Laura the Cook, Using Produce at the Speed of Light

Laura has been cooking every night so far this week, and she will probably be cooking again tonight.  I’ve been working late, helping get an exhibit ready for opening this afternoon.  I should be at work, but I am at home, sick, and as an assistant/long-term-temp/lackey/etc. my presence is not absolutely vital to the exhibit.  I’m bummed, though, about being at home.  But, better at home than at work if I might be fainting or retching or some other awful thing.

Anyway, wah wah wah, woe to me, etc.  Laura cooked us the most lovely, tasty and soothing casserole last night, Squash Strata.

Nom, Casserole

Squash Strata

  • 1 roasted butternut squash, kabocha, pumpkin, or other squash, peeled and cubed
  • 4 slices whole wheat bread, cubed
  • 4 eggs
  • 2 cups milk
  • 2 tsp butter
  • 1/4 cup dried tomatoes
  • 1/2 cup dried mushrooms
  • 1 large onion
  • 1 tbsp Sage
  • 1/2 tsp nutmeg
  • 1 tsp cumin
  • Salt and Pepper
  • 4 oz sharp cheese (Such as Atwell’s Gold)
  1. Pre-heat oven to 350F
  2. Reconstitute the mushrooms in boiling water.  When they are soft, slice or chop.
  3. Saute the onion, tomato, mushroom, sage and another other herbs/spices you might like (garlic, thyme, etc) until soft and browning
  4. Remove onion mixture from heat, and stir in bread cubes until well mixed.
  5. Spread the bread/onion mix into a large, lightly greased baking pan.
  6. Beat together the milk and eggs.
  7. Pour the milk mixture over the bread in the pan evenly.
  8. Bake for about 45 minutes, or until the strata is just set in the middle.
  9. Sprinkle with cheese and pop back in the oven for a minute or two to melt the cheese.  Enjoy.

Roasted Kabocha Squash


Shitake Mushrooms, Reconstituted

Sage Leaves

Pan full of goodies

So I tried to write this out as a normal person would make the strata.  Laura used the roasted kabocha above, and then added a nearly a whole other pumpkin.  The strata was mostly squash, which is fine by me.  Something that easy on my stomach was just what I need, along with a pot of echinacea-lemon-honey-ginger tea.

Our cure-all tea. All it needs is some brandy or whisky and I would be all set to sleep for the rest of the day.

The lemons Laura bought are certainly appreciated right now.  As is the enormous amount of ginger she bought earlier in the season.  I think I am going to go nap now, or watch a bad movie and knit.  Both sound really nice.  Stay well, being sick stinks.

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3 Responses to Laura the Cook, Using Produce at the Speed of Light

  1. cheryl says:

    hope you feel better soon.

  2. Dad says:

    Get well soon sweetie. Love Dad

  3. Pingback: Something Old, Something New | The Lovely Locavore Ladies of Boston

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