Posts tagged tomato

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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Savory Stuffed Loaf

Olive oil
½ cup chopped onion (recipe states it needs to be coarse)
2 cloves garlic, chopped (recipe says finely)
½ chopped tomatoes (recipe says coarse)
10 oz froz spinach, thawed/drained
¼ tsp black pepper
1 cup cheddar cheese
¼ cup black olives, sliced
1 frozen bread dough

1 large egg yolk
1tbsp water

2 tbsp bread crumbs
1 tbsp parmesan
1. heat onion and garlic in olive oil for ~5mins, add tomatoes, spinach and pepper and continue to heat for ~1 min, add cheese and olives, stir and set aside to cool
2. on a greased baking sheet roll out the dough to 12×10 dimensions (it helps if you hold one side while rolling away from you – I found frozen bread dough hard to work with)
3. spread your mixed ingredients down the center of your dough and then pull one of your sides over the fillings, then the next side
4. pinch/seal your layered pieces of bread together
5. using your egg yolk and water mix together and lightly coat the loaf, sprinkle with the mixture of bread crumbs and parmesan cheese
6. let sit covered for 30 mins (make sure your cover won’t stick – hence have oil spread on it)
7. place in 350 oven for 30mins
8. serve (the recipe says to cool on a wire rack… but I prefer this meal hot and fresh from the oven – while it sits you can set the table, serve drinks, etc… it will be ready when you are)

**adapted from Great American Home Baking – Main Dish Baking – card 13

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