Fall Sweet Potato Fried Eggs

So I actually made this recipe a while ago and it was absolutely delicious! And sooo easy!! I thought it would make a great fall dish if you are home alone for dinner or it can be great for the whole family if you are looking for something quick and vegetarian :)

Fall Sweet Potato Fried Eggs:

Makes 1 serving 

1/2 sweet potato cubed (I used a baked one from the night before but popping it in the microwave for a few minutes will precook it enough so its not crunchy when all the other veggies are overcooked).

1 clove fresh garlic, finely chopped

1/4 cup of chopped onion

1/4 cup of fresh, sliced mushrooms

1 handful of fresh baby spinach

2 eggs

1 tsp basil

1/4 tsp pepper

1/4 tsp garlic salt

1 tbsp olive oil

Begin by heating the olive oil in a pan and then adding the sweet potatoes, garlic, onions and mushrooms. Heat on med-low until veggies begin to soften and onions begin to caramelize. Add the spinach and stir. Now add the basil, garlic salt and pepper (and any other herbs or spices you love). Once the spinach is cooked, push everything around the sides of the pan and turn down the heat to low. You may need to add extra olive oil if you do not have a "no-stick" pan. Crack 2 eggs in the hole you created in the pan and add a dash of salt and pepper to the eggs if desired. I left these eggs sunny-side up, so I placed a large lid on top to cook the eggs from the top down as well. Once the eggs are cooked to your liking (usually around 5 minutes), remove everything from the pan onto a plate. I did this by sliding everything at once right off the pan onto my plate and voila! You are ready to eat. Happy fall eating :D

Beringer Cab Sauvignon Review

Berninger Cabernet California Collection Sauvignon

Price: $9.95

Made in: California, USA

Medium-Bodied & Fruity, 13.5% alcohol

Sugar content: 9 g/L

Sweetness Descriptor: D-Dry

Tried it tonight with the pizza and for under $10, it's actually quite delicious. I would absolutely recommend this red for easy casual drinking or with dinner! It's nice and light, but still quite flavourful. 

Verdict: Buy!

Gluten-Free Vegetarian Cheddar Pizza

So today I decided to try out a gluten free pizza crust flour mix from Bulk Barn. It was pretty good, but I recommend spreading the dough out fairly thin, as it did get quite thick once baked. I included the ingredients used in the bulk barn flour mix, but the proportions weren't listed :(  I just used the only ingredients I had in the house and it actually turned out to be pretty tasty.. Let me know what you think-it's super easy!!!

Gluten-Free Vegetarian Cheddar Pizza:

Crust:
Flour blend: Rice flour, whole grain rice flour, corn flour, tapioca starch, cornstarch, methylcellulose, guar gum, xantham gum.

1 1/4 cups gluten-free pizza crust blend
1 tsp salt
1/4 tsp pepper
2 tbsp ground flax seed
2 large eggs, lightly beaten
2/3 cup milk

Preheat oven to 400 degrees F. Lightly grease a pizza tray or tray of your choice with 1 tbsp of olive oil. Mix all dry ingredients until well blended. Add eggs and milk and mix until it forms a smooth batter. Spread batter evenly on tray (about 12" in diameter). Bake for 15 minutes. Remove from oven and poke with fork a few time as the crust will puff up in some spots.

Toppings:
2-3 tbsp of cheese and spinach pasta sauce (use more or less based on preference-or pizza sauce)
1/3 cup sliced onions
1/2 cup of sliced white mushrooms
1/2 cup red pepper
1/3 cup fresh, chopped spinach
1 tbsp fresh, finely chopped garlic
1 cup shredded cheddar cheese

Spread the sauce evenly over the baked pizza crust and then add toppings in the order you desire. Pop it back into the oven for about 15-20 minutes depending on how thick or thin your crust is (thicker crust took about 20 minutes).

Once removed from the oven, let it cool for about 5-10 minutes before cutting and the enjoy! Can't wait for leftovers tomorrow :D