Quick and easy appetizers or coffee break snack

For some of us who prefer savory over sweet, many morning coffee gatherings don't provide a lot of options. So when I was called on to bring a treat for one of these occasions this week, I decided to make these quick little bites to go with some apple slices and a quick bread.

With a local store featuring a dozen eggs for 49 cents and still some onions and green peppers from the garden, the cost was minimal, and they are very fast to make too, nice when you have an already busy morning planned.

Because they also work well if made the night before, you might want to bake them ahead in full size muffin cups, refrigerate, and then have them ready for the family to pop into the microwave for only 10 to 15 seconds--instant protein-charged breakfast!

-->

Mini Egg and Cheese Bites

2 T olive oil

a total of 2 c finely chopped onion, pepper, and mushrooms

½ c chopped cilantro

8 eggs

¼ c flour

½ t baking powder

1 t seasoning salt

1 to 2 t Italian seasoning, to taste

1 t black pepper

1 1/2 c grated Cheddar cheese (5 oz)

1.  Saute the onions, peppers, and mushrooms in the olive oil on medium heat until the onions are golden and all are quite limp. If necessary, add a few drops of water to keep the onions from burning. Add the cilantro about a minute or two before removing the vegetables from heat.

2.  Meanwhile, beat the eggs, flour, baking powder, and seasonings until completely blended. Stir in the cheese and mix until completely incorporated. Fold in the vegetables.

3.  Using baking spray or oil, liberally grease 24 miniature muffin cups. Spoon the batter into the cups.

4.  Bake at 325 for 15 to 20 minutes. Serve hot out of the oven or at room temperature. Salsa is a nice accompaniment.

Variations:

Omit the mushrooms or peppers if you don't care for them, or substitute finely chopped broccoli.

Saute 1/2 c finely chopped onions as in the recipe above. When they are just beginning to turn golden, stir in 1 to 2 cups finely shredded spinach or kale. Cover and cook for about 2 to 3 minutes more, until the greens are just limp.

Substitute basil, thyme, or other fresh herbs of your choice for the cilantro.

Slow Cooker Italian Pasta

We had a "CrockPotLuck" at church today, with everyone asked to bring a favorite dish made in a slow cooker. Our wonderful kitchen committee would provide all the homemade desserts, as well as biscuits, corn, bread, rolls and vegetable and fruit trays. Truly a feast to be thankful for.

Though the weather has been warm for mid-November in Minnesota, it seemed likely that there would be quite a few chilis and soups, so I decided to try for something a little different. Looking at the cupboard, I decided on a vegetarian pasta dish. However, I knew this could be a little challenging, since pasta has a way of getting overcooked, mushy, and unattractive if not handled carefully in the slow cooker.

The following recipe turned out beautifully. The method does need to be followed pretty closely, even if you change the amounts of the various ingredients. I would not advise cooking this, even on LOW, for more than 3 to 4 hours. It could be kept on the WARM setting for many cookers for another hour or so. The goal is to avoid ending up with pasta that is mushy, having absorbed all the sauce and leaving a pretty dry, pasty mixture. If in doubt, you might want to try making this or some other pasta dish in the slow cooker at home before planning to take it to the next office or church potluck!

I have added a few notes after the main recipe to adjust for some of the substitutions.

Slow Cooker Vegetarian Fettuccini

canola oil
1 large onion, chopped (about 1 to 2 cups)
1 stalk celery, including leaves, diced (about 1/2 to 1 cup)
1/2 green or red bell pepper, diced (about 1/2 cup)
3 to 4 large cloves garlic, minced
1 small to medium zucchini, grated (about 2 cups)
8 oz baby mushrooms, sliced
2 c cauliflower, broken into tiny flowerets
1 c pureed roasted butternut squash (or 8 oz pkg frozen)
28 to 32 oz prepared spaghetti sauce
15 oz can garbanzo beans--do not drain
15 oz can dark red kidney beans--do not drain
1 to 2 t dried oregano, to taste
1 t dried basil, to taste
1 t Italian seasoning, to taste
black pepper to taste
1 T balsamic vinegar (optional)
1 lb fettuccine pasta, broken into 2 to 3 inch pieces
6 to 8 oz pasteurized processed cheese, cubed
parmesan cheese (optional)

1.  Saute the onion, celery, and green pepper in a small amount of oil over medium high heat, stirring occasionally. When the onions are translucent and starting to brown, stir in the grated zucchini and garlic. Continue to saute for another 5 to 10 minutes, until the zucchini begins to soften. Turn this mixture into a 5 to 6 quart slow cooker and begin heating on LOW.

2.  Pour a little more oil into the same pan used for the onions and heat to medium high. Add the mushrooms and cook  until the slices are golden and limp. Add these to the slow cooker as well. Pour a few tablespoons of water into the pan and stir to "deglaze" the pan--use a spatula to scrape the bottom of the pan and pour these juices and scrapings into the slow cooker too.

3.  Stir in the mini-cauliflowerets, the squash, spaghetti sauce, and beans. Rinse out each can or jar with a few tablespoons of water and add to the mixture in the slow cooker. Add the herbs and taste for seasoning.

 4.  Bring a pot of water to a boil and add the pasta. Cook only until the pasta has barely begun to soften, perhaps only 2 to 3 minutes. It should still be very firm and stiff. Drain, reserving the cooking water.

5.  Stir the pasta into the vegetable mixture, along with the cubed processed cheese. The mixture should be quite "soupy." If necessary, add a little of the pasta cooking water. Taste again for seasoning, adding the vinegar and more herbs or salt as needed.

6.  Cover and cook on LOW for 2 to 4 hours--no longer. If desired, top each serving with Parmesan cheese.

If the mixture thickens too much, add more spaghetti sauce, a little tomato sauce or just a few teaspoons of water.

This recipe serves 12 to 14 and can be frozen. If your plan is to save some for later, it would be best to set that amount aside before cooking in the slow cooker.

Adjustments:

Frozen cauliflower can be substituted for fresh, but this should be added only about 20 minutes before serving

Frozen zucchini can be used, but this should just be added to the slow cooker without simmering with the onions.

Two 4 ounce cans of sliced or diced mushrooms, including liquid, can be  substituted for fresh, adding along with  the  other ingredients in Step 3.

Pizza Soup

It was one of "those days," the ones that seem to be just non-stop meetings and chores. I started with 7 am and 9 am meetings and then would be having friends over for lunch, so I needed something that would be pretty low maintenance and as much make-ahead as possible.

We are finally having the kind of cool days that make me ready to bake some bread and fill the house with warmth and fragrance, so that was actually the start of my menu planning. While there would be children at our lunch, the usual macaroni and cheese or pizza choices wouldn't be good to go with the bread, so soup was the next option.

In our family, just about any soup will be almost inhaled by the kids, but other children are not always so enthusiastic. Since I was thinking about pizza, I decided on a soup that would include pizza flavors. Add in fresh fruit--black grapes, bright green honeydew and bright red and white apple slices--and the menu was set. Peanut butter and jelly would also be available for those who just weren't into soup at all.

The recipe below reflects just how I made the soup, with no sauteeing of the onions and carrots, because I ran out of time the evening before. However, I do recommend the variation noted at the end; it will provide a deeper flavor that is worth the few extra minutes.  Note that this is a vegetarian recipe. If you have meat eaters who want an even more pizza-ish soup, you could add some browned Italian sausage or pepperoni slices along with the corn and seasonings.

Pizza Soup

1 medium onion, chopped (about 1 cup)
8 oz baby carrots, cut in chunks
28 oz can or jar of prepared spaghetti sauce, garden vegetable variety (or your favorite)
15 oz can diced tomatoes ready for chili (this brand is mild; you could use tomatoes and chiles if you prefer a little heat)
2 to 3 c finely shredded cabbbage
1 c pearl barley
oregano, fennel seed, Italian seasoning, black pepper
10 to 12 oz frozen corn
water as needed

Optional ingredients:  1/2  c diced green or red bell pepper,  1 to 3 ribs celery, sliced, 1 6 oz can mushrooms

Garnishes:  Parmesan and/or mozzarella cheese; black olives

1.   Place all ingredients except the corn, seasonings, and water in a large slow cooker. Turn on HIGH and cook for about an hour or so.

2.   Add seasonings--I would start with about 1 teaspoon each of dried oregano and Italian seasoning and about a teaspoon of fennel seeds that have been crushed in a mortar and pestle. Sprinkle in as much black pepper as your family might prefer; I used about one half teaspoon.

3.   Stir in the corn (while still frozen) and enough water to provide the consistency you prefer. Turn the heat to LOW and cook another 6 to 7 hours, until carrots are just tender, and barley is well-cooked.

4.  Taste and adjust for seasonings before serving. Serve garnishes for each person to add as desired.

Alternate Method:

Over medium high heat, saute the onions, carrots, and barley (and celery if used) in about 1 T canola or olive oil. Cook until the carrots are just beginning to soften slightly and the onions are golden. Stir often.  Turn into slow cooker on LOW and continue as above. The time needed to finish cooking may be slightly less.

Summer Sandwich Meal, with or without a Grill

I don't have a grill.

I have no plans to get one.

In some circles, that might seem just, well, weird. I mean, how DO you cook in the heat of summer?

Well, I manage, quite well in fact. That is not to say that I don't enjoy grilled foods when I am a guest in other people's homes. It's just that I never did master grilling way back in the days of a basic charcoal grill (without a cover even!) and my style of cooking doesn't include a lot of foods that cry out for grilling anyway.

I have also learned a few dishes that work just as well without a grill--and without necessitating turning on the oven in summer heat either.

Today's sandwich is one that is typically grilled. However, by cooking it inside, you can skip the step of brushing all of the ingredients with oil and just turn them into a heavy pan for sauteeing. Another plus in this approach is that you can capture all the rich juices on each bun, much like a French dip.

All in all, a quick vegetarian entree, perfect with a tossed salad and fruit tray for a light summer meal.

First the "recipe" and then a few comments on adjustments you might want to make.

Portobello Mushroom Sandwich

For each serving:
olive oil or canola oil
1 large portobello mushroom cap
2 thick slices sweet, red, or white onion
1/4 to 1/2 a sweet red bell pepper, cut in long strips
1 small garlic clove, minced
1/2 to 1 ounce Monterrey Jack, smoked provolone or other mild white cheese, thinly sliced
seasoning salt and black pepper  to taste
 optional--basil or any other fresh herbs you may have available
1 good quality roll

1.  Remove stem from portobello if still attached. Set aside for another use (or cook next to the portobello cap so it is ready for another meal). Rinse lightly or brush. Pat dry with a paper towel.
2.  Put a small amount of oil in a cast iron or other heavy skillet, just enough to thinly cover the bottom. Heat until shimmering.
3.  Place the mushroom cap(s) and onion slices in a single layer in the pan. Try to keep the slices together rather than separating into rings. If they do come apart, don't worry. They will just cook a little more quickly than the mushroom and will have a softer texture when done.
 4. Saute the onions and mushrooms until well browned. Turn and add the red pepper strips, garlic, herbs if used, and salt and pepper to taste. Continue cooking over medium heat until the mushroom is just tender and the onions are a rich golden brown.
5.  Slip the mushrooms, onions, and pepper onto a plate. Then, take the roll and press into the juices that remain in the pan.
6.  Place the mushrooms, onions, and pepper in the roll, top with the cheese and press the sandwich together. Allow to sit for a few minutes for the cheese to melt slightly. If you want the cheese even softer, you can put the sandwich in the microwave for perhaps 10 to 15 seconds.

Hints 

This is not the time to try to cut corners with soft mushy white bread rolls!

As you will notice in the photo above, I made my most recent sandwiches with "brat buns." When I arrived at the bakery department late in the day, these were the only reasonably priced, "chewy" rolls available. It was a simple matter to just cut the cooked portobellos in half to fit the rolls. It is more important to have good hearty rolls of any shape than to substitute round buns that are like the packaged hamburger buns so often used at cookouts.

Portobellos can sometimes be quite pricey. In fact, today's price, at the same supermarket where I bought these on a weekend sale, was exactly four times as much as I paid two days ago! So here is a thought if you like these but don't want to spend quite so much:  The portobello mushroom is really just a grown up cremini (or button or table) mushroom. Yes, it does have a more meaty texture, but you could slice some of the smaller mushrooms as thick as possible, cook as above, and then spoon the mushroom/onion/pepper mixture into the rolls. Continue with the cheese topping as before.

You could also substitute smaller mushrooms in the recipe and then put the mushroom/onion/pepper mixture into a long baguette. Top with the cheese and put it under the broiler or just microwave it as noted above. Cut into hearty lengths to serve.

If you DO have a grill and want to make this sandwich outside, brush the portobellos, onion slices, and pepper strips well with your favorite oil, sprinkle lightly with salt and pepper as desired, and then grill as with any other vegetables.

Feel free to experiment with both the kind of cheese you use as well as herbs added near the end of the cooking. I would suggest a relatively mild cheese so as not to overpower the flavors of the main ingredients.

*****************************

And there you have it--a sandwich as fresh as the summer, that really takes little time to make and provides a filling meal full of summer flavors. It is a great option to have available if you have vegetarians at your next cookout as well, whether you cook it inside or out on the grill. 

Cilantro, Veggies, and Beans--the Perfect Vegetarian Combo

If you are one of those people who find cilantro an herb to be avoided at all costs, you will probably want to move along. However, for the rest of us, this will be a refreshing spring vegetarian feast.

With lovely big bunches of cilantro on sale at a local chain, 3 for 99 cents, it was time to indulge. All colors of bell peppers were also on sale, and I had dried garbanzos already cooked and in the refrigerator, waiting for inspiration. The result was this colorful, quick, and inexpensive vegetarian main dish. As a nice plus, it also served as a vehicle for a few other leftovers--hence the small amounts of cabbage, frozen peas, and broth. Make your own variations with your own leftovers and enjoy.

Cilantro Chickpeas

1 to 2 t canola oil OR chicken fat (I had some at the top of the refrigerated broth so used that for a little more flavor)
1 c sliced carrots (2 small)
1/2 c chopped onion (1/2 medium)
3/4 c coarsely diced green bell pepper
3/4 c coarsely diced red bell pepper
1/2 c shredded cabbage
1/2 c frozen peas
2 cloves garlic, minced
1 c chicken broth (convert this to a vegetarian/vegan dish with vegetable broth)
1 c chopped cilantro--leaves and stems
1/2 t Cajun seasoning (or red pepper flakes or cayenne pepper to taste)
seasoning salt to taste
2 c garbanzo beans, with liquid

Optional toppings:
Shredded mozzarella cheese
Coarsely chopped cilantro leaves
Salsa
Plain yogurt or sour cream

1. Saute the carrots and onion in the fat for about 5 minutes, until the onions are just beginning to turn translucent.

2. Add the peppers, cabbage, and garlic, and simmer at medium heat another 5 to 10 minutes, until the peppers are just barely tender.

3. Stir in the cilantro, beans, and seasonings, and cook just until the mixture returns to a good boil. Stir in the frozen peas, remove from heat, and serve as is or with optional toppings as desired. Serves three to four.

**********************************

As given in the recipe, this will be a little "soupy," perfect for serving in bowls like a thick stew. If you'd rather have it a little thicker, use less of the bean liquid or let the juices simmer down a little (not too long--this is best with the veggies just barely done). This could be served with rice, good crusty rolls, or warmed tortillas. Add a tossed salad and perhaps some fresh fruit of the season for a really fast, really healthy meal...and for a very reasonable cost as well.

Frugal note: The total cost of this dish, due to the sales this week and the use of home-cooked beans, was less than $1.50. If peppers are not on sale, you could substitute Trader Joe's frozen pepper strips (just add a few minutes after the cabbage) and still have a main dish well below $2.00. The cheese will add more to the cost, but using a dollop of yogurt (or just glasses of milk) to add the complementary amino acids will mean a lot of nutrition for not a lot of cost. (The broth was virtually free, since I just saved the juices from some chicken breasts that I had sauteed for another dish earlier in the week.)

Fast note: With the beans already cooked, the prep time for this includes washing the carrots and peppers and doing the chopping, not at all the big production that it may seem. (For more information on cooking dried beans, scroll down to my September 2010 post on this topic.)

Dump all the vegetables to be washed in some water, scrub well, and drain. (If you are tossing a salad and/or preparing some fresh fruit, wash it all at once--and no need to wash the onion; you'll just have a mess trying to get the peelings off!)

Then use one cutting board and one knife and just chop one thing after another. No need for washing the board or knife in between.* As for measuring, you can just guestimate and chop about the amount of each that looks like what you'd like. If you do want to measure, use the same cup, with no need to rinse between. At the end of the process, here is the stack of what you will have to clean up:




















*Some notes on cutting boards

I keep one cutting board just for onions, peppers, and garlic, even some herbs and some of the fresh veggies from the garden--it's the one in this photo. According to my mother my great grandfather made this for my great grandmother early in their marriage back in the 19th century. Still going strong after all these years, it's a little hollowed out in the middle, but it's the perfect size and I use it almost every day. To care for it, I usually just swish some plain water over it and let it drain dry. If it needs a little more attention, I wipe it with a soapy cloth and quickly rinse, but that's about it. There is something very comforting to knowing that there is so much heritage in such a simple piece of kitchen equipment, and it holds a place of honor on my counter top.

And yes, I never, ever, let this board be used for meats or anything that might provide unwelcome contamination. For meats or anything that could lead to contamination problems, I use dishwasher safe boards.

This is also not the board for cutting up pineapple, melons, etc., either, not because of the cross-contamination problem. Rather, the old "onion board" is all too likely to impart just a hint of the strong flavors of the things it is used for, so I have another couple of boards of different sizes for these foods.

Do you need a whole set of cutting boards? Of course not. But I strongly recommend having at least two--one like my heritage board for cutting the strong flavored foods you'll be cutting and another that can be washed in the dishwasher or otherwise well-sanitized.

About Those Hard-Boiled Eggs

Egg salad sandwiches. Hard boiled eggs with toast. More egg salad sandwiches....

Not ready with a lot of options for all those eggs you are spending today decorating and hunting tomorrow? Here are a few ideas for using them up.

(Of course, you did keep them refrigerated except for the hour or so--at most--that you were hunting them, right? If not, don't take chances; they need to be composted rather than eaten.)

But, for the safe eggs you want to incorporate into menus this week, an old-time vegetarian main dish salad and a variation on the tried and true Chef's Salad:

Kidney Bean and Egg Salad

1/3 c finely diced sweet onion
2 c (or 15 oz can) kidney beans, drained
3 hard boiled eggs, peeled and chopped coarsely
2 c diced or thinly sliced celery
Yogurt Dressing

Combine all ingredients with dressing. Taste for seasonings and adjust as needed. Chill for an hour or more to blend flavors. Garnish with parsley or serve on lettuce leaves if desired.

Yogurt Dressing

2/3 c plain yogurt
1 to 2 t prepared yellow mustard
3 to 4 t sugar (see NOTE)
salt or seasoning salt and pepper to taste (see NOTE)

Combine ingredients and mix well. This is very similar to "mayonnaise style salad dressing" that works well on old-fashioned potato salad or even as a sandwich spread instead of mayo.

NOTE: If using canned kidney beans, be aware that these almost always contain added sugar and salt, so don't add either of these ingredients to the dressing until you have tasted the salad to see how much will be needed.

One more thing--the serving suggestion in the photo above includes fresh orange slices. Keep in mind that the iron in plant foods (and kidney beans are a particularly good iron source) is far better utilized if you include foods rich in Vitamin C at the same meal.

Vegetarian Chef's Salad

Per main dish serving:
1 to 2 c baby spinach leaves, coarsely chopped
1 c iceberg or romaine lettuce, torn
2 T diced bell pepper (see NOTE)
sweet or red onion--2 t finely chopped OR thinly sliced and separated into rings
3 to 4 black olives, sliced
1 hard-boiled egg, sliced
1 oz cheese, your choice, grated or cut in fine cubes
1 T chopped parsley or fresh basil (optional)
vinaigrette dressing of your choice
freshly ground black pepper

Combine the greens, peppers and onions and toss in the black olives and cheese. If serving in individual bowls, arrange the egg slices over the top of each serving and sprinkle with the parsley or basil. Otherwise, fold the egg slices in with the olives and cheese, reserving a few for garnish on top. Serve the dressing at the table.

NOTE: This time of the year, fresh tomatoes rarely are very flavorful, and bell peppers can be quite price-y. If you are making this salad with good tomatoes available, by all means add them in. If, however, you don't have either tomatoes or red bell peppers, look for roasted sweet peppers in the pickle section of the market. These are often reasonably priced (compare the weight to the cost of fresh produce) and will keep in the refrigerator for several weeks, and they add a nice touch of color to salads and casseroles when we are really looking for some brightness in our menus.

And--if you have a Trader Joe's near you, look for their frozen pepper strips. These too are a reasonable alternative for casseroles and even salads when the price of fresh peppers might otherwise keep these wonderful vegetables off your table.

Black Bean Enchilada Bake

Yes, I know that enchiladas are really rolled up and yes, spaghetti sauce sounds suspiciously much more like Italian than Mexican food.

So here I come with a dish I call an "Enchilada Bake," based on flat tortillas and a spaghetti sauce base, but the addition of cumin, cilantro and green chiles brings it pretty darn close to Mexican food, especially when you are in a hurry and are working with just what you have in the cupboard. (And my suggestion is that you always have some basic spaghetti sauce on hand!)

Black Bean and Cheese Enchilada Bake

28 oz spaghetti sauce

15 oz tomatoes and green chiles

1 c diced onion, sautéed

1 t cumin

1 t dried cilantro

1 t garlic powder

15 oz black beans, drained—reserve liquid

1/3 to 1/2 c sliced processed cheese (Velveeta)

8 to10 corn tortillas

6 to 8 oz grated part-skim Mozzarella cheese

Combine the spaghetti sauce, tomatoes and chiles, sautéed onion, cumin, cilantro, and garlic powder. Add in the liquid drained from the black beans and simmer for about 15 to 20 minutes, until the mixture is slightly thickened.

Spread about a third of the sauce mixture on the bottom of a 9 X 13 microwave-safe pan. Tear tortillas to cover the bottom evenly. Spread with half the black beans and arrange the processed cheese over them. Layer with another third of the sauce, more tortillas, then the remainder of the black beans. Sprinkle generously with Mozzarella. Finish with another layer of tortillas, the rest of the sauce, and then more Mozzarella.

To cook:

With little time:

Loosely cover and microwave for about 7 to 8 minutes until mixture is bubbly in the center as well as around the edges.

With a little more time:

Loosely cover and microwave for about 5 to 6 minutes until the mixture is bubbly. Finish in a 375 degree oven to brown the top.

Or, if you are really organized, you can make this ahead, cover tightly, and refrigerate overnight (or even a couple of days ahead--make it on the weekend and have it ready for a busy weekday).

Serve with yogurt (or fat free sour cream), shredded lettuce, diced tomatoes, black olives, guacamole, salsa, hot sauce--whatever dress ups you like with "real" enchiladas. Enjoy!

Cream of Vegetable Soup

Staying with a theme and having soup again. This one can be completely vegetarian by using vegetable bouillon cubes or broth but it is also enriched by using chicken stock. For an entirely different take on the flavors, use some ham juices (or just put a "leftover" ham bone at the beginning, to simmer along with all the rest of the ingredients.

Cream of Vegetable Soup

canola oil for sauteing
1 large onion, chopped
1 large stalk celery, diced
2 large potatoes, diced but not peeled
3 c finely shredded cabbage
3 bouillon cubes OR 1 to 2 c rich chicken stock
water
2 T Worcestershire sauce
1 1/2 t mixed dried herbs (basil, thyme, rosemary and marjoram)
seasoning salt to taste
8 to 16 oz mixed frozen vegetables of your choice
2 to 3 c chopped fresh spinach (OR 10 to 16 oz frozen chopped spinach)
1/4 to 1/3 c c flour
2 c nonfat dry milk powder
1 to 2 t balsamic vinegar

Saute the onions and celery in a small amount of oil over medium heat until the onions are golden.

Meanwhile, put the bouillon or stock, Worcestershire sauce and herbs in a large pot. Add the potatoes and cabbage and enough water to cover the vegetables well. Stir in the onions when sauteed and cook on low to medium heat until the cabbage and potatoes are very tender, about 45 to 50 minutes.

Mix the flour and dry milk powder well and stir in about 2 cups of water. Blend to make a smooth mixture and gradually pour into the soup. Continue stirring until the mixture returns to a low boil and is thickened. Taste and add seasoning salt and vinegar as needed. Stir in the frozen mixed vegetables and spinach (and additional water or broth if the soup is too thick) and continue cooking for about 20 to 25 minutes, until the mixture has returned to a gentle simmer.

Serve with freshly ground pepper and grated cheddar or Parmesan cheese if desired.

Hearty Soup for a Crowd

We are enjoying a very old-fashioned winter, with lots of snow and frequent temperature dips below zero--perfect soup weather. The recipe that follows makes a really large pot of soup, but it is perfect for having a few friends over, it refrigerates well (probably not the best for freezing), and you will be amazed at how many people will be coming back for seconds and thirds.

Cream of Broccoli Soup

canola oil
2 to 3 c chopped onion (1 to 2 large onions)
2 c diced celery
3 medium carrots, diced--about 2 cups
6 large potatoes, scrubbed and diced but not peeled
1 1/2 c sweet potato, peeled and diced (about 2 medium)
4 chicken bouillon cubes OR 1 to 2 c chicken stock
1 T mixed dried herbs--rosemary, thyme, basil, and marjoram in about equal quantities
1 t basil, in addition to the basil in the mixed herbs
1 to 2 t garlic powder
seasoning salt and black pepper to taste
1 1/2 quarts milk OR 1 to 2 c dry milk powder
1/2 c American cheese, diced
1/2 c flour
water
1 to 2 lb frozen broccoli

Put a small amount of canola oil in a large (at least 10 inch) skillet. Add the onion, celery and carrots and saute over low heat, stirring occasionally, until the onions are golden brown, about 20 to 30 minutes.

Meanwhile, combine the potatoes, sweet potatoes and bouillon cubes or stock with about 2 cups of water in a large Dutch oven or soup pot. Cover and cook over medium heat. When the onion mixture is done, stir it into the potatoes along with the seasonings and continue to simmer until the potatoes are very soft. Mash the potatoes lightly.

Combine the flour with about a cup or so of cold water and stir to make a paste. Gradually blend into the potatoes and stir until the soup is slightly thickened and bubbly. Add the cheese and milk along with enough water to make about a gallon or so of soup--to the consistency that you prefer. Continue to simmer for another 15 to 30 minutes. About 20 to 30 minutes before serving, stir in the partially thawed broccoli and heat until the soup returns to a slow simmer.

Serve in large soup mugs with grated cheddar or colby cheese and freshly ground pepper. Serves 8 to 12, depending on their appetites.

Other add-ins or variations:

Cheesy Broccoli soup
Stir 1 to 3 cups of shredded cheddar cheese into the soup after the broccoli is added and heat just long enough for the cheese to melt, stirring continuously.

Instead of, or in addition to the broccoli, stir in frozen peas, green beans, corn, mixed vegetables, etc. This can be a good way to use up leftover vegetables as well.

Diced leftover ham or turkey can be added near the end of the cooking time.

On the other hand, you can make this strictly vegetarian by using vegetable stock or vegetarian bouillon in place of the chicken broth/bouillon.

Refried Beans

For many years after our family developed a taste for all things Mexican, I was still buying canned refried beans, thinking this is one of those things that would be just too hard to make at home.

What a mistake. These are among the easiest of all foods to make "from scratch," especially if you cook dried beans for other dishes.

Traditionally, refried beans are made from either black or pinto beans, but other beans can be substituted. I often cook a two pound package of dried beans all at once, ready for a variety of recipes. While I often freeze part of the batch, I still find myself at times with another couple of cups of beans in the fridge needing to be used up...perfect for making into refried beans.

The nice thing about frijoles refritos is that you can make a couple of cups or a couple of quarts, depending on what you have available. They can be used as a side dish, just as Mexican restaurants serve them. Toast some corn tortillas in the microwave or oven or cut up some apple wedges or carrot sticks and the beans become a healthy after school snack. Roll them into a soft tortilla, corn or flour, with cheese, salsa and whatever add-ons you want for classic bean burritos or use them as a filling for bean enchiladas.

Today I had a supply of black, pinto, and kidney beans I had cooked for Saturday's soup. Now there were four cups left, along with everything else needed for a good batch of refried beans. Some of these became the main dish for lunch, fresh salsa stirred in and crisped tortillas and apple wedges for dippers--a well-balanced meal with little preparation. The rest of the frijoles refritos are tucked in the freezer for a quick dip whenever drop in company arrives.

Following is the method for making refried beans. Just about every ingredient listed can be varied according to your own tastes and the amount of beans you will be cooking. Just a few things to keep in mind:

• The best pan for making these is your favorite cast iron skillet, but any heavy pan that doesn't stick easily will do.
• Remember that the beans will thicken appreciably as they cool, so keep them a little soupier while preparing. If they do thicken too much, you can always add a little more water, bean liquid, or even some salsa.
• Refried beans can be frozen, but some seasonings may intensify or weaken with freezing. Just taste again when you thaw and reheat them and adjust accordingly.

Refried Beans
Canola or olive oil
Cooked dried beans and liquid
For every 2 cups of beans, use approximately the following amounts:
2-3 T diced onion
2-4 cloves minced garlic
1 t cumin
1 T cider or wine vinegar
(optional) jalapeno, chile, or bell peppers--to taste
(optional) chili powder--to taste
salt to taste

1. Put enough oil in the bottom of a large heavy pan to barely cover the surface. Add the onions and cook on medium until just translucent.
2 Turn heat to medium high and stir in the beans and a tablespoon or so of the bean liquid for each cup of beans. Using a potato masher or heavy spatula, mash the beans well, stirring as you do so.
3. Add in the remaining ingredients and stir. Allow the beans to cook a few minutes and then stir. A slight crust will have begin to form and should be stirred into the beans.
4. Add more liquid as needed and continue to cook for several minutes, until flavors are well blended.

NOTE: Canned beans may be substituted in this recipe, but the liquid may be very salty, so you may want to use water as the liquid rather than the bean liquid.

Serving suggestions: Salsa, grated cheese, and/or yogurt (or sour cream) may be stirred into the beans for using as a dip or as a side dish with other Mexican foods.

Toasted Tortillas

These are a very simple and very healthy crunchy snack for dipping in refried beans, salsa, etc.
They work best with a microwave that has a revolving plate, to be sure they cook evenly.

Place six corn tortillas in the microwave, directly on the microwave tray. Cook on high for about three minutes. Turn the tortillas and continue cooking for another two to three minutes, until they are crisp and just starting to brown slightly. You may want to turn once or twice more. Be sure to watch so they do not burn.

If desired, these can be seasoned with seasoning salt, garlic salt, etc. after the first turning.

Ready to eat as soon as cool.

Experiment with your microwave and you will find the right time for two to seven or eight tortillas. You can also cut the tortillas in wedges and spread across the microwave tray, for "baked" tortilla chips. If you have good corn tortillas, these will be far better tasting than any "baked" chips you can buy--and a lot cheaper as well!

Frittatas--and being thankful for eggs

Today I had an egg for lunch.

Nothing spectacular, just a way to balance out the mixture of carrots, onions, peppers, and grated potatoes that were a pepped up version of hash browns--with my seasoned cast iron skillet, I can "fry" this mixture with only a teaspoon of oil, so it's healthier than it sounds. Some plain yogurt on the side and lots of spicy seasoning (and, I must admit, the dash of ketchup that I put on hash browns if I don't have fresh salsa handy), and the meal was complete.

But back to the egg.

At this morning's Toastmaster's meeting, one of our members from Ghana shared a favorite part of her childhood birthday celebrations. There would be a special dish made from yams (sorry, I didn't get the Ghanian name) and then an egg would usually be served on top.

An egg. Just a plain egg. But for her, this was special, because this was a luxury. At other times, if there were eggs to be had, several children would have to share one egg, each getting just a little piece to savor. The joy of having an egg all to yourself was such a special birthday treat that it remains a favorite memory years later and half a world apart.

To prepare today's luncheon egg--and it wasn't even my birthday--I just pushed the vegetables to the side when they were quite brown and crispy, dropped the egg in, turned the burner off, and covered the pan. The heat of the cast iron was just right for cooking the egg tenderly and thoroughly in only a few minutes.

The morning discussion was a good reminder of how blessed we are to have so much available to us. It also reminded me that in this country, eggs are really good choices for frugal meals in a hurry. In fact, we need to be sure that we don't overd0--have you noticed how hard it is to get an omelet at any restaurant that is made with less than three eggs?

And omelets when eating out are almost always breakfast or brunch fare. However, all this thinking about eggs reminded me of one of my favorite fast and frugal main dishes--frittatas.

If ever there was a dish that needed a template more than a recipe, this is it. The variations are limited only by what you happen to have in your refrigerator, and this is a really good choice for those small amounts of leftovers you weren't sure you'd ever be able to use.

Basic Frittata--a Template

2 eggs per person
1 to 2 t milk for every 2 eggs
Oil for sauteeing vegetables and cooking eggs
Possible add-ins:

• chopped onions
• chopped bell peppers (or a tiny amount of jalapeno, poblano, or spicy banana peppers)
• minced garlic
• grated zucchini, small broccoli flowerets, etc.
• diced fresh tomatoes
• spinach or other greens, coarsely chopped
• leftover cooked vegetables--broccoli, cauliflower, peas, carrots, beans, etc.
• leftover diced ham, chicken, beef cubes
• hot dog slices
• black or green sliced olives
• diced or grated cheese, any variety of your choosing (see NOTE below)
• herbs of your choice, fresh or dried
• freshly ground black pepper
• salsa

1. If you are using onions, peppers, or other fresh vegetables, saute them in a small amount of oil until just tender. Onions should be translucent and just starting to turn golden. If you have leftover ham (or bacon--does anyone ever have leftover bacon?), stir that in with the vegetables to meld the flavors. Use a very large pan, as you will want the frittata to spread out thinly for the most even cooking.

2. While the vegetables are cooking, beat the eggs together with the milk. Stir in any herbs or garlic you will be using. Beat until the eggs are a uniform yellow color.

3. Fold in any other ingredients you will be using into the eggs. Turn the heat to medium low and pour the egg mixture over the sauteed vegetables.

Now you have a choice, the purist method and the get it done quickly approach:

3a. Purists: Allow the eggs to cook for 3 to 5 minutes. Gently lift a corner of the mixture. If it holds together, you can try to flip the entire mixture over, keeping the frittata as intact as possible. Continue cooking until the second side is completely set.

OR

3b Get it done quickly: As the eggs cook, gently push the mixture with a spatula so that all parts are cooked evenly--like you would do when making scrambled eggs. Cook until all the frittata is set and has lost the wet shininess of uncooked eggs.

NOTE:
If using cheese, you can fold cubes of cheese into the eggs and cook along with the other ingredients, resulting in little melted pockets of cheese throughout the mixture. An alternative is to cook the frittata and then sprinkle with grated cheese. Run the pan under the broiler until the cheese is melted.

Serving suggestions:

If you have either corn or flour tortillas, the frittata can become a filling for a burrito. Refried beans and salsa are great accompaniments for this meal.

Just about any kind of bread goes well with a frittata, really the only accompaniment needed if you stir lots of vegetables into the eggs.

So what proportions of eggs and vegetables or other add-ins should be used? There is a tremendous amount of flexibility with a frittata. You can add just a little (perhaps a quarter cup of sauteed onions and peppers for 6 to 8 eggs) and have something very similar to scrambled eggs to serve with a tossed salad. You can also add up to 2 to 3 cups of vegetables and meat to only 6 eggs and have what will be much more like a vegetable main dish. The choice is yours, based on your family's preference--and the contents of your refrigerator!


And finally--in case you wondered:

What is the difference between an omelet and a frittata?

With an omelet, the eggs are cooked separately (as in step 3a above). When they are just set, the other ingredients are laid across the top and the egg layer is folded over the top. Often, this is then put in the oven to complete the cooking of the eggs. Frittatas just take the shortcut of mixing everything together.

Stone Soup

Here it is, less than two weeks from the first day of spring, and the wind chill even in the middle of the day stands at 11 below zero. Meanwhile, the economic news continues to be dismal, and we all try to tighten our belts just a little more.

Friends will be coming for lunch tomorrow, and this seems like an ideal time for some Stone Soup, warming the house and giving off those wonderful comfort food aromas.

Stone Soup? What is that? If you haven't heard the story of Stone Soup, you can find one version of the legend here:

http://www.kousi.gr.jp/kousi/syoukai/hp-siryou/stone-soup.html

When my kids were young and our budget was especially tight, I started making Stone Soup with a package of ramen noodles as the "stone." I knew that the nutritive value of these little packets was dismal, but the flavoring packet combined with lots of cheap basic vegetables made a wonderfully filling meal. The high sodium content was reduced per serving because we stretched the same amount of seasoning over 3 or even 4 times as many servings.

Today's stone soup will be quite different, because the "stone" that I will be starting with is a free ham bone. A friend of mine had made ham for a gathering and was not going to have enough time to use the bone so she wrapped it up and gave it to me a few weeks ago. The return of frigid weather was a perfect time to pull it out of the freezer.

Just as in the story, the "stone" that gives the soup its name is really just a starter. Start thinking of leftovers as the beginning of a new and wonderful soup and who knows what you can come up with? Try these for ideas:

• Restaurant carry out—those odds and ends of stir fry and rice and broccoli chicken might be just the things to put together in a pot with some additional vegetables and broth from the freezer
• Leftover spaghetti—make a basic chicken vegetable soup and cut the spaghetti into it instead of using noodles
• Chicken wing tips—I am always saddened to see recipes for things like buffalo wings that include instructions to "cut off the wing tips and discard." Of course, you don't discard good food! Toss them in a pan with some water and a little poultry seasoning and simmer while you are doing other things. Strain the broth when the meat is falling off the bones and use it for a great soup base.
• I even have heard of sautéing a little onion and then adding leftover macaroni and cheese, some frozen vegetables and either spaghetti sauce or a can of tomato soup. Throw in a couple of leftover hotdogs, sliced, and it sounds like it might be a filling meal a lot of mac-and-cheese-only kids might gobble up

The point is—starting with an unexpected or almost free ingredient can result in some really creative and wonderful soups. Following are two general recipes to try.

Traditional Stone Soup

1 package ramen noodles with seasoning, any favorite flavor
1 medium to large onion, chopped
1 to 2 carrots, diced
2 ribs celery, finely diced
1 to 2 c shredded cabbage
1 large potato, scrubbed and diced—does not need to be peeled
Other fresh or frozen vegetables to taste: corn, peas, chopped spinach or other greens, etc.
Sauté the onion in a little oil, just until it begins to turn golden. Stir in other raw vegetables and seasoning packet from soup and allow to cook for a few minutes. Add about two to three quarts of water and bring to a boil, then reduce heat and simmer for 20 minutes or until carrots and potatoes are soft. If soup seems too thick, add a little more water. Turn up heat and stir in the frozen or cooked (leftover) vegetables and the ramen noodles, broken into small pieces. Cook for about 10 minutes or until noodles are cooked. Taste for seasoning and serve.

The amount of water used will be variable, depending on how many additions you are making to the soup and whether you prefer a thicker stew-like consistency or something more traditionally soupy.

Other seasonings you might want to add:
• Fresh grated pepper
• Minced garlic or garlic powder
• Wine or cider vinegar (don't be afraid to stir in a teaspoon or so of vinegar in any soup, stew, or chili that seems a little bland—it is amazing what this shot of acid does to brighten up the flavor.)
• Chiles or jalapenos, finely diced
• Herbs of your choice

Ham Bone Stone Soup

1 ham bone, with some scraps of meat left on it
1 large onion, chopped
4 ribs celery, diced
1 lb carrots, finely diced or grated
1 lb split peas, washed and drained
3 to 4 cloves garlic, minced
1 T mixed herbs—rosemary, thyme, basil, and marjoram (OR your own favorite blend)
Freshly ground black pepper
1 T cider vinegar
Salt to taste (optional)

Put ham bone in a large pot with enough water to cover. Simmer for an hour or two until the meat falls off the bone. (This can also be done in a slow cooker overnight or while you are at work.) You should have at least three quarts of liquid to start the soup.

Remove the ham bone from the broth and set aside. When cool enough to handle, cut the meat off the bone, dice into bite-sized pieces, and refrigerate.

Sauté the onion, celery and carrots in a little oil (or some of the ham fat that you have cut off the bone) until onions are translucent. Add to the ham and broth along with the split peas, garlic, and herbs. Continue simmering for an hour or so, until the peas are very soft. Taste for seasoning and add pepper, vinegar, and salt as needed. When the peas and other vegetables are done, stir in the diced ham and continue cooking long enough to be sure the meat is heated through. (If desired, you may puree the soup before adding the ham.)

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.)

Making Pizza with the Grandchildren, a New Pizza Stone, and the Last Garden Tomatoes

After years of reading about the wonders of a "pizza stone," I finally picked one up in an after Christmas sale and we tried it out last night, we being my two grandsons, ages 4 and 2 1/2, and me.

I did some exploring to find more information about using and caring for a pizza stone (my "kit" included lots of utensils but absolutely no instructions) and came up with lots of crust suggestions along with some wonderful sounding bread recipes that I'll be trying later in the week. The crust we ended up with was basic and not as healthy as I might have liked since I had just finished the last of my whole wheat flour and had only unbleached to work with. The following recipe was just enough for two 12 to 14 inch pizzas.

Quick and easy pizza crust

2 t dry yeast
1/4 c warm water
4 t sugar
2 T canola oil
1 t salt
3/4 c cool water
3 c unbleached white flour
2 T gluten (may not need if you have bread flour instead of regular unbleached)
cornmeal (see NOTE)

Stir yeast into warm water and add sugar. Set aside for 5 to 10 minutes until it is rising and foamy. Meanwhile, combine oil, salt, cool water, gluten, and half the flour. Stir in the yeast mixture and add the remaining flour. Beat and then turn out on a lightly floured surface and knead until a smooth ball is formed. Brush lightly with a little oil or soft butter so surface is completely covered. Put a towel over the bowl and set the dough aside in a warm place for an hour or so, until doubled.

When you are ready to start making the pizza, put the pizza stone in the cold oven, on a rack in the middle of the oven, and turn to 500 degrees. It should preheat for about 15 minutes or so, depending on your oven. (Some instructions talk about up to an hour of preheating, but this does not seem at all necessary.) Divide the dough in half, punch each down and let sit for about 10 minutes or so. Roll each half into a 12 to 13 inch circle and place on a cornmeal covered pizza peel or baking sheet with no rim. Spread with sauce and add toppings.

Open the oven, sprinkle the pizza stone quickly with just a little cornmeal and then slide the pizza onto the stone. Bake for about 5 to 7 minutes or until cheese is bubbly. Carefully remove the pizza from the oven with a pizza peel or by sliding it back onto a baking sheet.

If you are making more than one pizza, wait about 5 minutes before putting the second one in, giving the oven and the stone time to return to full heat.

NOTE: This cornmeal is really just to keep the pizza from sticking to the surface of the pizza peel and stone, so you can use the cheapest brand available for this. Save your really good stone-ground cornmeal for times when it will be an integral part of the recipe!

Pizza sauce

While there are all kinds of recipes for this part of the pizza, my favorite is just whatever spaghetti sauce your family prefers, with some fresh garlic and dried herbs (I use oregano, marjoram, basil, and rosemary) stirred in. The key with a thin crust pizza like this is to spread the sauce sparingly to avoid sogginess.

Toppings

We used what we had on hand for vegetarian offerings: chopped peppers, black olives, chopped onion, sliced Roma tomatoes (see below), and lightly steamed broccoli flowerettes. Then we covered with grated Mozzarella cheese (I ended up using about 6 ounces on the two pizzas). We served the pizza with red pepper flakes and freshly grated Parmesan.

My "helpers"

Pizza is a great learning to cook food, and my grandchildren have all helped me make mini-pizzas using split pitas. They all have also used the rolling pin, having made cinnamon rolls and Christmas rolled out cookies at Grandma's house too, so rolling this "big" crust made the preparation even more fun. Both boys took turns rolling and then I applied the finishing touches before putting the crusts on to the pan.

I ladled out the amount of sauce I wanted into two little puddles on each crust and then handed each boy a small rubber scraper so they could spread the sauce over their half of each one. (These scrapers are about an inch wide by 2 inches high and have very short handles, just right for small hands. I think I found them in a dollar store.) All of the toppings had been prepared ahead of time and were placed in small bowls from which the boys could take their preferred toppings to spread evenly over the sauce. They were able to "take orders" for toppings from the adults, which added to the fun. For now, I handled the cheese, having found that getting this spread evenly is not yet within their skill level. Then it was time to set the table while the pizzas cooked. We had leftover broccoli, so the boys snacked on that with some yoghurt and dill dip while they waited.

The End of Garden Tomatoes

Finally, one other highlight. Here, almost in the middle of January, the tomatoes that we used to top the pizza were still from last year's garden! I had quite a few small green Romas and cherry tomatoes that I had picked just before the last frost, thinking to make green tomato mincemeat. I put them in my cool dark garage and found that they kept ripening slowly, so I enjoyed a few now and then, monitoring the rest for signs of decay--probably about a quarter to a third didn't make it--and bringing up to the kitchen those with the most color. Yes, the flavor of these last stragglers has been at the level of subpar winter tomatoes in the store, but it has been a great experiment, and they tasted fine on the pizza, especially knowing where they had been grown--you can't get more local than these.