Arrangement Of Produce Crucial For Even Cooking

July 31, 1986|By Mary Jo Bergland, Chicago Tribune

From asparagus to zucchini, there's a lot to learn about microwaving summer offerings of fresh produce.

Even arrangement of fresh vegetables in a microwaveable container is necessary for even cooking, but don't spend more time arranging them than it takes to cook them.

Arrange asparagus like interlocked fingers of two hands, tips to the center. Arrange corn on the cob like spokes on a bicycle wheel, and arrange individual items, such as whole sweet onions, with a void in the center of the dish.

Fresh vegetables rinsed under cool tap water will microwave to tenderness in 6 to 9 minutes a pound, generally speaking. A kitchen scale is a must for timing accuracy.

A tight-fitting cover or plastic wrap vented at one corner holds steam in so that the vegetables will cook in the same amount of time. Wax paper covers or no covers at all result in unevenly cooked, tough and dry vegetables.

Microwave vegetables in their skins. For example, spaghetti squash, zucchini, white and sweet potatoes and acorn squash can be microwaved in their skins, making containers unnecessary. However, a paper towel on the floor of a microwave oven helps keep the floor clean and absorbs excess moisture.

The skins must be pierced several times to prevent steam from building up under the skin, causing an eruption. Items larger than 2 inches in diameter should be turned over halfway through the cooking time.

Standing time after completion of microwave cooking is required for desired tenderness. Salt the vegetables as desired and keep tightly covered for 3 to 5 minutes after removing from a microwave oven.

Fresh vegetables previously avoided because of lengthy cooking time now can be tackled in a microwave oven.

Spaghetti squash is an outstanding example. Pierced with a fork and elevated on a microwave meat rack or inverted platter, it microwaves on high (100 percent) power in just 5 minutes a pound. Because its diameter is large, it must be turned over halfway through the cooking time.

Sweet onions cooked whole or hollowed and stuffed also take a long time to cook conventionally, but cooking time can be cut with a microwave oven. The Vidalia onion season is almost over this year, but Walla Walla sweet onions are expected to be at produce markets through July.

This recipe provides an opportunity to microwave whole and chopped vegetables before combining for a colorful summer recipe.


Preparation time: 15 minutes

Microwaving time: 18 to 24 minutes

8 Walla Walla sweet onions, 2 to 3 inches in diameter each

2 tablespoons butter or margarine

1/2 cup chopped zucchini

1/4 cup chopped carrots

2 tablespoons chopped red bell pepper

1/4 teaspoon garlic salt

1/8 teaspoon pepper

1/4 cup cornbread stuffing

Peel and cut root end off each onion so that it sits level. Remove about a 1-inch core from each onion.

Microwave butter in a 2-cup microwavable measure on high (100 percent) for 30 to 45 seconds.

Chop onion core and add to butter along with zucchini, carrots, red bell pepper and seasonings. Cover tightly and microwave on high 3 minutes.

Remove cover, stir, replace cover and microwave until crisp-tender (1 to 2 minutes longer).

Stir in cornbread stuffing. Spoon into center of each cored onion. Arrange stuffed onions in circle in round dish. Avoid putting stuffed onion in center of dish. Cover with plastic wrap, venting at one corner.

Microwave on high 14 to 18 minutes, or until onions are tender. Rearrange onions halfway through cooking time. Let stand 5 minutes; salt to taste.

Makes 8 servings.


Preparation time: 2 minutes

Microwaving time: 2 minutes

1 package (3 ounces) cream cheese

1/4 cup milk

1 tablespoon minced parsley

1/4 teaspoon basil, crushed

Unwrap cream cheese and place in 2-cup microwaveable measuring cup. Microwave on high (100 percent) 40 seconds; stir. Add remaining ingredients, stirring until smooth. Microwave on high 1 to 1 1/2 minutes, or until bubbly hot. Serve over stuffed onions or spaghetti squash.

Makes 1/2 cup.

Orlando Sentinel Articles