Recipes and Menus

Julia Childs' Cheese Soufflé

From the book "Julia and Jacques Cooking at Home" we get this wonderfully light and cheesey souffle' recipe. For those readers unfamiliar with souffle' here is a brief description. A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" which is exactly what happens to this combination of custard and egg whites. Really, you have to try one to understand the goodness and this is a great recipe to start with.

I suppose my mind was drawn to this recipe with all of the media surrounding the opening of the new motion picture, "Julie & Julia." The movie based on two true life stories revolves around a frustrated temp secretary Julie Powell (Amy Adams) whom embarks on a year-long culinary quest to cook all 524 recipes in Julia Child's Mastering the Art of French Cooking. She chronicles her trials and tribulations in a blog that catches on with the food crowd. The film also covers the years Child (Meryl Streep) and her husband Paul (Stanley Tucci) spent in Paris during the 1940s and 1950s, when he was a foreign diplomat who was eventually investigated by Senator Joseph McCarthy for alleged communist ties.

Anyway, I found this recipe delightful and hope that the movie also measures up, bon appétit!

Serves: 6 / Preparation time: 30 minutes / Total time: 1 hour, 30 minutes

Room temperature butter (about 1 tablespoon), for greasing mold and collar

2 to 3 tablespoons grated Parmesan cheese

4 tablespoons butter

4 1/2 tablespoons flour

1 1/2 cups hot milk

1/2 teaspoon salt

1/8 teaspoon freshly ground white pepper

1/4 teaspoon paprika

Grating of nutmeg

6 large egg yolks

7 large egg whites

5 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)

Arrange oven rack in the bottom third of the oven and preheat to 350 degrees.

Butter a 6 or 8 cup souffle mold and sprinkle the Parmesan cheese over the bottom and sides. Cut a length of parchment paper or foil long enough to wrap around the mold with a 2-inch overlap. Fold the sheet in half lengthwise for a 6- to 8-inch band, and butter it well on one side.

To prepare the béchamel, melt the 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon to make a smooth paste. Cook for about 2 minutes without allowing it to color.

Remove the pan from the heat, let it cool a moment, stirring, then pour in all of the hot milk at once, whisking rapidly to blend. Bring the sauce to a boil over medium heat, stirring and clearing the sides of the pan with the whisk.

Cook for 2 minutes, whisking, as the béchamel bubbles slowly and becomes as thick as mayonnaise. Remove it from the heat and whisk in the salt, pepper, paprika and nutmeg.

One at a time, whisk in the egg yolks.

In a large, perfectly clean bowl, beat the egg whites until they're stiff.

Scoop one-quarter of the egg whites into the béchamel and whisk into the warm sauce to lighten it. Then scrape about one-third of the lightened sauce back over the egg whites in the mixing bowl and sprinkle on a good handful of the grated Gruyere cheese. Fold in the sauce and cheese by rapidly cutting down to the bottom of the bowl with a rubber spatula, then drawing the beaten whites up from the bottom and sides, and turning them over into the sauce blend.

When almost blended, fold in half of the rest of the sauce and Gruyere cheese, then the remaining sauce and cheese. Work rapidly, and do not over-blend.

Scrape the soufflé mixture into the mold. Smooth the top, wrap the parchment band, buttered side in, around the mold to form a tight collar, rising 3 or 4 inches above the top. Fasten at the overlap with 2 straight pins. (The unbaked soufflé can stand at room temperature for about 30 to 45 minutes, away from drafts.)

When ready to bake, place the soufflé on the rack in the lower third of the preheated oven.

Bake the soufflé for 45 minutes or more, until it has puffed about 2 inches into the collar and the top is nicely browned and slightly firm to the touch.

To check whether it is done, open the oven quickly and plunge a long skewer into the side of the puff; withdraw it and close the oven. If the skewer has moist bits of soufflé clinging to it, your soufflé will be creamy inside (and may not hold its height); serve now if you like it that way, or bake for a few more minutes. If the skewer is almost clean, the soufflé is more set and will maintain its puffiness better.

As soon as the soufflé has been removed from the oven, withdraw the pins and unwrap the collar. Immediately bring it to the table.

To serve, hold your serving fork and spoon back-to-back and plunge them into the crust to pull it apart. Spoon out portions that include some of the crusty sides and top, as well as the soft center.

Sources:
"Julia and Jacques Cooking at Home" by Julia Child and Jacques Pépin
Detroit Free Press Susan M. Selasky for the Free Press Test Kitchen

Cheerios® breakfast bars

Around my house mornings are kind of hectic and getting anybody to sit down to a breakfast meal is a joke. I started searching for quick, nutritious breakfast solutions that would could be prepared ahead of time, eaten on the go and yet nutritious.

I found this recipe on the General Mills Cheerios® website and have simply loved it. Quick to make, just a simple grocery list with items often on sale or grocery coupons available. I substitute other fruit yogurt flavors and dried fruits such as cherry's, cranberry's, raisin's and apricots.

Nutritious and delicious you'll find this recipe works well for between meal snacks as well. So add these products to your shopping list, check for coupons and enjoy.

3    tablespoons butter or margarine
1    bag (10 oz) large marshmallows
6    cups MultiGrain Cheerios® cereal
1    container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt (or other flavors)
3/4    cup diced dried peaches (use other dried fruit or combine fruits for variety)

1.    Butter 8-inch square (2-quart) glass baking dish. In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute 30 seconds, stirring after 1 minute, until smooth. Stir in cereal until coated. Press about 4 cups mixture firmly in pan. Spread yogurt over top.
2.    Mix dried peaches and remaining cereal mixture (if cereal mixture has become firm, microwave uncovered on High 30 seconds to soften). Spread over top of yogurt; press firmly with dampened hands. Refrigerate until firm, about 30 minutes.
3.    For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.

For more nutritional information go to Cheerios®

Cream of Beans

Cream of Beans
Serves: 2

Ingredients

1 can		black beans without the juice (16 ounces)
1 cup		fat free or low fat milk
2 tablespoons		olive oil
1 clove		garlic, finely minced
2 tablespoons		white onion, finely chopped
1/4 cup		red or green pepper (2 ounces)
1/4 cup		chopped carrots (2 ounces)
2 tablespoons		chopped celery
		salt and pepper to taste

Directions

1. In a medium size pot, heat the olive oil at medium temperature, add the garlic and the onion and cook for 3 minutes. Add the rest of the vegetables and cook for 3-5 more minutes.
2. Add the beans and condiments (salt and pepper); mix, cover and bring to a boil. Boil for about 10 minutes.
3. Blend the mix in a blender/mixer and pour back into the pot. Add the milk and heat for a few minutes without bringing to a boil.

If desired, serve with sour cream, chopped tomato, avocado, chopped hot peppers, cilantro and hot corn tortillas.

Source: Why Milk?

Classic Guacamole

Classic Guacamole

Ingredients

• 4 ripe Fresh California avocados, seeded and peeled
• 2 Tbsp lemon juice
• 1 clove garlic, crushed
• 1 tomato, finely chopped
• ¼ Cup finely chopped onion
• ¼ tsp ground cumin
• 3 drops hot pepper sauce
• Tortilla chips

 

Instructions

1. Using a fork, coarsely mash avocado with lemon juice and garlic.

2. Stir in remaining ingredients to blend.

3. Garnish as desired and serve with tortilla chips.

Source: California Avocado Commission

Bacon, Avocado & Tomato Sandwich

It's quick, it's easy and so tasty!

Ingredients

• 2 slices of good quality wheat bread
• 4 slices of bacon
• avocado, sliced
• 3 to 4 slices of roma tomato
• cream cheese
• garlic salt
• ground pepper

Instructions

1. Cook 4 slices of bacon. Remove, drain bacon and allow to cool. Toast 2 slices of wheat bread as desired. Spread each slice of wheat bread with desired amount of cream cheese. Place bacon, slices of avocado, and slices of roma tomato on one side. Sprinkle very small amount of garlic salt on other slice of bread. Put together and Enjoy!!!

Broccoli Soup

Broccoli Soup

Preparation Time:  30 minutes

Number of Servings:  4

Ingredients:

3 cups chopped broccoli (or 2 10-ounce packages frozen broccoli)

1/2 cup diced celery

1/2 cup chopped onion

1 cup low sodium chicken broth

2 cups nonfat milk

2 Tbsp cornstarch

1/4 tsp salt

 Dash pepper

 Dash ground thyme

1/4 cup grated Swiss cheese

Directions:

Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes). Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted.

Source: The National Fruit and Vegetable Program

Avocado and Green Onion Party Dip

Preparation Time: 30 minutes
Number of Servings: 7

Ingredients:
1/2 medium avocado, seeded and peeled
1 cup low fat cottage cheese
3/4 cup plain, non-fat yogurt
1/2 cup sliced green onions
1/4 cup shredded carrots
1 Tbsp fresh lemon juice
1/4 cup non-fat mayonnaise
2 cups broccoli florets
1 cup cucumber slices
28 melba toast rounds

Directions:
Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with cut vegetables, crackers and melba toast rounds.

Source: Produce for Better Health

Preparation Time: 30 minutes
Number of Servings: 7

Ingredients:
1/2 medium avocado, seeded and peeled
1 cup low fat cottage cheese
3/4 cup plain, non-fat yogurt
1/2 cup sliced green onions
1/4 cup shredded carrots
1 Tbsp fresh lemon juice
1/4 cup non-fat mayonnaise
2 cups broccoli florets
1 cup cucumber slices
28 melba toast rounds

Directions:
Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with cut vegetables, crackers and melba toast rounds.

Source: Produce for Better Health

Versatile Green Onion Dip

4 ounces cream cheese or reduced-fat cream cheese

1/4 cup plain yogurt

3/4 cup coarsely chopped green onion

1/2 cup fresh parsley leaves, chopped

1/4 cup fresh lemon juice

salt

black pepper

Directions:
In a food processor, combine cream cheese, yogurt, green onions and parsley. Use care to dry green onions and parsley before adding to the food processor. Process until the mixture is smooth and light green. Season to taste with lemon juice, salt and pepper.

Delicious with a variety of crackers or cut vegetables such as green peppers, carrots, broccoli, tomatoes, etc.

4 ounces cream cheese or reduced-fat cream cheese

1/4 cup plain yogurt

3/4 cup coarsely chopped green onion

1/2 cup fresh parsley leaves, chopped

1/4 cup fresh lemon juice

salt

black pepper

Directions:
In a food processor, combine cream cheese, yogurt, green onions and parsley. Use care to dry green onions and parsley before adding to the food processor. Process until the mixture is smooth and light green. Season to taste with lemon juice, salt and pepper.

Delicious with a variety of crackers or cut vegetables such as green peppers, carrots, broccoli, tomatoes, etc.

Mini Octopus Macaroni & Cheese

This recipe from Kraft Foods adds novelty to the dinner options for those with kids. My experience is that even teenagers appreciate the uniqueness of this one. Hey try it out, I am sure you will be making it again and again.

I have cooked this in a microwave for for 30 seconds and used the the Kraft Easy Mac product to save time and clean-up. 

4 OSCAR MAYER Wieners
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

CUT wieners in half lengthwise with sharp knife, starting each cut about 1 inch from one of the ends of each wiener. Roll each wiener one-quarter turn and cut a second lengthwise slice in wiener, again starting about 1 inch from the uncut end. (This will form 4 "legs" of the "octopus.") Using a small knife or kitchen scissors, cut each leg lengthwise in half, about 1 inch from the uncut end, creating a total of 8 legs in each wiener. Poke 2 holes into the uncut portion of each wiener for the "eyes."
ADD wieners to pot of boiling water and cook as directed on package, watching each wiener turn into an octopus right before your eyes. Meanwhile, prepare Dinner as directed on pkg.
SPOON Dinner evenly into 4 small bowls; top each with an octopus.

KRAFT KITCHENS TIPS

Serving Suggestion
Serve this dish with your child's favorite vegetable, such as baby carrots or carrot coinsn

Size-Wise
For a special treat, combine these 2 popular foods for kids to create a fun main-dish.

Recipe and photo source: Krafts Foods

This recipe from Kraft Foods adds novelty to the dinner options for those with kids. My experience is that even teenagers appreciate the uniqueness of this one. Hey try it out, I am sure you will be making it again and again.

I have cooked this in a microwave for for 30 seconds and used the the Kraft Easy Mac product to save time and clean-up. 

4 OSCAR MAYER Wieners
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

CUT wieners in half lengthwise with sharp knife, starting each cut about 1 inch from one of the ends of each wiener. Roll each wiener one-quarter turn and cut a second lengthwise slice in wiener, again starting about 1 inch from the uncut end. (This will form 4 "legs" of the "octopus.") Using a small knife or kitchen scissors, cut each leg lengthwise in half, about 1 inch from the uncut end, creating a total of 8 legs in each wiener. Poke 2 holes into the uncut portion of each wiener for the "eyes."
ADD wieners to pot of boiling water and cook as directed on package, watching each wiener turn into an octopus right before your eyes. Meanwhile, prepare Dinner as directed on pkg.
SPOON Dinner evenly into 4 small bowls; top each with an octopus.

KRAFT KITCHENS TIPS

Serving Suggestion
Serve this dish with your child's favorite vegetable, such as baby carrots or carrot coinsn

Size-Wise
For a special treat, combine these 2 popular foods for kids to create a fun main-dish.

Recipe and photo source: Krafts Foods

Surf-Side Tuna Sandwiches

Yeild: 4 sandwiches
Prep: 20 minutes
Chill: 2 hours
Grill: 8 minutes

Ingredients

* 1 pound fresh or frozen tuna steaks
* 2 to 3 tablespoons olive oil or cooking oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon lemon juice
* 1 small red onion, very thinly sliced
* 1/3 to 1/2 cup mayonnaise
* 3 tablespoons dill pickle relish
* 1 teaspoon finely shredded lemon peel
* 1 tablespoon lemon juice
* 1 teaspoon minced garlic
* 1/2 teaspoon yellow mustard
* 4 6-inch long Italian-style or French-style rolls, halved lengthwise
* Sliced hard-cooked eggs, dill pickle slices, tomato slices (optional)
* Sprigs of fresh dill weed (optional)

Directions

1. Thaw tuna, if frozen. Brush tuna generously with oil; sprinkle with salt and pepper. Cover; chill 2 hours.

2. In a medium bowl combine the 1 tablespoon lemon juice with 2 cups water. Add onions and allow to soak for 15 minutes. Drain.

3. Remove tuna from refrigerator. Place tuna on the greased rack of an uncovered grill. Grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake easily when tested with a fork, turning once. Break into chunks with two forks.

4. In a small bowl stir together mayonnaise, relish, lemon peel, 1 tablespoon lemon juice, garlic, and mustard.

5. In a medium bowl toss tuna with mayonnaise mixture. Stir gently to combine.

6. Spoon mixture onto bottoms of rolls. Top with sliced hard-cooked eggs, dill pickle slices, and/or tomato slices, if desired, and some of the onions. Add a few sprigs of fresh dill. Top with remaining half of the roll.

Source: Better Homes and Gardens

Yeild: 4 sandwiches
Prep: 20 minutes
Chill: 2 hours
Grill: 8 minutes

Ingredients

* 1 pound fresh or frozen tuna steaks
* 2 to 3 tablespoons olive oil or cooking oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon lemon juice
* 1 small red onion, very thinly sliced
* 1/3 to 1/2 cup mayonnaise
* 3 tablespoons dill pickle relish
* 1 teaspoon finely shredded lemon peel
* 1 tablespoon lemon juice
* 1 teaspoon minced garlic
* 1/2 teaspoon yellow mustard
* 4 6-inch long Italian-style or French-style rolls, halved lengthwise
* Sliced hard-cooked eggs, dill pickle slices, tomato slices (optional)
* Sprigs of fresh dill weed (optional)

Directions

1. Thaw tuna, if frozen. Brush tuna generously with oil; sprinkle with salt and pepper. Cover; chill 2 hours.

2. In a medium bowl combine the 1 tablespoon lemon juice with 2 cups water. Add onions and allow to soak for 15 minutes. Drain.

3. Remove tuna from refrigerator. Place tuna on the greased rack of an uncovered grill. Grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake easily when tested with a fork, turning once. Break into chunks with two forks.

4. In a small bowl stir together mayonnaise, relish, lemon peel, 1 tablespoon lemon juice, garlic, and mustard.

5. In a medium bowl toss tuna with mayonnaise mixture. Stir gently to combine.

6. Spoon mixture onto bottoms of rolls. Top with sliced hard-cooked eggs, dill pickle slices, and/or tomato slices, if desired, and some of the onions. Add a few sprigs of fresh dill. Top with remaining half of the roll.

Source: Better Homes and Gardens