Cottage Cheese Spread

Cottage Cheese Spread

(2 cups)

Ingredients:

2 cups Cottage Cheese, small curd

¼ - ½ tsp. Caraway Seed (to personal taste)

¾ tsp. Sugar

½ tsp. Seasoned Salt

¼ tsp. White Pepper

½ tsp. Dried chives

¼ tsp. Celery Salt

Crackers, pita chips, toasted breads and/or vegetables for dipping/spreading

Directions:

In a medium bowl, combine all ingredients through the celery salt.  Refrigerate at least 2 hours to overnight to develop flavor.  Transfer to a serving dish and serve with crackers, pita chips, toasted bread of choice, vegetables or anything other any other favorite items for dipping or spreading.

Note:               You could also try using dill seeds in place of the caraway seeds for a little different flavor.           

Ideas for Future Efforts

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Recipes from My Colorado Trip

I made a trip to Colorado a couple of weeks ago to see family.  I came away with several new recipes from different meals we had during my stay.  This week I’m sharing a couple of those recipes with you.

The two this week are “Cottage Cheese Spread” and “Basmati Rice with Coconut Milk” and there will be a few others in the future.

I have never been a big fan of cottage cheese, at least not just straight.  It works for me in lasagna and other dishes where you may be trying to save a little money or can’t get the correct ingredient needed.  I think cottage cheese makes for a good substitute.

But I’ve always stated and followed my advice I used in raising my children.  You always need to take a bite of something, even if you don’t think you like it.  Your tastes change over your life.  So when presented with this cottage cheese pre-meal dish, I tried it.  Surprise, I couldn’t stop eating it.  No one I’ve been with on 3 different occasions can either.

The other side dish is from a meal my son made for us.  It’s the rice he served with his “Chicken Curry” and that recipe will be coming in the next several weeks.

But the rice was superb all on its own.  It was very creamy and much more flavorful than just using water and even chicken stock.  I do recommend you give this one a try.

That’s all for this week.  So “Happy cooking” until next week and please share the link to my food blog with others.  Thanks.

Fresh Pea Hummus Crostini

Fresh Pea Hummus Crostini

(24 servings)

Ingredients:

1¼ cups Fresh Peas, shelled

1 cup Garbanzo Beans, canned, drained and rinsed

¼ cup Fresh Italian Parsley, chopped

¼ cup Plain Yogurt

3 tbsp. Green Onion, chopped

2 tbsp. Fresh Lemon Juice

2 tsp. Ground Cumin

¾ tsp. Salt

24 slices Baguette, toasted (see note)

2 tbsp. Extra Virgin Olive Oil

Directions:

Using a food processor, puree the first 8 ingredients until almost smooth.  Brush the toasted baguette slices with the olive oil and spread the pea hummus over each and serve.

Note:               If fresh peas are not available, use frozen peas.  Thaw the frozen peas completely before processing.

Note:               Toast the baguette slices on a sheet pan in the oven.  Place them side by side and put into a pre-heated 400-degree oven for about 15 minutes or until lightly toasted turning once halfway through.

Ideas for Future Efforts

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Fresh Pea Ravioli with Mint

Fresh Pea Ravioli with Mint

(4 servings)

Ingredients:

3 tbsp. Olive Oil

1 medium Shallot, diced

1 large clove Fresh Garlic, minced

2¼ cups Fresh Peas, shelled

6 tbsp. White Wine

1 cup Water

1½ tsp. Salt

½ tsp. Black Pepper

40 Wonton Wrappers

1 large Fresh Egg

¼ cup Unsalted Butter

4 Fresh Mint Leaves, chopped

Directions:

In a medium skillet over medium heat, warm the oil.  Add shallots and cook stirring occasionally until translucent (3-4 minutes).  Add the garlic and cook until fragrant (1-2 minutes).  Now add peas, wine, water, salt and pepper.  Simmer until liquid has almost evaporated and peas are tender (12-15 minutes).  Remove from heat and let cool slightly.  Take pea mixture and process in a food processor until smooth.  Beat egg in a small bowl.  Brush half the wonton wrappers with beaten egg.  Place 1 tbsp. of pea mixture in center of wrapper.  Top each with remaining wonton wrappers, sealing edges.  Trim wrappers into 3 inch rounds using a biscuit cutter.  Working in batches, boil the raviolis in salted water until they float (2 minutes).  Meanwhile, melt butter in the skillet used earlier over medium heat.  When ravioli floats, drain and transfer to the skillet.  Cook until butter is frothy and ravioli is coated (2-3 minutes).  Remove to serving dishes and top with the chopped mint and serve.

Note:               If you like this dish and want it year-round, you could use frozen peas.  Just thaw completely before presiding with recipe.

Note:               If you enjoy making fresh pasta, please use it instead of the wonton wrappers.

Ideas for Future Efforts

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Fresh Peas are One of the Best Spring Vegetables

It’s spring and that means gardens in the backyard or sharing with family/friends somewhere.  It means “Farmer’s Markets” in many towns.  It means “Fresh Produce” to eat.

Many who know me won’t believe my next statement but I’m open to people try any food.

“So one of the best spring vegetables are fresh peas.”  Maybe not for me because I greatly dislike them, but it is for many others.

I do follow my own advice which is to keep trying foods you don’t like.  I give this advice because people’s taste buds change over time.  It hasn’t happened for me concerning peas but has for many other foods.  So give that a try in your life.

This week I have two recipes that fresh spring peas are the main ingredient.  Tomorrow on Wednesday, I offer “Pea Ravioli with Mint” and it uses wonton wrappers.  So you don’t have to make pasta for the ravioli, but could if you like making fresh pasta.

Thursday, I have “Fresh Pea Hummus Crostini” for you to give a chance.

I hope you enjoy trying these recipes and “Happy Cooking” until next week.

Cinnamon-Rhubarb Muffins

Cinnamon-Rhubarb Muffins

(12 servings)

Ingredients:

2 cups All-Purpose Flour

¾ cup Sugar

2½ tsp. Baking Powder

1 tsp. Ground Cinnamon

½ tsp. Baking Soda

½ tsp. Kosher Salt

1 cup Sour Cream

8 tbsp. Unsalted Butter, melted and cooled slightly

2 large Fresh Eggs

1 tsp. Vanilla Extract

1½ cups Fresh Rhubarb, ¼ inch dice

3 tbsp. Sugar

½ tsp. Ground Cinnamon

Directions:

In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.  Whisk to blend well.  In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla.  Mix until smooth.  Lightly stir the sour cream mixture into the dry mixture with a rubber spatula until batter comes together.  Don’t over mix.  Now gently stir in the rhubarb.  The batter will be thick.  Divide the batter into 12 muffin liners in a regular muffin pan.  The batter should mound a bit higher in the middle and just above the liner tops.  Mix the remaining 3 tbsp. of sugar and ½ tsp. of ground cinnamon together.  Sprinkle a ½ tsp. over each muffin.  Place muffin pan in a pre-heated 400-degree oven for 18 to 22 minutes or until a toothpick comes out clean.  Remove muffin pan to a wire rack to cool 5 to 10 minutes before removing them from the pan.  Once removed, let cool a few more minutes before serving.  Serve warm if possible.

Note:               You can make a day ahead.  To warm them back up, just place in a pre-heated 350-degree oven for 3 to 4 minutes.

Ideas for Future Efforts

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Rhubarb Dream Bars

Rhubarb Dream Bars

(12-16 servings)

Ingredients:

2 cups All-Purpose Flour

¾ cup Powdered Sugar

1 cup Unsalted Butter, room temperature

4 large Fresh Eggs

2 cups Sugar

½ cup All-Purpose Flour

1½ tsp. Salt

4 cups Fresh Rhubarb, finely chopped

Directions:

In a large bowl, combine the flour, powdered sugar and butter.  Mix well and then press mixture into a greased 9x13 baking dish.  Place in a pre-heated 350-degree oven for 10-15 minutes or until golden brown.  Remove and set aside.  In another large bowl, beat eggs, sugar, flour and salt until well blended.  Add rhubarb and mix.  Spoon mixture onto the baked crust.  Place baking dish in the 350-degree oven for about 45 minutes or until done.  Cool in pan before cutting into bars.  Cut 3x4 for 12 or 4x4 for 16 bars.

Note:               You can use frozen rhubarb.  Just be sure to thaw completely before making this recipe.

Ideas for Future Efforts

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