Does anyone know some really cool microwave veggie recipes?!
1 med. bunch broccoli, cut up
1 sm. head cauliflower, broken into flowerettes
1 med. zucchini squash, cut in 1/4" slices
1 med. green pepper, cut in 1/4" strips
1/2 c. fresh mushrooms, sliced
1/4 c. butter, melted
Seasoned salt
Lemon pepper
Place vegetables in 9" to 10" round dish or pie plate in circular fashion in order listed. Pour melted butter over vegetables. Sprinkle with seasoned salt and lemon pepper, as desired. Cover with plastic wrap. Cook in microwave on full power for 5 minutes, or until crisp tender
OR
GARDEN VEGETABLE CASSEROLE (Microwave)
2 sm. yellow squash, sliced
1 med. zucchini, sliced
1 sm. white onion, sliced
1 tomato, sliced
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. thyme
Place all sliced vegetables in microwave pan; toss slightly. Cover and microwave on full 8-10 minutes. For oven 20-25 minutes at 350 degrees.
OR
MICROWAVE VEGETABLE SOUP
1 lb. stew meat (cut in bites)
1/4 c. finely chopped onion (minced, dried, opt.)
2 lg. cans Veg-All (bite size)
1 sm. can peas
1 can green beans (opt.)
3 tbsp. flour
3 c. vegetable juice cocktail or tomato juice
Water
Salt & pepper
Corn (canned or frozen, opt.)
Prepare and cook stew meat (either by microwave or range) until done; place in large 2 1/2 or 3 quart heat resistant, non-metallic casserole dish. Drain the Veg-All and other canned vegetables, saving juice. Add vegetables (except peas) to stew meat with 1/4 cup water. Heat, covered on full power for 10 minutes or until veggies are tender. Stir mixture occasionally. Blend in flour. Add water (if needed) to liquid drained from vegetables to make 2 cups.
Gradually stir in vegetable juice cocktail (or tomato juice), water mixture and salt and pepper to taste. This is also your chance to get creative with your spice rack, if desired.
Heat, covered on full power for 10 minutes, stirring occasionally. Add peas and heat, covered, on medium power for 15 to 20 minutes, or until soup bubbles and peas are hot. Allow soup to stand 2 to 3 minutes before serving. Serves 8 to 12 people.
OR
MICROWAVE VEGETABLE SAUCE
2 tbsp. oil
1 c. onion, chopped
1 c. mushrooms, sliced
1/4 c. zucchini, chopped
1/3 c. carrot, finely chopped
2 cloves garlic, minced
1 (14 oz.) can whole, peeled tomatoes, undrainedtbsp. tomato paste
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
Grated Parmesan cheese
In a 2 quart microwave-safe bowl, stir together oil, onion, mushrooms, zucchini, carrot, and garlic. Microwave, uncovered, on high 4 minutes. Stir in tomatoes and break them up with the back of a spoon. Stir in the tomato paste, basil, oregano, thyme, salt, and pepper. Cover with wax paper and microwave on medium (50% power) 10 minutes. Let stand 3 minutes. Can be served over macaroni of your choice or spaghetti squash.
OR
MICROWAVED GLAZED VEGETABLES
1 (20 oz.) pkg. frozen baby carrots
1 (10 oz.) pkg. frozen pearl onions
1 (8 oz.) pkg. frozen sugar snap peas
1/2 c. brown sugar
4 tsp. cocoa powder
2 tsp. cornstarch
1/2 c. frozen orange pineapple juice concentrate
1/4 c. butter
In glass bowl, cook carrots and onions on high 12 minutes, stirring once. Drain, add peas. In another glass bowl, mix sugar, cocoa and cornstarch. Stir in juice. Add butter. Cook on high 5 minutes, stirring twice, until thickened. Add to vegetables; heat on high 3 minutes. Makes 6 to 8 servings.
JM
Answers: MICROWAVE VEGETABLE MEDLEY
1 med. bunch broccoli, cut up
1 sm. head cauliflower, broken into flowerettes
1 med. zucchini squash, cut in 1/4" slices
1 med. green pepper, cut in 1/4" strips
1/2 c. fresh mushrooms, sliced
1/4 c. butter, melted
Seasoned salt
Lemon pepper
Place vegetables in 9" to 10" round dish or pie plate in circular fashion in order listed. Pour melted butter over vegetables. Sprinkle with seasoned salt and lemon pepper, as desired. Cover with plastic wrap. Cook in microwave on full power for 5 minutes, or until crisp tender
OR
GARDEN VEGETABLE CASSEROLE (Microwave)
2 sm. yellow squash, sliced
1 med. zucchini, sliced
1 sm. white onion, sliced
1 tomato, sliced
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. thyme
Place all sliced vegetables in microwave pan; toss slightly. Cover and microwave on full 8-10 minutes. For oven 20-25 minutes at 350 degrees.
OR
MICROWAVE VEGETABLE SOUP
1 lb. stew meat (cut in bites)
1/4 c. finely chopped onion (minced, dried, opt.)
2 lg. cans Veg-All (bite size)
1 sm. can peas
1 can green beans (opt.)
3 tbsp. flour
3 c. vegetable juice cocktail or tomato juice
Water
Salt & pepper
Corn (canned or frozen, opt.)
Prepare and cook stew meat (either by microwave or range) until done; place in large 2 1/2 or 3 quart heat resistant, non-metallic casserole dish. Drain the Veg-All and other canned vegetables, saving juice. Add vegetables (except peas) to stew meat with 1/4 cup water. Heat, covered on full power for 10 minutes or until veggies are tender. Stir mixture occasionally. Blend in flour. Add water (if needed) to liquid drained from vegetables to make 2 cups.
Gradually stir in vegetable juice cocktail (or tomato juice), water mixture and salt and pepper to taste. This is also your chance to get creative with your spice rack, if desired.
Heat, covered on full power for 10 minutes, stirring occasionally. Add peas and heat, covered, on medium power for 15 to 20 minutes, or until soup bubbles and peas are hot. Allow soup to stand 2 to 3 minutes before serving. Serves 8 to 12 people.
OR
MICROWAVE VEGETABLE SAUCE
2 tbsp. oil
1 c. onion, chopped
1 c. mushrooms, sliced
1/4 c. zucchini, chopped
1/3 c. carrot, finely chopped
2 cloves garlic, minced
1 (14 oz.) can whole, peeled tomatoes, undrainedtbsp. tomato paste
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
Grated Parmesan cheese
In a 2 quart microwave-safe bowl, stir together oil, onion, mushrooms, zucchini, carrot, and garlic. Microwave, uncovered, on high 4 minutes. Stir in tomatoes and break them up with the back of a spoon. Stir in the tomato paste, basil, oregano, thyme, salt, and pepper. Cover with wax paper and microwave on medium (50% power) 10 minutes. Let stand 3 minutes. Can be served over macaroni of your choice or spaghetti squash.
OR
MICROWAVED GLAZED VEGETABLES
1 (20 oz.) pkg. frozen baby carrots
1 (10 oz.) pkg. frozen pearl onions
1 (8 oz.) pkg. frozen sugar snap peas
1/2 c. brown sugar
4 tsp. cocoa powder
2 tsp. cornstarch
1/2 c. frozen orange pineapple juice concentrate
1/4 c. butter
In glass bowl, cook carrots and onions on high 12 minutes, stirring once. Drain, add peas. In another glass bowl, mix sugar, cocoa and cornstarch. Stir in juice. Add butter. Cook on high 5 minutes, stirring twice, until thickened. Add to vegetables; heat on high 3 minutes. Makes 6 to 8 servings.
JM
Slice garlic and add it to some olive oil in a microwave safe dish. Microwave for about 1 1/2 minutes or until slightly browned. Add already thawed frozen broccoli, microwave for about 3 - 4 minutes. Mix and top with sliced almonds.
1. Go here:
http://www.bellaonline.com/articles/art3...
2. Winter Squash, Baked Whole (one of our favorites):
1 whole acorn or butternut squash (do not cut open),
Wash the squash and poke holes with a fork to allow steam to escape. Place on a plate or paper plate. Microwave 5 to 8 minutes until tender.....push a folk in easily. Cut open, clean out the seeds and season with any of the following: butter, brown sugar, honey, cinnamon, sausage, or maple syrup.
(I cook several and mash them together, add maple syrup, divide, and freeze for future suppers)
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Baked Potatoes, or Sweet Potatoes:
There are two ways to bake these potatoes:
a. Wrap in "microwave" cling wrap, bake about 7 minutes per potato, let stand about five minutes or while you are cooking the rest of supper.
b. Or do not wrap potatoes, punch with folk to let heat escape, cook about 7 minutes per potato, wrap in foil and set aside while you cook rest of supper.
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Corn on the cob:
This method is much easier than cooking in the husks.
Remove all husks and clean off the silk, run under water, but do not dry, immediately wrap in waxed paper or microwave plastic wrap, leave the ends open, place in the microwave for about 6 to 8 minutes (for a 700w oven), remove and wait one minute before serving.
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All raw vegetables and fruits can be cut up and cooked in 1/4 cup of water, covered with a lid, for just a few minutes. Keep a close watch on them so they do not overcook.
Microwave Lemon Garlic Broccoli
15 min | 15 min prep | SERVES 8
Ingredients
1 (14 ounce) bag frozen broccoli florets , cleaned and cut into florets or
2 heads fresh broccoli , cleaned and cut into florets
1/4 cup water
2 tablespoons olive oil
1 tablespoon lemon juice , bottled is fine
2 garlic cloves , minced or
1 teaspoon garlic powder
1 teaspoon salt , adjust to your taste
1 teaspoon red pepper flakes (optional)
Directions
1Microwave broccoli and water in covered bowl on high for 6 minutes or til crisp tender.
2While it is cooking mix the rest of the ingredients together.
3Drain cooked broccoli.
4Pour lemon garlic mixture over broccoli and mix to coat.
5If using fresh garlic cover the dish and let sit for about 2 minutes to allow heat from broccoli to "cook" and remove the raw taste from the garlic.
6If using garlic powder you are ready to serve.