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November 8, 2010

Cooking with Carrie Vegetable Soufflé

As many of you have gardens or access to lots of fresh vegetables at this time of the year, here is a recipe that’s simple and light using fresh vegetables. 

Melt in pan           2 Tbsp butter

Blend in                2 Tbsp whole wheat flour

Stir in                    3/4 cup cold milk

Cook stirring till sauce thickens

Fold in                   1 1/2 cups choice of cheese

Fold in                   1 1/2 cup vegetables your choice

Season with          1 tsp sea salt and  whatever other herbs or spices goes good

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Looks like I have put in cottage cheese and mushrooms, kale, eggplant and  onions.  Be creative try whatever you have fridge or what is in the garden.  I always go with different ingredients.

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        Beat in                          4 egg yolks

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 Beat till fluffy                  4 egg whites

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                           Fold into mix 

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                       Pour into buttered soufflé dish..

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Bake 350 for 30 min or more.  I love my little oven which uses way less power then a great big oven.

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 Ready when light and golden and tooth pick comes out clean when put in.

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Simple light cooking for a harvest summer or fall meal.  Add a salad fresh from the garden to complete your light meal. 

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Simple meals and simple life

Hope everyone is enjoying healthy eating.

Wishing you a

Good Morning…  Good Afternoon…  Good Night…

Whatever it is to you

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by

Here I Am/Carrie