Microwave mug recipes first became popular about a decade ago as a way to make single servings of treats such as brownies or cake quickly and easily on-demand.
In recent years, mug meals have taken on a life of their own and expanded to include savoury meals such as soups, egg dishes, even meatloaf. Googling ‘“meal in a mug” recipes’ gave me 275,000 hits. Their popularity shouldn’t really be a surprise given the convenience of preparing food from scratch in minutes using only a mug and a microwave.
Camilla V. Saulsbury, author of the cookbook, 250 Best Meals in a Mug, says the “hot, tasty, fast,
easy, mini meals” appeal to workers on their lunch breaks, college students in their dorm rooms, RV enthusiasts, kids and teens for an after-school snack, single adults including young adults and seniors, and busy moms and dads on-the-go. That includes just about everyone who is short on time and has access to a microwave.
“But most of all, meals and treats made in a mug are delicious fun,” writes Saulsbury. “No cooking prowess is required, nor any fancy equipment.” However, it is important to choose the right mug.
Choosing a mug
First and foremost, check the mug to be sure it is microwave-safe, says Saulsbury. Avoid using hand-thrown ceramic mugs, as they are unlikely to be microwave safe and may contain trace amounts of metal.
Mugs with straight sides will cook more evenly which is particularly important for cakes, muffins, breads, egg dishes and cookies.
The thickness of the mug will impact cooking time. It takes longer for microwaves to pass through thick mugs, resulting in longer cooking times.
Do not use a mug with gold or silver decoration in it in the microwave. Metals can cause arcing and damage the microwave.
No mug? No problem.
Microwave-safe bowls or ramekins that match the volume capacity specified in the recipe can be used with equal success. Be sure to keep a pot holder or oven mitt nearby for removing the vessel from the oven, to make up for the absence of a handle,” writes Saulsbury.
Here are two of the recipes from Saulsbury’s 250 Best Meals in a Mug cookbook. I have made each of them several times and both have proven to be reliably good.
Black Bean Soup
This easy soup gets its Southwestern kick from green chiles and smoky cumin. Adjust the heat by choosing a spicier or milder can of tomatoes with chiles (they are available in mild, medium and hot). (Courtesy of 250 Best Meals in a Mug by Camilla V. Saulsbury © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.)
Ingredients
16-oz (500 mL) mug
1⁄2 can (14 oz/398 mL) black beans, drained and rinsed
1⁄2 can (10 oz/284 mL) diced tomatoes with green chiles, with juice
1⁄2 cup ready-to-use chicken or vegetable broth or water
1⁄4 tsp ground cumin or chili powder
1 ml Ground black pepper
Suggested accompaniments
Sour cream or plain Greek yogurt; chopped fresh cilantro; chopped green onions; seasoned croutons or crumbled tortilla chips
Method
In the mug, coarsely mash beans with a fork. Stir in tomatoes, broth and cumin. Microwave on High for two to three minutes or until hot but not boiling. Let stand for 1 minute, then season to taste with pepper. Serve with any of the suggested accompaniments, as desired.
Variations
Pumpkin Black Bean Soup: Add 2 tbsp (30 mL) canned pumpkin purée (not pie filling) with the tomatoes. Increase the broth to 2⁄3 cup (150 mL).
Italian White Bean and Tomato Soup: Replace the black beans with white beans (such as cannellini or great Northern). Instead of the tomatoes with chiles, use canned diced tomatoes with Italian seasoning. Replace the cumin with 1 tbsp (15 mL) grated Parmesan cheese. Serve with additional Parmesan cheese and chopped fresh parsley, if desired.
Tips
For a smooth soup, purée all of the ingredients in a blender before heating in the microwave.
If you prefer, you can use 1⁄2 cup (125 mL) salsa in place of the canned tomatoes with chiles.
Freeze the remaining beans and tomatoes separately in small sealable freezer bags. Be sure to label the bags with the contents. Store for up to 3 months. Defrost in the refrigerator or microwave before using.
Prep Ahead Option
Prepare through step 1; cover and refrigerate until ready to heat.
Fruit and Fibre Breakfast Cookie
Meet your new favorite portable breakfast. Vary the fruit, nuts and seeds to your heart’s content, or spice things up with a bit of ground cinnamon, ginger or allspice.
Tip
The corn syrup (or brown rice syrup) does more than sweeten this cookie; it helps bind it. Other liquid sweeteners, such as honey and maple syrup, will not hold the cookie together.
Ingredients
16-oz (500 mL) mug, sprayed with non-stick cooking spray
Square of waxed paper, parchment paper,plastic wrap or foil
11⁄2 tbsp ( 22 mL) corn syrup or brown rice syrup
1 tbsp ( 15 mL) peanut butter
1⁄3 cup (75 mL) crispy rice cereal
2 tbsp (30 mL) chopped roasted or raw nuts or seeds
2 tbsp ( 30 mL) chopped dried fruit
1 tbsp (15 mL) ground flax seeds (flaxseed meal)
Method
In the mug, combine corn syrup and peanut butter. Microwave on High for 25 to 35 seconds or until very hot and bubbly.
Stir in cereal, nuts, dried fruit and flax seeds until well coated. Turn mixture out onto waxed paper. Fold paper over the mixture and gently mould into a mound. Refrigerate for at least 30 minutes or until firm.
Storage Tip
The cookie can be made in advance. Place in an airtight container and store in the refrigerator for up to one week or in the freezer for up to one month.
Prep Ahead Option
Combine the corn syrup and peanut butter in the mug; cover and store at room temperature. Measure the cereal, nuts, dried fruit and flax seeds into a small airtight container; cover and store at room temperature until ready to use.
— Helen Lammers-Helps