SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
- Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.
COTTAGE CHEESE PANCAKES WITH INDIAN SPICES
We eat these Indian-spiced pancakes for dinner, along with a green salad. They don't even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 16 to 18 pancakes
Number Of Ingredients 13
Steps:
- Place the cottage cheese in a sieve and drain for 15 minutes
- Steam the cauliflower for 5 minutes, remove from the heat and chop fine. Set aside
- In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garam masala. Stir in the nigella seeds
- Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives
- Beat the egg whites to stiff but not dry peaks and gently fold into the batter
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side. Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over. Cook on the other side until they are nicely browned. Serve hot
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 143 milligrams, Sugar 2 grams, TransFat 0 grams
COTTAGE CHEESE PANCAKES
Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
- In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
- Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.
Nutrition Facts : Calories 213 g, Fat 8 g, Protein 11 g
COTTAGE CHEESE PANCAKES
The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cottage cheese, flour, oil, and eggs in a large bowl.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g
WHOLE WHEAT (CAULIFLOWER) COTTAGE CHEESE PANCAKES
Light, fluffy cottage cheese pancakes with hidden cauliflower for some nutritional punch - my 5-year-old declared these 'the best pancakes ever!'
Provided by LaurenPretzel
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes. Transfer cauliflower to a blender and blend until smooth. Measure 1 cup pureed cauliflower and store any remaining in a container in the refrigerator for another use.
- Stir 1 cup cauliflower puree and cottage cheese together in a large bowl until smooth. Mix flour, brown sugar, baking powder, nutmeg, and cinnamon into cauliflower mixture until batter is just mixed and thickened. Add eggs to batter until thoroughly mixed. Stir milk into batter, adding 1 tablespoon more at a time if needed, until batter is smooth.
- Heat butter in a large frying pan over medium heat; drop heaping tablespoons batter into the melted butter. Cook until batter begins to bubble, 3 to 4 minutes. Flip pancakes and cook other side until browned, 3 to 4 more minutes. The inside of these pancakes will be softer than traditional pancakes. Repeat with remaining batter.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 30.6 g, Cholesterol 101.8 mg, Fat 5.6 g, Fiber 4.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 426.5 mg, Sugar 9.8 g
WHOLE WHEAT COTTAGE CHEESE PANCAKES
I love cottage cheese pancakes and wanted to make a version that was a bit healthier and that my toddler would also love. This was a hit! (at least the two times I've made it so far!) You can use oil in place of the applesauce, white flour in place of the whole wheat, and regular milk for the soy, for a less healthier but yummy version. These also freeze well which is great for feeding a toddler.
Provided by thevioletpear
Categories Breakfast
Time 30m
Yield 30 2 1/2 inch pancakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Blend the cottage cheese, eggs, applesauce, soy milk, and vanilla extract in a blender until thoroughly mixed.
- Add the dry ingredients and pulse on and off until just blended.
- Heat pan on medium. Coat with butter or oil spray. Pour by 1/8 cupfuls (nice small size for toddlers and kids, otherwise use 1/4 cup). Flip when nicely browned.
- Serve with a sprinkle of powdered sugar, maple syrup, or jam.
Nutrition Facts : Calories 184.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 144, Sodium 344.8, Carbohydrate 23.1, Fiber 2.9, Sugar 4.8, Protein 13
COTTAGE CHEESE PANCAKES
Yield Serves 4
Number Of Ingredients 11
Steps:
- Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and cardamom in large bowl. Beat whites in another large bowl until stiff but not dry. Fold whites into cottage cheese mixture in 2 additions.
- Preheat oven to 200°F. Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes. Cook pancakes until bottoms are brown and bubbles form on top, about 3 minutes. Turn; cook until bottoms are brown and pancakes are cooked through, about 4 minutes.
- Transfer to plate and place in oven to keep warm. Repeat with remaining batter. Serve immediately; pass Peach and Berry Salad to spoon over pancakes.
WHOLE-WHEAT COTTAGE-CHEESE PANCAKES
These pancakes are packed with protein, so you aren't left hungry an hour later. Top with your favorite berries simmered with a touch of syrup.
Provided by Bibliophage91
Categories Breakfast
Time 25m
Yield 12 pancakes
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the cheese, eggs, butter, and milk.
- Add the flour, baking powder, sugar, salt, and nutmeg, and blend lightly until just mixed.
- Grease a griddle with cooking spray and place over medium heat.
- Put a large scoop of batter on the griddle and use the back of a spoon to spread it out evenly.
- The pancake is ready to flip when you begin to see small air bubbles form, about 3 to 4 minutes.
- Flip and cook for another minute or 2.
Nutrition Facts : Calories 99.7, Fat 5.5, SaturatedFat 3.2, Cholesterol 48.4, Sodium 405.3, Carbohydrate 8, Fiber 0.9, Sugar 1.2, Protein 5
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