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Entry for October 14, 2007

  • 2 1/2 cups brown rice, cooked
  • 3 green onions, chopped
  • 1 cup lowfat cottage cheese
  • 1 teaspoon dried dill
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup lowfat milk

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350° oven for 15 to 20 minutes. Serves 4



Casserole, Cottage Cheese and Brown Rice      Serves: 4


2 cups brown rice, cooked

1 onion, chopped

1 egg, lightly beaten

Fresh parsley, chopped

1/2 cup milk

1/3 cup cottage cheese

1/2 cup hard cheese, grated

Salt, to taste

Black pepper, to taste

Nutmeg, to taste

Preheat oven to medium heat. (I use 180°C/375F).

Combine all ingredients, mixing well. Bake in oiled casserole dish until nicely browned, approximately 45 minutes. Allow several minutes for the casserole to set before cutting, otherwise it will fall apart.

Pumpkin Bran Muffins



  • 1 15 oz. can pumpkin
  • 1 cup bran cereal
  • 1/4 cup butter, melted
  • 1/2 cup (3-1/2 oz.) sugar
  • 2 Tbsp. (1 oz.) brown sugar, packed
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1-1/4 cups (5 3/8 oz.) unbleached all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/4 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1-1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup (6 oz.) raisins
  • Demarara or coarse sugar for sprinkling

In a large mixing bowl, combine pumpkin, bran cereal, butter, and sugars. Stir in the eggs and buttermilk. In a separate bowl, whisk together the flour, salt, spices, baking soda and baking powder. Stir into the pumpkin mixture, then stir in the raisins. Cover the bowl and refrigerate the batter for 4 hours or overnight.


Preheat the oven to 375°F. Lightly grease or line the wells of a muffin pan with papers. Scoop the batter into the pan, using a heaping 1/4 cup of batter for each. Sprinkle the tops with sugar if desired, then bake in the preheated oven for 25-28 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the pan for five minutes before taking them out of the pan to finish cooling on a rack.


Yield: 12 muffins.


 


2007-10-15 03:08:06 GMT
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