Microwave Ovens Aren't Just for TV Dinners

Using a microwave oven doesn't have to just mean heating up a TV dinner. Although microwaves can vary drastically in the amount of their cooking times, there are some general principles that can be followed.

1. Start with a recipe that you are familiar with. That way, you will know how it is supposed to taste before you start.

2. There are some foods that must be cooked in a conventional oven, such as any pastry dish or dessert that has not been precooked in a regular oven or fried foods.

3. For most dishes, there will be a 1/4 to 1/3 less cooking time in a microwave oven. Start with a shorter time, then test. If it's not cooked through, add more time. Most ovens have an automatic rotating plate; if yours does not have one, you should rotate the food when it's half way done so that it cooks evenly.

4. Reduce salt and other seasonings. Add more seasoning, if necessary, after cooking.

5. When roasting meats, turn the piece of meat over after half of the cooking time. There is no need for basting. Pierce the less tender meats all over with a fork before microwaving.

6. Omit the browning of meat for stews. Reduce the amount of liquid and cut meats and vegetables into smaller pieces than you would normally. Cover tightly before cooking.

7. For steaming, most foods can be microwaved in tightly covered dishes without water. Moisture is drawn from the food itself.

8. Most vegetables can be cooked in just a few tablespoons of water or in their own steam. Do not reduce the amount of water when cooking dried beans or peas.

9. For sauteing, omit the browning and the fat unless you need the fat for flavor. You won't usually need it if you spice the dish correctly. Microwave, covered, at a power setting appropriate for the food. Your users manual should give a list of foods and the temperatures they should be cooked at.

10. For poaching, reduce liquid to one cup or less. Season. Tightly cover dish with plastic wrap before cooking.

11. For casseroles, cut meat and vegetables into smaller cubes and slices. Rotate layered casseroles. Use quick-cooking rice rather than raw rice. Processed and soft cheeses work better than hard cheeses. Casserole topping will not crust or brown. It is better to use corn chips, onion rings or crushed croutons.

12. For stir-frying, use a browning dish that has been preheated. Add oil, meat and long-cooking vegetables first, stirring every two minutes. Remove. Add quick-cooking vegetables. Cook; then, combine all together.

There are too many variables for breads, cakes, cookies, desserts, jams and jellies. It is best to refer to a microwave conversion cookbook or use a recipe specifically for microwave cooking. Cookbooks for microwave ovens are easy to find these days.

You can cook entire meals in the microwave. Simply remember that you don't need as much liquid, your meats won't require browning and the cooking time is reduced drastically.

You, too, can learn how to cook at LearnHomeCooking.com [http://learnhomecooking.com]

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Sneaky Ways To Add Vegetables To Your Children's Dinners

Planning dinners for your family can be hard if your children don't like to eat vegetables. It's the same every night with your children, they eat their meat and they eat their dinner rolls but skip the broccoli or cauliflower. If your children have an aversion to vegetables, don't despair. With some easy and sneaky ways, you can have a healthy, vegetable filled dinner and your kids won't even know it.

Kara can't handle her three amazing children

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The Benefits of Meatless Dinners

Despite ever-rising obesity rates, eating a less meat based diet has quietly become mainstream. So, what are the benefits of meatless dinners?

Notice the growing vegetarian options on restaurant menus and the exploding number of vegetarian recipes - ample evidence that eating healthy is alive and well.

Meat Casseroles

Today people are making plant based items - fruits, veggies, grains, nuts, and seeds - a major component of their diet. According to numbers out of the American Dietetic Association, almost 2.5% of the adult population of the U.S. eats a meat free diet.

Going meatless is easier than ever before. There are plenty of meatless products on the shelves of your local grocery stores - you can try several brands to find something you like.

There are also countless vegetarian cookbooks, magazines and online resources for great tasting, family friendly recipes. If you want to give going meatless a try, make the change a gradual one. Make a single day (or meal) meatless and see how you do.

Meatless meals most often feature veggies, beans and grains. Think of the foods that you like already that don't have meat in them, like lasagna, pasta, soups and salads.

Lots of times you can use your own favorite recipes and just substitute beans or another vegetarian option in place of the meat. You might try:

- Beans and legumes - in casseroles or salads

- Vegetarian refried beans - in burritos or tacos

- Tofu - in stir fry

There's a term being coined for those who follow a mainly plant based diet, but still eat some meat, poultry or fish - flexitarian.

A growing number of us are embracing this way of eating, and some consider it to be very similar to the Mediterranean diet - an eating plan that limits red meats and includes ample amounts of fruits, veggies, legumes, whole grains and healthy fats.

Research has consistently shown that eating this way cuts the risk of cardiovascular disease, diabetes and perhaps even cancer, as well as helping out with weight loss.

Removing the meat from some of your meals also has benefits to your budget. In fact, cutting a meat meal from your weekly menu will almost certainly bring your grocery bill down.

To save on the meat you do buy, take advantage of special sales, separate the meat your bring home into meal sized portions (be sure to label and date the packages) and freeze these.

Another way to stretch a dollar is to buy a larger size roast than you need for a single meal and use it (creatively) as leftovers for 3 to 4 meals.

Protein isn't just available in a cut of red meat. There are other sources that are just as natural, but cost a whole lot less. A large egg brings you 6 grams of protein. A glass of milk delivers 8 grams of protein a serving. Another often-overlooked protein source is cottage cheese, which is a healthy, and affordable, way to get your protein for the day. Lastly, tofu can cost as little as 6 cents for a full gram of protein.

Beyond saving you money, getting your protein from non-meat sources has some rather impressive benefits to the body-

- Fewer calories and less fat - which can lead to improved cholesterol numbers and better weight management.

- Improved longevity - a National Cancer Institute study found that those who ate 4 ounces (114 grams) of red meat daily were 30% more likely to die of any cause over 10 years than those who ate less red meat. Even sausage and lunch meat increased the risk.

- Less disease risk - including type 2 diabetes, high blood pressure, heart disease and some types of cancer.

If meat simply must be a part of all your meals, at least be sure you're eating a proper portion size. A serving of protein should really be no more than 3 ounces (85 grams).

This is about the size of a standard deck of playing cards, and should take up no more than a quarter of your dinner plate. Veggies and fruits should take another half, with the last quarter left to whole grains.

The benefits to your health of replacing a few "with meat" dinners with tasty and nutritious meatless dinners are plain. Just experiment and try a few different options and you are sure to find something you like.

The Benefits of Meatless Dinners

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Microwave Ovens Aren't Just for TV Dinners

Using a microwave oven doesn't have to just mean heating up a TV dinner. Although microwaves can vary drastically in the amount of their cooking times, there are some general principles that can be followed.

1. Start with a recipe that you are familiar with. That way, you will know how it is supposed to taste before you start.

Meat Casseroles

2. There are some foods that must be cooked in a conventional oven, such as any pastry dish or dessert that has not been precooked in a regular oven or fried foods.

3. For most dishes, there will be a 1/4 to 1/3 less cooking time in a microwave oven. Start with a shorter time, then test. If it's not cooked through, add more time. Most ovens have an automatic rotating plate; if yours does not have one, you should rotate the food when it's half way done so that it cooks evenly.

4. Reduce salt and other seasonings. Add more seasoning, if necessary, after cooking.

5. When roasting meats, turn the piece of meat over after half of the cooking time. There is no need for basting. Pierce the less tender meats all over with a fork before microwaving.

6. Omit the browning of meat for stews. Reduce the amount of liquid and cut meats and vegetables into smaller pieces than you would normally. Cover tightly before cooking.

7. For steaming, most foods can be microwaved in tightly covered dishes without water. Moisture is drawn from the food itself.

8. Most vegetables can be cooked in just a few tablespoons of water or in their own steam. Do not reduce the amount of water when cooking dried beans or peas.

9. For sauteing, omit the browning and the fat unless you need the fat for flavor. You won't usually need it if you spice the dish correctly. Microwave, covered, at a power setting appropriate for the food. Your users manual should give a list of foods and the temperatures they should be cooked at.

10. For poaching, reduce liquid to one cup or less. Season. Tightly cover dish with plastic wrap before cooking.

11. For casseroles, cut meat and vegetables into smaller cubes and slices. Rotate layered casseroles. Use quick-cooking rice rather than raw rice. Processed and soft cheeses work better than hard cheeses. Casserole topping will not crust or brown. It is better to use corn chips, onion rings or crushed croutons.

12. For stir-frying, use a browning dish that has been preheated. Add oil, meat and long-cooking vegetables first, stirring every two minutes. Remove. Add quick-cooking vegetables. Cook; then, combine all together.

There are too many variables for breads, cakes, cookies, desserts, jams and jellies. It is best to refer to a microwave conversion cookbook or use a recipe specifically for microwave cooking. Cookbooks for microwave ovens are easy to find these days.

You can cook entire meals in the microwave. Simply remember that you don't need as much liquid, your meats won't require browning and the cooking time is reduced drastically.

Microwave Ovens Aren't Just for TV Dinners

You, too, can learn how to cook at LearnHomeCooking.com

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