Edit 2016-02-27 -----------------------------------------------------------------------------Note: Finally found a good cauliflower and added four pictures. --------------------------------------------------------------------------------------- End editCauliflower really doesn’t lend itself much time shifting. Sometimes they won’t even last a week before developing brown patches. I get the best shelf life by washing them in a baking soda and surfactant wash, cutting them into major florets, and storing them in the refrigerator in a plastic container with a loose foil lid. Pick cauliflowers that are solid, white (without yellowing or brown patches), and with firm leaves. Limp leaves are a sure giveaway that the cauliflower isn’t fresh. I haven’t tried the green or orange versions.1. Wash, rise, and reduce the cauliflower to large florets.2. Depending on the size of the floret, cut it into bite-sized pieces. Place in a 2-quart glass measure, spritz with water, and cover. 3. Microwave on High (9-1/2 minutes in my microwave). 4. Drain, “plate”, sprinkle with Parmesan, and serve.Note: Use a sprayer filled with water to wet vegetables for steaming in the microwave. The smaller size of the droplets is more likely to be converted to steam.Note: Use Chinet paper lunch plates (8-3/4-inches) as lids. They are sturdy enough to hold the contents when draining.

A single breast is enough for this recipe but I normally cook several so they can be used in chicken wraps.Ingredients1 chicken breastOlive oilSalt and pepperMake1. Line a pan with foil.2. Coat the chicken breast(s) with olive oil. Salt and pepper to taste.3. Cook at 375 degrees F for 23 minutes. For the Breville oven, use the middle rack, “Bake” setting , 375 degrees F, and 23 minutes.4. Cool and place in quart Ziploc bags. From the refrigerator, cube before use. From the freezer, cube before freezing and thaw before use.Note: I buy the breasts in bulk at the big box store, portion them in pairs in quart freezer Ziploc bags, and freeze them. They get thawed in the refrigerator as needed.

This is really simple and you can be doing other things while it cooks, which is good because it takes nearly an hour to cook. Then you can freeze it for when you need it. When thawed, it only takes four minutes in the microwave to reheat. I usually make several batches.Ingredients1/4 cup wild rice (57 grams)Fat 1/2 cup brown rice (115 grams)2-1/2 cups water1/2 teaspoon salt1 teaspoon olive oilMake1. Measure all ingredients into a 2-quart glass measure. Cover with a Chinet paper lunch plate (8-3/4-inches).2. Microwave on High for 8 minutes. Then microwave on Medium for 40 minutes. Remove and let sit for 5 minutes. Stir.3. Let sit, covered, for about 30 minutes to cool enough to put into a 1-gallon Ziploc freezer bag. 4. Put it in the refrigerator overnight, not the freezer. Don’t skip this step; you may end up with clumpy rice. Then put it in the freezer.Use1. Thaw a pack of wild and brown rice in the refrigerator (1 – 2 days). 2. Pour into a 2-quart glass measure. Microwave on High for two minutes, stir, and on High for two more minutes. Serve.Note: The frozen Wild and Brown Rice can be thawed on a microwave's defrost setting, although letting the refrigerator do it is much easier. You can start it in the bag and defrost it just long enough to break up the rice. Overheat it and you run the risk of melting the bag.

CAUTION: After heating the water, drop a single piece of curry into the water. It is eruptive when the whole pot boils at once. It is entertaining but keep your hands away from the steam and boiling water. Even an Ove Glove won’t protect you from boiling water and steam.For the 8.4 oz (240 g) S&B Golden Curry, MildIngredients3/4 cup diced cooked chicken (1 breast) 1-3/4 cups water1 Tablespoons olive oil1/2 tray S&B Golden Curry, Mild (2 squares)CashewsMake1. Pour the Wild and Brown Rice into a 2-quart glass measure and cover.2. Cube the chicken and the curry.3. In another 2-quart glass measure, combine water and oil. Microwave covered on High for 6 minutes. CAUTION: After heating the water, drop a single piece of curry into the water. It is eruptive when the whole pot boils at once. It is entertaining but keep your hands away from the steam and boiling water. Even an Ove Glove won’t protect you from boiling water and steam.3. Drop one piece of curry into the water. After it erupts, add the remaining curry. Stir until completely dissolved.4. Microwave uncovered on High for 2 minutes. Stir. Microwave uncovered on High for 2 minutes. Add chicken and stir. Microwave uncovered on High for 2 minutes. Stir. Microwave uncovered on High for 2 minutes. Remove from the microwave.5. Microwave the Wild and Brown Rice covered on High for 2 minutes. Stir. Microwave covered on High for 2 minutes. 6. Plate the Wild and Brown Rice, spoon the Curry Chicken over the rice, and top with cashews. 7. ServeNote: S&B Curry comes in 3.5 oz / 100 gram and 8.4 oz / 240gram boxesNote: For the 3.5 oz / 100 gram box of S&B curry, use 1-1/4 cups water and 1/2 box of S&B Golden Curry, Mild