This quick and elegant ricotta souffle . . . is made from leftover vegetables
Cutting the vegetables into thin, julienne or matchstick strips helps them to cook faster. Also, spreading the mixture in a thin layer in a baking dish reduces oven time.
The souffle is served with bruschetta. It's a good way to use up leftover bread.
This meal contains 516 calories per serving with 23 percent of calories from fat.
• Any vegetables can be used. Make sure they are cooked through before adding to the cheese.
• Vegetables can be sliced in the food processor instead of cut into julienned strips.
• Bruschetta can be made with any bread.
• Preheat oven to 400 degrees.
• Make Ricotta Souffle.
• Prepare bruschetta topping.
• Toast bread in the same oven as the souffle for a few minutes just before the soufflé is finished.
Fred Tasker's wine suggestion: This dish would be nicely matched by a fat California or Australian chardonnay or a nice, fruity Beaujolais.
To buy: 1 medium zucchini, 1/4 pound mushrooms, 1 small bunch fresh basil, 1 small tomato, 8 ounces nonfat ricotta cheese, 1 package couscous, 1 container plain bread crumbs, 1 can olive oil spray and 1 baguette.
Staples: Carrots, onion, garlic, olive oil, egg, salt and black peppercorns.
Remove vegetables to a bowl and mix with ricotta cheese and egg. Add salt and pepper to taste. Spread in a thin layer in an 8-by-10-inch baking dish. Spread bread crumbs on top. Spray with olive oil spray. Bake 15 minutes. Sprinkle remaining 2 tablespoons chopped basil on top and serve. Makes 2 servings.
Per serving: 336 calories (25 percent from fat), 9.5 g fat (1.9 g saturated, 4.9 g monounsaturated), 156 mg cholesterol, 26.0 g protein, 38.1 g carbohydrates, 10.5 g fiber, 445 mg sodium.
Line a baking tray with foil. Cut baguette into 1-inch thick slices and place on the tray in the oven with Ricotta Soufflé. Toast until golden, about 3 minutes. Cut garlic clove in half and rub cut halves over bread slices. Toss diced tomato and olive oil together. Add salt and pepper to taste. Spoon over slices and serve. Makes 2 servings.
Per serving: 180 calories (19 percent from fat), 3.9 g fat (0.6 g saturated, 2.3 g monounsaturated), no cholesterol, 5.5 g protein, 31.3 g carbohydrates, 2.6 g fiber, 273 mg sodium.
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Interested in a private Judaic studies instructor for free? Let us know by clicking here.
((Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys.")