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Help! Microwave Dinners Needed


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Yikes!!!!! Our range/oven decided not to work. I am so bummed and tired of using the microwave. Anyone have any ideas on some great homemade dinner/lunches that can be done in the radiation box (LOL). Eggs just don't come out right. :cry: Enchiladis seem to come out okay. Veggies seem to turn out okay. I am open to anything. Pleeeeeaaaasssseeee.

Linna :sunshine:

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Bacon seems to cook OK in the Microwave. I like Philly cream cheese spread over a tortillas, nuked for 40 sec and then topped with pre-nuked chopped bacon. Roll up like a burrito.

YUMMMMM. My husband is out the door for bacon! Sounds fabulous.

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I have one of those electric sandwich makers (express 101 its called)...they work great - just like the commercial says it does. I bought it at the local store for a reasonable cost and it works so well, I rarely use my stove now! This may be an alternative solution to your stove "challenge".

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hi Linna..

There is an Aussie chef she does a lot of Microwave cooking. SHe is Jenelle Bloom. She does a Food site called Taste.com.AU

This a non microwave recipe

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Corn & avocado salad

Serves 4 (as side dish)

1/4 cup extra virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon caster sugar

3 corn on cob, husk on

2 firm ripe hass avocado, peeled, chopped 100g bag baby asian salad leaves

1 Whisk the oil, vinegar, sugar and salt and pepper together in a bowl. Carefully peel back the corn husks and remove the fine silks. Reposition the husks back over the corn. Tie with string to secure. Soak the corn in a bowl of cold water for 5 minutes. Drain well, shaking the corn. Microwave the corn cobs for 5-6 minutes on High/100% until kernels are just tender. Remove the husks and set aside to cool for 5 minutes. Cut the kernels from the cob and add to the dressing, stir to coat, set aside cool 5 minutes. Add the avocado and asian salad leaves and toss gently to coat. Serve

Recipe by Janelle Bloom, from Family Food & Weekend Feasts.

Green chicken curry

Serves 4

700g chicken thigh fillets, trimmed

11/2 tbs vegetable oil

1 red onion, cut into thin wedges

3 tbs green curry paste

400ml can coconut milk

100g snow peas, trimmed, shredded

1 lime, juiced

3 tsp fish sauce

1 tbs grated palm sugar

150g baby spinach leaves

50g bean sprouts, trimmed

steamed jasmine rice, to serve

coriander leaves and thinly sliced red chilli, to serve

1 Thinly slice the chicken across the grain. Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add one-quarter of the chicken. Stir-fry for 1-2 minutes or until golden. Remove to a plate. Repeat with oil and remaining chicken in three batches.

2 Reduce heat to medium-high. Add remaining oil and onions to the wok, stir-fry 1-2 minutes or until onion softens slightly. Add curry paste and cook, stirring, for 20-30 seconds or until aromatic.

3 Add the thick top layer of the coconut milk and cook for 1 minute or until it splits (this is known as cracking the milk), add the remaining coconut milk. Bring to the boil. Reduce heat to low and return the chicken and juices to the wok. Simmer for 5-10 minutes or until chicken is cooked through. Add snow peas and stir-fry 1 minute

4 Combine the 2 tbs lime juice, fish sauce and palm sugar and stir into the curry. Remove from the heat and stir in the spinach until just wilted then add the sprouts.

5 Spoon rice into bowls, ladle of the curry, top with coriander and chilli if desired. Serve.

Recipe by Janelle Bloom, from Fast Fresh & Fabulous.

Chocolate caramel tray-bake slice

Makes 18

1 cup plain flour

1/2 cup brown sugar

1/2 cup desiccated coconut

125g butter, melted

500g hazelnut milk chocolate, broken into squares (Cadbury brand see tip)

1 cup shredded coconut

395g can sweetened condensed milk

Icing sugar, to serve, optional

1 Preheat oven to 180°C no fan/160C fan forced. Grease and line base and sides of a 16cm x 26cm (base) slab pan with baking paper, allowing a 2cm overhang on both long sides.

2 Combine the flour, brown sugar and coconut in a bowl. Add butter and stir to combine. Press mixture over the base of the prepared pan. Bake 10-15 minutes or until light golden. Set aside to cool.

3 Scatter the chocolate over the cooled base. Sprinkle with coconut. Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk. Bake for 28-30 minutes or until edges are golden and centre is firm to touch. Allow slice to cool completely in pan. Sprinkle with icing sugar the cut into pieces to serve.

Tip During easter replace the hazelnut chocolate with caramel filled easter eggs that have been chilled in the freezer for 30 minutes before step 3.

Recipe by Janelle Bloom, from Fab Food for Family & Friends.

Prawn & watermelon salad

Serves 4

750g cooked prawns, peeled , deveined

1kg seedless watermelon, peeled, chopped 100g baby spinach leaves

1/2 cup walnuts, toasted, chopped

1/4 cup mint leaves, finely shredded

125g greek feta

1 tablespoon sesame seeds, toasted

Crusty bread, to serve

dressing

1/4 cup extra virgin olive oil

1 large lime, juiced

3 teaspoons honey

1 teaspoon Dijon mustard

1 For the dressing, combine oil, 11/2 tablespoons lime juice, honey and mustard together in a heatproof microwave-safe bowl. Microwave, uncovered on High/100% for 15 seconds to dissolve the honey. Season with salt and pepper and whisk until well combined. Set aside to cool.

2 Combine the prawns, watermelon, spinach, walnuts and mint in a bowl. Crumble over the feta.

3 Pour the dressing over the salad just before serving and toss gently to combine. Sprinkle over the sesame seeds and serve with crusty bread as a main.

Recipe by Janelle Bloom, from Family Food & Weekend Feasts

Beef, basil & peanut stir-fry

Serves 4

600g beef fillet, trimmed

2 Asian eshalots, peeled, quartered

2 large garlic cloves, crushed

3cm piece ginger, peeled, sliced

1 long red chilli, halved, deseeded, chopped

3 tablespoons peanut oil

1 small red capsicum cut into thin strips 125g green beans, trimmed, cut 6cm lengths

1 tablespoon fish sauce

1 tablespoon ketcup manis

1 bunch thai basil, leaves removed

100g bean sprouts, trimmed (see jb tip)

1/4 cup roasted salted peanuts

Cooked jasmine rice, to serve

1 Thinly slice the beef across the grain (this helps keep the beef tender as it cooks). Combine the eshalots, garlic, ginger, chilli and 2 teaspoons of the oil in a food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat.

2 Heat the wok over high heat until hot (don’t add the oil yet as the oil will burn before the wok is hot enough for cooking). Add 2 teaspoons oil and swirl to coat the wok. Add one quarter of the beef and stir-fry for 30 seconds until sealed. Remove to a clean bowl. Repeat with oil and beef in three batches (cooking meat in batches means wok stays very hot, searing the meat not stewing it).

3 Add the remaining oil and swirl to coat the wok. Add the capsicum and beans and stir-fry for 30 seconds until the vegetables are well coated in the oil. Return all the beef and any juices to the wok with the fish sauce and ketcup manis and stir-fry until well coated. Remove from the heat add the basil, bean sprouts and peanuts and toss until basil starts to wilt. Serve with rice.

jb tip bean sprouts thrive in cold water. On arriving home from the shops tip them into a bowl of cold water, cover and refrigerate. Not only will they stay fresh for up to a week they will remaining crisp.

Recipe by Janelle Bloom, from My Favourite Food for all Seasons

Processor orange cake

Serves 8

2 (about 220g each) navel oranges, washed (see jb tip) 185g butter, softened 1½ cups caster sugar

1 teaspoon vanilla extract

3 eggs

2¼ cups self-raising flour

Drizzly orange icing

½ cup white sugar

1 orange, juiced

1 Preheat the oven to 160°C fan forced/170°C no fan. Lightly grease a 22cm (base) round or springform pan then line the base with baking paper.

2 Cut the oranges in quarters and remove any seeds and the thick centre core if there is any, then roughly chop. Place the orange, skin and all into the processor and pulse until roughly chopped. Add the butter, caster sugar and vanilla, pulse until combined (don’t worry if mixture looks curdled). Add the eggs, pulse to combine then add the flour and pulse until all the flour is distributed (see jb tip).

3 Spoon the mixture into the cake pan and smooth the surface. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Stand in the cake pan for 10 minutes before removing the side turning onto a wire rack. Turn upright.

4 For the drizzly orange icing, working quickly, combine the white sugar and 1/4 cup of the orange juice in a bowl then quickly spoon over the warm cake. Set aside to crystallize and cool.

jb tip Navel oranges are perfect for this recipe as they have minimal pith and usually no seeds. The weight is important to the recipes success and as they vary considerably throughout the year, be sure you use oranges of similar weight above, even if you need to trim them.

jb tip:Don’t over process at this stage, just small instant bursts of the motor until you no longer see any flour.

Recipe by Janelle Bloom, from My Favourite Food for all Seasons

Roasted cauliflower & chickpea dip

Serves 8

1/3 cup Greek yoghurt (see jb tip)

400g cauliflower, trimmed

2 garlic cloves, peeled

100ml extra virgin olive oil

1 teaspoon ground cumin

400g can chickpeas, drained, rinsed

2 tablespoons organic tahini

1/2 lemon, juiced

2 teaspoons drained capers

1 tablespoons pine nuts, toasted

Extra virgin olive oil & baby rocket leaves, to serve Toasted Turkish bread, to serve

1 Preheat oven 200°C fan forced. Thinly slice the cauliflower and place into a roasting pan. Add the garlic to the pan then drizzle with 2 tablespoons of the oil, sprinkle with cumin and season with salt and freshly ground black pepper then toss to coat the cauliflower.

2 Roast for 12 minutes, stirring the cauliflower after 6 minutes, it should just be tender. Cover with a clean tea-towel and set aside in the pan to cool to room temperature.

3 Squeeze the soft roasted garlic from the skin. Combine roasted garlic, cauliflower, chickpeas, tahini, lemon juice and remaining 60ml oil in a food processor. Process until smooth. Transfer mixture to a bowl, taste and season with salt and pepper. Stir in the yoghurt, press a piece of plastic wrap onto the surface of the dip and refrigerate until ready to serve.

3 To serve spoon dip onto a plate, scatter over the capers and pine nuts. Drizzle with a little extra virgin olive oil and top with rocket if desired. Serve with Turkish bread.

jb tip: If time permits, spoon Greek yoghurt into a sieve lined with muslin and place over a bowl. Cover and refrigerate 4-8 hours to allow excess liquid to drain off leaving a beautiful thick yoghurt.

Recipe by Janelle Bloom, from My Favourite Food for all Seasons

Seared sirloin with fresh green salsa

Serves 4

600g piece beef sirloin (see jb tip)

2 tablespoons extra virgin olive oil

2 tablespoons thyme leaves

Baby cress, to serve

Fresh green salsa

1 small lemon, juiced

1/4 cup extra virgin olive oil

1/2 teaspoon caster sugar

1 teaspoon Dijon mustard

1/3 cup flat-leaf parsley leaves, finely chopped

1 long green chilli, seeded, finely chopped

4 green onions, finely chopped

2 tablespoons drained baby capers, chopped

1 garlic clove, finely chopped

1 For the fresh green salsa, whisk the lemon juice, oil, sugar, mustard and salt and pepper together in a bowl. Combine the parsley, chilli, green onions, capers and garlic and stir into the lemon mixture. Set aside.

2 Slice the steak into thin steaks (see jb tip). Place onto a board in a single layer and flatten with a meat mallet until wafer thin. Drizzle with olive oil then scatter over the thyme leaves, season with salt and pepper. Use your fingertips to rub the oil and seasoning into both sides of the steak.

3 Heat a large heavy-based frying pan over high heat until very hot. Cook the steak, in batches for 30 seconds on each side then transfer to a platter. Spoon the green salsa over the hot steaks and serve with roasted tomato & mozzarella salad (see recipe page 44).

jb tip: You can ask your butcher to do this. Essentially you need 8 thin ‘minute’ steaks flattened with a meat mallet.

Recipe by Janelle Bloom, from My Favourite Food for all Seasons

COOKING TIPS

Egg tips...

1 Eggs are best stored in their carton in the fridge, with the pointed end down as this helps keep the yolk centered and prevents damage to the air cell at the other end.

2 Store unbroken egg yolks in a cup, covered with a little cold water for up to 3 days in the fridge.

3 Store eggwhites in an airtight container in the fridge for up to 1 week. Alternately egg whites can be frozen for up to 6 months. Thaw in the fridge before using. 1 eggwhite is approximately 11/2 tablespoons or 30ml.

4 To test if an egg is fresh, place in a deep bowl of cold water. If fresh it will almost always lie on the bottom, a stale egg will float blunt end up. A thin, weak shell or shell with a hairline fracture will also float, discard floating eggs just to be safe.

Melting chocolate in the microwave...

1 When melting chocolate in the microwave always break or chop it into even size pieces so the chocolate will melt evenly.

2 Use a clean, dry, heatproof, microwave-safe bowl (like Pyrex) not plastic, as plastic can retain moisture that will cause the chocolate to ‘sieze’.

3 Stir every 30 to 60 seconds as chocolate holds its shape in the microwave so may look like it has not melted but actually has.

4 Always use a metal spoon to stir, wooden spoons retain moisture after they are washed and can cause the chocolate to sieze.

5 Melt chocolate uncovered.

6 When melting chocolate on its own, good-quality chocolate should be melted in 1 minute bursts on Medium/50% power, stirring every after every minute, whilst compound chocolate can be melted on High/100% power, stirring every 30 seconds.

7 When melting chocolate with butter, cream or a liquid like coffee a Medium-high/70% power should be used.

Choosing the correct pasta shapes...

For bakes use thicker pasta shapes such as penne, tortiglioni, lasagne and cannelloni as these shapes will withstand additional cooking in the oven without breaking down.

Pasta shapes with grooves or twists such as shells, penne or twists are great for chunky meat and vegetable sauces as the grooves allow the sauce to fill the pasta.

Use small shaped pasta with grooves such as bow ties (farfalle) small twists (fusille) or small shells for warm or cold salads as the will combine more easily with other ingredients the same size.

Long shaped pasta like spaghetti, bavette or fettuccine go well with smooth cream sauces or oil based sauces like pesto. Their light density also complements seafood & tomato based sauces.

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© 2008 Culinary in Bloom

web design by magicdust

and some more recipes too.

I usually if i am in a hurry do Honey Soy chicken drumsticks or wings in the Microwave.

If you have a section for roasting chicken. menu let it go thru the whole time then when it says it is done enjoy your meal.

turn the pieces over and layer some of the sauce over the chickens and do the whole proceedure of cooking again.

do you have a slow cooker, If you oven is out. you can use a slow cooker from after breakky you can put a meal on.

Then later microwave some pasta or rice, or couscous is easy.

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Original recipe makes 8 servingsChange Servings

2 cups water

4 teaspoons gluten-free chicken bouillon granules

1 tablespoon dried minced onion

1 tablespoon butter

2 teaspoons dried celery flakes

1 teaspoon dried parsley

1/4 teaspoon salt

1/8 teaspoon dried sage

1/8 teaspoon dried thyme

2 cups instant white rice

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Directions

Combine water, chicken bouillon granules, minced onion, butter, celery flakes, parsley, salt, sage, and thyme in a microwave-safe 2-quart container. Heat in microwave oven on high until boiling, 2 to 3 minutes. Remove from microwave, stir rice into the liquid, and cover. Let rice stand until liquid is absorbed, 5 to 8 minutes. Stir well and serve.

Add 1 can of chicken for really good chicken and rice!

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Microwave Meatloaf

I have not tried this but my daughter said it was good. Mind you she is the one that thought a letter opener was a knife!

1 (8 ounce) can tomato sauce

1/4 cup brown sugar

1 teaspoon prepared mustard

2 eggs, lightly beaten

1 onion, minced

1/4 cup minced green bell pepper

1/4 teaspoon garlic powder

1/2 cup saltine cracker crumbs

1 teaspoon salt

1/4 teaspoon ground black pepper

2 pounds extra lean ground beef

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Directions

In a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved.

In a large mixing bowl, mix the eggs, minced onion and green pepper, garlic powder, cracker crumbs, salt, and black pepper; mix in the ground beef and half the tomato sauce mixture, stirring until the meat loaf is thoroughly combined. Place the meat mixture into a 2-quart microwave-safe baking dish. Spread the remaining tomato sauce mixture over the meat loaf.

Cook in microwave oven on High setting until set, the juices run clear, and meat is no longer pink inside, 10 to 15 minutes depending on power of microwave oven. An instant-read meat thermometer, inserted into the center of the loaf, should read 165 degrees F (75 degrees C). Drain any grease from the dish as soon as loaf is cooked; allow to stand, uncovered, 10 to 15 minutes before serving.

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Goolash in the microwave

1 (8 ounce) package uncooked elbow macaroni

1 pound ground beef

1 cup diced onion

1 cup sliced celery

1 tablespoon minced garlic

1 (14.5 ounce) can diced tomatoes

1 (10 ounce) can tomato sauce

1 tablespoon sugar

1 tablespoon paprika

1 teaspoon dried oregano

1/4 teaspoon caraway seed

1 pinch cayenne pepper, or to taste

1 teaspoon salt

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Directions

Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.

Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.

Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.

Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.

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MEXICAN LASAGNA

1 lb. ground beef

1/4 c. onion

1 (12 oz.) jar salsa

8 corn or flour tortillas

1 c. refried beans

1 c. sour cream

1 c. shredded Cheddar cheese

Shredded lettuce, chopped tomatoes & sliced black olives for garnish

Crumble beef into a dishwasher-safe plastic colander suspended over a 1 quart casserole. Microwave on high 4-5 minutes, or until no longer pink (add onions and stir midway through cooking). Discard drippings and place meat in same casserole. Stir in 1/2 cup of the salsa. Spread 1/4 cup of the salsa in a 10 inch pie plate. Top with 4 tortillas. Spread with 1/2 cup of the beans, half the beef mixture, 1/3 cup of the sour cream and 1/2 cup of the cheese. Repeat layers.

Microwave on high 5-7 minutes, or until heated through. Garnish with lettuce, remaining sour cream and salsa, tomatoes and olives.

Makes 4-6 servings.

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I have one of those electric sandwich makers (express 101 its called)...they work great - just like the commercial says it does. I bought it at the local store for a reasonable cost and it works so well, I rarely use my stove now! This may be an alternative solution to your stove "challenge".

Sounds like great device. I'll check one out this weekend. This reminds me of my first year of marriage. We only had a small refer that melted ice cream and froze lettuce. No stove, so we used a pumping Coleman stove every day. Those sweet old honeymoon day. :crush:

Linna

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