… for the health of your family,
ellen and sally

Yes, you should eat fat.  Find out which and why.  Valerie Berkowitz is a Fat Expert, and no, she is not fat… well, she is 8 months pregnant with number four!  Fight obesity. Menus and Recipes. Tune in Friday, June 4th, Noon EST, www.BetterFoodChoicesRadio.com or listen for free on iTunes! 

… for the health of your family,
ellen and sally

…  for the health of your family,
ellen and sally

“Recipe contributor Regina Beidler is an Organic Valley dairy farmer who lives in the hills of central Vermont. She says, “My mother used to make cheese soufflé when I was a child. They’re so easy, yet so light and satisfying. It was one of my favorites. We could only have it on nights when we could be assured my father was home on time, because you know what happens to soufflés that sit too long!”

Ingredients
3 tablespoons Organic Valley Butter
3 tablespoons flour
1 cup Organic Valley Reduced Fat (2 %) Milk (or Whole Milk)
1 cup Organic Valley Cheddar, shredded (Raw Sharp, Sharp, Mild or Shredded)
3 Organic Valley large eggs, separated
1/2 teaspoon salt
1/8 teaspoon paprika

Directions:
Heat oven to 375 degrees. Butter a deep, 6-cup round soufflé or baking dish. Bring water to boil in a teapot and keep it warm while you make the soufflé base: Melt butter in a heavy saucepan over low flame. Stir in flour thoroughly. Cook, stirring often, 3-4 minutes. Whisk in milk until mixture is smooth. Cook mixture slowly, whisking often, 2-3 minutes (mixture will have thickened).

Sprinkle in the shredded cheese a little at a time, stirring each time until cheese is melted. Beat in the egg yolks, salt and paprika. Use a rubber spatula to scrape mixture to a large bowl. Let it cool to room temperature, stirring often.

Use electric beaters and a clean bowl to beat egg whites until stiff. Stir a quarter of the egg whites into the cheese mixture. Use a rubber spatula to gently fold in the remaining egg whites (but not too thoroughly; a few white streaks remaining is preferable).

Gently transfer mixture to prepared baking dish. Set the dish in a slightly large baking pan and add hot water to reach an inch up the sides of the inner dish. Bake soufflé until puffed and golden brown, about 35 minutes. Serve at once.

… for the health of your family,
ellen and sally

If you don’t know who your dairy farmer is, you many want to find out.  Meet Regina Beidler, our radio guest on Friday, May 7th.  Listen to why and how she and her husband became members of the Organic Valley Family of Farmers – how their years in Africa influenced their farming practices… fascinating story.  Regina will share some recipes, too. Tune in live (www.BetterFoodChoicesRadio.com) or listen on iTunes… for the health of your family,

ellen and sally

SIGN UP

Simply email jaimie@familyfoodexperts.com to let her know you are interested.  Or, click on SIGN UP! on our homepage.  It’s easy.

…  for the health of your family,
ellen and sally

… for the health of families,
ellen

… for the health of your family,
ellen

PREHEAT: Burner, medium

PAN: Medium to large sauce pan
TOOL: Immersion Blender, a soup maker’s best friend!

1 28 ounce can of Crushed Organic Tomatoes with Basil or Herbs

1 32 ounce carton of Organic Vegetable Broth, low-sodium

2 cups organic rice milk or organic heavy cream

Combine tomatoes and broth in sauce pan over moderate heat. When it begins to bubble, stir and add rice milk or cream. Reduce heat to low and let it continue to simmer gently for 15 minutes. Stir occasionally. Then take your immersion blender, place it in the middle of the pan, turn it on and blend until all the tomato bits are gone. Season as desired with sea salt. Sprinkle parsley flakes on top. Serve!

4 God-Made Colors: red, tan, white, green
4 Food Groups: fruit (tomatoes), vegetables (broth), grains or dairy, herbs

NOTES
We prefer the use of rice milk for a light and delicious soup. Heavy creamy is very rich and should be reserved for special dinners on occasion.

This soup is SO easy to make. The company making the organic crushed tomatoes with herbs has done the seasoning work for you. Enjoy it!

Tree of Life created this recipe and suggest you choose their brand of crushed tomatoes and vegetable broth. Go to www.treeoflife.com to find them in a store near you.

The good news is that is will be available in full as a podcast on iTunes soon.  We will notify you so you can download and listen from beginning to end.  Thank you for your understanding.

… for the health of families,
ellen