Cube Steak Casserole

A couple nights ago my husband asked what he should make for dinner....
and this recipe was born.

Cube Steak Casserole
Season 4 cube steaks with salt and pepper
And brown them in a small amout of olive oil
Using a casserole dish big enough for the cube steaks to not overlap:
Spray the pan with spray EVOO
Cut up some potatoes in rounds and cover the bottom of the pan
Cut up an onion and sprinkle the pieces over the potatoes
layer some frozen spinach over the onion
mix a can of cream of mushroom soup with half a cup of milk.
Pour half the mixture over the potato/onion/spinach layers
Bake at 350 for 15 minutes
Then
Layer the steaks on top of that
Pour the rest of the soup mix on top.
Cover and bake for about 45 minutes - or until potatoes and meat are done.

Hot Pepper Gratin and Chiles Al'Olio

So...I have this thing for peppers. All sorts of peppers...chiles really - especially the awesome variety of chile peppers that the CSG I belong to offers.

I used to simply dry them to make my own pepper flakes...then I started putting some in gespacho and home made salsa....but now that I have 2 young boys who aren't as into "spicy" as their daddy an I, it's a challenge to find ways to use them.

Something my husband and I have enjoyed for a number of years is a casserole made with some of the larger, milder varieties.
But there's always the issue of what to do with the hotter small ones...this year I found an answer! Chiles Al'olio uses some of the smaller peppers to make a sauce that goes nicely over pasta, ravioli or grilled fish, pork or poultry.

Hot Pepper Gratin
Large Chiles - (hungarian, banana, poblano, anaheim etc) about 2 per person - or as many as you feel like making
Cheese - your favorite - I've used cheddar, monterey jack and goat cheese
corn meal or bread crumbs
fresh or canned tomato
salt
pepper
oregano
garlic powder

slice chiles length-wise, seed and core
stuff the chiles with cheese and sprinkle some corn meal or bread crumbs into each
Place them in a corning or other casserole baking dish
If using fresh tomatoes slice and place slices over the chiles
if using canned tomatoes, chop and place tomatoes over the chiles
Sprinkle a little more corn meal or crumbs over the top
Sprinkle additional seasonings
Cover and bake until the chiles are soft and cheese is bubbly.

Chiles Al'Olio
Several long thin chiles such as cayenne or serrano - any with medium heat
Bunch of parsley
Several large cloves of garlic
1/3-1/2 C olive oil

Slice the stems off of the chiles and discard.
Continue slicing the chiles cross wise in 1/4 inch rounds
Remove stems and chiffonade parsley
Mince garlic

Heat olive oil in a small sauce pan
add the rest of the ingredients and cook until the peppers are soft.

Serve over your favorite grilled meat or pasta