Cooking With Micro Cooker Recipes From Susan Hammert
Description
Cooking with a Micro Cooker has become increasingly popular in recent years, and Susan Hammert has made quite a name for herself in the world of Micro Cooker recipes. Her recipes are easy to follow, flavorful, and packed with nutritional value. From her classic dishes like her famous Italian Rice dish, to her more inventive creations like her Red Curry Butternut Squash Soup, Susan has something for everyone. Whether you’re a beginner or an experienced cook, Susan’s Micro Cooker recipes are sure to please.
Ingredients
For the Italian Rice Dish, you’ll need the following ingredients: 1 cup long-grain white rice, 1/4 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon olive oil, 1/4 cup dry white wine, 1/2 cup freshly grated Parmesan cheese, and 1/4 cup chopped fresh parsley. For the Red Curry Butternut Squash Soup, you’ll need the following ingredients: 1 tablespoon vegetable oil, 1 onion, chopped, 2 cloves garlic, minced, 1 tablespoon freshly grated ginger, 2 tablespoons red curry paste, 4 cups vegetable broth, 2 cups diced butternut squash, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/4 cup coconut milk.
Instructions
To make the Italian Rice Dish, first heat the olive oil in a medium-size Micro Cooker pot over medium-high heat. Once the oil is hot, add the rice and stir to coat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Add the salt, pepper, and white wine, stir to combine, and cook for an additional 10 minutes. Then, turn off the heat and stir in the Parmesan cheese and parsley. Cover the pot with a lid and let it sit for 5 minutes. Finally, fluff the rice with a fork and serve.
To make the Red Curry Butternut Squash Soup, first heat the vegetable oil in a medium-size Micro Cooker pot over medium-high heat. Once the oil is hot, add the onion and garlic and sauté for 2 minutes. Then, add the ginger and red curry paste and cook for an additional 2 minutes. Next, stir in the vegetable broth, butternut squash, salt, and pepper. Reduce the heat to low and simmer, covered, for 15 minutes. Finally, stir in the coconut milk and let the soup simmer for an additional 5 minutes. Serve the soup hot.
Equipment
To make either of these recipes, you’ll need a Micro Cooker, a medium-size pot, a wooden spoon, measuring cups and spoons, and a ladle.
Notes
When making the Italian Rice Dish, make sure to use long-grain white rice, as other types of rice may not cook properly in the Micro Cooker. Additionally, be sure to use freshly grated Parmesan cheese for the best flavor. When making the Red Curry Butternut Squash Soup, make sure to use a high-quality red curry paste, as this will give the soup the best flavor.
Nutrition
The Italian Rice Dish is a great source of complex carbs, proteins, and healthy fats, while the Red Curry Butternut Squash Soup is packed with vitamins, minerals, and antioxidants. Both recipes are low in saturated fat and cholesterol, and contain no added sugar.
Whether you’re looking for a quick, easy meal or a more complex dish, Susan Hammert’s Micro Cooker recipes are sure to satisfy. From her classic Italian Rice Dish to her inventive Red Curry Butternut Squash Soup, her recipes are sure to please. So the next time you’re in need of a delicious and nutritious meal, grab your Micro Cooker and whip up one of Susan’s recipes!
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