When I mentioned I wanted to make Stuffed Peppers for dinner, my Stepmom reached into the cupboard and pulled out her book – she had three or four recipes, but we settled on this one, on a small handwritten card. I called these “Old World” because of the allspice and raisins, a flavor combo familiar to me from passed down recipes on the German side.
I probably underuse my Microwave, and every now and then I’m astounded by how well it works on some items – Poached Eggs in the Microwave are one of those.
My brilliant sister-in-law (yes, the same one who showed me how to make fresh, vibrant greens) showed me a variation on the cooking of Asparagus that blew me away. Cook asparagus standing up in the microwave in a glass of water. The bottoms are done beautifully and the tips fresh and gorgeous. They unfurl as soon as they are laid flat.