 Found in fridge: waning baguette, cottage cheese, jar of roasted red peppers, one sad tomato. You know, ricotta gets all the glory, but cottage cheese, drained and mashed a bit, is really the same thing when it comes to recipes. Ingredients: Half jar roasted red peppers Basil Tomatoes, grilled as here Baguette Cottage cheese Instructions:
Drain and mash your cottage cheese until it looks like ricotta. Toast your bread as you like. A lower fat option is to toast it, but I like Julia Child's way -- grill it in olive oil! Put your grilled tomatoes, red peppers and basil in a food processor and pulse it up. You just want to get it spreadable, but still have the individual ingredients show themselves. Layer your bread with cottage cheese and then tomato/basil/pepper mixture. Devour.
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Word Woman, aka Kate the Great, was not here for me to ask how to spell "omelet" and so I looked it up on dictionary.com and got: omelet–noun eggs beaten until frothy, often combined with other ingredients, as herbs, chopped ham, cheese, or jelly, and cooked until set  Ingredients:
Olive oil 3 eggs, beaten until frothy, with a bit of water added 4 slices turkey bacon, cooked 1 cup fresh spinach Fresh basil, torn ¼ cup feta cheese, crumbled ¼ cup marinated tomatoes Instructions: Heat olive oil in omelet pan over medium high heat. Add the eggs to both sides of the omelet pan. Distribute the spinach and basil evenly on both sides, followed by the bacon, feta, and tomatoes. The feta cheese is slightly salty, and the bacon has a smoked character to it, so I didn’t add any salt or pepper, but you are welcome to season to your liking. Once the eggs are set, close the omelet pan and continue cooking until omelet is done. Serve with toast and your favorite jam, and of course, hot coffee! Oh, how I love our local farmer’s market, and in season right now are all colors of small tomatoes.  Bruschetta is one of my favorite ways to use marinated tomatoes. Marinated tomato recipe below.  Ingredients
1 cup canola oil 1/4 cup Balsamic vinegar 4 T. sugar Freshly ground black pepper and salt, to taste 1/4 c. chopped parsley 18 whole basil leaves, cut fine 2 cloves garlic, minced 2 pounds tomatoes, cut into bite-sized pieces Instructions Combine all ingredients except tomatoes in a large bowl. Whisk to combine, then add tomatoes. Use any kind of tomatoes; a multi-colored mix is especially nice. Allow to marinate for at least 4 hours. Use tomatoes to make bruschetta, slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes and shaved parmesan. Yummo! |
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