Recipe – Chicken Adriatica

 

A Tasty & Easy Chicken Recipe

For this recipe I combined elements of Italian and Turkish cooking and
flavors to produce  an Eastern Mediterranean dish.

Meat from 6 chicken thighs, sliced in thin strips

1 T  of flour

3 T of olive oil

¼ cup pine nuts

1 cup mushrooms, sliced

1 T fresh rosemary, chopped fine

3-4 cloves garlic, minced fine

½ cup sun dried tomatoes, chopped

½ cup white wine

1 medium onion, thinly sliced

½ cup crumbled feta

 

1. Slice the chicken into thin strips. Dredge chicken in flour.  Heat olive oil in a large sauce pan  or skillet.  Sauté chicken  for 5’ on each side, letting it brown.

2. Remove chicken, to a small bowl. In same pan sauté the pine nuts, minced garlic and sliced  mushrooms for 5’, stirring.  Add wine to deglaze – scrape any brown bits from the pan. Add rosemary & tomatoes, mix, and reduce heat to simmer

3. Return chicken to the skillet, mix. Place the sliced onions over the chicken mixture. Cover and simmer for 30’.

4. Remove from heat, mix onions into chicken. Add feta, mix and serve with rice or pasta and a steamed vegetable.

 

Serves 4

 

Variations:

 

1.      Use chicken breast, reduce cooking time

2.      Substitute blue cheese or parmesan for feta

3.      Substitute yogurt for the cheese

4.      Use thin strips of lamb shoulder instead of chicken

 

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Experience Mexico Through its Food

The variety of Mexican cuisine

We’ve visited Mexico multiple times, and a large part of our memories revolve around food. My first visit was on spring break from the East coast in 1970 when we camped on the baja beaches and bought local seafood and shrimp to cook over a campfire. Each morning we’d walk into town for a breakfast of chilaquiles.Later visits took us to Mexico city and the Yucatan peninsula, where again, in addition to famous landmarks, we wandered the markets and sampled the food.  One unique evening I dined at a small restaurant that opened at 7:30.  No menu, instead, the waiter arrived with a tray of the evening’s fresh offerings.  I chose ‘the’ fish. Next I was asked how I’d like it cooked.  The waiter proceeded to the other 3 tables, took our orders to the kitchen, then set the ‘closed’ sign on the door.  An excellent, multicourse meal  leisurely followed.

Here are some typical Mexican dishes I created based on our experiences. (Note, Mexican markets provide numerous types of dried chilies and moles. If you can’t find these in your area, chili powder and paprika make an adequate substitute)

 

 

Pollo con cuatro pimientas (4 pepper chicken)

  • 1 T ancho chile powder
  • 1 large red pepper, cut into stirps, 1/2″ wide by 3″ long
  • 1 T paprika
  • 1 t fresh black pepper
  • 1 onion sliced
  • 3 med tomatoes
  • 2 cloves garlic, minced

1. Dredge chicken in flour, then heat olive oil in a large sauce pan or
skillet , and sauté chicken for 5’ on each side, letting it brown.

2. Remove chicken, then in same pan sauté red pepper and garlic for 10’.
Sprinkle with ancho chile powder, paprika and fresh black pepper, then add
tomatoes.

3. Return chicken to the pan, mix. Place the sliced onions on top of the
chicken mixture, cover and simmer 30’.

4. Remove from heat, mix onions into chicken.

Mexican Winter Chicken

  • 1 red bell pepper, diced
  • 1 chicken, cut into serving pieces
  • 3-4 jalapeno or serrano peppers (canned or fresh)
  • 3-4 dried ancho chiles, prepared (optional), or substitute 1 T chile
    powder and 8 oz tomato sauce
  • 1 large onion, sliced
  • 2 turnips, diced
  • 1 large parsnip, diced
  • 1 quart chicken stock

Saute the chicken pieces in 2 T olive oil for 5 minutes. Add the peppers
and chiles and other ingredients except for the stock. Saute 5 minutes.
Remove to casserole dish. Add 1 quart stock. Cover and bake for 1 hour at
350 deg.

At end mix in 1/4 cup of water with 3 T flour.

Pollo con Pina – Chicken with Pineapple

  • 1 chicken, cut into serving pieces
  • 1/2 fresh pineapple, diced
  • 2 zucchini, cut in thick slices
  • 2 cinnamin sticks or 1 t ground cinnamon
  • 1 cup white wine
  • 1 can green chiles
  • 1 T fresh oregano, chopped (or 1 t ground, dry)
  • 3 cloves garlic, chopped
  • 1 medium onion, sliced

1. Brown the chicken pieces in a skillet 5-10 min. (optionally, remove
kin). Add the onion, garlic and cinnamon and saute for 5-10 min.

2. Add zucchini, wine, chilies and oregano. Lower heat to simmer for 30′.

3. Add pineapple and simmer another 20′ or until chicken is done.

 

 

  • Famous Landmarks in Mexico City – Zocalo Despite its reputation as huge smoggy sprawl, Mexico City is well worth a visit of several days – exploring some of best museums in world, outdoor markets, great walking, easy access to outskirts by metro.
  • Images of Mexico’s famous landmark – Xochimilco Escape the big city crush and confusion by spending a day drifting the canals of Xochimilco and viewing the art of Diego Rivera.
  • Famous Landmarks in Mexico In Mexico City, alone, you’ll find numerous landmarks Chapultepec Castle and
    Park is famous from the US – Mexican War of 1846 and now hosts many museums, including the excellent Anthropology museum

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Recipes – Best Vegan & Vegetarian

 

In the old days vegetarian potluck dinners were dreadful – bowls of undercooked, tasteless veggies, or tasteless rice – bean – tofu casseroles, with no spice or interest. Today there’s no excuse – there are hundreds of places to find easy to make and tasty recipes. Vegetarian dishes form a major component of many cuisines, including Chinese and Southeast Asian, Indian, Mexican and Middle Eastern. I’ve been cooking for over 40 years and have collected some of my favorites here. I also keep an  interactive online database that lists recipes by ingredient, spice or nationality. Details for the recipes in this table can be found there.

Vegetables are easy to cook, whether steaming,  microwaving or  grilling. They’re easy recipes for kids or the beginning cook, and they offer easy ways to vary and experiment.

recipe
ingredients
nationality
Acili Paste
CHILE + ONION + GARLIC + CILANTRO + NONE
Mideastern
Apfelkuchen
APPLE + CINNAMIN + NONE
Continental
Artichoke Bok Choy Salad
ARTICHOKE + BOK CHOY + CELERY + PINE NUTS + NONE
Asian
Asian Brussels Sprouts
BRUSSELS SPROUTS + rice VINEGAR, soy sauce, sesame oil, NONE
Asian
Baked
EGGPLANT
EGGPLANT + ONIONS + RED PEPPER + PINE NUTS + PARSLEY + NONE
Basil Slaw
CABBAGE + BASIL + NONE
American
Bok-Broc Soup
BROCCOLI + TOMATO + BOK CHOY + BARLEY + OREGANO + NONE
Broccoli Stirfry
BROCCOLI + GINGER + SOY SAUCE + NONE
Asian
Carrot & Pine Nut Salad
CARROT + PINE NUTS + OLIVES + LEMON + BASIL + FETA + NONE
Mideastern
Carrot Salad
CARROT + GARLIC + PARSLEY + LEMON + NONE
Continental
Carrot Salad with OJ
CARROT + ORANGE JUICE + GARLIC + PARSLEY + LEMON + NONE
Continental
Cauliflower/Artichoke Salad
CAULIFLOWER + ARTICHOKE + SAVORY + TARRAGON + NONE
Chard Gorgonzola
CHARD + GORGONZOLA + NONE
Italian
Chard Parmesan
2 lb Swiss chard (or spinach), cleaned, ripped in large pieces
1/4 lb mushrooms, sliced 1/4 cup pine nuts 1/4 cup Italian
parsley, chopped handful of chives, chopped 8 oz pasta, cooked
al dente 8 oz ricotta cheese 1/4 cup parmesan cheese, grated
feta
Italian
Chervil Potato Soup
POTATO + CHERVIL + PARSLEY + NONE
Chile Relleno
CHILE + + NONE
Mexican
Coconut Squash
TOMATO + SQUASH + CAULIFLOWER + RAISINS + COCONUT MILK + NONE
Asian Indian
Cole Slaw
CABBAGE + CARROT + VINEGAR + PAPRIKA + SORREL + NONE
American
Corn Tikki Tacos
CORN + CHILES + COCONUT + RAISINS + YOGURT + CLOVES + CINNAMIN
+ CAYENNE + CUMIN + NONE
Asian Indian
Cottage Basil Salad
TOMATO + COTTAGE CHEESE + BASIL + PARSLEY + NONE
American
Cranberry Campari
CRANBERRY JUICE + CAMPARI + NONE
Italian
Cream barley soup
CARROT + BARLEY + PARSLEY + NONE
Continental
Deep fried asparagus
ASPARAGUS + + NONE
French
Delhi Pumpkin/Zucchini Soup
PUMPKIN + POTATOES + ZUCCHINI + GARLIC + CAYENNE + CUMIN +
TURMERIC + NONE
Asian Indian
Dry-fry Eggplant Parmigiana
EGGPLANT + OREGANO + NONE
Italian
Easydillas
MUSHROOM + TORTILLAS + CHILES + CORIANDER + PARSLEY + NONE
Mexican
Eggplant Canelloni
EGGPLANT + POLENTA + CAPERS + GORGONZOLA + NONE
Italian
Eggplant Lentil Soup
CARROTS +
EGGPLANT + LENTIL + GARLIC + PARSLEY + PAPRIKA +
NONE
Mideastern
Eggplant w/ Mushrooms & Onions
EGGPLANT + TOMATO SAUCE + MUSHROOMS + OREGANO + CHEESE + NONE
Italian
Elote Relleno
CHILES + CORN + MUSHROOMS + CHEESE + NONE
Mexican
Endive Salad
WALNUT + ENDIVE + RED BELL PEPPER + ROQUEFORT CHEESE + NONE
Continental
Fancy Rice
RICE + GINGER + CORIANDER + CAYENNE + LEMON + NONE
Asian
Filo triangles
SPINACH + FETA CHEESE + OREGANO + NONE
Mideastern
Golden Refried Rice
RICE + scallions, mushroom, turmeric, NONE
American
Greek Sandwich mix
TOMATO + ONION + OLIVES + FETA + PEPPERONCINI + LEMON + NONE
Mideastern
Gujarat Relleno
CHILES + CORN + COCONUT + GINGER + CINNAMIN + PEANUTS +
RAISINS + NONE
Asian Indian
Hot & Sour Mushroom Soup
BEAN SPROUTS + MUSHROOMS + TOFU + SOY SAUCE + VINEGAR + NONE
Asian
Indian Carrots
CARROT + CHILES + LIME + TURMERIC + CORIANDER + NONE
Asian Indian
Lemon Cucumber Salad
CUCUMBER + LEMON + TOMATO + PARSLEY + NONE
Mideastern
Lentil Salad
LENTIL + + NONE
Mideastern
LoCal Burritos
REFRITOS + COTTAGE CHEESE + TORTILLAS + CHILES + NONE
Mexican
Melanzane Peperonata
EGGPLANT + BELL PEPPER + GARLIC + NONE
Italian
Mideast pilaf
rice, mushrooms, mint, yogurt
Mideastern
Mint Mint Coos Coos
LENTILS + COOS COOS + MINT + NONE
Mideastern
Monterey Pizza
MUSHROOM + TOMATILLO + CILANTRO + OREGANO + NONE
Mexican
Mushroom Pilaf
CARROT + RICE + MUSHROOM + RAISINS + COCONUT + NONE
Mideastern
Orange Ginger Soup
CARROT + ZUCCHINI + YELLOW SPLIT PEAS + ORANGE + CHILES +
GINGER + NONE
Asian Indian
Peanut Noodle Stirfry
BROCCOLI + ZUCCHINI + TOMATOES + PEANUT BUTTER + SOY SAUCE +
SALSA + NONE
Asian
Peanut Pepper Pilaf
RICE + BELL PEPPER + CHILES + PEANUTS + YOGURT + NONE
Mideastern
Potatoes and Leeks
POTATO + LEEK + GARLIC + CAYENNE + NONE
Continental
Quick Spanish Rice
RICE + + NONE
Mexican
Ratatouille Nicoise
EGGPLANT + CELERY + GARLIC + NONE
Italian
Salad Chevre Chaud
CHEESE + + NONE
French
Salad with phyllo package
FETA CHEESE + PHYLLO + + NONE
Mideastern
Sesame Capellini
MUSHROOMS + WATER CHESTNUTS + CELERY + LIME + CORIANDER + SOY
SAUCE + NONE
Asian
Sesame spinach
SPINACH + FUYEE + SESAME SEEDS + NONE
Asian
Spinach with Peanut Sauce
TOFU + SPINACH + PEANUT BUTTER + YOGURT + NONE
Asian
Syrian Chile Paste
+ CHILI + CAYENNE + NONE
Mideastern
Tartiflette
POTATO + ONION + CHEESE + + NONE
French
Thai Chili Dip
+ VINEGAR + CHILES + NONE
Asian
Tikki Tacos
CORN + COCONUT + RAISINS + CINNAMIN + GINGER + NONE
Asian Indian
Tofitas (Tofu fajitas)
CHILES + TOFU + TOMATO + BELL PEPPER + TORTILLA + CHILI +
OREGANO + NONE
Mexican
Tofuchiladas
TOFU + TORTILLA + TOMATO + CHILES + BELL PEPPER + YOGURT +
CINNAMIN + OREGANO + CHILI + NONE
Mexican
Tomato salad
TOMATO + VINEGAR + TARRAGON + MINT + CHIVES + NONE
American
Twice Cooked Eggplant
EGGPLANT + CARROT + CUMIN + NONE
Mideastern
Vegetable cream soup
LENTILS + + NONE
Continental
Yellow Ginger Soup
CARROT + ZUCCHINI + YELLOW SPLIT PEAS + CHILES + GINGER + NONE
Asian Indian
Yellow Pea-Vegetable Soup
YELLOW SPLIT PEA + CARROT + PARSLEY + NONE
French
Yogurt Broccoli Soup
BROCCOLI + YOGURT + MINT + THYME + NONE
Continental
Zucchini Fettucine
ZUCCHINI + RED BELL PEPPER + PARSLEY + FENNEL + OREGANO + NONE
Italian

 

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Recipes – Quick & Easy Eggplant

  • Download royalty free images of Eggplant
  • Eggplants are native to southeast Asia and are produced in a variety of shapes and colors – the most familiar to Westerners is the oblong ‘aubergine’ colored fruit, or the long, tapered ‘Chinese’ or ‘Japanese’ varieties. The Turks have a special love for it, and a bride is said to be unfit for marriage until she knows at least 2 dozen recipes.Eggplant is on of the tastiest and versatile vegetables, but many people underappreciate it. It’s used in European, Middle Eastern , Chinese and Indian cuisines

Prepare the eggplant for frying or grilling

  • Cut into rounds or long strips:  1/2″ thick if frying, or 1″ if grilling. Some people find eggplants are bitter.  If so,  use this next step: place paper towel on a plate, sprinkle lightly with salt, add a layer of eggplant. Sprinkle with salt, then add more eggplant. Top with another layer of paper towels. Let this sit for about 2 hours, during which time the salt will extract much of the water in the eggplant. Then pat dry with additional paper towels and proceed to the next step. (Remember that paper towels compost easily!)
  • To fry eggplant, heat 1 T of oil in a cast iron skillet over high heat, then fry the slices for about 2′ each side until nicely browned. Fry the next batch without adding any more oil. This method of dry frying uses almost no oil, and is best for recipes where the eggplant is later layered with moist ingredients. Alternatively, use about 1 T more oil for each batch of slices to produce a richer result.
  • Or grill or roast the entire eggplant until its skin is almost charcoal for a unique smoky taste. The result is excellent for baba ganoush and other recipes calling for mashed eggplant. Usually the skin is discarded. Prick the eggplant with a fork several times before cooking, or you’ll discover how to turn an eggplant inside out! I’ve tested, savored and experimented with eggplants for years, discovering recipes in travels to China, India, Turkey and other parts of the Middle East and North Africa. Here are some of my favorites:
  • Simple eggplant Appetizer

    This first recipe is simple, yet elegant and makes an eggplant starter or side dish:
    •1 eggplant sliced into 1/2″ slices
    •3 cloves of garlic
    •3 T chopped parsley
    •1 T lemon juice
    •1 T olive oil

    Fry the eggplant slices and arrange on a plate.

    Combine the other ingredients in a food processor [or chop extremely fine], then drizzle on top of eggplant slices. Can be served warm or cold.

    IMAM BAYILDI (The Imam Fainted)
    •Olive oil

    •2 medium onions, chopped fine
    •3-5 garlic cloves, chopped
    •3 medium tomatoes, chopped
    •3 tablespoons chopped parsley
    •Salt and pepper to taste
    •2 medium eggplants
    •2 teaspoons sugar
    •3 tablespoons fresh lemon juice

    This is one of the most famous Turkish recipes and varies everywhere – it’s always one of my favorites to order in the smaller Turkish Bufes.

    Cut eggplants in half, and hollow out the centers, leaving a shell of about 3/4 – 1″.

    Chop the extracted eggplant. In a cast iron skillet, heat 3 T olive oil over high heat. Add the onions and reduce to medium heat. Add the garlic, tomatoes, chopped eggplant, salt, and pepper.

    Cook for 5′, stirring occasionally, then reduce to low heat and simmer for additional 15′. Toss in the chopped parsley.

    Stuff each eggplant half and arrange in a baking dish. Sprinkle with sugar, lemon juice, and 1/2 cup oil.

    Bake, covered, in pre-heated moderate oven (350 F.) for about 40 minutes, or until tender.

    Imam biyaldi can be serve hot, or cold with yogurt. Makes 4 to 6 servings depending on the size of the Imam’s appetite.


    More eggplant recipes:

  • Eggplant with red pepper in bean sauce
  • Eggplant with Mushrooms & Onions
  • Zucchini — Eggplant Casserole
  • How to cook vegetables on an outdoor grill
  • Eggplant with YuXiang sauce
  • Melanzane arrostiti
# Name ingredients nationality
194 Baked Eggplant EGGPLANT + ONIONS + RED PEPPER + PINE NUTS + PARSLEY
49 Chicken-Eggplant Stew TOMATO SAUCE + GARLIC +
CINNAMON + OREGANO + PARSLEY + THYME
Italian
47 Dry-fry Eggplant Parmigiana EGGPLANT + OREGANO Italian
148 Eggplant Canelloni EGGPLANT + POLENTA + CAPERS + GORGONZOLA + NONE Italian
192 Eggplant Lamb Casserole EGGPLANT + + LAMB Mideastern
173 Eggplant Lasagna EGGPLANT + FETA + YOGURT + PORK Mideastern
25 Eggplant Lentil Soup CARROTS + EGGPLANT + LENTIL + GARLIC + PARSLEY + PAPRIKA Mideastern
4 Fettucine w Eggplant & Sausage EGGPLANT + OREGANO + PORK Italian
191 Lamb Eggplant Stew EGGPLANT + POTATO + SAFFRON + LAMB
87 Moussaka Stew EGGPLANT + TOMATO + OREGANO + YOGURT + LAMB Mideastern
157 Ratatouille Nicoise EGGPLANT + CELERY + GARLIC Italian
174 Twice Cooked Eggplant EGGPLANT + CARROT + CUMIN Mideastern
Harvest - tomatoes & eggplant
Harvest – tomatoes & eggplant
Eggplant and other vegetables
Eggplant and other vegetables
Eggplant, cucumber peppers and tomatoes
Eggplant, cucumber peppers and tomatoes
Indian villagers sell eggplant and other vegetables
Indian villagers sell eggplant and other vegetables
Indian villagers sell eggplant and other vegetables

Indian villagers sell eggplant and other vegetables
Villagers sell eggplant
Villagers sell eggplant
Villagers sell eggplant
Villagers sell eggplant
Potatoes and eggplant for sale
Potatoes and eggplant for sale
Unidentified Hindu woman sells vegetables on the street
Unidentified Hindu woman sells vegetables on the street
Eggplant being stir-fried in a wok
Eggplant being stir-fried in a wok
Meze of leek pate, grilled eggplant and yogurt cajik,
Meze of leek pate, grilled eggplant and yogurt cajik,
Eggplant with Yu Xiang Sauce
Eggplant with Yu Xiang Sauce
Eggplant with Yu Xiang Sauce
Eggplant with Yu Xiang Sauce
Women selling eggplants and other fresh vegetables
Women selling eggplants and other fresh vegetables
Squash, eggplant and peanuts
Squash, eggplant and peanuts
Indian villagers sell eggplant and other vegetables
Indian villagers sell eggplant and other vegetables
Eggplant and other vegetables i
Eggplant and other vegetables i
Summer bounty - Fresh vegetables
Summer bounty – Fresh vegetables
Fresh vegetables on a metal grid
Fresh vegetables on a metal grid
Fresh vegetables on a metal grid
Fresh vegetables on a metal grid
Summer bounty - Fresh vegetables
Summer bounty – Fresh vegetables
Harvest - tomatoes & eggplant
Harvest – tomatoes & eggplant
Eggplant and Peppers isolated
Eggplant and Peppers isolated
Montage - India Markets, food and people
Montage – India Markets, food and people
Montage - India Markets, food and people
Montage – India Markets, food and people
Potatoes and eggplant for sale
Potatoes and eggplant for sale
Women selling eggplants and other fresh vegetables
Women selling eggplants and other fresh vegetables
Sausages, eggplant and peppers on the grill
Sausages, eggplant and peppers on the grill
Sausages, eggplant and peppers on the grill
Sausages, eggplant and peppers on the grill
Sausages, eggplant and peppers on the grill
Sausages, eggplant and peppers on the grill
Grilled sausages, eggplant and peppers
Grilled sausages, eggplant and peppers
Man sells eggplant
Man sells eggplant
Meze of leek pate, grilled eggplant and yogurt cajik,
Meze of leek pate, grilled eggplant and yogurt cajik,
Grilled eggplant
Grilled eggplant
Eggplant and other vegetables
Eggplant and other vegetables
Eggplant and tomatoes
Eggplant and tomatoes

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How to Cook Vegetables in Your Microwave Oven

 

Use your microwave more often

The microwave is underused for cooking from scratch. Anything that can be steamed, blanched or boiled, can be prepared faster and probably better in a microwave is an easy, quick and tasty way to cook vegetables. I’ll be showing how to cook fresh vegetables – frozen ones just need to use the directions on the package. An added bonus is you’ll loose fewer vitamins and other nutrients when microwaving.
Once microwaved, drain the water if any and the vegetables can be used directly, or as part of another recipe. For example, microwave potatoes [slightly underdone] for curried potato recipes. You can add a bit of virgin olive oil or butter. Or sprinkled with various fresh herbs like parsley, tarragon, sage, rosemary or thyme.Containers – I use glass only – either round bottomed, or flat bottomed. One big difference with microwave cooking is that size matters – so you need to experiment and adjust times and cooking levels. Also the wattage of ovens varies and makes a big difference. On my current microwave I do almost all cooking at 8 [of 10] and most vegetables cook in less than 5′. Times are for portions for 3-4 people. Microwaving also preserves more vitamins and minerals than harsher methods like boiling and steaming. So usually only 1/4 cup of water is sufficient. Also, we like our veggies slightly crunchy, so add time if you prefer softer.Cover the dish with plastic wrap and poke a few holes in the topMost vegetables can be blanched in 1′ in the microwave

How to microwave fresh vegetables

asparagus Allow 2-3′ for skinny ones, 5-8′ for thicker ones. You may need to trim the ends to fit in the dish. For thicker stalks, you can peel the lower third and get more consistent results.
squash For large squashes, like acorn or winter, either use 1 or 2 large pieces, or cut into 3″ squares. 8-10′ is normal here. For smaller squashes, especially when you can harvest smaller ones fresh, just cut into 1″ slices and microwave for about 3′

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

Seasoning:

  • 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

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