Title: 250 Best Meals in a Mug
Author: Camilla V. Saulsbury
Suggested Retail: $24.95
ISBN: 9780778804741
Paperback, 312 pages
Microwaves can often be a huge time saver for reheating an so forth, but did you know you could cook a meal in them? Camilla Saulsbury wrote 250 Best Meals in a Mug that was released last month to help prepare quick meals that are prepared in a mug. Until I viewed this book, I had no idea how versatile cooking in a mug could be!
The mug creates a perfect individual portion-sized meal for breakfast or an indulgent late night snack. All of the recipes in this book are done with recipes from scratch, no adding cake mixes and other boxed foods. I have been allowed to share a few recipes to try out in your own home below. Enjoy! Check out 250 Best Meals in a Mug at http://www.robertrose.ca/article/microwave-mug-recipes
Courtesy of 250 Best Meals in a Mug by Camilla V. Saulsbury © 2014 www.robertrose.ca Reprinted with publisher permission.
Scrambled Eggs Florentine, page 82, Breakfast
You’ll return to this breakfast mugful again and again because it is so convenient and delivers serious satisfaction. The nutty accents of Parmesan cheese and nutmeg gently permeate the eggs, while the tomatoes and spinach proclaim freshness (despite coming from a can and the freezer).
12- to 16-oz (375 to 500 mL) mug
1 cup frozen chopped spinach 250 mL
2 large eggs 2
Pinch ground nutmeg (optional) Pinch
Pinch salt Pinch
Pinch ground black pepper Pinch
1⁄4 cup drained canned Italian-seasoned 60 mL
diced tomatoes
1 tbsp grated Parmesan cheese 15 mL
In the mug, microwave spinach on High for 11⁄2 to 2 minutes or until thawed and warm. Using the tines of a fork, press down firmly on the spinach and drain off excess liquid.
Using a fork, beat in eggs, nutmeg (if using), salt and pepper until well blended. Stir in tomatoes and Parmesan. Microwave on High for 30 seconds. Stir. Microwave on High for 30 to 45 seconds or until eggs are puffed and just barely set at the center.
Tips
Opt for bags, as opposed to boxes, of frozen chopped spinach, as it is easier to remove small amounts at a time.
Freeze the remaining tomatoes in a small sealable freezer bag. You can freeze the entire amount in one bag, or portion out 1⁄4 cup (60 mL) per bag so that the tomatoes are recipe-ready. Be sure to label the bag with the contents. Store for up to 3 months. Defrost in the refrigerator or microwave before using.
Prep Ahead Option
Measure the spinach into the mug; cover and refrigerate (decrease the cooking time in step 1 to 30 seconds). Using a fork, beat the eggs in a small airtight container, then add the nutmeg (if using), salt, pepper, tomatoes and Parmesan; cover and refrigerate until ready to use.
Italian Meatball Stew, page 146, Soup/Stew/Chili
Ready-made meatballs add quick and delicious heft, while mixed vegetables, marinara and mushrooms enrich store-bought broth for a quick and truly delicious Italian meal in a mug.
16-oz (500 mL) mug
4 frozen beef meatballs 4
1⁄2 cup marinara sauce 125 mL
1⁄3 cup ready-to-use beef broth 75 mL
1⁄3 cup drained canned mixed vegetables 75 mL
2 tbsp drained canned or jarred 30 mL
mushroom pieces
Salt and ground black pepper
Suggested Accompaniments
Grated Parmesan cheese or shredded Italian-blend cheese; chopped fresh parsley
In the mug, microwave meatballs on High for 1 to 2 minutes or until completely warmed through. Using a fork, cut meatballs in half.
Stir in marinara sauce, broth, mixed vegetables and mushrooms. Microwave on High for 11⁄2 to 2 minutes or until heated through. Season to taste with salt and pepper. Serve with any of the suggested accompaniments, as desired.
Variation
Vegetarian Meatball Stew: Replace the beef meatballs with ready-to-use vegetarian or vegan meatballs, and use vegetable broth in place of the beef broth.
Tips
Chicken or vegetable broth can be used in place of the beef broth.
Freeze the remaining mixed vegetables in a small sealable freezer bag. You can freeze the entire amount in one bag, or portion out 1⁄3 cup (75 mL) per bag so that the vegetables are recipe-ready. Be sure to label the bag with the contents. Store for up to 3 months. Defrost in the refrigerator or microwave before using.
Prep Ahead Option
Place the meatballs in the mug; cover and refrigerate (decrease the cooking time in step 1 to 30 to 45 seconds). Measure the marinara sauce, broth, mixed vegetables and mushrooms into a small airtight container; cover and refrigerate until ready to use.
Brownie Batter Dip, page 300, Dessert
This luscious dip is a cross between brownie batter and chocolate cheesecake. In other words…irresistible.
12- to 16-oz (375 to 500 mL) mug
3 tbsp brick-style cream cheese 45 mL
(11⁄2 oz/45 g), cut into
small pieces
1 tbsp butter, cut into small pieces 15 mL
1⁄4 cup confectioners’ (icing) sugar 60 mL
2 tbsp unsweetened cocoa powder 30 mL
2 tsp milk 10 mL
1⁄4 tsp vanilla extract 1 mL
2 tsp miniature semisweet 10 mL
chocolate chips (optional)
Suggested Accompaniments
Pretzels; fresh fruit (apple slices, strawberries, banana slices); graham crackers or animal crackers
In the mug, microwave cream cheese and butter on High for 10 seconds or until softened. Stir until blended.
Stir in confectioners’ sugar, cocoa powder, milk and vanilla until blended and smooth. Sprinkle with chocolate chips, if desired. Serve with any of the suggested accompaniments, as desired.
Tips
The cream cheese you choose can be light or regular.
You can use 3 tbsp (45 mL) soft tub-style cream cheese in place of the brick-style cream cheese.
Prep Ahead Option
Measure the cream cheese and butter into the mug; cover and refrigerate. Measure the confectioners’ sugar and cocoa powder into a small airtight container; cover and store at room temperature. Measure the milk and vanilla into a small airtight container; cover and refrigerate until ready to use.
Disclosure: I received a copy of this book to review. No other compensation was received. The thoughts and feelings expressed are my own.
