The easiest way to cook corn on the cob is to use a microwave.  When you cook corn on the cob in a microwave, you don’t have to deal with a big heavy pot of water, don’t have to wait for the water to boil and don’t have to pour out the boiling water back into the sink!

Microwaved corn on the cob is the ultimate lazy recipe, and best of all it tastes great.  Just 3 minutes, and yummy corn on the cob is ready.

Ingredients For Corn On The Cob:

Corn On The Cob :)
Salt

Directions How To Make Corn On The Cob In A Microwave:

Wrap the corn in a paper towel.  Put the corn in a microwave, and microwave on High for 3 minutes.  Remove from microwave and sprinkle with salt.  You are done!

To make 2 cobs of corn at the same time, microwave for 5 minutes.  For 3 cobs of corn, microwave for 6 minutes 30 seconds.  For 4 cobs of corn, microwave for 8 minutes.

Microwave power varies.  If the corn seems undercooked, microwave it some more.  Figure out the perfect timing for corn on the cob in YOUR microwave. Remember, it’s better to undercook then overcook!  When it’s undercooked, you can still fix it… but if it’s overcooked, it’s too late – overcooked corn tastes dry.

Wrinkled kernels are a sign of overcooked corn. Perfectly cooked corn has shiny bright kernels without wrinkles, and tastes succulent and juicy.

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Many recipes start with frying onions and then adding other ingredients, but if you really like sauteed onions, you can make it as a stand-alone side dish!   If you are always sneaking the onions from the frying pan, this recipe is for you :)

Ingredients For Fried Red Onions:

Red onions
Oil
Salt to taste

Directions For Fried Red Onions:

Slice red onions. Heat the oil in a non-stick frying pan over medium-high heat.  Add red onion slices and stir.  Reduce heat to medium, and fry the red onions, stirring periodically, for 10 minutes, or until desired doneness.  Add salt to taste.

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Small potatoes (a.k.a. “baby potatoes” & “new potatoes”) are about 1.5 inches in diameter.  Small potatoes are very easy to prepare, since you don’t have to peel them!  The skin of small new potatoes is very thin and edible.

Roasted Small New Potatoes Recipe Ingredients:

A bag of small potatoes
Olive oil
Salt and pepper to taste

Roasted Small New Potatoes Recipe Directions:

Preheat oven to 400F.

Wash the small new potatoes and cut them in halves.  Put the small potato halves in a bowl.  Pour 1 tbsp of oil to potatoes.  Coat the new potatoes with oil by moving the potato pieces with your hands.  If needed, add more oil, so all the new potato pieces look shiny and coated with oil.

Line the baking sheet with parchment paper.  Put the new potato pieces on a baking sheet.  Sprinkle with salt and pepper.

Put in the oven and cook for 40 minutes or until the new potatoes are done.  Add more salt to taste if needed.

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This is a Russian recipe of an appetizer made with sauteed bell peppers and onions.  It tastes best when served cold.

Ingredients For Russian Sweet Bell Peppers And Onions Recipe:

5 bell peppers
3 onions
3 tbsp oil
1/2 cup ketchup
1 tsp salt
4 tsp sugar
2 tsp garlic powder
1 tbsp vinegar
1 can (14 oz) of chopped tomatoes

Directions For Russian Sweet Bell Peppers And Onions Recipe:

Slice the onions.

Heat the oil in a large non-stick frying pan over medium-high heat.  Add the onions, stir, and cook, stirring periodically, for 5 minutes.

While the onions are cooking, slice the bell peppers (cut them in half, scoop out the seeds with a spoon and discard the seeds, then slice the peppers).  Add bell peppers to the frying pan and cook, stirring periodically, for 5 minutes.

Mix ketchup, salt, garlic powder, sugar and vinegar and add to the peppers and onions.  Add chopped tomatoes and stir.  Reduce heat to low, cover and simmer for 15 minutes.

Serve cold.

Pictures Of Russian Sweet Bell Peppers And Onions Recipe:

Onion slices go in a frying pan

colorful red yellow and orange bell peppers, ready to be sliced

bell pepper slices

bell peppers added to the onions in the frying pan

Russian Bell Peppers And Onions Appetizer - All Done!

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The laziest way to cook perfect rice is to use a rice cooker!  Put rice, water and salt in a rice cooker, press the button and walk away :)  Rice cooker will do all the work in cooking the perfect rice for you.

The Ratio Of Rice And Water In A Rice Cooker

For white rice in a rice cooker, I always use the ratio of 1 cup of rice to 1.5 cups of water.

The rice cooker manual has different ratios depending on the rice type, but I hate reading manuals and just remember the ratio that always worked for me :)

How Much Salt In Rice?

I use 1/4 tsp of salt per 1 cup of uncooked rice.

How To Cook Rice In A Rice Cooker – Pictures

I usually cook 2 cups of dry rice at a time:

Using my ratio of rice to water in a rice cooker, I add 3 cups of water:

Then I add 1/2 tsp of salt to a rice cooker, and press the “Cook” button:

When the rice cooker beeps, the rice is ready!  You don’t even have to take it out right away – the rice cooker will keep your rice warm for you for hours!

the lid of the rice cooker is opened to reveal perfectly cooked rice!

Here’s a closeup of perfectly cooked white rice:

And here is cooked white rice in a bowl:

Don’t Own A Rice Cooker? Click Here To Get In On Amazon

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Ingredients:

7 medium potatoes
2 tbsp oil
Salt and pepper to taste

Directions:

Peel the potatoes.  Cut the potatoes in half lengthwise, then slice into very thin slices (as thin as you can).

Heat the oil in a large non-stick frying pan over medium-high heat.  Add the potatoes.  Don’t stir them for 4 minutes, or until the brown crust develops on the bottom.

Flip the potatoes with the spatula, so the brown side is on top and the light side is on the bottom.  Cook for 4 minutes. 

Stir the potatoes to break them up.   Reduce heat to low and cook for another 5 minutes. 

Taste the potatoes to make sure they are not raw.  If they taste undercooked, cook them some more.

Sprinkle with salt and pepper to taste.

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Ingredients:

Potatoes
Olive Oil
Salt
Pepper
Dried Herbs

Directions:

Preheat oven to 400F.

Peel the potatoes and cut into quarters.  Put potatoes in a bowl and pour a little oil over them.  With your hands, spread the oil all over the potatoes, so all the potatoes are coated with oil.

Put potatoes on a non-stick baking sheet and sprinkle with salt, pepper and herbs.  Put in the oven and bake for 45 minutes, or until the potatoes are tender when pierced with the fork.

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Tags: potatoes, side dish