I Can Make That!

I'm the type of person that goes to a store, sees an article of clothing and says, "I can make that." Or a furniture store. Or flea market. Or mall. Or I go to a restaurant, try something on the menu, and say "I can make that." In this case, it usually is true. It also helps to know that I'm cheap. I'm not ashamed to admit it. Who doesn't love a bargain?

About a year ago, I noticed Garden Lites Souffles, which I thought looked interesting. They are vegetarian, low in calories, and all natural. They also come in interesting flavors like butternut squash souffle and roasted vegetable. However, when I saw that just one comes in a box for $4 a pop, I thought, "Shit! I can make that!"

And so I have!

Now, I'm sharing some of my post-souffle wisdom with you, that most important of which is that these don't necessarily have the same light texture of souffles, but more of a lighter quiche. It might have helped had I looked at an actual souffle recipe.

Ok, diabetes time! These seemed to be pretty good on the ol' blood sugar too. The only thing that is really a carb is the potato.

Broccoli Parmesan Souffle

Ingredients

1 head of broccoli

1 onion, chopped

2 cloves garlic, minced
1 medium-sized yukon gold potato (or any potato on hand)
1/3 c. grated Parmesan cheese 
5 - 6 egg whites
1 teaspoon baking powder
salt and pepper to taste

Method

1. Boil whole potato (do not peel! It will make the mixture too moist) and steam broccoli head. 
2. Saute onions and garlic until nice and brown. Season with salt and pepper.
3. Meanwhile, beat eggs whites for a long ass time....or until soft peaks form.
4. Let all the veggies cool down before pureeing the broccoli, onions, and garlic in the food processor, leaving small chunks in the mix. Use a potato ricer on the potato. If you don't have one, just mash it up. 
5. Preheat oven to 375. 
6. In a bowl, combine all the veggies and the parm cheese. Slowly, incorporate the egg whites by folding them in gently to the mixture. 
7. Grease ramekins or large muffin tin. Distribute mixture into bakeware. 
8. Bake for 35 to 40 minutes or until tops are slightly browned.

I think I'll try this recipe again, but will incorporate milk and cornstarch into the ingredients and maybe even reduce (or leave out the potato).