Recipes using cottage cheese
I love cottage cheese, and some off brand was on sale at the grocery store yesterday. I tried it and it tastes a little...off. Not like it's spoiled or anything, but just a little watery and not as tangy as the brand I usually buy. It's nonfat, which could be part of the problem.
Does anyone have ideas for how I might be able to use it in a recipe so that the off-ness of the cheese is less noticeable? All I can think of is spanikopita. I'd probably rather have savory ideas than sweet, but anything is welcome.
Here's a couple of links to savory recipes using cottage cheese. They are both favorites of mine. The Chile Egg Puff is a breakfast staple and freezes well, and I'm making the enchiladas for dinner tonight!
Chile Egg Puff: http://www.recipezaar.com/46964
Cottage Cheese Enchiladas: http://www.recipezaar.com/49595
I have not made it in years but it used to be pretty popular around my house but it was a hamburger pie, think meatloaf in a bisquick pie crust. The topping was a cup of cottage cheese mixed with 2 eggs, I always added a bit of dill and black pepper and poured it over the pie, dust top with paprika and bake at 350 until the top is golden and set. Sometimes I added corn kernels and green chilis and a decent ancho ground chili powder to give it more of a tamale pie kind of flavor. It is easy to play with and change around. Oh, and I nearly forgot, add a couple of TBS of bisquick to the ground beef mixture and unlike meat loaf, you cook up the ground beef etc. before putting it into the shell. It is great for a pot luck type offering and makes a simple supper with just a green salad to go along and sure you can use the reduced fat, heart healthy Bisquick.
I used lowfat cottage cheese in deviled eggs instead of mayonnaise...I pushed the egg yolks through a sieve to get them really fine, and whipped together cottage cheese, olive oil, a little vinegar, hot sauce, capers (and some of the brine from the jar) and some herbs. turned out pretty well--I never have mayo in my house, but always cottage cheese. my friends swore they were amazing...
There's a really good cottage cheese pancake recipe in the Jane Brody cookbook that uses cottage cheese. Also, in the old Diet For a Small Planet there's a crustless spinach pie recipe that sounds rather mundane but is totally divine. You can either use fresh or frozen spinach squeeze dried and it works just as well. If anyone wants I can paraphrase either or both.
I'd blend it into a Broccoli or Spinach Souffle... well cooked veggies + cottage cheese/ricotta + low or fat free sour cream + lipton's soup mix + egg whites in a blender.
Puree really well and sub or use w/ mascarapone in tiramisu, where it's supposed to start out slightly bitter.
I love the recipe the NY Times posted a few months back for cottage cheese pancakes. I've made them repeatedly since the publication and I'm not usually much of a recipe person. Also, these aren't exactly savory, but I've found that they don't even need maple syrup. They're good as is.
From New York Times 12/20/2006
Light, Fluffy and Rich Pancakes
Time: 20 minutes
1 cup ricotta or cottage cheese
1 cup sour cream or plain yogurt
3 eggs, separated
1/2 teaspoon baking soda
1 cup all-purpose flour
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or grapeseed or other neutral oil as needed.
1. Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
2. Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
3.Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.
Yield: 4 servings.
Use it with eggs and smoked Spanish paprika. And believe it or not, you can put it into a tomato based pasta sauce..it will make the sauce creamy, a little like ricotta does. Or in a vegetable-based pasta sauce like garlic and zucchini and basil...don't forget to save the cooking water to smooth out the sauce.
Here is one for Cottage Cheese and Spinach Gratin
Vegetable oil for the baking dish
1 lb. spinach (about 2 bunches or 1 1/2 10-oz. bags)
5 eggs, beaten
1/2 C. chopped parsley
1/2 tsp. dill seeds
1/2 tsp. ground coriander
2 C. small-curd cottage cheese (nonfat or low-fat is fine)
1/2 tsp. salt
Freshly ground black pepper
Warm marinara sauce or grated Parmesan cheese (optional)
Preheat the oven to 350 degrees. Generously oil an 8-by-10-inch gratin dish or a 9-inch square baking pan. In a large skillet over medium-high heat, cook the spinach with the water clinging to its leaves, tossing frequently, until the spinach is barely wilted. (Not all the spinach will fit into the skillet at first. Add some first, and then as it cooks down, add the rest.) Press out the liquid from the wilted spinach and reserve it in a measuring cup. Finely chop the spinach. In a bowl, whisk the eggs, parsley, dill, coriander, cottage cheese, salt and a little pepper. Stir in the chopped spinach and 1/4 C. of the reserved cooking liquid and mix well. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 to 10 minutes. To serve, cut into diamonds or squares. Top with warm marinara sauce and/or grated cheese.
Makes 6 servings.
I forgot about one of my favorite recipes using cottage cheese. Here's a link to allrecipes.com and Rory's Most Wonderful Corn Bread. It's a great bread, very moist, and with the broccoli and cottage cheese added, it's substantial enough for a light lunch.