Tuesday, February 28, 2012

Vegetable Strata With Tomato Coulis

This has to sit overnight! I tell you this now after learning the hard way myself

about 9 thick slices french bread
5 eggs
2 cups half and half
5tbs dijon mustard
salt and pepper
2 tbs dutch poppyseeds
1 pint grape tomatoes
1 bad stoplight peppers
1 onion
1 1/2 lb mushrooms (if your gross)
as much garlic as you like
3 cups cheese (I used a mix of cheddar and swiss)

saute onions for 3 minn, then add peppers, garlic and mushrooms cooking till all the moisture is out. mix in tomatoes

cub bread

in a large glass baking dish (butter well)
layer 1/3 breadcrumbs, poppy seeds
veggies, and cheese
repeat.
I like to somehow have the top layer be just bread and cheese

in a big bowl mix beat eggs, half and half mustard, salt and pepper
pour over top of strata

let sit overnight!!!!!!!
before baking let stand at room temp for 15 minn
bake for hour at 400

throw together Coulis

2 tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds very ripe plum tomatoes, peeled, seeded and coarsely chopped
Salt and white pepper

In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes. Add garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.



finished kitchen disaster!

Simple Arugula Salad

I have a great love for arugula, maybe bordering on obsession, if one can be obsessed with a leafy green. I am always trying to invent new ways to incorporate it into my meals. Usually it takes the form of a salad since I think that is where it shines best! The other day I just happened to have arugula and another favorite of mine, beets. I threw this together with whatever I could find. The end product was pretty delicious.


For the Salad:
1 bag/bunch of arugula
1 apple (I used a pink lady)
3 small beets (I slice & roast them at about 375 with olive oil, salt & pepper, until soft or crispy!!)
Cheese (this time I used a Cheddar/Gruyere blend and it was a really delicious addition)
a handful of toasted almond slices


For the dressing:
Olive oil
1 lemon
white balsamic vinegar
Salt and pepper
a lil honey


The great thing about this salad is that it can be versatile, you can really throw anything in there and experiment with different vinegars, cheeses and nuts. I have made so many variations of this. Yay for salad!

Thursday, February 23, 2012

Garbanzo Bean Dumpling Soup!

My Mom has been watching a lot of t.v. lately since she can't leave the house much. One plus side of that is that I get all the good highlights from daytime t.v., if there are any! She has been watching a show called The Chew lately. Several weeks ago they made a veggie dumpling soup that sounded great and I finally got around to making it. Here it is with my changes: