Garlic & Cheese Quinoa Patties

Photo:  Poor Girl Eats Well

Garlic and Cheese Quinoa Patties at Poor Girl Eats Well (adapted from Heidi Swanson’s Baked Quinoa Patties on 101 Cookbooks) described these as a quick, inexpensive and healthy snack food that she is taking on a trip with her and want to try to see if my son will like as an after school snack.

For the recipe click Poor Girl Eats Well

PULL AWAY CHEESE ROLLS

I spotted this over at a Taste of Beirut and putting this on my to do list as it sounds delicious.  It is a bread dough that is slightly sweetened with honey and filled with two different types of cheese, herbs and sesame seeds.

For the recipe visit Taste of Beirut

Cheese & Herb Pull-Apart Bread

I love bread in all forms and this Cheese and Herb Pull-Apart Bread sounds delicious.  While the bread dough itself sound fairly standards, what makes is sound delectable is the filling of garlic, herbs, cheese, butter with salt and pepper and the stacking and cutting of the strips to make it pull-apart.

For the recipe, visit Pink Parsley


As we have had record high temps, going to put this on the to try list for either Fall or winter.

Photo: Pink Parsley

Spinach & Artichoke Macaroni

This a Rachel Ray  recipe for Spinach and Artichoke Macaroni. that I would like to try some day as I think I will like it and hope that my son will too.

The only downside is it contains frozen chopped artichokes, which is not something I have ever seen in our local grocery stores and 1 1/2 of Forntina cheese and the same amount of Parmigiano Reggiano cheese which is starting to put it into a more pricey category than an everyday budget meal.

HOMEMADE RICTOTTA CHEESE

The following is a recipe for A Good Appetite
http://agoodappetite.blogspot.com/2009/03/homemade-ricotta-lemon-ricotta-pancakes.html

Below is a condensed version of what is on that site:

• 1 gal. milk, (1% or higher - the higher the fat content the more cheese it will make).
• 1 qt. buttermilk
• Cheesecloth
• A thermometer
• A collander

(Makes about 1 lb.)

Place buttermilk and milk in a pot, heat on med-low heat until it reaches 185 degrees F. it will begin to separate into curds and whey. Stir occasionally to make sure no curds stick to the bottom and burn.

At 185 degrees, the whey becomes clearer as the curds coagulate more.

Pour the curds into a cheesecloth lined collander. Tie the ends of the chesecloth together and hang for 10-15 minutes.

Remove from cheesecloth and place in an airtight container in the fridge for up to a week.

The site also has a recipe for Lemon Ricotta pancakes that sound yummy.