Microwave Cheese Sauce

So easy and fast to make in the microwave, you wont believe it! Goes great on vegetables, baked potatoes, nacho chips, etc.

I Googled this as a replacement for the bechamel/white/cheese sauce I used to make on the stove top, because lately so much as grating cheese can give me a flare-up, and I figured upwards of an hour standing in front of the stove just wasn’t worth it.

So, first of all, this particular recipe is really good. There’s still some whisking involved, but no heavy pots, and only one dish if you add your pasta/vegetables/whatever into the bowl you made the sauce in.

But I also want to add that if you Google, “easy [or "quick”] microwave [food item]“ you can find anything. In fact, you can find multiple options of anything, allowing you to sift through ratings and reviews (which often have additional tips and tricks) to find just the right recipe for you.

And I really do mean anything.

Mug Cakes | Kirbie's Cravings

Here is a list of single-serving cakes that can be made in the microwave! There is a total of 61 recipes, in a variety of flavors - banana, strawberry, pumpkin, lemon, kahlua, mocha…There’s even a Pizza Mug Cake if you don’t like sweets!

If you are gluten-intolerant: All-purpose gluten-free flour blends should work in these mug cakes. There are also three flourless recipes: Fancy Flourless Chocolate Mug Cake, Flourless Nutella Mug Cake, and Flourless Peanut Butter Mug Cake. The Microwave Matcha Mochi Cups are gluten-free as well, since they’re made with Mochiko (glutinous rice flour; can be found in the Asian section of grocery stores, or at your local Asian store).

Microwave Polenta

2C Water or (gluten-free, vegan) broth
1/2C (Gluten free) Polenta (coarse cornmeal)
1 TBS (or about a spoonful) olive oil*
Salt and pepper to taste

Hot-pad or towel
Microwave safe bowl (or measuring cup**)

1. Mix cornmeal and olive oil***.

2. Add water or broth and stir.

3. Put bowl, uncovered, in the microwave for 3 minutes on High.

4. Take the polenta out of the microwave using a hot-pad or towel and stir.

5. Put the bowl back in the microwave on High for another 1-3 minutes.

6. Check and stir; it should be thickening, and will thicken more when cooled.

7. Microwave on High for another 1-3 minutes if necessary (Microwaves vary).

8.Stir in salt and pepper.

*Use any cooking oil you like the flavor of if olive oil is not available. Oil amount can also be decreased. Infused olive oils such as garlic or sun-dried tomato are lovely in polenta.

**I like using a Pyrex measuring cup for this as it has a handle, making it easier to hold, and it has the amounts marked on the side.

***Mixing the cornmeal with the oil before adding the water helps to keep it from clumping while it cooks.

This makes enough for two servings, and keeps well (if covered) in the fridge for a few days. The recipe also can be halved, 1C water, 1/4C cornmeal, 1/2TBS olive oil. Cooking time may be less for half recipe.

This recipe has few steps, few ingredients, and can use very few dishes, especially if you make the double serving, measure and cook in the same cup, eat from the cup with the mixing spoon/fork, and store the leftovers in the cup. I would rate this 1 spoon.

The texture is slightly creamy and soft with very small firm bits. The texture becomes more uniform and firm as it cools. Broth adds flavor and nutrients.
Great with chili or black beans or any other bean you fancy.
Inexpensive, gluten-free, and vegan.

low-spoons double purpose soup

tex-mex style!
3 cans preferred beans, not-drained
(i used black, kidney and chili or pinto)
1 can corn, also not drained
1 can rotel tomatoes+green chile
1-2 packets taco seasoning
2 cans (1 lb total) chunk chicken, drained!!
either 1 can prepared chicken broth or 1 cup extra water and enough bouillon to make up for it (optional but makes for more soup-like)

–make this veg-friendly by replacing chicken with garbanzos or other beans, and replace chicken broth with veg broth

add all into one big pot, stir it all together
begin at high heat to get ingredients boiling, then cover and reduce to low/simmer for about an hour at least for best flavor and softness of beans (everything is already cooked so you can honestly eat it whenever if youre super hungry)

if youre in no rush you could also do this in the crock pot for a few hours on low, i dont recommend leaving the house while its on though

double purpose reveal time!
re-vamp leftovers as a casserole:
place all leftovers in appropriate sized dish,
add one can cream of chicken soup, one can cheddar cheese or nacho cheese “soup” and 1-2 cups uncooked rice
stir well
cover, and bake at 375 for one hour or until rice is cooked
–if you didn’t add extra broth to your original soup, now is the time to add some liquid, as the rice needs it for cooking

Low-Spoons Recipes, Tips, & Solutions!

Don’t have a lot of energy? Here’s some easy recipes for you! Please, feel free to submit any…

This tumblr is so important to me! It has inspired me so many times with short cuts about making cooking easier on yourself. “Low Spoons” is a term that originated with the “Spoons Theory” which is an analogy that Christine Miserandino came up with where a person with a disability that drains your energy (chronic pain just being one of many) only has so much energy in a day, or so many “spoons.” I, for instance, only have a certain number of spoons per day to spend on various activities. Sometimes after a long day at work, I feel like I’m running low on spoons. Sometimes my spoons are so low I have to make choices like, Am I going to do the dishes OR laundry? because I don’t have enough energy for both. 

With low spoons food, I get to make choices about how to spend less energy on making food, so I have energy to do other things. If I overspend my spoons, I’m borrowing spoons from tomorrow, and then I’m in a deficit, and I’m going to pay for it by feeling really shitty at some point. Bringing that idea into cooking is great for me. I might want to make something and eat it out of the sauce pan because that makes fewer dishes. I might want to eat tuna right out of the can because it requires no cooking. I might want to make hard boiled eggs because all you have to do is boil them and leave them covered for 20 minutes and they’re done. Giving myself permission to do what I need to in order to take care of myself is pretty magical. 

Want a snack. Only have potato chips. Rule is I can’t eat more than a handful of those (I should start numbering these rules). I’d be happy with more stuff-on-rice, but hungry now and no desire to wait 45+ minutes for rice to cook. I have flour tortillas, but no cheese or eggs, and other reasonable fillings take too much effort.

lowspoonsfood, I appeal to you!