During COVID, we all had grand aspirations of becoming a personal chef or an elite baker. Then the world started again, and now we’re so busy that it’s hard to find time to breathe, never mind cook. Not to worry! We have three fall mug recipes sure to play wonderfully with your palate. From busy soccer moms to collegiate last-minute crammers, it only takes 5 minutes and one mug. Trust me. I tried it out for you. All recipes may be made gluten-free or vegetarian. There are plenty of great and inexpensive microwave mug meals out there. Mugs are affordable starting at $1 at any Dollar Store. You are welcome to use a bowl or any other microwave-safe dish. Save time and money, and let your mouth do all the work. •
BREAKFAST: MUGGED FRENCH TOAST
INGREDIENTS:
1 tsp butter
3 tbsp milk
1 egg
1 tsp syrup
1/4 tsp vanilla extract
1/4 tsp cinnamon
1 heaping cup of bread pieces – See note*
INSTRUCTIONS: Place the butter in a large mug or small bowl; microwave until melted (about 30 seconds). Add the egg, milk, syrup, vanilla extract, and cinnamon. Whisk with a fork until well blended. Add the bread pieces and gently stir to ensure the egg mixture is coated evenly throughout. See note* Microwave for 90 seconds and then check for doneness. Microwave in 20-second intervals after that. It takes about 2 minutes in my microwave. You may have to experiment. You can additionally top with anything you want, like syrup, powdered sugar, berries, banana slices, nuts, peanut butter, chocolate chips, whipped cream, etc. *Use hearty bread such as sourdough or French bread torn up into bite-size pieces – even stale bread works. I toasted some soft bread, and it ended up pretty chewy. I would suggest using some really crusty bread. French Bread for French toast.
LUNCH: MUGGED CHEAP CHILI
INGREDIENTS:
3 tbs of beans
2 tbs can of salsa
3 tbs ground beef, turkey, chicken, or tofu as a vegetarian option.
Toppings: I recommend cheese, tortilla chips, media crema or sour cream, and cilantro (if it doesn’t taste like soap to you.) You can swap green onions if you carry the cursed anti-cilantro gene.
INSTRUCTIONS: Prep your ground beef: Start by selecting the desired amount of ground beef, place it in your mug, and break it into smaller chunks using a fork. Place the ground beef in a microwave-safe mug, ensuring that it is spread out evenly. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap. Set the microwave to medium-high power. Cooking time: Microwave the ground beef for 2 minutes, stir it with a fork to break up any clumps, and return it to the microwave. Meat thermometer: For food safety, check the internal temperature of the ground beef. Make sure it reaches 160°F (71°C) for safe consumption. Drain excess fat: Once the ground beef is fully cooked, carefully remove it from the microwave and drain any excess fat using a strainer or paper towel. Add beans and salsa. Mix well. Microwave for 1 additional minute. Top with any toppings of your choice.
DESSERT: MUGGED PUMPKIN PIE
INGREDIENTS:
2 small cookies, crushed into 2 tablespoons of crumbs (graham crackers, ginger snap cookies you may swap out the cookies to gluten-free cookies, or nuts, for a gluten-free option).
⅓ cup (3oz/85g) pumpkin puree
1 egg
1 tablespoon milk
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 generous pinch of salt
½ teaspoon vanilla
INSTRUCTIONS: In a mug, whisk together the pumpkin puree, egg, milk, brown sugar, pumpkin pie spice, salt, and vanilla extract until there are no lumps. Microwave roughly 1½ -2 minutes, checking every 30 seconds. The top may look slightly damp but sets as it cools. Cooking time is based on my 1200W microwave, so your timing might vary. Carefully remove the mug from the microwave. Let it stand for a couple minutes to cool. Serve with whipped cream and enjoy. Otherwise, place in the fridge for up to 24 hours. You may swap out the cookies to gluten-free cookies for a gluten-free option. Top with crushed cookies, whipped cream, or any topping you choose. See note* *I tried this recipe by putting the cookies at the bottom first. I used ginger snaps as they are crunchy and snappy. It ended up mushy still. I would vote for topping it with the cookies, rather than using them as a crust. I prefer my crusts crustier.
