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.

"Snakesticks"

Our extended family includes five young cousins all with birthdays in August, so there is usually one massive party for them all. Yesterday's bash carried the theme of "crawling things" that included mostly bugs and snakes, and the day was just right for outdoor games like searching for plastic bugs instead of eggs, etc.

Food of course included "worms" (spaghetti) in sauce and "snakesticks." The breadstick recipe on which they were based is a good introduction to yeast dough for kids, and this variation adds even more fun to the baking lesson. We doubled the recipe for the two dozen people in attendance and were glad we did.



Breadsticks, aka Snakesticks

1 T dry yeast (or 1 packet)
1 1/2 c warm water
1 t salt
1 to 2 T sugar
4 c whole wheat flour OR half and half whole wheat and unbleached enriched flour

1 egg
1 t. water
1 t garlic powder (optional)
1 t salt

(for Snakesticks: sliced or chopped black olives)

Mix all except the flour together and then add the flour gradually to make a firm dough. Knead until smooth and elastic. Let dough stand for about 10 minutes to relax.

Cut the dough into 24 pieces. (To do this most evenly, shape it into a fat log and cut in half; then cut each piece in half again. Divide once more in half so you have 8 pieces. Roll each into a small log and divide evenly in thirds.)

Spray two baking sheets with cooking spray or oil well.

Roll each piece of dough into a long rope and place on the prepared baking sheet. For regular breadsticks, keep the dough in a straight line. For "snakesticks," arrange each stick in a curving line suggesting a snake.

If making snakesticks, press two small pieces of black olive for eyes at one end. Press firmly into the dough.

Beat the egg, water, garlic powder and salt together until well mixed and brush over the sticks.

Bake at 400 degrees about 10 minutes or until golden.

Variations:

Sprinkle the sticks with crushed herbs, sesame or poppy seeds or Parmesan cheese after applying the egg wash.

Omit the salt and garlic powder in the egg wash and sprinkle the sticks generously with kosher or seasoning salt.

Omit the salt and garlic powder in the egg wash and sprinkle with a mixture of sugar and cinnamon.

Summer Barley Salad

A check of the refrigerator revealed half a cucumber, half a sweet onion, half a bell pepper, and a small amount of barley all needing to be used; missing were lettuce, parsley or any other fresh herbs. My kitchen and my garden were in the midst of summer doldrums on a very hot, very un-air-conditioned day. Still, I was hungry for a salad, so here is what I developed.

Served with a plate of peaches, cherries and blueberries (all on sale that week), it made a great light supper enough for 3; add a little fruit blended yogurt for dessert, and the meal would stretch to serve 4.

Barley Salad for Summer

2 c cooked barley (about 3/4 to 1 cup uncooked)
1 c diced cucumber
1/2 c finely minced sweet onion
1/4 c or more diced bell pepper--use a mixture of colors if available
1 c frozen peas (no need to thaw; just stir in)
1 large clove garlic, minced
1 to 2 t mixed dried herbs (I used basil, rosemary, thyme and marjoram, a mix I keep ready)
2 T balsamic vinegar
2 to 3 T sugar, to taste
3 T olive oil
lemon pepper and/or seasoning salt, to taste

Combine all ingredients and chill several hours or overnight to allow flavors to develop. This will keep a couple of days in the refrigerator, so it is a good one to make ahead.

Variations:
Broccoli flowerets could be substituted or the peas (if fresh, I would blanch them in the microwave for about 1 minute, until barely tender and bright green). If you have garden-fresh tomatoes, they could be served on the side or diced into the salad just before serving. This is also the kind of salad that would look great for stuffing into great big tomato treasures.

Nutritional Note:
Pearl barley, the form most readily available in most stores, is significantly lower in protein and other nutrients than hulled barley, but the latter is harder to find and does take a little longer to cook. If you use pearl barley--as I did--you might want to add in a few cheese cubes, have some milk to drink or be sure to include some yogurt to up the protein and calcium a little more. Still, even pearl barley is a good food to put on the menu occasionally.

More Summer Birthday Pies

It's been just about a year since I wrote about pies I had made for one of my grandsons. His cousin turned nine yesterday, and she also requested pie for her birthday. This time it was blueberry, a favorite of many in the family, and perfectly timed with an Aldi special of 99 cents per pint.

Peaches were also on special this week, and their sweetness brought back memories of the days when we had two peach trees in our Arizona backyard. Out came another recipe, and soon we had the two pies needed to fill up our family.

Fillings:
You may notice some very real similarities here, and that is no mistake. This basic format works well with all other berries and nectarines too. The apple stretches what is usually for me more expensive fruit along with reducing the sugar a bit, but it could be eliminated.

I often use frozen fruit juice concentrates in my cooking. Right now, oranges are very expensive, but I like the hint of this fruit in peach pies. Just open the can, spoon out the amount used in the recipe, and cover the container tightly before returning to the freezer.

Note the instruction to use a large bowl for the glaze--it is amazing how much these boil up and over, so be sure to allow enough room in your bowl to avoid messy clean ups.

Pie Crusts:
I had enough pie crust in the freezer for one pie shell but I didn't get around to starting another batch soon enough for the old standard recipe to chill. In one of those great Google moments, my random "pat in the pan pie crust" search turned up dozens of recipes with exactly that title. So the peach pie got the experimental crust and the blueberry pie had the time-tested shell--and the votes were about even for which was preferred. The old standby is flakier, while the non-rolled version is more crumbly, but that seemed to appeal to some in the group. I probably won't abandon the old recipe (from a 1960s Farm Journal cookbook) but it is nice to know the other makes a very presentable presentation when time is short. I included that recipe back on August 20, 2009, so you can scroll down to the earlier entry for full details. Here is my adaptation of the newer recipe:

Pat in the Pan Pie Crust

1 3/4 c flour
2 t sugar
1/2 t salt
1/3 c vegetable oil
3 T milk

Stir the dry ingredients together in a 9 inch pie pan. Mix the oil and milk together and pour over the dry mixture. Using a fork and then your fingers, combine the ingredients until well mixed. As you mix, begin to pat the dough into shape, pressing up the sides of the pan and then fluting the edges. Prick the shell in several places with a fork. If used for a pie shell, bake at 425 degrees 12 to 15 minutes.

Peach Pie Deluxe

Glaze
1 or 2 very finely chopped peaches (about 1 to 1 1/2 cups)
1/2 c finely chopped apple
1/2 c water
3/4 c sugar
2 T cornstarch
2 T orange juice concentrate
1 t almond extract

Filling
3 to 4 thinly sliced OR chopped peaches

9 inch baked pie shell

1. Combine peaches, apple, and water in a large glass bowl and cook in the microwave until peaches are very soft, about 3 to 4 minutes depending on ripeness of peaches. Using a fork, mash the mixture to smoothness. (You may also put in your processor or blender if a very smooth glaze is desired.)
2. Combine the cornstarch and sugar and stir into the cooked peaches. Return to microwave and cook at medium low power until the mixture is thick and clear, one to three minutes.
3. Stir in the orange juice concentrate and almond extract and set aside to cool slightly.
4. Spread the peaches over the baked crust and cover with the glaze. Chill for at least an hour.

Classic Blueberry Pie

Glaze
1 c blueberries, fresh or frozen
1/2 c finely chopped apple
1 c water
3/4 c sugar
3 T cornstarch
1/2 t cinnamon
1/4 t nutmeg
2 T lemon juice

Filling
2 to 3 c blueberries, fresh or frozen
9 inch baked pie shell

1. Prepare the glaze by combining the cup of blueberries, apple, and water in a large glass bowl. Microwave for about 3 to 4 minutes until the fruit is very soft. Mash with a fork or process in a blender to smooth out the mixture.
2. Combine the sugar and cornstarch, making sure it is well mixed before adding to the blueberry apple mixture. Return to the microwave and heat on medium low three to four minutes until the mixture is thick and glossy. Stir in the lemon juice, cinnamon and nutmeg and allow to cool slightly.
3. Spread the remaining berries evenly over the pie shell.
4. Pour the glaze over the berries and use a fork to lightly stir the glaze into the berries. Chill.

Chilled Soup--Just Right on a Steamy Day

With tomatoes, cucumbers, and peppers at their prime either in your backyard garden or at the local Farmers' Market, now is a great time to make up a batch of gazpacho for a cool lunch or light dinner.

Note that I didn't capitalize "gazpacho." According to some of the feedback at http://markbittman.com/sunday-supper-gazpacho
this term has been stretched far beyond what the original ethnic recipe includes...and I will admit that what I have learned to call gazpacho is pretty far from some of these comments. So let's just call my version Chilled Garden Soup. Whatever the label, enjoy!

The recipe here will make enough for two to three generous servings, but it can easily be doubled for guests or kept in the refrigerator for a couple of days of quick and cool lunches.

As usual, this recipe should be a guide more than a rigid instruction manual. Your preference may be for different proportions of the various vegetables or you may want to go with the "traditional" gazpacho mix that includes no onion or garlic at all. Start with these proportions, taste, and then adjust as desired.

Chilled Garden Soup

2 to 3 cups tomatoes, cut in large chunks or thick slices (don't bother to peel!)
1 cup cucumber, cut in chunks
1/4 c chopped onion
1/4 c green or red bell pepper
1 clove garlic
1 T balsamic vinegar
1 t dried Italian seasoning
salt and black pepper to taste
fresh basil, if you have it

Combine all vegetables in a blender and process until slightly chunky. Add seasonings and taste, adjusting as necessary. Though you can eat this immediately (and the aroma will make it hard to resist), it is better after chilling for an hour or two.

Crusty bread is a great accompaniment and perhaps a few cheese cubes or some cottage cheese or boiled eggs to add protein to make it a nutritionally complete meal--without ever touching the stove or oven!

Raspberry Jam to Celebrate Another Great Raspberry Year

Time to restart my blog! No sense wasting space to explain why the gap here. Instead I’m back online with sharing some ways to help feed your family well, quickly, inexpensively, and enjoyably.

How better to start than with a wonderfully easy raspberry jam recipe. I had mentioned long ago that raspberries were long a luxury food for me, and I know that this recipe will not be a “frugal” one for those who have to buy their berries at the store. For you, we’ll come up with some other ideas, but for those of us with a treasure of rubies in the back yard, this recipe is a winner.

Fast? Not counting picking time, this recipe can be made start to clean up in well under an hour.

Frugal? By not using pectin and using “recycled” containers (more on that in a moment), the only cost to those of us with a fruit source is the sugar and lemon juice.

Fun? There is absolutely no greater pleasure for a back yard gardener than to be able to share the bounty, especially when it is as attractive and tasty as homemade jam.

So how do I get by without the pectin and the canning jars?

No pectin

As you may already know, pectin is the substance in fruits that gives jams and jellies their characteristic consistency. Too little and you will end up with syrups, yet many (most) fruits do not have a lot of pectin. Generally, you have to add pectin (Certo and Sure-Jell are two common brands) or cook for long periods of time to get the right consistency. This recipe gets by without adding pectin because raspberries have a moderate amount and the added apple and lemon juice help provide the boost needed to thicken the mixture. In addition, there is some amount of cooking time added to reach the jelling stage. In addition, you should try to use the least ripe berries from your picking, since riper fruit has generally lower pectin levels than those that are less ripe.

PLEASE NOTE—because of the differences in pectin from one kind of fruit to another, don’t try to substitute other fruits for the raspberries. Each kind needs its own recipe. I hope to be able to test some recipes for other fruits as the summer proceeds and will post any results that I come up with.

No canning jars

This batch is really quite small, ending up with a little less than three pints. I have everbearing raspberries, so I can make a batch now and then another in September or even October, storing it in the refrigerator rather than keeping it in the pantry. As long as you have sparkling clean glass containers, you should have no problems with the jam keeping until you use it up. I buy a store brand of salsa in 24 ounce jars with wide mouths and straight sides. This recipe fills two of them, with just a little left over.

I also like to put a part of each batch in small glass containers (odd stemware purchased for next to nothing at a garage sale or an attractive little pickle jar) for giving as fresh gifts. Just let the recipients know the jam is to be refrigerated.

If you wish, you can store this jam outside the refrigerator, but you will then need to use standard canning jars and lids and process in boiling water. More information on the right way to process jams in this way can be found at http://foodsafety.psu.edu/canningguide.html - a good overall reference site to bookmark!.

Fresh Raspberry Jam

4 cups crushed red raspberries—I started with about 5 1/2 cups before mashing them down with a wood spoon

4 cups sugar

1 packed cup finely chopped apple—use a tart variety (Granny Smith is what I had); core but do not peel the apple

2 T lemon juice (may be reconstituted, like ReaLemon)

Combine all ingredients in a large stainless steel pot and stir well. If you have a candy thermometer, attach it to the side of the pan. Heat the mixture to boiling, stirring well to be sure sugar is dissolved. (If there are sugar crystals up on the sides of the pan, use a silicone scraper or wet cloth to wipe these down)

Bring the mixture to a rolling boil and continue to cook until the temperature reaches 220 degrees—about 8 minutes or so after it begins to boil. If you do not have a candy thermometer OR if you don’t trust the one you have, hold the spoon up and watch how the jam drops off the side. If it “sheets,” ie, the droplets begin to form a single wide “drip” as it falls back into the mixture, it is beginning to jell. Put a few drops on a glass or ceramic plate and place in the refrigerator for a minute or two. It should be holding together as a soft jelly at this time.

Remove from heat, skim off the foam, and pour into clean jars or glasses.

Glass breakage hint: either keep the containers in a dish of hot water so the glass is already warm OR put only a tablespoon or so of jam in the bottom of each. Let them sit for a few minutes until the glass warms and then continue to fill.

FOAM ALERT: Do NOT discard the foam! This is a wonderful treat to give the kids on a slice of bread while it is still warm from the pan. The only reason you will skim this is because of appearance, but the foam is just a nice thing to share when the jam is at its freshest.

Making Pie in the Microwave

Yesterday was one of my grandson's fifth birthday. He had told his mom he would like a pie instead of cake (a typical request in our family) but he couldn't decide just which kind, so maybe he should just be surprised.


Xavier loves fruit, so I knew that we'd go in that direction for a filling. Then, because we'd have quite a few family members sharing dinner, I knew that two would be better than one; now, to decide on two choices that would be economical, welcomed by all...and a surprise.

The first choice was not really a surprise--raspberries from the backyard are almost ubiquitous on the dessert menu. Even though we are in the month-long gap between crops, there are plenty of berries in the freezer to draw from, so that would be one of the pies.

Green grapes are on special this week at almost all the stores, some for as little as 88 cents a pound. That brought back memories of a pie I first made decades ago and hadn't tried for years. This time I decided to update it using the microwave, and the result was a pie that was impressive in its appearance, better in its flavor and, best of all, relatively inexpensive and easy.

Each of the pies was cut into twelve thin wedges, just in case anyone would like to try a bit of both; good plan, as the dual option was the choice of everyone at the party. The red and green slices on the plates were festive and could easily be duplicated in December for a Christmas color scheme.

Some Miscellaneous Hints to Remember:

Don't be put off by the multiple layers of the grape pie; You can use the same bowl for both the custard and the glaze if you scrape it well first.

I have found that thickening flour or cornstarch mixtures in the microwave is far easier than on the stove top, with fewer lumps and consistently smoother consistency. Just a couple of things to remember--be sure to use no more than MEDIUM power and stir often.

And, whether on the stove top or in the microwave, the method for mixing eggs into a hot custard is always the same--have the eggs beaten enough that you can no longer see uncombined whites and then pour a little of the hot mixture into the egg. Stir this together well before adding it back to the rest of the hot custard. If you just pour the egg into the hot mixture, the egg begins to set as soon as it hits and you are likely to have little bits of "scrambled egg" lumps throughout your custard. Learn this little trick (which really takes no more time or bowls) and you'll be on your way to making lots of wonderful sauces without fear of lumps.

Surprise Grape Pie

Custard:
3/4 c orange juice (you can use juice made from frozen concentrate as well as fresh-squeezed)
2 1/2 T flour (OR:  1 1/2 T cornstarch for the flour)
1/2 c sugar
1 egg

1. Stir the flour and sugar together in a large microwave-safe bowl. Gradually add the orange juice.
2. Microwave, loosely covered, on MEDIUM power for about 2 to 2 1/2 minutes, stirring about every minute or so. The mixture should boil up and become thick.
3. Beat the egg with a fork just enough so that the egg yolk and white are thoroughly mixed.
4. Pour a tablespoon or so of the hot orange juice mixture into the egg and stir to combine. Pour this mixture back into the rest of the orange juice mixture and return it to the microwave. Cook on MEDIUM power another minute, or until the mixture once again begins to bubble.
Set aside to cool.



Glaze:
1 c water
1/2 c sugar
4 t cornstarch

Stir the sugar and cornstarch together and then gradually add the water.
Microwave on MEDIUM power for about 2 minutes, stirring several times. The mixture will boil up and become translucent. Set aside to cool.

Assembly:

1 9 inch baked pie crust
Approximately 1 pound green grapes, washed, stemmed, and cut in half
Custard
Glaze
1 orange

1. Pour the cooled custard into the baked pie shell.
2. Lay the grapes, cut side down, in concentric rings, over the pastry. Place the grapes so that the custard is completely covered.
3. Pour the glaze over the grapes.
4. Wash the orange well. Cut it into quarters and then thinly slice the quarters. Place around the edge of the pie.
5. Chill well before serving. Store in the refrigerator.

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

This raspberry pie also uses the microwave and is a good one any time you have raspberries in the freezer. Could you make it with fresh raspberries? Of course. Just put raspberries in a cup and then add water around them to come up to the one cup measure. Cook for a few minutes until the berries have released all their juices and then proceed with the recipe.

Raspberry Pie

1 baked 9 inch pie crust
4 to 5 c frozen raspberries, slightly thawed--best if not completely thawed
3/4 c sugar
3 T corn starch
1 T lemon juice (may use reconstituted)

1. Combine the sugar and cornstarch, mixing thoroughly.
2. Measure 1 cup of the juices of the thawing raspberries into a large microwave-safe bowl. (If you don't have quite a cup of juice, you may add a bit of water to reach the one cup level.) Gradually stir in the sugar and cornstarch mixture.
3. Microwave on MEDIUM for 3 to 4 minutes, stirring occasionally, until the mixture bubbles up and is thick and translucent. Remove from microwave and stir in the lemon juice. Allow to cool for a few minutes.
4. Fold the remaining berries into the cooked mixture and pour into the prepared pie shell. Chill before serving.

Low Fat Applesauce Cake

We've all heard about substituting applesauce for fat in cake recipes, so I went searching for some ideas for an applesauce pumpkin cake. Several sites suggested that cakes made from scratch really don't work well using this substitution, that it works best with cake mixes.

As you may have seen from earlier posts, I like to play around with cake mixes, but these comments were a challenge. Surely I could come up with something edible and acceptable without a mix. The result was a flavorful cake that, while not really "low cal" or truly "healthy," can still be enjoyed with at least a little less guilt. And, if your garden (or that of your friends) yields "free" pumpkin and/or applesauce, the cost can be kept low as well.

Low Fat Pumpkin Applesauce Cake

2 large/extra large or 3 medium eggs
1 c pumpkin puree (canned or home-cooked)
1 c applesauce
1/4 c water
1 c sugar
1 2/3 c flour
1 t baking soda
1/2 t baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/4 t cloves

1. Preheat the oven to 350 degrees
2. Melt 1/4 cup butter in a 9 X 13 pan.* (You can do this while preheating the oven.) Stir in 1/3 cup brown sugar and 1 teaspoon cinnamon. Sprinkle with about 1/3 to 1/2 cup chopped walnuts.
3. Combine all cake ingredients and beat with an electric mixer for about 2 minutes, until very smooth. Pour batter over butter and sugar mixture.
4. Bake at 350 degrees for about 25 minutes, until center springs back or a toothpick inserted near the middle comes out clean.
5. Cool for about 5 minutes and then invert onto a tray.

(The 9 X 13 pan makes a cake only about the height of a brownie. A 7 X 11 pan can be used if higher pieces are desired.)

Zucchini Brownies

It's that time again, when every gardener supposedly looks for ways to push zucchini on to unsuspecting neighbors, family, and friends, and the table at church yesterday was piled with lots of the ubiquitous squash.

Others may not want this bounty, but it's been good for me, since I have somehow not yet been able to find the zucchini gardener secret. In three years, I have been able to harvest a grand total of two zucchinis.

Two.

This year at least, my butternut squash is thriving and taking over most of the garden, inundating the bush beans and peppers (which weren't doing too well anyway) and threatening to keep the three red cabbage plants from ever starting to head up. So I am always happy to accept anyone's zucchini and summer squash offerings. Between a couple of donors, I have had plenty to work with this week. On my way to a meeting where I have offered to make the dessert, I decided to try my hand at zucchini brownies, having done cakes and breads and lots of main dishes in the past. The following recipe didn't rise quite as high as regular brownies and is more cake-like than fudgy-chewy, but it is also much lower in fat and higher in fiber than the usual.

I had brownie mix on the shelf from a 79 cent sale awhile ago, so these turned out to be quite inexpensive--free zucchini, two eggs at 16 cents (priced under a dollar right now, eggs are another bargain) and the mix added up to less than a dollar for at least 24 brownies. Admittedly, the nuts added to the cost, but they are completely optional; I used them only to cover over any suspicious hint of "chunkiness" that the zucchini might have given. A dusting of powdered sugar provided a quick and inexpensive topping. Start to finish, they took little more than half an hour, since the baking time is only about 20 minutes.

Zucchini Brownies

1 package brownie mix for 9 X 13 pan--do not use low fat brownie mix for this recipe
2 eggs
1/4 c water
1 c finely shredded zucchini, firmly packed
1/4 to 1/2 c chopped walnuts (optional)

1. Spray a 9 X 13 inch pan with nonstick coating and preheat oven to 325 degrees.
2. Mix all ingredients together until smooth and pour into prepared pan.
3. Bake for 15 to 20 minutes until just done; do not overbake.
4. When cool, sprinkle lightly with powdered sugar.

A couple of things to keep in mind:
These brownies are best eaten the first day or so, as they seem to become a little gummy over time. And while I only dusted them with powdered sugar, adding a chocolate frosting would probably make them more welcome to brownie purists.

Cauliflower--Special Buy of the Week

One of the supermarkets in town had huge heads of cauliflower on special this week for $1.50 each, so I bought several (they keep for weeks in the vegetable drawer). When I got them home, I weighed them, as I often do, just because I'm like that! They weighed in at over 3 1/2 pounds each, after trimming, a little over 40 cents a pound.

When I speak of "trimming," I don't mean throwing half the cauliflower away! Here's a hint to keep in mind with cauliflower--and broccoli too. All too often, cooks use only the flowerette parts of both broccoli and cauliflower, throwing away perfectly good food. Except for very woody sections (rare in cauliflower and uncommon even with all but the largest broccoli), the entire head can be used after cutting off the outer leaves. Broccoli leaves that haven't wilted don't have to be cut off either.

Yes, the stems may not be as attractive as the flowerettes, but you can slice or dice them and use them in stir fries, toss them into salads for extra crispness, or add them to soups, stews, and casseroles where their shape will blend in with the other vegetables. (If you don't have a use for these "extra" parts right away, steam the diced stems briefly in the microwave and put in the freezer for adding to dishes later.) Learning to use all the edible parts of the food you buy can be a quick way to stretch the budget!

So what did I do with this week's bounty? The first one was cut into flowerettes to go on a vegetable tray with baby carrots, fresh green beans, and some cucumber slices from the garden. One of the women at church had brought fresh dill to share, so there is a yogurt dill dip to go with the veggies. The stem sections were diced and added to a stir fry with--of course--zucchini, corn, carrots, onions, sweet banana peppers, Swiss chard, garlic, and lots of herbs and seasoning.

Next up will be the following dish that has become a favorite side at Thanksgiving. It's easy, colorful, and high in nutrition. Note that there is no salt or fat; the mixture of flavors makes any such additions unnecessary. I'm not sure what is the magic in the lettuce leaves, but they do seem to make the peas especially taste very fresh. If you cut the onions in thin rings, the dish is especially attractive, but you can also chop them if that is quicker and easier.

Cauliflower and Peas

1 small to medium head cauliflower
12 to 16 oz frozen peas (do not thaw)
1 large sweet onion, cut in thin rings
1 t Italian seasoning
2 to 3 T water
3 to 4 large lettuce leaves (the darker green, the better)

1. Cut or break the cauliflower into small flowerets about 1 to 1 1/2 inches in diameter.
2. Put the cauliflower, peas, and onions into a large heavy saucepan with a tight fitting lid. Sprinkle with seasonings and add water. Lay the lettuce leaves over the top, completely covering all the vegetables.
3. Cover and bring to a boil; turn heat to low and simmer 12 to 18 minutes, until the cauliflower is just tender--do not overcook.
4. Remove and discard lettuce leaves before serving.