Cottage Cheese Bread + Rolls

It almost never happens that I post an untried recipe — especially one that I didn't create. I don't have time to bake this one right now but I've been wanting to try a couple similar ones. Ones where plain Greek yogurt is the main ingredient -or- cottage cheese like this one. Watch for that in the next few days.

The audio in this is also worth paying attention to in regard to the comments on gluten as well as the lycopene in tomatoes and how it's enhanced by cooking. This person knows their stuff!..

The cottage cheese used in this video appears to be the European type. MUCH drier than what we buy here in the U.S. I'll put mine in a strainer just before mixing with the eggs. I'm also wondering if Ricotta might be a good option. . .

When I have questions, I ask Google. This information seems accurate. I'll put my cottage cheese in a cloth lined strainer then add a couple spoonfuls of plain Greek yogurt for the tang mentioned:

To make American cottage cheese resemble European-style (often drier, denser, or more tangy like Tvorog or Schmierkase), drain the excess liquid (whey) and add cultured dairy for flavor. For better results, make it at home by cooking whole milk with vinegar, or mixing dry curd cottage cheese with cultured cream or yogurt.

click for↓recipe↓and video

Cottage Cheese Bread

here's one for rolls
Spinach + Leek Cottage Cheese Protein Rolls

Blended Green Vegetable Soup

1 very lg. head of cauliflower cut in 1/2" - 1" thick 'steaks.'

garlic salt and pepper

EVOO

Drizzle a baking pan with EVOO and put the cauliflower steaks on. Flip them so both sides are coated with the olive oil and seasoned. Put this in a 375° - 400° oven and roast until lightly browned.

My daughter came up to the lake this morning to cook with me. As we talked and chopped, I forgot to take a photo of the ingredients, so I'm going from memory, but I think I've remembered it all.

In a 6-8 quart soup pot, sauté the following sliced-chopped vegetables just until the onion is translucent, adding some cold, fresh water, as needed. You'll use a total of about 6 cups of water.

1 med. onion

6± stalks celery

5-6 cloves garlic

12-15 medium spears of asparagus

a big handful, or two, of shredded coleslaw mix

When the cauliflower is tender and the other vegetables have simmered 20 minutes or so, chop the cauliflower a bit and add it to the pot. Also add the spinach and onion soup and more water.

8-16 oz. fresh baby spinach

1 pkg. dry onion soup

celery tops

Simmer this on low until everything is soft. Take it off the heat for 20 minutes or so then blend it until smooth. Check the flavors and add whatever is needed. Garnish with a dab of sour cream and some smoky paprika and/or dill. This made 4-5 quarts of soup. . .Lin

Curried Vegetable Soup

2 med. carrots

6 celery stalks

1 sm. onion

3T EVOO

1/2 - 1t black pepper

Chop, sauté and stir the carrot, celery and onion in the olive oil over medium heat for 10-15 minutes.

Fill a measuring container with 6c of fresh cold water. Sizzle the vegetables until they're beginning to brown then add 1-2c water. 

Next add the ingredients on the white cutting board. . .

The diced / chopped:

~red bell pepper
~big baking potato
~white parts of 1 bunch of green onion
~1-3T curry powder
~1T± Better Than Bouillon - chicken
This is very mild curry powder, so I used 3 tablespoons. Stir and continue to simmer, adding a cup or so of the water, as needed to simmer-steam everything.

Continue to simmer, covered, stirring occasionally, for another 15 minutes before adding:
~finely chopped tops of the green onions
~5-10oz. of chopped frozen or fresh spinach
~ I used half of the frozen 10oz. block of spinach shown.
When all the ingredients have simmered together another 10 minutes, use a potato masher to break everything down a little, then stir in the cream soup and bring the pot back to a low-bubble simmer. 

Remove from the heat and stir in:

2t sugar

2T white Balsamic fig vinegar

6oz. of sour cream

- or - full fat Greek Yogurt

more black pepper if needed

Serve in a hollowed out bread bowl or with breadsticks, seedy crackers, biscuits, or French bread. . .Lin

Orange-Avocado-Spinach Salad

Sometimes when we deviate, just a touch, from our norm, the results are so good we can't wait to use it as a springboard for other directions. This salad turned out so well, I was shocked! I can also vision the basics of this salad with chopped apple, grated raw beet, sliced strawberries, chopped walnuts, sprouts, finely diced celery heart and greens. . .ahhh, endless possibilities! Not all in one salad, but several  interesting combinations. For today though, this is what happened:

• 1 big handful of fresh spinach - stemmed and torn
• 1 Cutie or Halo - tiny mandarin orange
• 2T± very thinly sliced mandarin orange peel
• a few thin slices of a big sweet onion
• 2 radishes - thinly sliced
• 1 med. carrot - cut in half then sliced thin
• 1 sm.-med. avocado - chopped

Tear the spinach, quarter the peeled orange then slice the quarters. Add the peel, and all the other ingredients and toss gently.  Drizzle everything with a good amount of EVOO, salt and pepper and a big splash of fruity white balsamic vinegar.  Toss again and serve.  This makes 1 big salad or 2 side salads. . .Lin

. . .Nothing Beats a Beet. . .

As A Foodie, in my perfect vegetable world. . .Nothing Beats a Beet!  The entire plant is not only edible, but when done right it's really tasty and healthy.  The greens, when perfectly steamed are heavenly, a bit like spinach, but with more body and character.  The stems are also great when chopped and steamed for 5 minutes before adding those luscious greens.  The root, well, what can I say. . .it tastes like dirt, in THE best possible, healthiest, 'doing our bodies good' kinda way.  So beets. . .yeah, I love 'em!

I was going through some photos the other day, from several years ago when an old friend visited me.  We had lunch atop the Raddison Hotel in their rotating-see-the-city restaurant.  I remember the salad well, after seeing it in this picture.  Right down to how delicious it was, but the dressing was just a touch off. Speaking strictly for me, it goes like this:

Beet Salad + Raspberry Vinaigrette = Perfection!

So many times I've heard different Chefs say, "Red onion is the mildest of onions - they're perfect in a salad." Wrong! On two counts. First, it's not 'red,' it's a Purple Onion, (just like cute little red-haired children do not have 'red' hair, it's orange!) Second they are not the mildest of onions.  In fact, at the risk of just sounding ornery, in my onion, they're the strongest.  Not good raw in salads, but great for quartering, tossing in seasoned EVOO and slow roasting. Or in a slow-simmered dinner with rough cut vegetables and huge chunks of meat.

So today, when a salad was sounding good, I decided to recreate that one. 

Spinach, beets, mung beans I sprouted, julienne carrot strips, shallot slices, walnuts, feta cheese and a great Raspberry Vinaigrette.

With a big glass of this great drink - it was perfect. . .Lin

Hearty Onion Mushroom Soup

I bought a bag of assorted onions at the grocery store and found cipollini's at our local Co-Op. I also bought 4 packages of mushrooms and knew this would either be for a special shrimp scampi, a stroganoff or a big pot of soup. Although I still have a lot of these ingredients...for now...Soup Won!

• 2+# purple, cipollini, white and yellow onions
• 6 big garlic cloves
• 2T rendered, strained chicken fat
• ¼-½t Penzeys Black and Red Spice
• 1-2t Rosemary Seasoning

• 12oz. washed, sliced mushrooms
• 10oz. scrubbed, unpeeled, sliced Yukon Gold potatoes
• 1-2T of rendered, strained bacon fat
• 3oz. sliced-cross-cut fresh spinach
• 1 quart homemade chicken bone broth

Saute' the onions and garlic in a cast iron skillet with the chicken fat.  Add the seasonings (the Penzeys spice is cayenne and black pepper) when everything's sizzling, and continue to saute' until the onions caramelize--they'll turn translucent, then brown and begin to stick to the bottom. Stir, and when they're as brown as you'd like, add about a cup of the broth. Stir, loosening all the brownings on the bottom. Turn off the heat.

In a 4 quart stock pot, combine the mushrooms, potato slices and bacon fat. Simmer and stir over medium heat. This will begin to stick a little, so add a little chicken broth once everything's a nice golden brown. Stir it well, then add the sliced spinach in a layer on top, but don't mix it in. Turn off the heat, add the onions in another layer to cover the spinach.  Cover the pot and just leave it for 10 minutes to steam the spinach.

Add the rest of the broth, stir gently to combine, turn the heat to low, cover and simmer at a very low bubble for another 10 minutes.  Turn off the heat until you're ready to serve.  This would be good with some crusty Italian bread or homemade croutons. Lots of warmth and flavor. Perfect for a chilly winter day. . .Lin

Citrus Beet and Greens Smoothie

2-3 big kale leaves

1c beet juice

1t-1T honey

½ big lime - zest and juice

1T orange and lemon zest

2 long stalks of celery and tops

a handful of fresh spinach

½t-1t cinnamon or pumpkin pie spice

a little water or ice if needed

Take the center ribs out of the kale and rough chop the leaves and celery.  Add all the ingredients to the blender jar.  Blend and pulse until smooth.  This has a lot of flavor and healthy properties.  Smoothies made of greens, vegetables, whole juices, berries and fruit are good nutritious, cleansing drinks. . .Lin

Spinach Artichoke ETC. Dip

2 10oz. pkgs. frozen spinach

12oz artichoke hearts - drained

2-4oz. capers - drained

15oz. can hearts of palm - drained

⅓c chopped roasted red peppers

6oz. can water chestnuts - drained and chopped

5-8oz grated asiago cheese

½c± chipotle mayonnaise 

Thaw, drain and pat the spinach dry with paper towels.  In a medium bowl, combine the chopped artichokes, slice-chopped hearts of palm, with all the remaining ingredients.  Keep some of the cheese to sprinkle on top.  Bake at 350° for 45 minutes.

Gorgonzola-Florentine Egg Bake

8oz. chopped baby spinach
½ lg. yellow onion - chopped

1 med. tomato - chopped

¾c Gorgonzola crumbles
8 Jumbo eggs

⅓c mayonnaise

⅓c water

½t salt

1t pepper

2T corn flour

½t baking powder

1-2t Italian seasonings

I had a discussion on my 'egg bakes' with Granddaughter #1 yesterday.  She and a group of her close Sailor Friends are going on a Lake Superior sailing-memorial-tribute to one of their own, who passed away recently.  She's making this for one of their breakfasts, and had a question on how to cook bacon when combining it with the other ingredients to be baked.  

Today, I was up and around for an hour or so, when I realized I WAS FAMISHED!  All that talk yesterday and suddenly, I was craving An Egg Bake!!  Haha - go figure - Suggestibility 😊  I chugged a little water and decided that delayed gratification was in order. . .

As is the case with most of my egg bakes, what they become, is often dictated by what's in the 'fridge.  The spinach probably had another couple good days, and was a great choice.  The rest just happened.  As always, I decide what's going into the pan, then butter, beat, season, measure, chop, slice and crumble it all together.

Arrange vegetables and cheese in a buttered 9"x13" glass baking pan.  In a large bowl, whisk together the eggs and remaining ingredients.  Preheat the oven to 350°  When preheated, whisk again, then pour egg mixture over the vegetables.  Bake for 35 minutes, turn off oven, but leave pan in for another 10 minutes.  Or just bake, until the center is set and evenly baked.

Cut and serve now, to yourself, to a group of 8-10.
This will keep well, covered in the 'fridge for 5 days.  Or you could cool this, an hour or more, then individually-wrap 'breakfast-size portions' and freeze for another time.  Mmmmm! 😋  It's what's for brunch here today. . .Lin

Asparagus (Broccoli-Carrot-Spinach) Soup

1 big bunch of fresh asparagus

6oz. fresh mushrooms - sliced

2 big carrots - grated

a bunch of green onions - sliced

10oz. fresh spinach - chopped

12oz. frozen chopped broccoli

½ a bunch of cilantro - chopped

6 lg. cloves garlic - minced

2t-2T powdered chicken soup base

2c water

2-3c half and half

Snap off the bottoms from each spear of asparagus, chop and boil them in a couple cups of water.  If they're tender enough to use in the soup, keep them separate for now, adding them at the end.  If not, mix them with your dog's food.  (S)he'll probably love them as much as my dogs do.

Slice the asparagus very thin into a big pot.  Add the rest of the ingredients except the half and half.  Simmer 30-45 minutes.  Decide if you want to keep the soup as is, or blend it smooth.  Check the flavors.  You might want to add a little nutmeg or pumpkin pie spice to bring out some interesting flavors.  Pepper, red and black or lemon pepper would also be nice.  Blend, or keep it chunky, add the half and half.  Serve with sunflower seeds, croutons and sour cream. . .Lin

Parmesan-Florentine Eggs

This doesn't need a recipe.  A BIG handful of fresh baby spinach, and two jumbo brown eggs are the main players.  I steamed the spinach in a little water over med.-high heat for a few minutes in a covered pan.  Uncovered it, added two lightly beaten eggs, salt, pepper, then plate it.  Grate on some parmesan cheese, add a few grape tomatoes, salt, pepper, and some cut up cilantro leaves. . .  Mmmmm. . . 😋

And, this is another quick one.  Only 10 minutes, start to finish, so there's just no excuse for not having a good, quick, fresh, healthy Protein-Packed Breakfast. . .Lin

5 Ingredient Lettuce-Vegetable Mix

Shown in Salad Spinner Bowl—>

2 romaine hearts

a big handful of fresh spinach

1/3 med. head of cabbage

1 med. sweet onion

1 fat carrot - scrubbed

Slice the romaine lengthwise, then make 1½" crosscuts.  Put this in your salad spinner, rinse, soak then drain and spin until dry.  The salad spinner shown is a priceless find!  It's a Progressive brand spinner and is under $10 at Bed Bath and Beyond as well as Walmart!!  I've tried others over the years, mine as well as friends.  You can spend anywhere from $10 - $100 on one, and you'll have a hard time finding one you like better than this!  Such a bargain!

With Feta Cheese, Capers & Tomatoes

Almonds, Beans & Tomatoes Added

In a large bowl, or the bowl from your salad spinner, combine this with the spinach; either left whole, or sliced a little; the slice-chopped cabbage, quarter-sliced onion, and julienned pieces of the carrot.   

With Beans, Capers, Cauliflower

Toss this, grab a handful, and it's ready.  By itself, with your favorite dressing, or add any and all of your favorite accouterments: chopped tomato, avocado, capers, artichokes, chopped mini-English cucumber, cashews, black beans or garbanzos, sunflower seeds, cheese, croutons, or. . .whatever strikes your fancy.  😉  Here are three big salads I've made with this salad mix in the last couple days.  There's still enough for one or two more.  I also added canned corn and feta to the last one!  So good!  And healthy, but NOT low carbs or calories.  Have Fun-Be Creative-Happy Cooking! . .Lin 

Sausage, Potato and Spinach Breakfast Bake

1# breakfast sausage

1/2 med. onion - chopped

5 sm. potatoes - chopped

1/2 poblano pepper - chopped

4oz. fresh spinach - sliced

6 eggs

1/3c half and half

American Cheese

Remove the sausage from casings and break them up.  Brown the sausage and add the onions, potatoes, and pepper to the pan.  Stir and sauté about 10 minutes.  Pour this mixture into a buttered 9"x13" glass pan.  Quick steam the spinach until the volume is reduced by about half.  Arrange this over the sausage mixture.  Beat the eggs and half and half together and pour, gently, over everything in the pan.  Top with slices of American Cheese and bake in a 350° oven, for about 30 minutes. . .Lin

Zucchini Noodles with Chicken Tomato and Spinach

1 med. zucchini

1/4 lg. Vidalia Onion

2/3# prepared chicken patties

5 cloves smashed-minced garlic

3c sliced-chopped fresh spinach

cherry or grape tomatoes - quartered 

1 10oz. can lime-cilantro tomatoes

4oz. Velveeta cheese

Spiralize the zucchini.  Put half the zucchini and sliced onion into a large casserole dish.  Break up the chicken patties and saute' with a little finely chopped onion and the garlic.  Add spinach, fresh, canned tomatoes, 1t each: sugar and salt.  Stir all together and pour half over the zucchini.  Add remaining zucchini and sauce.  Bake uncovered 25 minutes.

Slice cheese on top and return to the oven, under the broiler, until the cheese bubbly, browning and is melted.  Probably another 10 minutes.  Cut into squares and serve with crusty garlic bread. . .Lin  

Florentine Shrimp and Pasta

10oz. pkg. frozen spinach

1 lg. clove elephant garlic

2T coconut oil or butter

12-16oz. raw frozen shrimp

cayenne pepper - for some wonderful heat  :-)

Himalayan pink salt

2t ± nutmeg

3/4-1c sour cream

chicken bullion and water

perfectly cooked spaghetti

In a large non-stick pan, thaw the spinach - use the liquid.  Heat and break it all up, adding the garlic and coconut oil or butter.  Cover and steam a few minutes.  Push to the edges of the pan and put the shrimp in the middle.  Stir and sauté the shrimp until they begin to color up - they'll go from grey to a beautiful coral color.  Add the seasonings then blend the seasoned shrimp with the spinach.  Add the sour cream and a little chicken 'stock' if needed, then simmer all together a few minutes.  Serve over that wonderful spaghetti.  This is soooo good! . . . Lin

Spinach-Garlic-Onion Egg Bake

10-12oz. chopped frozen spinach

2T Bisquick

4 large eggs

¾-1c sour cream

2T minced garlic – canned or fresh

1 med.-lg. onion – chopped

4oz. sliced, fresh mushrooms - optional

generous amounts of pepper, salt, nutmeg

Thaw the spinach in a medium size bowl. Sprinkle Bisquick on top. Crack in eggs then add remaining ingredients. Mix well with a fork. Pour into a greased 9x9” baking pan. Bake at 325° for . . . . minutes. Top with your favorite cheese. Let cheese melt a little then cut and serve when cooled a bit. . .Lin

Nancy's Egg Bake

5 eggs

1c plain Greek yogurt

10oz. pkg. frozen spinach

*2T Bisquick mix - optional

With a fork, beat the eggs and yogurt together.  Stir in thawed, drained spinach.  *(This turns out flat.  If you'd like it a little more risen, adding the Bisquick might help.)

Pour into a buttered glass pie pan for a quiche, or a square pan for the results shown.  Bake at 350° until done.  Remove from oven and top with cheese.  Let cool a while before cutting.

Artichoke-Spinach Dip

1# chopped frozen spinach

1 14oz. an small artichoke hearts

¾c grated parmesan cheese

¾c mayonnaise

1-1½c shredded sharp cheddar cheese

¼c regular or ½c minced elephant garlic

fresh ground pepper

½-1t seasoned salt

*finely crushed Jalapeno Cheetos

Thaw and drain the spinach. Combine in large bowl with finely chopped artichoke hearts and remaining ingredients. Mix well. Bake 40 minutes at 350° or until a little browned and bubbly. Serve with assorted crackers. Photo taken before baking. *Jalapeno Cheetos covering the top before baking are optional. . .Lin