A few notes before you start:
- Every microwave has slightly different heat levels, so it is important to check at the end of the cooking time that the dish is cooked to your liking. If you use a lid while cooking, check how it affects the preparation time.
- Be sure to use oven mitts or thick towels when removing the bowls. Stir the food and let it cool slightly before eating.
- The recipes in this article are designed for a personal bowl measuring 15 to 20 centimeters in diameter. Want to double the quantities? Use a larger bowl and pay attention to the cooking process, as you may need to cook the dish longer.
- The prepared dishes can be stored in the refrigerator for up to three days, except for the shakshuka, which is not suitable for reheating.
Microwave mini gnocchi with pesto and cream
Ingredients (1 serving)
- 1/2 cup, or 125 ml, heavy cream or cooking cream
- 3 1/2 tablespoons, or 50 ml, water
- 1/4 teaspoon salt
- 3-4 heaping tablespoons, or 60 ml, pesto
- 1 heaping tablespoon grated Parmesan
- 1 cup, or 145 grams, mini gnocchi
- Optional: small basil leaves
Preparation
- Place the cream, water, salt, pesto and Parmesan in a microwave-safe bowl and mix. Add the gnocchi and mix. Microwave for 2 minutes.
- Remove and stir with a fork. Return to the microwave and cook for another 6 minutes. Remove one gnocchi, let it cool for a moment and taste. If it is not yet done, microwave for another 2 minutes.
- Remove carefully. Let cool slightly, about 3 minutes. If desired, scatter basil or other small leaves on top. Serve.
Vegan and gluten-free: Quinoa mujaddara
We divided the recipe between two bowls because when this dish is prepared in one bowl, the lentils color the quinoa black, and not everyone likes the look. But if the color does not bother you, it can easily be prepared in one bowl: Mix the lentils, quinoa, fried onion, 1/2 teaspoon salt and 2 1/2 cups water in a bowl. Microwave for 24 minutes, stopping to stir every 8 minutes. Make sure the lentils are soft enough, add 1 tablespoon olive oil, mix and serve.
Ingredients (1 serving)
For bowl A
- 1/3 cup dry black lentils
- 1 tablespoon olive oil
- A little salt
For bowl B
- 1/2 cup dry quinoa
- 1/3 teaspoon salt
- 2 cubes frozen fried onion
- or 1 teaspoon dried fried onion
- 1 1/2 cups, or 360 ml, water
- Optional for serving: tahini salad
Preparation
- Bowl A: Place the lentils in a sieve and rinse well under running water. Shake off excess water and transfer to a microwave-safe bowl. Pour in enough water to cover the lentils by 1 centimeter.
- Microwave for 9 minutes. Stir, preferably without removing the bowl or touching it, as it will be hot, and microwave for another 10 minutes. Carefully remove a few lentils with a fork or spoon, let them cool for a moment and taste to make sure they are soft enough. If not, microwave for another 3 minutes.
- When the lentils are ready, remove the bowl. If water remains in the bowl, pour the contents into a sieve, shake off excess water and return the lentils to the bowl. Add the olive oil and a little salt and mix. Set aside.
- Bowl B: Place the quinoa in a sieve and rinse well under running water. Transfer to a microwave-safe bowl. Add the salt, fried onion and water and mix.
- Microwave for 10 minutes. Stir without removing the bowl or touching it. Microwave for another 11 minutes. Check: If the quinoa grains are soft and open, with a white ring visible, remove the bowl. If not, microwave for another 2 minutes and remove.
- Mix the contents of the two bowls, let cool slightly and serve, preferably with tahini salad.
Gluten-free: Cherry tomato and spinach shakshuka
It is very important to halve the tomatoes so they do not burst in the microwave. It is recommended to crack each egg into a separate small bowl and then pour it over the dish, to make sure no shell fragments get into the food.
Ingredients (1 serving)
- 10-12 cherry tomatoes, halved
- 2 cups washed spinach leaves
- 1 tablespoon olive oil
- A little salt
- 2 eggs
- Optional: a little ground black pepper
- For serving: bread or a roll
Preparation
- Place the tomatoes and 1 cup of the spinach leaves in a suitable bowl. Drizzle with olive oil and sprinkle with a little salt. Microwave for 1 minute.
- Remove the bowl, add the remaining spinach leaves and mix. Microwave for another minute. Remove the bowl and mix.
- Crack an egg into a small bowl. Remove any shell fragments, if needed. Gently pour the egg into the tomato-spinach bowl, trying to keep the yolk whole. Add the second egg in the same way. Sprinkle the eggs with a little salt and pepper, if desired.
- Microwave for 2 minutes for a runny yolk or 3 minutes for a firmer yolk. If needed, microwave a little longer. Remove carefully and wait a moment so it is not too hot. Eat, preferably with bread or a roll.
Spaghetti with corn and feta
To prepare this dish, you need spaghetti that cooks in 3 minutes. Look for it on the pasta shelves. Osem, for example, sells “quick-cook spaghetti,” and Barilla has a quick-cook spaghetti under the name “capellini.” If you found only spaghetti that cooks in 5 minutes, cook it with the water and salt for 2 minutes, add the corn and continue according to the recipe instructions.
Ingredients (1 serving)
- About 1/5 package, or about 80 grams, thin 3-minute spaghetti
- 2/3 cup frozen corn kernels
- 1 1/2 cups, or 360 ml, water
- 1/3 teaspoon salt
For serving
- 1 tablespoon olive oil
- 50 grams feta cheese, crumbled
- Optional: chopped chives
Preparation
- Break the spaghetti into three pieces. Place in a microwave-safe bowl. Add the corn, water and salt and mix.
- Microwave for 4 minutes. Carefully stir with a fork. Microwave for another 3 minutes.
- Check if the spaghetti is ready to eat: Remove a piece with a fork, let it cool for a moment and taste carefully. If the spaghetti is too hard and not ready, microwave for another minute.
- When the spaghetti is ready, carefully remove the bowl and pour its contents into a sieve to drain excess water. Return the dish to the bowl.
- Add the olive oil and mix. Add the cheese and, if desired, scatter chives on top. Serve.
Noodles with chicken and pepper
A truly tasty stir-fry with just a few minutes of work. Note that you should use noodles sold in a package containing several noodle “blocks,” like the one shown in the photo.
Ingredients (1 serving)
- 1/2 red pepper, cleaned
- 1 chicken breast cutlet, flattened
- 1 tablespoon olive or canola oil
- 1 package, 70-80 grams, noodles
- 2-3 drops dark sesame oil
- 3 tablespoons soy sauce
- Optional: 1 scallion, thinly sliced
Preparation
- Cut the pepper into thin strips. Slice the chicken breast into thin strips as well.
- Place the pepper strips and 1 tablespoon oil in a microwave-safe bowl. Microwave for 2 minutes. Remove.
- Add the chicken strips and mix. Microwave for 1 1/2 minutes. Remove carefully and set aside.
- Place the noodles in a microwave-safe bowl. Pour in enough water to cover the noodles by 2 centimeters.
- Microwave according to the following schedule: 2 minutes, stop, separate the noodles with a fork. Microwave for another 2 minutes, stop and stir, preferably without removing the bowl from the microwave because it will be hot. Microwave for another 4 minutes. Check if the noodles are ready: Remove one noodle with a fork, let it cool slightly and taste. If it is hard, microwave for another 1-2 minutes.
- When the noodles are ready, carefully remove the bowl and pour its contents into a sieve to drain excess water. Return the noodles to the bowl, or transfer to a serving bowl.
- Add the sesame oil to the noodles and mix. Add the chicken and pepper, then the soy sauce, and mix. If desired, scatter scallion on top. Serve.