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amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Egg White Casserole with Sweet Potato Crust

Served with fresh avocado and pea shoots

**Egg White Casserole with Sweet Potato* Crust**

Corrie’s notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they’re all like this, I’m in!

This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.

Ingredients

1 lb sweet potatoes, peeled and shredded

2 Tbsp olive oil

1/4 tsp salt

1/2 tsp ground pepper

16 oz lean turkey sausage (I didn’t add sausage)

1 red bell pepper, diced (I substituted with mushrooms)

3 green onions, thinly sliced (I substituted with a yellow onion)

2 cups freshly packed baby spinach

2 large eggs

10 egg whites

1/3 cup skim milk (I didn’t add milk)

16 oz low-fat cottage cheese (I didn’t add cottage cheese)

1/2 cup shredded cheddar (I substituted with smoked gouda)

*You can also use regular potato (I made one of each!)

Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand – simple and tasty!

Method

Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!)

In a medium bowl, toss shredded potato with olive oil, salt, and pepper.

Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.

Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).

While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste).

In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese.

Stir turkey sausage (or veggie) mixture into eggs until combined.

When crust has finished cooking, pour egg and sausage mixture over crust.

Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).

Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).

Note: don’t cover while cooling, or the steam will make your potatoes mushy!

Posted: 4-1-2018

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Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations.  It was my first time using one of her recipes.  If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.

Ingredients
1 lb sweet potatoes, peeled and shredded

2 Tbsp olive oil

1/4 tsp salt

1/2 tsp ground pepper

16 oz lean turkey sausage (I didn't add sausage)

1 red bell pepper, diced (I substituted with mushrooms)

3 green onions, thinly sliced (I substituted with a yellow onion)

2 cups freshly packed baby spinach

2 large eggs

10 egg whites

1/3 cup skim milk (I didn't add milk)

16 oz low-fat cottage cheese (I didn't add cottage cheese)

1/2 cup shredded cheddar (I substituted with smoked gouda)

*You can also use regular potato (I made one of each!)

Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method
Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!)

In a medium bowl, toss shredded potato with olive oil, salt, and pepper.

Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.

Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).

While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste).

In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese.

Stir turkey sausage (or veggie) mixture into eggs until combined.

When crust has finished cooking, pour egg and sausage mixture over crust.

Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).

Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).

Note: don't cover while cooling, or the steam will make your potatoes mushy!

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Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations.  It was my first time using one of her recipes.  If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.

Ingredients
1 lb sweet potatoes, peeled and shredded

2 Tbsp olive oil

1/4 tsp salt

1/2 tsp ground pepper

16 oz lean turkey sausage (I didn't add sausage)

1 red bell pepper, diced (I substituted with mushrooms)

3 green onions, thinly sliced (I substituted with a yellow onion)

2 cups freshly packed baby spinach

2 large eggs

10 egg whites

1/3 cup skim milk (I didn't add milk)

16 oz low-fat cottage cheese (I didn't add cottage cheese)

1/2 cup shredded cheddar (I substituted with smoked gouda)

*You can also use regular potato (I made one of each!)

Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method
Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!)

In a medium bowl, toss shredded potato with olive oil, salt, and pepper.

Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.

Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).

While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste).

In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese.

Stir turkey sausage (or veggie) mixture into eggs until combined.

When crust has finished cooking, pour egg and sausage mixture over crust.

Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).

Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).

Note: don't cover while cooling, or the steam will make your potatoes mushy!

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Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations.  It was my first time using one of her recipes.  If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch.  I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture.  In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.

Ingredients
1 lb sweet potatoes, peeled and shredded

2 Tbsp olive oil

1/4 tsp salt

1/2 tsp ground pepper

16 oz lean turkey sausage (I didn't add sausage)

1 red bell pepper, diced (I substituted with mushrooms)

3 green onions, thinly sliced (I substituted with a yellow onion)

2 cups freshly packed baby spinach

2 large eggs

10 egg whites

1/3 cup skim milk (I didn't add milk)

16 oz low-fat cottage cheese (I didn't add cottage cheese)

1/2 cup shredded cheddar (I substituted with smoked gouda)

*You can also use regular potato (I made one of each!)

Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe.  Just use what you have on hand - simple and tasty!

Method
Preheat oven to 425 deg F.  Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers.  Not only great for cooking, but a great moisturizer, too!)

In a medium bowl, toss shredded potato with olive oil, salt, and pepper.

Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.

Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).

While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks.  Add bell pepper and green onions, and continue to cook for 3-4 min.  Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted.  If not using sausage, add salt and pepper to taste).

In a large bowl, whisk eggs with egg whites and skim milk.  Stir in cottage and cheddar cheese.

Stir turkey sausage (or veggie) mixture into eggs until combined.

When crust has finished cooking, pour egg and sausage mixture over crust.

Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).

Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).

Note: don't cover while cooling, or the steam will make your potatoes mushy!

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