Yeah, you read that right. This is insane! Insanely good. And insanely easy. Like the you-can-hardly-believe-it’s-this-easy kinda easy. No joke. And none of the pie dough mumbojumbo. No cutting-butter-into-the-dough-and-making-sure-it-doesn’t-melt drama. (And yes, for me it can turn into a drama)
To make this amazing, delicious, I-could-eat-this-everyday crust, first peel the sweet potatoes (I hope that’s kinda a no-brainer…) Then cut ’em up. Throw ’em in a pan with some oil and salt. If you’re feeling extra adventurous add some fresh herbs (I used rosemary; amazing!). Bake it. Nicely arrange the baked potatoes in the pan.
That’s it. Seriously.
And now I’m craving this again. Yeah, I could eat the crust by itself.
But that would kinda defeat the purpose of its being a crust. So I filled it with a yummy quiche filling. More on that later!
Oh, and did I mention this crust is totally gluten free? That’s just an added bonus 😉
I’m keeping this post short and sweet because this recipe is short and sweet and I’m drowning in school x| (A little more than a month before I graduate! yippee !! — I may be graduating but please don’t have high expectations for the maturity levels–mom, dad, I’m lookin’ at you )
So, if you’ll excuse me, I’ll be eating my sweet-potato-crust quiche while solving limiting reactant problems for Chemistry.
A simple sweet potato crust that leaves flour-pie-dough crusts in the dust! This will become a staple in your kitchen!
Serves: 1 10-inch pie crust
4 medium sweet potatoes, chopped into circles (about 4 cups)
2 tsp salt
1 tbsp oil*
optional: fresh or dried herbs
Preheat oven to 425F.
In a lightly greased baking pan toss the sweet potatoes with the salt, oil, and herbs (if using any).
Bake for about 25 minutes, stirring every 10 minutes or so to ensure even baking**.
*I used coconut oil for baking and afterwards sprinkled a little bit of olive oil to mask the coconut taste;any oil works, however ** If you want a crispier crust, for the last two minutes of baking, broil the potatoes on high. Watch them closely, though, to keep them from burning!
I’ve been a very bad blogger; almost two weeks have gone by without a post. Shame. But today I have a recipe that will make up for those two weeks. It’s tasty, quick,and easy to make! It is…
In casserole form!
Don’t they look tasty?
Oh, and on a side note: yes, those are keys in the background of the above picture. Don’t ask.
Ever since my sister made chicken enchiladas I’ve had a soft spot for these tasty filled rolls. What was stopping me from making them, though, was how time-consuming they are to make. I figured if I could only skip the fill-each-and-every enchilada step, I could make them more often.
And then one day I was browsing pinterest and I came upon this recipe (see, pinterest isn’t always a waste of time!) I glanced through the recipe and my hopes were confirmed: this recipe skipped the fill-each-and-every enchilada step! It wouldn’t take all afternoon to make them!
And another bonus: this casserole has plenty of cheese. Can you ever have too much cheese? I don’t think so. That’s why you can add as much as you want to–if you have the patience to grate it
Combine all of the ingredients (but only half the cheeses) in a large bowl.
Then pour it all into a prepared baking dish and top with the rest of the cheese. Bake for 30 minutes, top with sour cream, and enjoy!
This vegetable tagine is the perfect summer dish! It’s loaded with fresh veggies (tomatoes, carrots,and onions, to name a few), spices like paprika and chili powder, and is topped with cilantro!
I’ve been using a lot more cilantro these days. It has a distinct smell and taste, which makes this dish all the more unique! Although parsley can be substituted for it, I recommend buying it instead because its flavor cannot be substituted for–trust me
These are the spices you’ll need: chili powder, ground cumin, and paprika. In the recipe I’ve stated the amounts I used, but you can definitely adjust the amount to taste
This dish is definitely on my summer-meal list! Not only is it easy to prepare, it’s also tasty and a fresh reminder of the goodness of summer foods!
I’m not really a peanut butter fan; I never quite understood the pb&j craze many people have (my older sister included). I love peanuts, just not peanut butter. It may sound crazy, but that’s just the way things are.
Anyways, I was browsing Creme De La Crumb when I came upon a recipe entitled “Sesame Peanut Noodles.” The picture looked enticing and it wasn’t until I read over the ingredient list that I began having second thoughts over the recipe. Peanuts were not in the ingredient list–but peanut butter was. Pushing away pre-misconceptions I decided to try it away because I couldn’t get the recipe title out of my mind. Sesame Peanut Noodles. It just sounded inviting—for some strange reason unknown to mankind.
This recipe makes for a super-quick dinner. The peanut sauce is quick to whip up: just peanut butter, water, soy sauce, sesame oil, and rice vinegar. The last two ingredients may seem a little ‘exotic’ but they add a lot to the flavor. I recommend using them instead of substituting for regular oil and vinegar.
Then you thinly slice the green onions and carrots. Add the peanut sauce and veggies to the cooked noodles; stir well and serve warm, cold, hot, at room temperature, or any other temperature (if there is any other).
Cook the noodles al dente according to the package instructions.Drain well and transfer to a large bowl.
Whisk together the peanut butter, water, soy sauce, sesame oil, and rice vinegar in a small bowl. Add the sauce to the noodles and mix to combine. Then add in the carrots and green onions and mix together. Garnish with sesame seeds and peanuts (optional) and serve at any temperature.
The smell of fresh basil and the look of red juicy tomatoes always reminds me of summer. And although summer does not officially begin until June 21, the heat of the south has already set in and summer foods are calling my name! (especially those tomatoes and basil!)
A few years ago I tried this pasta at a friend’s house and fell in love with it. I had all but forgotten about it until a few weeks ago when I stumbled upon the recipe stashed in one of my mom’s notebooks-stuffed-with-recipe-cards. In that instance I knew I had to make this pasta–and soon.
Tomatoes and basil have to be my favorite summer combo (expect for maybe tomatoes and avocado). Add deliciously melted brie cheese and I think I have my meal for every day of the summer. This recipe is perfect for all of my fellow tomato-and-basil fanatics!
In a large oven-safe dish or pot mix together the garlic, vinegar, oil, tomatoes, salt, and pepper. Put the pot in a warm oven oven (heated at around 170F) to marinate the tomatoes for at least 20mintues.
Dice up the cheese and washed leaves. Put them in large serving bowl. Add the hot pasta and mix well. Then pour the marinade and tomatoes over the pasta and mix until fully incorporated. Serve immediately.