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
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.
Beat in 4 egg yolks
Beat till fluffy 4 egg whites
Fold into mix
Pour into buttered soufflé dish..
Bake 350 for 30 min or more. I love my little oven which uses way less power then a great big oven.
Ready when light and golden and tooth pick comes out clean when put in.
Simple light cooking for a harvest summer or fall meal. Add a salad fresh from the garden to complete your light meal.
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
Photo & Words
by
Here I Am/Carrie
