Asparagus and Cheese Souffle

Posted by Michele at 3:36 PM

Originally posted here on March 27, 2011 as "Leftovers"

I hate leftovers. Like, really, really hate them. It probably comes from the whole "waste not, want not" mentality that my mom had of food... If we had it, then we ate it. And, when there isnt a lot of money to waste, that is what you do. I didnt realize it so much then (I just hated the idea of eating the same thing over- with a few exceptions), but I do now. With one income, two kids who have decided they should eat like teenagers now, and a husband who enjoys his meals, we need to eat what we have. Sarah usually raids the fridge right before I'm about to toss stuff, so at least too much food doesnt go to waste, LOL. But still...It happens, and I realize that I need to find a solution and not just toss food that could have been eaten.

Some things, of course, cant have a new life. But it is amazing all the things that can!

Last night, we had a lovely family dinner with Peter's parents, Sarah, and us, and I made peppercorn marinated pork tenderloin, olive oil & garlic couscous, salad, snowflake potato rolls, and asparagus. With the exception of the salad, there were leftovers of everything. Rather than let that food go to waste, though, today has been a day of makeovers!

This morning started with my delicious spin on an old Vegetarian Times recipe (my version follows at the end of this post): asparagus & cheese soufflé . Quite a happy breakfast! It did mean that we didnt make the 9:30 Mass and did the 10am one at our local parish instead, but it was well worth it (especially since the homily was awesome). For lunch, I made a pork & asparagus salad with raspberry vinaigrette. You wouldnt know it was only 250 calories; it was extremely filling. Simply tossed some sliced pork and diced asparagus over a bed of baby greens that had been sprinkled with julienned carrots and a few tomato wedges. Drizzled some vinaigrette and voilà!

Of course, couscous... What to do with that couscous... I decided to use it to make a spin on tabouli. I tossed in some diced or julienned veggies (including the remaining asparagus), diced up the remaining few ounces of pork, added some of the delicious sundried tomato and seasoned feta I get at Whole Foods, and then mixed it with a tablespoon each of olive oil and lemon juice. It's delicious. I cant wait to serve it (alongside no less, the corned beef & cabbage and soda bread I'm making for a potluck at our house tonight).

If every leftover dinner could be turned into the next day's delicious makeover meals, I'd be sold! I guess I should really just think about it... Today could be every day... Maybe...

***

asparagus & cheese soufflé

3/4c unsweetened almond milk

1 tbsp unsalted butter

1 1/2 tbsp all-purpose flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp freshly ground nutmeg

2 large egg yolks (room temp)

4 large egg whites (room temp)

1/2tsp cream of tartar

1/2c grated swiss cheese (I actually use houlihan from Hendricks Raw Dairy)

1/4c grated parmesan cheese

2c of asparagus, steamed and diced

Preheat oven to 375. Place rack on lowest level. With no-cal "butter" spray, spray 2 8oz ramekins and place on the baking sheet.

To make the Bechamel sauce, warm the milk in one saucepan and then, in a large pan, melt the butter over medium heat. Stir in the flour (wooden spoon) until smooth and then whisk in the warm milk. Dont brown or scorch. Warm until the sauce begins to thicken (3-5 minutes), stirring often. Stir in the salt, pepper, and nutmeg, then whisk in the egg yolks, one at a time.

To make the Souffle, beat the 4 egg whites and cream of tarter in a stand mixer with the whisk attachment until they began to make forms that hold their shape. Do not overbeat.

Combine the cheese in a bowl. Using a rubber spatula, stir in a quarter of the beaten whites into the Bechamel. Pour the Bechamel into the center of the whites and fold together. With each fold, alternate and sprinkle in a handful of cheese and a handful of asparagus. Carefully spoon the mixture evenly into the two dishes. Put the baking sheet on the bottom rack.

Bake 20-25 minutes (23 minutes is perfect in my oven). They will be puffy and lightly browned. Do not overcook; the centers should be moist and slightly runny. Serve hot.

Makes 2 servings: 365 calories each serving