Selecting |
Preparing |
Conventional Cooking |
Microwave Cooking |
Asparagus |
| 1 1/2 lbs. serves 4. Choose smooth, round, tender medium-size green spears with closed tips. |
Break off tough ends as far down as stalks snap easily and wash. |
Boil: Place stalks upright in deep, narrow pan. Boil uncovered 7-10 min until crisp-tender. Steam: 6-8 min until crisp-tender. |
Add 1/4 cup water. Microwave 6-9 min until crisp-tender. |
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Beans (green, wax, yellow) |
| 1 lb. serves 4 Choose bright, smooth, crisp pods. Just-picked beans feel pliable and velvety. |
Wash beans Remove ends. Leave beans whole or cut into 1-inch pieces. |
Boil: Boil uncovered 5 min. Cover and boil 5-10 min longer until crisp-tender. Steam: 10-12 min until crisp-tender. |
Add 1/2 cup water. Microwave 9-12 min or until crisp-tender.
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Broccoli |
| 1 1/2 lbs. serves 4. Choose firm, compact dark green clusters. Avoid thick, though stems.
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Trim off large leaves. Remove tough ends of lower stems. Wash broccoli; peel if desired. For spears, cut lengthwise into 1/2-inch-wide stalks. For pieces, cut lengthwise into 1/2-inch-wide stalks, then cut cross-wise into 1-inch pieces. |
Boil: 10-12 min or until tender. Steam: 10-11 min or until stems are crisp-tender. |
Add 1 cup water. Microwave 9-11 min or until stems are crisp-tender.
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Carrots
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| 1 lb. (6 to 7 medium) serves 4. Choose firm, nicely shaped carrots with good color.
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Peel carrots thinly and remove ends. Leave carrots whole, shred cut lengthwise into julienne strips or cut crosswise into 1/4-inch slices. |
Boil: Whole - 25 min. Julienne strips - 18-20 min. Slices - 12-15 min. Shredded - 5 min. or until tender.
Steam: Whole - 12-15 min. Slices - 9-11min. or until tender. |
Add 1/4 cup water. Microwave 6-8 min or until tender.
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Cauliflower
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| 2 lbs. (1 medium head) serves 4. Choose clean, non-spreading flower clusters (the white portion) and green "jacket" leaves.
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Remove outer leaves and stalk, and cut off any discoloration. Wash cauliflower. Leave whole, cutting cone shaped center from core, or separate into flowerets. |
Boil: Whole - 20-25 min. Flowerets - 10-12 min. or until tender. Steam: Whole - 18-22 min. Flowerets - 6-8min. or until tender.
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Add 1/4 cup water. Microwave 12-14 min or until tender.
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Corn
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| 4 ears serves 4. Choose bright green, tight-fitting husks, fresh-looking silk. Look for plump, but not too large, kernels.
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Refrigerate unhusked corn until ready to use. Quick Tip: Corn is best eaten as soon after picking as possible. Husk ears and remove silk just before cooking. |
Boil: Place ears in enough unsalted cold water to cover (salt toughens corn). Add 1 tablespoon sugar and 1 tablespoon lemon juice to each gallon of water, if desired. Heat to boiling. Boil uncovered 2 minutes; remove from heat. Let stand uncovered 10 minutes before serving. Steam: 6-9 min or until tender. |
Use square dish 8x8x2 inches. Add 1/4 cup water. Microwave 9-14 min. or until tender.
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Peas, Green
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| 2 lbs. serves 4. Choose plump, tender, bright green pods. |
Wash and shell peas just before cooking.
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Boil: Boil uncovered 5 min. Cover and boil 3-7 min. longer or until tender. If desired, add 1/2 teaspoon sugar and a few pea pods or lettuce leaf to boiling water for added flavor. Steam: 10-12 min or until tender. |
Use 1-quart casserole. Add 1/4 cup water. Microwave 9-11 min or until tender.
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Peppers, Bell
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| 1/2 lb. (2 medium) serves 4. Choose well-shaped, shiny, bright-colored unblemished peppers with firm sides. |
Wash peppers; remove stems, seeds and membranes. Leave whole to stuff and bake, or cut into thin slices or rings.
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Saute: Slices or rings - Melt 1-2 tablespoons margarine, butter or spread in 10-inch skillet over medium-high heat. Saute peppers in margarine 3-5 min or until crisp-tender. Steam: 8-10 min or until crisp-tender. |
Do not add water. Microwave 4-5 min or until crisp-tender.
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Squash, Summer (Chayote, Crookneck, Pattypan, Straight-neck, Zucchini) |
| 1 1/2 lbs. serves 4. Choose squash that are heavy in relation to size, with smooth and glossy skin. Small squash are more tender.
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Wash squash; remove stem and blossom ends but do not peel. Cut small squash in half. Cut large squash into 1/2-inch slices or cubes.
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Boil: Slices - 5-10 min. Cubes - 3-6min or until tender.
Steam: 5-7 min or until tender. |
Add 1/4 cup water. Microwave 8-10 min (pattypan 9-13 min) or until almost tender.
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Tomatoes
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| 1 1/3 lbs. (4 medium) serves 4. Choose nicely ripened, well-shaped tomatoes. Fully ripe tomatoes should be slightly soft but not mushy, and have a rich red color.
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Wash tomatoes. To Saute: Cut into 8 wedges or slice 1/2-inch thick. Peel tomatoes before cutting if desired. To remove skin easily, dip tomato into boiling water for 30 seconds, then into cold water. Or scrape surface of tomato with blade of knife to loosen; peel.
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Saute: Melt 3-4 tablespoons margarine, butter, spread, olive oil or vegetable oil in 10-inch skillet over medium-high heat. Saute tomatoes in margarine about 3-4 min or until hot. |
Wedges: Do not add water. Microwave 7-9 min, gently stirring after 4 min, until hot. Slices: Do not add water. Microwave 5-7min, gently stirring after 3 min, until hot.
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