| One thing I do with my microwave, is zap those lovely little potatoes
with the red skins, and then either eat them with low cal salad
dressing as a snack, or let them cool a bit and add them to a lunch
salad. (I usually take one of those glass dishes with a plastic
top to work with a bed of lettuce and random veggies in it for lunch.
I keep low cal salad dressin gin the fridge at work. Adding a
small potato makes it seem more like "real food" without a big calorie
penalty.)
Do I love my microwave. My stove's oven has been practically untouched
by human hands since I got the microwave.
P.S. jab the potato with a fork before zapping it.
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| Take about 3-4 ounces of filleted fish per person. Put it in
a microwave dish. Pour in about 1/4 to 1/2 cup of lowfat milk.
The milk keeps the meat moist - it's so easy to overcook fish but
this method helps you not to do that.
Add whatever herbs and spices go with your fish - whatever you
like. I like parsley or thyme (especially lemon thyme) or
marjoram plus a little salt and pepper. Sometimes I put in a
few shakes of that new white worcestershire sauce - on top of
each fillet. If you want, add sliced onions or other veggies
like peas to the milk, around the fish. You may be noticing that
this recipe is not really a recipe, but a cooking method that you
can use with whatever you have on hand. You could even use chicken
in place of the fish!
Microwave times vary depending on your oven. We have an old
AMANA RADAR-RANGE, and I tend to cook fish, covered, about 4 minutes,
turning the fillets over after 2 min., and putting the dish on
one of those handy little gadgets that rotates the dish in the
oven. Chicken takes oh about 15 min this way, if it's in small
pieces (ie boned breast meat or small legs and thighs, remember
to take the fat and skin off and discard it!).
So, experiment! I tend to cook by feel, not by recipe, and this
method is fairly fool-proof.
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