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    A Microwave, a Mug, a Meal
    A Microwave, a Mug, a Meal
    A Microwave, a Mug, a Meal
    Ebook213 pages49 minutes

    A Microwave, a Mug, a Meal

    By Amy Sherman

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    About this ebook

    100 recipes for meals, appetizers, and desserts—one serving at a time, and ready in minutes!
     
    Forget all those fancy cooking accessories. You can make a tasty, nutritious meal with just a mug and a microwave oven. Cook a Chicken Enchilada Pie in five minutes and Double Chocolate Cake for dessert in just over two minutes! Comforting main dishes, appetizers, side dishes, and desserts can all be made quickly and easily—a palate-pleasing meal for one—inside a mug in the microwave oven.
     
    Delectable vegetarian, vegan, and gluten-free options are also plentiful in this cookbook; try a Zucchini Frittata, Shrimp & Mango Salad, or Eggplant-Tahini Dip. Plus you’ll get handy tips for roasting garlic, toasting nuts, making vegetable chips, and more—all in your microwave!
     
    “100 recipes ranging from the simple, such as Cheddar Bacon Oatmeal, to the sophisticated, such as Mediterranean Seafood Stew, all prepared in a soup mug and microwave. Sherman provides basic instructions on microwave cooking and provides a list of global pantry staples that are inexpensive and easy to find.”—Deseret News
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateJun 23, 2015
    ISBN9781423638230
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      A Microwave, a Mug, a Meal - Amy Sherman

      microwave cooking

      Microwave ovens come in many different styles, sizes and power levels. A compact model may be 650 to 800 watts, while midsize and large ovens can range from 850 to 1,650 watts. You will need to adjust power levels for most recipes.

      Undercook rather than overcook and allow carryover heat to do some of the work. Some recipes call for resting time. If you need to cook something longer, do so in 10-second intervals. Heat from the food makes the mug hot, so handle cautiously.

      While a difference of 100 watts or so doesn’t matter much in cooking, the ability to adjust the power level is crucial. Cook gently by reducing the power rather than always cooking at full blast. If you don’t know the wattage of your microwave oven, here’s an easy test to figure it out:

      Photo of microwave.

      Fill a microwave-safe glass measuring cup with 1 liter (1000 ml) of tap water. Stir the water with a thermometer for 10 seconds and check the temperature-the water should be between 60 and 80 degrees F. Now remove the thermometer and place the measuring cup with the water in the microwave oven. Microwave for 33 seconds at full power.

      Photo of measuring cup.

      Remove the measuring cup and immediately plunge the thermometer back into the water and check the temperature. Subtract the original number from the new number. Multiply that number by 100 and that is the wattage of your microwave oven. For example, if the water was 74 degrees F when you first measured it and 84 when it came out of the microwave, your magic number is 10, and you have a 1000-watt microwave.

      Photo of chef.

      global pantry staples

      Stocking up on these inexpensive staples will help you to easily prepare great meals in very little time. If you can’t find them in a local supermarket, look for them at a specialty gourmet retailer or online. Don’t worry about investing in ingredients that you will only use once; each is used in multiple recipes.

      Photo of pantry staples.

      chile paste: There are many different kinds of Asian chile pastes, some have garlic, some are brighter and fresher tasting and others are thick and a little bit salty. None are very expensive, so find one or two you like and stash them in the refrigerator. Use chile paste in sauces, glazes, dips and stews to add heat. In most recipes you can substitute Sriracha sauce for chile paste.

      chipotle in adobo: Chipotle is a smoked jalapeño chile and adobo is the vinegar sauce. A little of this smoky, tangy ingredient goes a long way! Open a can of chipotle in adobo and use what you need, then store the rest of it in a ziplock bag in the freezer. It’s great in sauces, stews and meatloaf recipes.

      fish sauce: Asian fish sauce adds rich flavor that is very complex with toasty, sour, sweet and savory notes. It’s used in Thai, Vietnamese and Laotian cuisine and is similar to Worcestershire sauce and soy sauce. After opening, store it in the refrigerator. Find it in the Asian section of the supermarket. Use it in soups, sauces and marinades.

      Photo of pantry staples.

      miso: Fermented soybean paste doesn’t sound very sexy, but miso is a luscious ingredient that lends creaminess and the savory flavor of umami to a variety of dishes. Choose both a white or shiro miso, which is mild and less salty, and a brown or red miso. Some, but not all, miso is gluten-free, so be sure to check the label if this is a concern. Use miso in soups, but also in salad dressings, sauces and gravy.

      chinese sausage: These inexpensive, fully cooked sausages are very firm and sweet. They add a lot of flavor to simple dishes. They are shelf stable until you open the package, and they are easy to find in Asian markets or online. The Cantonese name for them is Lap cheong. After opening the package, store sausages in the freezer.

      spanish chorizo: This dry sausage is packed with smoky, sweet and hot paprika, but also subtler notes of garlic and black pepper. It’s already cooked and does not need to be refrigerated.

      panko: These Japanese bread crumbs have a rough texture and are extremely crisp. They are available in white and whole wheat and are generally interchangeable.

      Photo of pantry staples.

      master recipes

      bulgur

      This wheat steams up quickly and can be used in main dishes and salads.

      Combine 1/4 cup bulgur, 5 tablespoons water, and a pinch of salt in the mug. Cover with plastic wrap, vent, and microwave for 7 minutes at 300 watts. Let rest, covered, for 3 minutes, or until tender but slightly chewy. Fluff with a fork. This makes a little over 1/2 cup.

      Photo of bulgar and quinoa.

      quinoa

      This versatile

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