Posts tagged strata

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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Spinach & Tomato Strata – ON THE GRILL

 

 

 

 

 

 

 

 

 

ingredients:
5 – 6 pieces of tomato basil bread, dry and torn into pieces
8 – 10 fresh spinach, cooked and set aside to cool
8 oz shredded Swiss cheese
4 beaten eggs (we used 2 duck eggs and 2 SMALL chicken eggs)
1 ¾ cup milk
2 – 3 small tomatoes chopped
½ cup sour cream
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

directions:
1. place ½ of the torn bread in a 2 qt baking dish (we used a square baking dish)

2. sauté the spinach until cooked and add in tomatoes – place on a paper towel lined plate to cool and drain
3. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper, caraway seeds and onion
4.  place cooled spinach and tomatoes over torn bread in baking dish, top with all of your cheese

5.  top with remaining torn bread
6. pour your egg mixture, over your bread/veggie/cheese in your baking dish
7. chill for 2 – 24 hours
8.  When you are ready cook at 325 for 50 – 55 mins, check for doneness with a knife or toothpick – if it comes out clean TADA it is done!

*We baked our strata on our new ELECTRIC grill, we used a thermometer to check/maintain heat and baked it outside and kept the heat out!!  It worked great… just make sure you have some space between your heating element and your baking dish OR use indirect heat… meaning don’t place the dish right over the heat… bake it on the side without the burner turned on.

**adapted from Better Homes and Gardens New Cookbook – page 238

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Chicken – Asparagus Strata

4 English muffins, torn into small pieces
1 cup cooked chicken (the recipe calls for ham)
10 oz fresh asparagus (the recipe calls for ½ of a 10oz frozen package – but my mom always taught me – eat asparagus FRESH)
8 oz shredded Swiss cheese (the recipe calls for 6 torn 1oz slices – but the shredded was local and on sale, and we added a bit more… if you don’t know by now we LOVE cheese)
4 beaten eggs
1 ¾ cup milk – we used fat free milk
½ cup sour cream – again we used fat free
2 tbsp finely chopped leeks (recipe calls for reg onion, but we subbed in leeks)
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

1. place ½ of the torn English muffin in a 2 qt baking dish (we are using a square baking dish)
2. top the muffins with cooked meat, veggie of choice (recipe also said you could use broccoli) and cheese
3. place the remaining ½ of torn English muffin on top of everything
4. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper, caraway seeds and onion
5. pour your mixture above, over your bread/meat/veggie/cheese in your baking dish
6. chill for 2 – 24 hours (isn’t that cool you can prep this the day before), then 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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