Recipes using cottage cheese?
Hi, I've searched the boards and can't find many answers to my query. I have a tub of lowfat cottage cheese in my fridge and I'd like to use it up. I'm tired of eating it plain just with toppings...got any cooking recipes that require cottage cheese as an ingredient? People have mentioned cheesecake--is there a recipe out there? Thanks.
I plan to make cottage cheese muffins. they are kinda like mini quiches and they are high protein, low carb snacks/breakfasts. i tried different herbs and addtiions to them too (olives, mushrooms and chives along with sun dried tomatoes... etc.) i like to toast them in the toaster oven so they create a cheesy crust on top - this is also the website i frequent:
When I was growing up my mom made these awesome cottage cheese pancakes from the Vegetarian Epicure cookbooks. They're sort of like a pancake/french toast hybrid and they're relatively healthy because of all the protein (and very little flour). I believe this is very close to the recipe she used:
greek cheese pastries: http://fooddownunder.com/cgi-bin/recipe.cgi?r=261293)
if you like really sweet desserts, try making rasgulla:
i'm trying to find a recipe for a hungarian pastry i made once and liked pretty well (it's not cloyingly sweet), but can't... i'll keep looking.
What about making a crustless quiche? Here's a recipe for spinach pie- it's practically foolproof, and you can add in other types of cheese for different flavors. A small log of goat cheese works well, as does a handful of grated mozzarella. To add color, saute a chopped colored bell pepper with the onion.
2 boxes frozen spinach (thawed)
1 container plain cottage cheese
1 small onion (chopped)
2-3 egg whites
salt, pepper, red pepper flakes to taste
olive oil or cooking spray
Drain the spinach really well- the best way is to squeeze handfuls of it over the sink.
Finely chop the onion and saute in olive oil until golden- about 10 minutes.
In a large bowl, mix the onions, spinach, cottage cheese, and spices until well blended.
Pour mixture into an 8x8 pyrex, pie plate, or scoop into muffin tins.
Baking time is about 45 min for an 8x8 or pie plate or about 20-25 min for muffin tins.
These freeze well, and can be left out to defrost before being reheated in the oven. They can be frozen baked or unbaked. Two of these with a whole wheat pita bread makes great lunch!
The Mac and Cheese I always make takes a carton of cottage cheese (blended in the Cuisinart with buttermilk), plus chedder cheese. I like it because in addition to tasting good and being relatively low fat, you don't need to pre-cook the macaroni. Here's the recipe: http://blog.firecooked.com/2007/12/03...
Here's one for pancakes from Renny Darling's 1980 "The Joy of Eating French Food." I don't think it's very French, but I used to make it a lot.
1 cup cottage cheese (I used to use small curd but the recipe doesn't specify)
3/4 cup flour
4 tablespoons sugar
3 tablespoons milk
4 tablespoons melted butter
1/2 teaspoon vanilla
Combine and cook pancakes. She recommends serving with sour cream and strawberries, or with applesauce. I think we always ate them with a flavored syrup.
I like cottage cheese on baked potatoes with a bit of fresh gound pepper. Also just plain old egg noodles mixed with cottage cheese and fresh ground pepper. And I have used it in sort of a baked ziti. And I have a recipe for a spinach cheese bake that is easy and it uses cottage cheese.
In the spice department of your grocery store, buy a small bottle of dried mixed vegetables. It has dried peppers, carrots, celery, onions, maybe bits of tomato and maybe other stuff too. I think the dried vegetables are marketed as soup "starters," but you could dump the whole bottle into a large carton of cottage cheese, stir it, and then wait 24 hours for the vegetables to rehydrate. You'll end up with a nicely flavored, attractive, cottage cheese useful as a light lunch entree.
Besides the obvious use for salads, etc., I sometimes use cottage cheese in crepes, tacos, lasagna of course, as a topping on wheat or rye crackers with a bit of chopped olive, mixed with coconut/pineapple/cinnamon for a refreshing summer dessert, as a dollop (when sour cream isn't available) on hearty soups.
I love the idea of avocado stuffed with cottage cheese and ??? your imagination. Wonder how that combination would work with a few shrimp in the mix.
I've got this addictive cottage cheese pancake recipe you may like:
1 cup regular rolled oats
1 cup cottage cheese
1/4 cup egg whites
1/4 cup milk
1 small banana
1 tsp vanilla extract
Puree all ingredients in a blender; then cook in an oil-sprayed pan (I usually use about 3 tbsp of batter per pancake). Top with berries, yogurt, maple syrup, etc.