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Discover 15 cottage cheese recipes that are *actually* good, and good for you.
Discover 15 cottage cheese recipes that are *actually* good, and good for you.
In a world still obsessed with protein, cottage cheese couldn’t be hotter. And the hype isn’t unfounded: This dairy product contains an impressive 12 grams of the macronutrient in just one, half-cup serving. Plus, we can’t forget about all of the other alluring nutrients this small curd cheese boasts, including B vitamins, calcium, phosphorus, and even probiotics (depending on the brand). These combined can support energy metabolism, bone health, and a thriving gut microbiome.
All of these noteworthy health perks of cottage cheese have thrown it into the spotlight of influencers, bloggers, and food writers alike. As a result, the internet is full of recipes featuring the savory cheese that will have you thinking, ‘there’s no way that can taste good.’ And I can tell you from experience that not all of these creative recipes are actually all that tasty.
However, there are plenty of diamonds in the rough and we’ve done the hard work to discover some of the most delicious cottage cheese dishes worth trying at home. From cookies and breads to smoothies and pasta sauce, you’d be shocked to discover just how many ways cottage cheese can be integrated into both sweet and savory dishes. Read on to discover 15 cottage cheese recipes that are *actually* good, and good for you.
For a quick lunch that can be meal prepped on the weekend, look no further than this tangy dill pickle cottage cheese egg salad. As an already high-protein dish, this egg salad is boosted up even more with the addition of cottage cheese, ensuring you’ll stay full through the afternoon. Plus, it offers plenty of intrigue with bold flavoring agents like dill pickles, honey mustard, and green onions.
With the Big Game (and other hosting occasions) coming up, this simple two-ingredient dip recipe couldn’t be easier (or more delicious) for entertaining a crowd. All you need is cottage cheese, ranch seasoning, and a blender to make this dip in seconds. For added nutrition, serve this dip with crudité veggies as they add a welcome dose of fiber and micronutrients to your high-protein dip platter.
Who doesn’t love a warm bowl of gooey mac and cheese on a cold winter day? And while certainly yummy, this comfort meal isn’t usually categorized as something that can help us meet our protein goals. Thankfully, that doesn’t always have to be the case. Not only does it utilize high-fiber macaroni but this dish excels with the help of cottage cheese and B12-rich nutritional yeast.
Protein pancakes have been all the rage in recent years but they often employ the use of protein powders—many of which can have weird aftertastes that I try to avoid. This pancake recipe, however, ups its protein content through the use of ingredients like cottage cheese and eggs to produce a hearty and tasty final product—with less than 10 ingredients, to boot!
Staying on the breakfast train, overnight oats are a weekday morning lifesaver as they can be made the night (or several nights) before, helping you to get out the door quickly, easily, and well-nourished. This overnight oats recipe is unique in that it ups the satiety factor of the fiber and protein already found in oats with the help of protein-rich cottage cheese. You’ll be sure to feel full until lunchtime after enjoying this simple four ingredient breakfast.
While often thought of as a guilty pleasure, there are plenty of ways to indulge your love for all things buffalo chicken, including this dip. Cottage cheese, Greek yogurt, plus mozzarella and cheddar cheese come together to produce a dip that tastes just as good as the traditional sour cream-forward options. Serve alongside celery sticks for a nod to the classic pairing.
You may know of a famous egg bite from a large chain coffee shop that has taken the fast casual breakfast market by storm. Well, save yourself some money by making batches of protein-filled bites at home. This recipe combines cottage cheese with eggs, spinach, bell pepper, and green onion for a flavorful on-the-go breakfast that can be made during your usual meal prep. Plus, it’s a great go-to for utilizing any veggies that are close to expiration!
Among the strange cottage cheese recipes that have emerged on the internet, cookie dough tops the list. However, it’s actually pretty tasty if you choose the right recipe, like this one from Eating Bird Food. The recipe is not only high in protein, thanks to the cottage cheese and protein powder it contains, but is also gluten-free, making it a great option for those with allergies.
Though delicious, breakfast favorites like pancakes and waffles aren’t necessarily the best way to start the day as they’re simple (or refined) carbohydrate-forward and typically lacking the protein we need, which often leaves us feeling hungry soon after enjoying them. Well, this cottage cheese waffle recipe pretty much solves that problem, as the protein from the eggs and cottage cheese it contains is sure to leave you feeling satisfied for far longer than standard recipes. Plus, they’re waffles.
When cottage cheese is blended, what results is a creamy, thick, savory delight that can be used as a sauce, or even a salad dressing, like in this Caesar dressing finished with Mexican-style spices. Not only will this dressing add protein and staying power to your final dish, but it will take the flavor of your everyday salad to the next level thanks to nutrient-dense seasonings like garlic powder, cumin, oregano, and lime juice.
Blended cottage cheese is the perfect base for sweet recipes, too, like in this protein-forward take on cheesecake. Not only does this dish skirt the inclusion of cream cheese altogether with its use of cottage cheese and Greek yogurt, but there’s very little added sugar to speak of.
One place you may never have expected to see this trendy ingredient is in pasta sauce. And while this recipe in particular may give you pause with its inclusion of unlikely ingredients like coconut aminos and honey, it’s actually incredibly flavorful. The savory, creamy taste of this one-of-a-kind sauce full of protein and plant compounds will have you going back bite after bite.
Forget protein powder, cottage cheese is the new way to boost the protein content of your daily smoothie. Not only is it a whole food option, but the inclusion of cottage cheese adds a healthy dose of creaminess to the mix, hence this recipe’s cheesecake description. You’ll be sure to feel plenty satisfied after enjoying this one, too, thanks to the fiber-rich flaxseed and frozen strawberries it contains.
If you love loaded toasts (like myself), then it’s time to start integrating cottage cheese into your rotation as a calcium and protein-filled topping. This recipe is reminiscent of both pizza and bruschetta with its use of tomatoes, basil, and garlic. For added nutrition, opt for whole grain bread and for a boost of flavor, drizzle with balsamic glaze.
Finally, we have cottage cheese ice cream (yes, you read that right). While this dish sounds a bit odd, substituting heavy cream and milk for full-fat cottage cheese and protein powder yields a dessert recipe that’s not only tasty but plenty nutritious with notable amounts of protein, B vitamins, calcium, phosphorus, and even probiotics! It’s just an added bonus that it utilizes honey and whole strawberries for natural sweetness.
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The award-winning chefs behind the restaurant Kismet share their top tips for how to cook chickpeas—dried or canned—like a professional.
The award-winning chefs behind the restaurant Kismet share their top tips for how to cook chickpeas—dried or canned—like a professional.
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Chickpeas (aka garbanzo beans), the round, golden legumes, have often been regarded as one of the main plant-based protein sources for thousands of years, with roots dating as far back as 3500 BCE in Turkey. But it’s no secret why they’ve continued to be a cornerstone of our pantry shelves for this long: They’re an excellent source of many vital nutrients and minerals—like Vitamin A and magnesium—plus a good source of fiber, which promotes overall well-being when added to your meal plan.
award-winning chef of Kismet and Kismet Rotisserie, and cookbook author of Kismet: Bright, Fresh, Vegetable-Loving Recipes
award-winning chef of Kismet and Kismet Rotisserie, and cookbook author of Kismet: Bright, Fresh, Vegetable-Loving Recipes
Sure, they may be small, but underestimating their mightiness would be a great disservice to the humble chickpea (and ourselves). In fact, according to the U.S. Department of Agriculture (USDA), there’s a whopping 14 grams of protein, 12 grams of fiber, and five milligrams of iron (the list goes on) per one cup of these golden-hued gems. With a slightly nutty, mostly mild flavorful profile and creamy texture, they pair well with so many ingredients and are versatile enough to handle most—if not all—cooking techniques. There’s truly no stopping what chickpeas can do.
So, isn’t it about time we gave good ol’ chickpeas the restaurant treatment? Award-winning chefs Sara Kramer and Sarah Hymanson, the dynamic duo behind Kismet and Kismet Rotisserie, would agree. ”We’re big chickpea fans,” say Kramer and Hymanson. So much so, you can expect to find tons of chickpea-forward recipes speckled throughout their cookbook, Kismet: Bright, Fresh, Vegetable-Loving Recipes. Lucky for us (and you), Kramer and Hymanson shared the best tips and tricks for cooking chickpeas like a pro, plus one of their favorite chickpea recipes of all time.
One of the (many) reasons Kramer and Hymanson enjoy chickpeas so much is their versatility. In their new cookbook, you’ll find that they make use of the ingredient in many ways, from sautéing the legumes in a toasted butter to complement a Moroccan-spiced carrot dish to using the clear liquid from a drained can of chickpeas (aka aquafaba) as the foundation of a miso poppy dressing. “It’s an incredible byproduct ingredient that’s extremely useful from anything from salad dressing to meringue,” Kramer and Hymanson agree.
You may be wondering: What *is* the best way to cook chickpeas? Well, there are tons! From blending (hummus), to roasting (for a crispy chickpea snack), to braising (for a super hearty stew), chickpeas can function in many forms: Dips, snacks, dressings, and soups are just a few ways.
According to Kramer and Hymanson, deciphering whether chickpeas need to be soaked before cooking all depends on the recipe.
When using dried chickpeas: If you’re starting with dried chickpeas, then the answer is generally yes. “Be sure to thoroughly soak them before cooking them, ideally overnight in much more water than you think would be necessary,” Kramer and Hymanson explain. Soaking dried chickpeas in at least four times their volume of cold water overnight (or roughly 12 hours) helps soften and cook the legumes more quickly. “Adding a touch of baking soda to the cooking liquid is also helpful for truly tender chickpeas,” they add.
The key when cooking with dried chickpeas is to plan accordingly and have a bit of extra patience when soaking them. “If you want to go through the process of cooking chickpeas from dried beans, you give yourself the opportunity to imbue them with flavor from the start throughout the cooking process,” Kramer and Hymanson say.
When using canned chickpeas: On the flip side, canned chickpeas won’t require a soak (a quick drain and rinse is usually more than enough). “You can certainly use canned chickpeas for ease, and we’d never knock their time-saving utility. Both options have their place,” Kramer and Hymanson say. That said, it’s important to be mindful of the sodium content in canned beans. For context, one can of chickpeas can contain up to 622 milligrams of sodium. However, one serving contains around 300 milligrams of sodium, which is about 15 percent of your daily value needs. This also means you’ll need a little less salt throughout the cooking process, as compared to starting with dried chickpeas.
According to Kramer and Hymanson, applying the proper cooking techniques can go a long way, especially when complementing the flavors of otherwise potentially bland chickpeas. “Building flavor starts with good ingredients and some simple techniques, like making sure you’re getting enough color on toasted garlic, caramelized onions, or roasted vegetables,” they say. “A good—and fresh!—spice blend goes a long way, as does toasting spice in oil as a part of the process, not just adding it in at the end,” Kramer and Hymanson note.
Kramer and Hymanson agree that preparation is key when handling chickpeas. That’s why they suggest making spiced chickpea dishes up to three days in advance to give them ample time to marinate in their flavorful cooking juices. Cooked chickpeas are porous, which means the longer they soak in their cooking liquid, the better they’ll taste.
On their own, chickpeas are pretty mild tasting, which is why Kramer and Hymanson say you shouldn’t be afraid to layer on the flavor. Some of their go-to ingredients to pair with chickpeas include: Fresh bay leaves (for stews and roasted recipes), umami-rich miso or anchovies (for added depth), and fresh herbs and citrus (as a garnish to brighten and lift over flavors in a dish). Not to mention, tons of anti-inflammatory spices, like clove and cinnamon, as featured in their Moroccan-spiced carrots with chickpea recipe ahead.
Things you’d do to ensure the success of cooking chicken or a steak, you should apply to chickpeas too. This includes patting them thoroughly dry before cooking (especially if you’re trying for an extra crispy chickpea), seasoning them well with salt and pepper, giving them ample space in the pan so they’re not just steaming and turning mushy.
Serves 4
Ingredients:
For the chickpeas:1/2 cup dried chickpeas1 tablespoon, plus 1/4 cup olive oil3 garlic cloves, smashed and peeled1/2 onion, root intact1/2 cinnamon stick1 bay leaf1 tablespoon kosher salt
For the carrots:2 pounds carrots, scrubbed, halved lengthwise and then crosswise1/4 cup olive oil2 teaspoons kosher salt
To finish:4 tablespoons unsalted butter1/3 cup minced shallots (about 2 shallots)2 tablespoons Carrot Spice*2 tablespoons fresh lemon juice (about 1 lemon)1 cup (about 1/2 bunch) cilantro leaves
For the *carrot spice:3 tablespoons Marash or Aleppo pepper3 tablespoons ground coriander1 1/2 teaspoons ground cumin1 1/2 teaspoons ground paprika1 1/2 teaspoons ground turmeric1 1/2 teaspoons ground black pepper1 1/2 teaspoons ground cinnamon
1. Cook the chickpeas: Soak the chickpeas in at least four times their volume of cold water overnight. Drain.
2. In a large heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic and onion and brown for 3 to 4 minutes. Add the cinnamon, bay leaf, drained chickpeas, 3 cups water, and remaining 1/4 cup olive oil. Bring to a boil, then reduce to a simmer, cover, and cook until the chickpeas are creamy all the way through, 1 to 1 1/2 hours.
3. Discard the onion, cinnamon, and bay leaf. Stir in the salt and allow to sit uncovered, off the heat, for at least 30 minutes. When ready to use, drain the chickpeas of their liquid.
4. Roast the carrots: Preheat the oven to 450°F.
5. Arrange the carrots on a baking sheet and toss in the olive oil and salt to coat. Roast the carrots until tender and browned at the edges, 30 to 40 minutes, stirring halfway through.
6. To finish: About 10 minutes before the carrots have finished roasting, melt the butter in a sauté pan over medium heat. Add the chickpeas and sauté until the butter browns lightly, about 10 minutes. Add the shallots and cook, stirring for 3 minutes longer. Add the Carrot Spice and stir thoroughly.
7. Pour the spiced chickpeas over the carrots on the baking sheet, add the lemon juice, and toss well.
8. Transfer to a serving dish and top with the cilantro.
For the carrot spice:
1. In a small bowl, whisk together the Marash pepper, coriander, cumin, paprika, turmeric, black pepper, and cinnamon. Store in an airtight container.
Chef’s note:The inspiration for this dish was pretty loose, but we wanted a hearty, satisfying, hot vegetarian main dish on the menu, so chickpeas brought a lot of welcome substance to a carrot dish. It’s hard to go wrong with this dish, but if the flavors end up a little too light at first, add a little more of the spice blend and pop the tray back in the oven to get more color on your carrots and chickpeas so that you’re getting the sought-after depth here. And don’t be shy with the cilantro!
In a pinch, you can sub in a can of chickpeas here, but cooking your own chickpeas will always be better. Plus, don’t forget to save the chickpea cooking liquid—whether in the fridge or frozen for the future—it’s a flavorful base for braises or a quick soup.
“Kismet” Copyright © 2024 by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.
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