Microwave Vegetables Recipes
REALLY GOOD MICROWAVE VEGGIES
This is pretty fool-proof. Great use of the microwave and tastes good. You may use any vegetables you have available, fresh or frozen.
Provided by riffraff
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients.
- Sprinkle over veggies.
- Add hot water.
- Stir well and cook for 8 minutes on Full Power.
- Stir halfway through.
Nutrition Facts : Calories 213.5, Fat 7.4, SaturatedFat 5.4, Cholesterol 7.4, Sodium 627.3, Carbohydrate 30.5, Fiber 5.8, Sugar 6.6, Protein 9.2
HOW TO COOK FROZEN VEGETABLES IN THE MICROWAVE
Another basic recipe written down as I teach my older children the cooking skills they need to put good, simple food on their tables. Since microwaving is fast and because it preserves the flavors, colors, and textures without taking up room on the stove I probably do this 5 days out of 7. With slight variations in timing it works for any frozen vegetable. And once the veggies are cooked they can be dressed up with butter, olive oil, cheese, sauces, or garnishes as desired. Note -- this method is for the veggies that come loose in bags rather than packed in blocks.
Provided by 3KillerBs
Categories Vegetable
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Put vegetables into a covered, glass casserole or other suitable microwave cooking dish with a lid. Add water if you are making a solid, dense vegetable like Brussels sprouts or if you like your veggies soft-textured.
- Microwave on high for 4-5 minutes. Stir. Repeat twice. The vegetables should now be hot through but still bright-colored and firm.
- Continue the repeats if softer veggies are desired.
- Note -- microwaves vary tremendously. Ultra-high power versions will take less time. Older, lower-power versions will require more. Adjust so that you have 3 cook-stir cycles for the most even results.
- Serve plain or add whatever seasonings or sauces you desire.
Nutrition Facts : Calories 72.7, Fat 0.6, SaturatedFat 0.1, Sodium 53.4, Carbohydrate 15.3, Fiber 4.5, Protein 3.8
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