Toasted Vegetables as Seasonings
To create unusual seasonings, use vegetables toasted in the microwave.
Without toasting, vegetables often release large amounts of juice as they heat, sometimes making sauces or main dishes too watery. This is especially true when microwaving because less evaporation takes place than with conventional cooking. When toasted, vegetable flavors become concentrated. The intensity of flavor precludes the necessity for a lot of additional seasoning. These recipes have no salt, yet are full of flavor. When trying these, taste them first before adding salt.
Always use a microwave-safe dish for toasting or drying vegetable bits. These materials can withstand the heat that will build up over the lengthy microwave time. Don’t forget to use potholders to handle these dishes after microwaving.
Before microwaving, chop or slice the vegetables finely so they will be evenly exposed to the hot butter and the microwave energy. A flat shallow casserole, such as an eight-inch round dish, seems to work better than a deep-sided dish.
Stirring the Vegetables
Stir the vegetables infrequently--every four to five minutes at first, then stir more frequently as they become hot. Some vegetables, like onions and green peppers, tend to burn more easily than others. Mushrooms, which are spongy, do not burn readily, but turn almost black in color and are somewhat chewy, with a texture similar to raisins. Microwave time depends on the moisture content of the vegetable.
Since appearance of the starting vegetables is unimportant, you can use up imperfectly shaped vegetables, as well as bits and pieces of leftovers. Dried vegetables keep a long time if covered in the refrigerator, so this is a good way to preserve such perishables as mushrooms and peppers, which seem about to spoil.
For this dip, start with fresh onion and garlic, and toast these before adding the creamy dip ingredients. Stir the onion mixture every minute or two during the last few minutes of toasting. GOLDEN GATE DIP
2 cups finely chopped mild onions
2 tablespoons butter
2 teaspoons minced garlic
2 cups sour cream
1 (8-ounce) package cream cheese
1/4 cup milk
4 drops hot pepper sauce
Place onions and butter in 8-inch round microwave-safe dish. Microwave on HIGH about 12 to 16 minutes, stirring every 4 minutes, until onions begin to brown. Add garlic and continue to cook 4 to 8 minutes longer or until vegetable pieces are dried and look toasted. (You will have to stir more frequently toward the end of cooking and watch the vegetables to prevent burning.)
When toasted, cool vegetables. Beat in sour cream, cream cheese, milk and hot pepper sauce. If desired, add more milk to thin dip. Makes about 3 cups.
When choosing a fresh chile for this recipe, remember it will be teamed with delicate eggs. We prefer the long green or orange banana pepper, which is “warm” (between mild and hot) in its sting.
To avoid last-minute effort for breakfast or brunch, toast the vegetables ahead of time, cover and store in the refrigerator until needed. These eggs are nice with a sliced tomato garnish. SAVORY SCRAMBLED EGGS
1/4 cup diced green chiles
1 medium green pepper, diced
6 green onions, including tops, finely chopped
1/4 cup butter
6 eggs
1/3 cup milk
1/8 teaspoon black pepper
Place chiles, green pepper, green onions and 2 tablespoons butter in 8-inch round microwave-safe dish or 1 1/2-quart casserole. Microwave on HIGH 16 to 20 minutes, stirring every 3 to 4 minutes, until vegetables are reduced in volume and are dry. (As vegetable pieces become very hot, stir more often and watch to prevent burning. However, browned spots won’t hurt finished eggs.)
When toasted, cool vegetables. Just before serving, beat together eggs, milk and pepper in large bowl. Place remaining butter in 2-quart microwave-safe casserole. Microwave on HIGH about 1 minute until melted. Add egg mixture and dried vegetables and stir to mix well. Microwave 4 to 6 minutes longer, stirring every minute, until eggs are softly scrambled. Serve immediately. Makes 3 to 4 servings.