Spaghetti and Meatballs and Still a Cool Kitchen

Now that the heat is upon us even in the upper Midwest, it's time to stop using our ovens. Some of us are not grillers, so we need to look for other ways to prepare some favorite foods without heating up the kitchen.

One family favorite even in summer is spaghetti and "meatballs," with mandatory sides of tossed salad and garlic bread. Making the sauce from scratch, boiling a huge pot of water for the pasta, and heating the garlic bread in the oven could result in either a huge drain on the air conditioner or a very uncomfortable kitchen--or both. Here are a few things that can cut the heat and still make this a dish to savor year round. (One advantage of serving this to little ones in the summer is that the meal can be served on the deck where a plastic tablecloth and hose-able floor make the inevitable tomato sauce stains a snap to clean up.)


First, the sauce.

I don't have enough tomatoes in my garden to can or freeze my own spaghetti sauce, but I long ago learned that the most economical brands of spaghetti sauce can be given a "home-cooked" flavor very easily.

Spaghetti Sauce in a Jiffy

1 can or jar (about 26 to 28 oz) spaghetti sauce--tomato based, no alfredo style; I like the "garden" variety of most brands
1/2 c chopped onion
canola oil
1/4 to 1/2 c chopped green or red bell pepper (optional)
1/3 to 1/2 c grated carrot (optional)
garlic powder or minced garlic to taste
mixed dried herbs--I use oregano, basil, and rosemary, with fennel seeds sometimes added as well

Saute the onion, carrot, and bell pepper in the oil, stirring occasionally, until the onions are just starting to turn golden. Add the minced garlic or garlic powder near the end of this sauteeing step. Stir in the spaghetti sauce and seasonings to taste. Continue to cook just until the sauce is heated through.


Next, the spaghetti.

Two years ago, a New York Times article confirmed what I have known for years--you really don't have to heat all that water to cook your pasta! Whether it is spaghetti or macaroni or whatever, you can start with far less water and end up with perfectly cooked pasta with a lot less heat in the kitchen. Don't believe me? Here are a couple of links to back me up:
http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html

...and the NY Times article that started more people on to this method:

http://www.nytimes.com/2009/02/25/dining/25curi.html

As Dr. McGee notes, the overall energy savings if we all started using less water to cook our pasta would be in the hundreds of millions of dollars each year. And while that is a worthy aim in itself, even better right now is the thought of just a little cooler kitchen.

My approach has been to heat just enough water to barely cover the pasta when it will be cooked (which means you may need to experiment a little, using a little less water each time until you get to an optimal, lower level). For spaghetti and fettucine, I use my 12 inch skillet or Dutch oven, because the pasta can just lay across as little as an inch of boiling water. And yes, I do start with the water at a boil rather than putting the pasta into cold water. A little stirring right when the spaghetti is added and then it should be as effortless to cook as when you have that huge vat of boiling water to cope with in the older method.

Give it a try and I'll bet you won't go back to the old way even in the winter when you don't mind heating up the kitchen.

And the meatballs...

Those "meatballs" with the quotation marks? That's because these little critters are vegetarian, but it has been hard to come up with a fitting name. Vegetarian Meatballs is an oxymoron, but that's what we still call them. This recipe came from one of my daughters-in-law and it is a great thing to bake a batch when you don't mind heating up the stove and then freeze for a whole lot of quick meals--this is a really big batch.

Vegetarian "Meatballs"

canola oil
1 c finely minced onion--if these are not cut small enough, it makes the mixture harder to form into balls
2 c Colby or mild Cheddar cheese, grated


2 vegetarian bouillon cubes or packages of vegetable broth seasoning
3/4 c ground pecans (see NOTE)
2 c dry bread crumbs
garlic powder or finely minced garlic to taste--I like about a teaspoon of garlic powder or 3 to 4 large cloves
5 large or extra large eggs (may need 6 if the eggs are a little on the small side)

1. Saute the onions and garlic in a small amount of oil, cooking until they are golden brown.
2. Stir in the remaining ingredients. If the mixture is a little on the dry side, add the sixth egg.
3. Shape the mixture into small balls. I use a round measuring spoon, either the teaspoon or tablespoon size depending on your preference. (Note the plastic gloves. If you are not comfortable using your hands, the easiest of all ways to form these, you may find using the gloves a lot more acceptable.)

4. Spread the balls on a baking sheet and bake at 350 degrees until well browned and a little bubbly around the edges. This will take 12 to 18 minutes, depending on the size of the balls. If you prefer, you can also brown the balls in a little oil on the stove top, but the fat content is high enough that I prefer the oven method; besides, it takes a lot less attention!

These can be frozen prior to or after baking--with either approach, just spread the balls on a baking sheet and freeze until solid. Then place in a tightly sealed freezer bag, removing as many as needed for your next batch of spaghetti.

I usually get at least 6 dozen balls out of this recipe.

NOTE: Our local Fleet Farm store sells ground pecans, usually at a lower price than the larger pieces, and this makes a very convenient addition to these balls. However, if you don't have the ground nuts available, just process pecan pieces until quite finely ground (but not to the stage of "pecan butter!"). While pecans are quite pricey these days, the small amount needed will still make this recipe less expensive than meatballs made with beef or turkey. If necessary, you could substitute walnuts and would probably have an equally tasty result.

Finally, the bread

How many kids really like spaghetti and meatballs because the dish is usually served with toasty garlic bread? And we all know that the best kind is that crusty loaf all slathered with the garlic spread, wrapped in foil and baked in the oven until the inside is almost soggy from the filling and the outside is chewy and just a bit crusty. So how to duplicate that without a hot oven?

To be honest, you probably won't come up with an exact match, but you can come close. First of all, this is the time to buy a fresh loaf of crusty French bread--the kind now carrying the name baguette in even the most suburban of chain supermarkets. Then, if you have a gas stove (may work with a little testing on an electric range but I think it would be quite a bit harder), try the first method below. No gas burners or no non-nonstick pans? Give the microwave a chance. That will be farther from the oven-baked kind, but it still will be a wonderful side. However you prepare the bread, keep the spread in the refrigerator for a quick batch of garlic bread--or just spread it on a slice of bread hot out of the toaster; the flavor will be the same, even if the texture isn't quite the way you remember your best garlic bread.

All Purpose Garlic Spread

1/2 c butter
1/2 c olive oil (or more, to taste)
1 t garlic powder or to taste
1/4 to 1/2 t salt, to taste

Cut the butter into chunks in a 2 cup glass measure. Place in the microwave at low power for about 15 to 30 seconds, just enough to soften well. Add in olive oil to reach the one cup line--or more if you prefer to have the olive oil more predominant in flavor. Stir in the garlic powder and salt and mix well. If using immediately, use a pastry brush to spread on the bread. When chilled, this has a great spreading consistency and it stores in the refrigerator for a couple of weeks, if you haven't found lots of uses for it before then. (Makes a great topping on vegetables, works well for sauteeing a few onions, etc.)

Stove-top Grilled Garlic Bread

Use only a cast iron or heavy steel or anodized aluminum pan without nonstick coating for this method.

Cut and spread a loaf of chewy French or artisan bread as you would prepare it for baking. Wrap tightly in aluminum foil.
Meanwhile, place the pan on medium high and heat for 5 to 10 minutes, until it is very hot. Lay the tightly wrapped bread in the pan, add a few drops of water OR a bit of oil to the pan, and cover tightly. Lower the flame a little but keep the pan quite hot. Allow to heat for about 5 to 7 minutes and test for warmth by simply putting your hand on the top of the foil package. If it is very warm to hot to touch, turn it over and heat another minute or so.

Microwaved Garlic Bread

Oil a rectangular cake pan and place in the microwave with a cup measure filled with water. Heat for a minute or two and then leave the pan in place to continue warming.

Meanwhile, prepare the garlic bread as usual. Place in the hot glass pan, cover loosely with waxed paper or a microwave lid with lots of holes for steam to escape. Heat for about 1 to 3 minutes, depending on the amount of bread and your oven's power.

Broccoli Soup and Poor Man's Garlic Toast

After writing about all the uses of broccoli stems, it seemed like a good idea to make some broccoli soup. The cold weather we've been having is perfect for soup, and I had everything I needed to make a large pot of it. Alongside, I made "Poor Man's Garlic Toast" from the ends of ten loaves of bread; last night I helped make grilled cheese sandwiches for about 60 to 70 people and had all the leftover ends to use up.

Broccoli Soup

1 T (or less) peanut or canola oil
1 large onion, chopped (about 9 oz)
1 large rib celery, chopped (about 3 oz)
1/3 c chicken broth (optional)
water
1 medium potato (about 5 oz)
1 packet chicken seasoning OR 1 or 2 bouillon cubes
1/2 T chopped garlic (I used the bottled kind today, but fresh is always good)
1 1/2 t mixed herbs (see NOTE)
1 T Worcestershire sauce
1 1/2 t salt
1/2 t black pepper (or less)
1 pound broccoli stems, diced (about 4 cups)
2 c instant nonfat dry milk powder
7 oz broccoli crowns, cut in small flowerets (about 2 to 3 cups)

Saute onion and celery in oil until just translucent, about 5 minutes. Add broth, 2 cups of water, the potato, garlic, and seasonings. Cook on medium high heat about 10 minutes and stir in the chopped broccoli stems and 4 to 5 more cups of water. Taste for seasoning and turn heat to medium low. Allow to simmer for up to an hour, until broccoli is very tender. Stir dry milk powder into 2 more cups of water and add to soup. Remove soup from heat and allow to cool slightly.

While soup is cooling, prepare flowerets by cutting into small (less than an inch) pieces. Place in a microwave-safe bowl with 1 -2 tablespoons water, cover and steam in microwave for 2 to 3 minutes, until just barely tender.

When soup has cooled a little, place in processor or blender in small batches and process until quite smooth. Return to pan and return to a low simmer. Stir in broccoli flowerets and water from steaming, and cook for another 5 minutes or so, until the soup is heated through.

Serve with grated cheddar cheese and freshly grated pepper if desired. This makes enough for 6 to 8 people, depending on how often they want to refill their bowls.

NOTE: I make my own mixed herb seasoning to use in many soups, casseroles, and stir fries. I combine 1 T rosemary, 1 T thyme, 1 1/2 T basil and 2 t marjoram (all dried ) in a mortar and pestle and mix thoroughly. I transfer this to a shaker bottle for storing. If you don't want to go to the trouble of doing this ahead of time, just crush a pinch of each of these herbs (or your own favorite blend) between your fingers and add to the soup.

Poor Man's Garlic Toast

Spread:
1/4 c butter
1/4 c olive oil
3 to 4 cloves garlic, crushed
salt (optional)
Melt butter in microwave and stir in olive oil. Add garlic and salt. This is best is made ahead so that it cools to a nice spreading consistency and the garlic has time to permeate the entire mixture.

Bread:
Use the ends--heels--of any kind of bread, leftover hot dog or hamburger buns, or whatever bread you have that may be getting a little stale. Spread one side of each piece liberally with the slightly solidified butter-oil mixture. If using bread slices, cut in quarters for square little cracker-like servings.


Assembly:
After spreading, put the bread on a baking sheet and bake in a 350 to 375 degree oven until the bread is crispy and golden. Serve immediately, with soup, spaghetti, or any place you would use the more traditional garlic bread.

Extra spread stores well in the refrigerator, so make a larger batch and keep it on hand.


Between the leftover broccoli stems and the bread ends that would have otherwise been thrown away, this meal seemed like almost free food. By using these low cost ingredients, I was able to justify the cost of the butter. (I could also justify the calorie/fat cost too, since the soup is quite low fat if served without cheese and with water substituted for the broth.)