 20 minutes or overnight. This relaxing task of making crumbs and working side by side with family is a perfect time to get to know your grandkids better and share family stories. It is also a great time to discuss the challenges of eating healthy in today’s world. Ask your grandkids what they think and work together to find steps towards your family’s goals.
Grandparents are the perfect help to introduce cooking to children who today often live in a two-parent working household. Parents too busy may have let this life skill slide. Not only are grandparents likely to have a lot of experience in cooking to draw from, but they usually have the patience that is needed to pass on this skill. Time allows grandparents to be more “activity” focused than “result” driven because they are no longer punching a clock or running in a race.
Heide Horeth and Dalai
Even if you have some physical setbacks like arthritic hands or limited experience in the kitchen, cooking is still the perfect activity to pursue because we all need and enjoy eating. Show the grandkids that you are still up for a learning challenge. Try something new and share with them your need for their help to assist you. Most of us rise to the occasion under these circumstances. Authentic work is what we all desire and learn the most from.
Lastly, fear no kitchen disasters! My favorite memory of a flop was when my son Shane, who was five years old, was helping me in the kitchen. We were going to let the electric mixer premix the flours. My son had trouble turning on the mixer and pushed so hard that the mixer went into the highest speed setting. His face was priceless as he looked terrified by the flour that shot up into the air. I raced to turn off the machine and when we both looked at the white cloud of flour dust settling everywhere, we looked at each other, paused and exploded with laughter. Then Shane said, “Let’s do that again!”. I said, “Oh no we don’t” as we laughed some more. Together we cleaned up the mess and resumed our project the wiser. We have gotten a lot of fun mileage out of that story over the years... so you see, it’s all good. I wish you a happy tasty cooking adventure and...I wish I could be there with you!
Heide Horeth
Author of 4 Ways to Yummy
You can find out more about that book HERE
Lastly, fear no kitchen disasters! My favorite memory of a flop was when my son Shane, who was five years old, was helping me in the kitchen. We were going to let the electric mixer premix the flours. My son had trouble turning on the mixer and pushed so hard that the mixer went into the highest speed setting. His face was priceless as he looked terrified by the flour that shot up into the air. I raced to turn off the machine and when we both looked at the white cloud of flour dust settling everywhere, we looked at each other, paused and exploded with laughter. Then Shane said, “Let’s do that again!”. I said, “Oh no we don’t” as we laughed some more. Together we cleaned up the mess and resumed our project the wiser. We have gotten a lot of fun mileage out of that story over the years... so you see, it’s all good. I wish you a happy tasty cooking adventure and...I wish I could be there with you!
Heide Horeth
Author of 4 Ways to Yummy
You can find out more about that book HERE
