Om Nom Nom: Some Kinda Cold Cheese Thing
Now that the temperature has dropped to a mere balmy Hot as Hell, I took the old yogurt container of whey (drained off the eventually frozen yogurt), found that I had just about two cups, so I added a little more water, scalded the mixture, used it as the liquid for a batch of whole wheat-oatmeal bread (still rising). (Cut for length)
That container really was the Hardest Working Man in Show Business though--when the container was half-empty I plunked the rest of the yogurt into the Melitta cone and used the container to drain the whey. Then after I used the whey in the bread I washed out the container and used it to freeze the leftover minestrone. (My Sekrit Plan is to get better at freezing things instead of letting them lurk in the back of the refrigerator when I get tired of them. Also, I need the big Le Creuset pot so I can make pot likker.)
As for the subject line, I've been constantly disappointed in vegetarian cold cuts, because sometimes it's just so convenient to slap together a quick sandwich. I had some baby carrots, half a cucumber, and a couple of radishes to use up, and a container of cottage cheese. So I got out the mouli-julienne and grated the vegetables plus about three ounces of extra-sharp cheddar, mixed them into the cottage cheese, and seasoned with lots of lemon pepper. The test fingetip-full tasted good, but it's in the fridge for flavors to blend so that, when the bread is out of the oven and cooled, I can make a sandwich with some of those gigantic red romaine leaves I *also* have to use up. Or maybe the last spoonfulls of a small quantity of the hauntingly delicious mixed-fruit chutney.
I got the idea from either Diet for a Small Planet or Laurel's Kitchen, where they mixed cheddar or Swiss cheese with cottage cheese and herbs in the interest of lowering fat content and leveraging the more expensive cheese.
That container really was the Hardest Working Man in Show Business though--when the container was half-empty I plunked the rest of the yogurt into the Melitta cone and used the container to drain the whey. Then after I used the whey in the bread I washed out the container and used it to freeze the leftover minestrone. (My Sekrit Plan is to get better at freezing things instead of letting them lurk in the back of the refrigerator when I get tired of them. Also, I need the big Le Creuset pot so I can make pot likker.)
As for the subject line, I've been constantly disappointed in vegetarian cold cuts, because sometimes it's just so convenient to slap together a quick sandwich. I had some baby carrots, half a cucumber, and a couple of radishes to use up, and a container of cottage cheese. So I got out the mouli-julienne and grated the vegetables plus about three ounces of extra-sharp cheddar, mixed them into the cottage cheese, and seasoned with lots of lemon pepper. The test fingetip-full tasted good, but it's in the fridge for flavors to blend so that, when the bread is out of the oven and cooled, I can make a sandwich with some of those gigantic red romaine leaves I *also* have to use up. Or maybe the last spoonfulls of a small quantity of the hauntingly delicious mixed-fruit chutney.
I got the idea from either Diet for a Small Planet or Laurel's Kitchen, where they mixed cheddar or Swiss cheese with cottage cheese and herbs in the interest of lowering fat content and leveraging the more expensive cheese.