January 20, 2010

Rice Pudding in the Microwave

Thanks to reader Ilana for submitting this recipe, along with her notes.
Rice Pudding

From The Jewish Low-Cholesterol Cookbook by Roberta Leviton

* 1 cup raw rice, cooked (I use brown rice — it comes to about 2.5 cups cooked)
* 2 T sugar
* 1/2 t vanilla
* 1/2 t cinnamom
* 1 t lemon juice (I have also used orange juice instead)
* 3 egg whites (comes out fine with two whole eggs instead)
* 3/4 cup milk
* 1/4 cup melted margarine (I leave this out)
* 1/2 cup raisins or chopped dates (optional — I leave this out too).

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January 12, 2010

Simple Microwave Recipes

In my recipes, I like to include instructions for using a variety of cooking methods. Some people don’t own microwaves, but in a dorm or hotel room, that may be the only cooking tool available. Different methods work better for different people and situations.

Reader Ilana-Davita’s stovetop broke, and in the absence of a crockpot she requested microwave recipes. Here are a couple of simple ones. They all require microwave-safe utensils, like toughened glass, ceramic, or silicon.

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December 8, 2009

Creative Pie Crusts

Everyone loves flaky pie-crusts, but they are high in fat and calories.

These days I prefer a crustless quiche. But if you are looking for a low-fat alternative to the standard butter crust, I have some ideas.

All the recipes use a similar method: Mix ingredients and press or smooth them with your fingers or a spatula into a pie plate. Bake in the microwave or conventional oven just until set, then add the other ingredients.

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December 2, 2009

Universal Crustless Quiche

I’ve mentioned Marcy Goldman’s Quiche-in-a-Loaf as a good option for fancy entertaining. For everyday meals I often make a crustless quiche. This recipe comes from the Tightwad Gazette. My variation appears underneath.

Ingredients:

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November 17, 2009

Don’t Stir the Pot: Make It in the Microwave Instead

image: Sifu Renka When I see certain words in a recipe, I know I will be cooking it in the microwave.  “Stir constantly” or “Place in a double boiler” (see note) are two that set off alarm bells for me. Recipes call for these instructions when a food has little moisture, and is likely to […]

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June 21, 2009

Microwave Myths

How do microwaves work?
Microwaves work by radiating microwave energy into food. This energy only heats up the moisture in food, so dried foods may burn or explode. The waves pass through glass, ceramic, plastic and paper, but metal deflects them.
Defrosting in the microwave.
Do microwaves undercook food?

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June 1, 2009

Sweet Bread Pudding

I make this when I have a lot of leftover bread, or my sourdough loaf comes out too tangy or dense. Ingredients: Loaf of old bread, torn into small chunks. About two cups of milk or orange juice. You can dilute with water if you like. 2 tablespoons lemon juice. 2 eggs. Optional: Ripe fruit, […]

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