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| Summer salad with marinated chicken breast, rice, grapes, toasted almonds and bacon. All but the grapes and greens are cooked in the microwave. |
With the temperature in the shade at 38ºC (100ºF), no way am I cooking dinner. Eating prepared foods is one solution. But at some point, food must be prepared. It’s the season to turn to the microwave.
Here are two menu suggestions, where most of the cooking is done in the microwave. A summery chicken salad with grapes and a take on eggplant Parmesan.
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| Microwave-cooked chicken is juicy, flavorful. |
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| Fried eggplant slices "bake" in the microwave with tomato sauce and cheese. |
Microwave basics. Use microwave-safe cooking utensils—preferably glass. Unless labelled “microwave-safe,” do not use plastics for microwave cooking. Zip-lock bags and plastic wrap are not microwave safe. And, of course, do not use metal in the microwave.
Timing is the great variable with microwave cooking. My small countertop unit maxes out at 700 Watts, full power. The timing I’ve given in recipes worked for me. If you have 800 or more Watts, you may want to use a lower setting or check the food for doneness sooner. Also, once the molecules are jiggling, the food will continue to cook even after the microwave stops. Leave the dish inside the microwave a few minutes after it’s time finishes.
A vented plastic cover for microwave cooking is a useful tool. It prevents foods from splattering and keeps some of steam circulating around the food.
Chicken Salad with Grapes
Ensalada con Pollo y Uvas
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| Lots of contrasts in this salad, rice with celery, crunchy almonds, crisp bacon, sweet grapes. |
This salad is a full meal on a plate—fresh greens, a bed of rice, marinated chicken and toppings of bacon, almonds and grapes. Sliced goat cheese would be a good addition, as would other chopped fruits. The chicken and rice can be prepared in advance and refrigerated.
Serves 2-4.
Salad greens
Microwave-cooked chicken breast (recipe follows)
Microwave-cooked rice (recipe follows)
Microwave-cooked bacon (directions follow)
Microwave-toasted almonds (directions here)
Seedless grapes
Balsamic vinaigrette (recipe follows)
Arrange salad greens on a platter or individual plates. Slice the chicken breast. Spread the seasoned rice on the greens and place the chicken on top. Cut bacon into pieces and scatter over the salad. Scatter almonds and grapes over all. Drizzle some of the vinaigrette over the salad. Serve the remainder alongside the salad.
Microwave-Cooked Chicken Breast
Pechuga de Pollo al Microonda
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| Once microwaved, let chicken cool before slicing. |
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| Spices for marinade. |
1 skinless, boneless chicken breast (12 ounces)
1 clove garlic
½ teaspoon coarse salt
¼ teaspoon black peppercorns
¼ teaspoon pimentón de la Vera (smoked paprika)
¼ teaspoon thyme
2 teaspoons olive oil
1 tablespoon white wine
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| Bag to marinate, not microwave. |
Place the chicken breast in a microwave-safe bowl. If available, use a microwave-safe cover. Microwave the chicken 2 minutes on High. Carefully remove the bowl from the microwave and turn the chicken over. Microwave 2 minutes on Medium-High. Test the chicken for doneness—it should reach 150ºF in the thickest part. If not, microwave 1 or 2 minutes more. Allow the chicken to set in the microwave until cool. If not to be used immediately, wrap the chicken in plastic wrap and refrigerate it.
Before assembling the salad, slice the chicken.
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| Chicken breast cooks in less than 5 minutes in the microwave. |
Microwave-Cooked Rice Salad
Arroz Cocido al Microonda con Aliño
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| Cook rice in microwave too. |
Getting the timing right is the hard part. Rice will cook quicker than you think, so check it after each 2-minute period. (I cooked quinoa to mush in 5 minutes!) Salt the rice after cooking.
1/3 cup long-grain rice
Boiling water
½ teaspoon salt
Freshly ground black pepper
1 tablespoon lemon juice
1/3 cup chopped celery
3 tablespoons chopped red onion
Place the rice in a medium-sized bowl. Pour over 1 cup of boiling water. Allow the rice to set 15 minutes. Drain off the water.
Add 1 cup boiling water to the rice. Place in the microwave, with cover, if available. Microwave on High for 3 minutes. Carefully remove the bowl and stir the rice. Return and microwave on Medium-High for 2 minutes. Allow the rice to set inside the microwave for 3 minutes. Remove the bowl, drain off any excess water. Rinse the rice in cold water and drain well.
Place the cooked rice in a bowl. Add the salt, pepper and lemon juice. Shortly before assembling the salad, add the celery and onion.
Microwave- Cooked Bacon
Bacón al Microonda
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| Microwave bacon on paper towel. |
You will need 2 slices of bacon for the salad. Place a paper towel on a plate and the sliced bacon on the towel, without overlapping slices. Place another paper towel on top. Microwave on High for 1 minutes. Carefully remove the plate. Flip both towels over, so the bacon is reversed on the plate. Microwave 1 minute more for juicy bacon, 2 minutes for crisper bacon.
When the salad has been assembled, use kitchen scissors to snip pieces of bacon on top of the chicken and greens.
Balsamic Vinaigrette
Vinagreta con Vinagre Balsámico
You might as well mix up plenty of the dressing, as what doesn’t get used for the salad can keep for another use. Combine the ingredients in a jar with a tight-fitting lid. Shake the jar to emulsify the dressing.
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
½ teaspoon salt
Freshly ground black pepper
Combine all the ingredients in a jar and shake well. Store refrigerated, but bring the dressing to room temperature before using.
Eggplant and Cheese Casserole
Berenjena con Queso
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| Eggplant slices are first fried, then layered with tomato sauce and cheese before "baking" in the microwave. |
This is a take on eggplant Parmesan, but with Spanish cheese, such as Manchego, instead of Parmesan. The sliced eggplant can be cooked in the microwave before assembling the casserole, but I like it better fried in olive oil. Use summer’s flavorful tomatoes to make microwave tomato sauce (recipe follows).
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| Does bowl fit in microwave? |
Choose a straight-sided microwave-safe bowl. Make sure the bowl fits inside your microwave before layering the eggplant, cheese and sauce.
2 medium eggplants
Salt
Water
2 eggs
3 tablespoons olive oil + more for the dish
¼ cup Greek yogurt + more, to serve, if desired
2 teaspoons flour
Microwave tomato sauce, drained of excess liquid (recipe follows)
¾ cup grated cheese
Basil leaves
Slice the eggplants lengthwise about ¼ inch thick. Place them in a bowl and cover them with salted water. Let set 30 minutes. Drain and pat dry.
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| Fry eggplant in olive oil. |
Beat 1 egg with 1 teaspoon of water. Place in a shallow bowl. Heat oil in a skillet on medium-high. Dip each slice of eggplant in beaten egg and fry in hot oil until golden on both sides. The eggplant should be almost cooked, tender when pierced with a fork. Remove the eggplant and drain on paper towels.
Beat the remaining egg with the yogurt and flour.
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| Layer sauce, cheese, eggplant. |
Oil the bottom and sides of a microwave-safe, straight-sided bowl that will fit inside the microwave. Spread a few spoonsful of the tomato sauce in the bottom of the bowl. Place a layer of the fried eggplant slices in the bowl. Spread a spoonful of the yogurt mixture on top. Sprinkle with grated cheese. Repeat the layers—tomato sauce, eggplant slices, yogurt, cheese—until all the eggplant and sauce is used up. Add a few basil leaves between layers.
Microwave on High for 5 minutes. Allow the eggplant bowl to set in the microwave for 5 minutes. Microwave on High 5 minutes more. Let set 5 minutes. Test the eggplant for doneness with a skewer—the eggplant should be completely soft and the cheese melted. If necessary, return the bowl to the Microwave for more minutes.
Serve the eggplant hot or room temperature, accompanied by Greek yogurt, if desired.
Microwave Tomato Sauce
Salsa de Tomate al Microonda
Use as many tomatoes as will fit on a plate in a single layer.
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| Microwave tomatoes to loosen skins. |
5 medium tomatoes (28-30 ounces)
2 tablespoons olive oil
½ teaspoon salt
Freshly ground black pepper
Basil leaves
Cut an X in the skin of the bottom of the tomatoes. Set them, stem-end down, on a plate. Microwave on High for 3 minutes. Remove the plate, turn the tomatoes stem-side up. Return and microwave on High for 2 minutes. Leave the tomatoes inside the MW for 5 minutes. Remove and allow them to cool.
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| Tomatoes for microwave sauce. |
When tomatoes are cool enough to handle, cut out the stem and peel off the skin. Chop or crush the tomatoes (or, if desired, puree them in a blender) and place them in a microwave-safe bowl.
Add oil, salt, pepper and basil to the tomatoes. Microwave on High for 4 minutes. Remove the bowl, stir the tomatoes, return and microwave on High for 3 minutes. Stir again, microwave on High 3 minutes. Leave the bowl in the microwave for 5 minutes.
The sauce is ready to be used. If using it for the eggplant dish, drain off excess liquid in a colander.
More ways to use the microwave:
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