I have been in and out of airports quite a lot in the past two weeks and all the flying was getting on my nerves. It is pathetic how I’m on the top level of airlines’ frequent flyer programs year after year. This is the one area of my life I wish could be different. I’m adventurous only in a spiritual sense — meaning in my thinking and imagination. My physical self is unbelievably timid and just wants to be home. When Angela was a toddler, I took her to Shanghai to see my parents and my childhood friends. They asked her what she wanted to be when she grew up and Angela said she’d like to be a tree on Filbert St. That homebound gene came from me.
Today, I heard that the 2nd season of Marco Polo will again shoot in three remote countries. In the 1st season, I only had to be in one of them, but in the new season I will most likely be in all three countries. I was stressed out just thinking about all the flying I will have to do, and the long months away from my family.
I had to bake some yummy treats after I heard the news. The kitchen is my refuge, my shrink. Before I came to the US, I had never heard of shrinks. The first time I learned of Freud’s Couch I couldn’t understand how anyone would feel better after letting their time, money, and precious life experiences spill out like vomit.
I’ve saved a lot money and breath cooking in the kitchen instead of lying on the couch. I free associate better with a mixer in hand.
These Soufflés are light and fluffy and they were made mostly of egg whites, which is great if you are on a reduced carb, or gluten free diet. This was the first time I ever made soufflés and I was curious how they would turn out. I was staring at the oven almost the entire time watching them rise. My excitement grew as the soufflés rose higher and higher in the oven, but the minute I took them out they started to deflate. It was a good thing the kids were already home when they came out of the oven. They should be eaten within 15 minutes before they lose the fluffiness.
Chocolate Banana Soufflés Ingredients:
2 ripe medium bananas, mashed
2 tsp cornstarch
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
2 large egg whites
3 tbsp sugar (I used 2 tbsp of xylitol and it was sweet enough)
Preheat over to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.
In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.
In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.
Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400°F for 15 minutes. Serve immediately.
Recipe adapted from Baking Bites