Browsed by
Tag: Microwave Cookery

Microwave Caramels

Microwave Caramels

microwave-caramels-edit+text21/2 cup unsalted butter (don’t use salted it will splatter like crazy)
1/2 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup sweetened condensed milk
1/8 tsp salt
3/4 tsp vanilla extract
Maldon sea salt or fleur de sel (optional)

Directions
Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted.
To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 – 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball – nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will will vary slightly based on the wattage of your microwave and the size of the bowl you use).
Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator until set, about 20 – 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Microwave Potato Chips

Microwave Potato Chips

potatochipsfinal

1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed

2 teaspoons or so of extra-virgin olive oil

1/2 teaspoon salt

Cooking spray

Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.  Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.

Storage: Store in an airtight container for up to 3 days.

(makes 4 servings, 12-14 chips each)

Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)

Microwave Caramels

Microwave Caramels

microwave-caramels-edit+text21/2 cup unsalted butter (don’t use salted it will splatter like crazy)

1/2 cup light corn syrup

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup sweetened condensed milk

1/8 tsp. salt

3/4 tsp. vanilla extract

Maldon sea salt or fleur de sel (optional)

 

Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic, something micro safe glass or ceramic), heat in microwave until melted. To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I recommend taking it out around 6 and testing either with a candy thermometer which should register between 238 – 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it from the water and it should have formed a small pliable ball – nothing too soft or too hard. If it needs a little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20 seconds but will vary slightly based on the wattage of your microwave and the size of the bowl you use). Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator until set, about 20 – 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then cut each row into three) and wrap in cut rectangles of wax paper.

Garlic Potato Wedges

Garlic Potato Wedges

2 Cloves Garlic, minced

1/2 T. Pepper

2 T. Olive Oil

4 tsp. Soy Sauce

1 T. Paprika

8 Medium Potatoes

 

in a 9×14 baking dish mix all ingredients but potatoes.  Mix and microwave 30 seconds.  Cut potatoes into 6 wedges each.  Stir potatoes into the oil mix and return to microwave, covered with waxed paper.  Microwave until tender.  For crispy potatoes, bake in oven at 375 until desired doneness.

Microwave Bacon Omelet

Microwave Bacon Omelet

2 whole eggs

1/2 C. liquid egg substitute

2 T. skim milk or low-fat plain soy milk

4 slices Canadian bacon, chopped

 

Beat egg, egg substitute, and milk together. Pour into a 9-inch pie plate. Sprinkle Canadian bacon on top and cover with waxed paper. Microwave on high 4 minutes, stirring once during cooking. Remove from microwave and keep covered. Let stand 1 to 2 minutes. Fold in half. Serve immediately.

 

Yield: 1 serving

Calories: 161

Fat: 7g

Fiber: 0g

Fat Smash Apple Crisp

Fat Smash Apple Crisp

2 C. Chopped Apples 

1 tsp. Ground Cinnamon 

1/2 C. Quaker Old-Fashioned Instant Oatmeal 

1 C. Water 

 

Place chopped apples in a microwave safe dish. Sprinkle with cinnamon and toss to coat. Microwave on high for 2-3 minutes. Add dry oats and water, and microwave for 1 minute more. Stir well before serving. 

Roz’s Easy Microwave Risotto with Pear and Fennel

Roz’s Easy Microwave Risotto with Pear and Fennel

½ cup finely chopped sweet onion
2 tablespoons butter
1 garlic clove minced
¼ cup olive oil (est)
1 cup uncooked Arborio rice
3 cups chicken broth
¼ cup white wine
1/3 cup grated Parmesan
1 pear, peeled & chopped
1 fennel bulb, sliced

Stir first three ingredients together with a tablespoon of oil in a microwaveable bowl – microcook 3 minutes. Stir in rice and microwave 2 more minutes. Stir in 2 ¾ cup broth and ¼ cup wine. Cover tightly with plastic wrap or glass cover and microcook 9 minutes. Carefully swirl bowl around to mix a bit without uncovering and cook another 8 minutes. While rice cooks, drizzle fennel with oil to coat and add salt and pepper to taste. Roast in the oven for 350 degrees on a parchment lined pan. Peel pears, toss in oil, season with salt and pepper and add to the fennel pan after 10 minutes have elapsed. Remove rice from microwave and stir in cheese and remaining ¼ cup broth, stirring until creamy. Stir fennel and pears into rice and serve.