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Breakfast Back-log

So we’re bringing you a breakfast post two days in a row.  Why? Because we’ve somehow managed to get a major back-log of breakfast recipes piling up, and since we have another bunch of breakfast ideas swirling around in our heads for the next few days (read- there was a big sale on strawberries at the grocery store this week!), we wanted to get some of these recipe to you before we get too carried away with new ones.

What can we say? We love breakfast!

We realized the other day as we were perusing through some past posts that it has been forever since we’ve made a crepe for breakfast!  And with a pile of lemons in our fridge and a giant bag of frozen blueberries in our freezer, we knew what had to be done.

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But first, let’s recap: so far we’ve made pancakes, french toast, and a buckwheat bake (ok, that one’s not lemon-blueberry, but it would taste pretty darn good with blueberries, if you ask us!) so a crepe seemed like a logical next step.

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And while sometimes logic is kind of overrated, this time, it definitely prevailed!

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And while we could launch into a whole spiel about how the tangy, citrus-y flavour of the lemon pairs perfectly with the bright, sweet flavour of the blueberries and the creamy, mellow cottage cheese pulls the whole thing together in a veritable taste sensation, we won’t bother because we’ve already explained the magic that happens when blueberries and lemons are paired together…

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So you already know how delicious this is without us really having to tell you 🙂

Lemon Poppy Seed Blueberry Crepes

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Prep time: 10 min
Cook Time: 10 min
Serves: 2

Ingredients:

1/2 c. whole wheat flour
1 tbsp chia seeds or ground flax seeds
1/2 tbsp poppy seeds
4 egg whites
juice of 1 lemon (1/4 c.)
zest of 1 lemon
1/4 c. milk of choice
1/4 c. water
1 tbsp honey

For the filling:

1 c. frozen blueberries, thawed, drained (reserve blueberry juice)
2/3 c. cottage cheese

For the blueberry cream:

Reserved blueberry juice
1/4 c. plain yogurt
1/4 tsp lemon juice
1/2 tsp honey

Directions:

Pre heat greased large frying pan or griddle over medium heat.
Mix all the dry ingredients in a bowl, then add the wet ingredients and stir until there are no clumps.
Pour half the batter onto the pan, swirling so that it covers the entire base of the pan. Cook for 2-3min, or until the edges start to curl. Flip and cook for another 2-3min. Remove from pan and repeat with remaining batter.
Divide the cottage cheese and blueberries among each crepe and fold them up, top with blueberry sauce.
For Blueberry sauce:
Mix all ingredients together and drizzle over the crepe.

~twosaucysisters

Apples to Apples

Has anyone ever played this game before?

apples to apples

We never have, but it sounds like it could be fun! For those who don’t know, this is a type of word game. Players are given “red apple” cards, each with a noun or noun phrase on them, and the judge chooses a “green apple” card, which contains an adjective. The judge puts this card face up on the table for the players to see, and then each player chooses one of their red apple cards that they think best matches the green apple card and puts it face down. The judge shuffles the red apple cards and reads them, deciding which card matches the green apple card the best. The point is for the judge to choose the match that is “most creative, humorous or interesting”.

So…. what does this game have to do with today’s post?

Absolutely nothing! Except that today’s post has apples in it. 🙂

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Hmm… what’s the best adjective to describe this breakfast?

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Decadent? Delicious?

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Cinnamon-juicy-apple-and raisin-filled-awesome?
(For some reason we don’t think they have that one in the game, but if they did it would win for best match!)

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Another good way to describe it is healthy. And maybe sneaky too, because if you ever made this for someone, they would never guess that it’s good for them! 😉 With whole wheat bread, apples, low-fat milk,  and high-protein cottage cheese and egg whites, this dish has got a lot going for it!

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But who needs adjectives? We’ll let the photos speak for themselves. 🙂

Apple Cinnamon Stuffed French Toast

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Prep time: 15 min
Cook time: 5 min
Serves: 2

Ingredients:

2 slices of your favourite whole wheat bread, approx. 1 inch thick.
6 egg whites (or 3 eggs)
2 tbsp sugar-free apple butter Apple Butter (store-bought or home-made)
3 tbsp milk of choice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp vanilla

Filling:

1/2 medium sized apple,very  thinly sliced
1/4 c. raisins
1 tsp water
cinnamon and nutmeg, to taste

For the cream:

1/3 c. cottage cheese
1/4 c. apple butter
1/2 tsp vanilla extract
water as needed (we used approx. 2 tbsp

Directions:

Slice your bread into 1-inch pieces, then slice into the centre of each bread slice, making a pocket for the apples, without cutting all the way through.
In a bowl, combine the apple slices, raisins, cinnamon and nutmeg and water and microwave for 1-2 min or until apples are soft. Drain off excess liquid and stuff the apple raisin mixture into the pockets of the bread.
Preheat a non-stick frying pan or pancake griddle over medium-high heat.  Spray with cooking spray.
In a wide, shallow dish, combine egg whites, milk, apple butter, spices and vanilla. Soak both sides of each bread slice and place the bread on the preheated pan.  Cook for 2-3 minutes, or until the bread turns a nice golden brown, then flip and cook for another 2-3 minutes.

While the bread is cooking, put all the cream ingredients in a blender or food processor and process until smooth, adding water slowly until you reach the thickness you desire.

Optional:  Dice the other half of the apple and cook in a little bit of water for topping.

~twosaucysisters

Have you ever played Apples to apples?

Tastes Like Spring

Breakfast is our favourite meal of the day.  You’ve probably heard us say that a million-and-one times already, but let’s be honest, when you haven’t eaten for 10 hours, how can that first meal of the day not be awesome?

We think the real reason that breakfast is our favourite meal, though, is because usually breakfast for us turns into dessert.  Except a bigger portion (because it’s breakfast, duh) so basically you get one giant helping of dessert!  What’s better than that?

For any new-comers who don’t know, our breakfasts usually consist of some kind of cake buckwheat bakeicecream  overnight oats parfait, pudding, and of course plenty of waffles and pancakes!

We also have this thing with breakfast, where when we come up with a new (to us) breakfast idea, we have to make it in every single flavour combination possible!

So when we posted about our banana-stuffed french toast a while back, you didn’t think you had seen the last of french toast, did you?

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Of course not!  After the huge success we had with the banana version, we had blueberry and lemon on the brain!

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This is one flavour that we just can’t seem to get enough of lately!  Maybe its our longing for summer manifesting itself in breakfast cravings?  Who knows, but when it ends in creations like this, we aren’t going to fight it!

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In fact, blueberry and lemon is slowly making its way into our all-time favourite combinations!  It’s bright and fresh tasting, like a little taste of summer 🙂  And will you just look at that blueberry filling gushing out the middle?  There’s no way you’re not thinking you could use some blueberry-stuffed french toast with lemon cream right now! 😉

Blueberry Stuffed French Toast with Lemon Cream

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Prep Time: 10 min
Cook Time: 8 min
Serves: 2

Ingredients:

2 slices of bread, cut about 3/4 inch thick
6 tbsp egg whites (or 3 egg whites, or 1 egg+ 1 egg white)
3 tbsp milk
1/2 tbsp lemon juice
2/3  c. frozen blueberries

For the Cream:

1/2 c. cottage cheese
3 tsp lemon juice
1 tbsp honey
zest of half a lemon

Directions:

Cut a slit into each pieces of bread to create an opening.  Cut as deep as you can without cutting all the way through the bread.

Heat a greased,  non-stick frying pan or pancake griddle on medium-high heat.

In a large, flat dish combine the egg whites, milk, and lemon juice.  Dip the bread slices into the egg mixture, coating both sides.  Place the bread slices on the pan and cook for 2-4 minutes, until the egg is set and is slightly browned, then flip and cook on the other side for another 2-4 minutes.

For the cream:

Add all the ingredients to a food processor and blend until smooth.  Pour over the toast and serve.

~twosaucysisters

What are some of your favourite flavour combinations?

The Positive Side of Winter

The last few days have been lovely.  With temperatures above 10 degrees, we almost forgot it was December!

But, alas, all good things must come to an end.  The temperature is on the decline again, and this time it looks like old man winter is going to be sticking around a little longer.  sigh.

But on a positive note, it makes this the perfect opportunity for us to share with you this soup:

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Roasted Red Pepper soup with roasted red pepper and lime cream.  (Again, it’s exam time and we don’t have the desire or extra brain capacity to think of a shorter name…)

But what’s in a name? It’s what’s in the soup that matters, right? 🙂

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And trust us, there is nothing in this soup but delicious, wholesome ingredients that will warm you up on a cold day.  It’s creamy, its flavourful, and it’s bright red- what more could you ask for in a bowl of soup?  The cream is optional, but it definitely adds some flair to it, and makes it look pretty.

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It’s a known fact that food tastes better when its pretty 🙂

Roasted Red Pepper Soup

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Time: 1.5 hours (if roasting peppers yourself)
Serves: 2-3

Ingredients:

3 red peppers, halved and seeded

1/2 white onion, diced
1 clove garlic, minced
1/4 c. sundried tomatoes (squeezed of excess oil)
1 tsp oregano
1/2 c. cottage cheese
1-2 c. vegetable stock (depending on how thick you like your soup)
salt and pepper, to taste

For the Cream:

1/4 c. cottage cheese
1/4 of a roasted red pepper
1 tsp lime juice
water, if needed.

Directions:

Place the pepper halves cut-side down and roast at 350F for 30-40 minutes, or until skins become slightly blackened.

Heat a small amount of oil in a medium-sized pot.  Add onion and saute until they are softened and translucent.   Add garlic and tomatoes and cook for another 2-3 minutes, until fragrant.  Add oregano and stock and bring to a boil.   Once the pot starts to boil, remove from heat and allow to cool slightly.  Place roasted red peppers and cottage cheese in a blender or food processor and blend until smooth.  Add the contents of your pot to the food processor and continue blending until smooth.  Pour the pureed soup back into the pot and bring it to a boil again.  Turn the heat to low and allow to simmer for another few minutes, adding salt and pepper to taste.

For the cream, place cottage cheese, roasted red pepper and lime juice in your food processor or blender and blend until smooth, adding water if needed (the amount of water will depend on your preferred thickness).

Pour soup into bowls and then using a spoon, put the cream in a swirl patter on the top. Then, using a butter knife or the handle of your spoon, start from the center of the bowl and drag outwards to give that “spider web” effect.

-twosaucysisters

What’s your favourite soup (or meal!) to have on a cold winter day?