I probably need more help than this but it’s the first thing on my mind since I’m gonna be walking to the grocery store in the next 20 minutes
Look for recipes that call for steaming. They can all be translated to a microwave. You can make decent meals that way
I love you for giving me such esteem that you’d offer me advice such as this. How do you steam things in a microwave?
First, wash your vegetables!
If you’re using bigger veggies or a mixture of different types, cut them into manageable pieces of roughly the same size.
Place them into a microwave-safe dish.
Add 1-2 tablespoons of water (a little more if you’re steaming multiple portions).
Place in the microwave and pop a lid on top to keep the steam in.
Microwave on high! Firmer vegetables like turnips or potatoes may take 6-8 minutes, and softer, moister veg like broccoli will take less – around 4 minutes. Leafy greens like spinach may only take 3!
Check your veg is tender but still crisp (not soggy) and season to taste.
All vegetables will have different cooking times depending on their size and thickness. Below you will find some of the more commonly steamed vegetables and their cooking times for both stovetop and microwave steaming.
Asparagus: On the stovetop, asparagus is steamed approximately 4 minutes for thin spears. Add an extra minute or two for thicker spears. The time for asparagus steamed in the microwave is about the same—4 to 6 minutes.
Broccoli: Steam broccoli florets on the stovetop for about 3 to 8 minutes. Look for a dark color change and you will know when the broccoli is done. In the microwave, allow broccoli florets to steam 3 to 5 minutes.
Brussels Sprouts: On the stovetop, Brussels sprouts should be steamed approximately 10 minutes. In the microwave, Brussels sprouts cook more quickly, in about 7 minutes.
Carrots: Carrots that are sliced about 1/4-inch take about 6 to 8 minutes when steamed on the stovetop, and about 5 minutes in the microwave.
Cauliflower: Cauliflower florets will steam on the stovetop in about 6 minutes. For microwave steaming, cook cauliflower for 3 to 4 minutes.
Green Beans: Steam green beans on the stovetop for about 3 to 5 minutes, and 3 to 4 minutes in the microwave.
Peas: Peas steamed on the stovetop take about 3 minutes. In the microwave, steam peas for 1 to 2 minutes.
Zucchini: On the stovetop, steam zucchini for 6 to 7 minutes, and 6 to 8 minutes in the microwave.
If you’re looking for whole meal recipes, there is a cooking method called ‘en papillote’ with lots of recipes online. That method cooks ingredients all together in a sealed paper pouch in the oven. Since effectively you are just steaming in a pouch they translate well to microwave. I just used a microwave safe dish with a lid (not sealed tight) instead of paper and you’ll have to play with cook times in your microwave.
Grains, rice, and beans can also do well in a microwave if you watch for boil over. Just add as much water is recommended and cook until done.
If you have the cash, you could get a hot plate and a pot and skillet.
Like an induction burner. They’re pretty efficient and not terribly expensive. Just got to make sure your cookware works for magnetic induction.
To add to this most thrifts stores will have a crockpot or pressure cookers on their shelves.
You can fully cook potatoes (any variety) in the microwave and either eat them whole with toppings or mash them, I’ve never noticed a difference between this and boiling. Of course there’s also dehydrated potato as well, you can heat water in the microwave and then use the hot water to reconstitute.
Canned beans are easy to reheat though canned beans are often bland, so you’d need some spices.
Oatmeal or other porridge grains. Just be careful about it boiling over as it will make a sticky mess.
Maybe invest in a rice cooker, the cheapest are probably less than 20 USD, and you could get a used one at a thrift store for $5 or less.
On the road I like nuts, dried fruit, and fermented things for snacking.
Crock pots are great, just throw a bunch of stock, veg, and some sort of protein in it, season to taste, then let it rip for 6-8 hours and you have a delicious stew
If you want it thick try adding some flour to the stock. Again you can add more ingredients to to the 2 hour mark basically, so just taste it and add stuff accordingly
