By Wendy Hobson
With trouble-free recipes that supply nice little food for one, you can't get it wrong with this innovative assortment. From scorching Cranberry and Almond Muesli to set you up for the day, to French Onion Soup for a classy lunch, Pasta in a Creamy Herb Sauce for supper by means of Chocolate and White Chocolate Chip Pudding for sheer indulgence, you'll be spoilt for choice.
The ebook includes good over a hundred uncomplicated recipes for:
Pasta, noodles, rice and grains
Salads and vegetables
Meat and fish dishes
Egg and cheese dishes
Desserts and cakes
There's no weighing, no advanced equipment and no dear or imprecise materials, simply effortless, tasty, daily dishes.
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Additional info for Meals in a Mug: 100 delicious recipes ready to eat in minutes
Side up on the sheet tray and top them with the onions and garlic. 1 pound fresh tomatillos, husked and washed in cool water until no longer sticky 4 Broil the vegetables for 5 to 7 minutes or until they are soft and blistered. Remove them from the broiler and allow them to cool. 1 large white or yellow onion, cut into large chunks 6 garlic cloves, whole 2 green jalapeños, halved and seeded, stems removed 2 tablespoons extra-virgin olive oil 1 bunch cilantro, stems included, chopped 2 tablespoons red wine vinegar 1 tablespoon ground cumin 1 teaspoon dried oregano Kosher salt as needed 5 Carefully hold the edges of the foil and pour the roasted vegetables into the food processor.
I love this spicy pickled salad; it acts as a refreshing palate cleanser and food topper. One might call it a Mexican kimchi. You know you are in an authentic taqueria when there is a big, help-yourself bowl of escabeche off to the side of the register. Sometimes they put cooked potato in it but I don’t go for those kinds of shenanigans. Serve this on the side with the Tacos de Papa con Chorizo (page 81) or the Jackfruit Soft Tacos in Guajillo Sauce (page 207). 3 tablespoons extra-virgin olive oil 1 Heat a large skillet or sauté pan over medium-high heat.
If the recipe calls for diced tomatoes then dice the peeled tomatoes. Be sure to get all the juices from the sheet tray and cutting board (if used) into the final product. TIP: If you have an abundance of fresh tomatoes, peel them using this method then freeze the peeled halves in resealable plastic bags. Lay the bags flat and thin rather than in a large block; this allows you to defrost the tomatoes quickly and break off only as much as you need. indd 40 PEELED TOMATOES ARE GOOD FOR 5 DAYS IF HELD IN AN AIRTIGHT CONTAINER AND REFRIGERATED.
Meals in a Mug: 100 delicious recipes ready to eat in minutes by Wendy Hobson