Page 59 - Harnett Life Fall 2020

Broccoli Cheddar Skillet Strata
Recipe courtesy of “Whole in One” by Ellie Krieger
on behalf of Milk Means More
Servings: 4
2 tablespoons olive oil, divided
3 cups whole-wheat baguette or other crusty
bread, cut into 1/2-inch cubes
1 small onion, diced
3 cups chopped broccoli (about 1/2 head),
chopped into 1/2-inch pieces
6 large eggs
3/4 cup low-fat or whole milk
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed, shredded extra-sharp
cheddar cheese
Preheat oven to 450 F. In 10-inch ovenproof skillet
over medium heat, heat 1 tablespoon oil. Add bread
to skillet and cook, tossing frequently, until golden
brown, about 6 minutes. Transfer bread to plate and
carefully wipe crumbs out of pan.
Add remaining oil to skillet then add onion and
cook until softened slightly, 2 minutes. Add broccoli
and cook, stirring frequently, until it begins to soften,
3 minutes.
In medium bowl, whisk eggs, milk, mustard, salt
and pepper. Add cheese and bread; toss to combine
then pour bread mixture over vegetables in skillet.
Cover with foil and bake 10 minutes then uncover
and continue baking until strata is set in center,
5-8 minutes. Remove from oven and let sit 5 minutes.
To serve, scoop out portions with large spoon or
cut into wedges.
Broccoli Cheddar Skillet Strata
Mushroom Stroganoff 2/3 cup sour cream,
Soup divided
Recipe courtesy of “Whole 2 tablespoons all-
purpose flour
in One” by Ellie Krieger on 2 tablespoons
behalf of Milk Means More chopped fresh
Servings: 4 parsley
2 tablespoons olive oil In soup pot over medium heat,
2 medium shallots heat oil. Add shallots and
(about 2/3 cup), cook, stirring occasionally,
chopped until softened, 2 minutes. Add
1 package (10 ounces) button mushrooms and cremini
white button mushrooms, increase heat to
mushrooms, medium-high and cook, stirring
trimmed and sliced occasionally, until mushrooms
1 package (10 ounces) release liquid and begin to
cremini brown, about 8 minutes. Stir
mushrooms, in garlic and cook 30 seconds.
trimmed and sliced Add broth, Worcestershire
2 garlic cloves, sauce, mustard, 3/4 teaspoon
minced salt and pepper; bring to boil.
4 cups low-sodium Add egg noodles and boil
chicken or gently, uncovered, until noodles
are nearly tender, 5 minutes.
vegetable broth In pitcher or medium bowl,
1 tablespoon whisk milk, 1/3 cup sour cream
Worcestershire and flour until flour dissolves.
sauce Ladle 1/2 cup broth from pot
1 teaspoon Dijon into milk mixture and whisk
mustard well then pour milk mixture
3/4 teaspoon salt, plus into pot. While stirring, bring
additional, to taste to gentle boil then lower heat
1/4 teaspoon freshly and simmer until thickened,
ground black 2 minutes. Season with add-
pepper itional salt, to taste.
1 cup whole-wheat Serve garnished with dol-
egg noodles lop of remaining sour cream
1 cup 1% low-fat milk and parsley. Mushroom Stroganoff Soup