As a new business owner there has been a lot of new logistics to work out. Meals have been a big one. I don't have any employees. I am my one and only employee so I can not leave my business unattended to get a meal...nor is buying breakfast, lunch, and dinner at local Saratoga eateries cost effective or healthy on a daily basis. I have had to adjust my cooking and meal planning habits to fit having an open to the public business. This has meant that I do a lot of prep and freezing on market day to make home meal prep faster AND that I have a small break-room set up for making myself easy meals at the Gallery. I DO NOT SELL FOOD AT 1UV. I ONLY COOK FOR MYSELF. Anyway...
Nearly every day I am at the Gallery either open to the public or on an appointment/studio day I make myself breakfast. This morning I made a small blackberry-bourbon pound cake and a broccoli, pepper, pesto & cheese egg casserole. When I do my shopping for home I also get a small amount of ingredients to keep in my Gallery pantry and mini fridge as well. Today's pound cake will be part of breakfast or a snack for the next few days and my egg casserole will be breakfast and possibly my lunch as well. Once a week Omar and I have dinner and sometimes breakfast as well at one of the Saratoga eateries...but every other day I cook for myself. Here are the simple recipes from this morning:
BLACKBERRY BOURBON POUND CAKE
1 small foil loaf pan coated with PAM cooking spray
1/3 stick of butter melted
1/3 cup cream
1 egg
3T sugar
an appropriate amount of salt, baking powder and baking soda
1T bourbon
enough all purpose flour to make the right consistency batter
a hand full of rinsed black berries
In a mixing bowl whisk together the cream, egg, sugar, salt, baking powder and baking soda. Once combined add the flour. Then add the butter and combine. Add a little more flour if you need to. Then add the bourbon and combine. Finally fold in the black berries. Pour the batter into your PAM coated foil loaf pan and bake at 375 until done. Time will depend on your toaster oven.
BROCCOLI, RED PEPPER, PESTO EGG CASSEROLE
1 small foil loaf pan coated with PAM cooking spray
1 piece of foil
2 eggs
4 broccoli florets from a package of pre cut florets
2 preserved roasted red peppers
2 slices cheese of your choice
2 T pesto (I made mine at home and brought in a small jar for Gallery cooking)
3T cream
salt to taste
Cut the florets in smaller pieces. Chop the peppers into small pieces. Cut the cheese into small pieces. In a mixing bowl toss these items with the pesto and put the mixture into your PAM coated foil loaf pan. In the same bowl whisk your eggs, cream and salt. Pour over the veggies mixture in the loaf pan. Cover pan with foil. Bake at 375 until done. Length of time will depend on your toaster oven.
Believe it or not, the egg casserole takes longer than the pound cake.
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