Posts Tagged ‘Cheese’

Spinach Lasagna Noodle Bits

Lunch today was supposed to be Turkey Wild Rice soup leftover from last night’s dinner.  I seem to have a problem lately with underestimating my growing family’s appetite.  No leftovers makes for no lunch :).  Luckily, I had several tortillas in my freezer and some dehydrated refried beans and a little cheese.  Add some fresh veggies, and we were happy.

Dinner was supposed to be lasagna.  First off, I don’t love lasagna.  Second, I really don’t like making it.  However, my son loves it and asks for it on a regular basis.  This week, when I finally put it on the menu, there were shouts of excitement.  This is a big deal.

I put the noodles in the pot to parboil and did a few other things.  I turned the heat off before they were all the way done, did a few more things, and came back.  I readied my cheeses and sauce.  I poured sauce in the bottom of my pan and attempted to grab my first noodle.  A chunk about the size of a postage stamp.  Ok, try again.  Nope.  And again, and again, and again.  Nope.

I think it must have been the Christmas music in the background keeping my frustration levels in check.  Well, I thought.  You can make lasagna without the noodles, right?  I mean, the cheese is the best part anyway!

My First Ever Noodle-less Lasagna

So, I now have a gigantic pan layered with marinara sauce, Italian-ized cottage cheese (I always use this instead of ricotta), and shredded cheeses.  My plan is to just serve it over brown rice macaroni noodles – that hopefully don’t fall apart :).

Stay tuned for the verdict!  Don’t worry, my son will be brutally honest :).

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Ingredients for Cottage Mac and Cheese

Necessity is the mother of invention.  And I do believe the sister of invention is creativity.  The two are very closely related anyhow.  Well, those ladies, along with four hungry children were all in my kitchen several months back.  I needed dinner, fast, and the meal I planned had fallen through.  The wheels turned, the digging in the refrigerator began, and a recipe was born.  To this day, my kids all squeal in delight when I tell them Cottage Mac and Cheese is what’s for dinner.

Cottage Mac and Cheese

by Blessed Roots Farm

This recipe feeds at least four hungry kids and one mom.  Adjust amounts to make it feed your family.

4 cups dried whole wheat macaroni noodles (or equivalent amount of any pasta)

1 32 oz. container of whole milk cottage cheese

1/4 c. organic butter

1/4 – 1/2 c. whole milk

3 cups fresh spinach, chopped

4 large carrots, peeled and grated

(Adding any leftover meat is completely optional, and quite yummy!)

Freshly ground black pepper and freshly grated parmesan or romano cheese are delicious garnishes.

Fill a large stock pot about 2/3 full with water, and bring to a boil.  Add the macaroni noodles (and optional leftover meat if it is frozen) and set the timer so you don’t overcook them :).  While the macaroni is cooking, shred the carrots.  Toss the shredded carrots in the macaroni water.  While the noodles and carrots cook, chop the spinach.  Add the chopped spinach (and any leftover meat if it is refrigerated) and stir.  By this time, your noodle timer should be just about to beep.  When your noodles are cooked, drain the noodles and veggies in a colander with fine holes, so you don’t lose half of your veggies.  Pour the noodles and veggies back into your stock pot and place over low heat.  Add butter and stir until melted.  Then, add the cottage cheese and the milk.  Add enough milk to get the pasta to the consistency you prefer.  Top with fresh ground pepper and freshly grated parmesan or romano cheese.

The "Real" Deal

Sounds so weird, I know.  But they LOVE IT.  And it doesn’t come out of a box!


Join me at This Chick Cooks, Real Food Wednesday, and Full Plate Thursday to see more yummy recipes.

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