Posts Tagged ‘eggs’
I may be cooking for 3 these days but I still find plenty of opportunities to whip up single serving recipes, especially when it comes to more gluttonous things such as peanut butter snickerdoodles. However most of the time I make single serving recipes for breakfast or lunch. I don’t think my parents would enjoy watching me prepare and then eat a single-serving dinner, leaving them to fend for themselves.
While preparing these eggs, my dad commented that he never makes something this fancy for breakfast. I had to laugh because it is actually deceptively fancy. After preparing the shallot and fresh herb topping the hardest part is making sure you don’t bake the eggs for too long. It’s no fun if the yolks arn’t runny! Unless of course runny yolks gross you out, then this breakfast is definitely not for you. As for me? Pass the toast so I can scoop up that golden deliciousness! (And don’t worry, I made my dad some as well.)
Two years ago: Birthday Cake Oreo Cheesecake Cookies
The other day while walking around Knoxville, a cute black tuxedo kitten came running up to me and showed no fear as I bent over to scoop him up. My first thought of course was “I want to take you home!” but this cat was so friendly I just knew he had to have an owner, despite the lack of a collar and the apparent conjunctivitis (poor little guy). So I resisted the urge to steal him and set him down. However, he had other plans as he continued to follow me around for the remainder of the walk and even parked outside my friends door for awhile. If I were still in Memphis I would’ve known exactly where to take him (The House of Mews non-kill shelter and adoption agency) but alas I am now on the other side of the state. I have started researching for similar organizations in this area in case he shows up at my friends door again.
Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…
One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!
I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.
One year ago: Garlic Lover’s Pizza
Have you heard this nonsense that TN may no longer observe daylight savings time? It has been proposed that after the clocks advance this spring, to never change them again in the state of Tennessee. At first I heard that the entire state was going to be in Eastern time which made absolutely zero sense since most of the state resides in Central time – thankfully that was wrong information. But either way I don’t like the idea. TN borders so many states that it undoubtedly would cause problems for cities (such as Memphis) on the edges. However I would be okay with a nation-wide end to daylight savings. No more winters with 4:30 pm sunsets? Sounds fantastic to me.
This quiche was actually made the morning after all that snow hit east TN. I figured it was a good opportunity to make my parents breakfast and actually beat my dad to the punch because he had the same idea, but I woke up earlier. I decided to let him cook breakfast on Valentine’s Day instead.
Two years ago: Crispy Parmesan Green Beans
For Secret Recipe Club this month, I was assigned to Jamie’s blog, Mom’s Test Kitchen. I enjoyed browsing through her recipes such as Grape Soda Cupcakes, Tri-Pepper Quesadillas with Creamy Chipotle Sauce, and Apple Pie Dip. In the end I decided on a deceptively simple breakfast item.
I’m sure you’re familiar with egg in a hole but have you ever seen it in a waffle? This recipe is prepared just as if it were a piece of bread, with the hole cut into the center of a waffle. Instead of Eggo’s Thick & Fluffy waffles (as noted by the ingredient list) I went with a cheaper not-thick store brand. The eggs overflowed slightly but in a good way, distributing the egg over the waffle a little. This is easy enough to prepare on a weekday and fun enough to serve on the weekend – maybe with homemade waffles!
Every now and then one of my friends will come to me for help finding a certain item online for cheaper than they saw in stores. I have a certain talent with Google searches apparently. The other day Kita asked me to find her a pair of pants. All she had was the picture, no designer, no store, just a picture of black pants that zip off to become capris (this is why when you pin something on Pinterest you should make sure the source exists). I told her I would do my best despite having little hope but after only a few minutes on Google, not only did I find pants that looks like the picture I found the exact pair for sale. Same exact picture – go me! Is superior key word Google searching a skill I should add to my CV? It does help me locate relevant research papers quite efficiently.
But anywho, that is not an invitation for everyone to start sending me all your online shopping needs. Instead I am going to distract you with food. Oh look over here I made you breakfast! Ever since posting the recipe for stromboli, it’s been pretty popular so I decided it was time for another version – breakfast stromboli! This recipe uses the same techniques for rolling up and sealing the dough, but with a different filling. I used breakfast sausage, eggs, cheese and a little bit of chopped pepper, but it’s easy to modify based on what you like most mixed in with your eggs in the morning. Or at night if you are like me and enjoy breakfast for dinner.
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.
After two days staying home sick I am finally out of the house again. No I am not feeling all that much better, but I don’t think I am contagious anymore and I was getting pretty bored at home (did I mention I don’t have cable or internet or smart phone?). I brought data results and research papers home with me to work on my own, but I find I am more in the mind-set to write sciencey things when I am at my desk at lab. So even though I do not have any bench work to do, I am at lab to get those nerd-brain-juices flowing.
The one benefit to staying home was cooking breakfast for myself (at noon when I finally dragged myself out of my sick bed). You should start one of your mornings this week/weekend with this fun breakfast because it has a crispy hash brown crust topped with eggs and cheese. It’s like a breakfast skillet pie! This recipe can also easily be doubled or tripled for a family-sized breakfast, just remember to use a bigger skillet.
One year ago: Cheesy Cat Treats
Happy belated Easter! I hope you all had a splendid weekend. On Sunday, I went to a friend’s for Easter brunch with other friends who were spending the holiday away from family and I brought along these fun deviled eggs. Not only are they festively colored, but they are stuffed with guacamole instead of traditional deviled eggs yolks.
In other news, my March Madness bracket completely imploded over the weekend. I’m not really a basketball fan aside from always cheering for any Ohio State sport’s team, but I always enjoy making a bracket and seeing how it all plays out. Not a single of my final four made it and of course the most disappointing one was Ohio State. Figures that the one Big Ten team that made it was Michigan. Boo. I guess I should cheer for Syracuse now since it’s close to Rochester where I grew up.
Pass the Cook Book Club returns with round two! This month Kita chose Guy Fieri’s cook book titled Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. From the recipe selection, I decided to make his Asian Fried Quinoa. I’ve used quinoa in many different dishes, so I was excited to see how it would turn out as a substitute in fried rice. Obviously the texture was much different from rice, but the flavors were spot on and the mix of vegetables was wonderful (it was my first experience with baby bok choy as well). This dish was a great healthier alternative to traditional fried rice but it’s not a permanent substitution. Sometimes a girl just needs some rice!
When I saw baby kale at my grocery store right next to the baby spinach I could not resist. Especially since I am making efforts to incorporate more vegetables into my diet (said while I munch on baby carrots). And what better time to add more greens than right before St. Patrick’s Day? With breakfast being the most important meal of the day I decided to start there by making a quiche with the baby kale. This quiche would’ve been even healthier if made crustless, but the crust is my favorite part of a quiche! I would not have been satisfied without it’s presence.