Today’s recipe is brought to you by Mary, a Heal n Cure patient. A soufflé is lightly baked made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory side dish.
All the spices mentioned in this recipe can be found at www.penzeys.com
The night before:
Soak 8-10 walnut halves overnight in filtered water, keep in refrigerator.
4 cups of fresh CURLY PARSLEY. Rinse well and trim stems. Spread out on a towel to air dry for an hour or more. Store in refrigerator overnight in a plastic bag with a paper towel with the bag open.
Run the following ingredient through a spice grinder.
2 t. whole fenugreek seeds. Don’t put in whole seeds into this recipe without grinding first or use 2 t. dried fenugreek. Set aside for the following day.
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The day you make this recipe:
Preheat oven to 250 degrees.
HERB MIXTURE:
Process, pulse PARSLEY, through food processor in stages, till you get +2 cups roughly processed parsley. Do not make it a puree, just very roughly chop the delicate herbs. Set aside in a large bowl.
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In a food processor add the following:
- The 2 cups of fresh parsley just roughly processed
- The 2 t. Fenugreek processed the night before
- 1/2 c. fresh Cilantro, stems removed
- 1 1/2 T. Penzeys freeze dried shallots
- 2 T. dried Parsley flakes (optiona)
- 1 1/2 T. dried Dill Weed
- 1 1/2 t. dried mint leaves
- 1/4 t. Penzeys dried Roasted Garlic
- 1-2 T. Extra Virgin Olive Oil
- The walnuts soaked from the previous night
- 1/2 c. of fresh Spinach chopped
- Very small bunch of fresh peeled finely chopped Tumeric (optional)
- 3/4 t. Penzey’s Sumac Berries Turkish ground
Pulse gently till all is still roughly chopped together, maybe 8-10 pulses is needed.
Place the HERB Mixture aside in a very large bowl.
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EGG MIXTURE:
- Separate 8 egg whites from yolks, and set aside.
- Make sure that NO TRACE of egg yolk is in with the egg whites.
- Place egg whites in a VERY CLEAN stand mixer bowl with whisk attachment.
- Sprinkle with 1/4 t. fresh Cream of Tartar.
- Whip egg whites on MEDIUM LOW speed until foamy 2-3 minutes.
- Increase speed to MEDIUM HIGH and whip till STIFF Peak stage just starts to form, 2 minutes or more.
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For egg yolks add 1/2 t. Spice Islands Lemon Pepper.
Using an immersion blender whip egg YOLKS for 90 seconds and set aside.
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Into egg whites mixture GENTLY FOLD in the beaten egg yolks till no more yellow streaks.
GENTLY FOLD in HERB MIXTURE from above into egg mixture.
Pour a small amount of extra virgin olive oil in a 9″ x 9″ oven safe Pyrex casserole dish to coat the bottom and sides.
Add the COMBINED HERB EGG mixture into the baking dish, scraping the bowl.
- Crumble on top with 2 T. Non Fat Sheep’s Milk Feta Cheese.
Bake at 250 degrees for about 30-35 minutes. It’s done when a knife inserted in the center comes out clean. Serve with mini baby cucumbers, sliced radishes, fresh mint leaves. Squeeze lemon juice on Fage non-fat Greek yogurt sprinkled with dried dill weed and dried mint flakes. Serve this with Mary’s Eggplant, Tomato, Okra, Lentil, Spiced Stew also on this website.
Note: *Replace natural sugar with stevia to assist with weight loss
