For a soufflé — it is fast and easy, and I love the fact I can make lots and freeze them. I also love the fact I can mix it all together and don’t have to separate the eggs and beat the whites and fold in. You put it a pot and bake or freeze until needed.
4 Tablespoons (½ stick) Butter
4 Cups Chopped Yellow Onions (2 large) Or 1 bag of chopped and frozen onions — defrosted and water squeezed out of it.
¼ cup flour — I used Coconut Flour.
¼ teaspoon Grated Nutmeg
¼ cup Heavy Cream
6 Large Eggs Or 8 Small Eggs.
1 small container of Cottage Cheese
3 pounds Frozen Chopped Spinach, defrosted, and water squeezed out of it. (It’s very important to squeeze as much water out of it as possible.)
½ Cup Grated Parmesan Cheese
½ Cup Grated Romano Cheese½ Cup Shredded Mozzarella Cheese
1 Tablespoon Krazy Janes Salt and Pepper
1 Tablespoon Garlic Pepper Salt (Either the Krazy Janes or The Brewe Chef will work. Not both!)
Lots of chopped garlic, some ginger and Basil — It can take lots!
Mix the cottage cheese, 6 large eggs (or 8 small eggs), spices, cream, flour, butter, nutmeg and spinach and onions in a large bowl. Mix it all together and that is when I can either cook it in a large soufflé dish or place into individual dishes and freeze until ready to use.
Small individual dishes cook in 35 minutes at 350 pre-heated oven or until the top is a golden brown. One large dish cook for an hour at 375 pre-heated oven or until the top is a golden brown.
Margi Kyle is the managing editor for LKNConnect.com. She is also, “The Color Doctor”, and has built an astounding portfolio from the ever-important ‘Designer’s perspective’. Never idle, this Professional Interior Designer has contributed to this industry as an Interior Designer, Television Host, Mentor, Keynote Speaker, Educator, and Writer. Margi has Taught Interior Design of over 45 years and is the executive director for We Make Color Easy, The Dewey Color System. You can book a seminar or color course with her by emailing her at [email protected].
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