Monday: Black bean burritos, lettuce, salsa, sour cream, and shredded cheese. I took freshly made black beans and "re-fried" them in olive oil and then seasoned them with adobo and cumin and mashed them with a potato masher.
Tuesday: Spinach egg strata, chilled pear halves. I diced two types of slightly stale bread, one a multi-grain artisan loaf and the other crusty french bread. I defrosted some spinach and layered it over the bread pieces. I put about 2 cups of cheese over the bread and spinach, I used a combination of grated mozzarella and parmesan cheese. I beat 8 eggs with 2 cups of milk, about 2 generous squirts of grainy mustard and a dash or two of tabasco sauce and poured that over all. I baked it at 350 degrees for about 35 minutes or until puffed and golden. You can make this the night before and leave it in the fridge and then bake it in the morning too.
Wednesday: Dirty Rice Mix with kielbasa sausage. I was at cheerleading camp with my daughters and hubby sauteed some onions and green peppers, added it to the dirty rice mix and then sauteed some kielbasa to go with it. Yum!
Thursday: Driving to my brother and sister-in-law's to see the world's cutest baby. We had to eat on the road. But we also received (just for showing up!) five fresh and delicious avocados from my amazing in-laws. My friend Kayla gave me a tip to try Avocado Chocolate Mousse, but only after you make guacamole, BLTA (bacon, lettuce, tomato and avocado sandwich), shrimp salad with avocado, and using the avocado to garnish spicy bowls of tortilla soup. I also had an Eggs Benedict Florentine made with slices of fresh tomato (in place of english muffins) fresh leaves of spinach and slices of avocado. YUM!!!
Friday: Football game, the kids were cheering at half time and dinner with my Mother-in-Law and Father-in-Law. They took us out to dinner where I had a pretty tasty beer cheese soup. This one had pieces of sausage in it, but the kind I make at home is vegetarian. Use a beer that you like to drink and one that you would pair naturally with any nice selection of cheeses. I make a mirepoix in the bottom of a stock pot in some butter or olive oil, then I add some flour and let it cook a bit and add a quart of veggie stock, several shakes of worcestershire sauce, salt, pepper, a bit of cayenne pepper and a 12 oz beer and let it come to a boil. I reduce the heat and then add in handfuls of shredded cheeses (usually mostly cheddar cheese, but blended with monterrey jack, mozzarella, maybe colby if I have some) stirring constantly, then I finish it off with a bit of cream, but that is optional. Between you and me, my soup is waaay better than the soup I got at the restaurant.
Thanks for putting up with the paltry posting, in addition to traveling with my family this week, my husband's asthma flared up really badly and my older girl got a 48 hour fever. So it was a little bit hectic.
This past week I was all depleted of energy for cooking meals (allergies preventing sleep). I applaud you for doing all this cooking in the midst of traveling and dealing with sick family members. That Spinach egg strata sounds really good!
ReplyDeleteThanks, the strata is good, we make it for Christmas morning breakfast almost every year.
ReplyDeleteFor the strata, how big of a pan do you use? Also, do you lay it out pretty flat, or is it deep? (Sorry, I'm not much of a cook!) And do you layer it like lasagna...a bit of this, a bit of that, another layer of this, then some more of that? Or is it one solid layer of bread, then spinach, cheese, egg?
ReplyDeleteThanks for any helpful tips!
I layer everything like lasagna, until I pour the egg over top over all. Re-reading what I wrote I realize that was not clear at all, so sorry. I use a buttered deep dish casserole, not sure of the size but close to the same size as a 9 x 13 inch baking dish, just deeper. You could put it in a large pan and make it less deep or put it in a smaller pan and make many layers, it is sort of forgiving that way.
ReplyDeleteAlso, you could halve the recipe and put it in a pie pan for a light dinner for two or double the recipe and make two dishes worth for a big brunch. If you want you can also make this recipe the night before and store it in the fridge with some plastic wrap over it and then pop it into the oven the next morning. It might take a few (5 or so) minutes longer to cook.