At home, the microwave oven, by and large, is idle. Unless you just warm up something (occasionally, because we prefer to cook fresh and not leave it for tomorrow), melt butter or chocolate, and so on - on trifles.
And I confess I don't even know what is the reason for this downtime.
After all, at first, when microwave ovens only appeared, when I got the first one, it worked "to the fullest," as they say.
Still, ignoring the microwave for cooking is, rather, something psychological. Well, at least there is no other way to explain it. After all, it turns out deliciously, and quickly.
I won't mention cupcakes in cups (everyone probably already knows them), but I'll post a couple of recipes here - maybe they will come in handy?
Baked pumpkin with cheese and ham
I love pumpkin with meat in the oven (pumpkin acts as a pot), but I must admit that it takes a long time to cook. This version of stuffed pumpkin is much faster: you need a few tiny pumpkins, two hundred grams of hard cheese, but not spicy, and creamy spicy and salty (even processed cheese will do), salt, pepper, ham (but it can be replaced with any meat products - even chicken breast, even boiled pork) - also two hundred grams.
We cut off the "caps" from small pumpkins (do not throw them out), we clean the pumpkins ourselves from the seeds - three cheese, and the one that does not rubs - cut into small cubes, like the ham, salt and pepper the filling, fill it with pumpkins, cover with lids and - in microwave. at a power of 800 watts, it will take 10 minutes, and then let it stand for another 5.
Quick eggplant
Cut the eggplant into round slices the size of a finger, grease on both sides with tomato paste, sprinkle with grated hard cheese, salt, pepper, put on a plate and sprinkle with vegetable oil.
We send it to the microwave for ten minutes at 800 watts and... voila, bon appetit!