Microwave ovens do have place in from-scratch cooking

Remember all those cookbooks from the '80s that promised gourmet microwave meals in minutes?

We all know they were mostly full of it. Reality is, most of us have rarely met a microwaved chicken that didn't come out better fit for bouncing than eating. And don't even think about beef.

Yet these utterly ubiquitous cookers somehow have become the go-to tool for so many of us. Which probably is because we've become a nation of reheaters.

But the microwave does have a place in (mostly) from-scratch cooking, too. It can be a huge time saver when used right. As with any kitchen appliance, it's all a matter of playing to the microwave's strengths.

For example, it is an easy way to gently steam vegetables. Toss some evenly sliced or chopped veggies with a splash of water and seasonings, cover and nuke for a couple minutes for a great side.

It also helps that food technology has caught up with the microwave. Various food companies now offer quite respectable microwave-ready white and brown rices. Those can be huge time savers.

As for proteins, seafood and tofu seem to handle microwaving best. That's partly because seafood cooks so quickly, and tofu needs no cooking beyond heating to a desired temperature.

This recipe for peanut shrimp combines instant rice and jarred peanut sauce with cooked shrimp and prepared thinly sliced broccoli (intended for slaw, but just as good on its own) for a great meal ready in minutes.

If you'd rather make your own peanut sauce, it's simple. In a blender, combine about 1 cup of peanut butter with about a teaspoon each of soy sauce, hot sauce and white or rice vinegar (more or less of each, to taste). Blend until smooth, adding a bit of water to get desired consistency. Season with salt and pepper.