×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes
     

Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes

by Leslie Bilderback
 

See All Formats & Editions

Dinner on the go, cooking for one, or just want to mix up a quick snack? Mug Meals will show you how! Chef Leslie Bilderback, the brilliant author of Mug Cakes, is back with easy and fresh ideas for every meal of the day. If you've got five minutes to spare, you can mix up a delicious, single-serving homemade meal with just a mug and a microwave.

Overview

Dinner on the go, cooking for one, or just want to mix up a quick snack? Mug Meals will show you how! Chef Leslie Bilderback, the brilliant author of Mug Cakes, is back with easy and fresh ideas for every meal of the day. If you've got five minutes to spare, you can mix up a delicious, single-serving homemade meal with just a mug and a microwave.

Here are over 100 mouthwatering, lightning-fast, easy microwave recipes for breakfast, lunch, dinner, and dessert. Whip up a mugful of Huevos Rancheros to start off your day, then lunch on a steaming cup of French Onion Soup or Pork Chops and Apple Sauce. Serve dinner to your whole family in mugs stuffed with Poached Salmon with Dill, Pasta Puttanesca, or Candied Sweet Potatoes--and finish things off right with a decadent Pumpkin Cheesecake. The options are endless, and you can't beat the clean-up!

Mug Meals makes a wonderful gift, college cookbook, or addition to your collection of mug cake recipes. The ease and convenience of these single-serving recipes are perfect for busy families, singles, teens, college students, and seniors who want to whip up easy food using fresh ingredients or even leftovers.

Mugs aren't just for cakes and coffee anymore; now you can make every meal in a mug--in minutes!

Product Details

ISBN-13:
9781250067203
Publisher:
St. Martin's Press
Publication date:
09/01/2015
Pages:
192
Sales rank:
243,327
Product dimensions:
8.90(w) x 7.50(h) x 0.70(d)

Read an Excerpt

Mug Meals

More than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes


By Leslie Bliderback, Teri Lyn Fisher

St. Martin's Press

Copyright © 2015 Leslie Bilderback
All rights reserved.
ISBN: 978-1-4668-7521-0



CHAPTER 1

breakfast baking

It is no accident that these recipes bear an uncanny resemblance to mug cakes. If you have experienced the wonder of mug cakes, you'll be a master at the recipes in this chapter. If you are unfamiliar with mug "microwavery," these recipes are a great place to start.


Cinnamon Roll

MAKES 1 LARGE OR 2 SMALL MUGS

The greatest day of my life was the day I figured out how to bake yeast dough in the microwave. OK, it falls just behind my children being born and the day I was married, but only just.


INGREDIENTS

½ cup warm water
½ teaspoon granulated yeast
1 tablespoon brown sugar
¼ cup golden raisins
6 tablespoons bread or all-purpose flour
Pinch of kosher salt
1 teaspoon ground cinnamon
¼ cup confectioners' sugar
1 tablespoon whole milk
¼ cup pecan pieces


METHOD

1. In a jumbo mug, combine the water, yeast, brown sugar, and raisins. Mix together well, then set aside to proof for 15 minutes. When the yeast is bubbly, stir in the flour, salt, and ½ teaspoon of the cinnamon. Mix vigorously with a fork to create an elastic dough. Cover the mug with a damp paper towel and set aside to rise for 30 to 60 minutes.

2. Microwave the dough for 1 ½ to 2 ½ minutes until risen and firm, but not dry. In a separate mug, mix the remaining ½ teaspoon cinnamon with the confectioners' sugar and the milk until well combined. Drizzle over the finished cinnamon roll, and sprinkle with the pecan pieces. Serve immediately.


Banana Bread

MAKES 2 MUGS

This is a go-to recipe for beginning bakers because it is very hard to mess up. The one indispensible element is the overripe banana. Don't try it with beautiful, perfectly ripe, yellow specimens; they won't be sweet enough. It's the mushy black ones that make the best bread.


INGREDIENTS

½ overripe banana
1 large egg
1 tablespoon vegetable oil
2 tablespoons sour cream
½ teaspoon pure vanilla extract
¼ cup packed brown sugar
1 tablespoon chopped walnuts
½ cup self-rising flour (or ½ cup all-purpose flour and ¼
teaspoon baking powder)
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
Pinch of kosher salt
Unsalted butter or cream cheese, for serving


METHOD

1. Put the banana in a mug and mash it well with a fork. Add the egg and oil and whisk it together well. Stir in the sour cream, vanilla, sugar, and nuts. Add the flour, spices, and salt. Beat the batter until smooth

2. Divide the batter between two mugs and microwave separately for 1 ½ to 2 ½ minutes each until risen and firm. Serve immediately topped with a pat of butter or a schmear of cream cheese


• VARIATIONS •

FRUITY: Add a variety of dried fruits, such as dark or golden raisins, cranberries, cherries, figs, or dates. Soak ¼ cup of the dried fruits in hot water for 15 to 30 minutes, or overnight if you think that far in advance. Then drain them and fold into the batter with the nuts.

TROPICAL: Make this recipe a little more exotic with the addition of coconut, macadamia nuts, and dried tropical fruits like dehydrated pineapple, mango, or banana chips. Use about ¼ cup of these elements in place of the walnuts.


Lemon–Poppy Seed Muffins

MAKES 2 MUGS

Wake up your taste buds with the sweet tang of this popular morning muffin.


INGREDIENTS

2 tablespoons unsalted butter
Finely grated zest of 1 lemon
1 large egg
2 tablespoons buttermilk
1 teaspoon poppy seeds
1 teaspoon pure vanilla extract
¼ cup granulated sugar
6 tablespoons self-rising flour (or 6 tablespoons all-purpose flour plus 1/8 teaspoon baking powder)
Pinch of kosher salt
¼ cup confectioners' sugar
1 tablespoon whole milk


METHOD

1. Put the butter and lemon zest in a mug and microwave for 30 to 60 seconds until the butter has melted. Whisk in the egg with a fork. Stir in the buttermilk, poppy seeds, vanilla, and granulated sugar. Add the flour and salt and beat the batter with a fork until smooth.

2. Divide the batter between two mugs. Microwave separately for 1 ½ to 2 ½ minutes each until risen and firm.

3. In a separate mug, beat together the confectioners' sugar and milk until smooth. Pour over the finished muffins, and serve.


Blueberry Muffins

MAKES 2 MUGS

These muffins are an essential element in any breakfast repertoire. Fresh, sweet, height-of-the-season berries are ideal, but they are only available for a limited time. For the rest of the year, frozen berries will work just fine. Zap them in a little water for 30 seconds just to take off the chill before you add them to your mug batter.


INGREDIENTS

2 tablespoons unsalted butter
Finely grated zest of ½ lemon
1 large egg
¼ cup granulated sugar
3 tablespoons buttermilk
½ teaspoon pure vanilla extract
6 tablespoons self-rising flour (or 6 tablespoons all-purpose flour plus ¼ teaspoon baking powder)
Pinch of kosher salt
¼ cup blueberries (or try it with other fresh berries, diced stone fruits, or dried fruits)
Confectioners' sugar or marmalade, for serving


METHOD

1. Put the butter and lemon zest in a large mug and microwave for 30 to 60 seconds until melted. Whisk in the egg with a fork. Stir in the granulated sugar, buttermilk, and vanilla. Add the flour and salt and combine. Fold in the blueberries. Divide the batter between two mugs. (You can top them with a sprinkle of cinnamon sugar or streusel if you'd like. See Coffee Cake recipe). Microwave separately for 1 ½ to 2 ½ minutes each until risen and firm. Serve immediately, topped with a dusting of confectioners' sugar or a spoonful of marmalade.


• VARIATIONS •

CINNAMON-SUGAR: A teaspoon of cinnamon-sugar on top of the batter before cooking makes a lovely topping. Use 1 part cinnamon to 3 parts granulated sugar.

FRUIT OPTIONS: This recipe can also be made with raspberries, blackberries, huckleberries, cranberries, diced stone fruits, tropical fruits, and dried fruits.


Oat and Seed Muffins

MAKES 2 MUGS

Seeds are superhealthy! Flaxseeds, especially, are the latest wonder food, benefitting you with added fiber, healthy omega-3 fatty acids, and reducing the risks of heart disease and cancer — plus, the seeds add a delicious, nutty crunch. Yes, this recipe has sugar, which might negate the seed benefits, but we'll just let that slide.


INGREDIENTS

3 tablespoons raisins
2 tablespoons apple juice
½ teaspoon pure vanilla extract
1 large egg
3 tablespoons whole milk
¼ cup packed brown sugar
¼ cup self-rising flour (or
¼ cup all-purpose flour plus 1/8 teaspoon baking powder)
2 tablespoons old-fashioned rolled oats (not steel cut)
1 tablespoon flaxseeds
1 tablespoon sunflower seeds
1 teaspoon sesame seeds
Pinch of ground cinnamon
Pinch of kosher salt
¼ cup streusel (See Coffee Cake recipe)


METHOD

1. In a large mug, combine the raisins, apple juice, and vanilla. Microwave for 30 to 60 seconds, then set aside for 5 to 10 minutes to allow the raisins to plump while you make the batter.

2. In a second mug, whisk the egg with a fork. Stir in the milk and brown sugar. Add the flour, oats, flaxseeds, sunflower seeds, sesame seeds, cinnamon, and salt and beat the batter until smooth. Fold in the plumped raisins and the soaking liquid.

3. Divide the batter between two mugs, and top each with the streusel. Microwave separately for 1 ½ to 2 ½ minutes each until risen and firm.


Corncake

MAKES 2 MUGS

Though usually cooked on the griddle, this recipe translates nicely to the microwave. It calls for corn flour, which is nothing more than finely ground cornmeal. If you have trouble locating it, you can substitute all-purpose flour, or grind cornmeal in a food processor or coffee mill until it is a fine powder.


INGREDIENTS

2 tablespoons unsalted butter
1 tablespoon chopped scallion
½ small jalapeño chile, diced (optional)
½ cup whole milk
1 large egg, separated
¼ cup corn flour (see headnote) or all-purpose flour
¼ cup cornmeal
½ teaspoon sugar
¼ teaspoon kosher salt
¼ cup corn kernels, fresh, frozen, or drained canned


METHOD

1. Put the butter, scallion, and diced jalapeño, if using, in a large mug and microwave for 20 to 30 seconds until the butter has melted. Add the milk and egg yolk and whisk in with a fork. Stir in the corn flour, cornmeal, sugar, and salt. Fold in the corn kernels.

2. In a separate mug, whisk the egg white using a battery-operated milk foamer (or do it the old-fashioned way, in a separate small bowl with a whisk). Fold the whipped white into the batter, then divide the batter between two mugs. Microwave separately for 1 ½ to 2 ½ minutes each until risen and firm.


Pumpkin Muffins

MAKES 2 MUGS

Pumpkin puree is easily made by zapping diced squash in water until tender, 3 to 4 minutes, then draining and mashing. Of course, you can buy pumpkin puree, both in large cans (in the canned fruit aisle) and in tiny jars (in the baby food aisle ... shhh ... it'll be our secret.)


INGREDIENTS

1 large egg
¼ cup pumpkin puree
2 tablespoons whole milk
¼ teaspoon pure vanilla extract
¼ cup packed brown sugar
¼ cup chopped pecan pieces
7 tablespoons (¼ cup plus 3 tablespoons) self-rising flour (or use all-purpose flour plus ¼ teaspoon baking powder)
Pinch of kosher salt
½ teaspoon pumpkin pie spice (1/8 teaspoon each of cinnamon, nutmeg, ginger, and a tiny pinch of ground cloves)


METHOD

1. In a large mug, whisk together the egg and pumpkin puree with a fork. Stir in the milk, vanilla, sugar, and pecans. Add the flour, salt, and pumpkin pie spice and beat the batter until smooth.

2. Divide the batter between two mugs. Microwave separately for 1 ½ to 2 ½ minutes each until risen and firm.


Coffee Cake

MAKES 2 MUGS

When I figured out coffee cake didn't actually have coffee in it, I was mighty disappointed. Serving it in a coffee mug, though, has lessened the pain.


INGREDIENTS

Streusel Topping
1 teaspoon granulated sugar
2 teaspoons whole wheat flour
1 teaspoon unsalted butter

Cake Batter

1 large egg
2 tablespoons vegetable oil
2 tablespoons buttermilk
¼ teaspoon pure vanilla extract
¼ cup packed brown sugar
6 tablespoons self-rising flour (or 6 tablespoons all-purpose flour plus ¼ teaspoons baking powder)
Pinch of kosher salt


METHOD

1.To make the streusel topping: In a large mug, combine the granulated sugar and whole wheat flour. Add the chilled butter, and cut it in, using a fork, until the mixture resembles coarse crumbs. Set aside in the refrigerator.

2.To make the cake: In a separate large mug, whisk together the egg, oil, and buttermilk. Stir in the vanilla and brown sugar, then add the self-rising flour and salt. Divide the batter between two mugs. Top each with half of the chilled streusel and microwave separately for 1 ½ to 2 ½ minutes each until risen and firm.


• VARIATIONS •

ADD-INS: Personalize this recipe with the addition of ½ cup of your favorite nuts, dried fruits, berries, or chocolate chips. Fold them into the batter just before you add the flour.

OATY-NUTTY STREUSEL: Enhance your streusel with the addition of 1 tablespoon of rolled oats, chopped nuts, and even some spice; try ground cinnamon, nutmeg, ginger and/or cardamom.


Buttermilk Pancakes

MAKES 2 MUGS

Yes, I know pancakes, by definition, should be cooked in a pan — or better yet, on a griddle. But this is the next best thing. Just close your eyes as you eat it, and imagine a lumberjack stack.


INGREDIENTS

2 tablespoons unsalted butter, plus a pat
1 tablespoon sugar
¾ cup buttermilk
1 large egg
½ cup all-purpose flour
½ teaspoon baking powder
Pinch of kosher salt
Maple syrup, for drizzling


METHOD

1. Put the 2 tablespoons of butter and the sugar in a large mug and microwave for 1 to 2 minutes until the butter has melted. Add the buttermilk and egg and whisk with a fork. Stir in the flour, baking powder, and salt.

2. Divide the batter between two mugs. Microwave separately for 1 ½ to 2 ½ minutes each until risen and firm. Serve immediately topped with the pat of butter and a drizzle of maple syrup.


• VARIATIONS •

BUTTERMILK OPTIONS: This recipe works just as well with a variety of dairy products. You can use regular milk, or keep the tang by using sour cream or plain yogurt.

PANCAKE GARNISH: You can fold in 2–4 tablespoons of your favorite pancake embellishments, including chocolate chips or blueberries. You can also go the way of health by folding in oats and sunflower seeds.


Whole Wheat Banana-Nut Pancakes

MAKES 2 MUGS

Here is another recipe boosted from the griddle. They will never be as good as a griddle cake, but they will get you through your midweek pancake craving. You have that, too, right?


INGREDIENTS

2 teaspoons unsalted butter, plus a pat
1 tablespoon brown sugar
¾ cup whole milk
1 large egg
¼ cup pecan pieces
½ cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
Pinch of kosher salt
½ ripe banana, sliced into rounds
Maple syrup, for serving


METHOD

1. Put the 2 teaspoons of butter in a large mug and microwave for 20 to 30 seconds until melted. Add the sugar, milk, and egg and whisk with a fork. Add the pecan pieces. Stir in the flour, baking powder, cinnamon, and salt. Fold in the sliced banana.

2. Divide the batter between two mugs. Microwave separately for 1 ½ to 2 ½ minutes each until risen and firm. Serve immediately with the pat of butter and maple syrup.


• VARIATIONS •

APPLE-CINNAMON: Cook one small, peeled, cored, and diced apple in the mug with the butter and ¼ teaspoon cinnamon for 1 to 2 minutes until tender. Then use the apples instead of the bananas.

BLUEBERRY: Add ¼ cup blueberries in place of, or in addition to, the pecans.

CHOCOLATE CHIP: Add ¼ cup chocolate chips in place of, or in addition to, the pecans.


(Continues...)

Excerpted from Mug Meals by Leslie Bliderback, Teri Lyn Fisher. Copyright © 2015 Leslie Bilderback. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author


LESLIE BILDERBACK is a certified master baker, chef, and a graduate of the California Culinary Academy. She began her career as a pastry chef, and played a major role in several of California's most well-regarded and innovative restaurants, including Sedona, Postrio, Zola's, Angeli, and Georgia. Leslie appeared on Food Network's Sweet Genius and has been featured in The New York Times, San Francisco Chronicle, and Culinary Trends Magazine. She is also the author of Mug Cakes, No-Churn Ice Cream, The Spiralized Kitchen, The Complete Idiot's Guide and Everything food-based series, and collaborated with Pastry Chef Sherry Yard of Spago on the James Beard Award-winning The Secrets of Baking.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews