I’m debating as to whether or not I want a Kindle for Christmas. I seriously can’t decide. Any thoughts on this, dear readers?
See, I love reading…but I like to read last thing at night after crawling into bed. However, Mr. Prevention is a professional sleeper and he’s always in bed before me and always up after me. Weekends and weekdays alike. It’s a sore subject. Especially when I’m not *allowed* to have a bedside lamp on to get a little reading in at my desired reading time.
This leads me to my Kindle dilemma.
See, I prefer reading actual books…books with pages that have that smell to them. Yes, I love the way books smell. Please tell me I’m not alone. I like to dogear the pages and loan them to family and friends.
I’m the same way about cookbooks. Even if I had a Kindle, I’d never buy a Kindle version of a cookbook. I want to be able to take the cookbook in the kitchen with me and get food allllllllll over the pages as I cook away. You know, similar to my laptop (ha).
Same with magazines. I subscribe to quite a few, of which People and Cooking Light are two of my favorites. Today’s Dietitian, too, naturally.
In last month’s Cooking Light, there were a number of recipes that caught my eye. It seems I’ll go an issue or two with no recipes worthy of tearing out and then in other issues, I seem to rip out more pages then I leave behind. Last month, I ripped out a lot of pages and one of them was for this Bananas Foster Breakfast Strata recipe. I had to make it…sooner rather than later.
I can’t say it’s the healthiest breakfast ever, but hey, donuts are way worse 😉 And this recipe is PERFECT for the holidays because it serves a crowd (and/or reheats beautifully for many mornings to come!). I decreased the amount of bread (by 4 ounces) and also upped the portion size to make it a substantial meal. This strata is way too good for a too-modest portion. Promise!
- Cooking spray
- 1 Tbsp canola oil
- 1 Tbsp unsalted butter
- 3 medium bananas, sliced
- ½ cup dark rum
- 1 cup brown sugar
- ½ tsp salt
- 1 cup half-and-half
- ½ cup sugar
- 4 large eggs, lightly beaten
- 2 (12 oz) cans fat-free evaporated milk
- 1 (12 oz) French bread baguette, cut into ½-inch cubes
- ⅓ cup all-purpose flour
- ¼ cup (1 oz) walnuts, chopped
- ¼ cup brown sugar
- ¼ cup old-fashioned rolled oats
- ⅛ tsp salt
- 1 Tbsp canola oil
- Preheat oven to 350 F. Mist a 9 x 13-inch baking dish with cooking spray and set aside.
- To prepare strata, heat a large skillet over medium-high heat. Add oil and butter to pan; swirl until bubbling and hot. Add bananas; sauté 1 minute. Carefully add half of rum; cook 1-2 minutes. Add remaining rum, 1 cup brown sugar, and ½ teaspoon salt; cook 3 minutes or until bananas are soft; turn off heat and allow skillet and bananas to cool slightly.
- Meanwhile, whisk to combine the half-and-half, sugar, eggs, and evaporated milk in a large bowl. Add banana mixture and bread cubes, mixing well to saturate bread with wet ingredients.
- Transfer mixture to the prepared baking pan. Bake at 350 F for 20 minutes.
- To prepare streusel, combine flour, walnuts, and next 3 ingredients (through ⅛ teaspoon salt), mixing with a fork; mix in oil until mixture is crumbly. Remove strata from oven; sprinkle evenly with streusel. Bake an additional 30 minutes or until golden and set.
I visited sports medicine yesterday and left with “IT band syndrome” as the reason for my recent pain while doing squats, lunges, and stairs. This is what I get for my cardio sculpt class efforts – grr! Hopefully I feel up for a run during the Illini basketball game tonight. But first, work. 🙂