Cooking for One


Mornings are not my best time of day, so breakfast is usually just coffee and more coffee before I leave the house.  This week, I’m going to have a hot, protein packed breakfast with that coffee — because I made these scrambled egg muffins that I can just reheat in the microwave.

Ingredients

7 cage free eggs
1/2 cup shredded cheese
1 tsp cracked pepper
6 strips of cooked bacon, crumbled or cut into small pieces
1 cup of cooked broccoli florets, cut into little florets

How I Made Them

Preheat the oven to 350 degrees. Prepare a muffin tin with olive oil or baking spray. (I used a regular sized muffin tin and got 7 muffins).

Whip the eggs, cheese and pepper together like you would for scrambled eggs. Divide the bacon and broccoli among the muffin cups. Fill 3/4 full with the egg mixture.

Bake with the muffin tins on a cookie sheet (in case they overflow) in the center of the oven for 30 minutes or until the egg tops are set and lightly browned.

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How They Turned Out

Tasty! 20160124_134850 (2)

We have a wonderful bakery here in Juneau: Wild Oven.  Their breads are perfect for all sorts of sandwiches and dishes.  I particularly like making French Toast with their Country French and Many Raisins breads.  This weekend, as a treat for my favorite munchkin, I made French toast with a lovely maple cinnamon toast sprinkle from Summit Spice and Tea (an Anchorage specialty store).

IngredientsIMG_2185 (2)

4 medium thick slices of French bread
2 eggs
1/2 cup whole milk
1 tablespoon toast sprinkle (cinnamon, maple sugar, brown sugar, cardamom)
1 teaspoon vanilla
2 tablespoons butter
sliced strawberries, maple syrup, etc. to garnish

How I Made It

Lay the slices of bread in a shallow baking dish.

In a mixing bowl, beat the eggs and milk together. Then pour the egg mixture over the bread. Let the slices soak for 5 minutes. Turn them over, spoon the egg mixture over the top, and let soak another 5 minutes.

(This is a great time to wash and slice your berries.)

Heat the butter over medium-high heat.  Brown the bread in the butter, cooking about 3-4 minutes on each side.  Note that if your bread has lots of nooks and crannies, you’ll need to be sure that all of the egg mixture has cooked through on each side.

Serve hot, with berries and syrup. Serves 2.

How It Turned Out

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YUMMY!!

These are the easiest, tastiest pork chops — thanks to this Apricot Mango Chipotle Sauce from Kozlowski Farms.

All you do is heat a half tablespoon of butter and a half tablespoon of olive oil over medium high heat in a non-stick skillet. Put the lovely lean pork chops in the skillet and raise the heat a bit. Cook the pork chops, turning a few times so they brown nicely but don’t burn or sear too severely.

While the pork chops cook, line a baking sheet with foil.  When the pork chops are cooked through, transfer them to the baking sheet.  Brush the tops with the Apricot Mango Chipotle Sauce (a nice but not too thick layer).  Put the pork chops in the oven under the broiler (on high) and let the glaze caramelize. Keep an eye on them so they don’t burn.

Voila!

Pork Chops

Note: This sauce is also great on salmon and shrimp — especially on the grill!

Radio silence here at In the Kitchen with Kate is due in large part to just too many goings on and too little time to blog. Hopefully that has changed, or at least I’ll start picking easier meals to prepare so that they are easier to share. This hasselback potato recipe is about as easy as they come.

Ingredients:

1 organic baking potato, washed and peeled
2 tbs of unsalted butter
sea salt

How I Made It:

Preheat the oven to 435 degrees. Line a small baking dish or cookie sheet with foil.

If your potato won’t sit steady on the sheet, slice a little off the bottom so it will. Then slice the potato into thinnish but not too thin slices, about three-quarters of the way through. Use the handles of two wooden spoons, one on each side, to help prevent cutting all the way through.

Rub butter over the top of the potato and sprinkle with sea salt.  Bake the potato for 15 minutes, then add a little more butter and salt and bake for another 15-25 minutes, checking every five minutes or so (the size of the potato will dictate the cooking time).

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How It Turned Out:

While I’ve heard about these Swedish marvels, I’ve never made hasselback potatoes before. So I don’t know if these turned out “right,” but they were quite tasty. They were cooked through, but still firm. The butter drizzled down while the potato cooked so the bottom was a crisp golden brown. It was salty and buttery and just plain yummy.  So if this isn’t a proper hassleback potato, who cares?!?!

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