Sweet Potato Crusted Quiche {+Asian Food Fest}

I cannot believe that I have less than 6 weeks left of residency at Cincinnati Children’s Hospital. Eeee! I feel like it was just yesterday that we moved to Cincinnati for this journey and now it’s almost over. Earlier this month I took my pediatric dental board exam and have been in the process of finalizing the details for my job.  Once I am done with residency we will be staying in Cincinnati and I will be working at a couple of pediatric dental offices in the area, I cannot wait!

Husband and I are pretty excited about staying in the area; we will be calling Cincinnati home for the time being.  One of my favorite things about the area is all of the festivals.  With the weather finally warming up, festival season has begun. Wohoo! Last weekend we went to the Asian Food Festival downtown and we ate our way through it.   Do not judge. All that food, got in our bellies and everything was delicious.

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Le’s Pho:  Pho & Crab Rangoon
Revolution:  Kimchi Poutine & Thai Wings

For dessert we waited in a forever long line for some mediocre bubble tea & a basil mango Street Pop that was on point.  Overall Asian Food Fest was a success!

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Moving on to todays recipe! Husband was out of town one night so I decided to try a recipe I knew he wouldn’t be too excited about. I’ve been itching to try this sweet potato crusted spinach and feta quiche recipe and it turned out fantastic! The sweetness of the potato and the salty feta were a perfect balance to one another. Also! It reheated really nicely the next day at work.  Give this recipe a try, it will not disappoint.

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Ingredients: 

  • 2 medium sweet potatoes
  • 1 teaspoon olive oil
  • 1, 5-ounce bag baby spinach
  • 1/2 cup skim milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4 large eggs and 2 large egg whites
  • 1.5 ounces crumbled feta cheese

Instructions: 

1. Preheat oven to 350 degrees.  Peel and thinly slice sweet potatoes.  Spray pie dish with cooking spray and layer the dish with sweet potato slices.  Lightly season with salt and pepper; spray again with cooking spray and bake in oven for 20 minutes.

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2. To prepare the filling, heat a nonstick skillet over medium heat.  Sauté spinach for 3-4 minutes.  Remove from heat and allow spinach to cool.   Place sautéed spinach mixture over sweet potato crust.

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3. Combine milk, salt, pepper, red pepper flakes, and eggs in a bowl.  Pour egg mixture over spinach and top with feta crumbles.  Bake in oven for 35 minutes.

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Teriyaki Salmon with a Sriracha Cream Sauce

How has it been 7 months since my last post?  Time has whipped right past me and so many changes have happened over the months. I feel as though I am having an out of body experience.  Any moment now I am going to wake up and I’ll be right where I was last fall…

So what’s changed?  Where to begin.  First and foremost, I graduated from dental school!! I never thought the day would actually come, I am still in shock.  I am so thankful for all of my friends and family who have supported and encouraged me over the years.   It was a long road, but I was sad to say goodbye to so many great friends.   Although this chapter in my life is over, the next one has begun!   I was accepted in to a pediatric dental residency at Cincinnati Children’s hospital.  Eeee!!    It is a two year program and I am ecstatic to begin seeing the all the little kiddos.  Please stay tuned for funny kid stories.

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Husband and I moved  a couple of weeks ago and are all settled in.  We are renting a cute little house in a neighborhood of Cincinnati.  One of the hardest parts of moving is having to eat out so many days in a row while the pots and pans are all packed up.  One of the very first meals I made once we were settled was this teriyaki salmon dish.  It is one of husband’s favorite salmon dishes now! Love love love this recipe.   The sweet teriyaki paired with the sriracha cream sauce is perfect.   Please try it!

 

Ingredients for the Fillet:

  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons honey
  • 2 salmon filets
  • Green onions (optional)

Ingredients for the Sriracha Cream Sauce: 

  • 1/2 cup mayonnaise
  • 2-3 tablespoons Sriracha
  • 1 1/2 tablespoons sweetened condensed milk

Instructions:

1. To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.

2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

3. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; allow it to cool to room temperature.

4. In a gallon size ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.  The longer you marinade, the more intense the flavor.

5. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.

6. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

7. Serve salmon immediately with Sriracha cream sauce. Garnish with sliced green onion.

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