Use your microwave more often
How to microwave fresh vegetables
corn Place the entire unhusked corn cob in the microwave and cook for about 8′ for 3 ears.
garlic Not as tasty as roasted garlic, the microwave is also handy for peeling garlic – just put the cloves in and microwave for 1′. The skin should then come off easily.
carrots Cut the carrots into 2″ pieces and cook about 5′ A quick stir fry with garlic and lemon juice is one way to complete this dish.
tomatoes If you want to peel and seed tomatoes, pop them in the microwave for 1-2″ and the skins will come off easier.
parsnips These cook a bit faster than carrots
potatoes Large potatoes take about 8-10′; smaller ones, or medium ones cut into quarters take 5-8′
beets Chop off the tail and stems of beets, but not too close to the main root body, and you’ll get less bleeding. Medium beets can be cooked whole. Try 8-10′ for 4-6 medium beets with 1/4 cup of water. After cooking, place them on a plastic cutting board [easier to wash] and let cool. Then you can peel them – often the skins will slip off. To serve just cut them into the size you want, add a t of butter and microwave for 1′
peas Shuck peas from pods, or use snap peas directly. Cook for 2-3′
green beans Cut off tips and string if needed, then cook 4-6′ depending on how crisp you like them
For really frugal cooks, collect the water used when cooking and keep it in a bowl in the freezer, then add it to your stock.
Here’s another example of combining microwave and traditional methods:
Asian Brussels Sprouts
- 1 lb Brussels sprouts, cut in half.
- 1 cup celery diced
- 1/2 cup bean sprouts
- 1/4 cup soy sauce
- 3 T rice vinegar (can substitute white vinegar)
- dash of sesame oil
- 1 t peanut oil
Microwave Brussel sprouts for 5-8 minutes, with a 1/2 cup water in the bottom of the cooking dish.
Drain sprouts, add celery and bean sprouts and toss with seasonings.
Serve warm or cold