Microwave Cookery (don't laugh!!)

First we'll start with a dish ANYONE can make! Let me rephrase that -- anyone with common sense and over the age of 7!! ;)


CHEESY EGGS a la ELLEN -- Serves 1 or 2

2 eggs or 1/2 cup pasteurized real egg product (no cholesterol & no fat = 12g protein)
1 TBSP milk or water
2 TBSP cheese

Whip eggs with fork or whisk until light yellow (add desired seasonings: salt, pepper, Geasoning, thyme, Siracha, Old Bay, etc. --TC).
Place in a microwave safe bowl (about 1 cup in size) and microwave on High 1 minute. Stir and microwave 30 seconds to 1 minute more until desired doneness. Ellen informs me that you cook each egg about 1 minute total. Stir in cheese and enjoy. *NOTE: Be sure to use hot pads when removing the bowl from the microwave -- it WILL be HOT!! --TC

–Courtesy of our 8-year old niece Ellen of San Diego, CA - 2007.



Here is a great dish that is quick and satisfying! Only problem is that you cannot serve it at a dinner party for more than two, unless you move over to your oven!

SALMON FILLET en PAPILLOTE with JULIENNE VEGETABLE Serves 1

1/3 cup julienned fennel bulb *or celery --TC
1/3 cup julienned leeks, white part only *or onion, shallots, etc. --TC
1/3 cup julienned carrots
1/3 cup julienned snow peas *or green beans, asparagus, etc. --TC
1 teaspoon salt *I would just use a small pinch of Sea Salt or a dash of low sodium soy sauce! --TC
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy membrane removed *or pineapple, mango, etc. --TC
1 tablespoon dry vermouth *or juice, try orange, pineapple, pomegranate, mango, etc. –TC
parchment paper (about 8 x8”)**

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal. –Courtesy of Alton Brown, as seen on Good Easts http://www.foodtv.com/.

Experiment by adding other pantry items such as couscous (add enough additional liquid for it to plump, plus a pinch of salt!), drained and chopped artichokes, roasted red peppers, capers, etc. --TC

**EASIER PREPARATION/PRESENTATION, although not as attractive a presentation: Build your delicious portion on a piece of parchment paper (about 8 x8” - fold side up slightly to retain liquids) and carefully slide into a paper lunch bag & staple shut. Take care to keep bag on its side and 'bake' accordingly. Using a large serving spatula, place entire bag on the serving plate & cut top open in front of each person – be careful the steam will be hot! --TC