I have always loved cookbooks. I know it might seem strange but I go through them page by page. I recently found a new company to me that has a lot of great cookbooks ~ it is Robert Rose. They have some fabulous books. This first one I received is 250 Best Meals in a Mug and it has given me a ton of new ideas. I really like the small portions these recipes make they are perfect for lunch at work or if you are dining solo. They are also fast and made from many ingredients you would have on hand. The meals are created from scratch and can be made in just 2 minutes. The recipes include breakfast, soups, sides, lunches, dinners and even dessert. I like the idea of making one serving of Chocolate Cream Pie than have a whole pie sitting in the kitchen waiting for me to eat!
The cookbook starts with Microwave Know-How, Mug Smarts, The Mug Meals Pantry and Measuring Ingredients. Then it has a chapter on Super-Fast, Cheap and Easy Recipes with 4 ingredients (or less). From there it goes into more recipes but all are very easy to follow and there are lots of tips through out the book.
Here are a couple recipes I really enjoyed and want to share with you. They are courtesy of 250 Best Meals in a Mug by Camilla V. Saulsbury © 2014 www.robertrose.ca Reprinted with publisher permission.
French Toast, page 85, Breakfast
I’m a firm believer that breakfast is the most important meal of the day, not just for the usual reasons, but also simply because the offerings − from bacon to cheesy eggs to cinnamon rolls − are so scrumptious. French toast proves my point. With the help of a mug and the microwave, it’s now an any-day option, even on the busiest mornings. Don’t forget the syrup!
16-oz (500 mL) mug
1 tbsp granulated sugar 15 mL
1⁄8 tsp salt 0.5 mL
1⁄8 tsp ground cinnamon 0.5 mL
1 large egg 1
1⁄2 cup milk 125 mL
1⁄4 tsp vanilla extract (optional) 1 mL
11⁄4 cups bread cubes (preferably stale) or small plain croutons 300 mL
Confectioners’ (icing) sugar; pure maple syrup; butter
In the mug, use a fork to whisk sugar, salt, cinnamon, egg, milk and vanilla (if using) until very well blended. Add bread cubes, stirring and pressing them down into the custard to absorb the liquid. Let stand for at least 15 minutes (so the bread absorbs the liquid). Press bread down with a fork to compact.
Microwave on High for 11⁄2 to 21⁄2 minutes (checking at 11⁄2) or until firm to the touch and liquid is absorbed. Serve with any of the suggested accompaniments, as desired.
Orange Marmalade French Toast: Replace the sugar with an equal amount of orange marmalade.
Buttermilk French Toast: Replace the milk with buttermilk, and replace the cinnamon with a pinch of ground nutmeg.
Banana French Toast: Reduce the milk to 1⁄4 cup (60 mL) and add 1⁄3 cup (75 mL) mashed very ripe banana. Replace the sugar with packed brown sugar.
Add up to 2 tbsp (30 mL) raisins or chopped dried fruit, or 1 tbsp (15 mL) miniature semisweet chocolate chips with the bread.
Prep Ahead Option
Whisk the sugar, salt, cinnamon, egg, milk and vanilla (if using) in the mug, then add the bread cubes; cover and refrigerate until ready to use.
Barbequed Chinese Chicken Lettuce Wraps, page 208, Meat Mains
Ready-to-use Chinese hoisin sauce delivers a deep, round intensity to plain chicken, turning it into something sumptuous. Earthy mushrooms and a scattering of green onions ensure that each forkful is a hit.
16-oz (500 mL) mug
1⁄2 cup frozen sliced bell pepper 125 mL
and onion stir-fry blend
1 can (5 oz/142 g) water-packed 1
chunk chicken, drained and flaked
1⁄4 cup drained canned or jarred 60 mL
2 tbsp hoisin sauce 30 mL
2 large iceberg, romaine 2
or butter lettuce leaves
1 tbsp sliced green onions 15 mL
Toasted or roasted chopped almonds, peanuts or cashews; crunchy chow mein noodles
In the mug, microwave stir-fry blend on High for 11⁄2 to 2 minutes or until heated through. Drain off excess liquid.
Stir in chicken, mushrooms and hoisin sauce until blended. Microwave on High for 45 to 60 seconds or until warmed through.
Spoon half the chicken mixture into each lettuce leaf. Sprinkle with green onions and any of the suggested accompaniments, as desired.
If a frozen pepper and onion stir-fry blend isn’t available, use 1⁄2 cup (125 mL) mixed sliced fresh bell peppers and onions and, in step 1, cook for about 2 minutes or until vegetables are tender-crisp.
Hoisin sauce is a thick Chinese sauce akin to American barbecue sauce. Look for it where soy sauce is shelved in the grocery store.
Prep Ahead Option
Measure the stir-fry blend into the mug; cover and refrigerate (decrease the cooking time in step 1 by 30 seconds). Measure the chicken, mushrooms and hoisin sauce into a small airtight container; cover and refrigerate. Place the lettuce leaves and green onions in a small airtight container; cover and refrigerate until ready to use.
I love bringing in these great meals to work. The girls in the office are surprised when I bring one of these in and when I made the Barbequed Chinese Chicken Lettuce Wraps the other day they wanted to know what restaurant I had gotten them from. I think this book would be perfect for a college student or for someone moving into their first apartment. It is also great for someone who brings lunches to work and looking for a new a fresh lunch instead of a frozen meal.
You can purchase 250 Best Meals in a Mug HERE. You can also get it locally at Barnes & Nobles.
“Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”