Savory Corn Pudding

 

One sign that we are well into summer is the appearance of pick up trucks full of fat ears of corn at familiar corners around town. Sweet corn season has arrived!

So we buy the first dozen, grilling them to perfection. Then we buy some more because that first dozen was so good. Now we might just microwave one or two for a quick lunch--husk, cover, and microwave for about 3 minutes for a single ear, maybe 5 or 6 minutes for two. A vegetable stir fry is nice, and some more grilled corn.

And then we realize that we bought more than we really are prepared to eat in the next day or two. Now what do we do with all that extra corn?

We can blanch the corn and freeze it. Out of all the great sites out there with the easy instructions on how to do this, here is one of my favorites:

http://www.rodalesorganiclife.com/food/tastiest-way-preserve-sweet-corn

You can also just cook some extra ears while the grill is hot or while the water is already boiling. Cut the corn off the ears while you are cleaning up and you'll have fresh corn ready for the rest of the week. 

Ready for something like this savory corn pudding. It may not be the traditional corn pudding your family serves every Thanksgiving, but it's a nice creamy summer dish that with the bonus of microwave preparation--no heating up the oven on a sweltering day. 

With the eggs, cheese, and milk, this is a good, vegetarian, main dish; served with a salad and fresh fruit, it's a complete meal. Of course, it also works as a hearty side dish to go along with fried chicken, cole slaw, and watermelon.

It's also great to take to a pot luck, though do remember that it is an egg-based dish. As such, be sure to watch how long it stands out of the oven or refrigerator. 

Savory Microwaved Corn Pudding

1 medium onion, chopped (I prefer red onions for color contrast)
1 medium green pepper, diced
1 T olive butter, bacon fat, or oil
1/4 c yellow corn meal (optional)
2 c fresh, blanched corn or 12 to 16 oz thawed frozen corn--don't drain
3 eggs
1/2 c milk
1 to 1 1/2 c grated mozzarella (or cheddar)
seasoning salt and black pepper to taste (start with about 1 t salt if using oil, 1/2 t salt if using bacon fat)

1.  Saute the onions and peppers in the oil or bacon fat, until the onions are just starting to turn golden. Stir in the corn and corn meal and remove from heat.




2.  In a well-oiled 1 1/2 quart casserole dish, beat the eggs, milk, salt and pepper; add the grated cheese and mix until well blended.
3.  Fold the corn mixture into the eggs and cheese and stir until well blended.
4.  Cover lightly and bake in microwave at medium (power level 6 or 7) about 6 minutes. Remove from microwave and stir, making sure that the center (which is likely still quite liquid) and the edges (starting to firm up) are well mixed.




5.  Return to microwave and continue cooking, uncovered, at medium power for about 4 to 5 more minutes. To test, insert a knife in the center; if there is no batter adhering to the blade when you pull it out, it will be done.

6.  Allow to cool for about 5 minutes before serving. serve with salsa and/or hot sauce if desired.

Serves 4 as a main dish, 5 to 6 as a side.









Some added thoughts:

While I generally use olive oil or canola oil for sauteeing, this dish benefits from the added flavor of either butter or bacon.
I have fresh peppers in my garden right now, so that is what I used. However, you could substitute fresh peppers as hot as you'd like or you could substitute a 4 oz can of diced green chiles for the bell peppers.
The corn meal gives a bit more corn flavor and body. If you prefer a creamier pudding, this can be omitted.



A meteorological note:  Local news sources have been telling us that maybe there is a relationship between some current record breaking warm days and the high percentage of land here in our area given over to corn and soy beans. It's a phenomenon know as "corn sweating" and you can read more about the impact of humidity given off by a field of corn on dew points here:

https://www.mprnews.org/story/2016/07/22/feeling-sweaty-minnesota-blame-corn-crops

"Red Flannel Latkes" (aka Vegetable Pancakes)

I love to start a weekend off with a savory breakfast. Skip all those sweet breads and pastries; just give me a veggie-filled omelet or scrambled eggs, hash browns (the real kind, not those greasy patties), and salsa and I'm set for the day.

My refrigerator had been filling up this week with small portions of various fresh vegetables, and I wanted to empty it out so I could justify going to the store for more. An old standby for this kind of day is my endlessly adjusted recipe for potato pancakes (latkes). Today I had some roasted beets that needed to be used up too, so I decided to do a variation on what my Mom often made as a supper dish, Red Flannel Hash. The result was a plate of very colorful patties with a very savory taste.

The very brightness of these patties could be a little off-putting for some, but they might just strike a fun chord for kids used to lots of artificially bright snack foods. As noted below, it is easy to vary the mix of vegetables so you could just cut back a little (or a lot) on the beet component. Or, if you are really ambitious, for a Christmas brunch, make these beet latkes and then make another batch with mostly spinach and/or broccoli, for both red and green options.

What I have included below is a photo of the vegetables I used today, with the recipe free-form enough to accommodate a large number of variations. Obviously, your choices will determine the overall nutritive value of the breakfast, but consider the kinds of nutrients found on this single plate of food:  antioxidants, Vitamins A, C, D (the dry milk powder), protein, "good" fat (olive oil), and fiber. And while there will be some bit of oil in the preparation, the overall calorie load is still quite low.

Another good thing about these patties is that you can often include vegetables that may not be "acceptable" on their own to one or more family members. Start slowly, with mostly potatoes, onions, and some carrots, but then slip in a little spinach or broccoli. (Or, if the kids like broccoli but not spinach, include some of each, so that the "green" will just seem to be their usual favorite.) Increase the amount of carrots or grated butternut squash gradually too. Serve these up with ketchup as you would French fries, and don't worry about making them very low salt, at least at first. That too will come gradually as the flavors of the vegetables become more familiar--and liked--over time.

This is really a time when a processor is a wonderful kitchen tool. However, if you don't have one, you could use an old-fashioned grater for most of the vegetables and finely dice things like peppers, onion, or celery. The key is to keep the pieces small enough that all the vegetables will blend their flavors well.

A note on the other ingredients:  The corn meal provides body for the mix and will absorb some of the liquids from the grated vegetables. The dried milk powder performs a similar function. If you don't keep this on hand, you could substitute half a cup of unbleached flour, though the nutrition (and flavor) will not be as good.

Now it's time to try this out. Check out the vegetable crisper and put together your own variation on these savory patties, whether for a weekend breakfast or a midweek supper. Either way, you may find this to be a new favorite go-to recipe for getting veggies into even the most intransigent eaters.

Red Flannel Latkes

4 c mixed shredded vegetables--be sure to include at least one potato (for body) and 1 medium onion and, for the red flannel version, at least one large beet
1/2 c yellow corn meal
1/2 c dried milk powder
1 t seasoning salt, or to taste
1 t each basil and oregano, or your own favorite herbs
4 eggs
olive oil

1.  Shred vegetables in a processor or grate and dice as needed. When measuring the four cups, press the vegetables lightly in the measuring cup.

2.  Stir the corn meal, dried milk powder, and seasonings into the vegetables, blending well. Set aside for about 15 minutes or so. This will allow the dry ingredients to absorb some of the juices from the processed vegetables.
3.  Add the eggs to the vegetable mixture and stir well.
4.  Pour about a teaspoon or so of olive oil into a cast iron or other heavy non-stick skillet and heat on medium high until the oil is just shimmering.

5.  Drop tablespoons of the batter into the pan and flatten with the back of a spatula. Cook until the bottom is well browned, about 3 to 4 minutes, and turn. Flatten again--you want to be sure the centers are cooked through before the outsides are too brown. If necessary, turn the heat down a bit.
6.  Remove the patties from the pan, placing on paper towels to drain if desired. Add another teaspoon or so of oil and add more batter. Repeat these steps until all the batter is used.

This serves two to four, depending on the number of side dishes being served with the patties.

Possible Vegetables to Choose

Here is a plate of latkes made with a mix of potatoes, zucchini, and carrots: 

Unless otherwise noted, the vegetables you choose should be raw rather than cooked

• onions--a must!
• potato--especially helpful in holding the finished product together; use raw potatoes or firm, boiled or baked potatoes
• carrots--these can be raw or cooked but still firm
• peppers--bell peppers, poblanos, green chilies, whatever you like and have on hand
• celery--probably better to dice rather than put through the processor; at least with mine, the processor tends to leave long strings that don't soften on cooking
• cabbage--may be a bit surprising, but this is a wonderful addition for both sweetness and depth of flavor
• broccoli
• cauliflower
• zucchini or summer squash--you may need to drain these after shredding if they are a large part of your vegetable mix
• raw winter squash, grated
• greens of all kinds--spinach, kale, collards, etc.; just make sure they are well chopped or shredded
• parsley or cilantro
• garlic
• roasted beets

Vegetables I haven't found especially workable, but you might have better success:
green beans
peas, either in the pod or not
corn
tomatoes--way too juicy to work well

I have never tried asparagus, cucumbers or eggplant and don't plan to, for a variety of reasons. Haven't tried kohlrabi either, but I would guess that would be fine. 

A Quick Vegetarian Supper

I've posted so many dessert and cookie recipes lately, this site is starting to seem out of balance...at least to me, since my preference is still for the more savory/veggie parts of the meal.

 While the rest of my garden is still more in the planning than growing stage, my tiny patch of asparagus is flourishing. This spear grew from nothing to a length too great for my camera in two days! (I didn't have a ruler handy so put the full sized dinner fork next to it for a sense of the size.)




Time for something with asparagus for sure. That said, I have to admit that I am still learning to like asparagus while all those around me others speak of their joy at finding these bright green spears at the farmers market, in their backyards, or even--as it was when I was growing up in the rural Midwest--along back country roadsides, ready for the eagle-eyed harvester to spot the wild clumps.


I have learned that a spear cut fresh from the garden and washed gently can be a great raw snack, but I still find that mixing asparagus into other dishes is a way to lessen that very distinctive flavor. Even if you enjoy the flavor, the dish in today's post can also stretch your supply.


The vegetables

Looking in the refrigerator revealed both a good variety of vegetables that immediately suggested a stir fry. This recipe reflects what was available right now. However, check out the variations for ideas on what you might want to add, based on what you have on hand.

Notice that I used sliced broccoli stems. This is one of those frugal ideas that can really stretch your budget and add some new texture to your vegetable dishes. When prepared in this way, the stems will often be mistaken for water chestnuts, at a much lower cost. If the stems on your broccoli are a little fibrous, you can peel them and still make use of what you might have formerly discarded. (And in our markets, buying the full broccoli head is usually quite a bit less per pound than the pre-cut flowerettes.)


The pan

As you can see in these photos, I use just an ordinary cast iron skillet for stir-frying. It heats well and is increasingly more non-stick the more I use it. Though I probably will never include it in a picture, I use a very old, very battered, pizza pan as a cover for those few minutes when a little moist cooking finishes the hardest of vegetables, without their losing their overall crispness.


Now for the tofu

I am still learning to cook with tofu; I used the "firm" kind today, but I think extra firm would have resulted in better looking pieces. I have also had better success in getting out the liquid by freezing the tofu and then thawing, but I didn't have time for that today.

Even after squeezing the liquid out, this cooked up with the consistency of firm scrambled eggs--and in fact, I think you might find the egg variation below worth trying if you don't ordinarily buy tofu. As you can see, my cutting into cubes also wasn't really "professional," but don't toss the crumbles; just stir them in with the more perfect pieces.

Oh, and "quick?

A stir fry supper can really be quick, even if it seems like there is way too much preparation to bother with. Since I have cut so many hundreds (thousands?) of onions in my life, I can peel and dice an onion in less than a minute. If you still need to take more time, you can always use some frozen onions--as well as frozen peppers and even broccoli flowerettes instead of the stems. Just have baby carrots? Cut some of these in half instead of taking the time to slice a carrot or two.

If you make the recipe as given below, you will probably find that the total preparation (even the squeezing of the tofu) will take just about as much time as cooking the rice--"regular," white rice, not instant that is. Total time elapsed even without any pre-prepped veggies was less than 25 minutes. Yes, there is a little more "kitchen time" than would be required with a frozen entree that needs 25 minutes to cook, but the cost is less, and the amount of "unwanted" ingredients that entree includes? Not at all included here.

Stir-fried Spring Vegetables with Tofu (Vegan)

olive oil; oil flavored with garlic or herbs is especially good here
4 oz firm or extra firm tofu, well-drained
1 to 2 T teriyaki sauce, or to taste
1 small to medium onion, coarsely chopped
1 to 2 c bell peppers, diced (if using mini-peppers, cut in rings for a nice appearance)
2 c broccoli stems, thinly sliced
1 c carrots, sliced
2 or 3 spears asparagus, diagonally cut into 2 inch chunks
1/2 t dried basil
1/2 t dried marjoram
seasoning salt to taste

1.  Remove the tofu from the liquid in which it came and place on a flat dinner plate. Put a doubled paper towel on top and then place a heavy pan on it, pressing down to remove as much liquid as possible. I pour off the liquid as I press it and then leave the pan on top while chopping the vegetables, occasionally giving the pan another push. Cut the tofu into about 1 inch cubes.

2.  Heat the olive oil over medium high to high heat until a bit of the tofu dropped into it sizzles. Add the drained tofu to the pan and saute for 3 to 4 minutes, until the bottom is quite golden brown. The less you turn it, the more it will hold its shape. Turn the pieces and brown the second side; you will probably need only a couple of minutes for the second side.Remove the tofu from the pan, sprinkle generously with the teriyaki sauce, and set aside.

3. Add the onions, broccoli, and carrots to the pan (along with a bit more oil only if needed), cover lightly, and cook at medium high heat until the broccoli and carrots are just beginning to soften. Stir occasionally, perhaps adding a teaspoon or so of water at times to keep the vegetables from getting too brown before they are done.Depending on how thinly you have sliced the broccoli and carrots, this step should take only about 5 to 8 minutes.



4.  When the first vegetables are almost cooked, add the pepper rings and asparagus, along with the basil and marjoram. Add a few more drops of water, stir, and cover the pan, cooking just long enough for the asparagus to tenderize slightly. Stir in the tofu, including the sauce that will now have formed with the teriyaki sauce, and taste, adding salt or seasoning salt as needed. Heat just long enough to re-warm the tofu.

Serve with rice or any of the far eastern noodles now available in many stores. Makes about two servings.

Variations:

The amounts and varieties of vegetables here are just what I had on hand today. You might want to add in sliced mushrooms, peas, celery, shredded cabbage, edamame, cauliflower, etc. If your family doesn't care much for peppers, cut back this amount (or eliminate entirely).

In the same way, you may choose to use a different blend of herbs and seasonings--maybe some cilantro and cumin, with corn stirred into the mix. If you choose to go this route, substitute a drizzle of taco sauce for the teriyaki sauce on the tofu.

If using frozen vegetables for any of the fresh ones here, no need to thaw. Just toss them in as called for in the basic recipe.

Scrambled Eggs and Vegetables (Vegetarian but Not Vegan)

The eggs in this version will end up much like the egg that is sometimes found in "fried rice" served at many Chinese restaurants. Prepare the eggs as noted below and then add them to the vegetables just a minute or two before serving.

2 to 3 eggs, beaten
oil enough to cover the base of the pan

1.  Using a large skillet, heat the oil over medium heat until a drop of water or small piece of bread sizzles. Stir in the beaten eggs. (The pan should be large enough that the egg mixture will cover the bottom quite thinly. For this many eggs, I'd use at least a 10 inch skillet.)

2.  Allow the eggs to cook without stirring for about 2 to 3 minutes. When  the edges begin to look set, carefully turn the eggs with a spatula, keeping them as intact as possible. This is NOT the time to be stirring them!

3.  Turn off the burner and allow the eggs to finish cooking on the second side, until they are very firm. When slightly cooled, cut into about 1 inch pieces. Add the eggs to your stir-fried vegetables just before serving. Avoid stirring too much, to avoid the pieces from breaking into tiny crumbles.

Mushrooms, Peppers and Onions...and Beans?

Has chili and soup fatigue set in on your efforts to incorporate more dried beans and lentils into your diet? Are you completely out of the seasonings needed to make those really wonderful east Asian dishes your local Indian restaurant serves?

If you are a fan of sausage, peppers and onions, this might be a vegetarian dish you can savor. It is quick and quite a change from many of the bean dishes you may have been trying lately. Economical too, especially when mushrooms are on special.

Onions, Mushrooms, and Peppers with Beans

1 c coarsely chopped onion
4 to 6 ounces mushrooms, sliced (white or baby Bella are both good--no need to go to the specialty aisle for this one)
1/2 c coarsely chopped sweet red pepper
4 cloves garlic, chopped
1 T olive oil
1 to 1 1/2 c cooked pinto beans, unseasoned (other beans may be substituted)
1 t dried basil
1 T balsamic vinegar
salt and pepper to taste

1.  Saute the onion, mushrooms, and pepper in the oil over medium high heat, stirring occasionally, until the onions are translucent and just starting to turn golden.
2.  Stir in the garlic and basil and cook for another 2 to 3 minutes.
3.  Add the pinto beans with a small amount of the liquid from the beans. Stir and add the vinegar and salt and pepper. Cook for another 5 minutes, until the mixture is heated through and the flavors have blended a bit.

Top with grated cheese if desired. If you enjoy sausage and onions, peppers, and mushrooms on a hard roll, this would be a good substitute. If not in a sandwich, this is great paired with any artisan style bread.

Note the photos include a serving of oranges and strawberries on the side. Pinto and other beans are good vegetable sources of iron, but this nutrient is more accessible to our bodies if eaten with a good source of vitamin C. What better way to complement the bean dish than with a mix of seasonal fruits.

Using Up those Hard-Cooked Eggs

First there were just boiled eggs dipped in salt and pepper. Then perhaps came the egg salad sandwiches, then the deviled eggs. Now, every time you open the refrigerator, you are still faced with three, four, or even more colored creations staring you in the face. Will the family really accept another night of eggy eating?

Probably the best way to use up the last of the Easter eggs (and to add the cheap protein of eggs into meals the rest of the year) is to think salad.

Not just egg salad though. Instead, start to consider some of your usual tossed salads and add in some  hard-cooked eggs for garnishing, for texture, and for flavor. Check the refrigerator for the ingredients you have to make a basic salad. Today I have Romaine, tomatoes, a red onion (always onions!), cabbage, green pepper, and an avocado. Not hard to see how tossing these other ingredients together with some egg slices on top could be a great side dish for the rest of the meal.

There are also some classic "composed" salads. As one website says, composed salads aren't tossed, they are "placed. You could try a Salad Nicoise that starts with an array of tuna, tiny green beans, potatoes, and egg slices, with lots of other additions possible for the creative or adventurous cook.  

However, if those egg slices looking up at everyone are just too much a reminder of how often these Easter eggs have been showing up, try chopping them into your favorite potato salad recipe. Serve it as a side with some slices of that leftover ham and apple and cranberry sauce and you'll have a bright meal with the eggs relatively hidden from view.

If you have a creamy dressing--bottled Ranch or Caesar for example--you could also put crumbled egg yolks (and finely chopped whites) into the dressing for either a lettuce or coleslaw salad too.

Two tools that I have in my kitchen have proven invaluable in cutting nice slices or chopping hard cooked eggs: an egg slicer and a pastry blender. Neither is essential, but I acquired them long ago and they are especially useful at times like this. If you don't have one or the other of these tools, a standard fork works just fine for chopping too.




In doing some research for this post, I found a couple of recipes that included finely chopped eggs in meatballs, but I haven't tried this. If you have, please let me know how it worked out.

A Heritage Recipe for Today

Finally, hard cooked eggs bring back to mind a "Depression recipe"  Mom often served when finances were a little tight. She had carried this salad forward from the 30s, when selling eggs and chickens helped them keep the family farm, usually served with just some homemade bread and perhaps some applesauce or (for my father's ever-present sweet tooth) some homemade cookies for dessert.

I have lightened the recipe by substituting a yogurt dressing for the Miracle Whip that she used for all manner of creamy salads, but the rest of the ingredient amounts remain as close to hers as I can recall. It is actually a very healthy vegetarian main dish and there are a lot of textures in play here. Still good with homemade bread or crisp crackers, and a fruit tray would make a great completion to the meal...pretty inexpensive as well, so you might want to try this one out with those few remaining eggs. Just leave the sliced egg garnish off if you think the family has seen altogether too much of these lately!

Kidney Bean and Egg Salad

2 hard-cooked eggs, coarsely chopped

1/2 to 3/4 c diced celery, to taste

1/4 to 1/3 c minced sweet onion, to taste

3/4 c (1/2 15 oz can) dark red kidney beans, drained (see NOTE)

salt and freshly ground black pepper, to taste 

1 more hard-cooked egg, sliced, for garnish (optional)

Dressing

1/3 c plain, nonfat yogurt

1 t mustard--yellow prepared or your favorite flavor

1-2 t sugar, to taste

1.  Combine dressing ingredients.

2.  Toss the salad ingredients together and add just enough dressing to coat the mixture.

3.  Add salt and pepper to taste.  

Suggested serving:  garnished with sliced hard-cooked eggs and parsley, on lettuce leaves if desired. Black olives are also a very good addition to this salad, adding even more color.

NOTE:  For whatever reason, canned kidney beans invariably have sugar added--unlike just about any other kind of bean other than "pork and bean" styles. If you want to use home-cooked kidney beans, you may find a bit of sugar stirred in with the salad ingredients will give you a more "traditional" flavor.

  

      

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Potato Pancakes as a Cinco de Mayo Entree? Really!

Happy 5th of May!

I took advantage of some Cinco de Mayo specials this week, so I had plenty of cilantro, fresh jalapenos, and red onions. My first plan for breakfast had been some kind of breakfast burrito, but I realized that some russet potatoes needed attention...today!

Potato pancakes have long been a favorite family special breakfast (as well as quick supper) so I decided to try mixing in cultural foods and found a very happy new combination. If you have a processor, this is exceptionally quick, but even doing the grating on an old-fashioned hand grater will not add a lot of time. This is truly a "one-dish meal," with protein, vegetables, and dairy all included, so it's a good way to start out a really busy day.

Potato Pancakes Ole

2 medium russet potatoes
1 large or 2 medium carrots
1/2 large red onion (yellow or white onions are also perfectly acceptable)
about 1 c cilantro, leaves and stems
1 to 2 t minced jalapeno peppers (optional--you can adjust heat, if using, by including or cutting out all seeds and interior white ribs)
1/4 c yellow cornmeal
2 T flour
1/2 c nonfat dry milk powder (optional)
seasoning salt to taste, probably only about 1/2 t
3 eggs
canola oil for frying

1.  Shred the potatoes, carrots, onions, and cilantro in a food processor. If hand-shredding, cut the cilantro with kitchen scissors into a fine blend.
2.  Combine the shredded vegetables with the jalapenos, dry milk powder, cornmeal, salt, and flour and stir to mix well.  Set aside for about 10 minutes. This will result in a small amount of liquid separating from the mixture. You have two choices:  Drain (and use the mixture as a flavor for chili or soups) or stir back into the rest of the ingredients and understand that you will need to stir the entire mixture occasionally as you begin to cook the pancakes. I prefer the latter option!
3.  Stir the eggs into the vegetables, making sure that the entire mixture is very well mixed.
4.  On medium high,  heat just enough oil in a cast iron skillet to lightly cover the bottom. When the oil begins to shimmer, it is time to begin spooning in about a tablespoon at a time of the pancake batter. Use a spoon or spatula to flatten the pancakes to about 1/3 inch or so thick. You will need to work in batches.
5.  When the bottom is well-browned (3 to 4 minutes), turn the pancakes and continue cooking until both sides are well-browned. Remove finished pancakes to a plate and cover lightly with a towel to keep warm. You can also keep them warm in a 250 degree oven; spread them in a single layer on a baking sheet without covering for maximum crispness.
6.  If necessary, add a little oil before cooking the next batch, giving it about 30 seconds or so to return to full heat. Finish sauteeing all the pancakes and serve with salsa, sour cream, yogurt, and/ or ketchup.

Makes 3 to 5 servings.

Hints:

Be sure that you press down and spread the batter to be sure that the centers are fully cooked by the time the outer surfaces are nicely browned.
These are much easier to handle if you make the pancakes not more than 3 inches across.
Minced garlic could be added with the jalapenos and zucchini could be used in place of part of the potatoes. In this case, you probably will need to drain the juices in step 2.



And a final Cinco de Mayo idea that was a total surprise. I wanted to see what would happen if I sliced the oranges for the photo above on the same board (still not rinsed) on which I had just minced the jalapeno. It really gave a great kick to these oranges, something that might add that extra touch of spice to a tossed salad (romaine, spicy orange chunks, cucumber, and green pepper with a light dressing for example) or as a side with tacos or other Mexican main dishes.

While you can use the same method I did, rubbing the orange across a "pre-seasoned" board,  the following is a little more refined method.  Give it a try if you like your foods with a little dash.

Spicy Orange Garnish

jalapeno pepper
oranges

1. Slice a small jalapeno pepper lengthwise, to expose maximum cut edges.
2. Wash and thinly slice an orange or oranges. Lightly rub each slice across the jalapeno.

If you want to use the orange in a salad or other dish, you can peel the oranges prior to slicing. Merely sectioning the orange, however, will not allow the juices of the orange to pick up the spice of the jalapenos adequately.

 ...and one final caution

Oh, guess I need to be sure to add the caution that every hot pepper recipe needs to include--be careful when cutting these peppers, using plastic gloves if you are especially sensitive. And by all means, do NOT rub or even touch your eyes until you have washed your hands really, really well after working with hot peppers!

(No, two final cautions)

I used a cast iron skillet, with the oil heated before adding the batter to maximize browning. If you don't have such an old-fashioned pan, use a heavy skillet without non-stick coating, just adding a little more oil to keep from sticking. If you are going to use a pan with non-stick coating, do NOT preheat empty. You will have to give up a little of the brown crust with these pans, but that is much better than breathing in the fumes from heating an empty non-stick pan.

Refried Beans and "Flat Enchiladas"

Refried beans are a staple of so many Mexican meals, and there is nothing quite so good as those you make at home. Here's a list of just a few of the meals you can prepare focused on this great dish:

• Burritos--bean and cheese, bean, bean and vegetables (sauteed peppers, onions, and spinach or other greens is a great combination), bean and ground beef, breakfast (egg) burritos, etc., etc.
• Enchiladas--pretty much the same list of variations as for burritos
• Refried bean soup--if your family isn't really excited about the old standard bean soup, this is a good one to try
• Bean and cheese nachos--try this dip with apples and raw vegetables as well as with chips
• And then of course there is the addition of a side of refried beans to any Mexican main dish, stretching the meal economically and nutritionally.

If you start with a bag of dried beans, this is also one of the most frugal foods you can prepare. Cooking up a two pound bag of beans takes no more real time to prepare than smaller amounts, and most of the time doesn't require your attention at all.

If you have never prepared dried beans, this is a good place to experiment. Pinto beans are almost always the least expensive of all your choices and they are pretty resilient in how you prepare them, and they are the usual basis for frijoles refritos. However, lots of other beans can be prepared in the same way--and we all know how popular refried black beans have become at a lot of restaurants.

First, the basics of dried bean cookery:

1. Almost all beans will need to be pre-soaked. There are primarily two approaches to pre-soaking:

Wash the beans and add water, covering to at least an inch above the beans. Allow to sit at least five to six hours or overnight.
OR
Wash the beans and add water, covering to at least an inch above the beans. Bring the beans to a boil and cook for about 2 to 3 minutes. Turn off heat and let sit for an hour or so.

2. After the beans have soaked, drain well, rinse lightly if desired, and then cover with fresh water, again allowing about an inch of water above the top layer of beans.

TWO SIDE NOTES HERE--Changing the water and salting--or not--the beans

About the rinsing and changing the water--yes, you probably lose a few nutrients by not cooking the beans in the same water in which they soak. However, these little guys are so nutrient-dense, they still are packed with minerals and fiber...and the water that is washed away carries with it at least most of the "flatulence producers" for which beans have a sometimes well-deserved reputation. For this reason if no other, don't forget to drain the soaking water and add in one more rinse if desired!)

And a debate that probably only hardcore cooks really worry about: do I salt the beans while cooking or not?

• There are two basic schools of thought on this. One group of cooks insists that adding any salt before the beans are well-cooked will toughen them and they will never become truly soft. The other group says Nonsense, if you don't salt them first, they will never really pick up the flavor you want.
• I have generally been a don't salt them till they are cooked person, but I did find a third way awhile ago that seems to be a great compromise. Add salt to the soaking water but then, when you drain the beans, don't add any salt to the cooking water. This works very well--my only problem is that I all too often forget to add the salt at the beginning and think of it only after the beans have finished their soak.

3. Bring the beans to a boil, turn down the heat, and cook gently until the beans are soft. Test by mashing a bean or two against the side of the pan. You will need to allow about an hour or so for this phase.

• Instead of cooking on the stove top, you can instead place the beans in a very large slow cooker; cover the beans with water and cooking on LOW for five to six hours or on HIGH for two to three hours.

Note that the cooking time either on the stove top or in a slow cooker will vary, rather dramatically at times. Why? Dried beans will stay perfectly edible and nutritious on the shelf for literally years. However, the older the beans, the longer it will take to cook them to tenderness. Since you probably won't know just how old the beans are when you buy them, you will have to use your best guess for the cooking time, always being ready to cook them longer than you had planned!


When the beans are tender, they are ready to be made into refried beans (or for any other recipe calling for canned beans for that matter). You can also freeze some or all of the beans in their cooking liquid at this point too. That two pound bag of beans you started with (just $1. 39 right now at my local Aldi store) will yield at least six pounds of prepared beans, so you have lots to work with.

Now, for the "re-frying." That is truly a misnomer, since, as Wikipedia points out,

The name is based on a mistranslation.In Mexican Spanish, the prefix re is an informal form of emphasis meaning "very" or "well", not to be confused with the English re and the most common use of the Spanish prefix re outside Mexico, which indicates repetition. Thus, frijoles refritos, the Mexican name of this dish, should translate to English as "well-fried beans", not "refried beans". However, this still does not explain the reference to frying in the name. In this dish, the beans are not fried. Indeed, beans are never fried, so the name is bizarre on any count. A sensible name in English for this dish would be "mashed beans."

So our "sensible" cooking style will include very little oil as well, just enough to keep the beans from sticking to the pan as they are gently cooked with seasonings. As with so many of these basic, "ethnic," dishes, the recipe proportions here are easily adjusted to suit your family's own preferences. Oh, and if you just can't get the time together to cook beans from scratch, you can still make refried beans from canned beans; just be sure to avoid adding any salt until you have tasted the mixture, as most canned beans are way too high in salt. (One more reason to make your own!)

Frijoles Refritos--mashed, not fried

1 T canola oil
1 large onion, chopped
1 4 oz can diced green chiles
2 to 3 cloves garlic, minced (OR 1 to 2 t garlic powder)

3 to 4 c cooked pinto beans, with liquid

2 t oregano (Mexican, if available)
2 t cumin
1 T cider or balsamic vinegar
1 to 2 T chili powder (optional)
1/3 c chopped cilantro, stems and leaves (optional)
salt to taste
Saute the onion in the canola oil until just starting to turn golden. Stir in the garlic, beans, oregano and cumin. Add enough of the bean liquid to make a rather runny mixture.

Using a potato masher, mash the beans while stirring over medium heat. Add the chiles, vinegar, and chili powder and continue stirring. Use a spatula to scrape the bottom of the pan--a little bit of crust formed at the bottom will add flavor to the mix, but you do not want the beans to burn on. Taste for seasoning and add salt as needed, along with additional bean liquid or water if the mixture becomes too thick. (These will thicken when cooled, so you want to be sure that they maintain the consistency of thin cooked oatmeal.) Add the cilantro near the end of cooking.

One of the challenges I had in this post was trying to come up with a picture that would be both appetizing and would show how the beans start to come together as you prepare them. Not sure I succeeded, but this is what the mashed, seasoned beans will start to look like.





And now a quick enchilada recipe that uses some of your homemade refried beans.

Flat Bean and Cheese Enchiladas

Yes this is a large recipe and can easily be divided. However, make it in an 11 X 13 or similar casserole dish for a crowd, or divide it between two 7 X 11 pans and freeze one to pop in the oven on another day.

2 to 3 c refried beans
3/4 c cubed or sliced processed cheese
1/2 c yogurt (optional)
12 to 15 corn tortillas
12 to 16 oz grated cheddar or Monterrey jack cheese

Enchilada Sauce:
28 oz can or jar spaghetti sauce, preferably a garden vegetable variety
1 c prepared enchilada sauce
1/3 to 1/2 c finely chopped onion
1 t garlic powder OR 2 to 3 cloves garlic, minced
1 to 2 t cumin, to taste
chili powder to taste--start out with about a tablespoon or two
8 oz butternut squash puree (optional, but see NOTE)
1/2 c chopped cilantro (opt)
1 4 oz can diced green chilies OR 1/3 c diced bell or jalapeno pepper (optional, to taste)

1. Combine all the enchilada sauce ingredients and heat on the stovetop or in the microwave. Taste and adjust seasonings as desired.
2. Meanwhile, combine the refried beans and processed cheese in a microwave safe bowl. Heat for a minute or two to soften the mixture. If it is still very thick, add a little yogurt to make it "spreadable.)
3. Spread a few spoonfuls of the sauce over the bottom of an 11 X 13 or similar sized casserole dish. Arrange tortillas evenly across the sauce, tearing as necessary to completely cover the bottom of the baking dish.
4. Spread about half the refried bean mixture evenly over the tortillas, then layer with a third of the remaining enchilada sauce. Sprinkle with a little of the grated cheese.
5. Repeat the layers--tortillas, remaining beans, a third of the sauce, and cheese.
6. Finish the dish with one more layer of tortillas, the remaining sauce, and a thick layer of cheese. Be sure that the tortillas are completely covered with sauce to avoid any hardened edges when done. If freezing one part of the enchiladas, cover tightly at this point, label, and freeze.
7. Bake at 350 degrees about 30 to 45 minutes, until the mixture is bubbling around the edges and the cheese is melted and golden. (If the cheese begins to brown, cover with foil for the last 15 minutes or so.)

NOTE: If you do not use squash, you may want to reduce the amount of spaghetti sauce slightly to avoid having the final dish too thin. You could also precook and mash carrots or sweet potatoes to substitute for the squash.

Late Summer Pasta Salads

We were blessed to have a little rain over the weekend after a prolonged dry spell. Nothing like so many parts of the country, of course, but we had been spoiled by plenty of moisture well into August, so having to water the garden (and the raspberries--always the raspberries!) was something we hadn't had to do earlier in the season.

Now, on Monday afternoon, the sun is shining, the temperature is just right and it looks like a long scheduled picnic this evening hit just the right day. It's a potluck so I decided on a pasta salad along with my usual apple-raspberry crisp. (If I told you how many times a season I make this for various events, you'd probably laugh and wonder why I don't try something new. Hey, I say, stick with the tried and true, especially if people still are asking for the recipe.)

Over the years, pasta salads have taken on all kinds of variations, a far cry from the few choices back in the 60s and 70s when this usually meant tuna salad (elbow macaroni, a can of peas--or daringly, thawed and cooked frozen peas and tuna) or perhaps one with chunks of Velveeta substituted for the tuna. If the cook was really up-to-date, she might even stir in a few black or green olives (never both) and some steamed broccoli sprigs.

Then came an explosion of pasta salad variations, and a typical summer potluck can now be counted on to have three or four kinds at a minimum. Today's entry is one that uses some farmers' market finds, with the vegetables chosen for color as well as taste. In addition my master gardening neighbor gave me a giant basil plant so I have lots of this to add flavor to many different dishes.

The recipe below should be considered just a start. After the basics (for me, that means a little onion and some celery for crunch), look at what you have available. Color and flavor combinations should both be considered. The nice thing with vegetables is that, in general, nutrition follows color, so the brighter and more contrasting the choices, the healthier the salad is likely to be.

Following the recipe are some suggestions for making the salad your own.

Pasta and Vegetable Salad for Fall

1 c broccoli flowerets
1/4 to 1/3 c finely diced sweet onion, to taste
3/4 c diced or sliced celery
1 1/2 c shredded red cabbage
3/4 c thinly sliced yellow squash
1 t olive oil
1 minced garlic clove OR 1/2 t garlic powder
1/4 t salt
8 ounces radiatore or other medium-sized pasta
1 T minced fresh basil
1 t lemon juice
1 T sugar or to taste
1 to 1 1/2 c plain yogurt
salt and freshly ground pepper to taste

1. Cook pasta according to directions until just done.

2. Meanwhile, place the broccoli in a microwave-safe dish with a teaspoon or so of water; cover and microwave on high for 1 minute. Remove and rinse lightly in cold water.

3. Using the same dish, combine the sliced yellow squash, the olive oil, garlic and salt. Toss lightly and then microwave for 45 seconds to one minute.

4. Stir the sugar, lemon juice and 1 cup yogurt together, adding about 1/2 teaspoon of salt.

5. Combine all the vegetables with the pasta and basil in a large bowl. Pour the yogurt dressing over and toss. If needed, stir in more yogurt to desired consistency. Add freshly ground pepper and more salt to taste. Refrigerate for at least an hour or two, to be sure flavors are well blended.



Variations

Dressing

You will note that the dressing is low fat because of the use of yogurt instead of mayonnaise. Even the oil used when steaming the squash could be omitted, but I like adding that little bit to infuse this otherwise slightly bland vegetable with more flavor. If you wish, you could just substitute mayonnaise, Miracle Whip type salad dressing or any other dressings of your choice, but this dressing along with whatever herbs you choose will allow the flavors of the vegetables to predominate.

Pasta

Whenever there is a special on pasta, I like to try some of the more unusual shapes. The grandchildren have learned that mac and cheese doesn't always come in little elbows, and they now look forward to some of the variations. Something different, like today's radiatore, can also add interest to a salad as well.

Other Vegetables

• Carrots, grated or sliced (if sliced, steam these lightly as with the broccoli and yellow squash)
• Green cabbage instead of, or in addition to, red cabbage
• Diced bell pepper, any and all colors
• Frozen peas--DON'T thaw; just toss into the salad straight from the freezer
• Sugar peas
• Diced beets! If these are used, I'd add them just before serving, to avoid getting an overall pink salad
• Cauliflower, prepared as with the broccoli

Herbs
As mentioned, I have a wonderful supply of sweet basil to use, but you might want to try fresh dill instead, if that is in your garden. When there are no fresh herbs, a mixture of dried basil, rosemary, and thyme is always good, but you can also try whatever suits your fancy for the day.

Other additions
This was made as a side salad, but the addition of diced cheese, some garbanzo beans, chopped hard boiled eggs, or diced ham could move it to main dish status. Served with sliced tomatoes from the garden and some fresh fruit, you'd have a great and simple make-ahead meal.
Black or green olives are always something to be considered, for color and a bit of salty taste.
A little crumbled bacon could also provide a flavor and texture contrast.

Zucchini Part III - This Time with Black-Eyed Peas

Here's a dish that could work as a dip (similar to refried beans) with chips or as a vegetarian main dish (even vegan if you skip any dairy trims) with rice. Gluten free too--a dish for many different dietary needs/wants--and it tastes good too!

While you could make this without zucchini, why not grate in this bountiful vegetable while it's so readily available. And if they are free (from your own garden or those of family and friends) or at a seasonally low cost at the local farmers' market or in the stores, all the better.

While we can joke about all this zucchini cooking, these fruits masquerading as vegetables are really great contributors to a healthy diet, with lots of fiber, antioxidants, vitamin C and key minerals and only a few calories--somewhere between 20 and 35 per cup, depending on how much you pack it in. (There are about 30 calories for a quarter pound according to most of the nutrition sites I checked.)

And if you are wondering about the wisdom of "hiding" veggies in food, you might want to look at this article:

http://www.sciencedaily.com/releases/2011/07/110725123557.htm

So go ahead and get out that grater and grate some zucchini into anything you're making with a tomato or spaghetti sauce base!

South of the Border Hoppin' John

I happen to like the flavor of black-eyed peas and decided to try using them instead of the typical pinto beans in a summer spread for crisped tortillas. However, as I stirred it and the aroma filled the house, I realized that I had the start of a great main dish to be served over rice.

Note that this will be on the spicy side with most brands of tomatoes and chilies. If that is not to your liking, you could substitute an 8 ounce can of tomato sauce or diced tomatoes and chop a tablespoon or two of green bell peppers to saute with the onion.

canola oil for sauteeing--1 to 2 tablespoons at most
1 c coarsely chopped onion
2 c grated zucchini
5 garlic cloves, minced
10 ounce can tomatoes and green chilies
1 T cumin
3 c cooked black-eyed peas, including liquid (if using canned peas, use two 15 oz cans and omit salt)
salt to taste

1. Heat the oil in a heavy skillet and add the onions. Saute lightly, for about 3 to 4 minutes, and then add the zucchini. Continue cooking on medium high heat, stirring occasionally, until the onions are tender and starting to brown and the zucchini has softened and is also starting to take on a browned, golden appearance.

2. Stir in the garlic, tomatoes and chilies and cumin and stir well. When the mixture has returned to a simmer, turn heat to medium low and add the black-eyed peas. Continue heating until the mixture has thickened to your preference--as a dip, you will probably want it thicker than if you are serving it as a main dish over rice. After the mixture has cooked for a few minutes, taste for seasoning, adding salt as needed.

3. If desired, mash some of the peas with the back of a spoon to give a more "refried beans" consistency.

4. Sprinkle with chopped cilantro if desired. Other topping suggestions: grated cheese, sliced black olives, or yogurt. This amount serves 4 as a main dish and makes about 2 to 3 cups of dip.

Pinto beans, kidney beans, or any other favorite bean can be substituted for the black-eyed peas. 

One More Zucchini Note

If you are not ready for even one more zucchini recipe, shred those extras, pack in freezer bags with a cup or two (depending on how much you usually use at a time) and freeze. No extra prep is required, and you'll be ready to make any of these recipes easily. . A one cup packet dropped into your usual winter vegetable soups will give added body too.

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.