Today I commence a little project I came up with called Single Serving Sunday, where I will share recipes that serve just one. Being a grad student, living alone and being a food blogger is an interesting mix sometimes when it comes to cooking and baking. I don’t have a very large budget, I prefer to not eat the same thing for an entire week, and yet I like to make things that the general public can relate to on my blog. As a result of this combination, I scale a lot of recipes from their original sources in half when I make and post them on my blog. But sometimes I need a recipe that just serves one, and certainly there are other people out there just like me.
Sometimes I will share recipes that make two servings for those of us that like leftovers for lunch or dinner the next day. The plan is to keep these recipes simple for one and occasionally two servings. The biggest challenge is going to be tackling the problem with single servings, which is the inevitability of having leftover ingredients. In those situations I will offer suggestions on what to do with what remains, or offer a post the following Sunday using the leftovers. If any other bloggers feel like joining me in this adventure feel free to do so!
Today’s breakfast taco does have some leftover ingredients, and I can already hear you asking “But what am I supposed to do with the remaining 3/4 avocado and corn tortillas?” For the avocado you could whip up a simple guacamole, or you could make these for breakfast another day. I actually did make these two days in a row because I enjoyed them so much and then used the remaining 1/2 in a pasta dish that I will share next Sunday. As for the corn tortillas, they keep in the fridge for a long time but you could also make baked tortilla chips to go with that guacamole . Or have friends over for a taco night dinner!
Do you have any single serving ideas, suggestions or requests? Please share! I may even get a fancy button if this project is a hit.
Two years ago: Penne with Eggplant and Pine Nut Crunch
BACON, EGG AND AVOCADO TACO
2 slices turkey bacon
1/4 avocado, sliced
1 6-inch white corn tortilla, warmed
- In a frying pan over medium heat, fry the bacon to desired doneness. Drain on paper towel, and crumble.
- In the same frying pan, fry the egg until the yolk is set. Season with salt and pepper if desired.
- Assemble the taco by layering egg and avocado slices on the warm tortilla, and top with crumbled bacon. Fold and enjoy!
Source: Adapted slightly from Fitness, January 2013.
Homemade breakfast sausage is not something that normally crosses my mind to make, but with the availability various ground meats provided at the grocery store it’s pretty easy. Using ground turkey, these made a healthier breakfast sausage option. They are prepared similar to burger patties, just a little smaller and then pan fried. You can even save some in the freezer for later. But I decided to take it a step further and assemble them into sandwiches using buttermilk biscuits, eggs, and cheddar cheese, and then frozen for later.
MAPLE BREAKFAST SAUSAGE
2 Tbsp quick-cooking oats
1-1/2 tsp maple syrup
2 Tbsp chopped fresh sage (or 1/2 tsp dried rubbed sage)
1 clove garlic, finely chopped
3/4 tsp salt
1/2 tsp chopped fresh thyme (or 1/4 tsp dried)
1/2 tsp freshly ground black pepper
1/4 tsp grated nutmeg
1/8 tsp cayenne pepper
1/8 tsp allspice
1/8 tsp ground cloves
1 lb ground turkey (93 percent lean)
2 tsp olive oil
1 Tbsp chopped fresh parsley (optional)
- In a bowl, lightly beat egg with oats, syrup and seasonings. Mix in turkey until combined. (If you’re making these a day ahead, refrigerate turkey mixture until you are ready to cook.) Form into 8 patties, each about 3/4-inch thick.
- In a large nonstick pan, heat oil over medium-high heat. Cook patties until well browned on both sides and no longer pink in the middle, 5 to 6 minutes per side. Sprinkle with parsley, if desired.
- Serve on halved biscuits. I like mine with eggs and cheese!
Source: SELF Magazine
Everyone loves shaped pans these days, especially around the holidays. But these pans tend to be used for a single purpose. Therefore I have taken it upon myself to discover new ways to use the various seemingly single-use pans I own. I’ve already used doughnut pans for pancakes, and a muffin top pan for cookies, now it’s time to show you that the Wilton Non-Stick Mini Holiday Cookie Pan can be used to make buttermilk biscuits – gasp!
Although I am sure this pan would’ve made beautiful cookies (or whoopie pies, anyone?), I thought outside the box and decided to make buttermilk biscuits for breakfast. Some of the shapes were more difficult to identify, but most of them came out great! The gingerbread pan, Christmas tree and star were my favorites and are pictured below. Festive treats are not only for dessert now!
Two years ago: Chocolate Chip Cookie Dough Dip
2 cups all-purpose flour, plus additional for dusting
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 Tbsp cold unsalted butter, thinly slice
2/3 cup lowfat buttermilk, plus additional for brushing
3 Tbsp nonfat plain Greek yogurt (I used Chobani)
- Heat oven to 425 degrees. Lightly grease the cavities of a mini holiday pan with non-stick spray. (Alternatively, line a baking sheet with parchment paper.)
- In a bowl, whisk flour, baking powder, baking soda and salt. Rub butter into flour with fingertips until butter pieces are coated and about the size of peas. Stir in buttermilk and yogurt until just combined.
- Gently divide the dough into 12 equal pieces and lightly press into the cavities of the pan. Brush tops with buttermilk. Bake for 15 minutes or until puffed and lightly golden. Flip out and serve.
- (If using a parchment paper lined baking sheet: Scrape dough onto a lightly floured surface; very gently shape it into an 8″x 6″ rectangle, being careful not to overwork dough. Cut into 12 square biscuits. Transfer biscuits to baking sheet; brush tops with buttermilk. Bake until puffed and lightly golden, 15 minutes.)
Source: Adapted slightly from SELF Magazine.
Disclosure: I received a complimentary Non-Stick Mini Holiday Pan from Wilton. I was not compensated for this post. Thoughts and opinions are my own.
I finally caved and made something fall-ish. With the high temperatures still in the 80s or 90s here it’s been very difficult for me to accept the appearance of all the fall recipes. Don’t even get me started on the fall (and even winter) decor seen and sold in stores. But unfortunately the end of peach season meant my cravings had to be directed elsewhere. As a result, while in Boston most recently I made not one but FOUR recipes that use sweet potato. I’m going to space the recipes out a bit, but to start I figured we should begin with the most important meal of the day –
These sweet potato breakfast biscuits are the perfect carb to sandwich around your favorite breakfast sandwich ingredients. These biscuits were loved so much, some were actually eaten all by themselves. I bet a nice homemade cinnamon-honey butter would’ve been great on them too, if they had lasted long enough for the idea to pop into my head. Wishful thinking.
One year ago: Chicken Pot Pie Wellington
SWEET POTATO BREAKFAST BISCUITS
Makes 10-12 biscuits, adjust bacon/sausage and eggs accordingly
3.5 oz cooked & well-mashed sweet potato (approximately 1/2 cup)
1-1/2 cups all-purpose flour
1/2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp unsalted butter, cold and cut into pieces
1/2 cup milk
Poached or over-easy eggs
Cooked bacon or breakfast sausage
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in milk and add sweet potato, stirring with a spoon until thoroughly combined, but not overmixing. Use your hands if needed to bring the dough together.
- Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are slightly golden and puffy. While biscuits are baking, prepare your breakfast sandwich ingredients. Eat!
Source: How Sweet It Is
Today Chung-Ah from Damn Delicious will have you uttering those very words with her guest post. This should come as no surprise after seeing some of her other posts such as Nutella Stuffed Cinnamon Sugar Muffins, Baby Back Ribs with Balsamic Peach BBQ Sauce, and Brown Butter White Chocolate Rice Krispies Treats. To top it off her pictures are fantastic.
One year ago: Slow Cooker French Dip Sandwich with Au Jus
I am so honored to be here today guest posting for Erin. I was able to meet her through twitter and other food blogs and I have to say that she is pretty amazing. She has the absolute best recipes, from homemade gnocchi to her most recent post, s’mores ice cream sandwiches (I know, amazing, right?). On top of all this amazing cooking, baking and blogging, she’s getting her PhD in biomedical sciences. Can you say brainiac?!
So with all the excitement of being here at The Spiffy Cookie, I’ve decided to share these smoked salmon eggs benedict for you guys. I made these not too long ago when Jason had a friend over and they were an absolute hit! The flavors were wonderfully balanced from the salty smoked salmon to the bright hollandaise flavors and the fresh avocado slices. Plus they’re a cinch to whip up, making it a perfect breakfast/brunch dish when you have guests over!
Smoked Salmon Eggs Benedict (adapted from The Shiksa in the Kitchen):
Yields 2 servings
- 2 English muffins, split and toasted
- 4 slices smoked salmon
- 1 avocado, thinly sliced
- 2 poached eggs, for serving
- Easy hollandaise sauce
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.
I know it says Breakfast, but I totally ate this for dinner last night. I lacked the patience to wait until the morning to make it because it just looked so good! After all, I have been saying that I need to cook more Breakfast-y things to share with you all, but no one ever said that it had to be eaten at a Breakfast hour.
The goat cheese adds a little tang making to jazz up these quesadillas, but not too much to overpower the rest of the ingredients. The hardest part was flipping the quesadilla over (some of the filling fell out but it recovered), and the recipe is easily doubled for a larger number of hungry bellies.
Writing this post makes me wish I had it again for Breakfast this morning – why did I only eat cereal? Guess I still need to work on cooking things for the Breakfast hour.
Makes 2 quesadillas
4 large flour tortillas (I used whole wheat)
4 eggs, lightly beaten with a pinch of salt
1 cup raw baby spinach
2 chicken, pork or soy sausage patties, cooked and roughly chopped
1 Tbsp butter, divided
1/4 cup goat cheese crumbles
1/2 cup grated mozzarella cheese
Hot sauce to taste
- Scramble the eggs in a small skillet with half of the butter. Once scrambled, scoop eggs into a small bowl and set aside.
- Heat up a large skillet and drop the rest of the butter in. Lay a tortilla flat down then sprinkle with half of the eggs, sausage bits, goat cheese, spinach, mozzarella cheese and a drizzle of hot sauce. Lay other tortilla on top and press down. Cook quesadillas until golden brown on both sides. Repeat with remaining ingredients.
- Slice into quarters and serve.
Source: Eat, Live, Run
The best way to describe these is quick little Breakfast pizzas. Soft bread layer on the bottom covered in pesto and a slice of tomato, all topped with eggs mixed with some Alfredo sauce and sprinkled with basil and more tomato. And it’s warm and ready to eat in under 20 minutes. Don’t you love warm Breakfasts? Especially when it’s pouring rain outside, and I’d much rather stay in bed than go into work. It’s a little treat to reward myself for not being a complete slacker.
This serves six, but if you are like me and cooking for one this is what I did: Cook only one egg to go in one of the baskets and put the rest in a sealed container in the fridge. Then later just pop them into the toaster oven while making fresh scrambled eggs.
1 medium tomato
1 can (11 oz) refrigerated original breadsticks (12 breadsticks)
1/4 cup basil pesto
1/4 + 1/8 tsp salt
1/8 tsp pepper
2 Tbsp milk
1-1/2 Tbsp chopped fresh basil leaves
2 Tbsp unsalted butter
1/3 cup Alfredo pasta sauce
- Heat oven to 375 degrees. Line large cookie sheet with parchment paper.
- Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.
- Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.
- Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
- Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.
- Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.
I’ve had glasses since I was about 2 years old. For some reason my brain decided it only wanted to look through my right eye, then my left became weak and developed a strabisthmus (turn in toward my nose). Bring on the sexy glasses!
Although glasses straightened it out most of the way, junior year of highschool I had surgery to completely straighten it out. That also meant I could finally wear contacts for the first time in my life! It was such a strange transition. I had phantom glasses syndrome, where I’d try to push them up on my nose even thought they weren’t there anymore. I got used to the contact world quickly, but my vision was still unfabulous even with them.
You know your vision gets worse as you grow older? Well my younger self asked my dad once, since my vision was already terrible could it get better instead? He told me he didn’t see why that couldn’t possibly happen so I kept my hopes up… Then I went to my eye doctor yesterday, and he reduced my prescription for the second time in the past to years – I can now see 20/25 with my contacts! Even he was even impressed – “Not bad for a blind lady, right?”. I know that sounds sad to most of you with perfect (I hate you) vision, but I feel like I am slowly seeing more of the world that we live in and it makes me happy.
Since I woke up still happy about my eyes this morning, I decided to make myself a bigger-than-usual weekday Breakfast. I promise it still only took me 30 minutes to cook this, eat it, get dressed and get out of the door (granted I do shower at night). And it was so good! I love my various food magazine subscriptions but Women’s Health rocks for this one.
2 Tbsp salsa
1/4 C shredded low-fat cheddar cheese
1/4 C fresh cilantro
1 large egg plus 4 large egg whites, beaten
1/2 C diced lean ham
1 large (8”) whole-wheat tortilla
- In a nonstick skillet coated with cooking spray, saute the diced ham over medium-high heat, just until the surface starts to brown. Place the cooked ham in the tortilla, then add more cooking spray to the skillet and scramble the eggs together with the cilantro. Add the eggs to the tortilla, top with the cheese and salsa, and fold.
Source: Women’s Health Magazine
Last summer a couple friends and I went up to Ann Arbor, MI (Muck Fichigan!) to visit another friend attending Dental school, for her birthday. The morning before we all departed she took us to this place called Afternoon Delight for Breakfast. One of my most favoritest things to get for Breakfast is eggs benedict, and they had three different kinds to choose from. I went with the veggie-style and instantly fell in love. But I had almost forgotten about this wonderful experience until I saw on my food calendar, that not only is today doughnut day, but also egg day!
Unfortunately I could not exactly remember which vegetables were used, and their menu just says “assorted”… so I called them up and asked! I’m not shy when it comes to making phone calls to ask a (sometimes silly) question. Growing up I tended to be the only one making the phone call to order pizza – apparently others thought the pizza man was scary? Anyway, ingredient list in hand I knew what I would be having for Breakfast today, for National Egg Day!
My Bearnaise sauce didn’t come out to the perfect consistency, mostly because I overheated the eggs yolks and neglected to whisk them for a moment. Seriously, you need to constantly whisk! Next time I might try the blender method. But the flavor was spot on, so I really couldn’t complain. It’s a weekday after all, I can give myself a little slack for cooking in the early morning!
1 Tbsp olive oil
1/4 cup chopped broccoli
1/4 cup chopped calliflower
1/4 cup chopped zucchini
Salt and pepper
1/4 cup reduced fat cream cheese
2 whole wheat English muffins, toasted
1 recipe Bearnaise Sauce (below)
- In a large skillet, heat oil over medium. Cook and stir the broccoli, calliflower, and zucchini for 5 minutes. Add salt and pepper to taste; cook and stir about 2 minutes longer or until the vegetables are cooked to desired doneness. Set aside.
- Heat a sauce pan with 2 inches of water to a simmer. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and
gently pour the egg into the swirling water. Repeat with the second egg (I poached two at a time).
- Cook the eggs for 2-1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute on a paper towel-lined plate.
- Spread 1 Tbsp of cream cheese onto each slice of toasted English muffin; top with veggies, egg, and Bearnaise Sauce. Serve seasoned with salt and pepper.
1/4 cup white wine vinegar
1/4 cup dry white wine
1 Tbsp minced shallot
1/2 tsp dried tarragon
1/4 tsp salt
1/8 tsp ground black pepper
3 egg yolks
1/2 cup hot melted butter
- Combine the vinegar, wine, shallots, tarragon, salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
- Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
- Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
Sleep deprivation is not fun. Other than staying up too late by choice while visiting friends in Columbus, OH for the weekend, I haven’t had a decent night’s sleep in two weeks. I wake up somewhere between 4-5 am and proceed to toss and turn until my alarm goes off. Which sadly is when I start to feel like I could actually go back to sleep haha. Somehow, I am still functional and no I did not drink coffee. Haven’t had a single cup my entire life. My friends think I’m on crack for being so energetic in the morning despite sleepless nights. Today was a bit more difficult, yet somehow I still managed to prepare breakfast for myself beyond simply pouring cereal and milk into a bowl.
I made a breakfast sandwich using an Asiago bagel with some garlic & chive cream cheese, over-easy eggs, slices of Canadian bacon leftover from toppings for my meat lover’s pizza, and Fontina from preparing grilled cheese awhile ago (I love how long cheese can stay). All of these random ingredients I found stashed away in my refrigerator made for one fabulously delicious breakfast for one! And I have a weakness for drippy yolks. I could sop that stuff up with toast all day.
1 slice Fontina cheese
2 slices Canadian bacon
1 Tbsp Garlic & Chive cream cheese
- Slice bagel in half, toast in toaster oven.
- Meanwhile, coat a small pan with cooking spray heated over medium-low heat. Crack eggs and open over the pan. Cook until egg whites are no longer runny. Press spatula against the pan near the edge of the white, then slide spatula quickly under the yolk. In one swift move, flip the egg over gently by tipping the spatula sideways. Repeat for second egg.
- While you allow the eggs to cook another minute, place the Fontina cheese on the cut side of the top bagel slice still toasting in the toaster oven. Allow to melt.
- Assemble your sandwich: Spread the cream cheese on the bottom bagel slice followed by two slices of Canadian bacon. Firmly slide spatula under the eggs, take out of the pan and place it on top of the Canadian bacon. Place top bagel slice with melted Fontina cheese onto the completed sandwich, and devour!
Source: The Spiffy Cookie original