Monday, February 15, 2016

Cottage Cheese Pancakes

Happy Louis Riel Day! I'm celebrating with a leisurely Monday morning. I woke up without an alarm, shuffled around a bit, tidied a little, and decided to give these Cottage Cheese Pancakes a try. I’d enjoy them while watching into the sunny back-yard. I can hardly wait to enjoy my first summer in that yard.

I don’t eat a lot of pancakes – they slow me down. I don’t know why, I just know they do.

Along came a recipe that looked like a try. I liked them! I think I might make a few extra and freeze them for quick breakfasts.

Here is the recipe (from here:

Cottage Cheese Pancakes
½ cup cottage cheese
½ cup rolled oats (I used quick-oats)
3 Eggs

Whisk eggs together and add cottage cheese and rolled oats.

Fry in pan with oil on medium heat.

I used a 1/3 cup measure of batter for each pancake. This made 5. I think I will switch to a ¼ cup measure in the future. 2 was just a little too much for breakfast. (And it will probably make 6 this way, too.)


Update: 3/6/2016: I made these again this weekend. The 1/4 cup measure worked like gangbusters. Plus, I used the immersion blender to make a more smooth batter, and that also improved them. They are wonderful with unsweetened applesauce. Also, I've collected the nutritional info for them:
Nutritional Info With Applesauce
Nutritional Info Without Applesauce

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Sunday, February 7, 2016

Hot Four Bean Salad

This number first came to the Christensen household as a shared recipe from a family reunion in North Dakota. Presumably it was Bernice’s Four Bean Salad before it was Helen’s Four Bean Salad which was to become Terri’s Four Bean Salad, where it eventually ended up Jim’s Hot Four Bean Salad.

I'm not sure that any of us follow the recipe very exactly any more. I think Jim makes it frequently. I pull it out for a pot-luck every 5 or so years. (That’s a lot of beans for one girl!) Jim’s version is more of a “once-around-the-kitchen-and-a-whole-bunch-of-beans-salad”.

Here’s how I made it last time:

Work pot-luck! Lots of tasty food that day.
Hot Four Bean Salad

1 can kidney beans
1 can black beans
1 can pork’n’beans
1 can lima beans
½ lb bacon, chopped
¼ cup chopped onion
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
½ tsp seasoned salt
½ cup chili sauce
¾ cup brown sugar

Brown bacon with onion. Add seasoned salt, along with dry mustard, ketchup and brown sugar. Simmer for 10-20 minutes.

Drain beans (except pork'n'beans!) and add to bacon mixture. Bake for 1 hour at 350ºf.

In the end I added ketchup. Maybe 1/4 cup? Just to add a bit more zip.

This would be nice in a slow cooker, too.


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