Category: Eggs

Samosa Hash

I finally made a point of going to the Wednesday farmers market to pick up some eggs. I also picked up some beautiful red and white dahlias. That’s not really the point. The point is eggs. The whole interaction made going for this special egg mission totally worthwhile. The older gentleman sitting at his table of eggs leaped to his feet and thanked me for dressing up to attend the market. I was at lunch during office hours, so I was rocking a pencil skirt, blouse, and heels. I told him it was the least I could do. He picked his favorite dozen of his stock, and promised that I’d enjoy them. You can’t get that kind of interaction at the fridge New Seasons. Flattery will get you everywhere with me.

And I do enjoy them. I love any excuse to use them.

This hash is paleo if that’s your thing. It’s not my thing. I just happen to like all of the ingredients in the bowl. I feel like rutabagas don’t get enough love. They always sit in the produce shelves next to the turnips [which always make me do a double take when I'm trying to make sure I grab one versus the other] and snap peas, and most people walk past them for broccoli or the leeks. The spice mixture is out of this world, too. Curry powder, cumin, and cinnamon. Using coconut oil versus the bacon grease doesn’t hurt either.

I ended up making the whole batch of hash and just added eggs as necessary for each meal.

Inspiration: Paleo Cupboard

Ingredients

  • 8 eggs
  • 1lb ground chicken
  • 1/2 cup coconut oil
  • 2-3 teaspoons cayenne powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 5 tablespoons curry powder
  • 1 small onion, diced
  • 1 tablespoon garlic, minced
  • 4oz can roasted green chilies
  • 1 rutabaga, diced
  • 2 cups fresh spinach

Preparation

Make sure you cut the vegetables in a uniform size so everything cooks evenly.

In a large heavy skilled, heat the coconut oil on medium-high heat. Add all of the spices, stirring so the coconut oil is absorbed. Stir often. It’ll start smelling awesome. Add the onion, garlic, and green chilies. Sauté for a couple minutes until the onion starts to soften. Add the ground chicken, breaking it up as it cooks. After a minute or two, add the rutabaga. Evenly distribute and cover. Reduce the heat to low. Simmer everything for a good 10-15 minutes until the rutabaga is tender. Stir occasionally so nothing sticks. Add the spinach and stir until it wilts. Season with salt and pepper.

Cook as many eggs as you need, two per person. Poach ‘em for all of that yolky goodness.

Chicken and Mushroom Soba Noodle Soup

Are you adept at eating with chopsticks? Do they intimidate you? I don’t know at what point I became okay with them. I never remember eating with them when I grew up. I’m pretty sure we didn’t. The hole-in-the-wall Chinese restaurant I grew up with [which remains my favorite to this day] doesn’t have them I’m pretty sure. They’re not a Chinese thing anyway, are they? Seriously, though, I have no idea when I started eating with them, and I sure as hell don’t have any idea how I learned how. I’m certainly not a pro. I don’t like to use them while eating soup with mixed company. There is always that irrational fear that I’m going to fling a piece of pork out of my bowl of pho into my neighbor. Maybe that’s what keeps my skills in check. I know better than to eat soup at work as it is. I always leave with equal parts of the soup on my top as I do in my mouth. I accept defeat immediately.

At home is fair game. I finally got a bunch [thanks, mom!] to use to my hearts content, and since I’m not making sushi anytime soon, I’ll make soup. At least then I can wear my pajamas apron to prevent any messes. Roma will wait patiently on the couch for the second we’re done so she can come slurp up whatever made it to the floor. There’s always something.

This soup is easily my favorite soup to date. I’m particularly proud of my poached egg skills [again, thanks mom] as they were the perfect texture. No complaints as I gulped down three bowls of the stuff. Sometimes that just has to happen. If you don’t mind throwing down, the more exotic the mushroom, the better. I couldn’t justify rehydrating a ton of porcini, so I picked up a bag of frozen mixed mushrooms and a bunch of fresh sliced crimini mushrooms. It’ll do. Between the mushrooms and the poached eggs, the chicken is a total after thought, but keeps the soup filling. Loved this stuff.

Inspiration: How Sweet It Is

Ingredients

  • 1lb boneless skinless chicken breasts, cut into bite sized pieces
  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • 2 garlic cloves, minced
  • 12oz crimini mushrooms, sliced
  • 10oz frozen mixed mushrooms
  • 32oz chicken stock
  • 8oz soba noodles
  • 6 green onions, green and white parts sliced
  • 4 eggs, poached
  • salt and pepper
  • chili flakes

Preparation

Season the chicken with salt and pepper. Bring your soup pot to a medium high heat before adding the chicken in a spread out, even layer. Let it brown on each side. Remove the chicken to a plate and set aside. Reduce the heat to low and sliced shallot, mushrooms, and garlic. Stir to coat in remaining olive oil and chicken drippings. Cover with a lid and cook 5-6 minutes until the mushrooms are softened.

Add the chicken and stock the pot. Bring everything to a boil and add the soba noodles. Cook until the soba noodles are cooked through. Add all of the green onions. Taste the broth and add salt, pepper, and chili flakes accordingly. Ladle out soup into individual bowls and top with a poached egg and more chili flakes.

Creamed Leeks with Scrambled Eggs

I picked up a copy of SPQR: Modern Italian Food and Wine at the library. It makes me miss Italy so much. It makes me want to drink wine ALL THE TIME. It makes me wish I had access to things like rabbit liver and a pasta machine. I love really pretty cookbooks so much. They serve my coffee table proud. It helped inspire another lovely evening of Pinot Noir Reserve, prosciutto, a garlic romano baguette, pecorino romano cheese, robiola di langa due latte cheese, some sweet peppers and castelvetrano olives. Hea-ven. Eating like that never gets old. 

Spring is here which means one thing: I’ll start talking about going to the farmers market and go maybe twice. You know it’s going to happen. I’d like to hope I’ll go more than that, but I’m going to be realistic and not set the bar too high. Then I’ll impress myself. My Saturdays are sacred, y’know? They’ll start a Wednesday market by my office here soon, but that’ll cut into my gym-time. Priorities.

I did already go once a over Easter weekend to pick up the lamb, some eggs, some small potatoes, the most beautiful radishes I’ve ever eaten, and some leeks. I had been waiting for this moment ever since I’ve had my hands on The Sprouted Kitchen. This has to be one of the first recipes I fell in love with. I think it was its simplicity, yet taking a meal I love [breakfast] and elevating it to a classy new standard by implementing some slow cooked, creamed leeks. I was also intrigued by the method of cooking scrambled eggs that I most definitely didn’t master. I am impatient in the kitchen. Believe that.

I really, really wish I would have had real milk and not coconut milk for this one. It made everything far too sweet, despite using unsweetened coconut milk. It wasn’t bad, but just not what I was feeling for breakfast. I’m hardly ever a sweet person [unless it's the savory french toast at Radar smothered in real maple syrup]. They’re absolutely worth making though. I love leeks. I’ve only been loving on them in the last few years. I never cook with them enough. I can’t get enough. Pile these leeks and eggs onto a piece of bread. Seriously.

Inspiration: The Sprouted Kitchen

Ingredients [for two]

  • 5 eggs
  • 5 tablespoons milk
  • 3 large leeks, white and light green parts cleaned, cut in half lengthwise, and sliced into half moons
  • 1 tablespoon unsalted butter
  • 2 teaspoons coarsly chopped tarragon leaves, plus more for garnish
  • 1/2 teaspoon olive oil

Preparation

Whisk together the eggs and one tablespoon of the milk until smooth and light. You really won’t feel any tension as you whisk.

Heat the butter in a large pan over medium heat. Add the leeks and a little bit of salt, stirring occasionally until the leeks are starting to brown. It should take nearly 15 minutes. Add the remaining four tablespoons of milk and tarragon, cooking it until the leeks soak up all of the milk. Turn off the heat and set them aside.

In a large nonstick pan, heat the olive oil on medium low. Whisk the eggs one more time before tilting the pan and letting the oil pool at the bottom. Pour the eggs directly into the oil before leveling out the pan. Leave the eggs alone and let them cook. When the bottom starts to set, push the cooked parts toward the center of the pan; the uncooked parts will run out and fill in the empty space. Keep doing this until the eggs are almost completely cooked. Turn off the heat, season with salt and pepper, and flip them one or two more times to finish cooking any remaining parts. Transfer the eggs to a plate with the creamed leeks and some toast.

Huevos Rancheros

Another amazing, ‘not a date‘ with Jenny for the books. Has it seriously been since June, Jenny? Wow. We went to The Woodsman Tavern. I’m in love with the space. Dark. Brick. Kinda old school country, but not in a western kind of way. All I can say is cedar-steeped Campari, domestic ham plate, brussels and sunchokes with anchovy vinaigrette, the best grilled pork chop, and meyer lemon cream pie. Holy freakin’ delicious. Go there. Take me. Thanks.

Sometimes I need something other than an egg sandwich on the weekend. That’s usually the go-to in the house. If I’m eating breakfast out, I’m getting the craziest thing on the menu, so those middle of the road breakfasts are the things that miss my affection. That’s unfortunate. There is so much good breakfast food, it’s hard for a girl to choose.

Huevos rancheros are definitely not something I’d order when I’m out, and I really don’t have a reason. Maybe it’s because I don’t usually think Mexican food when I think breakfast [unless it's a breakfast burrito from Gonzales Taqueria]? Maybe it’s because I don’t see them a lot on menus? They’re good, though. I mean, is it really possible to have a bad one? It’s a simple combination of flavors coming together on a crunchy tortilla. The star of these huevos is the black bean mash. I’m a sucker for refried black beans, and these are just like it, only not fried. Bacon grease doesn’t hurt either. 

PS – I paid $2 for this avocado by the way. I wept.

Inspiration: The Sprouted Kitchen Cookbook – Pg. 28

Ingredients

  • 1 can of black beans, rinsed and drained
  • 1/4 cup greek yogurt or sour cream
  • 2 green onions, green and white parts sliced
  • 1 teaspoon ground cumin
  • salt and pepper
  • 4 slices cooked bacon, chopped
  • 6 small corn tortillas
  • Olive oil for brushing or spraying
  • 1 tablespoon butter [unless you kept your bacon grease]
  • 6 eggs
  • White cheddar cheese, shredded for topping
  • 1 avocado, peeled and sliced
  • cilantro and lime for serving

Preparation

Warm the beans over low heat in a small sauce pan. Add about 1/4 cup of water and the greek yogurt/sour cream. Mash the mixture with a fork or potato masher. Puree if you’re feeling saucy. Add the bacon and taste for additional salt and pepper.

Turn the broiler on high. Spray or brush the tortillas with olive oil on both sides. Place the tortillas in the oven, watching them and flipping them as they brown. When they are lightly browned on each side, remove them from the oven and set aside.

In a large frying pan, melt your butter if you didn’t use the bacon grease. Gently break the eggs in the pan and cook to your desired level of doneness. Build your tostada with the tortilla + a nice layer of beans + egg + cheese, avocado, and cilantro. Use hot sauce and lime to your hearts content.

Sweet Potato & Brussels Sprout Hash

Breakfast for dinner is as American as apple pie, right? It takes me right back to the times growing up when my dad was out of town on business. That was a sure-fire sign that we’d be getting waffles for dinner [and a patty melt, but that's another craving for another day]. Dad always made waffles on the weekend. Mom always made waffles for dinner when he was out of town. We’re a waffle family if you hadn’t noticed. Never pancakes. They were definitely a treat, though.

Brussels sprouts are all the rage right now, aren’t they? I even had brussels sprout nachos the other night. Brussels. Sprout. Nachos. I had no idea what it would entail, but I ordered it anyway. Deep fried leaves bathing in mole and chile sauces, topped with cotija cheese. It was kind of wild. And tasty.

So it only makes sense that I ate brussels for dinner. They really enjoy hanging out with sweet potato and bacon. Who wouldn’t? I won’t even try to persuade those sweet potato haters into eating this. This isn’t for you. I’ll just make you eggs and toast, and you can give me your sweet potato pieces. I don’t mind.

Inspiration: How Sweet It Is

Ingredients

  • 4 slices of bacon, diced
  • 1/2 onion, diced
  • 1 sweet potato, peeled and diced into 1/2″ cubes
  • 2 garlic cloves, minced
  • 12 brussels sprouts, stems removed and sliced
  • 2-4 large eggs

Preparation

Heat a large skillet on medium heat and add the bacon. Once it’s cooked, remove from the pan and place on a plate with a paper towel. Try not to eat them all while you cook the rest. Reduce the heat a little. Add the onion and sweet potato, stirring to coat everything in the bacon fat. Mmm bacon fat. Cook for 6-8 minutes until the sweet potato has softened, stirring occasional so things don’t stick.

Add the garlic and brussels, stirring often over 5-6 minutes until they’re soft and golden. Cook your eggs in the desired fashion, and serve on top of the hash.

Chilaquiles and Eggs

I spent my Saturday night making cookies for dinner and playing Xbox. How was YOUR weekend?

There was actually a whole lot of awesome this weekend. I had a much needed and relaxing facial at Skin by Marywynn [I'm addicted, and go every six weeks]. I ate a delicious vegan mezza plate at Dar Salam. I saw Django Unchained [so, so good--go see it!]. We met up with friends who were in town for brunch at Mother’s Bistro, and followed it up with a trip to the Portland Art Museum for The Body Beautiful in Ancient Greece exhibit. High fives for a really good weekend.

We try to balance out the weekend eating with a little bit of eating in and out. It’s easy to get sucked into doing the latter because this is a breakfast town. Most places have a line, some well before they even open. We have a few go-to spots that we utilize to avoid most of that, and then coupling it with something as simple as an egg sandwich at home usually takes care of the rest. Very rarely do I try out something new for breakfast, though. It’s mostly because I usually have to do a little more planning and actually have food in the fridge, not for a lack of want. 

I had picked up the ingredients for these chilaquiles for the Christmas Mexican feast, but it was really unnecessary. We had way too much food as it was. I saved it for a breakfast, and put a fried egg or two on top instead of adding chorizo [although both would have been stellar]. The sauce that you make for it is really, really good. I fully intend on using it for enchiladas one day. It’s just as spicy as you’d like it to be. The original recipe said to use FOUR chipotle chilies in adobo. That’s damn insane, even for us. I used two, plus the roasted jalapeño in the sauce. It was still super spicy, which is fine by me.

Instead of frying my own tortilla chips, I tossed them into the oven under the broiler, stirring them occasionally, and flipping them when they started to brown. Way less greasy. Way less messy. I was a fan of that. If you can make your own pita chips, why not corn ones? It’s almost too easy [seriously, I almost burned a few. Keep an eye on it!]. Make sure you garnish with radishes and cotija cheese. I have a not-so-secret love affair with radishes. I’m the girl in the taco shop hoarding them in the salsa bar. I’m the girl buying bunches of them at the store, and eating them as soon as I get home. I really do like them a lot.

Inspiration: Saveur

Ingredients

  • 6 plum tomatoes, cored
  • 2 cloves of garlic, unpeeled
  • 1 jalapeño [de-seeded if you're so inclined], sliced in half
  • 1 small white onion, quartered
  • 2 tablespoons olive oil
  • 1-2 canned chilies in adobo
  • 4 tablespoons chopped cilantro
  • 1/4 teaspoon dried oregano
  • salt to taste
  • 10 corn tortillas cut into 1″ pieces
  • 4 eggs, cooked as desired
  • cotija cheese, for garnish
  • radishes, for garnish

Preparation

Set the oven on broil, and place the rack on the top spot. Spread aluminum foil on a baking sheet and lightly grease a baking sheet. Spread the tomatoes, garlic, jalapeño, and onion on the baking sheet. Place them in the oven for about 10 minutes, turning occasionally until they start to blacken and blister. Remove from the oven and place the vegetables in a blender or food processor. Add the chipotles, cilantro, oregano, and 1/4 cup of water. Blend until smooth. Taste and add salt as needed. The sauce stores well overnight if necessary.

On the same baking sheet, without the aluminum foil, spread the tortilla pieces on it in as  close to a single layer as possible. Make several batches if necessary. Place them back in oven, keeping an eye on them, stirring and flipping until they start to brown.

Start your eggs, cooking them as you see fit [fried, poached, scrambled, etc]. Heat the sauce in a deep walled sauce pan on medium heat. Once it begins to simmer, add the tortilla chips, and stir to coat. Once they’ve had a chance to soften and soak up the sauce, about 2-3 minutes, remove from the heat. Serve immediately, unless you like soggy tortillas. I don’t. At all.

Joe’s Special

>insert shock and awe at how quickly Thanksgiving is approaching<

Turkey Day is one of my favorite holidays, purely because it’s food focused [although we just bought an Xbox 360...I don't know if we'll be able to tear ourselves away], so needless to say, I’m pretty excited. I’m on dinner roll and cranberry sauce duty again this year. I may or may not bring a salad, an appetizer or a dessert. I really can’t decide. I can’t bring all three. Well, I could, but it would really be rather wasteful. I think we’ll have 12 people or so at my grandma’s. Hardly reason to break out seven tons of food. I can only eat leftovers for so long.

What are you making this year?

I haven’t been in the mood to make a whole lot in terms of dinner lately. My stomach has been a little off for one reason or another the past few days. It leads me to want something quick and easy, like take out, or breakfast. Breakfast for dinner will always hold a soft spot in my heart. It definitely ranks high on the list of quick meals.

Inspiration: Saveur

Ingredients

  • 2 tablespoons olive oil
  • 5 cloves of garlic, minced
  • 1 medium yellow onion, diced
  • 8oz ground beef
  • 10oz frozen spinach, thawed and squeezed dry
  • 8 eggs, lightly beaten
  • 1/4 cup shredded Parmesan
  • salt and pepper
  • chopped parsley
  • crusty french bread rolls

Preparation

Heat the oil in a large skillet on medium-high heat, add the garlic and onion, stirring occasionally until soft and fragrant. When the onions start to turn translucent, add the ground beef. Break it up with your spoon as you stir it all together. Allow it to brown in the midst of the onion and garlic.

Give it enough time to cook off all the liquid. If you really want to rush it along, you can drain it depending on how fatty your beef is. Add the spinach, incorporating it into the beef mixture. When warm, approximately 2-3 minutes, add the eggs. Thoroughly mix it in, allowing it to scramble. Keep cooking it, stirring often, until the eggs dry out and it’s not soupy. This will take several minutes. Add salt and pepper to taste.

Toast your bread under a broiler until crispy. Top the egg mixture with chopped parsley when serving. Eat as a sandwich, if desired. I did.

Linguine with Crushed Pistachio and Eggs

Have I mentioned Food Cart Friday? I’m pretty sure I have. Most Friday’s, schedule permitting, Andrew comes downtown to eat lunch with me [cue the awws] at one of the million and three food carts. Sometimes we try something new, like Wayang the Indonesian street food cart or Sultan’s Kitchen, the Turkish spot. Other times we try good ol’ standbys like Briskets [I bet you can guess what that is...], Sawasdee for Thai, or Built to Grill, some of the best Italian food. Ever. Most of the time we cap it off with a a macchiato from Spella.

One of my favorite things to do is sit at the counter on the side of Built to Grill’s cart and watch the magic happen. There are all kinds of fresh ingredients being thrown together in a pan to make some amazing combinations — linguine and clams with white wine, penne with pesto, penne alla vodka with spicy sausage. The list goes on and it rotates frequently. If you don’t want pastas, they have an equal number of huge, Italian sandwiches — the Italian hero, the muffaletta, etc.

Those same pasta techniques definitely inspired this ‘pantry clean up’ meal. It was a solo mission that turned out pretty good. Sometimes throwing stuff into a pan can be really gross dangerous, but when you’re alone you can afford to take more risks [remember the stir fried hot dogs?]. Worst case? Roma’s happy. I honestly thought about making carbonara, but I wanted more eggs. I also wanted prosciutto and peas [Sidenote: they have cranberry beans at the store. I don't think I've ever had them before. Have you?], but I had neither and didn’t want to walk across the street. New Seasons has to get tired of me going over to buy $3-5 in groceries at a time. I did have pistachios, though. They’re green like peas! So close, yet so far.

The result was simple and easy and way more filling than I expected, but it’s no Built to Grill.

Ingredients

  • 2oz linguine
  • 2 eggs, lightly beaten in a separate bowl
  • 1/4 cup pistachios, roughly chopped
  • 1 clove of garlic, minced
  • olive oil
  • 1-2 pinches of dried parsley
  • salt and pepper
  • nutritional yeast [optional, but I had it laying around in the pantry, so why not?]

 

Preparation

Cook the pasta according to package directions, reserve 1/2 cup of the pasta water in a small glass/bowl, and drain the rest. Remember to salt the heck out of your water before you add the pasta. Flavor, flavor, flavor!

Coat the bottom of a pan in a thin layer of olive oil. Heat it to medium heat. When a drop of water sizzles in it, add the minced garlic with a pinch of salt and a couple twists of freshly cracked pepper.

After a minute of stirring [dang garlic burns easily], add the pistachios. Stir for another minute until they’re coated in oil and fragrant. Dump the pasta into the pistachio mixture. Using tongs [preferably], swirl the pasta around in the oily, garlic-y, pistachio-y goodness. If it starts to stick, add a splash of the pasta water. Get the pasta nice and coated.

Turn the heat down to medium low, and pour in the egg. Start stirring like your life depended on it. If there were only one egg, you’d probably end up with a carbonara, but since there is two, bits and pieces will start to scramble. The rest will coat ever inch of the pasta. It’ll also start smelling really, really good. Once the egg is cooked 2-3 minutes, remove from heat and place on a plate or in a bowl. Top with salt, pepper, parsley, and nutritional yeast if it strikes your fancy. Red chile flake would be good, too.

Baked Scottish Eggs

There has been talk of reeling in the food spending. If you hadn’t already guessed, we spend an obscenely mildly ridiculous amount of money on food, whether it’s going out or eating in [and we do a lot of both]. Food and traveling are where the majority of my disposable income goes. The rest goes to personal care–hair cuts/color, facials, waxing, the occasional pair of shoes. I’m totally okay with this by the way, at least most of the time. I like my lifestyle, and tend to not have buyer’s remorse so long as the food is good. I like supporting local businesses, but I hate wasting money on a meal that leaves you underwhelmed at best. It’s irritating and has made me upset on more than one occasion. The logic here is if I save on food, I’ll be able to spend more on travel [...or a new couch].

So as such I’m eating a peanut butter sandwich and carrots for lunch today instead of going out to one of the 2,830,283,029,382,094 food carts in town. Have you tried Earth Balance’s Coconut and Peanut Spread? I bought it yesterday, and am already mildly addicted. I was surprised that it wasn’t much more expensive than most packaged PB’s. Sidenote: It coincides with my new love for coconut oil. I finally decided to start using it as a body moisturizer, and am absolutely pleased with the results.

I have a feeling more eggs will be in my life if I do decide to really start reeling in the spending. Eggs are cheap and easy, and my friend Lanny bought us a sweet ceramic egg container and some eggs from her chickens, Janet Reno and Ruth Bader Ginsburg. How can you not eat eggs after that?

Andrew found this recipe for Scottish Farmhouse Eggs awhile back, and it was one of those perfect easy-and-delicious breakfasts for those mornings when the taco cart is closed and we can’t get breakfast burritos/tamales. Plus it was excuse to buy chives. I have fond memories of a chive plant in my parents’ front yard flower bed, and eating them straight off the plant whenever I wanted. I’m pretty sure this was also around the time I used to catch ants, name them, and put them in jars because I so desperately wanted an ant farm. The chives in the front yard no longer exist, but my love for chives does [my love for ants also no longer exists for those of you keeping track at home].

Inspiration: Ahoy! Port City DIY

Ingredients

  • 5 eggs
  • a bunch of fresh chives
  • 1 small french roll, cut into cubes [use any bread you  like here, you’ll be covering the bottom of your baking dish
  • 1-2 oz shredded cheese [I used white cheddar]
  • 3/4 cup half and half [or enough to cover the bottom of the pan]
  • salt and pepper to taste

Preparation

  1. Preheat oven to 400º and lightly grease a baking dish or cast iron pan [mine was an 11x7" glass baking dish].
  2. Spread the cubed bread on evenly along the bottom of the baking dish.
  3. Crack the eggs and nestle them in the bread, spaced out as evenly as possible [try to break the yolks, but only because it's prettier that way].
  4. Using some kitchen shears, cut 1/2″ pieces of chives and sprinkle them liberally along the top of the egg and bread mixture.
  5. Top with cheese.
  6. Pour in the half and half.
  7. Bake for 15-20 minutes depending on how runny you like your yolks.
  8. Serve with fruit or topped with a boatload of hot sauce.

Crustless Sweet Potato and Spinach Quiche

Leaving for 18 days in Italy while in the middle of [my final] Spring term has fun side effect of having to get seven weeks of coursework done in four so I don’t have to worry about any homework while I’m gone. I don’t plan on toting my textbooks and laptop around. I realize it sounds like I’m complaining, but I’m definitely not. It’ll be absolutely worth it. 11 exams and 2 assignments. I’m already 3 exams and 1/2 an assignment down.

The idea of something quick and easy for dinner is super important. I need something good for me. I need the energy. I can’t be falling asleep while reading about government and non-profit accounting [although it happens anyway].

Crustless quiche is really a brilliant idea. I never have time [nor want] to make a crust. It’s just unneeded carbs anyway. I’d much rather eat more of the filling anyway. The entire thing has less than 500 calories, almost 28g of protein, and 11g of fiber. You really don’t taste the sweet potato, but if you’re one of those who can’t be convinced otherwise, you could easily substitute regular potatoes with equal success. I’m sure Andrew would appreciate that.

Inspiration: Pure2Raw

Ingredients

  • 3 eggs, whisked together in a small bowl
  • 10oz frozen spinach, defrosted and drained
  • 3/4-1 cup mashed sweet potato
  • Herbs of choice—I used salt, pepper, onion powder, and basil

Preparation

  1. Preheat oven to 350°.
  2. In a large bowl, mix all of the ingredients together. I used a fork to really incorporate everything.
  3. Pour the mixture into an 8×8″ baking pan [or a pie plate if you're into that sort of thing].
  4. Bake for 25-30 minutes until the top is set and starting to brown.
  5. Slice and serve. It tastes just as good cold. I had 3/4 for dinner and 1/4 for breakfast the next day with a smoothie.