Posts tagged boc choy

Meatless Strata redone from OUR garden

2 cups of torn/semi dried bread pieces
Swiss Chard – cleaned, stems removed, chopped into bite size pieces (about 10 oz)
bok choy – cleaned, chopped into bite size pieces (including stems if you’d like) (about 10 oz)
8 oz of cheese – your choice (we used mozzarella)
4 beaten eggs
1 ¾ cup milk – we used fat free milk
½ cup sour cream – again we used fat free
1 chopped onion
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

Strata Ingredients

 

 

 

 

 

 

 

 

 

1. place 1 cup of the torn torn bread in a 2 qt baking dish (we are using an 8×8 square baking dish)
2. saute onions until caramelized to your liking, add in swiss chard and bok choy and continue cooking for 4 minutes – make sure to stir often

Strata

Strata

3. allow the veggies to cool to the touch
4. top the bread with 1/2 of your cheese and cooled, cooked veggies

Almost complete strata

Almost complete strata

5. place the remaining ½ of torn bread on top of the veggies, then top the bread with the remaining 1/2 of cheese
6. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper and caraway seeds
7. pour your mixture above over your bread/veggie/cheese layers 

Strata - All Done

Strata – All Done

8. chill for 2 – 24 hours (isn’t that cool you can prep this the day before) – minimum I let mine always set for 6 hours, but the original recipe only calls for a min of 2
9. when ready cook at 325 for 50 – 55 mins
7. check for doneness with a knife or toothpick – if it comes out clean TADA it is done!
8. serve!!

 **adapted from BHG: New Cookbook – page 238

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