Sometimes the culinary side of my brain starts talking to the lazy side of my brain. One day the conversation went like this, CS: “I wonder if I can make a soufflé that is mainly egg whites and then add some Saucy Mama Tarragon Lemon Mustard for flavor.” LS: “That sounds like too hard of challenge and what if it collapses?” CS: “Ahhh come on, it is fun to play in the kitchen! And we could add veggies and there is some prosciutto that has to be used up and baby spinach…and onion…” LS: “Ohhh now that is sounding good ~ how about some cheese to?.” CS: “Sold! Come on it is time to play in the kitchen!”
Seriously now, this soufflé rocked! Gorgeous billowing puffs of egg whites infused with Saucy Mama Tarragon Lemon Mustard. Who could resist? I even made it gluten-free and low in fat! Need I say more? Let’s get cooking!
Skinny Mini Tarragon Lemon Mustard Soufflé (gluten-free)
6 egg whites
1/4 cup cornmeal
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
1/4 cup chopped mushrooms
3 thin slices prosciutto, chopped
1 garlic clove, minced
2 teaspoons olive oil
2 cups fresh baby spinach, slightly chopped
1/3 cup gluten-free flour blend (all-purpose flour subs if you aren’t GF)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Saucy Mama Tarragon Lemon Mustard
1 cup plus 2 tablespoons low-free milk
1 egg yolk, lightly beaten
1/4 teaspoon cream of tartar
1/4 cup shredded Parmesan cheese
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Spray 7 ramekins with cooking spray and sprinkle with cornmeal.
In a skillet, saute the onion, red pepper, mushrooms, prosciutto, and garlic in oil for 5 minutes.
Add spinach; cook until wilted. Stir in the flour (I used King Arthur Gluten-Free flour blend),
salt and pepper until blended.
Mix the mustard into the milk and gradually add to veggies in skillet. Bring to a boil and cook,
stirring for 2 minutes to thicken.
Transfer to a large bowl. Stir a small amount of the hot mixture into egg yolk; return all to the bowl, stir constantly until mixed. Set aside to cool.
In a large mixing bowl, whip egg whites and cream of tartar until stiff peaks form. Fold into vegetable mixture. Spoon into prepared ramekins. Sprinkle with cheese.
Bake at 350 degrees for 22-25 minutes or until tops are puffed and centers are set.
Serve immediately with a 1/2 teaspoon of Saucy Mama Tarragon Lemon Mustard and a sprig of parsley.
Serves 7 ~ one per serving.
There are 50 bloggers competing for $500 gift card along with a $500 spa gift card! WoWseRs in “Skinny Mama – Cooking with Mustard” Recipe Contest. I love the Saucy Mama challenge that is presented before the bloggers, “recipes must adhere to guidlines for at least one nationally recognized diet plan like Jenny Craig, Weight Watchers, Dukan Diet, Biggest Loser Diet, low-calorie, low glycemic index diet, South Beach, HCG diet, and gluten-free.” I love to create healthy food, and I am always watching my weight. It gets so darn hard when you get as old as ME!
NOW THIS IS FOR YOU!!!
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I am hosting a Saucy Mama Mustard Giveaway! Saucy Mama is giving away three bottles of their delicious mustard to one lucky reader! The Saucy Mama condiment kit will include: Saucy Mama Tarragon Lemon Mustard, Smoky Garlic Mustard and Saucy Mama Dijon! To participate, you can do any or all of the following; please leave a separate comment for each so I can count it as another entry:
1. Leave a comment telling me your favorite condiment.
2. “Like” Saucy Mama on Facebook and leave a comment there letting Saucy Mama what you think of my mustard cooking!
This giveaway ends Monday, March 5 at 9PM EST; after that the winner will be randomly chosen and notified by email.
Good luck to all!
Disclaimer: I was provided with Saucy Mama’s Mustard Products as mentioned above for the purpose of the contest. All opinions are 100% mine. And I freely say, I LoVE Saucy Mama products!!!
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CooKinG PhoTo ALbUm!