Veggies and Microwave Cornbread Muffins
Photos: Meal, veggies in slow cooker, cornbread muffins when done, and cornbread muffins before baking.
I post this blog post to share (with anyone) EASY, FAST ways of cooking. Beginners, people with medical issues that makes traditional, from scratch cooking a chore they can’t handle anymore, elderly people that don’t want to stand in the kitchen all day, etc. I don’t expect my photos to be in “Food Beautiful” but do hope I can offer ideas to those seeking a healthier (not healthy when you don’t eat cause you don’t feel like cooking), easier, faster way of cooking. Yep, I show and tell the good, bad, and ugly—as a guide to my experiences.
I was craving veggies. I had some fresh veggies on hand and decided to give it a try.
Slow cooker: What i did (use amount of each—as YOU wish) sliced cabbage, pieces of carrot, one medium potato (quartered), 1/2 onion (sliced), some broccoli, and some frozen yellow squash. I cooked this combo 3-4 hours, on low. Since I started this so late I decided to wait to eat it the next day. Placed cooled veggie, cooked, mixture into a container and placed in the refrigerator.
Next day: I placed the veggie mix into a rice cooker, added water, plugged in and let it heat about 20 minutes. I think I will cook this type veggie mix in the rice cooker to start with, next time. LOL
I also cooked 1 cup rice in a different rice cooker. That way the rice and the veggies were ready at the same time.
While rice and veggies were cooking, I mixed up ingredients for cornbread (according to recipe on corn meal package). I found out a couple of months ago (by trial and error) that I can bake corn bread muffins in 2 minutes in the microwave! I used 4 silicon muffin cups that can be used in a microwave (they came with the NuWave oven). Filled with cornbread mixture, placed silicon cups on a plate, covered with a plastic, vented cover (cover is made to put over plates and is vented), and set microwave for 1 minute. I tested it after 1 minute, wasn’t done so I cooked 1 more minute (on normal setting) and it was done!
Placed rice in bowl, veggies and juice on top of that, and cut one cornbread muffin into 4 pieces, added to the top. LOL It was delicious and I think quite nutritious. * I realize my choice of food and/or cooking methods are not suitable for everyone.
A drawback: I found 2 drawbacks to the cornbread muffins. Even with the cover over them they were lopsided a little—as if air blew them that way. My microwave has the turntable that moves during the baking process so I don’t know if it was air blowing through the vented top or the revolving turntable that blew them uneven on top.
The cornbread muffins done in a microwave are NOT for company. Breads done in microwave do not brown, though it’s done. But, for times the browning is not as important as the easy and fast—microwave is the way to go—in my opinion. Also, cornbread done in traditional oven or iron skillet usually cook “level” and not a little lopsided.