Pasta with fresh apples and cheese? You bet! It’s really just a minor variation on pasta with lighter Alfredo sauce (I’ll lay down the microwave cooked version of that real soon). Then throw in some dried cranberries for a chewy “zing” and a shot of balsamic vinegar for a good shot of zest! It’s all very quick & easy, especially if you’re using leftover pasta.
Here’s what you need to make microwave cooked pasta with apples and cheese.
Click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe.
Not that this is THE most exciting stuff in the world, but it sure makes sense…and I will lay down the first of at least a couple microwave cooked pasta meals starting 2 days from now. You bet!
Though I recently posted step-by-step picture book directions showing how to clean a can top before opening a can, I thought I’d add those directions to a new page titled “Kitchen How To’s” you can get to either by clicking either picture on this page or by clicking the “How To & Tips” tab from the banner in the middle of the Gotta’ Eat, Can’t Cook homepage, then clicking…
…”Kitchen How To’s” from the drop down menu,…
…and finally clicking the picture of “How to Clean a Can Top”.
Cooking pasta in the microwave oven is incredibly fast and easy – and works best for only 1-2 servings and for those pastas that require 6 minutes or less cooking time.
Here’s all you need to make microwave cooked pasta.
Tip: a wetted paper works great to minimize splatter while the pasta cooks at a constant high heat in the microwave oven.
Click any picture on this page for a complete easy-to-follow step-by-step picture book recipe.
Next posts: easy to make microwave cooked one bowl pasta meals.
What’s not to be charged about? Spring weather’s finally really here. Everyday I’m on the bike I see more green sprouting, more wildlife in fields and in the air, and even some wild things like the Grafton Upton Train cutting across Old Upton Road in Grafton. Cool!
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We know we need to wash our hands before handling food. We know we should rinse fresh fruits and vegetables with edible skins before preparing or eating them. But what about can tops – whether we’re taking the whole top off, like with this tuna can…
…or just popping a hole in it, like with this can of condensed milk? No matter how carefully we open a can, the top of the can always comes in contact with at least some of the contents inside the can. Read more »
Yah, I know, ‘sounds weird at first – but then, wow, French toast with a savory topping? You’ll own it, especially for lunch or even dinner.
Here’s all you need for ingredients, all of which look GREAT!
Just click any picture on this page for a freshly revised, complete step-by-step picture book recipe.
Here’s all you need to make another energy-sustaining, fully flavorful alternative to maple syrup French toast topping with yogurt, jam, fresh fruit, and dried fruit. If you’re using leftover French toast, just do what I did with the piece of French toast you see below and give it a quick 30 second blast in the microwave oven before laying on the topping. Easy!
Just click any picture on this page for a complete, easy to follow, and newly revised French Toast with Yogurt, Jam & Fresh Fruit step-by-step picture book recipe.
You bet, this is easy – and darn delicious! All it takes is spreading your favorite nut butter and jam on a piece of cooked French toast either fresh out of the frying pan or warmed in the microwave to give you a topping that’s both flavorful and much more energy-sustaining that traditional maple syrup or any other straight sugar topping.
Here’s all you need.
Click any picture on this page for a very short, newly revised step-by-step picture book recipe.
I don’t know about you, but I sure love the smell of butter, eggs, bread, vanilla extract and ground cinnamon cooking in the morning. Great stuff!
Here’s what it takes to put together fresh pan cooked French toast.
Click any picture on this page for a complete, freshly revised and more colorful step-by-step picture book recipe.
Oven roasted potatoes are a great, less fatty but fully flavorful alternative to French fries and are darn easy to make. All it takes is a quick clean, cut, season, roast – and have at ‘em!
Just a quick word about whether to peel or not to peel the potato skins. I recommend not peeling the skins from the potatoes. Not only is peeling an extra step, but more importantly, removing the skin significantly decreases the nutrient and fiber content found mostly in both the potato skin and right below the skin.
FAO/USDA potato nutrition facts – click for link
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