Sweet Potato Crusted Spinach Quiche

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I love sweet potatoes. For those of you that have been loyally following this blog for the last two years, I am aware that I sound like a broken record. Sorry.

(I’m not really sorry.)

However, the leaves have officially changed color, Halloween has come and gone, sweater weather has arrived, and all of these variables make me crave the warmth and fall flavor of sweet potatoes. Tis’ the season, right?!

Thus, when I stumbled upon this delicious gluten free recipe, which just happened to include sweet potatoes, it took all of about ten minutes before I found myself in the kitchen whipping it up.  And oooooooooh buddy, it was good.

Thus, consider this my gift to you, and get cookin’! You will be so glad you did.

Also, if you happen to share in my sweet potato fanaticism, make sure you check out the ‘vegetable’ and ‘Vegetarian Dishes’ portion of my Recipe page. It is a goldmine of sweet potato lovin’.

Come back soon!

Love, A Rented Kitchen

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Ingredients:

  • 2 Sweet Potatoes
  • Olive oil spray + 1 Tablespoon olive oil
  • 1 bunch spinach- rinsed, stems removed, and thinly sliced
  • ½ small onion
  • 1 clove garlic
  • 4 Eggs
  • 1 Cup grated mozzarella
  • 1 Tablespoon organic white miso
  • ¼ cup goat cheese
  • ¼ cup Asiago cheese (to sprinkle on top)
  • Optional:
    • Spring herbs (dill, parsley, chives) to taste
    • Sea salt and pepper to taste

Directions:

  1. Preheat your oven to 400˚F and lightly spray a pie dish with a layer of oil, set aside.
  2. Rinse, peel, and thinly slice sweet potatoes (using either a sharp knife or a food processor).
  3. Arrange the sweet potato slices evenly over the bottom and up the sides of the pie pan in a crust-like fashion. Spray the tops of the potatoes with a light layer of oil and bake for 15 minutes. After the crust has baked, reduce the heat to 375˚F.
  4. Meanwhile, heat olive oil in a medium sized frying pan over medium heat. Once hot, sauté the sliced onion and crushed garlic until light brown, about seven minutes. Add the spinach and sauté until wilted, about four minutes. Drain any excess liquid from the frying pan.
  5. In a medium sized bowl, beat the eggs. Stir in the mozzarella and goat cheese, miso, herbs, and any desired salt/pepper. Then stir in the vegetable mixture until thoroughly combined.
  6. Pour the egg mixture into the potato crush, sprinkle the top with asiago cheese, and bake for 40 minutes at 375˚.
  7. Serve warm and enjoy!

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Notes and Tips!:

  • Source: Fourteen Forty
  • Gluten free? Don’t forget to check out the gluten free section of this blog, found under the Recipe tab.
  • Like this recipe? Try these other scrumptious recipes from ‘A Rented Kitchen’ (Recipe links posted below photos!):

Baked Sesame Tofu Sticks with a Peanut Ginger Dipping Sauce

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Well, it has been embarrassingly long since I have posted something for you all. It is not that I have not been cooking, I have been (believe you me!), but for some reason the ability to slow down and write about it has been challenging. Can I blame it on my last semester in college and the gazillion papers I have to write? Ug.

I found this recipe on pinterest (obvi), and despite not usually a huge tofu fan, was really intrigued by this flavor combination. As far as meat alternatives go, I have always found the consistency of tempeh to be much more appealing than that of tofu. However, when I saw this delicious combination I thought this was worth a try, and I’m so glad I did! By cutting the tofu into thin slices and baking it, the tofu gets a nice outer crisp. Then, the marinade and sauce make this dish absolutely scrumptious and impossible to put down! I had to stop myself from eating all of them in one sitting! Womp.

Whether or not you are a vegetarian, this dish makes for an excellent lunch, dinner, or appetizer. Throw these tofu strips on top of a salad, beside some asparagus and barley, or eat them like French fries- either way, I promise you can’t go wrong.

Happy cooking, and look forward to some more delicious recipes from A Rented Kitchen, coming your way soon!!!

Ps. It’s spring! That means strawberries, asparagus, avocados, and peaches coming your way!!! Horray!

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Ingredients:

  • 14 oz. firm or extra firm tofu
  • 4 teaspoons toasted sesame seeds
  • 1 teaspoon peanut oil (or other high smoke-point oil)

Marinade Ingredients:

  • 1 Tablespoon sesame oil
  • 1 ½ Tablespoons soy sauce*
  • 1 teaspoon rice vinegar
  • 2-3 teaspoons agave nectar
  • 1-2 teaspoons Sriracha Sauce
  • ½ teaspoon ground ginger or grated fresh ginger root

Sauce Ingredients:

  • 1 Tablespoon ground ginger or grated fresh ginger root
  • 2 Tablespoons smooth natural peanut butter
  • 2 T Tahini Sauce (or if you don’t have Tahini, use 2 T more peanut butter)
  • 3 T soy sauce
  • 1-2  Tablespoons agave nectar
  • 2 teaspoons rice vinegar (not seasoned rice vinegar, which contains sugar)
  • 3 Tablespoons water

Directions:

  1. Remove tofu from packaging and cut in half lengthwise. Cover the tofu with a towel or a double layer of paper towels. Place a heavy object (like a bowl or a skillet) on top of the tofu and towels, and allow to sit for 10 minutes, pressing the water out of the tofu.
  2. Meanwhile, while the tofu is pressing, whisk together the marinade ingredients in a small bowl.
  3. After the tofu has pressed under a heavy object, cut the tofu into thin, long strips and continue pressing the water out with a towel. The more thoroughly you do this, the crispier your tofu will be, so I suggest taking your time with this step and removing as much water as possible!
  4. Arrange the tofu in a Tupperware and pour the marinade over top. Allow the tofu to soak for 20 minutes, occasionally flipping the Tupperware, so that all sides of the tofu are marinated.
  5. Preheat the oven to 400˚ F and brush a small baking sheet with peanut oil. Arrange the tofu strips in the pan and sprinkle each piece with sesame seeds. Carefully flip the tofu strips, and sprinkle the alternate side with sesame seeds as well.
  6. Bake the tofu for 20 minutes, flip the pieces, and bake for an additional 20 minutes.
  7. While the tofu is baking, combine the sauce ingredients in a food processor and blend until smooth. Serve alongside the tofu.

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Notes and Tips!:

  • Source: Kalyn’s Kitchen
  • Suggested serving: Hot, with the sauce, the day of preparation. However, these tofu sticks will keep for a few days in a covered container in the refrigerator!
  • If gluten free, make sure you use a gluten free soy sauce!
  • Like this dish? Try these other delicious option from ‘A Rented Kitchen!’ (Recipe links below):

Summer Peach Panini

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Alright, this is officially a themed week, and as you could have guessed it, the theme is (drum roll please), peaches!

In the past I have spent time planning out a few themed weeks, being very intentional about the recipes I used and what the theme would be.  That intentionality and long-term planning was completely missing in the creation of this theme.

This pattern of peach recipes derived from my need to finish a case of peaches before they all went bad, resulting in peaches being incorporated into all parts of my diet.  I loved it.

Try this delicious peach panini while the peaches are still fresh and rich! The combination of spice in the Dijon, with the obvious sweetness from the peaches and honey, melts together in a combination that is the best of both (sweet and salty) worlds.

So check back soon, because I have some more peach recipes that will have you thanking God for the summertime.

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Ingredients

  • 2 Tablespoons olive oil
  • 1 large white onion, thinly sliced
  • Sprinkle of brown sugar
  • 8 bread slices*
  • 4 teaspoons coarse-grained Dijon mustard
  • Freshly ground pepper
  • 4 (1-oz.) Fontina cheese slices
  • 2 medium peaches, unpeeled and sliced
  • 4 teaspoons honey
  • 1 tablespoon extra virgin olive oil

Directions:

  1. Heat one tablespoon of olive oil in a large pan. Once hot, add the onions and brown sugar,  cooking over medium-low heat for roughly 30 minutes, stirring occasionally. Click here for a thorough explanation on how to caramelize onions!
  2. Heat one tablespoon of olive oil in a large frying pan, or if using a panini grill, brush with a thin layer of olive oil.
  3. Spread 1 teaspoon of mustard on 4* slices of bread and sprinkle with a desired amount of ground pepper.
  4. Layer the bread with sliced cheese, about 4-6 slices of peach (however many will easily lay on the read), and drizzle with honey.
  5. Top each sandwich with a remaining slice of bread, gently press together, and grill or fry as desired, over medium heat, until the cheese is melted and the bread golden brown.

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Notes and Tips!:

  • If using a panini grill, I suggest using a crisp bread such as Ciabata. If grilling on a frying pan or griddle, I suggest using a whole grain large loaf bread.
  • If you’re someone who really likes a kick or is a big Dijon fan, I suggest spreading a little Dijon on both slices of bread (8 total), instead of only one slice per sandwich.
  • Adapted from Southern Living, June 2012
  • Like this sandwich? Check out these other delicious recipes from ‘A Rented Kitchen!’ Click the links below for the recipes!: