I can’t believe it’s been about a year since I last did a What I Ate Wednesday post! (Here are my first three: 1, 2, and 3.) I’d like to say I’ll try to do more of these posts, but in reality, my daily eats generally aren’t always interesting (I’m still stuck on my cottage cheese in the morning! :) ). There is a random day that is pretty fun though, and this day was one of them…enjoy! (more…)
Posts Tagged ‘Cottage Cheese’
This is my third time participating in Jenn’s What I Ate Wednesday (here is my first and here is my second)…I know I don’t participate as much as some people, but I hope I’ve given someone out there some meal inspiration! It’s actually more of a challenge than it seems to photograph everything you eat in a day (it’s really time-consuming and makes you think more than you normally would about what you’re ingesting), and this has caused me to gain even more respect for bloggers who post every meal they eat, every day of the week (Kath immediately comes to mind!). Anyway, hope you enjoy my eats of the day! (more…)
This is my second time participating (here is my first) in Jenn’s What I Ate Wednesday and this month is all about loving your veggies…fun, right? I knew right away that I wanted to participate. If you’re a food voyeur (I know I am), dig right in! (more…)
The lovely Jenn of Peas and Crayons has been hosting What I Ate Wednesday for a while now and it’s always looked like fun, so I decided it was time to participate! (Plus, who doesn’t like to see what other people eat? Like Jenn mentioned, I think there’s a little bit of a food voyeur in all of us. ;) ) (more…)
Campari tomatoes are deep red, round tomatoes that are usually sold on the vine. They’re sweet and juicy and I think they taste a lot like cherry tomatoes (they also look similar to cherry tomatoes, only larger). Campari tomatoes are the perfect tomatoes for stuffing because in addition to their great flavor, they’re big enough to get a decent amount of filling inside.
The filling I use in this recipe is a combination of three cheeses (mozzarella, Parmesan, and cottage cheese), which I puree until smooth. The end result is a cheesy mixture with a consistency similar to ricotta, but much more flavorful. If you’re pressed for time, feel free to just use ricotta instead.
Paired with thick-sliced multigrain bread or garlic toast this makes a delicious summer lunch!
(Yield: 2 servings)
Small handful fresh parsley
Small handful fresh chives
2 c baby spinach, lightly packed
2 TB toasted pine nuts
2 oz mozzarella cheese
1/2 oz fresh Parmesan cheese
1/2 c low-fat cottage cheese
1/8 tsp garlic powder
Salt and pepper
6 campari tomatoes
1 tsp olive oil
1/2 tsp balsamic vinegar
Finely mince 1 TB parsley and 1 TB chives and set aside. Coarsely chop 1 TB parsley and 1 TB chives and toss with the baby spinach. Arrange the spinach mixture on a large serving plate or 2 smaller plates. Sprinkle the pine nuts on top.
In a food processor, process the mozzarella until finely shredded, then pulse in the Parmesan; add the cottage cheese and process until smooth (it will look like ricotta cheese). Transfer the cheese mixture to a small bowl and stir in the garlic powder, reserved minced parsley and chives, and salt and pepper to taste.
Cut off a small slice from the bottom of each tomato so they stand straight up. Slice the tops off of each tomato, then remove the seeds and pulp from inside. Spoon the cheese mixture into each and put their tops back on.
Gratin of any form is wonderful comfort food. In place of the milk/cream, I used a cottage cheese purée in this gratin. The day after making this I turned the leftovers into creamy cauliflower soup by puréeing what was left (I added a little water to thin it out), heating it up, and topping it with a sprinkle of chives.
(Yield: 4 servings)
~3 c cauliflower, cut into bite-size pieces
3 c fresh baby spinach or ~3/4 c frozen baby spinach
1 small onion, diced
2 cloves garlic, minced
½ TB olive oil
1/3 c low-fat cottage cheese
1/3 c water
¼ tsp salt
1/8 tsp pepper
1 tsp flour
1 tsp butter or olive oil (to grease the pan)
2 oz sharp Cheddar cheese, shredded (optional, for topping)
Preheat the oven to 400F. Steam the cauliflower and spinach for 3-5 minutes to lightly soften, then drain the veggies. Sauté the onion in ½ TB olive oil over medium heat until translucent, then add the garlic and sauté for another two minutes. In a blender, purée the cottage cheese, water, salt, pepper, and flour. Grease a small casserole dish; add the steamed cauliflower and spinach and the sautéed onion and garlic; pour the cottage cheese purée on top. Bake for 30-35 minutes, or until the cauliflower is soft and starting to brown at the edges. Sprinkle the cheese on top and bake (or broil, if you want the top golden brown) for 1-2 minutes, or until the cheese is melted.
Alternative Breadcrumb Topping: You can mix a handful of breadcrumbs with your favorite fresh minced herbs (parsley, chives, and basil work well) and a drizzle of olive oil, and top the gratin with this mixture. After you top the veggies with the breadcrumbs, broil the gratin for a couple of minutes so that it browns. Or if you prefer, you can omit the topping altogether, since it’s the dish is still full of flavor.
If You Don’t Do Dairy: You can thicken up some vegetable stock with a roux. Heat 1 TB olive oil and stir in 1 TB of flour; let the flour cook gently for ~2 minutes. Whisk in ~1 cup of stock and season to taste with salt and pepper. Use this thickened stock in place of the cottage cheese purée.
Blintzes make a perfect weekend brunch. Imagine this…it’s Saturday morning, you’re slowly waking up to the sunlight streaming in your window and the birds chirping…you get up and brew your coffee (what’s better than the smell of coffee brewing in the morning?) and your stomach starts to growl, leaving you wondering what to eat. Since it’s a little too late for breakfast (it is Saturday, you’re entitled to sleep in!) and too early for lunch you decide to have brunch. Luckily, this recipe only takes about 15 minutes to make.
(Yield: Serves 2: makes 4 blintzes total, 2 per serving)
4 crêpes (store bought or homemade if you’ve got the time)
1 tsp butter (to butter the casserole dish)
¾ c low-fat cottage cheese (strain out the whey if it’s there’s a lot of liquid; you can see how to do that here)
1 oz Neufchatel cheese
1 egg white
1 tsp honey
½ tsp vanilla
1 ½ c frozen berries of your choice
1 TB honey
1 tsp cornstarch (mixed with splash of cold water)
Preheat oven to 425F. Mix all ingredients for the filling. If you like your cheese very smooth you can process it in a blender or food processor (I didn’t bother doing this step). Divide the filling evenly between the four crêpes and roll up each one (burrito-style). Butter a casserole dish and place the crêpes seam-side down in the dish; bake for 12-15 minutes, or until golden on top.
Put the berries and honey in a covered pot and heat on medium for ~8 minutes, stirring occasionally (don’t cook the berries down too much, it’s nice to have a few whole berries). Add the cornstarch and boil for ~2 minutes, stirring constantly. Turn off the heat and allow the berry sauce to cool slightly.
Top the blintzes with the berry sauce and serve.
Note on the Topping: If you prefer, instead of making your own berry topping you can use your favorite preserves.
What is the difference between crustless quiche and frittata?, you might be wondering. As far as I can tell, not much. The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs. The end products end up being slightly different…quiche has a lighter and more delicate texture, while frittata is denser.
In my recipe for crustless quiche I lighten it up by replacing cream with a purée of low-fat cottage cheese and milk…it actually has a very creamy consistency and does a good job of simulating real cream. It makes me wonder, what else could this low-fat, high-protein cream-substitute be used for? (Ah, the joys of experimentation in the kitchen.)
One of my favorite things about quiche is its flavor versatility. You can make it with virtually any cheese/meat/veggies you want. I made a BLT (bacon, lettuce, tomato) version with turkey bacon, spinach instead of lettuce (for the simple reason that wilted lettuce in my quiche didn’t appeal to me), and diced tomato on top.
(Yield: 1 entrée-sized portion)
1 tsp olive oil
2 slices turkey bacon, finely chopped
½ c frozen spinach
¼ c low-fat cottage cheese (I used 1% milkfat)
¼ c low-fat milk (I used 1% milkfat)
2 egg whites
1 TB all-purpose flour
About 1 tsp butter (to grease the pan)
¾ c cherry tomatoes, quartered
Preheat the oven to 350F. Sauté the turkey bacon in the olive oil over medium heat until crispy; add the spinach and sauté for about 2 minutes. Allow the bacon/spinach mixture to cool slightly. In a blender, purée the cottage cheese and milk until smooth; add the egg, egg whites, flour, and pepper and blend until just mixed. In a bowl, combine the bacon/spinach mixture with the egg mixture. Grease a small pan (about 6” in diameter) with butter. Pour the quiche mixture into the greased pan and bake for 20 minutes or until the quiche is set and the edges and bottom are golden brown and slightly crispy. Turn the quiche out onto a plate and top with the diced tomato.