I was blessed to grow up in a household with a mother who was a wonderful cook and put dinner on the table every night. For this reason, I didn’t learn to cook myself until my late 20′s living on my own and not having anyone to depend on to go out to eat with me. I remember back to my freshman year of college, though, when I told my best friend I was “craving soup, but didn’t want to do a bunch of dishes and use the stove,” to which my BFF said, “Umm, use the microwave.” Kudos to my lovely mother for always warming soup in a stove top pot instead of the microwave.
These days I know my way around the microwave, but I was delighted when Glamour gave me “5 Healthy Foods You Didn’t Know You Could Microwave.” Even more stuff to put in the mic! If you’re hoping for a quick dinner tonight, try some of these:
Corn on the cob: No need to boil! Wrap a few wet paper towels around the shucked cob and microwave for about four or five minutes per cob. Then, instead of slathering in butter or salt, give it a squeeze of lime.
Fruit cobbler: I love this idea; it’s perfect for a cold day. Chop up your favorite fruits–bananas, apples, blueberries, strawberries, peaches–and put in a microwave-safe bowl. Microwave for a minute or two, until all the fruit is soft and warm. Add granola and a dollop of Greek yogurt.
Eggs: I usually think of eggs as stovetop-only, but experts say that poaching eggs in the microwave couldn’t be easier (or tastier). Fill a one-cup microwaveable container with 1/2 cup water. Crack an egg into the water. Cover with a small plate and microwave on high for about 1 minute.
Spinach: A 2008 study in “Nutrition Research” found that steaming greens and green veggies helped improve their abilities to lower cholesterol. To steam spinach, put the leaves in a bowl with a tiny bit of water, cover, and microwave for as little as 30 seconds.
Fish: This one worried me because a co-worker once microwaved fish the wrong way and we needed gas masks to go in the kitchen. Ew! But there are tons of great recipes for steaming fish: simply lay the fillets in the bottom of a baking dish, add the ingredients of your choice (you can even just go the salt and pepper route), cover, and microwave for about five minutes. Even better: you can use a dish that’s specifically made for steaming fish.
About the Author: Marcy Twete
Marcy Twete is the Founder and CEO of Career Girl Network and the author of the book “You Know Everybody! A Career Girl’s Guide to Building a Network That Works.” At Career Girl Network, Marcy provides women with information, resources, and networking to empower them in their careers and to advance the work of women in business as a whole. Prior to launching Career Girl Network, Marcy worked in numerous nonprofit organizations and as a consultant in the field of nonprofit fundraising, marketing, and community relations. Marcy is a graduate of the College of St. Benedict in St. Joseph, Minnesota, and a native of rural North Dakota. She is the Vice Chair of the Chicago Board of Directors for Step Up Women’s Network in Chicago and a member of the Advisory Board for Girls on the Run Twin Cities, and is dedicated to advancing the work of organizations that move the needle for women and girls worldwide.
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