NO OVEN? NO PROBLEM!

 

Looks like a gratin, no? Summer vegetables cooked in the microwave are topped with cheese and crispy breadcrumbs. No oven needed.

Would you turn on the oven to make a summer vegetable gratin? That was a question posed in one of my food groups on Facebook. My answer: NO WAY. I don’t turn on the oven from the first of June until mid-September. That’s been the house rule for years. But now, with heat waves coming earlier and more severe (we hit 40ºC/104ºF a few days ago), we will have to extend the oven ban from May until October. Scary. 

If using the oven is out of the question, how to cook in the summer? I long ago stopped making baked goods, so that’s no problem. But I miss a weekly roast chicken, a simple preparation that’s good the first time round, with leftovers to last a few days. And, yes, I remember making summer vegetable gratins. How to adapt?

Andalusians have traditionally not used ovens at all. No roasts nor oven casseroles. So summer fare just means faster top-of-the-stove cooking—fried fish and gazpacho being a perfect summer meal. In the old days, paella cooked, on a wood fire, nowadays it’s still cooked outdoors, on a gas ring big enough for a huge paella pan. Fat bell peppers are roasted on the parilla, wood-fired grill, or else purchased with fresh bread at the village panadería, where the peppers are roasted in bread ovens.

At my house, I have adapted the roast chicken for the gas grill on the patio. And, the gratin, while not legally gratinée, works pretty well in the microwave.  

Vegetables cooked in the microwave soak up the olive oil, but keep their shape and texture. Fried bread crumbs added before serving give the vegetables some crunch. Serve this dish hot or cold, as a starter or side. It would make a great vegetarian main accompanied by rice or bulgur.

My summer substitute for oven-roasted chicken. Small, spatchcocked chickens are quick to cook on a grill.  

Leftover grilled chicken makes a great summer salad with cheese and tangy olives.

Microwave Summer Vegetables with Crumb Topping

Verduras al Microonda con Crujiente de Migas

I make a quite acceptable eggplant Parmesan in the microwave, after first frying the slices of eggplant in a skillet. This is different in that all the vegetables are layered raw. They never become totally soft as with an oven-baked casserole, but keep their texture very nicely. I’ve added the crunchy bread crumbs after removing the vegetables from the microwave.

A ceramic tian casserole is perfect for this dish, as long as it fits inside your microwave unit. A deep-dish glass pie pan is a good alternative as is an earthenware cazuela or any round, flat-bottomed bowl with straight sides. Presumably, microwave-safe plastic would work, although I didn’t try it. 

Slice vegetables.

The vegetables need to be cut in fairly equal ¼-inch slices. Salt the eggplant slices and let them stand in a colander 15 minutes so they release excess liquid. Slice the tomatoes, salt them lightly and lay on a plate. When assembling, lift them and discard the liquid. 

I used a vegetable peeler to peel the bell peppers.

You can use more or less of the listed vegetables or swap others. If you use sliced potatoes, sweet potatoes, carrots or butternut squash, steam or parboil them before layering with the other vegetables. 

Serve the vegetables hot, room temperature or cold. Sprinkle with the crispy crumbs right before serving. Cold, the vegetables are good with a squeeze of lemon.

Serves 4-6.

For the crumb topping:

3 slices day-old bread (5 ounces), crusts removed

3 tablespoons olive oil

1 clove garlic, chopped

Pinch of dried thyme or parsley

For the vegetables:

Olive oil

1 cup reserved crumbs

1 onion

2-3 medium eggplant (1 pound)

3 plum tomatoes

1 medium zucchini and/or yellow squash (12 ounces)

2 bell peppers, yellow and/or red

Salt

Freshly ground black pepper

Basil leaves, torn

1 ounce thinly sliced cheese

2 ounces grated cheese

Crispy bread crumbs.

Tear the bread into pieces. Use a food processor to chop it into coarse crumbs. You should have about 2 ½ cups crumbs.

Reserve 1 cup of the crumbs to layer with the vegetables. 

Heat the oil in a skillet. Add the remaining 1 ½ cups of crumbs and fry them until they begin to turn golden. Add the chopped garlic and continue to fry until crumbs are browned and crispy. Stir in thyme. Remove crumbs from the skillet.

Oil a microwave-safe dish. Spread the reserved 1 cup of crumbs that were not fried in the bottom of the dish.

Heat 1 tablespoon of oil in a skillet. Cut the onion in thin julienne slices. Sauté until they are softened and beginning to brown, 4 minutes. Remove from the heat. Spread half of the onions in the bottom of the dish on top of the crumbs.

Slice the eggplant crosswise into rounds. If eggplant is very large, cut the slices in half. Salt them lightly and leave 15 minutes  in a colander to drain. Pat them dry with a paper towel. Slice the tomatoes crosswise. Salt them lightly and lay flat on a plate.

Overlap sliced vegetables in dish.

Slice the zucchini, peppers and any other vegetables selected into more-or-less equal-sized pieces. Sprinkle with salt and pepper. 

Arrange the eggplant, tomato, zucchini and pepper slices in overlapping rows in the dish. Push slices of the sautéed onion and sliced cheese between the sliced vegetables. Tuck pieces of basil between the vegetables. When all of the vegetable slices have been incorporated, drizzle 2 tablespoons of oil over the top. 

Test vegetables for doneness.

Cover the dish with plastic wrap or a microwave plastic lid. Microwave on High for 5 minutes. Microwave on Medium-High until vegetables are done to taste, about 15 minutes. The heavy dish will be very hot, so use oven mitts or a towel to protect hands when removing the dish. 

Remove the lid or plastic wrap. Sprinkle the grated cheese on the top of the vegetables. Return the dish to the microwave uncovered. Microwave on Medium-High for 5 minutes. Leave the dish in the microwave for at least 5 minutes.

Before serving, sprinkle the top with the crispy crumbs. 

Grilled Chicken

Pollo a la Parilla

Two-pound chickens

These supermarket chickens come two to a package, each weighing only 2 pounds. Once spatchcocked and opened flat, they cook very quickly on the grill (40 minutes or so). “Dry brining” helps to keep them juicy.

Try different spice blends. I’m currently experimenting with Middle Eastern za’atar, a mixture of thyme, oregano, sumac and sesame seeds. Other mixes to try: Spanish pinchito spice, Moroccan ras el hanout, Indian garam masala. Or make up your own. 

2 small (2-pound) chickens

Salt

Freshly ground black pepper

Olive oil

Spice-herb blend such as za’atar

Lemon juice

Spatchcock (butterfly) the chickens by cutting out and removing the back bone, opening the chicken out and pressing the breastbone to flatten it. Sprinkle the chickens on both sides with salt and pepper. Leave them, uncovered, in the refrigerator for up to eight hours.

Before grilling, brush the chickens with oil. Sprinkle them with the spice-herb mixture and squeeze lemon juice over them. 

Preheat grill. Grill the chickens, bony-side down, over indirect heat for about 30 minutes. Douse any flare-ups and adjust the position of the chickens so they don’t burn. Turn them skin-side down. Grill until golden-brown and done in the thickest part. (Test by cutting into the thigh to see if juices run clear.)  

Allow the chickens to rest 10 minutes before serving. Or, store refrigerated, for use in chicken salad (recipe follows).

Chicken Salad with Olives

Ensalada de Pollo con Aceitunas

Cut leftover grilled chicken into strips or cubes for the chicken salad.

The slight sweetness of vinegar made from Málaga wine complements the vinaigrette for this chicken salad. PX vinegar would also be good. Both are mellow and less sweet than balsamic.

Trusty olive pitter!

Serves 2 to 3.

2 cups cooked chicken, cut in strips or cubes

Salt

Freshly ground black pepper

½ cup sliced pitted green olives

¼ cup seedless black grapes

2 tablespoons diced celery

1 tablespoon diced red bell pepper

2 tablespoons finely chopped onions

2 ounces cheese, cut in strips or dice (½ cup)

1 teaspoon Dijon mustard

1 ½ tablespoons Flor de Málaga vinegar

½ teaspoon salt

¼ teaspoon pimentón de la Vera (smoked paprika)

3 tablespoons extra virgin olive oil

Salad greens to serve

Cherry tomatoes to garnish

Sprigs of fresh herbs to garnish

Place the cut-up chicken in a bowl. Season with salt and pepper. Add the olives, grapes, celery, red pepper, onions and cheese. Mix gently.

In a jar combine the mustard, vinegar, salt and pimentón. Stir well. Add the oil. Cap the jar and shake it until dressing is smooth.

Stir the dressing into the chicken and combine well. (If not serving the salad immediately, store it, covered and refrigerated.) Spread plates with salad leaves. Spoon the chicken salad on the greens. Garnish with cherry tomatoes and sprigs of fresh herbs.

More recipes for the microwave:

Seabass in Papillote.

Marinated Turkey Breast.

Zucchini Timbale.

Stuffed Peppers.

Zucchini Chocolate Cake.

Another way to use the grill instead of the oven:

Cornbread on the Grill.

WHAT TO COOK WHEN THE ELECTRIC BILL SOARS

This week the cost of electricity in Spain reached a historical high--€140 for a megawatt hour of electricity. Almost every day for the past two weeks has superseded the previous day. (Why the spike in the electric bill? See below**.) 

I’m using the air conditioner as little as possible--mercifully, the temperatures have been tolerable. Next, I set out to minimize my use of electricity in the kitchen. No oven and minimal cooking on the (electric) stove. These two recipes utilize the microwave and quick-cooking techniques. (A pressure cooker or Instant Pot is another energy-saving tool as is an outdoor wood or gas grill.) I run the dishwasher after midnight, when the electricity rates go down.

Chicken Poached in a Pot

Pollo a la Cazuela

Small chicken poaches in about 30 minutes. Serve it whole or cut up.

A small broiler—the one pictured weighs 2 pounds 2 ounces—cooks in 30 minutes on top of the stove and uses less power than the oven. Two small chickens would cook just as quickly and provide more servings. Serve the poached chicken hot, just as you would a roast chicken. Or cut it up for cold dishes another day. 

Serves 2-4.

 

1 whole small chicken (2 pounds)

Salt

Freshly ground black pepper

3 tablespoons olive oil

3 slices lemon

3 slices onions

1 tomato, cut in wedges

1 clove garlic, slivered

1 bay leaf

Sprig of thyme

Sprig of rosemary

½ teaspoon smoked pimentón (paprika)

¼ cup white wine

Pimentón adds color.

Sprinkle the chicken inside and out with salt and pepper. Allow it to come to room temperature.

Put 2 tablespoons of oil in a pot just large enough to hold the chicken. Place the lemon and onions slices on the bottom of the pot. Set the chicken, breast side up, on top. Add the wedges of tomato, slivers of garlic, bay leaf, thyme and rosemary. In a small cup, stir the remaining 1 tablespoon of oil with the pimentón. Drizzle the oil over the chicken, saving a little to use with the cooked chicken. Pour the wine around the chicken.

Place the pot on moderately high heat until the liquid in the bottom begins to boil. Cover the pot and reduce the heat to low, so the liquid bubbles gently. Cook the chicken 15 minutes.

Uncover the chicken and carefully turn it, breast side down. Bring the liquid again to a full boil, place the lid on and reduce heat to medium low. Cook 15 minutes.

Test the chicken for doneness. If it has reached at least 145ºF in the thickest part of the thigh, bring the liquid again to a boil, cover the pot tightly and turn off the heat. Allow to stand 15 minutes. (If it does not register 145ºF, continue cooking 5 to 10 minutes longer.)

Remove the chicken from the pot. If serving the chicken immediately, brush it with the reserved oil with pimentón and serve accompanied by the juices from the pot. Otherwise, carve the chicken and store it, refrigerated, with the strained juices.

Serve chicken hot or cold. It's also good deboned for chicken salad.

Stuffed Peppers

Pimientos Rellenos

Bell pepper with meat stuffing, melted cheese on top, cooked in the microwave.

Split large peppers in half.

These stuffed peppers are cooked in the microwave. This turns out not to be as energy-efficient as I intended, as, due to size limitations, I had to cook them in two batches.

These peppers are enormous! For stuffing, they’re best split open lengthwise, one half per person. If you have instead those nice squat bell peppers, slice off their tops and allow a whole one per person. Optional: if you want to take the time, after the peppers have been microwaved the first time and allowed to stand, peel away the skins. 

For the stuffing, choose your preferred meat—beef, lamb, pork, chicken, turkey. I’ve used boneless ground chicken thighs. 

Rather than make a proper sofrito with fresh tomatoes, to save on cooking time, I used canned tomate frito, a simple prepared tomato sauce. 

Chop cooked eggplant.

Cooked eggplant takes the place of rice or bread crumbs in the stuffing mixture, adding bulk and preventing the meat from compacting too much. I “roasted” a medium eggplant in the microwave, scraped out the pulp and chopped it. 

2-4 bell peppers (1 ½ pounds)

2 tablespoons olive oil

1 slice bacon (½ ounce), diced

1 cup chopped onion

1 clove garlic, chopped

½ teaspoon cumin

1 teaspoon pimentón (paprika)

1 ½ pounds ground meat

1 cup cooked and chopped eggplant

1/3 cup white wine

¼ cup tomate frito (tomato sauce)

1 teaspoon salt

Freshly ground black pepper

½ cup grated cheese

Sliced cheese 

Split the peppers open or slice off the tops and shake out the seeds. Place them in a microwave-safe dish and cover with plastic wrap. Microwave the peppers on “high” until the peppers are softened, 6-8 minutes. Allow them to stand inside the microwave 5 minutes. (If necessary, repeat with second batch.) 

Add grated cheese to cooked meat.

Heat the oil and diced bacon on moderately-high heat. Add the onion and garlic and sauté them 2 minutes. Add the cumin, pimentón and ground meat. Fry the meat, breaking it up with a wooden paddle, until it begins to lose its pinkness. Add the cooked eggplant and wine. Cook, stirring, to cook off the alcohol, 1 minute. Add the tomato sauce, salt and pepper. Cook on medium heat 2 minutes. Remove the pan from the heat and stir in the grated cheese.

Cover with plastic wrap.

Place the peppers in the microwave-safe dish. Spoon the meat filling into the shells. Place a slice of cheese on top of each one. Cover the peppers with plastic wrap.

Microwave on High until the cheese is melted, 4 to 5 minutes. Serve the peppers hot or room temperature. If desired, serve with additional tomate frito (tomato sauce) on top.

More quick-cooking recipes:

Sea Bass Papillote in the Microwave.

Turkey Breast Adobo in the Microwave.

Microwave Chocolate Cake.

Microwave Zucchini and Cherry Tomatoes.

Tuna with Olive Sauce.

**Why the spike in my electric bill? First, in a rebounding economy, the cost of natural gas (which fuels many power plants) has risen sharply on the global market. Secondly, the cost of carbon dioxide emissions is soaring, driven by the EU’s ambitious climate policy. While the cost of natural gas will fluctuate, the Co2 cost will likely continue to rise. It is what power plants in the European Union pay to emit carbon dioxide. The EU Emissions Trading System (ETS), established in 2005 to incentivize reduction in greenhouse gases, entered its fourth stage this year with a time-to-get-serious increase in the pace of annual cap reduction. The move is in line with EU legislation to reduce emissions by at least 40% by 2030 – as part of the EU's 2030 climate and energy framework and current contribution to the Paris Agreement.

In June, the Spanish government reduced IVA (value added tax) on electric bills from 21percent to 10percent to somewhat offset the rise. But it looks like the only way to lower electric bills is faster conversion to non Co2-creating energy sources. 

ME AND MY MICROWAVE

Microwave--quick way to prep tomatoes for peeling.

From the first of June until the first of September, I don’t turn on the oven. It’s just too damn hot. In keeping a cool kitchen, I use the good old microwave to fill in for the oven.

My ancient gas stove/oven (an American-made Magic Chef, purchased 30 years ago, second-hand, at the American naval base at Rota) runs on bottled butane gas. I used to hump gas tanks into the trunk of my car in the village and bump them down the steps to the kitchen. Now the delivery guys bring them to the door. The microwave cuts down on my gas consumption, another plus.

The microwave was a late addition to my kitchen. I got my first computer in 1987; an internet connection in 1995, but I did not get my first microwave until 1996. By then my kids were grown and not living at home. I began cooking differently. No more big roasts in the oven, nor huge pots of slow-simmering soups and stews. Microwaved meals are perfect for one or two people. I’m not ashamed to say that I use the microwave a lot, especially in summer.

VEGETABLES. The microwave really is great for cooking vegetables.

Tomatoes. I use the microwave to quickly scald tomatoes for peeling. Sure beats heating a pot of water. Cut out the stems, arrange tomatoes on a plate, microwave on HIGH for 2 minutes. Turn the tomatoes over, microwave on HIGH for 2 minutes longer. Allow to cool. Slip off skins.  I package them in bags and freeze for winter soups, stews and sauces.

Tender eggplant, ready to puree.

Quick baba ghanoush.

Eggplant. Make a quick puree, for terrines, patties or baba ghanoush. Cut medium eggplant in half lengthwise. Score the flesh with a knife. Place the halves on a plate, flesh-side down. Cover with vented microwave-safe lid. Microwave on HIGH 4 minutes. Reposition the halves, but leave them flesh-side down. Microwave on HIGH 4 minutes longer. Allow to stand 10 minutes. Scoop and scrape the flesh out of the skins into blender container.

If making baba ghanoush, use ½ teaspoon of smoked pimentón (paprika) along with lemon juice, garlic, olive oil and salt. The smoked pimentón adds a char-roasted flavor.

Easy to skin peppers.

 

Peppers. Use the microwave to “roast” red bell peppers for salads. Cut them in half, remove stems and seeds and place skin-side up on a plate. Microwave on HIGH for 3 minutes. Allow to stand until cool, then peel off skins.

Easy side dish--zucchini and tomatoes with basil.

Calabacín Rápido
Quickie Zucchini

Important: Do not salt the vegetables before cooking!

3 cups sliced or cubed zucchini
1 plum tomato, halved and sliced
1 tablespoon olive oil
1 clove garlic, chopped
Fresh basil leaves
Coarse salt
Freshly ground black pepper

Place the zucchini, tomato, oil and garlic in a microwave-safe bowl. Add a few shredded basil leaves. Microwave on HIGH for 2 minutes. Remove and stir the vegetables. Microwave on HIGH for 2 minutes more. Allow to stand 5 minutes.

Stir the vegetables. Sprinkle with salt and pepper. Add fresh basil to garnish. Serve hot, room temperature or cold.

SEAFOOD.

Mussels. Put 6-10 mussels in a microwave-safe bowl. Add 3 tablespoons of water and microwave on HIGH for 2 minutes. Remove any mussels that have opened. Microwave 1 minute more. Discard any mussels which have not opened.

Sea bass, peppers and capers en papillote (parchment).

Sea Bass en Papillote

1 (10-12-ounce) sea bass per person
Salt
Sprigs of parsley
Sliced lemon
Strips of red bell pepper
Capers
Olive oil

Salt the cavity of the fish very lightly and place a few sprigs of parsley in it. Cut gashes in the skin on both sides of the fish. Insert half lemon slices on one side.

Fold over edges to seal.

Fold a square of parchment paper in half. Place a fish on it at the fold. Arrange strips of red pepper on top. Sprinkle with a few capers. Drizzle with oil. Fold the other half of paper over the fish. With scissors, snip off the top corners of the paper on a diagonal. Starting at the lower corner, fold the edges together. Continue around the perimeter, sealing in the fish. Place the packet on a plate (you can cook two at a time). Microwave on HIGH for 4 minutes. Serve fish in the parchment packets or snip the packets open with scissors and serve the fish, peppers and all the juices onto plates.

Both fish and vegetable side dish are cooked in the microwave.

Pechuga de Pavo en Adobo
Marinated Turkey Breast

This makes great cold cuts, so much better than buying packaged turkey “lunch meat.” I used to prepare it in a plastic zip-bag. However, some experts say that you shouldn’t use plastic bags or wrap in microwave cookery if they are touching the food. The recipe works fine in a bowl with a vented lid.

Important: Do not add salt before cooking. I know, that sounds contrary to your best instincts, to keep the meat juicy by brining. But not for microwave cooking.

Pierce plastic wrap to make steam vents.

1 ¼ pounds boneless, skinless turkey breast
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon Sherry vinegar
Pinch of dry oregano
Fresh thyme leaves
1 teaspoon smoked pimentón (paprika)
Coarse salt

Place the turkey breast in a microwave-safe bowl. Sprinkle with half the pepper, oil, vinegar, oregano, thyme and pimentón. Turn the turkey over and add the other half. Cover and refrigerate 6 to 8 hours.

Cover the bowl with plastic wrap (it should not touch the food) or use a lid. Use a skewer to pierce the plastic in two places (as a steam vent). Microwave on HIGH for 4 minutes. Very carefully (escaping steam can burn) remove the wrap and turn the turkey breast over. Microwave on MEDIUM-HIGH for 4 minutes. Allow to stand 5 minutes. (Temperature should come up to 150ºF.)

Allow to cool completely. Slice thinly to serve.

Marinated turkey breast cooks in less than 10 minutes.

CAKE. Microwave cakes don’t have the light crumb of oven-baked cakes. But, they are moist, sweet and fast!

Zucchini-chocolate cake, baked in a microwave, is moist and sweet.

Zucchini-Chocolate Cake

This was inspired by the recipe for Chocolate and Zucchini Cake in the book, Chocolate and Zucchini by Clotilde Dusoulier. For this microwave cake, you need a 6-cup microwave-safe ring mold.

Bake in a ring mold.

1 ½ cups flour
1 tablespoon cornstarch
1/3 cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
½ cup olive oil
½ cup brown sugar
3 tablespoons sugar
2 eggs
½ teaspoon vanilla extract
1 1/3 cups grated zucchini
Powdered sugar or chocolate glaze

In a bowl, combine the flour, cornstarch, cocoa, baking soda, baking powder, salt and cinnamon.

Use a little of the oil to lightly coat the ring mold. In a mixing bowl, beat together the oil and two kinds of sugar.until smooth. Beat in the eggs and vanilla. Beat in the dry ingredients, little by little. Batter will be very thick. Stir in the zucchini. Pour into the ring mold. Cover the top with a paper towel.

Microwave on HIGH for 3 minutes. Reposition the pan. Microwave on HIGH for 2 minutes more. Allow to stand for 10 minutes. Remove from mold and cool on a rack.

Place on a serving plate. Sprinkle with powdered sugar or dribble with chocolate glaze.

Microwave cake seems to cry out for a dollop of vanilla ice cream!

Use the same ring mold to make this zucchini timbale in the microwave. That recipe is here.

Got more ideas for summer cooking in the microwave? I'm open to new ideas. Leave me a comment.