Sausage, Mushroom & Broccoli Strata

To try:

 

 Sausage, Mushroom & Broccoli Strata

(Savory, not brunchy; great for leftovers)

Ingredients

• 2½–3 cups liquid egg mixture

• ¾ cup milk (or ½ cup milk + ¼ cup broth for lighter texture)

• 10–12 oz bulk Italian sausage (sweet or mild recommended)

• 2–3 cups broccoli florets, chopped small

• 8 oz mushrooms, sliced (cremini or button)

• 2 cups bread, torn or cubed
  (day-old sandwich bread, sourdough, or whole wheat)

• ½–¾ cup cheese (see options below)

• 1–2 tbsp olive oil (if needed)

• Salt and black pepper

Optional but nice

• 1 small onion or 2 scallions

• Pinch of red pepper flakes

• 1 tsp Dijon mustard (whisked into eggs)

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Cheese Options (keep it light)

Pick one, modest amount:

• Mozzarella (mild, melty)

• Provolone

• Fontina

• Or ¼–⅓ cup grated Parmesan if you want it less cheesy

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Prep

1. Cook the sausage

   • Brown sausage in a large skillet, breaking it up.

   • Remove to a plate when fully cooked.

2. Cook the vegetables

   • In the same pan, sauté mushrooms over medium-high until they release their liquid and it evaporates.

   • Add broccoli (and onion if using). Cook until broccoli is bright green and just tender.

   • Lightly salt and pepper.

(Key step: drying out the mushrooms keeps the strata from getting watery.)

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Assemble

1. Heat oven to 350°F (175°C).

2. Lightly oil a 9×13-ish baking dish.

3. Layer:

   • Bread on the bottom

   • Sausage

   • Mushroom–broccoli mixture

   • Cheese (sprinkled lightly)

4. Whisk together:

   • Egg mixture

   • Milk (or milk/broth)

   • Black pepper

   • Dijon or red pepper flakes if using

5. Pour evenly over the dish.

6. Press gently so everything is moistened.

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Bake

• Bake 35–45 minutes, uncovered.

• It’s done when the center is set and the top is lightly golden.

• Rest 5–10 minutes before slicing.

Ma Po Tofu Scramble recipe

 Really like this one!  

Double the amount of tofu for the amount of meat.  Even that is maybe the wrong ration; maybe 1/4 th or 1/3rd lb meat for double the tofu (?).  

To try:  Pork instead of beef, and have some shrimp in there as well. 

To try:  augment or replace beef with mushrooms and add some veggies 

Khousay (cow-say)

 Rashida's version:

6 bone-in chicken thighs

2 cans coconut milk (I used 3 cans last time we ate, we like it more soupy)

Half medium sized onion

2 heaping table spoons besan

½ teaspoon turmeric

1 teaspoon peprika (I used kashmiri chili powder it has a little more kick to it)

Fry onions in hot oil until slightly brown.  Add besan and fry for couple of minutes then add turmeric and peprika, fry for a minute or so.  Add chicken and coconut milk + one and half cans water (add 2 cans of water if using 3 cans coconut milk).  Add salt to taste.  Stir until it comes to boil.  Let it simmer until the chicken is very tender and you can easily separate the meat from the bones.  I like to take out the bones once done as it is easier to eat.  You may leave the bones if you prefer.

Serve over pasta.  Top with green onions, cilantro, crushed pepper, and lemon/lime.

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 Chat-gpt version with vegetables:

Coconut Chicken & Vegetable Khow Suey

Serves 4–6

Ingredients

Chicken & Broth

• 1½ lb boneless chicken thighs (or breasts)

• 1 Tbsp neutral oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 Tbsp fresh ginger, minced

• 2 tsp ground turmeric

• 1½ tsp curry powder (or mild garam masala)

• 1 tsp paprika or Kashmiri chili powder (optional, for color)

• 1 Tbsp chickpea flour (optional but traditional; thickens broth)

• 1 (14 oz) can coconut milk

• 2–2½ cups chicken stock

• Salt, to taste

• Optional: 1 Tbsp fish sauce or soy sauce

Vegetables (mix & match)

• 1 cup carrots, julienned or thinly sliced

• 1 cup cabbage, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 cup mushrooms (shiitake or cremini)

• Optional additions: snow peas, zucchini, spinach, baby corn

Noodles

• 12–16 oz egg noodles
  (spaghetti works surprisingly well if that’s what you have)

Toppings (important!)

Choose several:

• Fried shallots or onions

• Crispy garlic

• Chopped cilantro

• Sliced scallions

• Lime wedges

• Chili oil or sambal oelek

• Toasted peanuts

• Hard-boiled eggs, halved

• Crispy noodles or chow mein strips

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Instructions

1. Cook the Chicken

• Place chicken in a pot, cover with water, add a pinch of salt.

• Simmer gently for 15–20 minutes until cooked through.

• Remove chicken, cool slightly, then shred.

• Reserve 2 cups of the cooking liquid.

(Shortcut: rotisserie chicken works fine — just use stock instead.)

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2. Build the Curry Base

• Heat oil in a large pot over medium heat.

• Sauté onion until soft and lightly golden (8–10 minutes).

• Add garlic and ginger; cook 30 seconds.

• Stir in turmeric, curry powder, paprika, and chickpea flour.

• Cook spices for 1 minute, stirring constantly.

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3. Make the Broth

• Slowly whisk in coconut milk to avoid lumps.

• Add reserved chicken liquid and chicken stock.

• Simmer gently for 10 minutes until slightly thickened.

• Season with salt and fish sauce/soy sauce if using.

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4. Add Chicken & Vegetables

• Add shredded chicken.

• Add vegetables in stages:

  • First: carrots, mushrooms (3–4 minutes)

  • Then: cabbage, bell pepper (2–3 minutes)

  • Last: quick-cooking greens like spinach (30 seconds)

• Taste and adjust seasoning.

The broth should be creamy but pourable — add stock if needed.

 

Vietnamese (Chicken) Salad

 https://www.recipetineats.com/vietnamese-chicken-salad/

Made this for NYE without chicken (we had grilled chicken on the side) but could be a great summer meal as intended with shredded chicken in it.

My only modifications were:

• Used pre-shredded cabbage from TJs
• left out the chili but would be good with something in there
• used green onion instead of red onion

Chanterelle fritatta

 This was very good!!

Pre-heated oven to 375. 

Started with 1 lb (cleaned, trimmed) chanterelle.  I cleaned them under cold water and then dried them with towels, cut them into 1/2" to 1" pieces.

With pan on 8, dry-cooked them, pouring off water ever 3-4 minutes until all water was gone (about 8 minutes).

Added ~2 tbsp butter cut into small cubes, a pinch salt, and 2 minced garlic cloves.  Cooked on 4 for about 5 minutes until browned a bit.  Added the leaves from 2 springs of thyme at the end.

Meanwhile, combined 7 eggs, 1/4 cup heavy cream + 3/4 cup whole milk, 1/2 tsp salt, black pepper, and 1 cup grated sharp cheddar.

Added in mushroom mixture.

Poured into pie dish (I didn't pre-grease it and it was fine).  Cooked 30 min, then grated a bit of parm on top and broiled for a few more minutes.

Delicious!! 

Green chicken

 I think we made this:  https://www.indianhealthyrecipes.com/hariyali-chicken-green-chicken/

 It was good, but let's try it again to finalize. 

Persian style chicken mushroom barley soup

This was very good!

Here it is.  We used 2 packages (16 oz) of mushrooms.  other than that we did it to the directions.