Salivation Sunday

"Avoid fruit and nuts. You are what you eat."
-Jim Davis

Hello! Happy Sunday everyone - I hope you are enjoying your weekend! Today I have an easy recipe to share with you for a weekend brunch or anytime for that matter. Enjoy!


"As for butter versus margarine, I trust cows more than chemists."
-Joan Gussow

Breakfast Souffle with Yogurt Sauce

Ingredients:

* Non-stick cooking spray
* 6 Tbsp granulated sugar & extra for sprinkling
* 9 eggs, whites and yolks separated
* 1 tsp vanilla extract
* 1/4 cup + 1 tsp sifted flour, divided
* Powdered sugar
* 3 Tbsp preserves (I use Raspberry, Blueberry & Blackberry)
* 1/2 cup blended low-fat vanilla yogurt

Equipment Needed:

* 8x8x2 casserole dish
* Electric mixer

Directions:

1.) Preheat oven to 375 degrees.
2.) Spray casserole w/non-stick spray & sprinkle a bit of sugar on bottom.
3.) Beat egg whites w/electric mixer in a clean bowl until frothy, about 30 secs.
4.) Slowly add 6 Tbsp sugar, beating as sugar is added, until soft peaks form.
5.) Beat egg yolks and vanilla with a fork in separate bowl, until blended.
6.) Fold egg yolk mixture slowly & gently into egg whites until incorporated.
7.) Slowly sprinkle w/flour, folding after each addition, until flour is mixed in.
8.) Pour into prepared dish.
9.) Bake 18-20 min, until golden brown and puffed.
10.) Sprinkle with powdered sugar.
11.) While souffle is baking, mix yogurt & preserves in a bowl to make sauce.
12.) Immediately scoop souffle into bowls & top with yogurt sauce.


"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."
-P.J. O'Rourke

Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

Quiche is now a classic dish of French cuisine, but it actually originated in Germany, in the medieval kingdom of Lothringen. Which the French later renamed Lorraine. The word 'quiche' is from the German 'Kuchen', meaning cake.


Hello! I hope everyone is doing well today. It is only 10:15 and I feel like I have done enough work to last the day!

I hope you enjoy the recipe I have for you today. It is easy to make and very tasty to eat. Feel free to substitute your favorite cheese for the gruyere.


"I am convinced that I am the one who introduced quiche to America."
-James Beard



Portobella Mushroom Quiche

Serves: 6

Ingredients:

* 1 premade pie crust
* 1 Tbsp extra virgin olive oil
* 1/2 cup red onion, finely chopped
* 1 pkg (6 oz) portobella mushrooms, diced
* 1/2 tsp pepper
* 4 large eggs
* 1 cup skim milk
* 1 tsp. garlic powder
* 1 cup gruyere, grated


Directions:

1.) Preheat oven to 450 degrees.
2.) Bring pie crust to room temp.
3.) Unroll crusts and firmly press into a quiche pan.
4.) Pierce crust all over with fork.
5.) Bake 8 min, but do not allow crust to brown.
6.) Set the crust aside.
7.) Reduce oven temp to 375 degrees.
8.) Heat olive oil in large skillet on medium-high, until oil faintly smokes.
9.) Add onions and cook, about 2 min.
10.) Add mushrooms and pepper, then cook about until mushrooms are tender.
11.) Remove from heat and let cool for 5 min.
12.) Whisk together eggs and milk in a mixing bowl.
13.) Season with garlic powder and pepper; set aside.
14.) Cover bottom of pie shell with the cheese.
15.) Spread onion-mushroom mixture evenly over cheese.
16.) Slowly pour egg mixture over each filled pie shell.
17.) Place quiche on center rack of oven.
18.) Bake 35-40 min or until knife inserted near center comes out clean.


Joke of the Day:

How come the egg could not draw a straight line?
Because it's ideas were scrambled.


Have a great day and remember: Go Ahead & Indulge!