As anyone who knows me at all, there are two things I love to do while I cook, especially when I am cooking leisurely on the weekends- I am usually drinking wine (often some of it ends up in the food) and listening to music. And they go great with food. It's like having a private little me party, although I love company while cooking too. Today was a rainy, cool day and perfect for pottering around in the kitchen; I was drinking:
And here are a couple songs from my playlist (thank your lucky stars that you don't have to tolerate listening to me sing):
Now back to food. Like many of you I suspect, I had a couple bags of spinach to use up and needed to also use up some leftover big, fat pretzel rolls that were on the way out. You can use any leftover loaf of bread that needs using up. So I decided to make a quick spinach strata that can pretty much be used for any meal, breakfast, brunch, or dinner- with a salad.
I cubed the pretzel rolls after removing the crusts and placed in a bowl. Next I sauteed some onions in a little olive oil and added chopped spinach and salt and pepper. I also found a few slices of sun-dried tomatoes in olive oil that were in the fridge for god knows how long. But there was nothing wrong with them so they got chopped up too and added to the pan. The whole mess got thrown on top of the bread cubes along with some crumbled feta cheese.
Then I had some Boursin (garlic and herb soft cheese) that I softened in a bowl and beat eggs into it. To that, I added milk and salt and pepper.
I folded the egg/milk mixture into the bread cubes and veg until well-mixed and poured into a buttered baking dish and topped with a bit more feta.
I baked it at 350 degrees until nice and puffy and golden. You'll want to let it set for a bit (10-15 min) before slicing into it.
I just snuck a little taste and I must say it was quite delicious!
No comments:
Post a Comment