It’s bread week and I’m talking all things bread! Bread loaves, bread slices, bread crumbs, you name it, I’m making it! Bread is a staple in cultures all around the world and I want to showcase some of my favorite ways to use it. As always, download our shopping list here and get started on your carb-loving week!
Monday: Basil Vegetable Strata
Time: Prep: 40 min. + chilling; Bake: 1 hour + standing
3 teaspoons canola oil, divided
3/4 pound fresh mushrooms,
1 cup (about 1/2 large) sweet onion, finely chopped
1 large sweet red pepper, cut into strips
1 large sweet yellow pepper, thin strips
1 medium leek, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
10 slices whole wheat bread, cut into 1-inch pieces
1 1/2 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
8 large eggs
4 large egg whites
2-1/2 cups milk (any kind)
1/4 cup chopped fresh basil
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir 8-10 minutes or until tender. Remove from pan.
In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir 6-8 minutes or until golden brown. Add onion to mushrooms.
Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir 6-8 minutes or until leek is tender. Stir in sauteed mushrooms and onion.
In a 13x9 in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.
Preheat oven to 350 degrees. Remove strata from refrigerator while oven heats.
Bake, covered, 50 minutes. Bake, uncovered, 10-15 minutes longer or until lightly browned and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Enjoy!
Adapted from: tasteofhome.com
Tuesday: Turkey a la King
Time: 25 minutes
1 medium onion, chopped
1 large rib of celery, sliced
1/4 cup bell pepper (any kind, green is traditional), diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/4 cup milk (any kind)
3 cups cooked turkey, sliced
6 slices Ciabatta bread, toasted
In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in flour and sugar until a paste forms.
Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve over sliced toast. Enjoy!
Recipe from my family cookbook
Wednesday: Crab Cakes
Servings: 4 Time: 35 minutes
1 pound very good quality crab meat, shredded
11/2 tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
Salt and pepper, to taste
1 1/2 tablespoons mayonnaise
1/2 teaspoon ground dry mustard
1 dash hot pepper sauce
Preheat oven broiler.
Mix together crab meat, bread crumbs, parsley, salt and pepper.
Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
Broil for 10 to 15 minutes, until lightly brown. Enjoy!
Recipe slightly adapted from: allrecipes.com
Thursday: Best-Ever Meatloaf
Time: 90 minutes
2 large eggs
2/3 cup milk (any kind)
3 slices whole-wheat bread, torn
1 small onion, chopped
1/2 cup carrot, grated
1 cup mozzarella cheese, shredded
1 tablespoon fresh parsley, minced
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon mustard
Preheat oven to 350 degrees.
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed.
Stir in the onion, carrot, cheese and seasonings.
Crumble beef over mixture and mix well.
Shape into a loaf in a shallow baking pan. Bake, uncovered, for 45 minutes.
Combine the sauce, sugar and mustard and spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160 degrees, occasionally spooning remaining sauce mixture over loaf.
Let stand 10 minutes before serving. Enjoy!
Recipe adapted from: the food network
Friday: Broccoli & Cheese Bread Bowl
Time: 30 minutes
1 onion, diced
4 garlic cloves, minced
1 tablespoon butter
3 tablespoons all-purpose flour
4 cup chicken broth (or vegetable broth)
4 cups low fat milk
12 ounces of small fresh broccoli florets (about 5 cups)
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 1/2 cups shredded sharp cheddar cheese
6 small round loaves of bread
Place a large stockpot over medium heat. Add the butter, onions, and garlic. Saute for 3-4 minutes to soften. Then add the flour and stir well so that the flour coats the onion pieces.
Pour in the broth and low fat milk. Then stir in the broccoli florets, sea salt, cayenne pepper, and nutmeg. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the largest broccoli florets are tender.
Finally stir in the shredded cheese. Stir to thicken the soup as the cheese melts. Then turn off the heat and set aside while you prepare the bread bowl.
To prepare the bread bowl, cut a thin slice off the top of the round bread. Hollow out bottom portion of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use, such as croutons). Repeat with remaining loaves. Ladle soup into each bread bowl and serve immediately. Enjoy!
Julie is a stay-at-home mom of two girls and with a passion for all things food. She loves growing, cooking, and, of course, eating food! She started meal planning years ago to stay organized and eliminate food (and money!) waste and started sharing it on her own blog, Season Generously.