In this long-awaited sequel to her million-copy bestseller Healthy Homestyle Cooking, Evelyn Tribole proves once and for all that home cooking can be just like Grandma used to make--minus the fat and fuss! From easy oven-baked goodies like Spiced Apple Muffins to down-home Sunday dinners like Barbecue Pot Roast with Roasted Garlic Mashed Potatoes, these innovative new recipes will have your family clamoring for more, more, more! And with no hard-to-find ingredients or time-consuming techniques, you'll have no problem using these recipes again and again.
This dish may sound complicated at first, but don’t let it fool you. It’s easy to make, yet elegant to serve. If you can roll up a cake jelly-roll style or form the dough for cinnamon rolls, you can make this. In this recipe, you roll a cooked egg mixture instead of a cake or dough. The filling is made from cooked, savory vegetables. Calories, fat, and cholesterol were reduced by: - Replacing most of the whole eggs with egg whites
- Eliminating the butter for cooking the vegetables
- Using reduced-fat cheese
- Using 1 percent milk instead of whole milk
Makes 8 servings
SOUFFLE:
5 egg yolks
2 tablespoons unbleached or all-purpose flour
1/4 teaspoon salt
3/4 cup 1 percent milk
10 egg whites
1 teaspoon cream of tartar
FILLING:
2 potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 ounces bulk turkey ham (not slices), chopped
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
1 1/2 cups salsa
TO MAKE THE SOUFFLE: Preheat the oven to 400 degrees. Coat a 15 by 10-inch baking dish with nonstick spray. Line with waxed paper, then coat the waxed paper with nonstick spray.
In a medium bowl, using an electric mixer set on high speed, beat the egg yolks for 5 minutes, or until thickened and lemon colored. Reduce the speed to medium and beat in the flour and salt. When incorporated,
beat in the milk.
In a large, clean bowl, beat the egg whites on high speed with clean, dry beaters until foamy. Add the cream of tartar and beat until stiff peaks form when the beaters are lifted. Fold into the yolk mixture. Spread
into the prepared baking dish. Bake for 20 minutes, or until golden. Cool on a rack for 5 minutes.
TO MAKE THE FILLING: Meanwhile, coat a large skillet with nonstick spray and warm over medium-high heat. Add the potatoes, peppers, onion, oregano, and salt and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Stir in the turkey ham and remove from the heat.
Carefully invert the warm soufflé onto a clean kitchen towel. Peel off the waxed paper. Top evenly with the filling. Sprinkle with the cheese. Beginning at a short end, roll up, jelly-roll style. Place, seam side down, on a serving plate. Serve warm or at room temperature. Cut into 8 slices and serve with the salsa.
Per serving: 155 calories, 12 g protein, 15 g carbohydrates, 5 g fat, 2 g saturated fat, 143 mg cholesterol, 853 mg sodium, 3 g fiber
