While I have French genes and thus have a talent for cooking (fortunately I get my fighting genes from my English and Mohawk ancestors), I prefer to keep my culinary efforts to a minimum. As such, I have developed a variety of simple yet effective recipes over the years. Many of them involve, shockingly enough, the use of a microwave. Here is one of my favorites: Cheesy Broccoli and Potatoes. Oddly enough, I hated broccoli for years-until one day I discovered that enough cheddar cheese makes it good. I suspect that this is also true of slugs or even goat brains, but I won’t eat them (didn’t get those French genes).
4-6 Red Potatoes
1 Pound frozen tender broccoli cuts (1 package)
- Wash 4-6 red potatoes and cut them into wedges. Place them on a microwave safe plate and cook for 5-10 minutes or until done. Set aside.
- Cook the broccoli cuts based on the package directions, typically microwaving 7-8 minutes in a covered microwave safe container. Drain.
- Place a layer of cooked potato wedges and broccoli on the bottom of a coverable, microwave safe dish. Make sure that the dish/container is large enough for all the ingredients. Place a layer of shredded cheddar cheese over the potatoes and broccoli, repeat until the container is full or all the ingredients are used. Or you get too hungry to wait.
- Cover the container/dish and microwave for 5-7 minutes or until the cheese is fully melted.