VEGETABLE STRATA
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. -Doris Mancini, Port Orchard, Washington
Provided by Taste of Home
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 677 calories, Fat 36g fat (15g saturated fat), Cholesterol 244mg cholesterol, Sodium 940mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.
CREAMY KALE MATZO STRATA
This kale strata is the best make ahead brunch recipe to use on Passover. Swapping the bread for matzo allows for a lighter dish filled with creamy kale, cheese and eggs for wonderful breakfast to feed the whole family.
Provided by My Food and Family
Categories Dairy
Time 5h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for about 3 minutes, or until softened. Add the kale and pepper to taste and cook, tossing the ingredients frequently, for 3 minutes. Add the cream cheese and mix the ingredients to blend the cream cheese in thoroughly. Remove the pan from the heat and set it aside.
- Butter a 9x13-inch casserole dish. Layer the matzo pieces, cheddar cheese and kale mixture, making two layers.
- Whisk the eggs and milk together until well blended. Slowly pour over the strata. Cover the casserole with plastic wrap and chill for at least 4 hours or overnight.
- About an hour before serving time, preheat the oven to 350ºF. Remove the casserole from the refrigerator and bake the casserole, uncovered, for about 45 minutes, or until golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VEGETABLE STRATA
Add mushroom, tomato and broccoli to this cheesy strata for a gorgeous breakfast or dinner.
Provided by Food Network Kitchen
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch baking dish.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
- Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
- Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
VEGETARIAN MATZOH BALLS
Provided by Sarah Kagan
Categories Passover Vegetarian Spring Kosher
Yield Makes about 20 medium-sized matzoh balls
Number Of Ingredients 8
Steps:
- In a medium bowl, beat the egg whites until they hold stiff peaks; set aside. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and butter. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour.
- In a large pot, bring the vegetable stock to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls. After all the balls are formed, drop them into the boiling stock. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon. Serve warm in vegetable stock.
SPICY SAUSAGE AND VEGETABLE STRATA
This makes a nice Saturday breakfast or brunch dish. And for those who like breakfast dishes for dinner this is great. I like to serve it for breakfast on Holiday mornings, because it has to refrigerate overnight before you bake it. Note: time does not include refrigeration.
Provided by Chef Buggsy Mate
Categories Breakfast
Time 2h
Yield 1 strata, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage, onion and bell pepper over medium heat until meat is no longer pink.
- Carefully drain off extra grease.
- In a large bowl, whisk eggs, milk, salt, pepper, and mustard.
- Stir in remaining ingredients.
- Transfer to a greased 9x13 inch pan.
- Cover with aluminum foil and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking; keeping the foil on.
- Bake at 350 degrees 40 minutes.
- Uncover and bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 679.1, Fat 48.9, SaturatedFat 21.4, Cholesterol 267.9, Sodium 1565.8, Carbohydrate 24.1, Fiber 2.5, Sugar 3.6, Protein 35.1
VEGETABLE STRATA
Make and share this Vegetable Strata recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Butter an 8 inch square baking pan.
- Cut bread into ½ inch cubes and distribute evenly in pan.
- Top with cheese.
- Toss vegetables together and distribute over cheese.
- In a bowl, whisk together eggs, milk, mustard and salt and pour over vegetables.
- Chill, covered, overnight.
- Preheat oven to 340 degrees F.
- Sprinkle basil and pepper to taste over strata.
- Put in larger baking pan and pour in enough hot water to come halfway up sides.
- Bake in middle of oven for 1 hour, or until top is golden.
Nutrition Facts : Calories 324.2, Fat 19.8, SaturatedFat 11, Cholesterol 192.1, Sodium 852.9, Carbohydrate 18.1, Fiber 1.3, Sugar 2.8, Protein 18.6
MATZO VEGETABLE STRATA
Make and share this Matzo Vegetable Strata recipe from Food.com.
Provided by Lizzie Rodriquez
Categories European
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To prepare spinach-cheese layer, in large bowl, mix spinach, ricotta, eggs, dill, nutmeg, salt and pepper. Set aside.
- To prepare mushroom layer, in large skillet, saute mushrooms in hot oil. Add thyme and salt. Set aside.
- To prepare custard, in medium bowl, whisk together milk, eggs, nutmeg, and pepper. Set aside.
- To assemble, oil an ovenproof casserole dish about 11x8x2 inches. Spread half spinach-cheese mixture over bottom of casserole. Top with two matzos, breaking to fit if necessary. Cover with half the mushroom mix. Top with 2 matzos and continue layering, finishing with mushroom mix. Pour custard over. Top with cheese. Cover, refrigerate overnight.
- Bake in preheated 350 degree oven for 50 to 60 minutes or until puffy, golden, and cooked in center.
Nutrition Facts : Calories 403.5, Fat 22.9, SaturatedFat 11.5, Cholesterol 179.8, Sodium 428.6, Carbohydrate 26.7, Fiber 5.4, Sugar 2.9, Protein 26.6
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