Microwave cooking - (2,072 views)
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Post by emma on Aug 31, 2020 18:41:42 GMT -5
How do you use your Microwave oven? How often? Do you use to cook with, or is it an expensive appliance for reheating coffee? If you use it for defosting friozen meat. are you able to defrost evenly? Lets share Microwave recipes -  Microwave Lasagna ~ 1 cup Ricotta, or Cottage cheese 1 cup Mozzarella cheese, shredded 1/4 cup Parmesan cheese 2 tablespoons basil, chopped (2 teaspoon dried, when out-of-season) 1 tablespoon olive oil 8 ounces mushrooms, sliced 3 garlic cloves, mashed and minced 2 cups pasta sauce, favorite meat based, or vegetarian 6 ounce bag baby spinach 6 lasagna noodles, broken in half 1/4 cup Parmesan cheese, freshly shredded Mix the Ricotta, Mozzarella, Parmesan cheese and basil until blended. Heat oil over medium-high heat. Cook mushrooms 4 minutes, add garlic, stir frequently until fragrant and mushrooms have browned, 1-2 minutes. Stir in pasta sauce; simmer until heated through, about 5 minutes. Remove from heat, stir in the spinach until wilted and coated with sauce. Cook noodles as directed on package, drain. Spoon 1/2 cup sauce into an 8x8" casserole, layer 4 noodles, half the cheese mixture and 1/2 cup pasta sauce. Repeat once, top with the remaining 4 noodles and 1/2 cup sauce, sprinkle with Parmesan cheese. Microwave on HIGH 4-5 minutes, until bubbling around the edges. Let rest 5 minutes before serving.  |
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Post by wallycat on Sept 1, 2020 10:10:08 GMT -5
That looks incredible.
I use my microwave to pop popcorn (my own kernels, not those yucky bags),
Cook sweet potatoes (they turn out so moist and caramely (almost),
most of my side dish veggies and all frozen veggies.
Of course, I reheat leftovers.
The few times I have chocolate as a snack, I melt it in the microwave and add a small smidge of peanut butter to it.
I nuke my avocado because it makes my throat itch.
I have never rewarmed my coffee in the microwave; that, DH does for his.
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Post by emma on Sept 1, 2020 15:07:51 GMT -5
Cream of Mushroom Condensed Soup ~
1 teaspoon onion powder
2 tablespoons cornstarch
1/2 tablespoon oil
1/8 teaspoon pepper
1/4 teaspoon salt
1 cup milk
1/2 cup fresh mushrooms, chopped
Whisk all ingredients until smooth in a 2-quart Pyrex bowl. Microwave on High 3 minutes, whisk at 2 minutes and at end of cooking. If not thick enough, microwave 30 seconds, whisk again. Freezes well. Equivalent to a 10 ounce can.
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Post by wallycat on Sept 1, 2020 15:25:51 GMT -5
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Post by emma on Sept 1, 2020 15:26:08 GMT -5
Cream of Mushroom Condensed Soup ~
1 teaspoon onion powder
2 tablespoons cornstarch
1/2 tablespoon oil
1/8 teaspoon pepper
1/4 teaspoon salt
1 cup milk
1/2 cup fresh mushrooms, chopped
Whisk all ingredients until smooth in a 2-quart Pyrex bowl. Microwave on High 3 minutes, whisk at 2 minutes and at end of cooking. If not thick enough, microwave 30 seconds, whisk again. Freezes well. Equivalent to a 10 ounce can.
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Post by emma on Sept 1, 2020 16:10:18 GMT -5
Wally, What a simple, GENIUS recipe for Bechamel Sauce! (Stupid spell-checker wants me to change it to Chameleon Sauce).
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Post by wallycat on Sept 1, 2020 20:33:02 GMT -5
I saw a japanese cooking show and she had it on her show. Mind blowing.
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peachesncream
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Post by peachesncream on Sept 1, 2020 22:28:26 GMT -5
I like the microwave for:
*Reheating leftovers quickly, without drying them out
*Cooking fresh vegetables
*Melting dark and white chocolate
If you have kids or grandkids, using the microwave is a relatively safe and easy way for them to cook. I never worried about my teenagers heating up leftovers or popping corn or making snacks in the microwave.
Our first microwave was from Penney's & came with a great cookbook. i made perfect peanut brittle from that cookbook. And meatloaf baked in a glass pie plate, that only took @20 minutes to cook. When we moved to our current house 20 yrs ago, we left that microwave and the cookbook behind.
I did save one recipe from that book. This fudge is surprisingly delicious. It's easy enough for kids to make.
2 Minute Fudge
Penney’s Microwave Cookbook
Combine in a glass mixing bowl:
1 lb. confectioners sugar (1 box)
1/2 cup cocoa (Hershey’s)
1/4 teaspoon salt
1 tablespoon vanilla
1/4 cup milk
Put 1 stick butter on top. *The butter can be cold, right out of the refrigerator. (This is 1/2 cup of butter.)
Microwave on High (full power) for 2 minutes. Beat well. Pour into a 7” x 11” glass dish or pan, which has been lined with waxed paper (let edges of paper overhang dish for easy removal of fudge). Chill. Cut into squares. Keep in refrigerator.
*I sift the confectioners sugar first to remove any lumps, if it looks lumpy.
*You can also use an 8 X 8 inch dish or pan to pour the fudge into.
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Post by PattiA on Sept 2, 2020 8:10:34 GMT -5
How do you use your Microwave oven? How often? Do you use to cook with, or is it an expensive appliance for reheating coffee? If you use it for defosting friozen meat. are you able to defrost evenly? There are a few things that I cook in the microwave, but it is mostly used to reheat things. I cook corn on the cob, some steamed veggies, melt chocolate, etc. i've used it to make cashew brittle, I've never had luck evenly defrosting frozen meat in the microwave, when I'm being super lazy I use it to soften onions and celery to add to things like meatloaf instead of sautéing them. In the summer it gets used a lot to heat water used to make nectar for the hummingbird feeders. I heat butternut squashes for a few minutes to make them easier to peel. It never occurred to me to do the final cooking of lasagna in the microwave. Interesting. And I'm saving that bechamel (chameleon sauce ha!!) recipe to try. |
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Post by wallycat on Sept 2, 2020 9:23:14 GMT -5
Forgot, I also poach eggs in the microwave.
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traildoggie
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Post by traildoggie on Sept 3, 2020 10:29:31 GMT -5
reheat coffee and leftovers.
soften butter fast, reheat leftovers.
steam vegies. I often start vegies in the micro and finish in the oven, like sweet potatoes.
heat water for hummingbird food. we have a huge population and water needs to be hot but not quite boiling to dissolve sugar. every day in summer. they are thirsty little guys!
pop popcorn
defrost things, or at least get them started, like ground turkey. it is uneven defrosting but I get the process started then flip it facedown onto granite countertop to finish.
I use micro constantly.
I am (unfortunately) short I can't safely reach a microwave over a stovetop. IMO its unsafe anyway. we built a shelf next to the cooktop that's a better height for me. a few inches makes a huge difference. when we built a vacation cabin we did the same thing, shelf next to, but not over, the stove.
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Post by emma on Sept 11, 2020 20:40:47 GMT -5
There are only two tried and true Microwave Mug Cake recipes that I have saved. One is the New York Times, Chocolate Mug Cake. The other is this Peanut Butter Mug Cake.
Peanut Butter Mug Cake ~
1/4 cup flour
1/4 cup sugar
1/4 teaspoon baking powder
1 egg
3 tablespoons peanut butter
3 tablespoons milk
3 tablespoons oil
1 teaspoon cocoa - for Chocolate Peanut Butter Cake
chocolate chips - optional
Combine all ingredients in an over-sized coffee mug, or 2 regular mugs. Whisk until smooth. Microwave on High 1 minute 45 seconds. If making Chocolate Peanut Butter Cake, mix the cocoa with the dry ingredients. If adding chocolate chips, stir in, or sprinkle over the top, before baking. (Don't overcook or it will become rubbery!)
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Post by erin elizabeth on Sept 12, 2020 7:25:51 GMT -5
Since I haven't had a stove for the past few weeks, I've discovered that you can cook pasta in the microwave (Add about 3 minutes to the regular cooking time specified on the box and make sure there is enough water so pasta can expand) and you can make popcorn (1/4 c popcorn with 1 tsp oil). I tried to make rice, but it was a failure!
I've only ever tried one mug cake and it was good for an emergency chocolate fix. I had to laugh though--you're going to toast pecans for a 1 1/2 minute mug cake?!? The lemon blueberry one is still in my to-try folder and I'll add the PB one, too, Emma.
Chocolate Mug Cake (GH 9/19)
1/4 c flour 2 tbsp cocoa 2 tbsp sugar 1/4 tsp baking powder 1/8 tsp salt 1/3 c milk 2 tbsp unsalted butter, melted 2 tsp vanilla 4 squares caramel, quartered 1/4 c toasted pecans, chopped In a 12oz mug, combine dry. Add wet and mix. Fold in caramel and pecans. Microwave on high until cooked through, about 1 1/2 minutes.
Blueberry-Lemon Mug Cake (GH 9/19)
1/2 c flour 2 tbsp sugar 1/4 tsp baking powder 1/8 tsp salt 1/3 c milk 2 tbsp unsalted butter, melted 2 tsp vanilla 1 tsp lemon zest 1/4 c blueberries (fresh or frozen) In a 12oz mug, combine dry. Add wet and mix. Fold in blueberries. Microwave on high until cooked through, about 1 1/2 to 2 minutes.
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Post by wallycat on Sept 12, 2020 14:58:40 GMT -5
You can toast nuts in the microwave too!! America's Test kitchen says they turn out even better.
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Post by emma on Sept 12, 2020 16:26:01 GMT -5
 New York Times Chocolate Mug Cake ~ 1 tablespoon butter 1 egg few drops vanilla 3-4 tablespoons sugar, to taste 3 tablespoons cocoa 1 teaspoon mini chocolate chips - optional (try mint chocolate chips) Microwave the butter in an oversize mug in 10-second intervals until melted, 20-30 seconds. Whisk the egg and vanilla, pour into the mug over the butter, whisk until combined. Add the sugar and cocoa, whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides with a spoon or a small spatula. Sprinkle with mini chocolate chips, if using. Microwave on high 1 to 1 1/2 minutes, until a toothpick inserted in the center comes out mostly clean. Sift powdered sugar on top, or serve with a scoop of vanilla ice cream. |
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Post by emma on Oct 10, 2020 14:26:27 GMT -5
Smoked Chicken ~
1 whole chicken
1/4 cup liquid smoke
Season chicken, place in slow cooker, breast side down. Pour liquid smoke over the chicken, or along the side. Cover, cook on Low until done.
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Chinese Ginger Roasted Chicken =
3-pound whole chicken
1/2 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 teaspoon honey
Mix the soy sauce, wine vinegar, ginger, garlic and honey. Loosen the skin of the chicken, be careful not to puncture the skin. Pour the marinade under the skin, cover and refrigerate several hours. Place the chicken, breast-side- down in a microwavable pan, cover with vented plastic wrap. Microwave on High 10 minutes. Turn breast-side-up, microwave on High 10 minutes. Cover, let rest 10 minutes residual time - to reach 170 degrees. Serve with rice.
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Post by Deleted on Oct 13, 2020 3:11:17 GMT -5
I use the microwave mainly to heat up the food, sometimes I cook there fast potatoes or popcorn. That's all.
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Post by emma on Oct 26, 2020 16:38:00 GMT -5
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Post by emma on Oct 27, 2020 17:43:17 GMT -5
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Post by emma on Dec 2, 2020 14:38:53 GMT -5
 Chinese Roast Ginger Chicken ~ 3-pound whole chicken 1/2 cup soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ginger, minced 1 tablespoon garlic, minced 1 teaspoon honey Mix the soy sauce, wine vinegar, ginger, garlic and honey. Loosen the skin of the chicken, be careful not to puncture the skin. Pour the marinade under the skin, cover and refrigerate several hours. Place the chicken, breast-side- down in a microwavable pan, cover with vented plastic wrap. Microwave on High 10 minutes. Turn breast-side-up, microwave on High 10 minutes. Cover, let rest 10 minutes residual time - to reach 170 degrees. |
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Post by emma on Dec 4, 2020 8:35:49 GMT -5
 Five-Minute Chocolate Fudge - 2 cups dark chocolate chips 14 ounces sweetened condensed milk 1/4 cup butter 1 teaspoon vanilla 1 cup pecans, chopped 2 tablespoons pecans, for topping Combine the chocolate, milk, and butter in a medium size glass bowl, heat in the microwave 90 seconds. Stir to combine, heat another 15 seconds (if needed). Add the vanilla, stir until smooth. Stir in 1 cup pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1" thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1" squares. Store, airtight, in the refrigerator up to a week. Source: barefeetinthekitchen.com/chocolate-pecan-fudge-recipe/ |
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Post by emma on Jan 22, 2021 19:06:28 GMT -5
 Oatmeal Squares ~ 1 cup creamy peanut butter 1/2 cup honey 3 cups oatmeal Mix the peanut butter and honey in a microwave-safe bowl. Heat at 30 second intervals, stirring after each, until melted and blended.(Or, heat on stovetop over low heat). Add the oatmeal, stir to combine. Spread into a buttered 8x8" pan. Lightly press the surface to even. Refrigerate at least 1 hour. Cut into 16 squares with a sharp knife. Store refrigerated, or at room temperature. |
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Post by emma on Jun 19, 2021 22:06:23 GMT -5
This is a recipe posted by bobmark on our old CLBB.  Cranberry Chicken Thighs ~ 1 onion, thinly sliced moons 2 cups fresh or frozen cranberries (some days I use 1 can whole cranberry sauce) 6 skinless chicken thighs 1/4 cup chili sauce, or catsup 1/4 cup brown sugar 1 teaspoon dry mustard 2 tablespoons balsamic vinegar Place the onions in a slow cooker, arrange chicken and cranberries on top. Mix the catsup, sugar, mustard and vinegar, pour over the chicken, cover. Cook on Low 6-7 hours. Serve over Rice, Barley or Couscous. [Timing and temperatures vary between different slow cookers. Get to know your cooker, you'll be glad. I have a small "slow cooker" that cooks frozen-solid thighs to actually falling-off-the-bone tender, in 2 hours. Not entirely a "bad thing" for this recipe,] |
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Post by emma on Dec 6, 2021 12:36:11 GMT -5
 New York Times Peanut Brittle ~ 2 cups raw nuts or seeds 2 cups sugar 1 cup corn syrup ½ teaspoon salt 2 tablespoons butter 1 teaspoon baking soda 1 teaspoon vanilla extract Chop the nuts or seeds if they are large; otherwise, leave them whole. Put them into a 4-quart glass bowl with all other ingredients except the baking soda and vanilla extract. Stir in 3/4 cup water. Heat in a microwave oven on high power for 5 minutes. Using oven mitts or potholders, carefully transfer the bowl to a countertop and stir with a heat-resistant spatula. Repeat 2 or 3 more times, until the syrup thickens and the nuts begin to stick together. Then heat for 1-minute periods, stirring in between, until the syrup begins to turn light golden brown. Line a baking sheet with foil. Add the baking soda and vanilla extract to the syrup and stir vigorously. Quickly pour the mixture out onto the baking sheet and use the spatula to spread it as thin as possible. Allow to cool to room temperature, then peel off the foil and break the brittle into pieces. Store in an airtight container. |
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margauxspain
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Post by margauxspain on Dec 8, 2021 5:31:44 GMT -5
Never have cooked with a micro-wave.
Common uses: To melt chocoate sometimes for a hot chocolate or to heat water for an Earl Grey Tea or herbal infusion ..
Interesting responses and uses of a micro - wave.
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