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      Brussels Sprouts, Mushroom & Goat Cheese Breakfast Casserole

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      Loaded with eggs, bread, goat cheese, and veggies, this breakfast casserole, also known as a strata, is hearty enough to start the day. It would be equally welcome served with a simple green salad at dinner time, or as a side dish as part of a more lavish holiday feast.

      Photography Credit: Sarah Fritsche

      Every home cook has at least one dish they can practically make in their sleep. For me, that’s strata, which is basically a breakfast casserole made with layers of toasted bread, vegetables (or meat) and cheese soaked in an egg custard.
      It’s the perfect dish for breakfast, brunch, or dinner and embodies my favorite type of home cooking: rustic, adaptable, and easy to make ahead. All of which means less stress when mealtime rolls around.

      What’s in this strata?
      I make this vegetarian breakfast casserole with mushrooms and Brussels sprouts, flavored with a hit of onion, garlic, and thyme.
      For the bread, sourdough is my go-to. As for cheese, I love how the grassy tang and subtle barnyard funk of fresh chèvre plays with the earthy mushrooms and bitter sprouts, so I dot the strata with generous dollops of the fresh goat’s milk cheese.
      Strata is incredibly flexible, so once you’ve made a few, you can really start to have fun by playing around with different fillings, using other kinds of bread, or swapping out one cheese for another.

      Mix It Up: Ways to Adapt Breakfast Casseroles
      If goat cheese isn’t your thing, that’s fine! Don’t like Brussels sprouts? Leave them out! Not a fan of sourdough? Any rustic country-style loaf will work.
      Cheese Swaps:
      Crumbles of briny feta
      Grated Parmesan
      Smoked mozzarella
      Shredded Gruyère
      Emmental
      Vegetables Swaps:
      Double down on mushrooms
      Toss in a handful of spinach, swiss chard, or kale
      Use up chunks of leftover roasted delicata or other winter squash
      Bread Swaps:
      As a longtime San Francisco resident, I’m obligated to use sourdough in my recipes. Just kidding, but I really do love the tang of a good sourdough loaf and always have some on-hand in my kitchen.
      Tender and buttery brioche
      Croissants
      Country loaf
      Sandwich bread? If that’s what you have, use it!

      Strata: The Easiest Make-Ahead Meal
      Strata is best when served warm, but it’s also pretty dang good at room temperature. I don’t like to freeze my stratas, but in terms of time-saving do-aheads, you have options.
      Step by Step: You can toast the bread and sauté the mushrooms and sprouts one to two days ahead.
      All at Once: Assemble the whole shebang the night before you plan to bake it. For this method, once you’ve cooked the veggies in the skillet, assemble the strata in a 9×13-inch glass baking dish. Cover and store the baking dish in the refrigerator overnight (don’t worry; the bread loves the extra long soak in the custard). The next morning, set the baking dish on the counter while the oven warms up, and bake according to the recipe instructions.
      MORE SAVORY BREAKFAST CASSEROLES

      Brussels Sprouts, Mushroom & Goat Cheese Breakfast Casserole Recipe

      Ingredients
      8 ounces (1/2 of a 1-pound loaf) sourdough bread
      2 tablespoons olive oil
      1 cup finely chopped yellow onion
      1 pound cremini or button mushrooms, trimmed and quartered
      2 teaspoons salt, divided
      1 pound Brussels sprouts, trimmed and quartered
      2 teaspoons minced garlic
      1 tablespoon fresh thyme leaves, chopped
      Pinch crushed red chile flakes
      8 large eggs
      1 pint (2 cups) half-and-half
      1/2 teaspoon freshly ground black pepper
      6 ounces goat cheese, crumbled

      Method

      1 Preheat the oven to 375℉.
      2 Cube and toast the bread: Cut the bread into 1-inch cubes. Spread the cubes evenly onto a parchment-lined baking sheet, and toast in the oven until just golden and crisp, about 10 minutes.

      3 Cook the vegetables: Set a large cast iron or oven-proof skillet over medium-high heat. Add the oil. Once it shimmers, add the onions and cook until softened and translucent, about 3 minutes.
      Add the mushrooms and 1/2 teaspoon of salt. Cook until tender and most of their liquid has been released, about 7 minutes. Add the Brussels sprouts, and another 1/2 teaspoon salt, and cook until just tender and the pan is mostly dry, another 7 minutes.
      Stir in the garlic, thyme, and crushed red chile flakes; cook until aromatic, another 30 seconds.

      4 Add the bread: Add the toasted bread cubes to the skillet and toss until combined with the mushrooms and Brussels sprouts. Remove from heat and set aside.
      5 Make the custard: In a large mixing bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and pepper.

      6 Finish the strata: Pour the custard over the top of the bread mixture and let sit for at least 30 minutes so the bread cubes can soak up the custard. Stir the mixture occasionally to make sure custard is distributed evenly. Dot the top of the strata with the crumbled goat cheese.

      7 Bake the strata: Transfer the skillet to the oven and bake the strata until puffed, golden brown, and set in the center, about 45 minutes.
      8 Serve: Enjoy warm or at room temperature with a salad or on its own.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Sarah Fritsche
      Sarah Fritsche is a San Francisco-based food writer and recipe developer. For over adecade she was a staff writer with ​The San Francisco Chronicle​’s James BeardAward-winning Food team, where she reported on the Bay Area’s food scene,interviewed culinary luminaries, including Nigella Lawson, Dorie Greenspan, andJacques Pépin, and headed up ​The Chronicle​’s test kitchen.
      More from Sarah LEGGI TUTTO

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      5 Fresh and Healthy Recipes to Launch into the New Year

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      This month, welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
      Congratulations! You made it. 2020 is old news and 2021 is the proverbial babe in diapers, toddling out into an uncertain world. Maybe you did a deep dive into celebratory foods over the holidays. It’s okay—the holidays are for celebrating, after all. But I, for one, am ready to retire cookies as a food group for a good, long while.
      I don’t know one person who’s not ready for a fresh start. Now you can switch it up and give your body the lighter, simpler foods you may be craving. We’re still knee-deep in this global pandemic, and that’s why it’s extra-important to take care of yourself and the folks you love.
      I miss eating in restaurants, hugging my friends, and sending my kid off to her neighborhood school. But I still have walks in the woods with my dog, weekly Zoom trivia, and holds to pick up at the library. And there’s still dinner, which (even if I don’t always look forward to making it), I look forward to eating.
      These are recipes to power you up for tackling the winter months with energy and positivity. So, yay for Meatless Mondays, Weekend Baking, and new beginnings. Because you don’t need a new year to start fresh—every day is a new beginning. Let’s get to it! LEGGI TUTTO

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      Our Team’s Favorite Healthy Swaps

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      Looking for some simple ways to feel healthier and more energized for the year ahead? We’ve got you covered with these five ingredient swaps our team swears by.

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      This post is written in partnership with Walmart. 
      To say our entire team is eager to welcome 2021 and all that it brings is an understatement.
      While we always look forward to fresh starts, this year we’re welcoming what we’re calling the tiny tweak: low-lift changes we can make to our diets to feel energized and healthy for the year ahead. 
      As food writers and recipe developers, it’s easy to get stuck in our ways when it comes to ingredients, but one of the simplest changes you can make is an ingredient swap, and thankfully Walmart+ makes it super simple to get your favorite high-quality ingredients delivered or shipped with ease!

      Greek Yogurt Rules
      We’re guessing you’ve heard of using yogurt in sauces or salad dressings instead of mayonnaise or sour cream, but take things up a notch in 2021 by reaching for creamy Greek yogurt instead. It’s not just a good substitute, it can really elevate your recipe into a silky, creamy masterpiece. Take our word for it.

      Cutting Down on Red Meat
      There are a lot of reasons folks look to cut down on red meat. Whether your reason is health or the environment, our team is vowing to reach for ground turkey or chicken more often this year. Or an alternative ground meat (our Marketing Director, Megan, loves Beyond Meat crumbles) instead.
      Depending on your recipe, there’s a good chance your crew won’t even notice and an even better chance you’ll feel more energized because of it.

      Cauliflower’s King
      How are you feeling about the cauliflower trend? Half of our team were never converts while the other half have passionately welcomed riced cauliflower and cauliflower mashed potatoes into their lives.
      Why? It’s an easy way to integrate more veggies into your week, and these days it’s super accessible in most grocery stores (have you seen the frozen packages of cauliflower rice? So easy).
      If you’ve got picky eaters who’ll call you out here, mix half cauliflower rice and half regular rice and we have a hunch no one will be the wiser.

      Amping up Pasta Sauce
      Not strictly a swap as such, but Claudia, our Community Manager, loves to finely shred zucchini and carrots into jarred pasta sauce to boost the nutrition and get more veggies on the plate. She finds when it comes to noodles, her (five!) kids don’t even notice.

      Embrace Alternative Flours
      A few of our contributing writers like to swap white whole wheat flour for all-purpose flour in easy baked goods for their families.
      Similarly, Rachel, our Editorial Assistant, loves reaching for whole wheat angel hair pasta in place of spaghetti. It’s high in fiber and the texture is more similar to a standard pasta than a whole wheat version of spaghetti noodles.

      Get Your Favorite Healthy Swaps at Walmart

      If there’s one membership service that’ll truly help you get healthy swaps on the table this year, it’s Walmart+.
      If you still haven’t heard of Walmart+, it’s a different kind of membership service that offers free delivery as soon as same day from your local store ($35 order minimum) on everything from groceries to household essentials.
      But, wait! The membership now offers free shipping with no order minimum required*. So you can get your whatever you need with next-day and two-day shipping on items from Walmart.com. Just what we’ve been waiting for to make life easier this season!” *Excludes oversized, freight, & Marketplace items.
      To learn more and sign up for your free 15-day trial, click here!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Cinnamon-Swirled Banana Loaf

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      This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum® Yeast from Red Star®, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. LEGGI TUTTO

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      How to Cook Instant Pot Rice

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      Rice in the pressure cooker? Yes, it works! This is the most reliable, foolproof way to make fluffy rice that we know.

      Ever since I got my Instant Pot a few years ago, I’ve stopped making rice any other way! It’s such a simple, basic method, and you never have to worry about it getting gummy or a pot boiling over on the stove.
      Every time I make rice, I achieve the same results: separate grains, with a pleasing, chewy texture. Pressure cooking does give rice a slightly different texture than stovetop cooking, and I have actually grown to prefer it prepared this way. Give it a try and see what you think!
      VIDEO! How to Make Rice in the Instant Pot

      How Much Water for Instant Pot Rice
      You can cook any kind of rice in your pressure cooker, long or short grain, brown or white. (It even makes a killer risotto.) No matter what kind of rice I’m cooking, I use the same 1:1 ratio of rice to water or broth.
      This is probably less water than you’re used to using for cooking stovetop rice, and that’s because there’s very little evaporation when you’re using the pressure cooker. This ratio produces fairly firm, separate grains—you can add a little more water, maybe about 1/4 cup extra, if you like softer rice.

      Best Cooking Time for Instant Pot Rice
      The amount of water (or other liquid—you can also use stock) will remain the same. Different kinds of rice, however, take different amounts of time to cook under pressure. Wild rice and brown rice will require more time than white rice, for instance. Any variety can be cooked at either high or low pressure; it comes out a little fluffier at low pressure, and a little chewier at high pressure.
      Although you can cook any variety of rice on the automatic “rice” setting, brown rice works better on either a manual setting, or a setting that’s specifically designed for whole grains, such as the “Multigrain” setting on the Instant Pot.
      Here are my preferred cooking times for rice in the pressure cooker:
      Brown rice: 20 minutes on high pressure for firm rice, or 22 minutes for softer grains
      White rice: 15 minutes on low pressure for firm rice, or 17 minutes for softer grains
      Want Fluffy Rice? Rinse Well
      I don’t always remember or have time to do this step, but it helps when I do: Rinse the rice in a wire mesh colander under cold water for 30 seconds or so, or until the water runs mostly clear.
      Rinsing makes the rice fluffy, and seems to make more of a difference with white rice varieties verses brown; the latter is protected by its hull and doesn’t tend to have a lot of extra starch clinging to the outside of the grains.

      Just add water. Or Broth. Or Garlic. Or Butter.
      Just like on the stove, you can cook rice in the pressure cooker with broth or water, use as much salt as you like, and add extra seasonings, a pat of butter, or a little olive oil for extra flavor.
      What I Do: I sometimes sauté a little garlic in olive oil before adding my rice and broth, which turns a basic pot of grains into a flavorful side dish! You can also use seasonings such as turmeric and coriander for some Indian-inspired basmati rice, or chili powder for rice to tuck into burritos.
      Use a Natural Pressure Release
      No matter what kind of rice you’re cooking, it’s a good idea to let the pressure release naturally for 10 minutes before opening the pot. This allows the moisture to distribute evenly throughout the grains, and helps it unstick from the bottom of the pot, too.
      You *can* open the pot with a quick pressure release if you like, but it really does benefit from a little resting time!

      Minimum (and Maximum) Amounts of Rice
      One last rule of thumb to keep in mind is that you’ll need to cook at least 1 1/2 cups of rice in a 6-quart pressure cooker to get nice, even results. This is because the bottom of the pot isn’t perfectly flat, but slightly concave. If you use less rice, the grains in the middle of the pot will not cook as evenly, since they won’t be submerged in the water as much as the rice on the sides of the pot.
      On the flip side, don’t overfill your pressure cooker with too much rice, either! It should be half full or less when you’re cooking any grains, beans, pastas, or other foods that can tend to foam up. I find that I get the best results when I cook between 1 1/2 and 3 cups of rice at a time.
      TIP! By the way, you can always make extra rice and freeze the extra. Here’s how to do that.
      Those are my best tips for cooking rice! Of course, you can also just follow the basic recipe below. Either way, enjoy!
      More Instant Pot Pantry Staples

      Updated December 31, 2020 : We added a video to help you make the best Instant Pot rice ever! Enjoy! LEGGI TUTTO

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      Instant Pot Cooking Times for Rice, Quinoa, and Other Grains

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      Wondering how long to cook rice, quinoa, farro, and a host of other grains in the Instant Pot? This temperature chart provides all the info you need!

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      Photography Credit: Coco Morante

      Are you a convert to cooking rice in your Instant Pot? If so, you should know that there’s a whole world of other grains you can pressure cook, too!
      From amaranth to wheat berries, here are the cooking times and tips to know.
      How to Cook Grains in the Instant Pot
      Cooking all manner of grains in the Instant Pot is as easy as adding the grains and water to the pot, closing the lid, then selecting the time at high pressure based on the chart you’ll find at the end of this post.
      Once the cooking program ends, let the grains rest for 10 minutes then release the pressure, open the pot, fluff with a fork, and enjoy!
      The ratios of grain-to-water listed in the chart will work for any volume of grains you want to prepare – just multiply or divide as necessary.
      Here are a few rules of thumb to keep in mind:
      Use the pot-in-pot method for smaller batches: Most Instant Pots have a convex surface at the bottom of the pot, so the grains in the middle may not stay submerged in enough water if you cook less than 1 1/2 cups (raw) grain at a time. When I’m cooking a small batch of grains, I use the pot-in-pot method for the best results. Pour one cup of water into a 6-quart Instant Pot (or 1 1/2 cups if you have the 8-quart size), place the wire metal steam rack inside the pot, then put your grains and the called-for cooking water amount in any steel bowl that fits inside the pot. The 1 1/2 quart bowls from Vollrath are my favorites – either their heavy duty or thinner bowls will work well.
      When cooking grains, never fill the pot more than halfway. That way you’ll allow for enough room for the grains to expand as they cook.
      Rinse less starchy/sticky grains first. Use a fine mesh colander so the grains don’t fall through and let cool water run through the grains until the water runs clear, giving them a couple shakes as you go.
      For more flavor, add salt or a flavored cooking liquid such as stock or broth. I use about 1/4 teaspoon of salt per cup of grains if I’m cooking them with just water, and I don’t add extra salt if I’m using stock or broth. A little olive oil or a pat of butter is a nice addition, too.
      Always give your grains a 10-minute timed pressure release before opening the pot. This ensures that they will be tender and evenly cooked

      Instant Pot Cooking Time Chart for Grains
      All grains should be cooked at high pressure.
      Grain
      Water-to-raw grain ratio
      Cooking time (in minutes)
      Cooked yield (cups)
      Amaranth
      1:2
      5
      2.5
      Barley, hulled
      1:3
      25
      3
      Barley, pearl
      1:2
      20
      3
      Basmati, brown
      1: 1 1/4
      20
      3
      Basmati, white
      1:1 1/4
      1:1 1/4
      3
      Brown rice
      1: 1 1/4
      20
      3
      Buckwheat groats
      1: 1 3/4
      4
      4
      Bulgur wheat
      1: 1 1/2
      10
      3
      Couscous, Israeli
      1:2
      5
      3
      Farro
      1:2
      25
      3
      Fonio
      1:2
      3
      3
      Jasmine rice
      1: 1 1/4
      8
      3
      Kamut
      1:2
      25
      3
      Millet
      1: 1 2/3
      10
      4
      Oats, old-fashioned
      1: 1 2/3
      6
      2
      Quinoa
      1: 1 1/4
      8
      3
      Sorghum
      1:2
      30
      3
      Spelt
      1:2
      25
      3
      Steel cut oats
      1:3
      10
      3.5
      Teff
      1:2
      3
      2.5
      Wheat berries
      1:2
      25
      3
      White rice
      1: 1 1/4
      8
      3
      Wild rice
      1:1 1/3
      25
      3

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      One Simply Terrific Thing: Ateco’s Offset Spatula

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      Kitchen ToolsOne Simply Terrific Thing

      An offset spatula is a must-have tool for every home baker who wants to easily and expertly spread frosting on cakes and cupcakes. And it has other uses, too!

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      Photography Credit: Irvin Lin

      At first glance, it seems like the common butter knife does almost everything an offset spatula does. But when it comes to frosting cakes and cupcakes or spreading batter in a pan, once you have an offset spatula you’ll never reach for that butter knife again!
      Avid Baker? Then You Should Have an Offset Spatula
      I’ve had various offset spatulas for years, but ever since I started to bake seriously Ateco’s 4 1/2 inch offset spatula ($6 from Amazon) is the one I reach for more than all the others in my drawer. It’s big enough to pick up a workable amount of frosting or move a sizeable amount of batter around, but not so big that it’s unwieldy to use.

      This offset spatula is the ideal tool for frosting layer cakes and cupcakes.
      The sharp metal edge neatly scrapes and smooths out thin layers of frosting, while the angled offset design makes frosting the sides of a cake much easier than if you were awkwardly trying to handle and angle a straight butter knife.
      The flexible metal has a bit of bounce and give, which naturally creates frosting swoops and swirls.
      The offset nature means you don’t have to contort your hand when trying to spread cake or brownie batter around a deep pan.
      I’ve even reached for this spatula when I want a thin utensil to slide between brownies or cake and the sides of the pan. It’s especially adept at sliding around the sides of a curved cheesecake pan, and because it’s so thin and flexible, it’s less likely to gouge the sides of the cheesecake.
      So yes, there’s a butter knife sitting in your kitchen drawer, but once you have an offset spatula, expect to only use that butter knife for its intended purpose: to spread butter on toast.

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      How to Cook Chicken in the Instant Pot

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      Need chicken fast? The pressure cooker is the way to go! This method is fast, simple, and foolproof. Keep the seasoning simple or mix it up depending on how you’re serving the chicken. Continue reading “How to Cook Chicken in the Instant Pot” » LEGGI TUTTO