The wind today is out of control. Like trash-cans-flying-around-the-street-and-fences-almost-falling-down out of control. I made sure both of our cars were parked inside because the last time it was like this a tree fell on my brother's car, right outside my house.
The problem was, he was serving in Afghanistan and we were surfing in Costa Rica. (Who am I kidding? He was surfing, I was floundering around, trying not to die.) Good thing we had great neighbors who took pictures and documented the whole thing... Geico couldn't argue with that.
Today I have no fear of the wind destroying a car or a house. I just don't think that will happen. What I do hope will happen is some wind gust picking up my neighbors barbecue that smells oh so good and plopping it smack dab in my yard. Tri-tip would be preferred.
But since that's highly unlikely to happen (fingers still crossed!) I guess I will be having leftovers tonight.
Not too shabby when it's this stuff, though. Can't go wrong with kale in this house.
So now I eat, listen to the wind, and watch The Voice. And wait for that tri-tip to fly in...
KALE AND
CHICKEN SAUSAGE STRATA
Recipe inspired by Everyday Food’s Sausage and Swiss
Chard Strata, April 2011
SERVES 6 • PREP TIME: 15 MINUTES • TOTAL
TIME: 1 hour 10 minutes
ingredients
- 1 packet chicken sausage, cut into cubes
- 1 shallot, finely chopped
- 2 small spring onions, finely chopped (bulb
only)
- 1 bunch kale (about 1 pound), leaves torn off
into 2-inch pieces and rinsed
- coarse salt and ground pepper
- 1 day-old baguette, cut into ½-inch slices
- 2 ½ cups milk
- 6 large eggs, lightly beaten
- ½ cup shredded Asiago cheese
directions
1. Preheat oven to 375 degrees. Heat a large
skillet over medium-high. Add sausage and cook, stirring occasionally, until
browned. Transfer sausage to a small bowl, leaving behind as much fat as
possible. Add shallots and spring onions and cook over medium until translucent,
3 minutes. Add a little water to pan and cook, stirring and scraping up browned
bits from skillet with wooden spoon. Add kale and cook, stirring occasionally,
until wilted, 4 minutes. Season with salt and pepper. Add to sausage and mix together.
2. Spread half the sausage/kale mixture in a
9-by-13-inch baking dish. Top with bread, overlapping slices slightly. Top with
remaining sausage/kale mixture. In a large bowl, whisk together milk and eggs,
season with salt and pepper, and pour evenly over top. Firmly press on strata
to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10
minutes.
3. Bake strata 45 minutes. Uncover, sprinkle
with cheese, and bake until cheese melts and egg mixture is mostly absorbed and
set in center, 6 to 10 minutes. Let cool 10 minutes before serving.
COST: $10.25 COST PER
SERVING (6): $1.71
Nutritional
Information
calories 332.9 • total fat 18.8 g • fiber 1.2g • sugars 5.5g • protein 29.2g
calories 332.9 • total fat 18.8 g • fiber 1.2g • sugars 5.5g • protein 29.2g
I would be waiting on that tri-tip too.. but I could get down with this strata while waiting. :)
ReplyDeleteMaybe some corn on the cob could come flying in, while we're at it... ;)
DeleteLooks yumm! I am always trying to find new ways to sneak kale into my husband's dish :)
ReplyDeleteHa! This is a good way to be sneaky. My husband begs for it, so I have to come up with ways to get it to him without boring myself by repeating the same stuff over and over...
Deletethis sounds really good!I love kale to death always putting in some pasta, some scrambled eggs...
ReplyDeleteoh honey you had wind while over here there it has been raining non stop this week, so untypical for Portugal :(I can barely remember what the sun feels like :p
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