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Costco had these dried shiitake mushrooms, reasonably cheap.  The obvious thing to do with them was to put them over some chicken:

  • 1 skinless boneless chicken breast
  • Handful of dried shiitake mushrooms
  • white wine
  • couple of dashes balsamic vinegar[1]
  • Olive oil, preferably extra-virgin
  • 2 cloves garlic, mashed and chopped
  • Couple of pinches of Herbes de Provence
  • Pepper or other seasoning, to taste

Soak the mushrooms in the wine and balsamic vinegar for 10-20 minutes. [2]

Slice the chicken breast in two "the hard way", making two cutlets[3]. Put in a microwave-safe dish with a tight-fitting lid. Thinly coat with olive oil and add garlic & herbs[4]. Add some of the wine/balsamic mixture. Spread the mushrooms evenly over the cutlets.

Put the lid on tightly and microwave for 2.5 minutes, or until the cutlets are done.[5]


  1. If I were doing it again, I'd leave the balsamic vinegar out of the mushroom marinade and put it directly onto the chicken.  Or, perhaps, I'd substitute juice of half a lime.
  2. They'll hydrate faster if you microwave them for ~20 seconds. Go easy on this; the idea is to get them warm, not to cook them.
  3. This way of slicing chicken breasts is also called "butterflying".  If you want to be fancy, you can cover the breast cutlets with plastic wrap and pound them out to a uniform thickness; I usually don't bother.  I don't have a special chicken-pounding hammer; I use a cast iron skillet.
  4. Go easy on the seasonings.  The lid is on tight to keep flavors from escaping; herbs will be a lot stronger than you expect.
  5. If I wanted to get fancy and take longer, I'd wrap them in foil or parchment paper and cook in a 375 degree oven for 20 minutes or so instead of microwaving.
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Chocolate cake, for those of us who aren’t into deferred gratification. About ten minutes from urge to plate, counting digging out the ingredients and cleanup afterward (if you don’t count soaking the mug).

From Instructables

  • microwave
  • straight sided coffee mug
  • 4 tablespoons flour (100 Kcal)
  • 4 tablespoons sugar (135 Kcal)*
  • 2 tablespoons unsweetened cocoa
  • Pinch of salt
  • 1 egg (90 Kcal)
  • 3 tablespoons milk
  • 3 tablespoons oil (360 Kcal)
  • 3 tablespoons chocolate chips (150 Kcal)
  • splash vanilla or other flavoring
Mix dry ingredients in mug. Add egg & whomp. Add milk & oil & whomp. Add chips & vanilla & whomp.

Microwave on “high” for 3 (1000W oven) or 4 (700W oven) minutes.

The cake will rise up out of the mug while it’s cooking, but it will collapse when you’re done. It’ll slide right out of the mug. The mug will be a lot easier to clean if you coat the inside with nonstick cooking spray first.

Makes one me- sized serving. I’d estimate it’s about two normal cupcakes.

This is the first bread/cake/muffin thing I’ve ever cooked in a microwave that has come out edible, let alone tasty. I suspect that the small volume is the key — there’s no way to get the microwaves spread evenly over a large area.

* I actually like a bit less.

(Copied over from my LiveJournal account; they're making noises about cancelling my account for inactivity. Or maybe I just got hit by an exceptionally clever phisher.)


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October 2016

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