Healthful Indian!

Tonight's dinner came from two new cookbooks I received for Christmas (thanks, Deb!). We don't have cable anymore (and don't miss it!) so I never watch the Food Network, but I guess these ladies are quite popular. Well, we enjoyed their recipes and look forward to more.

Menu:
No-Cream Cauliflower Soup
Yam Cakes
Paneer
Coconut Chutney


No-Cream Cauliflower Soup
from Bal Arneson's Everyday Indian



This was excellent, the winner of the evening. It was also incredibly easy and healthy. Nate was licking the bowl. I would never stoop to such crude behavior.

makes 4 1-cup servings

1 medium head cauliflower, or two small, chopped
2 1/2 cups water
2 T grapeseed oil (I used 1, and you could easily use canola or olive)
1 T grated ginger
1 tsp cumin seeds
1 tsp Chana Masala (you can make your own or buy it already mixed)
1 1/2 tsp salt
1/4 cup 2% milk (I used whole)

1. Bring the cauliflower and water to a boil, then simmer on low heat until tender, about 5 minutes. Take off the heat and let cool a bit.
2. Using a blender or immersion blender, blend until creamy. Return to heat and bring to a boil.
3. In a small skillet, combine the oil, ginger, cumin, chana masala, and salt over medium heat. Cook for 2 minutes, then stir into the cauliflower.
4. Turn off the heat and stir in the milk.


Yam Cakes
adapted from Bal Arneson's Everyday Indian

These were included simply because we had bunch of leftover chopped root vegetables from another dinner. The recipe calls for yams, but we used approximately equal parts sweet potato, carrot, and parsnip. The parsnip didn't mash up as uniformly as the sweet potato and carrot, but I liked it that way. It gave the cakes more texture, and parsnips are so tasty! Nate made these, and they were perfect little accompaniments to the soup.



makes 14 2" patties

2 cups cooked/mashed root vegetables, such as sweet potatoes, carrots, and parsnips
1/2 cup whole wheat flour
1/4 cup chopped fresh cilantro
2 T low-fat plain yogurt
1 T garam masala
1 T grated fresh ginger
1 tsp salt
1 1/2 tsp grapeseed oil

1. Mix everything but the oil in a bowl until well blended. Form into small patties.
2. Heat the oil in a medium skillet over medium heat.
3. Cook the patties in batches so they have plenty of room and aren't crowding each other. Cook on each side until golden brown, about 2-3 minutes per side.




Paneer
from Bal Arneson's Everyday Indian



I made this because it looked like fun. It turns out it is very easy to make your own cheese! Just be careful when you're boiling the milk, because it takes approximately 2.7 seconds for it to boil over and make a big mess on your stove top.

1 gallon 2% milk
1/2 cup white vinegar
1 large square of cheesecloth

1. Bring the milk to a boil in a large pot, stirring so it doesn't burn. Add the vinegar and stir until the solids and liquid separate.
2. Line a colander with the cheesecloth and carefully pour the mixture in to drain. Fold the cheesecloth over the curds and place a heavy sauce pan on top for 20 minutes while it drains.
3. Remove the cheese from the cheesecloth (hey! I just realized why it's called cheesecloth!!) and cut it into cubes. Use immediately, either fried or plain, or freeze.




Quick Red Chile and Coconut Chutney
from Anjum Anand's Anjum's New Indian



makes 1/2 cup

1/4 c dried unsweetened shredded coconut
1/2 c coconut milk (I used light)
1/8" piece of ginger, peeled and grated
1 1/2 tsp lemon juice
salt, to taste
1/2-1 tsp pure red chile powder, or to taste (I used half-sharp Hungarian paprika)
1 tsp vegetable oil (I used 1/2 tsp)
1 tsp brown mustard seeds

1. Stir together the coconut, milk, lemon juice, ginger, salt, and pepper.
2. Heat the oil in a small skillet and add the mustard seeds. Cook them until the start to pop, then remove from heat. Stir them into the chutney.

I fancy myself some fancy.

You've got to love living in a climate where you can fire up the grill in the middle of January. Tonight we served up the fancy, dry-aged, $25.99/lb ribeye steak that was our backup for Christmas dinner. I now wish I had also bought one of the $8.99/lb ribeyes for comparison; I mean, it was very good, but I don't know that my palate is sophisticated enough to really tell the difference. Caviar would probably be wasted on me, too.

We also made a trip to the farmers' market this morning and picked up some beautiful broccoli, so I felt pressured to highlight it in some other way than our usual steamed version. Thus, the broccoli soup amuse bouche was born.

My favorite part of the meal was the sweet potatoes, so I hope you enjoy them, too.

And, in case you were wondering, The Rolls from our New Year's Eve dinner were still stupendous after being frozen and reheated.

Menu:
Mini Broccoli Soups with Gruyere
Smoky Rosemary Sweet Potatoes with Blue Cheese
Grilled Ribeye
Steamed Broccoli
Herbed Garlic-Cheddar Rolls


Mini Broccoli Soups with Gruyere



I got the idea for these little soup shooters from a wonderful local restaurant, noca. We went there for Christmas Eve dinner and were served various amuse bouche throughout the meal, one of which was an incredible butternut squash bisque served in a demitasse. I made this soup while the sweet potatoes were roasting.

makes approximately 1 cup

cooking spray
1 clove garlic, minced
1/4 c chopped carrot
1/4 c chopped potato, or one small red potato
1 c chopped broccoli
1/2 c chicken or vegetable broth
1/4 c skim milk
1 oz gruyere cheese, shredded
1/8 tsp grated nutmeg
salt and pepper
dash of cayenne or Aleppo pepper to taste
small steamed broccoli florets for garnish

1. In a small saucepan, saute the garlic in cooking spray for one minute. Add the rest of the vegetables and saute for 3 minutes
2. Add the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes or until the vegetables are tender.
3. Stir in the milk. Using an immersion blender, puree the soup until smooth.
4. Stir in the cheese and heat gently to melt.
5. Add the spices to taste. Garnish with steamed florets and serve in small cups.


Smoky Rosemary Sweet Potatoes with Blue Cheese



I accidentally charred the potatoes and rosemary, and the scent of smoky rosemary was heady and unexpectedly savory. The blue cheese, in my opinion, contrasted perfectly with the sweet potatoes and the smoked, charred rosemary. Nate had his without cheese, since he doesn't like blue cheese. I know, I'm trying to overlook this.

makes two generous servings

1 large sweet potato, cut into 1/2" cubes
1 T fresh rosemary, minced
1/4 tsp olive oil
1-2 grinds each of salt and pepper
1 oz crumbled blue cheese

1. Heat the grill.
2. Lightly steam the potatoes in the microwave for 1-2 minutes to get them started.
3. Place the potatoes in the center of a large square of aluminum foil, scatter the rosemary over the top, drizzle the olive oil and sprinkle the salt and pepper. Wrap the potatoes in the foil to make a packet.
4. Roast over high heat for 7-10 minutes or until the potatoes are soft and the bottom layer is slightly charred (slightly! You want a slight smoky taste here, not a brick of charcoal!).
4. Transfer the potatoes to a bowl and toss with the blue cheese, serve immediately.



Dessert

Sometimes you need to balance out the fancy with some low-brow. I've been on a quest to replicate my childhood soft-serv experiences at the popular summer grease-joint, Minnehan's*, in Lakeville, NY. We went to get ice cream practically every summer night for about 17 years of my life. It was a nightly dilemma: do I get a kiddie vanilla cone with rainbow sprinkles or chocolate dip-top? Ack. It was agonizing.

Sprinkles usually won.

*Oh my goodness, I cannot believe Minnehan's has a website. Times have changed.

I had a flash of brilliance the other day when I saw this sure-to-be-good-for-you product in the grocery store:




I had recently realized that the answer to my soft-serv quest might very well lay mere steps from my door:




So after dinner tonight, I put it to the test. I was prepared at the drive-thru with all of the necessary equipment:



Mr. Sprinkles;
A bowl, giving me the option to roll the cone, Minnehan's style;
A spoon, just in case the ice cream was too soft to risk rolling and thus dropping out of the cone.
I ended up going with the roll option. And lo, it was good.

No vampires here, no sir.

New Year's Eve: different verse, same as the first.

We spent NYE in much the same way as Christmas Day last week; cooking, eating, and watching football. And lo, it was good.

I realized about halfway through dinner prep that everything I was making featured garlic prominently. And that's the way I like it!

Enjoy.

Menu:
Hot Mulled Cider
King Crab Legs
Herbed Garlic-Cheddar Rolls
Root Vegetable Mash
Lamb Chops with Rosemary Pan Sauce
Garlicky Green Beans
Blueberry Shortcakes with Lemon Cream




Hot Mulled Cider

Props to Nate for coming up with this as a menu item. I always love anything that lets me use oranges, which are in abundance in our front yard right now.

64 oz apple cider
2 oranges, sliced and pits removed
1" piece of fresh ginger, sliced into thin coins
10 whole cloves
3 cinnamon sticks
1 vanilla bean, split lengthwise

1. Combine the cider, oranges, ginger, cloves, and cinnamon sticks in a stockpot and bring to a boil.
2. Scrape the seeds from the vanilla bean and add to the mixture. Drop the bean pod in, as well.
3. Reduce heat to a simmer. Simmer for 10-15 minutes and pour through a strainer into mugs.


Herbed Garlic-Cheddar Rolls



The hit of the meal! We're suffering through a cold-snap here in Phoenix (OK, you can just can your laughter. It's COLD, alright?), and I had visions of warm, soft bread-dough rising in my oven and the resulting homey hominess that would ensue as it baked. I could almost hear Tiny Tim knocking on our door.

There is a restaurant in my hometown, Rochester, NY, called Mario's. It's Italian, surprisingly enough. It has been around forever, and we used to go there regularly when I was little. They had a salad bar with a big basket of fresh rolls that was replenished throughout the night. I could down probably 10 of those suckers in one sitting, I kid you not. They were yeasty, chewy, herby, French bread rolls that I have never seen anywhere else, UNTIL NOW. These are those rolls, recreated accidentally, in my own kitchen.

Also, if you are afraid of baking bread, don't be. It's not hard. Pioneer women did it for ages, and so can you.

makes 16 rolls

1 head garlic
1 tsp olive oil
salt and pepper
1 packet active dry yeast
1 1/2 c warm water
1 T sugar
4 c flour
2 T olive oil
1 tsp salt
2 oz sharp cheddar cheese, grated
1 T fresh rosemary, minced
1 T fresh oregano, minced
cooking spray

1. Preheat the oven to 400F.
2. Peel any extra paper off the outside of the garlic head, keeping the head intact. Slice off the top of the head, drizzle with olive oil, and sprinkle with salt and pepper. Wrap the head in foil and bake for 1 hour. Set aside.
3. Sprinkle the yeast and sugar over the water to activate the yeast. It should lightly bubble/foam after about 5 minutes, signifying it is ready.
4. In a food processor with the dough blade, add the flour, salt, olive oil, roasted garlic, cheese, and herbs. Pulse a few times until combined.
5. With the processor running, add the yeast mixture to the flour and process until it comes together in a ball, about 1 minute.
6. With floured hands, remove the ball from the processor and knead for a few minutes until smooth and elastic. Add more flour as needed to prevent dough from sticking to your hands.
7. Spray a large bowl with cooking spray. Place the dough ball in the bowl and roll to cover with spray. Cover the bowl with a dishtowel and set aside for 1 hour, until dough has doubled in size.
8. Heat the oven to 400F.
9. Punch down the dough and turn out onto a floured surface. Divide into 16 equal pieces and roll each piece into a rough ball.
10. Working in batches, bake the rolls on a baking sheet lined with parchment paper for 16-18 minutes or until lightly browned. Cool on a rack.


Root Vegetable Mash



A vet school classmate of mine made this for a dinner gathering once; I have made it several times since. It's a nice, easy twist on mashed potatoes.

serves 2, generously

1 medium Yukon Gold potato, peeled and cubed
1 medium sweet potato, peeled and cubed
1 large carrot, peeled and cut into chunks
1 large parsnip, peeled and cut into chunks
4 cloves garlic, peeled and crushed
1 large sprig rosemary
1 cup low fat milk

1. Bring a large pot of water to a boil and add the potatoes, carrot, parsnip, and garlic. Reduce heat to medium and simmer for 15 minutes or until the vegetables are very soft.
2. Meanwhile, heat the milk and rosemary in a small saucepan. Be careful not to scald; you are simply steeping the rosemary in the milk until ready to stir into the vegetables.
3. Drain the water and mash the vegetables coarsely with a fork.
4. Remove the rosemary from the milk. Stir in enough of the milk to the vegetable mash to bring it to the desired consistency.
5. Season to taste with salt and pepper.


Lamb Chops with Rosemary Pan Sauce



serves 2

1 tsp olive oil
2 garlic gloves, minced
1 T fresh rosemary, minced
4-6 small Australian lamb chops
salt and pepper
1/3 c dry white wine

1. Heat the oil in a large skillet over medium heat. Add the garlic and rosemary and saute for about 1 minute.
2. Set the lamb chops on the garlic/rosemary, sprinkle with salt and pepper, and cook for 3-4 minutes, then turn to cook on the other side. Cook to the desired doneness, then remove to a plate and set aside.
3. Add the wine to the pan and deglaze, scraping up all the tasty browned bits. Boil the pan sauce for 1 minute, then remove from heat. Return the chops to the pan to coat with the sauce before serving.


Garlicky Green Beans



serves 2

1/2 tsp olive oil
1 tsp butter
2 cloves garlic, minced
1/2 tsp concentrated chicken stock, such as Better Than Bouillon
1/2 c dry white wine
2 generous handfuls fresh green beans, ends trimmed and cut into 2" pieces

1. Saute the garlic in the oil and butter for about 1 minute. Add the chicken stock concentrate and white wine and bring to a boil.
2. Add the green beans, reduce heat to a simmer, and cook until the liquid has reduced by half and the beans are bright green and crisp-tender, about 5 minutes. Serve immediately.


Blueberry Shortcakes with Lemon Cream



I had intended to make these from scratch, but didn't realize until I had already whipped my entire carton of cream that most shortcake recipes call for cream or shortening or some other ingredient I didn't have. So I grabbed the trusty box of Bisquick from the shelf and made a mental note to flog myself later. Hey, Bisquick is good stuff and it made a respectable shortcake biscuit.

You might ask, "These look good, but are they still good for breakfast the next morning?"

Excellent question. Yes, yes they are. I'm always happy to do culinary research for you.

makes 3 biscuits

Lemon Cream
1 pint heavy whipping cream
1 tsp vanilla extract
1 T powdered sugar
zest of 1/2 of a lemon

1. Whip the cream until soft peaks form.
2. Add the vanilla, sugar, and zest, and whip to combine.

Blueberry Sauce
1 T butter
1/4 c red currant jelly (any berry jelly would work here, or even a nice lemon marmalade)
6 oz fresh or frozen blueberries

1. In a small skillet, heat the butter and jelly until melted.
2. Add the blueberries and heat over medium heat for 5 minutes, mashing some of the berries with the back of a spoon.
3. Let cool slightly before serving. It will thicken a bit.

Shortcakes
1 heaping c Bisquick baking mix
juice and zest of 1/2 of a lemon
1 T sugar
1/3 cup milk
1 T butter, melted

1. Preheat the oven to 425F.
2. Combine all the ingredients in a bowl to make a soft dough.
3. Drop the dough onto a parchment paper-lined baking sheet to make 3 equal biscuits.
4. Bake for 10-15 minutes or until lightly browned on top.
5. Remove from oven, slice in half, and top with blueberries and cream.

Smokin'!

We became the proud owners of an electric smoker over the Thanksgiving holiday. Our first foray into the realm of smoke was on Thanksgiving itself, when we made a lusciously succulent smoked turkey.

Tonight was our second experiment, and this time a pretty filet of sockeye salmon was the recipient of the smoky treatment. As is frequently the case, there were many different recipes for smoked salmon on the internet, most of which called for wildly different preparations and cooking times. The method I chose resulted in a very tasty filet, albeit a bit dry. Next time I might brine longer and smoke less. I'm looking forward to future smoking experiments!

For the record, we have a Brinkmann electric vertical water smoker.

Menu:
Smoked Salmon
Roasted Sweet and Sour Potatoes
Steamed Broccoli
Basmati Rice


Smoked Salmon



1 lb salmon filet with skin
4 c water
1/4 c kosher salt
2 T honey
1/2 c orange juice
1 T each of fresh oregano and fresh thyme

1. Combine the salt, honey, and orange juice and stir into the water until dissolved. Place the salmon in a shallow dish and cover with the salt water. Brine for 30 minutes, then rinse off.
2. Place the salmon on a piece of foil, sprinkle with the herbs, and air-dry for 30-60 minutes.
3. Smoke the salmon according the the smoker's directions.





Roasted Sweet and Sour Potatoes



These were a nice foil to the smoky fish.

2 medium sweet potatoes, peeled and cut into 1" cubes
2 T olive oil
4 tsp seasoned rice vinegar
1 tsp salt
1/2 ground pepper
3 cloves garlic, minced
1/4 cup minced fresh herbs (I used a mixture of parsley, sage, thyme, and oregano)

1. Preheat the oven to 400.
2. Toss all of the ingredients in a bowl. Spread into a roasting pan and roast for 30-40 minutes until soft.

Nyuk nyuk nyukki.

For some reason, I've been thinking about gnocchi for the past several days. Not sure why. Who am I to question?? So today's another day off waiting for floor progress to be made (finally! it's actually being installed as I type!!) and what else can I do around the house but cook and clean?

Well, I cooked, anyway.

Today's adventure in the kitchen was brought to you by both Padma Lakshmi and Lidia Bastianich; unlikely companions, I know, but their books are good and I wanted to eat the food they write about.

I have made gnocchi once before and it was a dismal failure. I tried making a recipe for beet gnocchi several years ago, and the dough was too soft and the whole mess ended up looking like a pile of slimy pink brains on my plate. It was disgusting. So naturally, I thought I'd try it again! Only this time I made it with sweet potatoes, so at least I would avoid the whole zombie aspect of my last attempt. I'm proud to say that it was a success this time around.



I also took the liberty of doing a little experiment just for you, Elaine...and also to try to use up, yep, more whole wheat pastry flour. That bag, I swear, has become my own little modern-day Miracle of Hanukkah. It's bottomless! I made one batch of gnocchi with white flour and one with whole wheat. The white flour version is a touch firmer, but the taste is virtually the same and the whole wheat version is a little better for you. I'd do it again with wheat.

But not brains.

Offerings:
Chai Latte
Sweet Potato Gnocchi with Chili Honey Butter
Sauteed Spinach with Garlic

Chai Latte
from Tangy Tart Hot & Sweet by Padma Lakshmi

I am not a big chai latte lover at coffee places. They're always too, I don't know, cloying or something. So don't ask me why I thought I'd try it at home...but there was something about the ingredient list that jumped out at me, so I forged ahead. Plus I thought it would be nice to have a chai-smelling kitchen for the morning. Padma has not steered me off course yet, and this was no exception. I am now a convert, but I'll continue making my own, thanks.

makes 4 1-cup servings

4 cups water
1 tsp minced fresh ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
3 tsp loose black tea
2 tsp honey
3 tsp brown sugar
1 cup while milk (I used skim, but whole would be downright dessert-y; definitely splurge if you're making this at Christmas)

1. Bring the water, ginger, cardamom, and cloves to a boil in a medium saucepan.
2. Reduce heat to a simmer and stir in the tea, milk, sugar, and honey. Steep and stir for 2-3 minutes.
3. Strain into 4 mugs. Serve with whipped cream if you've been particularly well-behaved. Or even if you haven't!


Chili Honey Butter
from Tangy Tart Hot & Sweet by Padma Lakshmi

Seriously, if you don't absolutely want to lick out the bowl after you've made this, there's something wrong with you.

1 stick unsalted butter, softened to room temperature
1 1/2 T honey
1 tsp cayenne pepper (I used ground chipotle)
salt

1. Stir all the ingredients together and add salt to taste. Store in an airtight container in the fridge.
2. Spend the rest of the day wondering why, oh WHY, is butter so bad for you? Gah.


Sweet Potato Gnocchi
adapted from Lidia's Italian-America Kitchen by Lidia Bastianich



I made several changes to Lidia's original potato gnocchi recipe, and I've written it as I made it. The instructions look long and daunting, but really you're just making a soft dough and then rolling it into ropes to cut into gnocchi. Don't wear fancy jewelery for this.

makes approximately 6 3/4c servings

1 1/2 pounds sweet potatoes
2 large eggs
3/4 tsp salt
dash pepper
2 3/4 cup white flour or whole wheat pastry flour, plus more as needed

1. Preheat the oven to 450. Pierce the potatoes with a fork, arrange in a single layer on a baking sheet lined with parchment paper, and bake for about an hour or until soft.
2. Let cool until you can safely peel the skin off (it will just slip off).
3. Put the potatoes through a ricer (or mash them really well; don't try to make ghetto potatoes by smushing them through the holes in your colander, it's just not worth the mess.)

Theoretically this should work...


Ugh. Ick. Glop. Emergency trip to Bed Bath and Beyond for a ricer.

4. Spread the potatoes out in a thin layer to allow as much moisture escape as possible.
5. When the potatoes are cool, whisk the eggs, salt and pepper in a small bowl. Add a little bit of flour to the eggs and stir to make the eggs thick an un-runny.
6. Pile the potatoes on a floured board and make a well in the center. Pour the egg mixture into the well and knead with your hands to incorporate. This is going to be messy!
7. Add flour, a 1/2 at a time, and knead until you have a soft, slightly sticky dough. Lidia says not to knead for longer than 10 minutes and to add just enough flour so it's not terribly sticky. The more you knead, the stickier it'll get, and the more flour you'll have to add.
8. Divide the dough into 6 portions.
9. Using floured hands, roll each portion out into a 1/2" diameter rope. Cut the rope into 1-inch pieces.
10. Roll each piece into a ball. Using your thumb, press each ball gently onto the tines of a fork to make little indents (like peanut butter cookies). Use flour as needed to keep the gnocchi from sticking to your thumb and the fork.
11. Cook them immediately in boiling water for 5 minutes, or freeze them in a single layer and store in a plastic bag for later use. Serve with Chili Honey Butter, parmesan cheese, sage butter, or any other delectable topping.


Getting ready for the freezer.

It's a Tuna Hay Day

We scored tickets to tonight's Cubs/Diamondbacks game, which necessitates eating early to avoid being forced to shell out $57 for a tiny hot dog and soda at ye olde Chase Field. We've been eating more meat than usual lately (what with all the sliders, leftover sliders, and more leftover sliders), so fish seemed a logical choice.

Menu:
Grilled Tuna with Sesame-Ginger Vinaigrette
Sweet Potatoes
Mixed Greens Salad

Grilled Tuna with Sesame-Ginger Vinaigrette
from Kim Rizk's Hay Day Country Market Cookbook

This is one of my favorite cookbooks. The recipes are not complicated, yet they are consistently good and out of the ordinary. There is an herbed peasant bread in there that is out of this world. But I digress.

This recipe fit the bill for quick, easy, and delicious. The vinaigrette is scrumptious, and I honestly had a hard time not licking out the mixing bowl.



OK, I did lick the bowl. I'm OK with it.

serves 4

Vinaigrette:
3/4 c vegetable oil (I used 1/2c Olive oil, and might even use less next time)
1/4 c rice wine vinegar
1 T minced fresh ginger (I grated it with a microplane)
1 small clove garlic, minced
finely grated zest of 1 orange
1/4 c fresh orange juice
1 t toasted sesame oil
1 t soy sauce
salt and pepper to taste

Tuna:
4 tuna steaks, 1 inch thick
1 cup Sesame-Ginger Vinaigrette
6 oz mixed salad greens (I used spinach and arugula)
4 t sesame seeds, toasted

1. Whisk together all of the ingredients for the vinaigrette except the salt and pepper.
2. Season to taste with salt and pepper.
3. Pour 1 c vinaigrette over the tuna steaks in a shallow dish and marinate for 30
minutes.

4. Heat the grill to medium.
5. Coat grate with cooking spray or oil.
6. Remove tuna from marinade, discard marinade. Place steaks on the grill and cook until medium-rare, about 3 minutes per side.


7. Place steaks on mixed greens and drizzle 1 T vinaigrette over dish before serving. Sprinkle with sesame seeds.



Note:
I toast sesame seeds by heating them in a skillet over medium heat, stirring occasionally, until they are light brown and fragrant. They will go from lovely brown to charred black in about 0.37 seconds, so don't walk away.


Raw...


Toasted! Subtle, I know.

For the sweet potatoes, I never have the patience or forethought to roast them in the oven. I have found it to be much simpler to prick them with a fork a few times, wrap in a paper towel, and drizzle water over the little bundle before placing in the microwave on high for about 5 minutes. Easy peasy.




Great dinner, now off to the ballgame!