Best Mollie Katzens Cozy Orzo With Cottage Cheese Recipes

MOLLIE KATZEN'S COZY ORZO WITH COTTAGE CHEESE

Steps:

• Combine the cottage cheese, salt, chives or scallions, lemon zest, and black pepper in a medium-sized bowl, and mix well.
• Cook the orzo in plenty of rapidly boiling water until it is tender. Place the peas in a colander in the sink, and drain the pasta right into the peas. (This will defrost the peas and cook them slightly). Shake off the excess water, transfer the orzo and peas to the cottage cheese mixture, and stir gently. Sprinkle with grated cheese, and serve warm or at room temperature, in bowls.

COZY ORZO AND WHITE BEAN SOUP

Steps:

• In a large heavy saucepan, heat the oil over medium heat.
• Add onion and garlic, sauté for 4 minutes or until onion is soft.
• Add tomatoes, stock, sun-dried tomatoes and pepper flakes and bring to a boil.
• Add orzo and simmer about 12 minutes, or until pasta is cooked, stirring often to prevent sticking on the bottom.
• Add beans and heat through, about 5 minutes.
• Add salt and pepper to taste.
• Serve topped with as much parmesan cheese that you like!
• Now pick a cozy spot on the couch and enjoy!

NOODLES ROMANOFF WITH COTTAGE CHEESE

Steps:

• Cook noodles according to package directions; drain.
• Preheat oven to 375.
• In large bowl, combine cottage cheese, sour cream, onions, parsley, basil, salt, garlic powder, and pepper; mix well.
• Stir in noodles.
• Spoon into greased 8-inch baking dish.
• Bake 20 minutes or until hot and bubbly, topping with cheddar cheese during last 5 minutes of baking.
• Refrigerate any leftovers.

ROASTED EDAMAME WITH GARLIC AND OLIVES

Steps:

• Preheat the oven to 375°F.
• Put all the ingredients (no, you don't need to thaw the edamame) in a loaf pan, and add salt and pepper if desired. Remember: olives are salty, so you might not want more salt.
• Mix everything well.
• Cover the pan tightly with aluminum foil.
• Bake for 45-50 minutes, or until the garlic is tender.
• Stir, and if desired, drizzle with more olive oil.
• Enjoy! (It's especially good scooped up with corn chips.).

SAVORY VEGETABLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees farenheit.
• Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
• Put the grated zucchini into a colander.
• Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
• Saute the onions in butter with 1/2 t salt.
• When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
• Keep stirring and cook over medium heat for about 8 minutes.
• Remove from heat and stir in the parsley and lemon.
• Beat the cheeses and eggs together until well blended.
• (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
• Season to taste with black pepper.
• Pour the mixture into the springform pan.
• Bake uncovered for 30 minutes-- then pull it out for a minute.
• Remember those tomatoes?
• Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
• Reduce the oven heat to 350 degrees, and bake another 30 minutes.
• Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
• Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.

CAULIFLOWER, RICE & SWISS CHEESE CASSEROLE

Steps:

• Preheat oven to 350°.
• To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.
• Sauté the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.
• Stir in the lemon juice and sauté a minute more.
• Separately, sauté the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.
• Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.
• Place in a casserole dish and bake, covered, for 30 to 40 minutes.

GREEN BEANS & TOFU WITH CRUNCHY THAI PEANUT SAUCE

Steps:

• For the stir-fry:.
• Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside.
• Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
• As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.
• Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
• Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
• For the peanut sauce:.
• Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.