Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Cheese Soufflé with Fresh Corn

Cheese Soufflé with Fresh Corn

1 1/2 cups fresh corn kernels (about 3 ears)
1 cup skim milk
1/2 cup all-purpose flour
1/2 cup fat-free cottage cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 large egg yolks
1 cup (4 ounces) reduced-fat extra-sharp cheddar cheese
4 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
Cooking spray

Preheat oven to 400°.
Place first 8 ingredients in a food processor; process until blended, scraping sides of processor bowl once. Add cheddar cheese; pulse 2 times or until well-blended. Spoon corn mixture into a large bowl.
Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture. Pour mixture into a 2 1/2 quart souffle dish coated with cooking spray.
Place souffle in a 400° oven; immediately reduce oven temperature to 375°, and bake 45 minutes or until puffy and golden.
Yield: 6 servings (serving size: 1 cup)

CALORIES 187(29% from fat); FAT 6.1g (sat 2.8g,mono 1.8g,poly 0.6g); PROTEIN 14.9g; CHOLESTEROL 87mg; CALCIUM 239mg; SODIUM 467mg; FIBER 1.5g; IRON 1mg; CARBOHYDRATE 19.1g
Cooking Light, JUNE 1997

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