Happy Sunday! There’s a Harlem Globetrotters game down at Madison Square Gardens today, which means that I’m home alone all day, fending for myself with a pot of tea and a fridge full of eats. Super untimely, because I’m completely free today and yet have absolutely nothing to do. Decided to learn food photography all morning, and quickly got depressed about all the ridiculously-hard-to-understand settings that my point and shoot camera does not have. Also, where do I get those amazing vintage-y props that everyone has? TC mentioned that I really ought to find some, because our silverware “looks kind of weird and shiny.” Spent an hour last year scrubbing off the stains on my baking sheet, and now I wish I hadn’t. Tried to take some darker pictures of the chai tea shortbread cookies I made last night. Boy was that a failure.
By the way, what does a girl have to do to find a simple 6-inch diameter cake stand around here? To clarify, not one that I have to spend like fifty bucks on (because I did find one like that, it was gorgeous but fifty for a teensy cake stand???). I'm kind of surprised that they are so hard to find actually. Given all the 4-inch cake pans I see on amazon, wouldn't there be a nice sizable market of people looking for a 6-inch cake stand to showcase their 4-inch cakes? Am I the only weirdo that doesn’t like full sized cakes? I mean, who’s going to eat all that cake… unless you’re baking for a party or something of course. But it’s just the two of us, and TC does not want the same slice of cake over and over again for the entire week.
Went back to playing with my camera, and figured I may as well take a picture of my brunch. Brunch for one sounds a little bit sad (there some How I Met Your Mother episode about how brunch has to be a couples kind of thing haha) but I promise you it really isn’t that sad at all. I got to try out a yogurt-based baked pasta instead of the usual béchamel or tomato sauce, which was interestingly quite tasty. Plus since I’m the only one eating it, I don’t need to go through any fuss of making food that contains multiple components or anything. This is a one pot meal using my favorite 6-inch cast iron pan (again! gosh I really use that thing a lot now that I think about it), so it’s an oven to table kind of thing. That’s always great, especially when I have to do my own dishes… The recipe can easily be multiplied and cooked in larger skillets for people who actually have company during mealtimes.
Brunch Time Asparagus Spaghetti with Baked Eggs
What you need:
- 2 oz whole wheat angel hair pasta or thin spaghetti
- 1/2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/2 small onion, diced (about 1/4 cup diced onion)
- 5 stalks asparagus, wooden parts snapped out and then sliced diagonally into 1-inch long pieces
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 tsp spicy red pepper flakes (go more or less, depending on how you like it)
- 2 tbsp nonfat plain yogurt
- 2 tbsp shredded mozzarella
- 2 eggs
- 1 tbsp feta, or blue cheese
How to do it:
- Preheat oven to 350 degrees.
- Boil pasta in salted water until al-dente.
- While pasta is boiling, heat olive oil in a 6-inch skillet
- Saute garlic and onion until onion is translucent but still retains a mild crunch. Add diced asparagus, salt, pepper, and spicy red pepper flakes.
- Drain pasta, and then stir in the yogurt and mozzarella until thoroughly mixed. The pasta should not be swimming in yogurt sauce or anything.
- Add pasta to skillet and gently toss to incorporate onions and asparagus. This step is mildly annoying because the skillet is super small, so you kind of have to go carefully.
- Push pasta towards the edges of the skillet so you create a teensy valley (more like a very shallow crater, really) in the middle. Crack two eggs in there. This is just to prevent the eggs from running off to the side of the skillet, because that’s not too pretty.
- Bake at 350 degrees until egg whites are set, around 15min. I love my eggs super runny, so I went for about 13min.
- Top with feta or blue cheese. I only had feta from yesterday’s biscuits, but wish I had blue cheese…