Zucchini and Tomatoes

A flavorful side dish to serve with a simple meat. It is also good as a quick sauce for cooked pasta.

• 1 tbsp olive oil
• 1 clove garlic, chopped fine
• 1 medium onion, chopped
• 2 large zucchini, chopped in strips 3 inches long  or 1/4 inch slices
• 2 tomatoes, coarsely chopped
• 1/4 teaspoon salt or to taste
• freshly ground pepper to taste
• 1/2 teaspoon dried basil

Put the olive oil, garlic, and onion into a microwave-safe casserole, cover, and microwave on high for 2-3 minutes. Add the zucchini and re-cover and microwave on high for 2 minutes. Add the tomatoes, salt, pepper, and basil, toss, and re-cover, and microwave on high for a few minutes.

Potato and Cabbage Soup

The microwave is very kind to cabbage. it retains the good flavors.

• 4 slices bacon, in 1-inch pieces
• 1 cup chopped onion
• 2 cups diced potatoes
• 2 cups shredded cabage
• 1/2 cup chopped scallions
• 2 cups chicken broth
• salt and freshly ground pepper to taste

Put the bacon and onion in a 3-4 quart microwave-safe bowl and microwave on high for 4 minutes. Add the potatoes, cabbage, and scallions, cover, and microwave 5-6 minutes. Add the chicken broth, salt, and pepper, recover, and microwave on high 4-6 minutes or until hot.

Creamed Potatoes and Turnips

• 3/4 cup milk
• 2 tbsp cornstarch
• 1/2 cup cream
• 2 tbsp minced parsley
• salt and fresh ground pepper to taste
• 1 pound turnips, peeled and sliced thin
• 1 pound potatoes, peeled and sliced thin

In a small bowl, stir together 1/4 cup of the milk and the cornstarch until dissolved. pour into a 3-4 quart microwave-safe casserole. Add the remaining 1/2 cup milk, cream, and parsley and stir to blend. Salt the slices of turnip and potato and add to the casserole. Mix well with a spoon to coat the slices with the milk miture. Cover with plastic wrap and microwave on high for 4 minutes. Stir, re-cover, and microwave on high for 4 more minutes.

Cream of Mushroom Soup

• 1 tbsp butter
• 1/4 cup finely chopped onion
• 2 cups sliced mushrooms
• 2 cups milk
• 1 tbsp cornstarch
• 1 cup chicken stock
• 1 tsp lemon juice
• 1/4 tsp salt
• Freshly ground pepper to taste

Melt the butter in a 2-3 quart casserole on high for 30-40 seconds. Add the onion and microwave on high for 1 minute. Add mushrooms, cover, and microwave 4 minutes on high. Puree mushroom mixture with 1 cup of the milk in a food processor or blender. Return mixture to casserole. Stir cornstarch into the cold chicken stock until dissolved. Add the stock, the remaining cup of milk, lemon juice, salt, and pepper and microwave on high 6-8 minutes, stirring at 4 minutes, or until hot and slightly thickened.

Carrot Soup

• 2 tbsp butter
• 1 onion, chopped
• 6-8 carrots, peeled and in 1 inch clices (about 3 cups)
• 1/4 cup water
• 3 cups half-and half or milk
• Salt and freshly ground pepper to taste
• Chopped parsley

put the butter, onion, carrots, and water in a large microwave-safe bowl and microwave on high for 6-8 minutes, until carrots are soft when pierced with a fork. Puree the carrot mixture with 1 cup of the half and half or milk in a food processor. Return the carrot mixture to the bowl, stir in the remaining half and half or milk, and microwave on high for 4-6 minutes stirring once, until hot. Add the salt and pepper and chopped parsley.

Zucchini Soup

• 1 tbsp butter or olive ooil
• 1 chopped onion
• 1/2 cup diced potato
• 1/2 pound zucchini, sliced or in large dice
• 3 cups broth
• 1 tbsp lemon juice
• salt and pepper to taste
• 1/4 cup sour cream
• 1/2 tsp dried dillweed or 1-2 tsp fresh

Put the butter or oil, onion, and potato into a 2-3 quart microwave-safe casserole, cover, and microwave on high for 3 minutes. Add the zucchini, recover and microwave on high 4-5 minutes until th zucchini is tender. Puree the vegetables with about 1/2 cup of the broth and return to the casserole. Add the remaining broth, lemon juice, salt, and pepper. Cover and microwave on high 4-6 minutes until hot. In a small bowl, mix together the sour cream and dill weed. Float a spoonful of the dill-cream in each bowl of soup as served.

Shredded Vegetable Soup

• 1 tbsp butter
• 1/2 cup grated onion
• 1/2 cup grated potato
• 1/2 cup grated carrot
• 1 cup grated zucchini
• 3 cups chicken broth
• salt and fresh ground pepper

In a 3-quart microwave safe bowl or deep casserole, melt the butter for 30 seconds. Add the onion, potato, and carrot, stir, cover, and microwave on high for 3-4 minutes. Add the salt and pepper. Add the zucchini, cover, and microwave on high for 2-3 minutes. Add the broth, recover, and microwave on high 4-6 minutes or until hot.

Basic White Sauce (Microwave)

• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• salt and pepper to taste

Place the butter in a microwave-safe bowl and melt on high for 15-3 seconds. Stir in the flour until smooth and blended. Stir in the milk and salt and pepper and microwave on high for about 2 minutes. Stir and microwave on high another 1-2 minutes until thickened.

Add cheese for a cheese sauce.
Add cheese, salsa, ground cumin, and chili powder for a nice nacho sauce.