Your Microwave's Most Underrated Button | Techniquely with Lan Lam
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Recipes in this Video
4 recipes
vegetarianvegangluten-freedairy-free
Ingredients
- ●4 medium sweet potatoes
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Wash and scrub the sweet potatoes under running water to remove any dirt.
- 3Pat the sweet potatoes dry with a towel.
- 4Pierce each sweet potato several times with a fork to allow steam to escape during baking.
- 5In a bowl, mix olive oil, salt, black pepper, paprika, garlic powder, and onion powder.
- 6Rub the mixture all over the sweet potatoes to coat them evenly.
- 7Place the sweet potatoes on a baking sheet lined with parchment paper.
- 8Bake in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- 9Remove from the oven and let them cool for a few minutes before serving.
- 10Serve warm, optionally topped with butter, sour cream, or your favorite toppings.
Equipment
ovenbaking sheetparchment papermixing bowlfork
veganplant-basedgluten-freenut-freesoy-freepaleo
Ingredients
- ●4 medium sweet potatoes
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp paprika
- ●1/4 cup chopped fresh parsley (for garnish)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Wash and scrub the sweet potatoes under running water to remove any dirt.
- 3Pat the sweet potatoes dry with a paper towel.
- 4Pierce each sweet potato several times with a fork to allow steam to escape during baking.
- 5In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika.
- 6Rub the mixture all over the sweet potatoes to coat them evenly.
- 7Place the sweet potatoes on a baking sheet lined with parchment paper.
- 8Bake in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- 9Remove from the oven and let them cool for a few minutes before serving.
- 10Garnish with chopped fresh parsley before serving.
Equipment
baking sheetparchment papermixing bowlfork
Ingredients
- ●1 cup shredded cheese (Parmesan or Pecorino)
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder (optional)
- ●1/4 tsp paprika (optional)
Instructions
- 1Line a microwave-safe plate with parchment paper.
- 2In a bowl, mix the shredded cheese with black pepper, garlic powder, and paprika if using.
- 3Spoon small mounds of the cheese mixture onto the parchment paper, leaving space between each mound.
- 4Flatten each mound slightly with the back of a spoon.
- 5Microwave on high for 1-2 minutes, or until the cheese is melted and edges are golden brown.
- 6Let the frico cool for a minute before carefully lifting them off the parchment paper.
- 7Serve as a crispy snack or garnish.
Equipment
microwavemicrowave-safe plateparchment paperbowlspoon
veganplant-baseddairy-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups canned white beans, drained and rinsed
- ●4 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 cup coconut milk
- ●2 tbsp olive oil
- ●1 tsp thyme
- ●1 tsp rosemary
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup capers, drained
- ●1 tbsp lemon juice
- ●Fresh parsley for garnish
Instructions
- 1In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- 2Add minced garlic, thyme, and rosemary to the pot. Cook for an additional 1-2 minutes until fragrant.
- 3Stir in the white beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 4Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
- 5Stir in the coconut milk, salt, and black pepper. Heat through for another 5 minutes.
- 6In a small pan, heat a little olive oil over medium heat. Add the drained capers and fry until crispy, about 3-4 minutes. Remove and drain on paper towels.
- 7Add lemon juice to the soup and stir well. Adjust seasoning if necessary.
- 8Serve the soup hot, garnished with crispy capers and fresh parsley.
Equipment
large potimmersion blendersmall panmeasuring cupsmeasuring spoons
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