A few more ideas for pasta uses:
--sautee garlic and diced (precooked/leftover) ham, add 1+ c. cottage cheese (best if whole milk or at least low fat) and a little chicken stock, swirl and reduce slightly, then add lots of spinach, just to wilt it. Add about 3/4 lb. pasta and a few handfuls of chopped basil and toss over heat. Totally delicious, and the cottage cheese disappears into the sauce entirely.
--add a generous scoop (1/2 to 1 c.) cottage cheese to pasta with a tomato-based sauce (you'll probably have to heat the bowl again) to add protein. It makes it creamy and lasagna-esque.
Use the salt and chef's knife process to crush a clove or two of garlic (to taste) into a paste. Mix that into a cup or so of cottage cheese (again it's to your taste, so play around with it) and smash the curds using the tines of a dinner fork until it's almost smooth. Layer that on a plate and top it with fresh ground black pepper. Great appetizer with crusty bread. You can also drizzle it with a bit of red wine vinegar.
I love cottage plain (which is unusual, I know).
Martha Rose Shulman has a recipe from the NYT for Healty Mac & Cheese that uses cottage and milk for the sauce. It's not Mac & Cheese but it's still yummy. http://www.recipezaar.com/Creamy-Mac-Cheese-Healthy-Version-333550
These cinnamon buns (from Fine Cooking) are really quick and easy to make (no yeast) and use cottage cheese in the dough which makes them extra-moist (and adds a little protein so you can feel virtuous about dessert!). http://www.recipezaar.com/Fastest-Cin... Similarly, there was once a recipe in Bon Appétit that incorporated cottage cheese in the rugelach dough.
As others mentioned above, I also enjoy cottage pancakes and blintzes. I have a recipe for Cupcake Blintzes that I have never tried but the name is just so appealing!
And we can't forget kugel, a Jewish Eastern-European noodle pudding. It's basically egg noodles, eggs, sugar, cottage cheese, and sour cream and is totally a Jewish comfort food.
This Dilly Casserole Bread was the first bread I learned to bake -- My grandmother taught it to me when I was young. It's a batter bread, and is foolproof.
I came across the recipe again recently, and baked a loaf for old times' sake. My hubby loved it!
Okay, here it is. Very simple recipe that my late mother use to make way back.
1 carton cottage cheese (I use Nordica - 2%)
1/4 pd. melted butter
3 tbsp. sugar
1 cup flour
2 tsp. baking powder
Combine well, and spoon in to muffin cups.
Bake in 325 degree oven for approx. 25 minutes, or until lightly browned.
They are nice and puffy when you first take them outta the oven but seem to sink afterwards. Either way they are still delicious and they freeze really well. I sometimes take them to work for breakfast.
Let me know what you think.
here's a good recipe from Linda J:
16 oz small curd cottage cheese
2 egg yolks
1 T sugar
1 t vanilla
8 oz softened cream cheese
***In a small bowl, beat all filling ingredients till well mixed, set aside.
1 1/2 c dairy sour cream
1/2 c orange juice
1/4 c soft butter
1 c unbleached flour
1/3 c sugar
2 t baking powder
1/2 t cinnamon
sour cream and apricot preserves for garnish
Grease a 9x13 pan. Measure flour by spooning method. Into a blender container, place the sour cream, OJ, eggs, butter, flour, sugar and baking powder. Blend till smooth, scraping sides often. Pour 1/2 of batter into propared pan. Drop filling by teaspoons over batter, and gently spread as evenly as possible. Pour remaining batter over filling. Cover and refirgerate at least 2 hours to overnight.
Preheat oven to 350 and bake uncovered for 50 to 60 minutes till puffy and golden brown. Cool slightly, and top servings with additional sour cream and preserves as a garnish.
re: Caitlin McGrath
Cottage cheese (my mother bought the large curd type when I was growing up, which is sadly harder to find now but better in this, I think), mixed with warm, freshly cooked noodles (egg noodles or broken-up fettuccine, or even a stubby pasta shape; wider is better, this is meant for short noodles, not long). The seasoning is simple, just salt, lots of pepper, and chives, or sometimes dill. I don't really vary from that because that's what's "right" to me - as I said, it's something from my childhood - but whatever sounds good to you is definitely worth a try! I've never put in any other protein or vegetables, because I like the soft textures and the way the hot noodles warm up the cottage cheese a bit.
When this is for a full meal, my mother just accompanied it with a simple salad, either greens or something like cucumbers with tomatoes and peppers, and I do the same. It's just a simple way to throw together something tasty and homey, so whatever variations are appealing to you are the right way to go.
re: Caitlin McGrath
re: Caitlin McGrath
my grandmother used to make cottage cheese and egg noodles for my grandmother... something his Polish grandmother used to make for him, I believe... my gram went even simpler - egg noodles, cottage cheese, salt and pepper. i'm sure the dill would be a lovely addition!
i too love the way cottage cheese gets gooey when warmed, and back when i could eat it, i would always nuke it a little after stirring in my splenda/truvia/whatever, cinnamon and vanilla.
You can season it: for each pound of cottage cheese; season with 1/4 tsp caraway seed (I use more), 3/4 tsp sugar, 1/2 tsp Accent (optional), 1/4 tsp white pepper, 1/2 tablespoon dried chives (I like to use fresh ones), and 1/4 tsp celery salt. Mix together and chill for several hours or overnight. Then serve as is or as a dip. That's how they did it for years at the former Alpine Village Inn in Los Vegas. Enjoy.
Cottage cheese pancakes. For all its reputation as a 'diet' topping, the curds get all melty, rich and luxurious.
I got this recipe on this board, and I feel terrible for posting it, because I cannot for the life of me remember who posted it! So if anyone recognizes this as their invention, please speak up!
I do this without the basil usually, and it's still lovely.
"Blue cornmeal, cottage cheese and basil pancakes
I got the idea for cottage cheese from an old friend who does a wonderful CCP using 6 eggs, separated, 6 T flour, some salt, and 2 c cottage cheese. I'm lazy in my old age, so I don't separate the eggs anymore, and I add more flour because otherwise, the pancakes stick so badly. (they are heaven, though. good for as attack of the heavy munchies.)
What I do now for Cornmeal pancakes for two is:
(all ingredients room temp--helps rising of cakes)
mix together well (or use any standard pancake recipe, substituting cormeal for 1/3 of flour called for):
about 2/3 c whole wheat pastry flour
about 1/2 c blue or regular cornmeal
1-1/2 tsp. baking powder
2 pinches sugar
pinch fresh grated nutmeg
2 eggs beaten slightly
Milk--add enough to get a pourable consistency--I know, vague, but I eyeball it)
2 T plain yogurt or sour cream (gives a nice tang)
1 cup small curd cottage or fresh ricotta cheese
3 T chopped fresh basil
about 1/4 c oil/melted butter
Mix, carefully folding wet into dry, don't overmix!
Fry in heavy pan (I use cast iron using a bit of butter added to pan for each batch.)
My husband uses maple syrup on his, I just use a bit of butter. They're pretty rich w/o it.
For lighter pancakes, separate the eggs, and mix the yolks with the wet ingredients, then fold the stiffly beaten whites into the dry, alternating with the wet ingredients.
This is just an approximate recipe, as I'm not a measurer, so you might have to play with it to get it the way you want it. You may like to try other seasonings--the thread on the lemon/mascarpone polenta cake has my wheels turning this morning!
But I do love the cottage cheese which partially melts and has a good tang. Leave the basil out and add chopped toasted walnuts or pecans and top with sliced ripe bananas, sour cream, and maple syrup.
Enjoy your day in the kitchen!"
'twas my post, I believe-- this recipe was adapted from one of my friend Bill's favorite 70's cookbooks, Tassajara Breadbook, by Edward Espe Brown. I took the liberty of adding the blue cornmeal and basil. It remains a real favorite! For those of you who like corn, try Brown's Three-layer Cornbread, or as Bill called it "Three-Deep Cornbread." Cornbread on the bottom, custard in the middle and a bran layer on top. Heavenly and 'fancy' enough for company.
As a topping on a burger pie. This is basic no special skill quick supper and is complete with a salad. Make a single crust pie pastry (or if that is not your skill use one of those premade crusts) line a deep 9" pie plate with it, prick all over with a fork line with some foil and weight with pie weights, beans or rice. Blind bake about 20 mins. at 350 F.
While the crust is baking brown 1.5 lbs. lean ground beef in a skillet with chopped onions, garlic, green pepper, add some corn if you wish, whatever you have on hand, I think I'd leave out lima beans or diced carrots. Season to taste with salt and freshly ground pepper, add some catsup and about 2-3 Tbs. flour and stir to combine well.
Take a pint container of small curd cottage cheese and place in a bowl. Add 2 large eggs and beat well. Add some chopped dill if you have it pour the burger mixture into the partially baked pie shell and top with the cottage cheese and dust with paprika. Pop it into the oven for about 45 minutes while you relax with a glass of wine and read the paper or what ever. Just chil out for awhile while it bakes. It is done when the topping is puffed, golden and set.
This is not rocket science cooking but all of it seems to get eaten, kids like it, and any leftovers are good cold to take along for lunch the next day. Even my brother who claimed to detest cottage cheese in any manner loved this. It is just simple quick comfort food.
Oh so many things!
My all time favorite way to eat it is mix some jelly/perserves and some sweetner and I feel like I'm eating a dessert...like a strawberry cheesecake.
I tend you CC for sweet add-ins...
-you can mix some cinnamon, a dash of nutmeg and sweetner in and then microwave. You get this amazingly sweet but very healthy "dessert."
-you can cocoa powder or chocolate flakes and sweetner to the CC
I think you get the idea
Another thing I really love to do is make "crab muffins" with cottage cheese. Take crab, seasoning, lemon juice, a little mayo and then some CC. Mix all together and scoop the ingredients into muffin tins and bake. Bake until the "muffin tops" are browned at crispy...they taste wonderful!
Drain it and scramble it with eggs--delicious. Use it like ricotta in Italian food--dry it's not so awfully different. Blend it in the Cuisinart into a dip with herbs/onion or garlic powder/pepper and use with veggies and crackers or chips (lower fat than a mayonnaise dip). Or make a sweet dip for fruit.
I like to heat pears (or other fruit) and cinnamon in a bit of water until they make a syrup and pour it hot over cold cottage cheese. Top with chopped nuts (chopped by the people at trader joes) and it's a breakfast sundae.