From: detig@iti.informatik.th-darmstadt.de (Christine Detig)
Subject: Re: A True Meal Planning Challenge [Help!]
Date: Fri, 28 Aug 1992 16:37:50 GMT
Organization: TU Darmstadt

Hi,

Well, I started to learn cooking with the micro when I was about 
the age of your daughter, and I liked it a lot and was very proud
on my skills.

So here are some tips for micro cooking, which I think is 
easier than cooking on the oven, and you don't need any exta fat!
I usually use a little (1/3 cup or so) instant bouillon, which makes it 
tastier than with plain water, and I don't have to add salt.

I process everything separately, then put all inside for a minute or
so to reheat it a little. This makes timing easier.


Vegetables:
-----------
Canned vegetables are really simple.
Open can, put stuff in closable micro-dish, 
add some water and some bouillon, heat (time depends on amount).
Add some spices and fresh herbs on availability.

same goes for fresh veggies, they just have to be cut into quite 
equal-sized pieces before.


Rice:
-----
I cook lots of rice the normal way when I have time and pack it in
portioned boxes. Then I just put it in the micro for a few minutes to
de-frost, then proceed as above (some water, instant bouillon).
This is faster than cooking it the normal way in the micro (which is 
also possible).


Potatoes:
--------
I wrap (unpeeled) Potatoes with transparent foil (not alu!) and put
them in the micro,  for about 2min per potatoe (depends on size).
Peel afterwards if desired.


Fish:
-----
Fish fillet is great in the micro. Wash, add some lemon juice, pepper, curry, 
paprika or whatever, some bouillon. Heat.
When ready, I sometimes add some mustard or tomato paste in the juice.


Chicken:
--------
Chicken breast or Chicken legs can easily be done in the micro, same 
as with the fish.


Burgers:
--------
Lean beef, formed to pattys, can also be cooked in the micro, though
I think it tends easily to get dry (spray with PAM before may help.)
Topping with paprika makes it getting brown.



As this all sounds quite plain, here some tips how to arrange meals from it:

Fish kebab :
  cut fish fillet in pieces, add bell peppers and sliced onions, 
  add curry and cayenne pepper and paprika.


Cevapcici :
Prepare hamburger pattys, but form as little rolls.
cut bell peppers and onions, probably also egg plants and zuccini.
prepare separately.
Serve with rice and a cold sauce of nonfat yoghurt, garlic, and herbs.

Chicken salad :
prepare chicken breast, spiced with curry, let it cool down, cut into pieces.
add fresh fruit (pineapple, grapes, orange, peach or whatever),
and mushrooms.
Mix with low fat mayo and lemon juice, pepper and salt.

Stuffed bell pepper :
fill a bell pepper with rice, mushrooms, herbs, some lowfat turkey, top
a little shredded cheese.
cook in bouillon with shredded onions.
add tomato paste to bouillion afterwards.


Toasts:
Take toasted bread, (optionally spead a tomato paste-garlic-basil mixture),
on top some low-fat turkey or ham or salami,
maybe sliced tomatoes or peppers (or fruit like pineapple or prunes), 
and some shredded low-fat cheese on top.
As the toast gets soaked, place it on a napkin or on a plastic with holes.
Ready in 2 minutes.


Omelette paysanne :
cut potatoes into pieces, add corn, peas, onions, mushrooms, etc.
probably some turkey. heat.
add scrambled egg. heat again.


And how about baked potatoes with lowfat topping, and a gorgeous salad?


I hope this is somehow inspiring, though I didn't give exact numbers.
These depend on the exact amounts of stuff, anyhow.
(and please forgive my crude English, I still have problems with the cooking 
terms...)

-- Christine

     ************************************************************
        Christine Detig (detig@iti.informatik.th-darmstadt.de)
                              Germany
                                 *