Souffle #2 and Apple Pork Roast

The broccoli souffle was even better than the sweet potato! Mmm. I used fresh steamed broccoli and topped it with panko bread crumbs drizzled with olive oil for a nice crispy topping. (Crushed corn flakes is another idea that I've been meaning to try.) I've actually made a similar dish before as a casserole - same mix of cream soup, mayo and cheese, with chicken cubes and frozen veggies. It's one of my favourite comfort foods.

The apple glazed pork roast was also delicious. I didn't start it until the afternoon so I set the cooker on high, and it cooked in less than 4 hours.

We had the roast and broccoli with wild rice. A great hearty meal.

Souffle #1 - Sweet potato

Tonight I made the first of the two souffles that rebaann posted - the sweet potato souffle. We both love sweet potato so I was stoked to see a sweet potato recipe.

I used 4 sweet potatoes but they weren't very large, and I don't think I scaled down the other ingredients accordingly. I cut the sugar to 3/4 cup, and it definitely could have used much less sugar than that. Less butter too (I used 2/3 cup). Oh, I skipped the pecans. The nuts we buy from the grocery store never seem to be very fresh.

Don't get me wrong... it was really delicious! Just a bit heavy (though the texture was really nice and light).

With baked trout, spaghetti squash, & orange juice - an orange meal.

I shall try souffle #2 later this week.

A Thanksgiving Two-fer

I love Thanksgiving, especially the traditional Thanksgiving food. Since I am planning what I need to buy for the three Thanksgiving meals that I am having this year, I thought I would share two of my favorite Thanksgiving side dishes.

They are both called souffles. Neither of them are your traditional egg white puffs, but they both contain eggs that make the texture lighter and airier. Hope you try one or both and like them as much as I do.

Sweet Potato Souffle
3 -4 large sweet potatoes, cut into large pieces
1 c. sugar
1 c. milk
3/4 stick of butter (or 2/3 stick if you prefer)
2 eggs
1 t. lemon juice (to preserve color)
brown sugar
pecans

Preheat oven to 350 degrees. Bring the sweet potatoes to a boil and cook until fork tender. Cool slightly and remove skins. Add the potatoes to a large mixing bowl and whip with the sugar, milk and butter. Add the eggs and whip. Stir in lemon juice.

Transfer to a grease casserole and top with a mixture of brown sugar and chopped pecans. Bake 1 1/2 hours, until set and browned on top.

Broccoli Souffle
2 10 oz. boxes of chopped broccoli
1 can cream of celery soup
1 c. mayonnaise
2 eggs, beaten
1 c. grated cheddar cheese
bread crumbs
melted butter

Cook the broccoli according to package directions, drain and cool. Set aside.

In a large mixing bowl, beat eggs and combine with soup, mayonnaise and cheese. Stir in the chopped broccoli. Pour into a greased casserole dish and sprinkle bread crumbs on top and drizzle with melted butter.

Bake at 400 degrees for 25 minutes. Serve hot for best flavor.