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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes

By Faith Durand,
TheKitchn.com





JewishWorldReview.com | Breakfast casseroles are delicious, but too few offer vegetarian options that are hearty enough to stand up to the sausage-laden classic breakfast dishes. Vegetarian breakfast casseroles often go extra-light, with fresh green vegetables or a smattering of herbs in the eggs. Well, not this one.


This is a hearty vegetarian breakfast casserole with all the rich, deep flavor you'd usually get from meat, but even better.


The flavor boost in this easy dish comes from two things: hot mustard and sun-dried tomatoes. Spicy mustard adds a piquant flavor -- not easily identifiable, but a strong supporting player in the background. (Don't worry -- this doesn't taste overwhelmingly of mustard!)


Then there are sun-dried tomatoes, preferably really good ones packed in oil (perhaps with some herbs) to give umami flavor and a little bit of meaty chew here and there. The cheddar adds great flavor to the mix, too. If you're feeling fancy, throw in a few leaves of rosemary or thyme, but it doesn't need it.



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This dish is truly hearty; it's packed with more potatoes than I usually put in a casserole of this size. But the texture is still light and even fluffy, thanks to the shredded potatoes, which don't weigh this down like cubed potatoes can.


It's a great make-ahead breakfast. Make a pan of this and serve for brunch -- or just to take a wedge with you to the office every morning for a few days.





CHEESY POTATO BREAKFAST CASSEROLE WITH CHEDDAR AND SUN-DRIED TOMATOes

Makes: 8 to 10 servings


  • 1 tablespoon unsalted butter

  • 1 small onion, diced

  • 6 cloves garlic, minced

  • 2/3 cup sun-dried tomatoes, preferably oil-packed, sliced into thin strips

  • 9 large eggs

  • 3 tablespoons hot mustard

  • 1 cup whole milk

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon freshly cracked black pepper

  • 2 cups shredded Cheddar cheese

  • 6 cups (or 1 pound) shredded frozen potatoes


Lightly grease a 9- by 13-inch baking dish with nonstick spray or olive oil. In a large skillet, heat the butter over medium heat until it melts and foams up. Add the onion and garlic and cook for 5 minutes, or until the onion has softened. Add the sun-dried tomatoes and cook for about 5 minutes or they are fragrant and the onion is nearly translucent and beginning to brown around the edges. Turn off the heat.

In a separate bowl, beat the eggs thoroughly with the mustard. Whisk in the milk. Stir in the salt and black pepper. Fold in the Cheddar cheese, frozen potatoes and vegetables from the skillet. Transfer the mixture to the baking dish. (At this point the casserole can be baked immediately or covered and refrigerated for up to 24 hours.)

Bake at 350 F for 35 to 45 minutes, or until the eggs are firm and the top is slightly golden. Serve immediately with a fresh salad or fruit.


(Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

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