"250 Best Meals in a Mug: Delicious Homemade Microwave Meals in Minutes" by Camilla Saulsbury (Robert Rose, $24.95).
If about eight months after picking up "250 Best Meals in a Mug," you're wishing the title were "365 Best Meals in a Mug," you would know you're hooked. That would mean, as you whizzed through the easy recipes, many a crumb-filled mug had filled your dishwasher as you contentedly searched the pages for one sweet or savory simple treat after another.
Among the best days of my life may have been about a year ago, when I was slightly under the weather, facing an almost empty refrigerator and pantry. I heard someone on a talk show describe how to quickly make a single-serving microwave chocolate cake from scratch in a mug.
Where had I been before this? I had never heard of microwave-mug cooking. Less than seven minutes later, I had mixed the egg (thereby giving me a good seven grams of protein for a light breakfast), unsweetened cocoa powder, stevia (my natural, no-calorie sweetener of choice), vanilla extract, almond and whole-wheat flours, and baking powder, and I was happily enjoying a warm homemade chocolate cake that, to boot, was automatically portioned so that I didn't "accidentally" overindulge.
Therefore, when I learned about Saulsbury's "250 Best Meals in a Mug," I felt like I was meeting an old friend, or rather a pal with unlimited creativity.
Of course, first I turned to the cake chapter and found one like my chocolate favorite, followed by many others, some as sophisticated as Banana Toffee and Brown Sugar Sweet Potato. But that was only the beginning. There were also scores of pies, muffins and cookies, as well as crumbles, breads, puddings and other treats.
Those, however, would have to wait. First fill up on dips, soups, stews, chili and pasta.
Saulsbury, a food writer, recipe developer and cooking instructor who has authored seven cookbooks and won one of Food Network's $25,000 Ultimate Recipe Showdowns, is an expert at creating a mix of simple and energetic fare, like a Moroccan Date and Chickpea Tagine followed by a less complicated basic quiche. She also provides a list of about 50 of her recipes that include only four ingredients or less. Like in her other cookbooks, she gives concise explanations, including lots of variations and tips.
Recipes are generally for one lucky recipient. However, if you want to make more, just spread out a few mugs, sprinkle and mix ingredients at the same time, and then quickly cook each separately.
S'MORES CAKE
3 tablespoons butter, divided
2 tablespoons graham cracker crumbs
4 tablespoons semisweet chocolate chips, divided
1 large egg
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon salt
1/4 cup miniature marshmallows
Yields 1 serving.
In a 16-ounce mug sprayed with nonstick cooking spray, microwave 1 tablespoon of butter on high for 15 to 30 seconds, or until melted. Stir in graham cracker crumbs until coated. Carefully transfer to a small bowl or cup.
In the mug, microwave 3 tablespoons of chocolate chips and the remaining butter on high for 25 to 30 seconds, or until the chocolate is melted. Stir until blended and smooth.
Using a fork, beat in egg, flour, sugar, cocoa powder, baking powder and salt until blended and smooth. Sprinkle with the reserved crumb mixture, remaining chocolate chips and marshmallows. Stir slightly to partially blend in with cake mixture.
Microwave on high for 75 to 90 seconds, or until puffed and the center is set. Let cool slightly or entirely in the mug. Eat directly from mug or gently remove to a small plate.
LAYERED SOUTHWESTERN DIP
1/2 cup nonfat refried bean (preferably "spicy" variety)
5 tablespoons chunky salsa, divided (see Note)
2 tablespoons shredded Cheddar cheese
2 tablespoons plain Greek yogurt
Suggested accompaniments: Baked or regular tortilla chips, chopped or shredded lettuce, diced avocado, canned sliced black olives; chopped green onions; fresh cilantro leaves
Yields 1 serving.
In an ungreased 16-ounce mug, combine refried beans and 3 tablespoons of the salsa until blended. Sprinkle with cheese. Microwave on High for 45 to 75 seconds (checking at 45 seconds), or until cheese is melted and beans are hot.
Spread yogurt evenly over hot bean mixture. Top with remaining salsa. Serve with any of the suggested accompaniments, as desired.
Note: For even more flavor, add 1/4 teaspoon ground cumin or chili powder with the salsa. For a higher-protein dip that can double as a meal, add up to 1/3 cup drained, rinsed canned black beans with the salsa. Or add 1/2 can water-packed chuck chicken, drained and flaked, on top of the refried bean mixture before sprinkling with cheese.
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