Perfect for Passover, or any homey Sunday night. Bubbe’s Luchen Kugelīayla Scher gave us her low-fat version of traditional Jewish noodle kugel, so you’ll be using low-fat cottage cheese and low-fat sour cream in this flexible dish that can be served warm or cold. Tub of ricotta cheese is easy to add to your favorite recipes. Ricotta cheese delicately seasoned with salt for added flavor. Polly-O Part Skim Ricotta Cheese is made with premium-quality ingredients. One 32 oz tub of Polly-O Part Skim Ricotta Cheese. Perfect for using up all the extra summer squash you’ll soon no doubt be dealing with… Get our Noodleless Zucchini Lasagna recipe. Each 32 ounce ricotta cheese tub is resealable. Low carb and lower fat, this noodle-free lasagna uses cottage cheese mixed with grated parmesan as the creamy filling and strips of thinly sliced zucchini instead of noodles. Don’t think it’s mild-mannered, though the flavors are bright and earthy with a little spice, thanks to jalapeños, onion, garlic, cilantro, vinegar, and cumin. The two cottage cheese recipes to come below, while delicious, could definitely be considered homely-but this healthy cottage cheese-based take on queso from The Homesick Texan is gorgeous surrounded by a rainbow mix of vegetables, and a perfect light app for spring garden parties (even if they’re solo this year) and summer barbecues galore. Share on Pinterest Image courtesy of Lisa Fain But you can also simply bake ricotta for a great, easy party appetizer. Ricotta is beloved as a filling for pasta shells, manicotti, ravioli, cannoli, classic lasagna, and cheesecake. The majority of the fat in whole milk ricotta cheese is saturated. Video of the Day Saturated Fat and Cholesterol As with most cheeses, ricotta is high in fat. Fat-free ricotta contains 160 calories and no fat. Dollop ricotta on pasta, fold it into a sauce, or spread it on a toasted slices of baguette with a drizzle of honey or under tomatoes for bruschetta. Part-skim ricotta has less fat and calories per serving, although not significantly so as 1 cup has 339 calories and 19.5 grams of fat. There are so many wonderful ways to use ricotta in your cooking. Ricotta has a higher caloric and fat content than cottage cheese, but less salt. American ricotta adds whole or skim milk to the whey, producing a wetter, creamier style than the Italian versions. Ricotta salata, which means “salty,” is salted and aged at least three months, resulting in a texture more like feta. Ricotta feels smooth but slightly grainy. The word stems from the Latin recocta, meaning recooked. Sprinkle the pizzas with salt and crushed red pepper flakes, if using.Ricotta was originally created in Italy to use up the whey when a cheesemaker separates milk or cream into curds and whey for other cheeses. Remove from the oven and place small spoonfuls of the ricotta on the pizzas and sprinkle with fresh basil. Return to the oven and continue to bake until the crust is crisp and the cheese has melted and is browned in spots, 6 to 8 minutes, rotating the pans if necessary. Remove from the oven and evenly spread each pizza crust with the sauce, spreading about 1/2 inch from the edge, and then top with the mozzarella, Parmesan and spinach. Bake until lightly browned, 8 to 10 minutes. Rub each piece of dough with 1 teaspoon of the oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and carefully transfer to the hot baking sheets. Stretch and/or roll each piece of dough until very thin and place each on a piece of lightly floured parchment paper that is the same size as the baking sheets heating in the oven (the dough will be a rustic oval shape). Remove from the heat, season with salt and pepper and stir in the basil.įor assembling the pizza: Place 2 baking sheets in the oven and turn the oven to 500 degrees F. Cover and cook for 5 to 7 minutes, stirring occasionally. Stir in the basil, oregano, salt and pepper. Reduce the heat to low and pour in the pasta sauce. Add the onions and garlic and cook until the onions have softened, 3 to 5 minutes. Continue to cook, stirring and lightly mashing the tomatoes with a spatula, until the tomatoes have released their liquid and the sauce has become thick and jammy, about 15 minutes. In a large skillet, heat the olive oil over medium-high heat. Cover loosely and let rest an additional 30 minutes.įor the sauce: Combine the oregano, tomatoes and garlic in a small skillet and bring to a simmer over medium heat. Divide the dough into 2 pieces and roll each into a ball. Transfer to a bowl coated with nonstick cooking spray, mist the dough ball, cover and let stand until doubled in size, about 1 hour. Stir until a soft and shaggy dough forms and then turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb. Stir 1 1/4 cups warm water with the olive oil and yeast and pour into the well in the flour bowl. For the dough: Combine both kinds of flour and 1/4 teaspoon salt in a large bowl and make a well in the center.
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