Sunny-Side-Up Egg in the Microwave

I recently added another Corning Ware microwave browning skillet to my collection — a 6-inch MW-83-B scored at Savers — so I decided it was time to try it out. The MW-83-B is similar to the P-83-B in Corning Ware’s Menuette line, making it the perfect size for a fried egg.

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With this little footed skillet, it’s possible to cook a pretty good sunny-side-up egg — lightly browned edges, runny yolk — in about a minute.

Ingredients

cooking spray
1 egg, cracked into a bowl
salt
pepper

Place the empty skillet in the microwave and cook on high for 30 seconds to preheat. Spray the skillet liberally with oil, then pour in the egg and microwave for another 40 seconds. Season with salt and pepper and serve.

Note: Cooking times are for a 1100-watt microwave. You may need to experiment a bit to achieve your desired level of doneness. The Corning Ware 411 blog has some more detailed information on cooking with microwave browning skillets, including a vintage chart of cooking times for various foods.

Pictured: Corning Ware Amana MW-83-B Microwave Browning Skillet

Rainbow Black-Eyed Pea Salad

I can’t think of a better way to ring in the new year than with a colorful, bright and tangy salad that doubles as a good-luck charm. Black-eyed peas are a symbol of luck and prosperity in the South and a traditional New Year’s Day dish (usually simmered with greens and served over rice).

Here I incorporated them in a chilled salad that can be made up to one day in advance, serves a crowd and is vegetarian-friendly — perfect for a New Year’s potluck. If you’re not a fan of black-eyed peas, you can substitute pretty much any kind of canned bean — navy beans or garbanzos (or both) would be good too. The vinaigrette is also great on its own as an all-purpose dressing.

Adapted from Bay Area Bites’ Healthy Black-Eyed Pea Salad.

Serves 12

Ingredients

4 15 1/2-oz cans black-eyed peas, drained and rinsed
1 red onion, chopped fine
1 red bell pepper, chopped fine
1 orange bell pepper, chopped fine
4 stalks celery, chopped fine
1 bunch green onions, chopped
1 cup chopped fresh parsley
zest and juice of 1 lemon
3 tbsp rice vinegar (unseasoned)
6 tbsp olive oil
2 tsp coarse-ground Dijon mustard
1 tsp sugar
salt
pepper

In a large bowl, stir together beans, red onion, bell peppers, celery, green onions, parsley and lemon zest.

In a separate bowl, whisk together lemon juice, rice vinegar, olive oil, mustard, sugar and a pinch of salt and pepper. Pour over the bean mixture.

Stir until combined, then cover and refrigerate at least 1 hour. Season with salt and pepper to taste before serving.

Pictured: Pyrex Yellow 404 Round Mixing Bowl, Pyrex Spring Blossom 401 Round Mixing Bowl

Thrifted Find: Glasbake French Casseroles

I see these little Glasbake handled bowls at thrift stores fairly often — usually in plain white milk glass, with slight variations in the shape of the handle. They are frequently referred to as chili bowls or soup bowls, but I think their size is better suited to ice cream. Either way, they were originally sold as “French Casseroles,” intended for individual baked sides.

I was thrilled to find this beautiful set of four colors, complete with original lids, on the Goodwill online auction site. I believe they were part of a “Patioware” set that included square serving tiles — don’t think I’ll ever find those. But the colors are so cheery, I hardly mind. These rank pretty high on my list of favorite pieces!

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Hearty Kielbasa and Brussels Sprout Soup

Our family loves brussels sprouts. We eat them at almost every holiday meal, and at plenty of regular meals too. I’m thinking my daughter is the only kid in her class who is happy to see brussels sprouts in her lunch bag at school.

This year we happened to have them for dinner on both Christmas Eve (sauteed) and Christmas Day (roasted). And then a few days later, we accidentally ordered 2 lbs more in our Imperfect Produce delivery. So naturally I was looking for a different way to prepare a whole lot of brussels sprouts, and settled on soup.

Kielbasa is commonly paired with cabbage in soups, so why not use brussels sprouts instead? They bring a lot of flavor and texture to the dish, complemented by the subtle smokiness of the kielbasa and smoked paprika. Add some garlic bread and you’ve got the perfect antidote to chilly winter evenings.

Serves 8-10

Ingredients

2 tbsp olive oil
1 lb kielbasa, sliced into thin rounds
4 carrots, chopped
3 celery ribs, chopped
2 small onions (or 1 large), chopped
3 cloves garlic, minced
2 bay leaves
2 tsp smoked paprika
8 cups low-sodium chicken broth
1 1/2 lbs potatoes, cut into 1/2-inch cubes
2 lbs brussels sprouts, sliced thin
salt
pepper

In a large pot over medium-high heat, saute the kielbasa in olive oil until lightly browned. Remove the kielbasa and set aside, leaving the drippings in the pot.

Add the carrots, celery and onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about a minute more. Add bay leaves, smoked paprika, chicken broth and potatoes.

Bring to a boil, then turn down the heat and simmer, covered, for 5 minutes. Add the brussels sprouts, bring to a boil, then cover and simmer for 5 minutes more. Season to taste with salt and pepper, then stir in the reserved kielbasa. Simmer for another minute or so until the kielbasa is hot, then serve.

Pictured: Corning Ware Country Festival P-43-B Petite Pan, Corning Ware Fruit Basket P-43-B Petite Pan 

Christmas Dinner 2017

Keeping up my new tradition of documenting my holiday cookware

I’m not hosting Christmas dinner this year, but I still get to contribute to the cooking for a big family meal. I happen to have a lot of these Corning Ware mini casseroles, so I’m planning to put them to use for some individual gratin potatoes.

After seeing these casseroles repeatedly at thrift stores, I started collecting them to use as everyday dishes (when I got to 12 I cut myself off). They’re a great size for snacks, salads and recipe prep, and I’ve been dying to find some time to use them for baking. So tomorrow, gratin potatoes, and next maybe some creme brulee or chocolate pudding!

Pictured: Corning Ware French White F-15-B Oval Casserole (x12)

Favorite Ginger Cookies

There’s something about the flavors of molasses and warming spices that reminds me of holidays spent baking, indulging and making merry. This recipe, which comes from a childhood friend, combines ginger, cinnamon, cloves and molasses in a slightly chewy, slightly crunchy package that is high on my list of favorite cookies. While you can mix the dough by hand, it’s much easier — and faster — if you have a stand mixer.

Makes about two dozen

Ingredients

3/4 cup shortening
1 cup sugar
1/4 cup dark molasses
1 egg, lightly beaten
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp powdered ginger
1/4 tsp salt

Preheat oven to 375 degrees.

Using a hand or stand mixer, cream the shortening and sugar until fluffy and smooth. Add molasses and egg, beat well.

Whisk together the remaining ingredients, then add to the sugar mixture, beating in a little at a time until well combined.

Roll the dough into balls (about 1 1/2 inches diameter), then dip in sugar to coat. Place the balls 2 inches apart on a baking sheet that’s been greased or lined with parchment paper. Bake until lightly browned, about 12-15 minutes. Allow the cookies to cool slightly, then transfer to a wire rack.

Pictured: Pyrex Flamingo 909 Pie Plate, Pyrex Butterfly Gold 403 Round Mixing Bowl, Corning Ware Grab-It Bowl, Corning Ware Snack-It Plate

Slow Cooker White Chicken Chili

Recently we had family coming over for dinner, but we were going to be away from home all afternoon. Perfect scenario for a slow-cooked meal! I decided to make white chicken chili with all the fixings, and it was a big hit. One nice thing about this recipe is that it’s relatively mild — despite the three jalapeños (they mellow out a lot when cooked). Then you can spice it up to taste with toppings.

Adapted from the White Chicken Chili in Slow Cooker Revolution.

Serves 6-8

Ingredients

2 onions, chopped fine
3 jalapeño chiles, stemmed, seeded and minced
2 tbsp olive oil
6 garlic cloves, minced
4 tsp ground cumin
2 tsp ground coriander
3 tbsp canned fire-roasted green chiles
4 cups low-sodium chicken broth
3 15-oz cans cannellini beans, drained and rinsed
3 lbs bone-in chicken thighs, skin removed
salt
pepper
1 tbsp masa harina
1/4 cup fresh cilantro, chopped

In a large skillet over medium-high heat, saute onions and jalapeños until translucent and slightly browned, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cumin, coriander and green chiles. Deglaze the pan with 1 cup of the broth, scraping up any browned bits, and transfer to slow cooker.

Add the beans and 2 cups more broth to the slow cooker and stir. Season chicken with salt and pepper and place in the slow cooker, making sure all the pieces are mostly submerged. Cover and cook on low until the chicken is tender and falls off the bone easily, about 4-6 hours.

Keeping the slow cooker on, remove chicken and shred into bite-size pieces (discard the bones). Once the chili has settled, remove as much fat as possible by skimming the surface with a large spoon. Stir back in the shredded chicken and let sit a few minutes until hot.

In a small pot, simmer masa in 1 cup of chicken broth for about 10 minutes to thicken, then add to the slow cooker. Stir in cilantro and add salt to taste. Serve with an array of toppings.

Toppings:

  • lime wedges
  • sliced jalapeños (fresh or pickled)
  • shredded cheese
  • chopped green onions
  • sour cream
  • hot sauce (Tabasco or similar)
  • red pepper flakes

Pictured: Pyrex Butterfly Gold 403 Round Mixing Bowl, Corning Ware French White F-15-B Oval Casserole, Corning Ware Spice O’ Life P-81-B Menuette Saucepan, Corning Ware Blue Cornflower P-41-B Petite Pan (x4)