I left my parent’s home in 1978 to live with my fiancé in Calgary 33 years ago…yikes…yep it was that long ago. I went prepared to start a new chapter in my life with two albums of family recipes in tow. I spent about a week collecting them from my Mom and two older sisters. Yes, I was a foodie back then too. I felt it would be the end of the world if I left without THE recipes. In hindsight I am so happy I had the foresight to seize the opportunity. Now I have my cherished entire collection of Mom’s recipes. I just might share a select few in future posts. My Mom is a wonderful cook; perfection. I learn so much from her.
My sister Connie gave me a recipe for cottage cheese muffins. These soon became a favourite light dinner staple for my young family. Reminscing about dinners from his youth, my son mentioned them to me the other day. So I dug up that recipe and created this new millennium version. Back then we opened a can of peaches with sour cream as the accompaniment. You can use an equal measure of dry cottage cheese instead of ricotta if you like. I happened to have ricotta in the refrigerator this evening. I think I like the texture it gives these muffins a bit better. Whichever one you choose, they are both very very good.
These are a nice refreshing change to a meat dinner. Round it off with probiotic yoghurt ( I love the Perth County brand), berries, a crispy green salad and you are set. They are really easy and quick to make too!
Tender cheesy ricotta morsels with tangy raspberry compote
1 lb. 454 grams) light ricotta (50% lighter than regular) 3 tablespoons organic cane sugar 4 tablespoons melted butter 2 eggs 1 cup organic all purpose flour 2 tablespoons baking powder ½ teaspoon coarse kosher salt
Preheat oven to 400 degrees F.
In an electric mixer, blend together all the ingredients until just blended. (You can mix these by hand also. Just mix the wet ingredients first and then blend with the dry ingredients.)
Divide into muffin cups.
Bake for 20 minutes.
Serve warm with low fat yoghurt and berries.
Serving Suggestion per person (in photo):
Take a serving of mixed greens (about 1 ½ cups), tear some fresh mint and cilantro leaves on top of the greens.
Drizzle about 1 teaspoon each of balsamic vinegar, 1 teaspoon extra virgin olive oil.
Sprinkle a little grey salt and freshly ground black pepper.
Drizzle ½ teaspoon honey. Drizzle some raspberry juice from the raspberry compote recipe below.
In a small saucepan mix ½ cup of fresh organic raspberries,
¼ cup pure pressed apple juice, and 1 teaspoon honey (or to taste).
Heat on medium-high heat until bubbling and just soft, about 8 minutes.
Serve with the ricotta muffins and greens.