Mushroom and Spinach Skillet Strata May 1, 2014 by Jill Foucre Leave a Comment Mushroom and Spinach Skillet Strata 2014-05-01 10:59:38 Serves 4 Print Ingredients 4 oz baguette (about a 9 inch piece) cut up into ½ inch cubes 1 Tbs. unsalted butter 1 medium yellow onion, halved and thinly sliced 4 oz cremini mushrooms, trimmed and coarsely chopped (about 1 ½ cups) 1 large clove garlic, minced 1 tsp. coarsely chopped fresh thyme 4 oz. baby spinach (4 cups lightly packed) 4 large eggs 1 cup whole milk 3 oz. gruyere cheese, grated Salt Fresh ground pepper Instructions Position a rack in the center of the oven and heat the oven to 450 degrees. Spread the bread cubes on a large rimmed baking sheet and toast in the heating oven until dry and pale golden, 3-5minutes. Meanwhile, melt the butter in a 10 inch ovenproof skillet with a lid over medium high heat. Add the onion and cook, stirring occasionally until tender but not browned, 3 minutes. Add the mushrooms, garlic, thyme, and ½ tsp each salt and pepper. Cook, stirring occasionally until the mushrooms are soft, about 3 minutes. Add the spinach and cook stirring occasionally until wilted, 1 to 2 minutes. In a medium bowl, whisk the eggs, milk, ½ tsp salt and ¼ tsp pepper. Add the cheese and bread, toss until combined and transfer to the skillet. Stir until all of the ingredients are distributed evenly and then press down on the mixture to flatten it a bit. Bake, covered, for 10 minutes. Uncover and continue to bake until set in the center, about 5 minutes more. Let cool briefly, slice and serve. May vary cheese, greens and add ham or sausage. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Leftover Roasted Veggie Pasta May 1, 2014 by Jill Foucre Leave a Comment Leftover Roasted Veggie Pasta 2014-05-01 10:55:17 Serves 4 Print Ingredients 1/2 lb. Dried Pasta 4 cups Leftover Roasted or Grilled Assorted Vegetables (I like to use Asparagus, Eggplant, Zucchini, Red Onion, Tomatoes, Red Pepper) 1/2 bag Baby Spinach 1/2 cup sliced Kalamata Olives 1/2 cup grated Mozzarella Cheese 1/2 cup grated Parmigiano Reggiano Cheese 1/4 cup toasted Pine Nuts Extra Virgin Olive Oil Balsamic Vinegar Salt & Pepper to taste Instructions Boil water and make pasta according to package directions. When pasta is al dente drain, reserving 1 cup of the pasta water. Toss vegetables into hot pasta pot with drained pasta, spinach, olives, and nuts, stir to combine. Add 1/2 cup of pasta water (more if dry). Drizzle with olive oil and balsamic vinegar (to taste) add salt and pepper. Add mozzarella and parmesan stir to combine. Can be served hot or at room temperature. By Diane Sibon Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/