Broccoli and Goat Cheese Souffles...plus a game of tag!!

I was very nervous making my first soufflé. I had always heard they were tricky and hard to make. My experience couldn't have been any more different from that description. This was easy peasy and a fabulous way to use some of my free goat cheese. Not to mention mighty, mighty tasty!

Broccoli and Goat Cheese Soufflé
from Eating Well
Serves 2-4

• 1 1/2 cups finely chopped broccoli florets
• 1 Tb. butter
• 1 Tb. extra virgin olive oil
• 2 Tb. AP flour
• 1 1/4 cups low-fat milk
• 1 tsp dry mustard
• 1/4 tsp Italian seasoning 
• 1/2 cup crumbled goat cheese (mine was spreadable and while it may have had a different texture, the taste was fine)
• 3 large eggs, separated
• 2 large egg whites
• 1/4 tsp cream of tartar

Preheat oven to 375°F. Coat four 10 oz ramekins with cooking spray and place them on a baking sheet. (I didn't have 10 oz ones...I used 7 oz ones and somehow it worked out fine...weird.)

Cook broccoli until tender-crisp, not all the way. Mine was a frozen steam-in-bag type and I just did 3/4 of the alloted time. Finely chop and set aside. 

Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust as needed to prevent mixture before getting too dark; it should be the color of caramel. 

Add milk, mustard, seasoning, and salt. Cook, whisking constantly, until thickened, about 1-2 minutes. 

Remove from heat and immediately whisk in egg yolks and cheese. This is the point that I almost fainted from the deliciousness of that smell! Seriously, I was floored by how good it smelled.

Beat the 5 egg whites in a medium bowl until soft peaks form. 

Add cream of tartar and continue beating until stiff peaks form. 

Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. 

Transfer to the prepared ramekins or soufflé dish.

Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately. 

Nutritional Information (per soufflé): 254 calories; 17 g fat (8 g sat, 6 g mono); 184 mg cholesterol; 10 g carbohydrates; 16 g protein; 1 g fiber; 398 mg sodium; 199 mg potassium.

The nutrition info is the reason that it serves 2-4. It makes 4 soufflés. I couldn't figure out anything I wanted to serve on the side, however, so we just both had 2 soufflés. I was very impressed with the way these turned out...very yummy and super easy so don't be scared! Try them! :)

Sorry I haven't posted in a week. The beach weekend was fabulous of course :) but it threw my schedule off. And then I got sick mid-week and I still haven't caught up on laundry or house chores. I need to get a handle on it this week though since the wedding is less than 2 weeks away! I tried on my dress last night and it actually looks better than it did when I first got it. Woohoo! I guess I forgot that I lost some weight since July.  ;) haha I didn't take many pictures over the weekend...and all the ones I did take were of the beach, not people. Oh well. It sure was beautiful there.

And now for the game of tag! I stole this from Brittany's blog because I do love answering questions! :)

What’s this mean? It means I’ve been slated to answer 8 quick questions about myself and to tag some of my BFFs in return. Here goes:

1. Milk Chocolate or Dark Chocolate?
Dark! 

2. What’s your favorite color?
Red

3. Do you have any creative hobbies?
Does baking count? :) 

4. What was your favorite subject in school? 
English

5. What is your favorite season? Why?
I hope everyone already knows this...FALL! Of course, Fall. pumpkins and apples and beautiful weather and football! It's the perfect season!

6. Who inspires you to sing like crazy when nobody is around? Anything done by those Glee kids. :)

7. What’s your favorite dessert? Can you make it?
Chocolate Torte from Provino's. It's beyond fabulous. I haven't tried to replicate it yet...I figure that would be extremely dangerous knowing how to make the best thing I've ever tasted. 

8. How did you learn to cook? 
I helped around in the kitchen when I was little with my mom and dad and I have been baking cookies since I was 12. Trial and error along with copious amounts of Food Network taught me how to cook. When you're trying to save money, cooking at home everyday is the best option...and that gives me 7 days a week to learn. :)

And now for my tags!

Italian Strawberry

Awkwardly Marisha

The Miller's

Tunes and Spoons

Healthy Tipping Point 

Meals and Miles

Keep it goin' ladies! :) Until next time... ♥