Heating up the heartland: Minnesota's signature hotdish combines heartiness, great taste and adaptability - includes recipes

Vegetarian Times, Feb, 1996 by Hallie Harron

AFTER LIVING IN THE Southwest for years, I became accustomed to lots of jalapenos and salsa with my food. So when I moved to Minnesota and was invited to a hotdish evening, I was counting on a Midwest version of a Tex-Mex dinner. But instead of a spicy stew, I was treated to a fetching frittata. While I was a little taken aback, the frittata tasted great. I was intrigued, and wanted to find out more about this Minnesota tradition.

I soon discovered that in the North, hotdish was standard fare for family get-togethers, church suppers and any sort of occasion where you need large amounts of crowd-pleasing food.

Hotdish got its start when budget-minded farm wives needed to feed their own families, as well as congregations in the basements of the first Minnesota churches. They needed to stretch the fare and go easy on expensive meat, yet dazzle their friends and neighbors with something tasty and filling. Also imagine Minnesota winters and the many nights and days of subzero temperatures, bone-chilling winds and heavy snows. Hotdish was wonderfully warm, mighty filling and foolproof--even in a wood-burning oven. Farm cooks everywhere embraced these hotdishes, and every farm family had their favorites.

Generations later we're still hotdishing. As I drive through my little town of Walker in northern Minnesota, I still see signs posted for hotdish luncheons and hotdish suppers. The ingredients have changed a little, but the basics remain.

There are four requirements in order to produce a great hotdish. You need a starch (rice, grains, noodles or potatoes), some sort of protein (beans, tofu, etc. some liquid to moisten everything and last, a crust or topping to make it crispy and golden brown.

You can be as thrifty or as lavish as you like. Here's how I usually make one: First, I go to the refrigerator and scope out the leftovers; then I begin to rummage and think--some noodles from last night's dinner, a few beans from lunch, some tomato sauce, a few bread crumbs, sometimes a scattering of cheese and 10 minutes later, the hotdish is baking in the oven.

I also have some favorite hotdish combinations that I make from scratch; here I share them with you. Let this batch of recipes be a guide to get you started, then let your leftovers and your imagination take over. Before long, you'll discover dozens of hotdish combinations, and can develop your own signature dishes.

Iron Range Baked Pasta and Beans

The flavor of this casserole can be as bold as your leftovers. if the white beans have been seasoned with sage or thyme, the dish will have a French feel. if you use chili pepper or sun-dried tomato noodles, the dish will take on a much different flavor.

1 cup sliced red onion (1/8-inch thick) 2 cloves garlic, minced 1 cup chopped red bell pepper 1 cup chopped tomatoes 1 Tbs. unsalted tomato paste 1/2 cup red wine 1 cup vegetable broth 1 tsp. dried thyme leaves 3 cups cooked penne pasta 1 cup cooked white beans Topping: 1 cup fresh bread crumbs 2 Tbs. minced parsley 1/2 cup grated garlic-herb soy cheese PREHEAT OVEN to 350 degrees. In a large saucepan, heat all ingredients except pasta, beans and topping. Cook over medium heat until almost all liquid has boiled away, about 15 minutes. Mix in pasta and beans; pour into a nonstick or lightly oiled casserole that will hold 8 cups. Mix crumbs, parsley and cheese; sprinkle over top of casserole.

Bake until bubbly and brown, 30 to 35 minutes. Before removing from oven, switch oven temperature to broil; broil 1 minute to brown top. Makes 6 servings. PER SERVING: 234 CAL.; 10G PROT.; 3G FAT; 40G CARB.; 0 CHOL.; 301 MG SOD.; 4G FIBER. VEGAN

Kabakona Cabbage-and-Couscous Hotdish

Couscous has appeared in northern Minnesota only recently, but now that it has arrived, this casserole can be found at many a winter church basement supper.

5 cups shredded green cabbage 1 cup chopped red onion 2 cloves garlic, minced 1 cup chopped unpeeled red apple 1 3/4 cups vegetable broth 2 Tbs. rice vinegar (see glossary) 1 Tbs. honey 2 tsp. olive oil 2 3/4 cups cooked and fluffed couscous

Topping:

1/2 cup fresh bread crumbs 2 Tbs. minced fresh basil 2 Tbs. grated Parmesan, Romano or Asiago cheese (see glossary)

PREHEAT OVEN to 350 degrees.

In a 10-inch ovenproof skillet over medium heat, heat all ingredients except couscous and topping. Cook, stirring occasionally, until cabbage is wilted and broth has almost evaporated (about 3/4 cup of liquid will remain), about 15 minutes. While vegetables cook, stir together topping ingredients. When cabbage is soft, stir in couscous.

Scatter topping ingredients over skillet; bake until topping is brown, 15 to 20 minutes. Makes 4 generous servings. PER SERVING: 311 CAL.; 9G PROT.; 0 FAT; 6OG CARB.; 2MG CHOL.; 2 2 7MG SOD.; 6G FIBER. VEGAN

Snowmobile Stew

Serve warm tortillas alongside this stew. I time or ambition is at a minimum, store bought chunky tomato sauce may be substituted for the homemade version provided.

2 tsp. canola or peanut oil 1cup chopped onion 1cup chopped carrot 1cup chopped green bell pepper 1cup cubed zucchini (1-inch cubes) 1cup cooked white beans 1cup cooked black beans 1cup trimmed green beans 4 cups Hearty Tomato Sauce (recipe follows) 3 10-inch f lour tortillas, oven-toasted and ground to form 1 1/2 cups crumbs 1 Tbs. grated Parmesan cheese