Not Your Mother’s Microwave Cookbook: Fresh, Delicious and Wholesome Main Dishes, Snacks, Sides, Desserts and More!
Marty Martindale

By Beth Hensperger
Photography by Joyce Oudkerk Pool
A review by Marty Martindale, Editor, Foodsite Magazine

Most of us have owned a microwave for many years, and often they still mystify us with mishaps or negative food outcomes. Here is why this book is a find for all of us:  Hensperger’s dad is a microwave engineer. So, it is with knowledge we can hopefully learn much about our oft’ times wayward cooking box. In the book, she not only deals with important do’s and don’ts, she also includes many of the little method tips which can make a well-behaved microwave so handy.

Here’s some of the recipes, 320 pages of them, we thought interesting:

PERFECT SCRAMBLED EGGS
You only need unsalted butter, large eggs, milk or cream and seasoning.

CUP OF MISO
Water, tofu, scallions, miso paste, lemon juice and cilantro

TOKYO CLAM CHOWDER
Butter, onion, celery, potato, broth, soy milk, parsley, potato flakes, canned clams and miso paste

POLENTA CASSEROLE WITH FONTINA AND TOMATO SAUCE
Olive oil, onion, celery, carrot, garlic, cannedc tomatoes, parsley, oregano, basil, polenta and fontina cheese

FIVE-STAR SESAME BROCCOLI
Sesame seeds, broccoli and seasoning. (We think a dash of sesame oil would be good on this.)

ITALIAN-STYLE EGGPLANT SLICES
Italian parsley, basil leaves, capers, garlic, bread crumbs, olive oil and eggplant

SCALLOPED POTATOES
Potatoes, flour, butter, cream, Parmesan cheese and seasoning

SAN FRANCISCO CIOPPINO
Olive oil, onion, bell pepper, garlic, canned tomatoes, tomato sauce, white wine, bay leaf, parsley, basil, oregano, Dungeness crab and shrimp

MEXICAN RED CHILE SAUCE
Tomato sauce, canned green chiles, cumin, chili powder and oregano

PARCHMENT-WRAPPED CHICKEN
Chicken, garlic, gingerroot, hoisin sauce, ketchup, soy sauce, sugar and sesame oil

WHOLE BERRY CRANBERRY SAUCE
Fresh cranberries, sugar and water

MICROSAVE BROWNIES WITH NUTS
Eggs, sugar, butter, vanilla, chocolate extract, flour, cocoa powder, baking powder and walnuts

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Comments are closed.