Individual Spinach Souffles

1-1/2 Tbsp.  Butter, plus more for pans

1/3 cup grated parmesan, divided

1-1/2 Tbsp. Flour

2/3 cup Milk

1/2 lb fresh spinach, blanched, drained and chopped

Salt and pepper to taste

1 Rbsp. Lemon juice

1/4 tsp. Nutmeg

6 eggs, separated, discarding 1 yolk or reusing for a different dish

1/2 cup cheddar cheese

Preheat oven to 375 degrees. Generously butter a muffin tin or 6 4-oz ramekins. Sprinkle parmesan into the bottom of each. In a saucepan, melt rhe butter. Add the flour and stir th make a roux. Cook, stirring constantly, for 2 minutes. Stir in milk and cook for 1 minute. Turn off heat and stir in salt, pepper, lemon juice, nutmeg and spinach. Stir in the egg yolks and cheese into the hit mixture. In a mixing bowl, beat the egg whites with a pinch of salt until stiff peak. Fold the egg whites into the spinach mixture. Divide the mixture between the ramekins it muffin pans and bake for 20 minutes. Makes 6 servings. (Ramekins)

Recipe by: Laurel Woodward

Note** I use Pam spray for my muffin tins. I also plan to try freezing 1 to see how well they freeze and thaw and taste after. Also plan to try with other ingredients to. I will update afterwards. 

Lemon Blueberry Dutch Pancake

 

Lemon Blueberry Dutch Pancake

Ingredients

4 eggs

1/2 cup milk

1/2 cup flour

1 tsp vanilla

1/4 sp salt

3 TBSP sugar

2 TBSP meltedf butter

Zest of lemon

Place all ingredients in a blender. Blend until smooth. Melt 2 TBSP of butter in an oven safe skillet over medium high heat. Add 1 cup of blueberriesthen immediately add the batter and transfer to a 450 degree oven for 15 minuters. It will puff up in the oven but will collapse as it cools. To serve dust with powdered sugar if you wish an drizzle with maple syrup.

Notes; I used a hand mixer the 2nd time I made and turned out just fine. I also used lemon juice instead of lemon zest. You can use different fruit with this but if lemon don't with it omit it.

Baked eggs with Taleggio

Baked eggs with Taleggio

4 tsp unsalted butter

8 tbsp heavy cream

4 oz Taleggio cheese, sliced into 4 equal pieces

8 large eggs

4 tsp finely chopped fresh thyme

Kosher salt and cracked black pepper

Preheat the oven to 375 degrees. Grease four 1-cup ramekins with 1/2 tsp butter each. Bring a small pot of water to boil, and reduce the heat to a simmer.

Pour 1 tbsp of the cream into each ramekin. Cut each slice of the Taleggio in half and put 2 pieces on top of the cream in each ramekin. Plop 2 eggs into each ramekin. Top with the chopped thyme. Top each dish with the remaining cream and 1/2 tsp of butter.

Place the ramekins into a baking dish. Pour the simmering hot water into the dish, enough to fill the dish up the sides of the ramekins. Bake the eggs in the oven until the eggs are ooked and jiggle just a bit, 7-10 minutes. There should be no hint of uncoagulated egg. (Ask your guests how they like their eggs.) Season with salt and pepper and serve.

STRAWBERRY FLAX CHIA BLEND PUDDING

STRAWBERRY FLAX CHIA BLEND PUDDING

Ingredients:
2 tbsp Carrington Farms Flax Chia blend
1/2 cup almond milk
1 cup chopped strawberries

Directions:
Stir Flax Chia blend and almond milk in a glass container and let chill in fridge for at least two hours. When set, layer strawberries and pudding in a small glass or jar as pictured. Enjoy!

Recipe from:

https://carringtonfarms.com/…/strawberry-flax-chia-blend-p…/

Blueberry Banana Overnight Oatmeal

Blueberry Banana Overnight Oatmeal

1/2 cup rolled oats (I used GF oats)

1 mashed banana

2 TB Chia Seeds

1 tsp vanilla

1/4 tsp Cinnamon

2 TB Honey

3/4 to 1 cup of Milk (use any you like)

1/2 cup blueberries

Stir all ingredients together and half between 2 mason jars. Place in the fridge overnight. You can eat as is or you can microwave it for 1 to 2 minutes depending on how hot you want your oatmeal. Add more fruit if you like.

Note I added about 1 TB of sugar to mine to make it a little more sweeter. You can also use maple syrup in place of honey if you like.