Parmesan, Arugula Cottage Cheese Dip

21 Monday Mar 2011

Posted by cosmohippiechef in appetizer, dips, Snack

Tags

This recipe was inspired by one I saw in Sunset Magazine during the holidays. I thought it would still appeal to having a rich dairy dip but be a little more balanced, due to the fact that it is made from cottage cheese and not sour cream and cream cheese. It’s great for a dip or a great topping for a baked organic russet potato (this is how Billy and I enjoyed it yesterday for lunch). Try it out for your next get together. Enjoy!

-Parmesan, Arugula Cottage Cheese Dip-

16 oz organic cultured cottage cheese (I use low fat)
5 oz baby arugula or baby spinach (I use a combo of both)
1/4 c. grated Parmesan cheese
2 garlic cloves, chopped
1 lemon, juiced and zested
salt and pepper

1. Place the contents of the cottage cheese tub in the food processor, season with a little salt and pepper. (If you like pepper, use a little extra) Pulse a few times to smooth out just a bit.
2. Lightly saute the arugula or spinach in a little oil over medium heat. Add the garlic and saute just until the greens start to wilt, but are still green.
3. Add the greens and garlic to the food processor along with the lemon juice and zest. Pulse enough to mix well together.
4. Add the grated Parmesan cheese and pulse again to mix in. Taste to check salt and pepper, add more if needed.
5. Scoop into a bowl and refrigerator for a few hours, serve when ready.

Pasta Alla Friends- Friday Night Hangout

30 Sunday Jan 2011

Posted by cosmohippiechef in pasta

≈ Leave a comment

Tags

cheese, lemon, nuts, parsley, pasta

We try and get together with our friends as often as we can, due to the fact that all our friends have kids this can sometimes be a challenge. But lucky for us we could all make it work this weekend. We all bring a dish and a libation of choice and the rest is history. I know these little get togethers really restore all our spirits after a long week. The dishes don’t have to be complex, so is the case in the pasta I brought. I really just made this up on the fly, I looked to see what I had on hand and all I had to buy was some whole wheat pasta. Good luck and I hope you Enjoy!

-Pasta All Friends-

1 lb. whole wheat spaghetti (cooked according to the directions)

1/2 c. pistachio’s (shelled and toasted)*

1/2 c. pine nut’s (shelled and toasted)*

3 lemons, zested and reserve the juice

1/4 c. parsley leaves

1/2 c. olive oil

1-1 1/2 c. cheese (I used Peccirino and Parmigiana)

salt and pepper

*to toast nuts put them in a dry saute pan over medium heat just until they start to release there oils, you’ll be able to smell them become toasty. Shake pan occasionally, be careful not to burn.

1. Cook pasta according to the directions. Be sure to salt the boiling water.

2. After you have toasted the nuts, place them in the food processor with the lemon zest, pepper and parsley, pulse down to a fine grind. Use your best judgement on the size of the pulsed nuts.

3. Mix the olive oil and reserved lemon juice, whisk together. Season with salt and pepper.

4. When the pasta is done cooking drain and place back into the pot you boiled it in. Drizzle in the lemon and olive oil mixture, the nut mixture and the cheese. Using tongs toss all together and coat all the pasta.

5. Pour into a big bowl and garnish with any leftover cheese or parsley.

I liked the idea of this dish because we are getting whole grains from the pasta, good fats from the nuts and olive oil, and using fresh herbs and lemon bring a fresh flavor and take your taste buds for a ride. Parsley has a number of healing properties such as strengthening the liver, kidneys and the bladder. It’s also a immune enhancer and helps support the nervous system.

How cool is that? Food should always taste amazing but also be nutritional dense, using whole foods will ensure this.

Mac and Cheese (with hidden veggies)

04 Sunday Apr 2010

Posted by cosmohippiechef in pasta

≈ 4 Comments

Tags

broccoli, cheese, pasta, pumpkin, vegetables

I have been meaning to get this on the blog for some time, this recipe is family friendly meaning everyone can appreciate this dish. I don’t have kids just a husband who is a kid at heart and he loves this recipe so much that he laps up the remaining sauce with his finger and licks it off.

I was telling my TBC (Tall Bitches Club) ladies that if you have leftover of the pureed carrots and yams that go in this dish they would make great snack for your little ones. No matter what this dish is a hit it’s fast, creative and good for you. Enjoy!

P.S. This recipe was inspired by Jessica Seinfeld’s cookbook Deceptively Delicious, if you have kids or a spouse who won’t eat there veggies this cookbook is very helpful and very creative.

-Mac and Cheese- Serves 4-6

3 c. Macaroni (I use whole wheat pasta)

2 T. butter (I use Earth Balance Butter)

2 T. flour (I use whole wheat flour or soy flour, it’s just whatever you have)

1 c. milk (I use soy milk)

1/2 c. carrot puree*

1/2 c. sweet potato/yam puree*

1 c. shredded cheddar (I like Beehive Cheese, they are local and make great cheese)

2 c. broccoli

1/2 tsp. salt

1/2 tsp. onion salt

1/2 tsp. garlic powder

1/4 tsp. ground pepper

1/4 tsp. paprika

1. In a large pot of salted boiling water cook macaroni according to directions. During the last two minutes throw in the broccoli with the pasta. Cook last remaining few minutes together and then drain both into a colander and set aside.

2. In a large saute pan melt the butter over medium heat, when melted and slightly bubbling add flour and whisk into a smooth paste. Cook for one minute to remove the raw flour paste, add milk a little at a time and whisk well to avoid lumps. Whisk all together until it begins to thicken, add all the spices and whisk together once more.

3. Turn heat to low after sauce has thickened, add carrot puree* and sweet potato/yam puree*, and cheese. Turn off heat and stir all together, toss the pasta and broccoli into thickened cheese sauce and stir one last time. Serve immediately.

*Pureed veggies is easy, I do these separately though. Either use a steamer basket or place the veggies in a pot with a little water and a tight fitting lid and cook over medium heat until knife tender. (That means that when you insert your knife into the veggie it slides right off) When tender puree the cooked veggies in a food processor, you may need to use a little of the cooking liquid to puree the veggies just until smooth.

I served this dish with Roasted Brussel Sprouts. All you do is wash, cut into halves or quarters depending on the size. Place the prepared brussel sprouts on a cookie sheet lined with tin foil, toss with olive oil and salt and pepper. Put into a preheated (400 degree) oven for 10 -20 minutes. After the first 10 minutes I toss the sprouts a little and determine how much longer.When they come out of the oven I season with fresh lemon juice, lemon zest and maybe just a little more olive oil and salt and pepper to taste. Enjoy