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Sweet Potato Crust Frittata

This recipe was quite interesting to me because as much as I try with crust, either they come out really good or really bad. The taste is fine; it's usually shrinkage or the fluting that I struggle with. This appealed to me because it's seemed like it would be rather healthy. With all that said did it taste good - yes. Was it a quiche - I would say no. It reminded me more of a frittata. Is this a bad thing - no not necessarily, unless you were expecting a quiche. I did change up some of the recipe - they wanted you to use 4 eggs and 2 whites. I wasn't making ice cream so I didn't have a use for the extra yolks. I decided to just add them into the mix.


Sweet Potato Crust Quiche Frittata(Adapted from Cooking Light)

2 medium sweet potatoes*
spray oil
1t olive oil
1 clove garlic minced
1 5-oz baby spinach
1/2 t nutmeg
1/2 cup milk
salt/pepper
1/4 teaspoon crushed red pepper
6  eggs

2 oz goat cheese, crumbled

Peel and slice the sweet potato. Using a mandoline, make 1/8&q…
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Ginger Molasses Cake

The ginger in this cake is no joke. When I saw 4 oz I thought that was an awful lot of fresh ginger. Boy am I glad I went with my instincts and cut this in half. I used 2 oz and that was more than plenty. Fresh ginger can really pack a wallop and this one did. The cake was very moist and stayed fresh.

Ginger Molasses Cake (Adapted from Ready for Desserts)

2 oz fresh ginger, peeled and minced
1 c molasses
1 c sugar
1 c canola oil
2 1/2 c flour
1 t cinnamon
1/2 t ground cloves
1/2 t ground black pepper
1 c boiling water
2t baking soda
2 eggs

Butter the bottom and sides of a 9" pan and fit with a round of parchment on the bottom. In a large bowl, mix molasses, sugar, and oil. In a separate bowl whisk flour, cinnamon, cloves and pepper together. Add baking soda to boiling water. Add to the molasses mixture and then stir in ginger. Sift in the flour mixture. Whisking to combine. Add eggs until blended. Pour into pan. Bake 350 for 1 hour or until toothpick inserted comes out clean. C…

Fresh Herb Storage

I found some nifty ways to store fresh herbs. It is so simple but really keeps store-bought herbs fresh longer. For basil: fold a paper towel in half and dampen with water. Put it on top of the basil and seal the container. Store at room temperature. Do not refrigerate.

For Cilantro and Parsley the best thing to do is to treat them like flowers in a vase then refrigerate.

Tahini Brownies

I'm not a peanut butter fan at all. I just don't get it. Maybe it was all those peanut butter and jelly sandwiches as a I child? However, I do understand that that people are crazy for the combination of peanut butter and chocolate (I believe there are these things called Reece's peanut butter cups that people go nuts over?? I don't know). However, I must admit I was intrigued by using Tahini with brownies. Luckily, I had just enough Tahini in the house to give this a try for a last minute invite to a party.

Tahini Brownies (Adapted from Milk Street*)

4T butter
4oz bittersweet chocolate, chopped
3T cocoa powder
3 eggs
1c sugar
1T vanilla
1t salt
3/4 c Tahini
1/2 c flour

Line an 8-inch square pan with foil. In a saucepan melt butter. Remove from heat and add chocolate and cocoa and stir until melted. Set aside. In a large bowl whisk together eggs, sugar, vanilla, and salt. Whisk in Tahini. Gently fold in flour. Measure out 1/2 c of the mixture and set aside. Add choco…

Corn, Tomato, and Basil Salad

I know you are supposed to use heirloom tomatoes in this recipe, but sometimes you just need to use some grape tomatoes because the season hasn't really started and you are just waiting for some nice tomatoes but have to make due.

Corn, Tomato and Basil Salad (Adapted from Cooking Light)

2 large heirloom tomatoes, diced or 1 pt grape tomatoes quartered
salt/pepper
1/3 c olive oil
1 T soy sauce
1 T white miso
3T white balsamic vinegar
1 shallot
2 c fresh corn
basil leaves, torn
parsley, chopped
1/4 c shaved Parmesan

Sprinkle tomatoes with salt/pepper set aside. Whisk soy sauce, miso, vinegar, and shallot. Slowly drizzle in olive oil until emulsified. In a bowl combine corn, basil, and parsley. Toss in tomatoes and gently toss in dressing. Top with Parmesan.

I know, I know the Parmesan is missing in the picture. I made this ahead for a barbecue and took the photo. I forgot to snap a pic when before I served it with the Parmesan (So I'm politely saying - you're lucky you g…

Overnight Oats

Yeah, I know I'm a little late to the party on this one. I thought it was just another one of those fad things (I'm talking to you #putaneggonit). However, I found that I do actually like this - such is the way of avocado toast. So here goes my compilation of overnight oats recipes:

Overnight Oats (Adapted from everywhere - where haven't I been?)

2/3 c milk (soy, cow, almond - your choice)
1T maple syrup
1/4 t vanilla
1/4 t cinnamon
1/2 c rolled oats
1/4 c raisins, cranberries, or other dried fruit
1t chia seets
1t flaxseed
pinch of salt

Mix milk, maple syrup, vanilla, and cinnamon in your hipster jar*. Add the remaining ingredients and mix. Screw lid on and refrigerate overnight.

I thought I was not going to like the oats cold but they were actually rather nice and I think they would be great on a hot summer morning. Although in the cold winter, I do think there might be a slight heating to take the chill off happening.

So yes I guess I see more overnight oats in my fu…

Quick Pasta with Tomatoes

I needed dinner and I needed it fast. I had some lovely pancetta and some grape tomatoes and magic happened.

Quick Pasta with Tomatoes

3-4 oz pancetta, chopped
4 garlic cloves, minced
1 pt grape tomatoes, quartered
handful of basil
salt/pepper
1lb pasta
water from pasta

While pasta is cooking, place pancetta in a large skillet and heat until slightly browned. Add garlic and cook until fragrant. Add tomatoes and basil. Cook until tomatoes start to soften. Drain pasta and reserve some of the pasta water. Add pasta and about 1c of water to pancetta/tomato mixture. Add pepper and salt to taste (be sure to taste the pancetta might be salty). Add additional water until reaches desired consistency.


I wouldn't even call this a recipe. It's more like throwing together a few ingredients that you probably have on hand into a skillet and serving. Feel free to add some Parmesan Cheese.  I had to skimp a bit on the basil as I didn't have that much, but it was still delicious.