Better-than-your-Picaddilly's Carrot Souffle

I don't know about you, but I grew up eating lunches and dinners with my family (especially when my Mee Maw and Pee Paw were around) at Picadilly Cafeteria.  In case you've never been to - or heard about - a Picadilly, it's essentially a cafeteria where you walk through the line and pick out your salad, entree, vegetable (or two...or three...in my case), bread, and dessert.  In case your interested, here's a sample of their menu selections.

When I was a kid, I ALWAYS picked out a Jell-O bowl (you know the kind cut into little squares) and carrot souffle.  The rest of my choices would vary from visit to visit, but I could NEVER go without picking up both of my favorite items.  Looking back, I don't really understand my fascination with the Jell-O bowls...maybe it was the combination of the whipped cream with the Jell-O, I'm not quite sure.  Regardless, the carrot souffle is a dish that I still dream about as an adult.  For a kid that didn't really enjoy cooked carrots growing up, Picadilly's carrot souffle was like heaven (and dessert) wrapped in the guise of a vegetable!

Although the official website describes the carrot souffle as "subtly sweet" and "one of Picadilly's most popular dishes," I can assure you that there is nothing subtly sweet about the cafeteria's version of the dish; and honestly, that's probably why it's one of their most popular dishes!  So, when I started looking into recreating the dish, I expected it to contain quite a bit of butter and sugar.  However, I DID NOT expect the traditional Picadilly recipe to have:

• 8T (yes, that's TABLESPOONS) of butter;
• 1C of white sugar; and
• 2T brown sugar.

WOWZA - that's quite the nutritional profile, isn't it?!

My version is just as delectable as my memory recalls, but with only 1T Smart Balance, 1/4C sugar-free maple syrup, and 1-3 packets of stevia, it is MUCH healthier.  Plus, my version includes the added protein of organic plain Greek yogurt, reduces the cholesterol by only using egg whites, adds a flavorful punch with nutmeg and ginger, and pumps up the nutrition with the addition of raisins and unsweetened coconut.

I'd say that's a home run on all accounts, wouldn't you?!

Better-than-your-Picadilly's Carrot Souffle
Serves 6

1 lb. carrots, peeled and diced
1/8C plain Greek yogurt (or sour cream)
2 egg whites
1T Smart Balance (or butter)
1/4C sugar-free maple syrup (or regular)
1-3 stevia packets (I only used one)
1/2tsp vanilla extract
1T all-purpose flour
1/2tsp baking powder
1/2tsp cinnamon
1/8tsp nutmeg
pinch ground ginger
pinch salt
1/3C raisins, soaked in boiling water to reconstitute
1/4C unsweetened, shredded coconut

Directions:

• Preheat the oven to 350 degrees.
• Boil the carrots until tender (6-8 minutes).
• Drain and place the carrots into a food processor.
• Pulse until lightly pulverized.
• Add the plain Greek yogurt, egg whites, Smart Balance, maple syrup, stevia packets, and vanilla extract.
• Process until smooth.
• Add the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• Process until smooth.
• Add the reconstituted raisins and coconut.
• Pulse 2-3 times, just to incorporate.
• Pour into a non-stick baking dish.
• Bake for 45 minutes.
• Serve warm - as a side dish for dinner - or with a drizzle of maple syrup, and a dollop of vanilla ice cream, for dessert!

Oh hello Lola!

(See, I wasn't kidding when I said she was always around when food is being prepared!)

Question of the Day:

Did you eat at Picadilly (or a similar type of cafeteria) growing up?  What are your memories of eating there?
OR
Have you ever dared to make a souffle?!  If so, what kind?  Cheese?  Chocolate?  Carrot?!

Blessings,
Ally and Bo

Light and Lemon-y Pasta

Night before last I was (strangely) craving pasta.  Usually, pasta is not my thing.  I'm not sure why, but I just don't really crave it...maybe it's because I usually find it to be too heavy and unsatisfying.  More times than not, I end up making it for Bo, and throwing together something else completely for myself.

Not two night ago.

Surprisingly, I actually wanted pasta, AND I wanted the last of our summer tomatoes.  So, I threw together a light and lemon-y pasta dish that satisfied all of my cravings.  The result was colorful, nutritionally balanced, and - most importantly - delicious!

Light and Lemon-y Pasta
Serves 2

2 campari tomatoes, diced
2 handfuls of spinach, torn
zest of 1 lemon
1 1/2C uncooked pasta
1/2 lemon (squeezed to remove juice)
1/2T EVOO
1/4C Parmesan
salt and pepper, to taste
1/2 avocado, diced

Directions:

• Add the diced tomatoes, torn spinach, and lemon zest to a large mixing bowl.
• Cook the pasta according to package directions.
• While the pasta is cooking, whisk together the lemon juice and EVOO.
• Once the pasta is cooked, drain it and then immediately add it to the tomato/spinach/lemon zest mixture.  Toss together.
• Add the Parmesan cheese, and then pour the lemon juice and EVOO dressing on top.
• Toss to incorporate and melt the cheese.
• Season with salt and pepper to taste.
• Garnish with avocado chunks, and serve quickly (before the avocado turn brown).

Oh hi Lola!  

(Thanks for poppin' in!)

You can always count on Lola to be close by whenever food is involved...surprisingly, she loves ALL food (i.e. not just meat and peanut butter).  Even if I am cooking a vegan/vegetarian dish, she is directly under-foot and intently interested (and hopeful that I might drop a mouthful - or two)!

I captured the perfect lighting in the picture below (probably my favorite out of the bunch).  You can really see all of the dish's colors in this one:

• red from the tomatoes;
• green from the spinach and avocado;
• brown from the pasta;
• yellow from the lemon zest; and
• flecks of white from the Parmesan cheese.  

Hmm...hmmm...good!

As a TOTAL tangent: 

Look at how much my hair is growing!

Remember when is was THIS short?!

(That was last Thanksgiving...less than a year ago!)

Now it is just above my shoulders, and I can almost pull it into a full ponytail.  

For now, I am just going to keep letting it grow.  I don't really have any specific length in mind...as long as it continues to look healthy and shiny then I will just keep letting it get longer.  Who knows, maybe one day it will get this long...

Question of the Day:

What's your favorite pasta shape? Macaroni? Penne? Spaghetti? Lasagna? Shell? Orzo?

Personally, I like shells and penne because they capture lots of yummy sauce inside! :)

Blessings,
Ally and Bo