River Cottage Sorrel Pesto With Goats Cheese Food

COTTAGE CHEESE PESTO

Cottage Cheese Pesto image

can be used as a dip, spread, or pasta sauce! from "recipes for health" from the New York Times - http://www.nytimes.com/2010/08/20/health/nutrition/20recipehealth.html?ref=nutrition

Provided by ellie3763

Categories Sauces

Time 10m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 garlic cloves
1/2 cup fresh basil
1 cup nonfat cottage cheese
1 tablespoon nonfat yogurt
1 tablespoon extra virgin olive oil
1/4 cup parmesan cheese, freshly grated

Steps:

Put the garlic into a food processor and process until finely chopped. Scrape down sides of the bowl.
Add the basil. Process until finely chopped and scrape down sides of the bowl.
Add cottage cheese, yogurt, olive oil, and parmesan. Process until smooth and cream.
If using as a pasta sauce, dilute with a spoonful of the pasta cooking water.

Nutrition Facts : Calories 46.7, Fat 2.7, SaturatedFat 0.8, Cholesterol 4.1, Sodium 51.9, Carbohydrate 1, Fiber 0.1, Sugar 0.5, Protein 4.6

SORREL PESTO

Sorrel Pesto image

There are so many soup recipes with sorrel, which grows like a weed in my garden, that I wanted to have something different. I think this is pretty good, it can be canned, and it can make a nice gift basket item. Found this on twosmallfarms.blogspot.com

Provided by crowmama

Categories Sauces

Time 10m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan cheese
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

Steps:

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.

Nutrition Facts : Calories 72, Fat 7.2, SaturatedFat 1.2, Cholesterol 2.4, Sodium 140.5, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 1.5

SORREL AND GOAT CHEESE QUICHE

Sorrel and Goat Cheese Quiche image

This is a wonderful savory sorrel quiche. Top with sliced tomatoes to add some color, if you'd like.

Provided by Amber

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 (9 inch) unbaked pie crust
4 ounces soft goat cheese (chevre)
2 ½ cups coarsely chopped fresh sorrel
4 scallions, chopped
1 ½ cups milk
3 eggs
¼ teaspoon salt
1 tablespoon shredded Parmesan cheese, or to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom of a 9-inch pie pan and prick several times with a fork.
Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool at least 10 minutes.
Reduce the oven temperature to 375 degrees F (190 degrees C).
Spread goat cheese into the bottom of the cooled pie crust. Cover with sorrel and scallions.
Beat milk, eggs, and salt together using a fork in a bowl. Pour over sorrel mixture. Sprinkle with Parmesan cheese.
Bake in the preheated oven until the top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 18 g, Cholesterol 113.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 8.1 g, Sodium 425.8 mg, Sugar 3.8 g