One of my pet peeves with eating vegetables, is that there is a delicate point that you can cook them for. Besides making the veggies mush, overcooking can leach out all the nutrients, flavor, and health benefits of the vegetables, and leave you with soggy veggies. I just discovered microwaving fresh veggies, and this made both my broccoli and squash cooked, yet crispy. I’m sure you can do it with a wide array of vegetables, but you might have to play around with the timing in your microwave. It was quick, easy and I Loved it.
- What you Need:
- 2-quart round casserole dish with lid or plastic wrap
3-4 fresh summer squash cut into 1/4″ slices
- 1 stalk of fresh broccoli cut however you like
2 tbsp water
1 tbsp all seasoning (Mrs Dash or seasonings of your choice)
Directions
- Put water and veggies in the casserole dish and cover with lid or plastic wrap. (If using plastic wrap, pull open one corner to allow for steam.)
Microwave on HIGH for 3-4 minutes.
Stir every 2 minutes to test for tenderness and to rotate dish if your microwave does not do this for you.
Add seasonings.
With lid on, let stand for 1 minute.
Stir and enjoy!
For the more adventurous, you can throw in raisins, pumpkin seeds, walnuts or any other extra additive. Otherwise…Voila…perfect, crispy, yummy veggies for your sickle cell diet. Enjoy!