Microwave Recipes That Will Keep You Cooking

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Microwave Recipes That Will Keep You Cooking

In this Article:

Perfectly Cooked Broccoli

Shortcut Roasted Potatoes

Steamed Spinach

Melt In Your Mouth Mushrooms

 

Microwave Magic

 
Are you finding it a challenge to get healthy, square meals on the table?
 
Or, are you looking for ways to shave time from the cooking process without shaving flavor?
 
You’re in the right place. Read on for easy microwave recipes that will help you get dinner on the table in a breeze.
 
We all know microwave ovens are uber convenient for reheating meals and coffee. But they can do so much more.
 
The microwave oven is also great for:
 
· Steaming vegetables
 
· Precooking and par-cooking some items like potatoes
 
· Steaming rice, and more (stay tuned for a later update)
 
For this article, let’s talk about steaming and precooking veggies.
 
 

Why Microwave Recipes?

 
Perfect for weeknight meals, the time and effort savings are undeniable. From prep, to cook, to clean up.
 
Cook and serve your steamed vegetables in the same bowl. Then pop it in the dishwasher. No need to dirty a pot or pan.
 
When entertaining, put your big effort into the main course and choose an easy side prepared in the micro.
 
Trust us, nobody will know if you follow our easy and delicious microwave recipes below.
 
The microwave is also your friend on hot days when you don’t want a hot kitchen.
 
And, on those special occasions when you’re a kitchen warrior… say on Thanksgiving… when stovetop space is at a premium.
 
The microwave oven is a great place to prepare an extra vegetable side dish.
 
 
Pin - Microwave Recipes | Sister Spice Easy Everyday Gourmet
 
 

The Method

 
Most vegetables have a high water content. And for that reason, microwave cooking and vegetables are bosom buddies.
 
This cooking method produces a quality likened to traditional steaming.
 
 
There’s less time in cooking…  a fraction of the time it takes with other cooking methods. And there’s little or no water needed. So there’s also less leaching into the water.
 
Also, unlike most other techniques, there’s no fat needed during cooking.
 
We add any fats in the form of compound butter or extra virgin olive oil after cooking for flavor or not at all.
 
 

A Few Rules

 

Power Level + Timing

 
Successful microwave cooking is all about balancing power and time.
 
You’ve likely experienced an over-microwaved morsel of food-turned-rubber at some point.
 
It’s easy to overcook foods if microwaved too long with too much power.
 
When reheating foods, we always opt for 30-50% power level for more even heating.
 
Start at 1 minute, then add 30-second intervals until your food is warmed through. Without being further cooked.
 
For these microwave recipes, we’re using 100% power.
 
Here’s the thing: microwave oven power output varies greatly. So cook time is approximate in all microwave recipes.
 
A good rule of thumb: when reaching the minimum cook time in a recipe, check your veggies in 30-second intervals.
 
Cook time can be added to under-cooked food. But once overcooked, you’re done. Or overdone… literally.
 
Stirring the food at the mid-way point ensures even cooking.
 
A tight-fitting plate over your bowl when directed is key. This method retains moisture to prevent food from drying out.
 
Microwave Recipes - step 4 | Sister Spice
 
Leaving microwave recipes covered for a minute post cook time adds more cook/steam time.
 
 

Keep it safe.

 
When removing cooking vessels from the microwave, they often become hot.
 
ALWAYS USE CAUTION AND REMOVE WITH HOT PADS OR GLOVES.
 
Also, use caution when removing plates from bowls as steam is deceptively hot and can burn you.
 
To avoid escaping steam, lift from the side and away from you.
 
 

Steer clear of plastic and metal.

 
Choose microwave and oven-safe vessels. We like to use a tight-fitting microwave-safe plate for the lid.
 
Even though some plastic states it is microwave safe, it’s not for us. Plastic is known to leach into foods when heated.
 
That includes plastic wrap and dishes.
 
Always avoid metal and metal trimmed dishes. They are not microwave-oven safe.
 
 

Tools for Safe + Easy Microwave Cooking

 

Microwave Recipes to Make Tonight

 

Perfectly Cooked Broccoli

Ingredients:

1-2 broccoli bunches (1½ pounds). Can substitute pre-cut broccoli florets.

1/3 cup water

Sea salt, to taste

Freshly ground black pepper, to taste

2 tablespoons garlic herb compound butter (optional)

Lemon juice (optional)

Lemon zest (optional)

Red pepper flakes (optional)

Grated Parmesan cheese (optional)

 

Step 1:

Position the head of broccoli upside down on the cutting board. Hold the stem end at an angle. Cut off the florets. Slice larger florets in half.

Step 2:

With a vegetable peeler or a knife, remove any tough or dry areas along the stalk. Cut the stem into ¼” rounds. Note: For a very tender stalk, peel or cut away the outer layer (approximately 1/8 inch) before slicing the stem into rounds.

Step 3:

Place the broccoli florets and the water in a large microwave-safe bowl.

Step 4:

Cover the bowl with a large microwave-safe dinner plate. Ensure the plate completely covers the bowl and fits snuggly. Microwave on high for 5 minutes.

Step 5:

Using potholders, carefully remove the bowl and plate from the microwave. Keep the bowl covered for an additional minute.

Step 6:

Drain the broccoli in a colander set in the sink. Place compound butter in the bottom of the bowl used to cook the broccoli.

Step 7:

After draining, place the broccoli back in the bowl. Stir to combine. Alternately melt the butter in a small microwave-safe bowl in 15-second intervals at 30% power until it melts. Toss the broccoli with the melted butter and serve.

Additional Notes:

If you prefer very tender broccoli, microwave it for an additional minute. 

Stores well in a covered container in the refrigerator for up to 5 days.

Shortcut Roasted Potatoes

 

This is a “precook” microwave recipe. Much like the classic method for the perfect french fry, roasted potatoes are far more delicious when you start with cooked potatoes. This recipe will also save 20-30 minutes of oven time. These microwave precooked potatoes are also perfect for potato salads (unroasted).

Ingredients:

4 medium Gold potatoes or Red Potatoes (approximately 1 ¼ pounds)

3 tablespoons extra-virgin olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

1 tablespoon fresh rosemary minced (optional)

 

Step 1:

Adjust an oven rack to the middle position. Preheat the oven to 400 degrees Fahrenheit.

Step 2:

With a vegetable brush, scrub the potatoes under cold water. Pierce the potatoes 3-4 times on each side with a knife tip or a fork. This allows steam to escape while the potatoes cook in the microwave.

Step 3:

Place the potatoes directly on paper towels, uncovered in the microwave. Microwave on high for 4 to 5 minutes. Remove the potatoes carefully with hot pads to a cutting board. Continue cooking in 30-second intervals until the potatoes are tender. Insert a knife into the flesh to check for tenderness. Note: If the potatoes are small, cut the cooking time in half. Alternately, if the potatoes are large, the cooking time needs to be increased.

Step 4:

Slice the potatoes in half lengthwise. Slice each half in half again, lengthwise. Slice the wedges into 3 or 4 equal pieces.

Step 5:

  1. On a parchment lined baking sheet or directly on the baking sheet, scatter potatoes. Drizzle with olive oil. Sprinkle with salt and pepper.

Step 6:

With your hands, toss to evenly distribute the olive oil on the potatoes. Spread the potatoes out in a single layer leaving space in between the pieces, as pictured above.

 

Step 7:

Bake for 20 minutes. Remove the baking sheet from the oven. With a spatula or tongs, flip potatoes to crisp the other side. Continue to roast for 15-25 additional minutes until the potatoes are golden brown.

Step 8:

If adding fresh rosemary, remove the baking tray from the oven during the last 3 minutes of baking, sprinkle over the potatoes and finish baking.

Steamed Spinach

 

Ingredients:

12 ounces of baby spinach, thoroughly washed

4 tablespoons of water

Sea salt, to taste

Freshly ground black pepper, to taste

1½ tablespoons extra virgin olive oil

 

Step 1:

In a large microwave-safe bowl, place the spinach and the water. Cover the bowl with a dinner plate, large enough to completely cover the bowl and with a snug fit.

Step 2:

Microwave on high power for 2 minutes. With hot pads remove the bowl from the microwave. Remove the plate with hot pads. Use tongs to stir spinach. This ensures even cooking. Cook for an additional 1-2 minutes. Spinach is cooked when it is reduced in volume by half and wilted.

Step 3:

Drain the spinach in a colander placed in the sink. Press on the spinach to push residual liquid from the greens. Add spinach to the bowl. Add olive oil, salt, and pepper. Toss with tongs to combine.

Melt in Your Mouth Mushrooms

 

You won’t need a sauté pan for these delicious button delights. The microwave cooking method concentrates the flavor of the mushrooms. And softens them to the perfect bite.

Wonderful as an add-on to pizzas, burgers, steaks, and other vegetables… these little gems will elevate your dish.

They’re also delicious on their own, as a simple tapa or side.

We like Cremini mushrooms for this recipe. The dark color mimics the dark pan sear in a classic sauté. While adding a deep, earthy Unami flavor.

Ingredients:

1 pound of Cremini Mushrooms

1-2 tablespoons extra-virgin olive oil or, for additional flavor, use our Garlic Herb Compound Butter

Sea salt, to taste

Freshly ground black pepper, to taste

Step 1:

Wash the mushrooms just before ready to use. Place on a paper towel to dry. Alternately, wipe mushrooms with a damp paper towel to remove dirt and debris.

Step 2:

Slice into ¼ inch slices.

Step 3:

Place the mushroom slices in a microwave oven-safe bowl. Cover with a large dinner plate that fits snugly over the bowl. Microwave on high for 4 minutes. With hot pads, remove the mushrooms from the microwave oven and stir.

Step 4:

Cook in additional 30-second increments until mushrooms have released liquid and are tender.

Step 5:

Drain the mushrooms in a large strainer over a bowl if you would like to save the liquid for another use.

Step 6:

Drizzle the mushrooms with olive oil, salt, and pepper. Or a add a simple compound butter like our Garlic Herb Butter. Stir to combine.

Additional Notes:

If draining the mushrooms from the broth to toss with butter or olive oil, save the broth and add to a vegetable stock. The broth, like the mushrooms, is loaded with nutrients.

 

OTHER RECIPES YOU MAY LIKE

Microwave Steamed Asparagus

Easy Compound Butters

Easy Cauliflower Rice Recipes

 

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