Cooking with Laughing Cow Cheese
I have a laughing cow and I'm sick of spreading it on bread. I would like to cook with it. What are some recipes you use that include this?
well, this isn't really 'cooking'...
if you like cannelli beans, i take a can or two, add some fresh ripe tomatoes (i think that fire-roasted tomatoes might go well, too), a lot of garlic, some olive oil, salt, fresh ground pepper, red pepper flakes, basil (if i have some on hand), and a few wedges of laughing cow cheese, and pulse it all in the food processor. it's a nice, light, refreshing dip that goes well on a crusty baguette. i don't really have a recipe -- just sort of eyeball everything. i like the dip liquidy, though, not as thick as hummus or baba ghanouj.
Although I've never been entirely sure whether this stuff is actualy food, I do occasionally find some in the fridge and, feeling bad about wasting things, toss it into something or other. It turns out it melts very smoothly and the processed-ness works in things like mac & cheese (for the same reason that american or velveeta do, I guess). Or some fondue-like dip. I seem to recall it going over well in an omelet, too, with some kind of veggie that I can no longer recall (asparagus? mushrooms?)
Oh, and one other, slightly more oddball thing I came up with once (who knew I had it around so many times?): deep fried fish cake (home-made japanese style) stuffed with shiso and cheese. Since the fishcake is so mild, a mild creamy cheese helps carry the shiso flavor. You could probably use the shiso-cheese combination simply as egg-roll or gyoza-type, if you're not into the fishcake part :)
A friend of mine used to make a dip out of it by adding crabmeat, minced onions, garlic and herbs. It's been years, but I remember eating a lot of it in one sitting.
I've done this as a change from our regular burgers and it works really well! I use the leanest beef I can find, to save on the Points. I sometimes add an egg or Penzey's seasoning (Chicago Steak or Northwoods Fire) but I've done it 'straight' and that's good too. It's not exactly 'a cheeseburger' but it's a nice dinner anyway, and a little lower calorie/Point.
(You can do this with meatball mixture, too -- just make regular meatball mix and smaller balls. Or individual meatloaves.)
The thing about Laughing Cow is that, while it's creamy and I enjoy it on crackers (Allbran's new Multigrain Garlic and Herb are my snack of the week -- thanks for all the dip suggestions, guys! Can't wait to try them), I'd rather just use Kraft American (2pts per slice) in stuff that really needs that 'cheesy' flavor... 1 Point is not enough of a difference for me to skip the cheese on my cheeseburger or change my grilled cheese sandwich around. Even a slice of cheddar is (depending on the thickness of the slice) only 3 Points anyway.
If you must, you can sub anything that calls for Velveta, just think if the faux Swiss flavor will go along with the dish. Like mix some canned chili with rotel and heat for dip and chips. I have never made that myself, but some ppl like it.
I thought if you have this processed cheese you must be on South Beach Diet, but then you would be putting it on celery, not bread.