An Expanded Garlic-Cheese Biscuit—Muffin Recipe

😃 — WOW — 😃

I just realized. . .This is recipe #2,000!!!

I think some variety of this will be my go-to 'bread' recipe. In fact, next time I make this, I might try baking it in a loaf pan. There are other variations I'd also like to experiment with. Different spices, seasoning and other flours. I thought I only had 1/2c corn flour, but I was wrong, I found another package, or I would have made up the difference with buckwheat flour. In spite of the name, buckwheat flour is actually also gluten-free. I also bought coconut flour the other day when I shopped. Ohhh, so many fun possibilities! Here's today's recipe though, which is just a bit of an expansion on the original one I posted last week.

Preheat your oven to 375° In a big glass bowl, whisk together:

1c almond flour

1c corn flour

1T baking powder

2T ground flax seed

Put these ingredients in your blender and pulse until they're mixed, then blend a minute or so:

14-16oz. cottage cheese
6 cloves of garlic
3 jumbo eggs

1T± dry oregano

1/2T dry dill

1/2T garlic salt

Pour the blender contents into the flour bowl and stir until well mixed. Then add whatever cheese you like in whatever amount you want. Today I used about 2 cups of Taco Blend cheese.

Spoon the batter into paper lined muffin tins or directly into silicone muffin pans. Add more shredded cheese to the top of each, or sprinkle them with Everything Bagel Seasoning.

Bake 25-30 minutes or until the tops are lightly browned. Cool, then serve with. . .Well. . .Just about anything! . . .Lin

2 'Fruits' and 2 Cheeses

A really simple, throw-together bowl, to create for whenever you're hungry. Today, this was lunch with a pot of wonderful, Black Tartary Buckwheat tea, and a little honey. . .

1/2c± 4% cottage cheese

5 grape tomatoes

1 ripe apricot

grated sharp Irish cheese

fresh ground black pepper

Now that Summer truly has arrived, I'm finding I almost want to spend less time putting big pots of food together. More a grab and go mentality right now, so I can be outside in the yard, and on the deck, with my dogs as much as possible. The big stuff will still get interspersed here and there though 😉 . . . Lin

Pears, Pecans and Cottage Cheese

This has become a favorite, quick, go-to of mine.

Since I don't have rules about certain foods being eaten only at a specific time of day, I'll have it for breakfast, an evening snack, lunch and even dinner if it sounds good.

Put some cottage cheese in a bowl, slice in a perfectly ripe Bartlett pear, dust well with pumpkin pie spice and a sprinkle of turbinado or coconut sugar for crunch, and to wake up the flavors. Grind some black pepper over this, add a good amount of grated Gruyere cheese and add some pecan (or walnut) halves or pieces.

Mmmm, it's really good. . .Lin

Spicy Mango and Cheese

1/2 perfectly ripe pink and green mango

ground cinnamon and/or nutmeg 

black pepper

1/2c± cottage cheese

shredded pepperjack cheese

Try as I might. . .it's so hard for me to eliminate my sugar cravings, or at least channel them into something healthier. I've found a few ways, this being the most recent. Peel and slice half a mango into a pretty glass bowl to make yourself feel it's a special dessert 😉 shake on cinnamon or nutmeg, just out of the container, not mixed with sugar. Add a grind or shake of some really good black pepper* Top with cottage cheese and pepper jack cheese.

Mmmmm! This is SO good! 

Mangos are really interesting to me. I'm not a peach person at all, yet these remind me of a peach infused with pine. . .and I love them! Papayas are great dried. I've never had a fresh one, but I hear they're really good with lime. When I was at Aldi's last week the papayas and mangos both looked great.

Time to be adventurous I think! . . Lin

*Pepper is really good on certain fruits, especially pears!  If I can find some good fresh ones this summer, at a farmers market, I'm thinking I might can them, simmering them with brown sugar, cinnamon, nutmeg and peppercorns!

Cinnamon-Pepper Fruit and Cheese

• 1 MacIntosh apple
• 1 ripe Bartlett pear
• 1-2t turbinado sugar
• 1±t ground cinnamon
• a big grind of black pepper
• ⅔c cottage cheese
• ¼-⅓c grated Parmesan cheese
• fresh orange zest
• more ground black pepper

Peel and core the apple and cut it into a small-medium glass bowl. Cut up the unpeeled pear and add it to the bowl. Sprinkle the fruit with the sugar, cinnamon and pepper, mix then add the cottage cheese and Parmesan. Stir this in just a little. Top with orange zest and another couple grinds of fresh black pepper. This makes 2-3 small servings. It would be so good with pancakes, grilled fish, chicken, or just by itself. . .Lin

Bird's Nest

A Nancy-Kinda-Breakfast - My daughter is the one who got me thinking: 'cottage cheese for breakfast!' This is a high protein, but, no-animal-died-to-provide-this, breakfast. A win-win!

Start with 1/2c cottage cheese, a big handful of fresh, mixed sprouts (crimson clover, fenugreek, weed (!) and radish seeds found in NOW Healthy Foods' Zest Sprouting Mix) and top with a free-range, hard boiled egg and a sprinkle of Rosemary Seasoning over all.

To drink? Today it's a glass of shaken, not stirred, pineapple juice and black cherry juice. Just the juice, no perservatives or sugars added. Cottage cheese, not just a side dish anymore :o) . . . Lin

Fruit & Nuts For Breakfast

Almonds —Craisins — Prunes — Cottage Cheese

Make up a bowl like the one pictured. Stir and let stand a little while to hydrate the dried fruit. Lots of protein and natural sugar in this, for when you need energy that will last a while. . .Lin