Monday, January 20, 2014

National Cheese Lovers Day

Today is a national holiday celebrating the lovers of something very near and dear to my heart. (Well maybe not as dear as peanut butter, but it comes pretty close.) Happy National Cheese Lovers Day to all of you fellow cheese lovers! I hope you use this fantastic occasion to partake in some cheese loving.

What is your favorite cheese? I mine is probably chevre, but recently I have developed a love for feta. Nothing beats the cheese I had in Europe, though. My mom and I actually got to go on a tour of a cheese making farm in the Netherlands. That gouda was to die for. I have made quite a few homemade cheeses like paneer, halloumi, quark, farmer's cheese, kajmak, labneh, laban, and ricotta. A ton of my recipes also involve some type of cheese whether it be creamy chevre or deliciously aged parmesan. I think you can consider me a cheese lover. Here are a few recipes featuring different types of cheese.


feta and veggie omelet

 
Feta and Veggie Omelet
1 egg
3 egg whites
1 tbsp water
dash of crushed red pepper
dash of salt
½ cup crumbled feta cheese
½ cup mixture of chopped broccoli, bell pepper, onion, and asparagus
oil
 
Sauté the vegetables in a little oil over medium heat. Set aside to cool. Whisk the water, egg, and egg whites together along with the salt and crushed red pepper. Preheat a 10” skillet over medium heat. Spread about a teaspoon of oil around in the bottom of the pan. Pour in the egg mixture, cover, and cook until set. Top one half with the vegetables and feta. Fold in half and serve.

raspberry cream cheese muffins (3)


Raspberry Cream Cheese Muffins
makes 1 dozen
1 cup flour
½ cup oat flour
½ cup sugar
2 tsp baking powder
½ tsp salt
1 tbsp oil
4 oz cream cheese
1 egg
½ cup milk
¼ cup applesauce
1 tsp lemon juice
½ c. raspberries

Preheat your oven to 375 degrees and oil a 12 hole muffin pan. Mix together all the dry ingredients. Stir in the cream cheese, bananas, oil, eggs, milk, and lemon juice until all the ingredients are well incorporated. Divide the batter between the 12 muffin holes. Bake for 25 minutes, or until a toothpick comes out clean. Allow the muffins to sit in the pan for 5 minutes before removing to a cooling rack to cool completely.


raspberry cream cheese muffins (1)

 This isn't really a recipe at all, but more of a appetizer/ snack suggestion. Its simplicity seems to make its deliciousness even better. I just spread some goat cheese onto a cracker and topped it with some fig preserves. It was love at first bite. (How can you go wrong with goat cheese?)

Enjoy your cheese!
 

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