SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
SPINACH-AND-CHEESE SOUFFLE
Steps:
- Preheat the oven to 350 degrees. Use the oil to coat a 2-quart souffle dish. Set aside.
- Cook the spinach over medium-high heat, stirring until wilted, 2 to 3 minutes. Drain well, pressing out excess liquid.
- Puree in a food processor the spinach, ricotta, feta, salt, pepper and lemon zest. Scrape into a bowl and stir in 3 of the egg whites. Whip the remaining whites to soft peaks and gently fold them into the spinach mixture. Pour into the prepared dish and bake until set, about 40 minutes. Spoon onto plates and serve immediately.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 729 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESE SPINACH SOUFFLE
Make and share this Cheese Spinach Souffle recipe from Food.com.
Provided by Phil Franco
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes.
- Gradually add milk or cream, stirring constantly; cook 2-3 minutes.
- Season with salt and pepper. Beat egg yolks until thick and lemon-colored.
- Turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese.
- Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole.
- Set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish.
- Makes about 6 -1 cup servings.
- Serve immediately.
Nutrition Facts : Calories 339.9, Fat 25.4, SaturatedFat 14.4, Cholesterol 273.1, Sodium 535.8, Carbohydrate 9.6, Fiber 0.4, Sugar 1.1, Protein 18.3
SPINACH SOUFFLE
This stuff is good! It is easy because you use a crockpot. We use it to dip nachos in and it is awesome! I can eat all of it! It is also a side dish too. It is great! The onion may be omitted if you do not like it.
Provided by Jamie Lynne
Categories Spinach
Time 2h5m
Yield 1 spinach souffle
Number Of Ingredients 8
Steps:
- Mix thawed and drained spinach together with onion.
- Beat remaining ingredients and blend in spinach mixture.
- Spoon mixture into a lightly buttered 3 1/2 quart crockpot and cook on high for 2-3 hours.
- Enjoy!
SOUFFLE OF SPINACH AND GOAT CHEESE
Provided by Florence Fabricant
Categories sauces and gravies, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
- Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
- Crumble cheese or cut into pieces and set aside.
- In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
- Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
- Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
- Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 597 milligrams, Sugar 4 grams, TransFat 0 grams
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