I grew up thinking strata was my mom’s signature dish, until I realized every mother has her own version. You should know how to make it too, but just between us, yours can be much more elegant than your mother’s, especially when you make it in a small dish to serve two and pair it with a large salad. Of course, you can double this recipe for a large crowd and bake it instead in a 9-by-13-inch pan for 1 hour–then watch it disappear. — Sarah Copeland
- Butter for the baking dish
- whole milk
- Sea salt and freshly ground black pepper
- asparagus stalks
- 1/4cup PLANTERS Sliced Almonds
- ground cinnamon
- milk
- all-purpose flour
- salt
- eggs
- Dijon mustard
- finely shopped fully cooked ham
- thinly sliced green onions
- ground cumin
- eggs
- olive oil
- red pepper flakes
- milk
- cooking spray
- shredded cheese
- chopped pecans
- maple syrup
- sugar
- ground cinnamon
- all-purpose flour
- milk
- shredded swiss cheese
- grated parmesan cheese
- salt
- eggs beaten
- fully cooked ham
- sheets phyllo dough
- dry bread crumbs
- TOPPING
- grated parmesan cheese
- minced fresh parsley
Permalink at: http://theshiksa.com/2012/05/15/quinoa-porridge-with-maple-and-brown-sugar/
To Make Pareve/Dairy-Free: In the place of regular milk, substitute almond milk, soy milk, or light coconut milk (ex. So Delicious or Silk brands- do not use canned). Heat milk substitute as directed above, heating slowly and stirring constantly to prevent scorching. I have tested the milk substitutes listed in this recipe with good results; I have not tried it with rice milk or any other alternatives.
- quinoa
- maple syrup
- cinnamon
- vanilla extract
- egg
- Softened butter
- Biscuit cutter or juice glass