It’s been 128 days since I last wrote here. I’m noticing lots of dust and cobwebs in the corners of this blog space – it will likely take me several days to get it all cleaned up and shining again.
So in those 128 days, how have you been? What’s new? Have any new food or recipe obsessions?
A lot has happened with the Bliss family in those three months. Here are some of the highlights:
Graduated from ASU with my Masters in human nutrition.
We explored Crested Butte, CO
With all of these things going on I’ve been out of it. I’m slowly starting to feel like me and kicked it off with a big brunch a couple weeks ago. I came across this strata recipe and it seemed like the perfect dish for a busy weekend. It got rave reviews and will be in the family recipe rotation for quite some time to come.
- 4.50 c. 1-inch bread cubes
- 6 oz. shredded Cheddar (about 1½ cups)
- 1 c. halved grape tomatoes
- 1 c. frozen broccoli florets
- 1.50 tbsp. chopped fresh Italian parsley
- 8 large eggs
- 3 c. skim or 1% milk
- 1.25 tsp. salt
- 0.13 tsp. Freshly ground pepper
- 4 oz. reduced fat ricotta cheese
- 1 tsp. herbes de Provence
- Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over bread and gently press to soak every cube. Add dollops of ricotta over top. Sprinkle strata with herbes de Provence and remaining Cheddar. Cover and refrigerate for several hours or up to overnight.
- Remove strata from refrigerator and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake until strata is puffed and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes. Garnish with remaining parsley. Serve warm or at room temperature.
*adapted from Country Living