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>> Travis: Hi my name is Travis
>> Meghan: And I am Meghan, and we are
graduate students at Eastern Illinois University.
>> Travis: And today our lesson is
"Microwaves Save More than Just Time."
We'll be showing you how to make two different
recipes only using the microwave.
Our first dish we'll be making is called
Southwest Breakfast Quiche.
>> Meghan: We know mornings can be really
hectic and busy, so this is a quick recipe that you can
make for your whole entire family, it's healthy,
it's fast, it's packed full of energy, so
it is going to get you started in the right direction.
>> Travis: The second dish we will be
preparing, is called Energy Stuffed Baked Potato and it is
a quick, easy, convenient dish to make and will keep
you feeling full until your next meal.
>> Meghan: All right.
So since we are doing all of our cooking in the
microwave today, we are going to
go over some basic microwave safety.
First thing that you need to know is that you need to use the
microwave safe cookware, utensils, and dishes.
So, often things are actually labeled on the bottom
that say microwave safe.
However, that's not always the case.
So, it is good to remember you don't want to use metal
in the microwave, and you don't want to use any metal
utensils or anything that has metal on it.
Also, avoid aluminum foil.
Now, it is usually, generally safe to use glass,
ceramic dishes, and most plastics in the microwave.
>> Travis: It is also important to know
when microwaving food, to constantly stir and rotate the
food item to make sure it is cooks properly.
>> Meghan: Absolutely.
All right, we are going to get started cooking, so before
you cook you need to wash your hands, as Travis is doing.
So remember to wash you hands with warm water and
scrub your hands with soap, for twenty seconds.
All right, after he is done washing his hands, he needs to
dry his hands with a paper towel, or a clean paper towel,
or a clean cloth towel.
All right, I am going to wash my hands while Travis
gets started on the recipe.
>> Travis: All right.
So the first dish like I said is Breakfast Southwest Quiche.
All we are going to need for this recipe is spinach, canned
chilies, eggs, and beans, and also crackers, which will
be used for our crust.
After selecting the appropriate dish as in this case, we
are going to use this pyrex dish.
>> Meghan: Remember, we don't
want to use metal.
>> Travis: And the first step in this
recipe is to use crackers, in this
case, we are using Triscuits.
Keep in mind you can always use substitutions, whenever you
have on hand or in your kitchen available to you.
And so we will just take the crackers and line our dish, this
will act as the crust for our quiche.
>> Meghan: So today we are using a rosemary
flavored Triscuit, you can use a regular type Triscuit, we
also have some this is sun-dried tomato and olive oil.
So whatever you have lying around your house, again, you
can use a saltine, a Ritz, any type of cracker you have,
it's a good way to use those crackers that you might
not know what to do with usually.
All right, while Travis is working on the crust, I am going
to get the egg mixture ready.
So when you are using eggs, make sure you have a trash can,
or a sink nearby that you can put the eggshells in.
So I am going to go ahead and crack it, put my egg in
there, and throw the shell away.
Now, I am getting raw egg on my hands, and that's not very
safe, because it can have some bacteria in it that is
unhealthy for us if we ingest it, so when I am done
cracking these eggs, I am going to wash
my hands before I touch anything else.
Remember any bowls or utensils that touch the raw egg
when you are cooking, also need to be
washed with warm water and soap.
All right, I am going to wash my hands.
>> Travis: So as Meghan is washing her
hands, I will begin to wisk the eggs.
Once you get the eggs kind of mixed up, we'll
open our canned items.
We have already opened our beans, so that Meghan can add
those into the egg mixture.
>> Meghan: We opened our beans already, and
we've already drained them.
So be sure to drain your beans before you put them into
your egg mixture, because otherwise it is going to take
a long time0 to cook, and it is going to taste different too.
Mix those beans in there, get some good protein, so we
have lots of energy all day long.
And for some extra flavor, we are going to put a can of green
chilies in there as well.
Ok, mix that all together, and last but now least, get our
vitamin fill in, we have some frozen spinach that we are going
to just put a little bit in there, you know,
just eyeball it or so.
All right.
Ok, this is ready to be added to our crust.
There you are.
>> Travis: So after this is all mixed up,
we just simply pour it over our crust
that we made earlier, kinda make it even.
Try to make it as even as you can.
And after it is even, we are just going to pop it in
the microwave for three minutes.
Remember that all microwaves are different.
So it might take longer or less time to cook.
We'll set the timer for three minutes, then we'll come
back and check it again.
>> Meghan: If it is not completely solid
all the way through, then you can just cook it for
another thirty seconds to a minute until it is all ready.
>> Travis: All righty.
Be careful when taking it out, the dish might actually be quite
warm, so some oven mitts or hotpads might be necessary.
We are also going to add some additional time cooking our
dish, it took a little bit longer than anticipated, so make
sure to check it periodically to make sure it is properly cooked.
As of now, we are going to put it aside and let it rest for
a minute or two and we are going
to begin with our second recipe.
>> Meghan: All right.
So the second recipe we are making today is Energy
Stuffed Baked Potatoes.
So that means we are going to be using four baked potatoes today.
You can do this with less, but we are going to do four today.
And we are also going to be using canned corn.
You can use any kind of frozen vegetables, canned
vegetables, fresh vegetables, today we decided to use
corn but whatever you have in your food pantry is what works.
Experiment.
We are also going to use a can of tuna, and then we are
going to use two tablespoons of ranch dressing.
You can use any kind of dressing you have lying around your
house, italian, vinegarettes work great, but today we
are going to use ranch.
It just changes up the flavor depending on the
dressing that you use.
>> Travis: All right.
To get started, we are going to make sure potatoes are
properly cleaned and washed.
Make sure you get all the dirt or debris off the potatoes.
And then these are actually already cleaned so
after you clean them, you just want to make sure you poke
them a few times to allow for proper cooking.
These have actually been all prepped already and been poked
so we are going to toss them in the microwave for six
minutes, then after the six minutes we are going to kind of
rotate them, and put them for an additional six minutes.
>> Meghan: As we said earlier, it is a good
idea to rotate your food when you are cooking in
the microwave because it helps it cook more evenly.
>> Travis: So now that it is cooking,
we can taste our first recipe.
>> Meghan: Yum!
I am excited!
To see what it tastes like.
>> Travis: You want a scoop and me a scoop?
>> Meghan: Sure, I'd love to eat a scoop!
That looks like a good piece.
>> Travis: Wanted the first one huh?
>> Meghan: I am just so hungry and
ready to start my day.
>> Travis: Ohh.
We have a spill.
>> Meghan: Thank you Travis.
>> Travis: Yes.
>> Meghan: Oh, look at that
crust on there too.
Ok Ready?
>> Travis: Let's try it.
Yum!
It's a little warm, but it's good.
>> Meghan: It is delicious.
>> Travis: Very good.
>>Meghan: MMMM Southwestern
Breakfast Quiche.
Ok, That's delicious.
Well, we are going to set that aside.
We can enjoy that later while we are waiting for our potatoes,
but before we get started, we are going to make the
rest of our mixture.
So this is our canned corn, I already drained it, so go ahead
and add that to a bowl.
Then you are going to put your canned tuna in, and I've
already opened it.
If it is really watery, you could drain it, although it does
add a little bit of moisture to our dish, so put that in there.
All right.
And then I am going to add my ranch dressing.
So, as I said, I am going to put a couple tablespoons in and if
you want, you can always do a little bit of this ranch
dressing and then another kind of dressing, and just
kind of experiment and see what the flavors taste like.
Ok.
Mix this altogether so that it gets coated nicely.
Well, my mixture is looking pretty wet, so I am not going to
add anything else to it, but if you needed to you could
add more salad dressing just to give it a little more moisture.
However, just a little bit at a time, because a little bit
goes a long way.
Ok, so I am going to set that aside while I am waiting for the
potato to cook, we are going to enjoy some quiche, and then
we are going to be right back.
>> Travis: All right.
So after the potatoes are properly cooked all the way,
nice and soft, the next step is to slice the top portion
of the potato off.
Then after slicing the top portion off, we take a spoon and
simply scoop out the insides and make it a hollow shell.
And then we are going to add this to the previous ingredients
that we combined in that bowl.
>> Meghan: All right.
While Travis is demonstrating that, we actually already
scooped out some potatoes that are ready and we have
already put the fillings mixed into our
tuna mixture, tuna corn mixture.
So I am just going to mix this all together, and make a
nice delicious mixture, full of flavor.
Ok.
Now once this is all mixed up, I am going to stuff it
back into the potatoes.
So, it's all right if you get it, you know, it can
overflow, the more the merrier.
Sorry, I am making a little bit of a mess.
I am sure you will do a much better job.
All right.
Stuff these up, getting our protein in with our
tuna, and lots of energy.
Wonderful.
Doesn't that look pretty?
I am sure you'll do a much better job, and if you
have extra stuffing, you can eat that, you can mix it with a
salad, do lots of different things with it.
>> Travis: All right.
So after they are all stuffed you are going to pop them in the
microwave for about two to three minutes.
I remind you to check them again, just to make sure they
are properly cooked and warmed up.
So, just note that, and you might have to add a little time.
>> Meghan: Yeah, this is just to heat up
the insides of the potatoes that weren't mixed in.
>> Travis: Now the timer is off and they
are all heated and warmed up and ready to be served.
>> Meghan: All right.
They look delicious.
Ok.
Well that wraps up our 'Microwaves Save More Than Just
Time' lesson.
We have made the Energy Stuffed Baked Potato as well as the
Southwest Breakfast Quiche.
We hope you've learned something new today, and these recipes
look like something you want to try out.
Remember wash your hands before you start cooking and you
can mix and mingle these recipes, depending on
whatever you have in your pantry.
So, take care, enjoy cooking, my name is Meghan,
>> Travis: Travis
>> Meghan: And we will see you later.
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