Good stuff we've been eatin'

We don't usually try out so many new things within such a short period of time, but we've been inspired these past couple of weeks by some recipes found in the magazines Sunset and Mothering, and all of them have been exceptional! The first two and the last one are tasty ways to get in some good spinach, and they are all yummy!

Veggie Enchiladas -- these were a bit spicy and super delicious, and they got better every day (though it didn't take us too long to finish them off)!

Spinach Dinner Salad with Sesame Tofu -- this salad has a kick to it and is quite filling. I would have never considered putting radishes and apples and celery together in anything, but they come together nicely.

Curried Carrot Coconut Soup -- we used plain, non-fat yogurt on top...mmm....


Mat's special banana bread. Hmm... I have this recipe written on a the back of a receipt somewhere. I'll have to find it!

Spinach Strata, with all our substitutions :) This is an incredible dish!!!
1 med. onion, finely chopped
3 tbs unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 tsp freshly grated nutmeg (ours was in powder form and freshly shaken from a bottle)
1 1/2 c. cooked spinach (or what we used: 10-oz pkg of frozen spinach, thawed with all the excess liquid squeezed out)
8 c. French of Italian bread, cut in 1-inch cubes (we used whole wheat bread from a sliced loaf)
2 c. Gruyere cheese, coarsely grated (we used sharp cheddar, but Swiss cheese also works)
1 c. Parmesan cheese, finely grated (we used the bottled stuff)
9 large eggs
2 3/4 c. milk (I think we used soymilk or rice milk)
2 tbs. Dijon mustard

In large, heavy skillet over medium heat, saute onion in butter until soft (about 5 minutes). Add salt, pepper, and nutmeg, and continue cooking 1 minute. Stir in spinach. Remove from heat and set aside.

Spread out 1/3 bread cubes in well-buttered baking dish. Top with 1/3 spinach mixture and 1/3 each type of cheese. Repeat layering twice with remaining bread, spinach, and cheeses.

In large bowl, whisk together eggs, milk, and mustard. Slowly and evenly, pour this mixture over strata. Cover with plastic wrap and chill at least 8 hours, up to 24 hours.

The next day, let strata stand at room temperature 30 minutes while preheating oven to 350 degrees F. Bake uncovered in middle of oven until golden brown and cooked through (45-55 minutes). Serves 6-8.