Apple Glazed Ham Steak Recipe for One Person

When I was little, everyone served ham with pineapple. That’s good, but I think this apple glazed ham steak is better. There’s an enzyme in pineapple that breaks down protein and tends to make it a bit mushy.  Plus you have to get a good pineapple, wonder what to do with the rest of it, or settle for canned.  Apples on the other hand, add a touch of sweetness, plus a hint of tartness. It’s less overpoweringly sweet and it complements the salty ham better.

The other good thing about this recipe is that it’s fairly quick. Sauté the ham steak, set it aside, make the apple topping, and you have dinner in about 15-20 minutes.

Score! There are more quick dinner recipes at the bottom of the post.

If you can, get the ham steak from a butcher.  The pre-packaged kind tends to be bulked up with water and additives.  I’m lucky enough to have a butcher nearby that sells them frozen, so I can buy it and use it when I’m ready.

I made this with brandy, but if you don’t have that, apple cider will work too.  For a more intense apple flavor, try it with apple brandy, such as Calvados, or a hard apple cider.

The Brusssels sprouts, by the way, are tossed with some olive oil, seasoned with salt and pepper and then roasted.  My new favorite way to eat them!




Apple Glazed Ham Steak

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: dinner

Cuisine: American

one serving

Apple Glazed Ham Steak

Great for a quick fall meal, this glazed ham steak takes only a few minutes to make. Best with crispy apples.

Ingredients

  • 1 slice 
ham steak
  • 1 T 
butter
  • 1 small apple, sliced
  • pinch 
nutmeg
  • 1 tsp brown sugar
  • 2 
cloves
  • 1/4 C brandy (or apple cider or apple brandy or a combination)

Instructions

  1. Put the ham steak in a frying pan large enough to hold it without crowding. Cook the ham until heated through (about five minutes per side). Remove and set aside.
  2. Melt the butter in a saucepan. Add the sliced apple and sauté them until slightly tender (about 5 minutes). Add nutmeg, brown sugar, cloves, and brandy (or cider or Calvados) and deglaze the pan (stir the sauce with a wooden spoon, scraping the bottom of the pan to incorporate the brown bits from the ham into the sauce). If this sauce is too thin, add a bit of flour or turn up the heat and cook for a few minutes until it thickens.

Apple Glazed Ham Steak Substitutions and Variations

  • skip the cloves and add a bit of tangy mustard
  • try some cinnamon
  • sauté some sweet onions and include them in the sauce (Vidalia onions would work nicely for this)
  • mix up the apples; I used Gala but Granny Smith would add a bit of extra tartness to the recipe and make a nice complement to the ham
  • if you don’t have brandy, use Calvados, or apple cider

More Quick Dinner Recipes

Quick Creole Cabbage and Sausage

One Pot Polish Sausage and Cabbage with Potatoes

Cider Braised Pork Chop with Sauerkraut and Apples

 




Cider Braised Pork Chop with Sauerkraut and Apples

Now that fall has finally arrived, it’s time to start switching light meals and salads for something more substantial. This cider braised pork chop with sauerkraut is full of classic fall flavors, from rich pork, crisp apples and sweet cider. That sweetness is balanced by savory onions, piquant sauerkraut, and just a touch of brown sugar.

It’s great simple comfort food. This is a good dish for a weeknight dinner or even for company. You only need to use one pan, so there’s not a lot of clean up involved. And, after a bit of chopping and slicing it’s ready in about half an hour. Just be careful not to overcook the pork. Put everything together, deglaze the pan, and then cook it gently for 15 or 20 minutes.

There are lots of variations on this idea. Some add bacon. Others roast the pork. I added carrots, but you can also skip the carrots in the main dish and make my honey mustard glazed carrots as a side dish. The sweet honey and the savory mustard complement the pork nicely.

Cider Braised Pork Chop with Sauerkraut

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: dinner

Cuisine: German

one serving

Cider Braised Pork Chop with Sauerkraut

Pork chop braised in sweet cider and sauerkraut. An easy, one-pot meal that's perfect for chilly weather.

Ingredients

  • 1 pork chop
  • 2 tsp canola or neutral oil
  • 1/2 cup sliced onion
  • 1 small apple, sliced (about 3/4 cup)
  • 1/4 tsp thyme
  • 1 carrot, peeled and cut in chunks
  • salt and pepper to taste (go easy on the salt because of the sauerkraut)
  • 1/4 cup apple cider
  • 1/4 cup sauerkraut
  • 1 tsp brown sugar

Instructions

  1. Heat oil in frying pan. Brown the chop and set aside.
  2. Add the onion, apple, thyme, and carrot and season to taste.
  3. Cook for about 5 minutes and then remove from the pan onto a plate.
  4. Add the cider to the pan and deglaze the pan, scraping up any bits that cling to the bottom.
  5. Now add the sauerkraut and brown sugar.
  6. Put the pork and the veggies back in the pan. Turn heat to low, cover, and cook for 15-20 minutes.
  7. Pick up the pork chop with tongs and set it on a plate. Arrange the vegetables over the pork chop, and then spoon the sauce over everything.




Cider Braised Pork Chop with Sauerkraut Substitutions and Variations

  • Use white wine or chicken broth instead of the cider
  • Replace the carrots with potatoes
  • Add some sausage
  • Saute some bacon in the pan first and cook the pork in the bacon fat instead of the oil
  • If you find commercial sauerkraut too salty, mix in some raw cabbage to cut the salinity.

Cabbage and Apple Recipes

Curried Butternut Squash Soup with Apples

One Pot Polish Sausage and Cabbage with Potatoes

Quick Creole Cabbage and Sausage

 




Easy One Serving Apple Crisp Recipe

It’s officially fall, so that means it’s also officially apple season! This easy one serving apple crisp recipe really satisfies that apple craving, while indulging your sweet tooth at the same time. I had a serious hankering for something sweet, but not too gooey, and this hits the spot.

Try to use apples that are large, crisp, and juicy, but not too sweet.  I am lucky enough to have access to a greenmarket with a farmer who grows 75 kinds of apples.  So, I used Esopus Spitzenberg (supposedly Thomas Jefferson’s favorite apple).  If you don’t have 75 kinds of apples, Granny Smith or Mutsu or similar will do just fine.

The original recipe called for 2 cups of sugar (for 12 servings), which was waaay too much.  Every other recipe I saw used half that.  So, I followed suit and cut it in  half.  It’s still sweet and delicious, without endangering  your teeth.




Easy One Serving Apple Crisp Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: dessert

Cuisine: American

one serving

Easy One Serving Apple Crisp Recipe

Ingredients

  • 1 2/3 cup apples, peeled, cored, and sliced (this is roughly one large apple)
  • 1 T plus 1 tsp granulated sugar
  • 2T plus 2 1/2 tsp flour
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2T plus 2 tsp quick cooking oats*
  • 1T plus 1 tsp brown sugar
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1 T plus 1 tsp melted butter

Instructions

  1. Preheat toaster oven to 350 degrees.
  2. Arrange the sliced apples in a small baking dish.
  3. Mix 1 tsp white sugar, flour, cinnamon and nutmeg together in a small bowl.
  4. Sprinkle the mixture over the apples.
  5. In the same bowl, add the oats, flour, remaining white sugar, brown sugar, baking powder, baking soda, and melted butter, and stir to mix together.
  6. Pour the oat mixture over the apple slices.
  7. Put in oven and bake for 20-25 minutes.

Notes

*Quick cooking oats are just finely ground oatmeal; if you don't have them, just put some regular oatmeal in a mini-chopper and grind them up.

Easy One Serving Apple Crisp Recipe Substitutions and Variations

  • Give in to the pumpkin spice craze and add ground cloves and ginger
  • Try a splash of brandy (especially Calvados)
  • If you want your crisp more syrupy, add some apple cider
  • Serve with ice cream or whipped cream on top

Tools and Ingredients for Easy One Serving Apple Crisp

 

black and decker mini chopper

Black & Decker Food Chopper

A mini chopper is essentially a food processor’s little cousin.  This is perfect for grinding up the oatmeal in this recipe.  And, it takes up a lot less space than a food processor.  It’s great for chopping nuts, dicing onions, making pesto, or even grinding a small batch of meat for meatballs.

HIC Square Baking Dish small porcelain baking dish

This dish is ideal for baking smaller casseroles, cakes, crisps, and crumbles.  Use it for brownies, peach crumble or a mini-meatloaf.  It’s perfectly content in the oven, the dishwasher, and the microwave. And, it also takes up very little space in your cupboard.

More Fruit Dessert Recipes

Small Batch Cinnamon Sugar Apple Bread

Peach Crumble Recipe for One

Poached Pears with Chocolate Sauce and Ice Cream

Small Batch Ginger Pear Bread




Curried Butternut Squash Soup with Apples

There’s nothing better and more comforting than hot soup on a chilly, blustery day. This curried butternut squash soup with apples is perfect for cold fall or winter weekends when squash are plentiful. I had quite a bit of squash left over from making roasted cinnamon nutmeg butternut squash, so this was the perfect way to use it up.   I have adapted the recipe from The Silver Palate cookbook, with a few tweaks.

First, I cut the recipe in half, as the original recipe made 6 large servings.  Plus, I only had most of one squash left (not two!).  I also substituted apple cider for the apple juice called for in the recipe. This gives it more flavor than just plain apple juice.

One more note, I recommend that you use a mild curry in this recipe (not something super-hot and spicy as it will overwhelm the flavor of the squash and the apples). I have a West Indian curry blend which is more savory than spicy; it works perfectly.




Curried Butternut Squash Soup with Apples

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Category: soup

Cuisine: American

three to four servings

Curried Butternut Squash Soup with Apples

An easy soup that's perfect for chilly fall or winter days.

Ingredients

  • 2 T unsalted butter
  • 1 C yellow onion (about one medium-large), finely chopped
  • 3 teaspoons mild curry powder (preferably West Indian)
  • 1 butternut squash (about 1 1/2 pounds)
  • 1 apple, peeled, cored, and chopped
  • 1 1/2 C chicken stock
  • 1/2 C apple cider
  • salt and pepper to taste

Instructions

  1. Melt the butter in a three quart dutch oven or soup pot.
  2. Add the chopped onions and the curry powder. Cover the pot and let the onions cook, on low heat, about 20 minutes.
  3. Peel the squash and cut it into chunks. You don't have to be too neat about this as you're going to puree the soup. The easiest way is to take a large, sharp knife and cut the squash in half (width-wise) and then into smaller hunks. Make sure you scrape out the seeds and discard them. I find a grapefruit spoon works nicely.
  4. When the onions are soft, add the stock, the chunks of squash, and the apple to the pot.
  5. Raise the heat to medium-high and bring the soup to a boil. Once it's boiling, reduce the heat to a simmer and cook (with the cover partially off the pot), until the apples and squash are soft. This should take about half an hour.
  6. Turn off the flame and remove the pot from the heat.
  7. Now, take a stick blender and puree the soup until it's smooth.
  8. Add the apple cider and season with salt and pepper to taste.

Tools and Ingredients for Curried Butternut Squash Soup with Apples

Cuisinart  Immersion Hand Blender

cuisinart hand blenderThe original recipe called for straining the soup, then putting it through a food mill or food processor, and then pouring it back into the original pot.

Doable, but a pain in the neck, and it means two more things to clean.  The immersion blender is much easier to use, and a lot easier to clean up too.  You just pop off the end and wash it.

 

Chief West Indian Curry Powder

Flavorful, but not too hot, this curry blend comes straight from Trinidad.  It works well with butternut squash, a quick chicken curry, or over some cauliflower or roasted potatoes.

Oxo Swivel Peeler

Butternut squash is notoriously hard to peel, but this gadget makes the job a snap. Using this peeler, peeling a squash is no harder than peeling a carrot.

The little hole at the end is great for removing the eyes from potatoes, or taking out bruised spots from veggies.  Oxo was originally designed for people with arthritis, so the handle is soft, round, and easy to grip.

More Small Batch Soup Recipes

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup

Split Pea Soup Recipe with Ham Hock

Easy Leftover Turkey Soup Recipe




Small Batch Cinnamon Sugar Apple Bread

It’s apple season! It’s also the time of year when it’s traditional to eat apples and honey (for a sweet Rosh Hashanah, the Jewish new year).  I brought a full batch of this cinnamon sugar apple bread to my brother’s house for the holiday. They gobbled it up! Pretty good, considering it was competing with mom’s New York cheesecake.

I originally planned to post the entire recipe, which I adapted from Cookies and Cups.  Then I remembered (duh), that this is the “single serving chef” blog, and the portions should be smaller!

I have reduced the sugar and the vanilla, because the original recipe was far too sweet for me. The result is a delicious, and easy to make quick bread (think banana bread, but with apples rather than bananas), that’s full of apple flavor and topped with a sprinkling of cinnamon sugar.

If you can get them, use a Canville Blanc D’Hiver apple (which is a French tart apple). If not, Granny Smith, Mutsu, or GingerGold will work well. You want an apple that’s firm, crisp, and not too sweet.

I once accidentally made this with cayenne (!) instead of cinnamon. I mention it because it was much better than I would have expected.  I’m not sure I’d do it again deliberately, but it did give me an idea (see the substitutions section).





Small Batch Cinnamon Sugar Apple Bread

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: dessert

Cuisine: American

three to four servings

Small Batch Cinnamon Sugar Apple Bread

A rich, delicious cake full of apples and dusted with cinnamon sugar. Serve it warm or cold. It's great topped with a scoop of vanilla ice cream or gelato.

Ingredients

    Bread
  • 1/4 tsp kosher salt
  • 3/4 tsp baking powder
  • 3/4 C flour
  • 1/4 C butter (half a stick), at room temperature
  • 6 T light brown sugar
  • 4T granulated sugar
  • 1/2 tsp cinnamon
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 C milk
  • 1 tart apple, peeled and diced
    Topping
  • 1/4 tsp granulated sugar
  • 1/4 tsp cinnamon

Instructions

  1. Preheat the toaster oven to 350 degrees.
  2. Butter and flour a small baking dish.
  3. Mix the salt, baking powder, and flour in a small bowl.
  4. Beat the butter, sugars, and cinnamon in your mixer until the mixture is fluffy. If you have a KitchenAid, this should take about a minute, on speed 2. If not, mix on medium speed for two minutes, scraping down the sides.
  5. Add the egg and vanilla, and mix another few seconds (KitchenAid), or about a minute for standard mixers, scraping the sides.
  6. On low speed, alternately add the flour and the milk. Start with some flour, then some milk, then flour, then milk, then flour again. You should begin and end with flour.
  7. Add the chopped apple, and stir just enough to combine.
  8. Pour the batter into the prepared pan.
  9. Mix the remaining sugar and cinnamon together in a small ramekin and sprinkle over the batter.
  10. Bake for 35-40 minutes.
  11. Serve warm or at room temperature.

Substitutions and Variations for Cinnamon Sugar Apple Bread

  • Add 1/2 tsp ground ginger to make the cake a bit spicy
  • Give it a bit of a kick with some brandy or Calvados
  • If you’re brave, or like spicy sweets, go for the cayenne
  • Top the bread with bourbon sauce (2 T bourbon, 1/4 C sugar, 2 T butter, heated in a small pan) instead of the cinnamon/sugar.

More Dessert Recipes

Greek Yogurt Coffee Cake Recipe for One

Small Batch Brownies with Cocoa Powder

Cinnamon Sugar Bananas with Brandy

Easy Chocolate Mousse