Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Wednesday, March 07, 2012

Cooking Light ~ Eggs

This month we have decided to celebrate a Sign of Spring ~ fresh eggs!
I went to Cooking light on-line to find the recipe for a fluffy egg soufflé. When I saw the menu, I decided we needed something with veggies. I saw the perfect recipe here on CookingLight .

Lemon-Scented Broccoli Soufflé
3/4 pound finely chopped broccoli (Frozen)
1/3 cup all-purpose flour
1 1/2 cups 1% low-fat milk
1/3 cup fat-free sour cream
1 tablespoon grated lemon rind
3/4 teaspoon salt
3 large egg yolks
1 garlic clove, minced
6 large egg whites
Cooking spray
Preparation
Preheat oven to 325°.
Cook broccoli in boiling water 4 minutes or until tender (or use frozen broccoli that is thawed). Drain. Cool to room temperature on paper towels.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.
Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven.


Bake at 325° for 40 minutes. Serve immediately ~ before it falls.
Now let's see what everyone else has brought for our Celebration of Spring . . .
Jerry has the appetizer ~ Bacon and Egg Tarts
Val is bringing a Greek Lemon Soup
Roz has a Wild Rice, Asparagus and Goat Cheese Fritatta
Giz is Bringing Rhubarb Custard Bars
Y'all enjoy~
Sandi

4 comments:

bellini said...

This is something I know I would love Sandi even if I am intimidated to make my own soufflés. Thanks for bringing it along!

Jerry said...

this looks wonderful Sandi - perfect for a spring menu!

Pauline said...

Hi there,

we've recently launched the site RecipesUS.com where users can search through hundreds of thousands of recipes from American food sites and food blogs.

We noticed that you have a great number of tasty recipes in your blog (http://whistlestopcooking.blogspot.com/) and we would like to suggest you have a look at our Top Food Blogs section here: http://www.recipesus.com/top-food-blogs

If you want to add your food blog to the list and have your recipes indexed on RecipesUS.com all you have to do is follow the instructions here: http://www.recipesus.com/add-your-food-blog

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Warm regards,
Pauline
RecipesUS.com, Hittarecept.se, Findeopskrifter.dk, Alleoppskrifter.no, Todareceta.es

Roz said...

I've never attempted to make a soufflé Sandi, but you've got me inspired after reading this recipe and drooling over your photos! What a perfect recipe for this springtime theme on eggs! Happy Spring (soon)!

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