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      Easy Overnight Oats

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      Overnight oats are the easiest breakfast ever. Just combine oats and water in a jar, then microwave the next day. Make a whole week of breakfast in about five minutes.

      There is a certain beauty in discovering a shortcut that is both convenient and just as good — if not better — than the real thing.
      Steel-cut oats normally require a good ten to twenty minutes of stovetop simmering to render them creamy and soft. This is worth the effort for a fantastic bowl of oatmeal, but let’s be real here: not many of us have that kind of time in the morning.
      Overnight oats, on the other hand, only require you to mix the oats with water and let them hang out together in the fridge overnight. A minute or two in the microwave the next morning, and you’re good to go. For a not-at-all-morning person such as myself, this is game-changing.

      Discovering the Best Overnight Oats Ever
      I never would have tried overnight oats if I hadn’t stopped for breakfast at the Brick Oven Bakery in Northfield, Minnesota the last time I was home. Full disclosure: the bakery is owned by my dad, who is primarily invested in providing artisan loaves of sourdough to the Minnesotan masses, but was recently convinced to add a few more breakfast items to his menu.
      This bowl of oatmeal was so perfectly creamy and flavorful that I dragged my dad and his chef out of the back room to tell me how they made it. They rattled off their ingredients (steel-cut oats, water, some toppings) and basic method (simmer until done), none of which seemed to explain why my bowl of oatmeal was so darn good.
      Just as I was growing flummoxed, the chef mentioned, “Oh, and we let the oats soak overnight.” Bingo.

      Why Overnight Oats Are So Good
      Overnight soaking gives the oats time to absorb their cooking liquid, whether that’s water or milk. Since they’re already fully saturated with liquid, all you really need to do is heat them up.
      In fact, you don’t even need to heat them up if you don’t want to; after soaking, the raw grains are delightfully chewy and great as a cold breakfast on a hot day.
      I also feel that overnight soaking helps the grains cook more evenly, leading to the creamy, smooth texture that made me fall in love with my bowl of oatmeal at the Brick Oven.
      Single Serving Overnight Oats!
      One more bonus: Making oats this way allows you to make just one single-serving of oats at a time. Since it’s normally just me by myself eating breakfast and I’m not a fan of reheating oats from a big batch, I really appreciate this!
      Steel Cut Oats or Old Fashioned Oats?
      Both steel-cut oats and old fashioned rolled oats work just fine with this method (and with the same ratios of liquid to oats). Use whichever one you prefer.

      How to Make the Best Overnight Oats
      Overnight oats are nothing new on the Internet, and I’m certainly not alone in my enthusiasm for them. Do a quick search on Pinterest and you’ll find enough oatmeal inspiration to last you through a decade of breakfasts.
      To settle on the very best method, I tested the oats with a variety of different oat-to-water ratios, with different liquids in place of the water, with both steel-cut and regular old-fashioned rolled oats, and after different soaking times.
      In the end, I decided that the simplest method was also the best:
      Ratio of 1/4 cup oats (steel cut or old-fashioned) to 1/2 cup water
      Overnight soak
      About a minute in the microwave
      This has become my new standard for a good bowl of oatmeal.
      Swaps & Substitutions for Overnight Oats
      Swap in some milk: Dairy milk, almond milk, or any other milk will definitely work in place of water, but I felt that the oats remained chewier after soaking and were less delightfully creamy after cooking. Personally, I prefer to soak in water and then stir a splash of milk or a spoonful of yogurt into the oats after cooking.
      Play with the ratio of water to oats. I found that 1/2 cup of water was perfect for making a fairly thick, sturdy bowl of oats. Going up to 3/4 cup of water makes a looser, softer, more porridge-like bowl of oats. One cup of liquid felt like too much, though this might be nice if you’d like something you can easily sip one-handed on your way to work.

      How to Avoid Microwave Bubble-Ups
      The only tricky moment with this recipe comes toward the end of cooking. You need the liquid to be very hot and almost boiling in order for the oatmeal to thicken up and become creamy, but once the liquid reaches a full boil in the microwave, the oats can easily bubble up and out of whatever container you are using.
      To avoid this, particularly the first few times you make the oats, do this:
      Use a clear container that holds at least twice the volume of oats you are preparing (like a pint-sized canning jar)
      Watch with an eagle eye as you microwave the oats. If you see any sign that the oats are starting to bubble up, stop microwaving immediately.
      Once you’ve done this a few times in the same microwave, you’ll have a good idea for exactly when the oats are done and can potentially start to bubble up. In my microwave, I’ve found that 1 minute and 20 seconds in my microwave is perfect. Yours might be slightly less or slightly more.
      Just out of the microwave, the oats might still look a little loose and watery — this is fine. Let them stand for a few minutes and they will thicken up.
      Last but not least, pile on any toppings you like with your oatmeal and dig in!
      Best Toppings for Overnight Oats
      In my opinion, oatmeal is 99% about the delicious toppings stir into your bowl. Here are some favorite suggestions:
      Sweeteners: Brown sugar, maple syrup, honey, or other sweetener
      Dried fruit, like dried cherries, cranberries, or figs
      Fresh fruit, like raspberries, blue berries, bananas, apples, or pears
      Chopped nuts, like pecans, pistachios, walnuts, or almonds
      Splash of milk, cream, creme fraiche, or yogurt
      Notes on Batch Cooking:
      Making a week’s worth of breakfasts: The recipe below makes one single serving of oatmeal. I often prepare several single-serving batches in canning jars and refrigerate them for quick breakfasts through the week. The oats soaking in their liquid will keep for at least 5 days, refrigerated.
      Larger batches: Scale up the ingredients to the number of servings you’d like to make (at least 4 or more servings) and combine in a large container. Refrigerate overnight, stirring a few times whenever you remember. The next morning, transfer the oats and liquid to a saucepan. Bring to a boil, then reduce the heat and simmer until creamy and cooked through, 5 to 10 minutes.
      Stovetop Cooking: It’s difficult to cook a single serving of oatmeal on the stovetop. If you’d prefer to cook on the stovetop instead of in the microwave, I recommend preparing at least four servings at once. Follow the “Larger Batches” instructions above.
      Love Oatmeal? Try These Recipes!
      Updated January 5, 2021 : We spiffed up this post to make it sparkle! No changes to the original recipe. LEGGI TUTTO

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      31 Vegetarian Recipes to Go Meatless All Month Long

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      Going meatless for the month of January is easy when using a variety of beans, legumes, and eggs to create quick, family friendly meals. The whole family will love Creamy Ziti Florentine, Cauliflower Chickpea Curry, and so much more! Continue reading “31 Vegetarian Recipes to Go Meatless All Month Long” » LEGGI TUTTO

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      3 Ingredient Butter Me Not Muffins

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      Deliciously rich and intensely buttery, these muffins are made to satisfy. Just three ingredients makes a plentiful batch for snacking or they can be served with dinner.

      I had considered a lofty baking project for my first post of the New Year, but ultimately decided there will be plenty of time for that later. I’d rather ease into things with something simple and delicious, and this recipe is both. 

      I found this recipe while digging through a stack of old community cookbooks. I’d never heard of Butter-Me-Nots, and I was intrigued by the incredibly short list of ingredients. 

      Here they are – all 3 ingredients. Whenever a baking recipe has so few, you can just about bet that one of them is self-rising flour. I keep this type flour on hand because White Lily Self-Rising Flour is the absolute best flour for southern style buttermilk biscuits, and I make those weekly. 
      Whole milk ricotta is the second ingredient, and if you don’t have that on hand you can swap in full fat sour cream (see my recipe notes). Last but certainly not least, a full cup of melted butter goes right into the batter.

      The original recipe suggested baking these in mini muffin tins, and I can understand why. These little morsels are rich, and as the name implies they require nothing extra. Not a single dot more of butter.

      I was curious to see if these could be baked in a standard size muffin tin – and they can. My recipe has directions for both sizes of muffins. I had a large muffin hot from the oven, and then wasn’t very hungry for dinner. They are filling!

      Just from the oven, the muffins are incredibly tender, so you’ll need to wait a few minutes before transferring them from the pan to a wire rack. Warm, they need little coaxing to split apart in your hands. Tender and rich – it’s hard to describe them further but you’ll see exactly what I mean when you make them. 

      It’s a little too easy to eat five-ish mini muffins in one sitting. I’ve been snacking on them around 2:00 when my energy wanes. I don’t really get a carb crash with these – it must be all that ricotta!

      These will keep for a few days in a zip-top bag, and they return to their original tenderness when re-heated. I find 10-15 seconds in the microwave does the trick for one large or three mini muffins. 

      [click to print]
      3 Ingredient Butter-Me-Not Muffins
      Yields 10 muffins, or 2 1/2 dozen mini muffins2 cups (240g) self-rising flour (*see note for substitution)
      1 cup (9 oz.) whole milk ricotta cheese
      1 cup (2 sticks/226g) unsalted butter, meltedPreheat oven to 400°F.Place the flour in a large mixing bowl. Add the ricotta cheese and melted butter. Use a large spatula or wooden spoon to stir the ingredients together until a thick, pale batter forms.For standard size muffins: Using a standard-size trigger ice cream scoop or a 1/4 cup measure, portion batter by the level scoopfuls into 10 lightly greased cavities of a muffin tin. Bake for 20-22 minutes, or until a toothpick tester comes out with just a few small crumbs clinging to it. If muffin tops are pale, place under the broiler for 2 minutes. The muffins will be tender while warm, so let them cool in the pan for 5 minutes. Gently remove with a fork to a wire rack to cool.For mini muffins: Using a small trigger cookie scoop (4 teaspoon capacity) portion dough into a lghtly greased mini muffin pan (approx. 1 3/4-inch cavities), filling them full to the tops. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Place under the broiler for 2 minutes if the tops are pale. Let cool slightly in the pans, then remove with a toothpick to a wire rack.Serve muffins warm. Store muffins in a plastic bag with a twist-tie (or in a zip-top bag). Reheat before serving. About 10 seconds in the microwave for 1 regular muffin or 3 mini muffins will bring them back to their original tenderness.*Notes:
      For homemade self-rising flour, combine 2 cups of all-purpose flour in a bowl with 1 tablespoon of baking powder and 1/2 teaspoon of salt. Whisk to combine. Use in this recipe as a replacement for self-rising flour.If you don’t have ricotta on hand, one 8 oz. container of full fat sour cream can be substituted for the 9 oz. of whole milk ricotta.
      link 3 Ingredient Butter Me Not Muffins By Heather Baird Published: Tuesday, January 05, 2021Tuesday, January 05, 2021Three Ingredient Butter-Me-Not Muffins Recipe LEGGI TUTTO

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      How to Steam Broccoli Perfectly Every Time

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      Delicious basic steamed broccoli recipe! How to steam broccoli so that it stays vibrant green. The easiest way to cook this wonderful vegetable.

      Photography Credit: Elise Bauer

      Featured in 12 Easy Recipes for New Cooks

      Steamed broccoli is the best cure for over-indulgence I know. It’s cleansing, healthful, high in vitamin C, protein (45% of the calories in broccoli are from protein), and fiber.
      How to steam broccoli so that it comes out perfectly every time?
      Video! How to Steam Broccoli

      Tips for Steaming Perfect Broccoli
      The most important thing to know about steaming broccoli is that cooking the broccoli any more than seven minutes tops risks overcooking it. After seven minutes the broccoli will turn olive green, instead of that beautiful vibrant green color we want.
      So, to make sure the broccoli is perfectly cooked, here are a couple tips:
      TIP 1: Get the steaming water hot and steamy first, before adding the broccoli to the steamer basket. A quick way to get the water hot is to use a tea kettle.
      TIP 2: Set your timer for only five to six minutes. Smaller florets of young fresh broccoli may only need five minutes to cook, larger florets of more mature broccoli made need six. I recommend starting with five and then testing the broccoli with a fork to see if it is cooked through.

      How to Serve Broccoli
      As for serving the broccoli, the easiest way to dress broccoli is to dot it with dabs of butter. My favorite way to eat broccoli is to toss it with lots of freshly ground black pepper, and sprinkle it with a little seasoned rice vinegar. (Black pepper, by the way, is one of those perfect pairings with broccoli.)
      My parents love their broccoli served with a little mayonnaise on the side, which is surprisingly good. You can also do olive oil and lemon zest (pictured above), olive oil and balsamic vinegar, etc. Good with toasted slivered almonds or toasted sesame seeds too.

      From the editors of Simply Recipes

      Why Use a Steamer Basket
      Best Toppings for Steamed Broccoli
      Want to take your side dish to the next level? Try topping or tossing the broccoli with any of these:
      Top with finely grated Parmesan, Pecorino, asiago, or any other hard cheese
      Top with warm alfredo sauce
      More Easy Vegetables to Serve on the Side

      Updated January 4, 2021 : We added a new video and spiffed up this post to help you make the best broccoli ever. Enjoy!

      How to Steam Broccoli Perfectly Every Time

      Ingredients
      1 bunch of broccoli
      Many options here:
      Olive oil, butter, or mayonnaise (use olive oil if cooking vegan)
      Freshly ground black pepper
      Lemon zest or juice, balsamic vinegar, seasoned rice vinegar
      Toasted almonds, toasted sesame seeds

      Method

      1 Prep the broccoli crowns and stems: Cut the crowns away from the large stems of the broccoli. Break the crown up into bite-sized florets. Rinse the broccoli florets thoroughly.
      Peel and discard the thick outer skin of the stems. Slice the stems or cut them into quarters lengthwise.
      2 Bring steamer water to a boil: Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that is you don’t have a steamer, you can simply put the broccoli directly into an inch of boiling water.)
      3 Add broccoli, steam 5 to 6 min: Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.
      Note that green vegetables like broccoli will turn from vibrant green to drab olive green at about the 7 minute mark of cooking. So, watch the time, and don’t let the broccoli overcook!
      4 Dress with your favorite topping: Dress to taste with butter, olive oil, mayonnaise, lemon zest or juice, seasoned rice vinegar, balsamic vinegar, ground black pepper, toasted almonds, or sesame seeds.

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

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      Chaffles

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      Chaffles are an amazingly easy, low carb/keto way to switch up your morning breakfast routine! Only 2 ingredients and a mini waffle maker are needed for this chaffle recipe with tons of room to get creative!
      If Chaffles are your thing, you will probably love my low carb Cloud Bread Recipe too!

      An Easy and Low Carb Chaffle Recipe!
      Oh don’t you worry…I’m not going all keto or low carb over here, but it is nice to have a fun option to switch up your everyday breakfast! Chaffles are easy enough for your kids to make on their own, so you can get them out the door with a high protein breakfast in the morning. I’m excited to share this easy breakfast idea with you, as Chaffles have quickly become one of our favorites!
      What Is A Chaffle?
      Ok, yes, “Chaffle” is kind of a silly word, and I certainly didn’t invent them. But a chaffle is a waffle made from cheese and eggs. So ok, it’s not REALLY a waffle, but you do make them in a waffle iron…hence the crispy exterior and fluffy insides.
      You don’t need flour or baking powder to make Chaffles, which is the whole point! And they’re just a fun and easy way to switch up an omelet or frittata.

      Only 2 Base Recipe Ingredients!
      Yep, like I said before only 2 ingredients: cheese and eggs! I’m going to share different variations on how to flavor chaffles below, but picky eaters might just be fine with eggs and cheese! You can use different types of cheeses, but I have found that either cheddar, mozzarella, or a cheddar blend work great, especially if you are going to season them, as they are mild and creamy cheeses that pair with lots of different flavors!
      How To Make Chaffles
      Making chaffles is SO easy. Here are the simple steps:
      In a bowl whisk together your egg and cheese.Season or add mix-ins and stir to combine.Heat your waffle maker and coat lightly with nonstick spray.Pour out a portion of the egg mixture into the hot waffle iron.Cook for 3 minutes or until golden!
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      Mini Waffle Maker

      Mini Whisk

      Cooling Rack

      What Kind Of Waffle Iron Should You Use?
      A mini waffle iron works best. You can pick one up at Target or Walmart, or here’s the link to one that I have!
      We like the mini size because they work great for sandwiches. But you can also use a Belgium Waffle Maker too!
      Tips!
      Use finely grated cheese for even cooking.Make sure your waffle iron is preheated to get the crispiest texture!If you’re making a larger batch, place them on a wire rack instead of stacking on a plate warm to eliminate steam under the chaffle so they firm up and don’t get a little soggy on the bottom!If you prefer a more “bread-like” texture you can add in almond flour…start with 2 teaspoons and play around with what you like!Most cheese works great, but hard cheeses don’t melt quite as well, changing the texture slightly.Pop them in a toaster oven to get extra crispy if you would like to use them as the “bun” for a low carb sandwich.For extra crispy edges sprinkle a little cheese in your waffle iron before you add your egg mixture and the cheese will brown up creating crispy edges!Can You Double This Recipe?
      Yes, absolutely! I regularly double and even triple the recipe when making these for my family!
      Topping and Mix-In Ideas:
      Savory:
      My go-to: Salt, pepper, garlic powder, a little parsley, and a dash of hot sauce is my simple, everyday seasoning blend!Mexican: Salt, a dash of cumin, garlic powder, and cayenne gives them a Southwest vibe.Greek: Salt, pepper, garlic powder, and oregano!BBQ: Salt, pepper, and a teaspoon or two of BBQ sauce!Jalapeno Popper: Salt, pepper, bacon bits, and diced jalapenoSweet:
      My go-to: I always use mozzarella cheese AND 1- ounce of cream cheese when I’m in the mood to make them sweet. I don’t add any seasoning except a pinch of sugar substitute and but top them with butter and syrup or jam!Cinnamon Sugar: Use mozzarella cheese and 1- ounce of cream cheese. Sprinkle in mixture of 1 tablespoon granulated sugar (or sugar substitute) and 1/2 teaspoon cinnamon while they are still warm. Pumpkin Spice: Use mozzarella and 1- ounce of cream cheese, plus 2- tablespoons pumpkin puree and 1/4- teaspoon of cinnamon with a pinch of sugar substitute. Chocolate Chip: Use mozzarella cheese, a pinch of sugar substitute, and a tablespoon of mini chocolate chips.
      How To Eat Chaffles…
      This might seem like a silly topic…how to eat chaffles? But drop your fork because we’re thinking outside the box!
      Use 2 chaffles in place of bread for a hearty and low carb breakfast sandwich! Sausage or ham with a little spinach would be great!Cut you chaffles into sticks! You can dip them in ketchup, aioli, or even ranch!Use them for a taco shell! Have a little leftover taco meat? Make Chaffle Tacos!How Long Will Chaffles Keep?
      They will be great in the fridge for up to 3 days.
      To Reheat:
      Just pop them in the toaster, or a preheated 350°F oven for a few minutes and you’re good to go!
      You could even reheat them in the microwave, just note they will be soft and not crisp!
      Can You Freeze Chaffles?
      Absolutely! You can just reheat them like you would leftover, in the toaster or oven. You might need to add a few extra minutes, but it will be quick!
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      Description:
      These easy low carb/keto friendly “Chaffles” are going to be your new go-to breakfast! They’re egg and cheese cooked in a waffle maker, creating a delicious alternative to boring omelettes or frittatas! 

      Ingredients:

      1 egg
      1/2 cup mild cheddar or mozzarella cheese
      optional seasonings: salt, pepper, garlic powder, and parsley

      Instructions

      Heat a 4- inch waffle maker to high heat.
      Whisk together the egg and cheese, seasoning as desired.
      Lightly coat the waffle iron with nonstick spray.
      Spread half of the mixture (scant 1/4 cup) into the hot waffle iron. Cook for 3 minutes, or until golden brown.
      Transfer to a wire rack and cook the remaining egg mixture.
      Serve warm.

      Notes:

      If you prefer crispier chaffles, place in the toaster oven until crisp. This is great if using for sandwiches.
      See the post for full recipe variation ideas.

      Keywords:: cookies and cups, chaffles, keto, low carb, cheese, egg, breakfast

      Want To Save This Recipe?
      PIN for later: LEGGI TUTTO

    • in Recipes

      Brussels Sprouts, Mushroom & Goat Cheese Breakfast Casserole

      ha scritto per te

      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

    • in Recipes

      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

    • in Recipes

      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.

      Print

      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!

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